Bacon and Legs – Fondle my sweater

Fontina Turner

Fontina Turner

In general, Netflix has been hitting it out of the fucking park with their original programming. House of Cards, Orange Is the New Black, Daredevil, Unbreakable Kimmy Schmidt … and those are just some of their original series. They’ve done specials (tons of comedy) and they’ve picked up shows that we were devastated to see canceled (Arrested Development).

I think Netflix is to watching stuff what Amazon is to buying stuff.

They have everything.

I trust them.

And it’s all hella convenient.

Needless to say, I was beyond pumped when they announced Wet Hot American Summer: First Day of Camp. I loved the movie (2001) and am excited to see the ridiculously funny and lovable ensemble cast back together again.

In case you’ve never seen it, you still have time. It’s on Netflix (go figure) and was put together by David Wain and Michael Showalter and all of their friends from the State.

First Day of Camp is supposed to be a prequel to the movie … which is hilarious because everyone has aged 15 years. Except Marguerite Moreau. I don’t know how she keeps it together. Everyone is back (except David Hyde Pierce … and honestly, it wouldn’t make any sense for him to be in it) including some fun newbs like Jon Hamm and John Slattery.

It’ll be available to watch on Netflix TOMORROW, you guys. (July 31st.)

So here’s your homework.

Go watch the movie (again). Go watch the trailer. And then pay some homage to Christopher Meloni’s weird­ass character with this WHAS theme recipe I put together for you guys. Fondle My Sweater is a … fondue with cheddar. And it includes lots of fun camp­ themed shit to dip into it. Mini weenies, fried chicken, beef jerky … I’d have put some GORP out for it, but that might be kind of disgusting. Don’t forget to invite H. Jon Benjamin to your party. I did.

 

Fondle my sweater
Author: 
 
Ingredients
Recipe adapted from Epicurious
  • 1 cup pale ale
  • 8 oz. cheddar, shredded
  • 1 tbsp corn starch
  • 2 tsp stone ground mustard
  • 1 tsp worcestershire sauce
  • 1⁄2 tsp smoked paprika
  • salt cocktail weenies, fried chicken bites, beef jerky, veggies, bread, anything else that tastes good in cheese.
Instructions
  1. Bring beer to a simmer over medium­ low heat.
  2. Toss the cheddar with the cornstarch in a prep bowl. Add the cheese to the beer, a handful at at a time, stirring thoroughly between each one.
  3. Make sure it’s completely melted before adding more. Once it’s all melted, stir in the mustard, worcestershire sauce and paprika. Salt to taste.
  4. Serve immediately, with lots of shit to dip into it.

HTC-fondlemysweater-SR01

Fontina Turner, a food blogger and graphic designer from Philadelphia, makes classy-as-fuck comfort food and consumes an unhealthy amount of cheeses and craft beers. She can be found in the kitchen, at the bar, on Twitter or trying to make H. Jon Benjamin love her. Contact her at thelegs@baconandlegs.com.

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