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March 13, 2015
For every one person foraging wild sorrel and nasturtium, there are 10,000 people watching Guy Fieri call a sloppy joe “bomb-dot-com gangster” while fist bumping an untrained line cook.
it’s huge and phallic as opposed to being a taco. It’s first and foremost a metaphor, but it’s also a chimichanga! I took a 12 inch tortilla, filled it with rice pudding, brownies, and salted caramel, then deep-fried it, dipped it in chocolate, and rolled it in peanuts #boom. Writing an actual recipe seems silly because all I did was throw pre-made goodies into a tortilla -- Culinary Bro-Down
Posted by gerardvanderleun at March 13, 2015 10:41 AM. This is an entry on the sideblog of American Digest: Check it out.
Your Say
I'd try it.
Posted by: ghostsniper ![[TypeKey Profile Page]](http://americandigest.org/sidelines/nav-commenters.gif)
at March 13, 2015 11:08 AM
Mexican Cannoli!!
Posted by: leelu at March 14, 2015 7:27 AM
Absolutely. All real cooks are trained, á lá Sabrina, in establishments of fine French cooking in Paris, or in industrial-style, churn ‘em out American schools of cookery.
No one could possibly cook well without classes and tests and experts. There is no such thing as a self-taught expert. Everyone must be certified by a master and have a sheepskin on the wall, cooking is no exception.
This belief in experts teaching and providing degrees certifying expertise has made modern American the success story it is today. Just look at our legislatures: filled with highly-trained, multi-degree experts.
Never has American been so well-governed or served.
Posted by: Eris Guy at March 15, 2015 3:16 AM