The 1995 comedy Heavyweights perfectly sums up summertime at a lake, or any body of water for that matter. You got people like Camp MVP, Lars, and dear old Uncle Tony going on hikes, push pressing devil logs, and cancelling lunch so they can check out each others six-packs. Then you have the guys at Camp Hope who are more concerned about the six-pack in their hand and the food in their bunk because they know a true beach bod has some meat on it. When you're at the lake you're not the fat kid, every ones the fat kid. If we're all fat together, we can still be skinny!
So while some lake-goers were climbing a 1,000 ft rock face on heir bare hands and feet, moviesandfood sat down to try some local nachos. I've complained in the past nachos have fallen victim to perceived value trumping actual value, but that certainly wasn't the case at The Tavern in Ferrisburg, VT, no napkins, no silverware, I'm pretty sure they served the nachos on the oven dish they cooked them on; this dish resembled The Blob at Camp Hope and I loved every bite. Best chips I've had in years, nice and toasty.
What they were able to pull off here is a little trick I lie to call the double-oven-dip; illegal in most counties and unheard of in most civilized countries. You layer the cheese and meet of choice over the chips and stick in the oven. The. You take it out and put the rest of the toppings on, and this is where most cowards serve the dish with all the toppings sitting on top, but not true nacho savants. To pull off the double-oven-dip you then carefully stir up the nachos to mix ALL the toppings into the chips without breaking any chips- not a task easily accomplished-- and then put the nachos back in the oven! Genius! This way the chips get that little extra crisp to them and the toppings all get to know each other. Haven't seen it successfully done in years but glad to see the double-oven-dip is still alive!
Bottom line is it doesn't have to be pretty to be effective. Never judge nachos by their top layer and never judge a beach bod on how many abs you can see, judge it by how many inches you guy hangs over your waste line. People say war is hell, well they've never been to fat camp. So why would you do that to yourself?
▪️M&F 9.0
So while some lake-goers were climbing a 1,000 ft rock face on heir bare hands and feet, moviesandfood sat down to try some local nachos. I've complained in the past nachos have fallen victim to perceived value trumping actual value, but that certainly wasn't the case at The Tavern in Ferrisburg, VT, no napkins, no silverware, I'm pretty sure they served the nachos on the oven dish they cooked them on; this dish resembled The Blob at Camp Hope and I loved every bite. Best chips I've had in years, nice and toasty.
What they were able to pull off here is a little trick I lie to call the double-oven-dip; illegal in most counties and unheard of in most civilized countries. You layer the cheese and meet of choice over the chips and stick in the oven. The. You take it out and put the rest of the toppings on, and this is where most cowards serve the dish with all the toppings sitting on top, but not true nacho savants. To pull off the double-oven-dip you then carefully stir up the nachos to mix ALL the toppings into the chips without breaking any chips- not a task easily accomplished-- and then put the nachos back in the oven! Genius! This way the chips get that little extra crisp to them and the toppings all get to know each other. Haven't seen it successfully done in years but glad to see the double-oven-dip is still alive!
Bottom line is it doesn't have to be pretty to be effective. Never judge nachos by their top layer and never judge a beach bod on how many abs you can see, judge it by how many inches you guy hangs over your waste line. People say war is hell, well they've never been to fat camp. So why would you do that to yourself?
▪️M&F 9.0