Beer
Super Bowl Sunday festivities tend to start early in the afternoon, and the game doesn't end until 6:15 PM and change (and doesn't finish until 4 or 5 hours after that), you need to set a marathon pace. For this reason, it's best to choose a light beer. I like the American light beers for Super Bowl for a couple reasons:
1) They usually don't have a particularly strong flavour which is great for washing down hot wings and chili.
2) They're cheaper than imports, and I'm a student. Busch light, is pretty cheap and made the top 10 for Consumer Reports light beer suggestions.
3) The American beers have all the cool commercials that you'll be seeing during the Super Bowl.
Food
I'm not a huge fan of the breaded chicken wings, which is good because wings are way easier to make without breading. Buffalo wings are a pretty good Super Bowl staple and they're not hard to make at all. Heat some oil, dump in some wings and cook them until they're goldenish and crispy. Heat up some butter in a pan, add some Frank's Red Hot and some vinegar and toss the wings in the sauce. Traditionally served with celery sticks and blue cheese dressing but no one eats that rabbit food. If I wanted to chew on a roll of dental floss I'd choose a bubble gum flavour.
Chili - I've never made this before, since my old man prefers to keep his recipe a secret. However, Stagg's makes a great canned chili that you can pick up at most grocery stores and your friends won't know the difference.
Pizza - The busiest day of the year for pizza delivery companies, but it's way easier than making your own.
Avoiding the Pre-Game
This might be a bit late, since the pre-game analysis started a week and a half ago, but do not watch the stupid pre-game show. Play some poker, re-watch a cable TV classic, or play some video games (pre-playing the game on Madden is a corny choice). Spike TV has a "When Animals Attack" marathon going on that afternoon, so...
I hate the Patriots. F U Ryan "Mrs. Tom Brady" Eastriver.
2 comments:
Hey son, regarding that chili business:
Every pot I make is different, but the general ingredients for the deluxe version are as follows:
onions
garlic
mushrooms
crushed (or) diced tomatoes
ground beef
ground pork
sausage (hot italian and/or garlic)
red / green peppers
Stokely's Red Kidney Beans (no substitute)
salt
pepper
chili powder
a source of heat (this can be a combination of stupid-hot hot sauce, cayenne pepper, hot chili pepper flakes, etc., etc.)
And now, a few notes:
I brown off the ground beef/pork first, with some finely diced onions and chopped garlic. Then I drain off the resulting fat. I also cook the sausages in a skillet and poke them with a fork after the fat inside has boiled and cooked the sausages from the inside-out. If the meat is all browned rather than 'boiled' it makes for more flavour.
I add the chili powder until the chili has the right colour (seems easier this way - I don't really measure anything)
I chop roughly, so I've got bulky items to bite into.
Chili cools it's jets after about 24 hours. A spicy chili will seem much more bland on day #2 - this is typically because the heat from the chili's sauce has made it's way into the other ingredents.
I add the beans at the end, and don't stir them much, as they'll break apart. I drain and wash the beans before adding them - I don't like all of that 'syrup' they're packed in.
Simmer, simmer, simmer.
On a student budget, you can bulk up the chili using hotdogs, other bean varieties, celery, etc. You might also consider substituting chicken for the beef/pork, but it's not quite as rewarding an experience. But no carrots or potatoes please - then it becomes a stew.
That's probably enuf info for now.
Much love,
The Old Man
Reading this post now hurts so much.
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