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How To make Byron's Famous Killer Cheese Dip
11 oz Cheese soup (one can
-of condensed soup) 4 oz Green chilies, chopped
-(I use Old El Paso -canned chilies) 1 md Yellow onion, chopped
1 T Red pepper, crushed
2 T Chili powder
1 T Cumin
1 Garlic clove, crushed
1/4 t Hot sauce (Tabasco sauce
-or hot pepper sauce) 8 oz Sour cream
Mix together all ingredients except the sour cream; heat to boiling at low heat. When blended, correct seasoning (usually needs more cumin and garlic.) Add sour cream and heat until it bubbles slightly. Serve with Tostitos or any natural Mexican-style corn chip. NOTES: * A hot spicy party cheese dip -- Here it is, folks! By popular demand, the cheese dip known to make women faint, strong men cry, and small children run for their mommies. This started out as an attempt to replicate a Chili con Queso dip, but took off in its own direction. Yield: makes 18 oz of dip. * This recipe may be doubled, quadruped or even sextupled without problem. Go easy on the red pepper if your guests don't like hot food. The effect, if done correctly, should be an initial impression of cheese, cumin, sour cream and garlic followed a second later by a sinus-cleaning heat. As one partaker has put it "You have to keep eating because if you don't, you'll die." Guaranteed to increase beer consumption at parties. Good Luck! : Difficulty: very easy. : Time: 10 minutes. : Precision: Measure the spices, just so you'll know how much you have put in. : Byron Howes : University of North Carolina - Chapel Hill : decvax!duke!unc!bch : Copyright (C) 1986 USENET Community Trust
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Piers Morgan Eats STEAK In Front Of Vegan Protester
Piers Morgan invites vegan protester and Animal Rebellion activist Nathan McGovern, along with celebrity chef Aldo Zilli, onto Piers Morgan Uncensored to debate the recent vegan protests occurring in steak and meat restaurants.
Piers asks Nathan why vegan activists are spoiling people's nights out and experiences in restaurants with these protests, as Nathan explains that due to advances in technology, production companies should be using precision fermentation machines that can create meat and food products using a fraction of the land and without the 'exploitation of animals'.
Piers then orders a couple of steaks for Aldo and himself to eat and enjoy as the Vegan protester watches on.
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Striped Bass | Coastal with Byron Talbott
This week Byron is in Rhode Island foraging for sea life with Chef James of North Restaurant, and then cooking up a basted Striped Bass and Potato Salad. FULL RECIPE BELOW.
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STRIPED BASS RECIPE
INGREDIENTS:
-6oz Sea Bass fillet
-2 tbsp creme fraiche
-1 lb fingerling potatoes
-2 tsp shallots
-1 tsp parsley
-1 tsp lemon zest
-2 tsp lemon juice
-1 tbsp olive oil
Salt & Pepper to taste
PROCESS:
To make the potato salad:
1) First boil your potatoes, for around 5 minutes. You're looking for a blanch.
2) Chop up some parsley, shallots, creme fraiche, then zest a lemon, and add a bit lemon juice.
3) Take them out of the pot and let them cool, and cut them into 4ths.
4) Once the potatoes are cooled, add your seasoning and sour cream.
5) Lightly mix everything together - you want to keep your potatoes intact.
6) Season with salt and pepper
To make the bass:
1) First get a saute pan very hot, and add a bit
2) Season the fish with a bit of salt and pepper
3) Add fish into the pan, skin side down
4) While fish is cooking, crush garlic, and a few sprigs of thyme - these are your basting herbs
5) Add butter to the pan along with your basting herbs
6) Using a spoon, baste your fish with the butter.
7) Plate and enjoy!
Credits:
Director: Eric Slatkin
Producer: Emily Mraz
DP's: Adam Ducharme / Chris Low
Sound: Justin Gay
Production Coordinator: Gwyn Frank
Associate Production Coordinator: James Navaira
PA's - Luke Arreguin and Jamie Dore
Food Stylist: Molly Shuster -
Eating The HIGHEST CALORIE Last Meal Request EVER MADE By A Death Row Inmate!
In 2012, Gary Carl Simmons made history by requesting the highest calorie last meal ever by an inmate on death row before he met his demise. In this 24 hour food challenge, I'm attempting to make history myself by finishing every last calorie in this meal. It contained everything from pizza to insane amounts of ranch and cheese!
Before each meal, I rolled 3 pairs of dice to determine the time limit for that meal. If I couldn't finish each meal within the time limit, then I had to eat a random last meal request made by another inmate in the next meal.
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I'm Erik.
I specialize in high calorie food challenges. Whether it’s a massive 10,000 calorie burger, or it’s me attempting to eat the entire menu of a fast food restaurant. My goal is always to succeed in whatever food adventure I find myself in.
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