Recipe Corner with Chef Fatty: Holy Grail Garlic Bread

((Now King Arther spent his life looking for the Holy Grail. I took about 2 months to discover this gem of a recipe. It will taste like somebody made a garlic hand grenade and set it off in your mouth. But in a good way.))

Recipe Corner with Chef Fatty: Not Your Mamas Chili

((Technically Vegetarian))

4 16oz cans diced tomatos
2 Anaheim peppers
2 pablanno peppers
2 cups fresh tomitillos
2 tbls cumin
11/2 tbls light chili powder
1 tsp coriander
1/2 tsp allsice
1tbl onion powder
1 tbls garlic powder
1 tsp oregano
2 tsp spanish paprika
2 red bell peppers
2 green bell peppers
1 tsp ancho chili powder
1/2 tsp chipotle powder
6 cloves garlic minced
1 can pinto beans
1 can black beans
1 can kidney beans

The Chubby Gnome's Review-o-tron: Grinders 13

2 Locations: (1618 South State Street, SLC and 2125 South 3200 West, WVC)

State St Location:


WVC Location:


With both locations in the Salt Lake Valley, this local sandwich shop is dedicated to the subtle art of a handcrafted, inexpensive, wonderfully tasty sandwich. Most of their meats are either cooked or sliced in-house, and even what isn't is of considerable quality.

Sandwiches come in 2 sizes. 6" and 10". These sizings are a bit misleading as the 6" is actually a lot closer to 8 or 9" and the 10" is easily a foot long, not that I'm complaining, mind you. The more sandwich I get to stuff in my face per dollar the better.

Recipe Corner with Chef Fatty: Started a Fist Fight Shepherd's Pie

Now I'm not saying that this is the best shepherd's pie. I'm just saying it is the best I've come up with it. It is very different from traditional and slightly complicated but I hope you enjoy.

Fat Kid Review: Roger's Bakery

I'm not a baked good kinda guy generally. I mean, I'll eat cookies or cakes if presented with it, but they generally aren't something I actively seek out. You can't lure me with a doughnut or brownie the way so many others can be coerced. Hell even bread doesn't do it for me. I've never said, "Oh man... I'm just craving some bread."

But that being said, I understand quality. And though I don't care that much if offered a fritter, a quality one will always having me coming back for more.

Down-Gnome Cooking: Cream of Racism

Cream of Racism soup is a time-honored tradition in the Fat Kid household. While it’s great any time of year it really flourishes in the winter. The creamy, starchy soup combined with the satisfaction of surviving yet another winter unstarved is a wonderful experience. And now, I share the love with you.

The Fat Kid: Pregaming on Chopped Champions

So I'm sitting here waiting for the finale episode of Chopped Champions. It's like the Rose Bowl for me. Or at least that's what I've been told by folks who are more familiar with sport ball.

I talked about this before about my love of these competition shows. And by watching the sheer amount of food shows that I've watched I've figured out who will likely win. Cause at any given episode whose going to win is sort of dependent on fate. Who gets cut? Who burns themselves? Drops their food accidentally? Buggers up some minor technical detail? Is the food cooked? These are all factors in the nature of the show itself.

But... at this level. When EVERYBODY there has already won once. They've all got the luck and the technique. So what's the x-factor that shows what a proper Champion is?

The Delivery Guy's Lament

You have to smell it all day, but you can’t eat it...

The Fat Kid's recent Food Jock post got me to thinking around this question "What am I really 'into' as a foodie?" Some people, like the Fat Kid, love seeing competition. For many seeing an art in creation is just as beautiful as the finished product.

While I do enjoy a good food competition now and again, I can't say that I'm part of this demographic. For me food is a full sensory experience, and seeing it on a TV screen just isn't going to get me salivating.

To smell freshly grilled meat just barely pulled off a grill, or a smoker that's been running for a few hours and the fat of the roast inside has just begun to render out. That's what gets me drooling. In fact I think I may run out of paper towels to protect my keyboard with before I finish this article.

Food Jock

I've never been into sport. The moving of the sphereoids about the rectangular fields (Courts? Arenas? Trapezoids? I get it all so confused) does nothing to stir my heart. I haven't sat down with the intention of watching a sport ball game since I was ten or younger.

For years I honestly didn't understand why or how people could care about sports. It just didn't do anything for me. I always felt that the level of fanaticism devoted to it was at best a waste of time, and at worst a dangerous symptom of the fall of our way of life.

But then... I discovered something wonderful, something that pulled all those crazy fans with their favorite teams and their custom jerseys into the realm reasonable reaction.

I discovered Food Competition Shows.

Recipe Corner with Chef Fatty: Sweet Pork Chilli

Sweet Pork Chili
(Now this is not your typical chili. It is kind of like a Southwestern Cantiloni Bean Soup.)

Recipe Corner with Chef Fatty: Vegan Sloppy Joes

Vegan Sloppy Joes

(I will let you all know I am a proud carnivore, have a pathilogical fear of pigs, and think all things living are delicious. But I have some vegan friends and I came up with these in a jam.)

Gas Station Gourmet: Say what you like about the tenets of National Socialism, Dude, but they mix a damn fine drink.

At the Fat Kid's behest, I'm tasked with an article on the best thing I've ever eaten from a gas station.

This one is pretty difficult for me. I try not to engage my higher brain functions if it becomes necessary to pick up food at a gas station, and chips, Cheetos, and jerky only come in so many variations.

But the beverages. Oh my the beverages (note- beverage is a very fun and obnoxious word to use). Sodas and juices, energy drinks and cheap booze of all kinds! It's a wonderland of insulin-spiking proportions.

I could spend all day talking about soda alone, but I'll leave that for another time. For now I want to focus on things you can only find (for the most part) at a gas station. Here we go.

Gas station Gourmet (Or Hot Dog Hallelujah!)

I've spent a great deal of time in Gas Stations in my life. I've worked in several and eaten all kinds of the crap they have in there. Chips, cookies, questionable breakfast sandwiches, biscuits and gravy, various candies and nuts, nachos, and the all important Hot Dog.

That's what I'm talking about today, the old Tube Steak.

I'll wait a moment for you to giggle.

Ok, now I know that it's hard to believe, but I'm going to tell you that the way that a gas station prepares hot dogs is the best way to cook.

I've eaten a great deal of sausage in my time. (pause for giggles) I've had it grilled. I've had it sauteed, steamed, boiled, in beans, under chili, and just about every other way. And the best way to eat one is off a roller grill.

Now that doesn't mean that any wiener pulled off the hot rollers is going to be ideal. There are times when they'll be on there for hours. I know this cause I've worked there in the past. But... there's a magical window, it's for about twenty or so minutes, where it is a proper gourmet experience. The outside will have the perfect snap and the inside is just warm enough to enhance the overall flavor. With even a moderately quality sausage it's something fantastic. Even your Bar S or other cheap wieners (snicker) will be at their absolute best.

"But how? How will I know the mark of its coming of great Sage of the Questionable Tubed Meats?" I hear you asking with truly odd syntax.

Well it's actually pretty simple. You look for the beginnings of a sheen on the sausage. You want a little bit of a caramel color on the outside but not too dark. And it'll look nice and plump. If there's cracks then it's overdone.

So slap some mustard on that and you're good to go. I'll sometimes put a little bit of mayo, relish, and sauerkraut on mine but that's cause I like some vinegar and fat with my nitrates.

Mmm... Nitrates.

See you in the Chow Line.
-The Fat Kid