Who is the Eater of the Year?

As Endless Simmer nears the end of our first calendar year, we’re ready to look back at the time that was and honor the people who have inspired out palates and our keyboards. In that spirit, we present to you the First Annual Endless Simmer Eater of the Year Award. From the California hippies who told us to put down the foreign produce, to the wiener eating champ who made Americans believe again, these are the men and women who kept our mouths wide open all year long.

If we missed any important eaters, please let us know in the comments, and our awards committee will review them for inclusion. Of course, the final vote is up to you, so tell us who the Eater of the Year is.

The nominees:

Joey Chestnut

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The 2000’s have not been kind to America. We’ve seen our troops bogged down overseas, our jobs sent to India, our basketball championships surrendered to Europe. But most damaging to our national pride was a seemingly impossible losing streak. For seven years in a row, America’s most prestigious eating trophy – The Nathan’s Hot Dog Eating Contest at Coney Island – was carried away by a man from the efficient, but undeniably skinny nation of Japan.

We don’t always promote binge eating here at Endless Simmer, but even the most left-wing, anti-W hippies have got to admit there’s something wrong when we’re losing a hot dog eating contest to the Japanese.

The shattered dreams of American eaters were resurrected this Independence Day, when Joseph Christian “Jaws” Chestnut, the pride of San Jose, California, swallowed 66 dogs to take the crown back from Kobayashi. And Joey ain’t no one trick pony, he also ruled the day at Philly’s Wing Bowl and has set world eating records in burgers, ribs, waffles, and for good measure, even asparagus.

The Locavore Four

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A year ago, we could bite into a mango, an avocado, or a plate of Russian caviar without ever thinking “what is this doing to my carbon footprint?” Not anymore.

This quartet of Bay Area hippies challenged us to limit our intake to foods produced within a 100 mile radius, even coining a crazy new word – locavore – that took top honors as the Oxford word of the year (we hear the cougar set is pissed they didn’t win). And while we may not be able to implement their guidelines fully (who can go all day without eating brie?), they sure did make us consider it.

Anthony Bourdain

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His constant media presence may put him just this side of irrepressible, but the always-cantankerous chef carved out a new niche for himself in 2007 as the unofficial policeman of the foodie world. Whenever there was a food trend to be scoffed at, a cocky chef to be insulted, a Rachel Ray to be ridiculed, Bourdain was there.

In an age of constant praise for mediocrity, this is one brutal cheflebrity who tells it like it is. He even wins the Dick Cheney award for straight-faced exaggeration for calling anti-foie gras activists “the worst kind of terrorists.” And what other TV chef would have the balls to do this? Bourdain – what would we do without him?

Padma Lakshmi

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Rarely has someone so deftly turned D-list celebrity into full fledged stardom merely by putting expensive things in her mouth week after week. Top Chef became a cultural phenomenon this year (OK, a basic cable phenomenon) and millions of viewers inadvertently learned the meaning of words like amuse bouche and panna cotta, in between glimpses of Lakshmi munching away in ecstasy. While we periodically got distracted by her messy divorce, cookbook tour, and constant pleas to be taken seriously, all we really want to do is watch her eat.

Also, writing “Padma Lakshmi” multiple times in your blog posts really boosts search engine optimization from India to Indiana.

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Chocolate Jesus

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Who’s made out of 200 pounds of delicious milk chocolate and makes Catholic League President Bill Donohue pee his bed at night? Why, it’s Chocolate Jesus, that’s who! While legions of Christians around the world debate the true wisdom of the Holy Son, artist Cosimo Cavallaro helped us see the truth – his roots lay deep in milk, sugar and cocoa.

Al Gore

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*Federal Compliance*

Congress passed a little-noticed law in December 2006 that mandated Al Gore must be nominated for every award given out in the year 2007.

[poll id=”5″]

Photos: USA Today, Men.Style.Com, Herald Sun

A Better Butter Sauce

Ravioli Plate

You know how nutritionists say that home cooking is healthier since it allows you to control your portions?

Well, what if you have no self-control, what happens then? I’ll tell you what, you end up making pasta sauces made with butter, parmesan cheese, and more butter. Portion control my ass.

Chef Gansie this past weekend made the long trek across DC to Eastern Market do some ‘research’ (check out her article in the Onion next week!). Over there at the Market, there is a wonderful Italian food and Pasta station with all the varieties you could think of. When I lived over on the Hill I would drool over the 12 kinds of tortellini, admire the colorful ravioli, and then go home and order Al’s Pizza.

But this time, my wish came true as Gansie returned with some Butternut Squash and Goat Cheese Ravioli. These fresh-made pasta squares also contained ricotta, romano, sage, nutmeg, and tumeric. Needless to say, these aren’t your mama’s ravioli. But at a cost of 6.75 for six pieces, your mom might have to help pay for them.

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Winter Warmer

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Ed. Note: This is the second beereview from our new resident hopsnob hopulist, timmy.

Harpoon Brewery – Boston, MA / Windsor, VT

Harpoon’s Winter Warmer – An American Winter Warmer Ale

5.5% ABV

Christmas time is finally here / lots of laughter / lots of cheer, until that is you drink this beer and your mouth it feels particularly queer.

Most people (I call them idiots) don’t even think of beer on a COLD winter night. For them, the opposite is the norm… the quintessential cold, crystal clear lager on a HOT summer day. But for me, the Winter Warmer style is as good as a scorching mug of hot chocolate. The style is predominated by dark, malty, thick, complex beers with an appropriately tamed hop bite. The high(er) alcohol contents usually give a warming effect, just like a good shot of brandy. So, keep reading and all, but this one’s a bit of an insult to the style.

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I Now Pronounce You Mac and Cheese

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Editors Note: My first official propositioner! And yes, I can make up words on my own blog. Okay, so back when I posted about my second catering gig, I jokingly requested that potential clients could contact me for hire. To my utter fucking shock, I get an email from belmontmedina. It wasn’t a request for catering providers, but a proposal for a partnership. We decided to conduct a formal meeting (Stetson’s Famous Bar and Grill) and discuss our future business together (why I consider T.O. like an ex-boyfriend.) So while we still hash out the details (don’t worry, BS, you’ll get a cut) we at least decided she should send me a couple blog posts, you know, as a try out.

My first experience with Easy Mac came in college. My mom completely spoiled my sister and I by making EVERYTHING from scratch. And since I come from a Southern family, we got the good stuff- mashed potatoes, sweet potato pie, macaroni and cheese, collard greens, poundcake and the like. The one time my mom tried instant mashed potatoes, my sister and I rebelled.

Then one day, I arrived at college. It was there I discovered to my horror, that some people’s parents DON’T COOK. (it was also there that I discovered that salsa added to Easy Mac capped off with some Boone’s Farm made for a somewhat balanced meal, and an ideal accompaniment to late night Golden Girls reruns.)

Recipe post jump.

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Zenless Simmer

I surely can’t claim to be calm in the kitchen: extra virgin splattered on the counter top, an onion slice burned onto the range, and our new addition — a *mouse* — running out from underneath the oven. (Maybe we’ll be lucky enough for 80P to take an artsy photo of the critter.)

Regardless, with the craziness of the holidays already suffocating us, maybe it’s time to combine some deep breathing and fine chopping.

Check out Kim O’Donnel’s take on “How to Cook Your Life,” a documentary about “nothing and everything.”

The camera follows Brown over a two-week period in 2006, while he leads Zen and cooking workshops in Austria and in California. On the surface, the movie is all about Brown, an ordained Zen priest and the author of several cookbooks, including “The Tassajara Bread Book,” (and a founding owner of Greens, the legendary vegetarian restaurant in San Francisco), a premise that may bore those on a cinematic diet of shoot ’em-up meat and potatoes. But if you’re the kind of movie goer who chews slowly and mindfully, it’s an enchanting, thought-provoking film, asking us to slow down, and yes, smell those onions.

Opening December 7th

The Secret Club of Matzo

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Ho-ho-happy Hanukkah boys and girls. During Last J-New Year, gansie had a few problems putting together that iconic dish, matzo ball soup. So for the greater good of the ES society, I have decided to share this stunning family recipe, in the hopes of creating a better holiday season for all.

After, the jump, a matzo ball soup recipe, straight from my Aunt Helene (via my grandmother). The secret: Club soda. Say Wha? My aunt insists that soaking the balls in club soda, NOT cold water, is the only way to get that perfect, fluffy consistency.

Mazel Tov, and good luck finding some chicken fat at your local grocers.

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