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?