Serious Eats - seriouseats.com

Geeez, how can you leave out the ever popular Double Fatty Melt???

Can the word success be in the same sentence as Tofurkey?

My path to becoming a chilehead started way back in middle and high school. I liked salsa with my chips and I liked how it tingled. Heck at first when I started to use Tabasco sauce, I was a little frightened by the heat of that. But it created a stir in me that wanted more and more heat.

I had a friend around the corner whose grandmother was Jamaican and I learned about rice and peas and scotch bonnet peppers with chicken and anything jerk. I tried new salsas and would eat the occasional raw, sliced jalapeno.

Then after college, what really got me going was an accident. I was searching for a website for the Red Hot Chili Peppers (the band) and I stumbled onto www.peppers.com and I found heaven. A place in Dewey Beach, DE that carried over 1000 types of hot sauce, salsa, bbq sauce, rubs, you name it. I started ordering bottles upon bottles of hot sauce, just by the name alone. The odder the better. Smack My Ass and Call Me Sally Habanero sauce became one of my favorites.

To this day, I still love my heat, my wife will even tell you, If I don't sweat, It's not good.

Texas

Shoot, we didn't even have a fraternity house. They weren't allowed on our campus.

Late night trips to IHOP or Denny's!

I do mine very differently, but they always seem to turn out good. I dry the pumpkin seeds. Then I heat up a pan on the stove top and melt a butter substitute, then add the seeds and four types of salt. Table, Sea, Kosher and seasoned. Then after all the seeds are coated,and slightly browned, I spread them out on a baking sheet lined with foil and bake them for 10 minutes or so at around 300-350. Let cool and enjoy.

Well, as the t-shirts, bar signs and bumper stickers say: "Beer- Helping white people dance since the 1860s" so i guess it has it's usefulness.

Got to love the bread of life.

So when do you take your act to the stage? lol

Coca-Cola!

I keep crushed red pepper, Tabasco sauce and salt at the places I work.

As many know, State Fairs are the place to try interesting and basically everything in the world that is or can be fried. So I got to try a fried chocolate truffle at the Texas State fair last year, and wow..... I was floored, thing was pretty good!