He who controls the spice controls the universe.”
― Frank Herbert, Dune
You want to make Chili with legs? Then, look less gross making it in your oversized red and black checkered flannel shirt and trim your poor man’s ZZ Top beard. You’re a hot sauce sales rep from Long Island, not an oil rig owner’s slacker son from Odessa, Texas.
Being naughty adds zest to our days and has no age. For example, for lunch today I offered my son a mini-Diet Coke if he promised to not pound it in one sip and put it away back in the fridge to sneak in other sips once night falls the way he normally does. Although this time, my 7-Year-Old son says, “It’s not any fun that way. I’d rather sneak in the sips behind your back as usual.” Understand, my son isn’t a problem child, who’s way sweeter than naughtier by nature compared to his old man. Granted, he’s only 7 and his Internet search history searching for Harry Potter Lego building videos on his Amazon Fire doesn’t make him Kid Rock calling 1st dibs on the barebacking train with Gianna Michaels at the AVN awards after party in Vegas, without bothering to pull out to leave those jizz freeing beauties a pearl necklace in redneck paradise.
But how do we get kids into chili who associate spicy food with drawn out, unsolicited agony on par with commercials ruining their cloud free TV? First, make your chili out of love, imbibed with generous heaping’s of layered spiced flavor like any Kid Rock album where he sings, “I’m going to New Orleans, someone is going to treat me right and going to have a crawfish pie to start my day.” You never had crawfish before? Imagine shrimp with personality. Chili devoid of spice is hot Gazpacho soup with depressingly dreary beans. Still, you can’t make spicy Chili for your kids, without raising their tolerance for spice or risk 1s,t, or they’ll be less likely to trust your urgings to take a walk on the wild side again, like the time you pushed your 3 kids to power through the watering hole in Woodstock with an unexpected, far from chill current on your tail or the time you encouraged your son to jump off the swing to freak out the local moms at Roselle Park in Pleasantville, NY after singing at the top of your lungs, “I’m going to take you higher.” Only for your son to take a mini tumble, skinning his knee a tad yet still finding the fortitude to bounce right back up before Dad asks him, “When you fall off the horse, what do you do?” And your son says, “Call Child Services.”
Being naughty sometimes means doing things in secret, because without any element of surprise, there ‘s no arousing, joyous lift, that makes the moment stick out from the same old situation. To achieve my goal of raising adventurous, risk taking kids who don’t flinch at the sight of a Jalapeno popper on Superbowl Sunday, I’ve been sneaking in doses of heat throughout all their meals for years like a Stay-At-Home Shaman Comedian. Since all my kids ate more than just Strawberries and boobie milk, which tastes like a regrettable, non-fate latte, I’d slip in red chili pepper flakes into my homemade penne vodka, knowing it would open them to a world of more tongue tantalizing, mind blowing, life enriching possibilities, by helping foster a sense of semi risking taking adventurism, versus me catering to their every request, so they’d become another entitled, enabled, fussy eater toddler twat like the rest.
You have to take baby steps, similar to me starting with Budweiser in high school, pale ale’s after college and double IPA’s in my forties for more fully loaded, concentrated blasts of a happiness in a glass. Now, every time I drink a pale ale again, I regret the decision immediately, because my taste buds have graduated to greener, more sumptuous pastures ever since. I have to bite my lip enough around a name calling, door slamming, f bomb hurling, always right wife, who threatens to kick me out of the house away from my 3 biggest fans in the universe, if I plan on following through with writing another book again. So, at this stage of my life, I’ve lost all desire to circumcise my happiness, which is denying myself the pleasure for the sake of trying to live out a calmer, less bombastic version of myself, because my opinions and passion for comedy gold generation are too aggressively edgy cheery for their tastes.
Now being naughty isn’t exclusive to cheating or being a sketchy, secretive fuck either. For example, one time, I won my son a big inflatable bat at Rock and Jump and as we left the building, my 4-year-old son thrusts the inflatable bat between his legs and says, “Daddy, check out my new penis. It’s bigger than Big John Stud.”
Naughty is spicing things up, which can be as simple as using the Shishito peppers I discovered at the last minute in the freezer , which my wife’s friend gave us to throw into the chili as an inspired, improvised, las minute thrown in, after I realized the regular Jalapeno peppers didn’t pack enough collective oomph to turn my kids on to the expansive, soul penetrating powers of good heat circulated Chili, enough to raise their eyebrows and blow their minds with explosive edge like when I actually explained what OPP means, before writing this piece. I explained both versions if you’re wondering.
I used Kosher turkey meat for my Naughty By Nature Chili and threw in continuous sprinklings of mortar pulverized black ground pepper because added spice adds more uplifting rocking edge to our days. Also, make sure you don’t plop in the red kidney beans until the last 15 minutes or else they’ll become deflated shells of themselves like Rebel Wilson’s tits.
Eating chili doesn’t have to remind you of your perpetually broke twenties or early forties now, if it’s made with spicy, spontaneous, over the top love, which increases your tolerance for risk and adventure like Christopher Columbus after his 1st VD shot.
Once upon a time there was a Kosher sushi chef prodigy Art Show USA who opened Kosher Klaus Sushi on Christmas Eve in 1994 before the Internet became mainstream and Asian elite Yelpers went hog wild. Kosher Klaus Sushi was located in the heart of Scarsdale Village, which earned immediate rave reviews in the Scarsdale Inquirer from local food critic Debbie Wasserman, who described Art Show’s mind blowing specialty roll creations as “Orgasmic before they reach the back of your throat good.” What made Art Show unique outside of his unmatched imaginative heft and juggling sushi knife work at the bar were his God given star powered looks, which commanded legions of groupie Yentas to schlep from the far reaches of Long Island to wait on line in the dead of winter to just catch a glance of the new age pretty boy bad ass Sushi Chef through the window, cranking out one swoon worthy, inhalatory Sushi specialty roll after the next, like his signature one, Living On The Edgemont Edge, which had smoked salmon, Cream Cheese, capers and caramelized shallots throughout to inject an extra special loaded lift.
Every day, Art Show USA would sharpen his Sushi Knives together made from Israeli steel used in bullet proof vests made for their special force’s unit Mossad, which would woo, with sparkly, dazzling delight as patrons at the Kosher Klaus Sushi Bar gave impromptu standing ovations throughout. Art Show USA was a 6 foot 4, spikey blond haired, blue eyed, lean, mean, Sushi slicing machine, who made Tom Cruise from the movie Cocktail look like a stumpy, homely hobbit hipster hack, in comparison, regardless if he kept his rolled up sleave button shirt, tucked in or not. But one day, a bunch of rowdy Irish wiggers, entered Kosher Klaus Sushi to track down a hot yenta breath from Syosset, Long Island Rachel Weinstein, who rocked swinging, booby beauties, 36 D’s to be exact, who was also a solid 5 foot 9, making her mountable from behind standing up, assuming you weren’t a stumpy Irishman, unlucky in the height department. Rachel was a full lipped, Sephardic Persian tan busty beauty, even Roger Waters from Pink Floyd would pulverize her fetching snatch until he was comfortably numb. The leader of the wigger Irish pack was Liam O’Reilly who sported a Newport cigarette tattoo on his esophagus, which scared off most, but not Art Show USA. Art Show USA was a black belt in Judo by the time he was 13 for his Bar Mitzvah. For Art Show’s Bar Mitzvah Party, he played Siamese Dream by the Smashing Pumpkins on the guitar with his feet and teeth. So Art Show USA was never sweating the prospect of losing a fight or a girl to an Irish wigger moron from Long Island, who thought stamping a permanent Newport cigarette tattoo on his esophagus was a bright idea, regardless if it ensured him a truck driver job for Killan’s Red or not.
Liam and his crew of Irish wiggers came down from Long Island to start a fight with Art Show USA because they attended the same high school as Rachel Weinstein and only had eyes for inhaling her whole. Plus, they weren’t enthralled with the Rachel wearing an underground, circulated hoodie with a picture of Art Show USA on it, sporting an American flag bandana and star of David gold necklace around his neck, showcasing well earned, non-banking job related bling.
Liam cuts the line with his Irish wigger posse and bursts into Kosher Klaus Sushi like Mark Wahlberg on the set of SNL after Andy Samberg did a sketch about Marky Mark talking to farm animals. Liam bum-rushes the sushi bar and says, “Hey, faggot. I’ll kick your ass right now, to show all your groupies what a pretty boy faggot, gay pussy bitch you are in real life.” Art Show ignores Liam’s Alpha Dog attack. Liam jumps over the sushi bar to strike. Art Show does a look away kick to middle of his forehead, which sends Liam flying into the ceiling fan, which knocks him out senseless. Art Show USA says, “Alexa, play Jump Around by House of Pain.” Kosher Klaus Sushi erupts into instantaneous jubilee, Jewish pride pounces the air, inspiring Rachel Weinstein to flash her tits at Art Show USA as the entire restaurant throws their gold necklaces with Stars of David’s on it in her general direction, in honor of all those sweet, harmless Jewish boys who were never taught to defend themselves like the Hebrew Hammer, Bugsy Siegal or Art Show USA.
Hummus is Chickpeas are great in Arabic. It’s the most popular dish in the Middle East among Egyptians, Jordanians, and Israeli offshoots of the Zohan tribe, 7 degrees separated from the golden Jew Adam Sandler. Actual unity is getting your Hummus resistor Jewish father from the Bronx to follow your 3 Koshertarian diet embracing children by joining the party to try your homemade Hummus made in his Arizona estate home for a pre-nosh nibble snack on top of toasted pita triangles with some diced up cherry tomatoes, fresh scattered parsley and vibrant looking, just grated carrots on top. I’m not betting the farm on my father to try my workshopped, perfected homemade Hummus over Thanksgiving break but as my father likes to rightfully point out, I don’t own a farm let alone a John Deer lawnmower or the personal property big enough to justify the expense because I’m still so broke, my Hebrew name is under judicial review. Everyone can unify behind the depressingly dreary premise of a degenerate Jew like myself not being financially secure in life yet, who uses his fingers for basic arithmetic like a retarded version Dustin Hoffman at the Blackjack table at Talking Stick Casino.
Growing up in elementary school, all my Loan Officer mother ever made me was peanut butter and jelly sandwiches for lunch, which didn’t help my blobby physique one bit at the time. Still, I never complained or requested anything different, urging my mother to make me Bento box lunches with Power Rangers stickers on the outside, with Cucumber and cream cheese Koshertarian rolls wrapped in seaweed and sticky rice within. Also, as a kid, I always preferred sesame bagels, for my egg and cheeses at the local Greek dinner, inhaling 2 in one sitting, after a night of drinking, with my old school high school buds, which is why my father called me the” human shovel” for a reason. So, I don’t need to be a math savant like Dustin Hoffman in Rain Man to realize my love of nut based spreads like peanut butter would eventually lead to my developed steamy love for Tahani flavor in Hummus, which is where the oily, creamy, pulverized sesame seed spewing essence derives from. Hummus is basically, the more versatile, infinitely less tubby version of peanut butter, which also packs leaner blasts of less sticky mouth protein. So of course, I’m hot for hummus but only after I stared making my homemade versions to spice up my kid’s lunches, so I didn’t burn them out on peanut butter, ruining their capacity to ever savor a Reese Pieces Butter Cup, made at all the specialty chocolate chops like in Ridgefield CT again, which is an American shishy bitch rite as it gets.
If you never tried hummus, the famed sesame paste can be a turnoff, if you never sampled the primo goods before. On the surface, some store-bought hummus or homemade hummus can look like a sad plop mound of dried out earwax. That’s why you must add color and a dash of sophistication to your presentation. Pine nuts, who needs them. Chopped hardboiled eggs, gross, too overtly Israeli for my taste sorry. Pesto on top of hummus, is a blatantly unnecessary, awful idea, knowing Hummus when made right, requires no parm cheese garlic infusion to make it more swoon worthy than it already is. For me, I dress up my Hummus triangle creations with a menage a trois of radiant, lick it up color such as hot to trot, Little Red Corvette, cherry tomatoes and Arizona wild, desert bloom orange specked shredded carrots or some Polo Lounge conjuring green in the form of thick strands of Jalapeno on top to keep it extra steamy in the process.
Just like it any relationship, you have to spice things up, incorporating needed color and variety to keep things interesting or you’ll lose sustained stiffage, which is the perpetual state of arousal necessary for any relationship to get excited for toppable tomorrows. The same rule applies to homemade loving infused creations versus the mass produced, manufactured kind, which lacks the length and depth of personalized pop compared to the real thing. So invest in a Cuisinart to blend your Goya Chickpeas, add some store bought Tahini from your local Kosher butcher, add a garlic bulb or 2, throw in a generous heaping of sea, Himalayan, or Kosher salt, I don’t give a shit, before pouring in a steady steam of medium grade Olive oil, as the hummus magic swirls into scrumptious loving perfection before constructing your pita triangle pizzas with the steamy garnishes I mentioned prior and call it a day. At the very least, your kids will love you more putting in the extra effort to tantalize and awaken their tastebuds to newer, fresher, yummier possibilities than ever before. Plus, your kids won’t become instantly tubby and resent your existence for it later. Last, your wife tasting like hummus won’t lure you into sucking face with her on the spot, but you’ll take whatever justified outs a 10-year marriage can give you.
The Chicken Cutlet from the Edgemont Deli on Central Avenue next to Danny’s Cycle in southern Westchester County, 30 minutes north of Manhattan was always the best. My old school dear friend Ari, now a Kidney doctor who part owns his own practice in CT, a graduate of Washington University, no dummy, would agree with me, we became fixated on hunting down the perfect chicken cutlet sandwich ever since. I remember inhaling down this chicken cutlet thinking, I was in the presence of greatness, just based on the crispy enough, herbed spice breading on it alone. Back then, I didn’t know the difference between sage or rosemary. I wasn’t aware of how cilantro was used as an herb in salsa. Shit, an underclassman fooled me into buying oregano for weed senior year in high school, so I wasn’t obsessing over the herb installation componentry embedded my bomb chicken cutlet from the Edgemont Deli at the time, that wasn’t Calista Flockhart skinny but more Jo plump like from Facts of Life, which gave you something more excitable to chomp into again and again. The perfectly shredded lettuce, semi-thin, actual fleshy red tomato on top, nestled between the banging Kaiser roll, which was never drowning for dear life in an amorphous plop of mayo goo didn’t hurt the chicken cutlet sandwich’s overall appeal one bit either. Ah, those were the days, pre-Yelp, where you actually had to rely on your own intuition and New York bred sense of adventure to try and consume it all, like a less hyper articulate, perpetually suave, mini Anthony Bourdain in the making, minus the French royal rocker look working in your favor either.
Now, that I’m getting my 3 kids more courageous about trying different Kosher meat creations because they know I’m writing a book about it and unlike others, they still believe me in me pounding my dreams of comedic superstardom into freaking reality already, especially when I involve them in the act of pulverizing the homemade Kosher chicken cutlets I made tonight with real deal Hebrew Hammer fury. I told my son Arthur to choke up on the mighty mallet before pounding the chicken cutlets for round 2 with the intention of smooshing those cutlets into barely recognizable form like when Mitch Blood Green came up with the bright idea to start a street fight with Iron Mike in Harlem during his prime time domination years, where he knocked out legendary heavyweights by the time you banged another one out to Taste Of Amber again.
My wife had to Nazify my dream chicken cutlet recreation tonight, using a combination of panko breadcrumbs and homemade ones while also using a mishmash of chopped parsley, sage and rosemary, by insisting on calling the meal “Schnitzel”, saying, “I haven’t had Schnitzel since Oktoberfest in Germany.” Meanwhile, I’m thinking, “Chances are you had pork schnitzel for starters, which is fine, but don’t lump my dish into your non-eating Kosher past in Germany before the open borders invite to invade and resist assimilation lead to no-go zones, proving too much for Angela Merkel’s hunched shoulders to bear alone. Where is W to give Angela Lansbury’s, more homely, less talented, dour dumpy clone to give an unsolicited back rub, when you need him?” Also, I didn’t know what the hell Schnitzel was in high school, I just knew how to order a chicken cutlet at the deli, with shredded lettuce, tomato, mayo, Russian dressing or getting some melted provolone on it if I was feeling particularly eccentric for lunch, that day, that’s it. Granted, tonight, I did fry up gargantuan flatted breasts which looked like Pauly from Rocky passed out on Bridget Nielson’s tits. But I wouldn’t call a schnitzel dish using Panko breadcrumbs and Kosher certified chicken as a sterling example of keeping it real Arian like either. Actually, for those food nerd historians at home, schnitzel was actually invented in Austria before famed Nazi hunter Simon Wiesenthal helped track down Adolf Eichman’s Nazi footsteps in Buenos Aries pleasuring himself to more Malbec and Nazi trading cards bound for the ashbins of truly deplorable history. Before shiny shoes got hanged in Israel for being Farrakhan’s dreamboat exterminator against you know who Gervais, and it wasn’t your mole infested British commoners working as Bank Tellers for Barclay’s Bank either.
I’m most impressed with my how kids continue to embrace and try any new meat creation I make for them, because they know it’s made with love and kids always love you back twice as much, when you make them like feel like the center of your universe instead of the reverse. Last, your kids can’t help but look up to daddy a little bit in the kitchen knowing he’s doing his best to please God and obey his dietary laws in exchange for blessing him with the greatest home team imaginable, which grows closer every day, yeah, yeah.
I’m about to put my 3-year old son Samuel in the car today on our way to pick up a couple of last minute, improvised inspired ingredients and he says with a wink and brightened smile, “I hate your jokes and your books to.” I laughed long time. The fact my 3-year-old son already understands the full spectrum of silly minded, sarcastic fueled ball busting while also comprehending what work I’ve been pounding away at since he was born is a sign that God really is looking after my back through this miracle wonderkid. Samuel Chosen Curls Was Bound To Woo, really is the pubescent, Total Package, Lex Luger after all.
Apple is the 1st U.S Company to reach a 2 billion valuation. Imagine, not being able to tell your 9 year-old daughter how many zeroes are in a billion without Googling it. I say to my daughter, “12 zeros are in a trillion Matilda.” She says, “I could have Googled that myself daddy. Is this why you call yourself a degenerate Jew, because at 44 years old you count with your fingers for simple arithmetic?”
Georgetown apologized for slavery. Why not apologize for something it had control over? Like forcing Allen Iverson to practice balancing a checkbook, for Mo Money Management, from Doo-Rags To Riches.