How To make Cincinnati 5 Way Chili Pt 2: Construction
PART TWO:
8 oz Thick spaghetti
16 oz Can red kidney beans
2 x Onions, chpd
1 lb Wisconsin cheddar,fine grate
The bottom layer is always spaghetti, the thickest you can find. If you have trouble, try using long, thin macaroni like perciatelli. Break into 4" pieces, boil in salted water to which oil has been added. For a touch o swank, melt a stick of sweet butter into the just-cooked noodles before you dish them out. You will need about 2-3oz per serving. You want them soft enough to cut easily with a fork, but not so soft they lose their oomph. Remember, they are the support layer for four other ingredients. Spread them out to cover the bottom of a small oval plate. Ladle on the chili, enough to cover the noodles. Wash kidney beans and heat with 2c water, then drain. Spoon a sparce layer atop the chili. Spread onions over beans. Quickly (so it melts) spread cheese to cover everything. Don't skimp. Cheese should completely blanket the plate, enough so that you can pat it into a neat mound with your hands, just the way they do in Cincinnati. Variations: 3-Way or 4-Way: Omit either beans or onions, or both. -----
How To make Cincinnati 5 Way Chili Pt 2: Construction's Videos
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HOW TO MAKE A HOT DOG HOUSE GLUTEN FREE!!!
Dart McGriddle and I make Abraham's Dog Cabin. In this How To Cooking Tutorial we build a House constructed of Casper's Long Hot Dogs, a Maple Bacon pathway, a lawn made from Amy's Organic Chili, 2 Cheese gardens, a Pickle flower bed, 2 Broccoli trees and a Gluten Free Hot Dog Bun roof!
What you will need for this -
Long Hot Dogs (caspers)
Gluten Free Buns
1 Can of Chili
Bacon!
Cheese
Dill PIckle Spears
*Ketchup
*Mustard
*Mayo
*Relish
*Onion
*Tomato
1 Cookie Tray
Some Cooking Stick Thingies
Creativity!
All the * are optional and can be customized to your liking!
Instructions-
Construct Dogs using sticks into a Cabin onto cookie sheet
Set Oven to 425 Degrees and cook dogs for about 12-15 minutes
Cook Bacon to your liking (stove or oven)
Heat Chili on Stove
Bing Bang Boom
Warm Buns in oven towards the end
Take Dog Cabin out of the oven
Assemble
Then start your party!
This video is a tribute to the Charles Phoenix Test Kitchen -
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Burger Scholar George Motz is taking you on a ride through regional American fast-food burger history! A lot of the big, commercial fast-food places have given the hamburger a bad wrap. Which is why George wants to set the record straight and show you two family-owned, hyper-regional burger chains that still do it right—Swensons in Ohio, and Fat Mo's in Tennessee. These beloved burgers are highly unique, and take a few twists and turns to get to the finished product. Swenson's Galley Boy burger uses both barbecue and tartar sauce. Meanwhile, the Double Mo burger from Fat Mo's incorporates a secret 18-spice Persian marinade. In the words of George, These places are proof that you don't have to sell out to be a success!
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Taste tour of Buffalo
Taste tour of Buffalo
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