Episode Info: In his search for the perfect chili con carne, Heston travels not to Texas where one might expect, but rather a chili cook-off in Washington, D.C. There, he learns that the key to the perfect chili is the chilies themselves, and which blend of chilies to use. On that topic, he is also curious as to why humans are so attracted to the physical pain of eating spicy hot food. His assistant Ashley is the guinea pig in the chili heat test. Other keys to his perfect chili include an unctuous cut of beef for body - that being braised short ribs - perfectly cooked red kidney ...
Story:
Three star Michelin award winning chef Heston Blumenthal is chef/owner of the Fat Duck Restaurant in Bray, England. The restaurant was given the distinction of best restaurant in the world in 2005. He uses whatever he can at his disposal to make the best food he can, often using what most would consider molecular gastronomy to achieve his goal. He tries to create what he considers the perfect version of several classic dishes that are favorites within Britain with the aim of having the home British cook be able to re-create these dishes. —Huggo .
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