With two weeks until the Cook To Bang book is unleashed upon an unsuspecting populace, we created a series of promos contrasting the Douche Bag and Cook To Bang methods of dating. This promo features three douchebags dropping their cheesiest barroom pick up lines. The Cook To Bang Guy schools them with his charm and culinary prowess.
Stay tuned for more exciting chapters in the DBAG vs. CTB saga!
Back in September I took Cook To Bang ON THE ROAD for a month courtesy of Jet Blue’s All-You-Can-Jet Pass. I reached out to CTB readers, old friends, old flames, and random hotties on my many flights to find gaggles of girls to cook for. The challenge was to create three-course meals using only what I found in their fridges and panties, I mean pantries. There were easy ones and total clusterfucks. I raided University of Illinois, Chicago dorm rooms for food and somehow created salad, nachos, steamed asparagus, and epic fail peanut butter cookies for 25 students. Editor extraordinaire Gary Evans edited this sizzle reel from 9½ hours of footage. Yes, that is what I look like.
You might be able to cook better if you don’t live in a dorm and just take classes from home.
Food is the great equalizer. No matter how rich, poor, hot, or totally busted you are, we all gotta eat. That’s why the CTB method works so well. Unless you are some enlightened monk impervious to hunger pangs and lascivious loins, we all need to cook and bang. Read the rest of this entry »
This little figgy went to the market (to buy ingredients and condoms)
This little figgy stayed home (and Cooked to Bang)
This little figgy had roast beef (curtains)
This little figgy had none (because he was cooking for a vegan)
And this little figgy went “Wee! Wee! Wee!” all the way home (bragging about the latest CTB conquest).
That goalie is one cock-blocking bastard! They are intent on keeping you both from experiencing Shangi la. You better be clever if you’re going to score. My trick is to act like I never intend to shoot for glory until their guard is down. Nonchalance and heaping bowl of sarcasm usually accomplish this. When that isn’t enough, I revert to my Cook To Bang practices and end up scoring a weekend hat trick. Aioli does not qualify as sexy on its own. For some reason mayonnaise never caught on like whipped cream in the art of culinarylingus. But alas, you can use it as a FINGER FOOD FOREPLAY dip, a spread for SINWICHES, or eat this CONDOM-MENT with a spoon. In the immortal words of a soccer/football announcer GOOOOOOAAAAAAAAALLLLLLLLL!
Total time: 3 minutes
Projected cost: $4
Drinking buddy: All depends on what you serve with it
Ingredients (serves 2)
1. 4 tbsp mayonnaise
2. 1 dash sea salt
3. 1 small handful fresh BASIL
4. 1/2 lemon
5. 1 small handful sun-dried tomatoes
Step 1
Fill up a food processor or blender with the mayonnaise, sun-dried tomatoes, basil, sea salt, and squeeze in the lemon juice. Puree it into a gorgeous orange hue and serve, garnishing it with a basil leaf and sun-dried tomato.
A fine ass like that deserves to be wrapped up in life’s fineries. Exalt that perfect behind with the TLC it deserves. At least that’s how I approach the perfect booty. Damn close to worship. I show it a good time, probably a better time than the body and mind attached. One surefire method to be hospitable to said ass is to wrap up the asparagus aphrodisiac amazingness with meaty magic. Roll roll, drip drip, sizzle sizzle, mmm mmm! They’re so good your collective lusts may win out over your hunger for the rest of dinner.
Total time: 7 minutes
Projected cost: $6
Drinking buddy: Pinot Noir or Pinot Gris
Step 1
First wash the asparagus and cut 1 inch off the bottoms. Wrap the asparagus in bacon at an angle tightly. Salt as you wish.
Step 2
Warm up the griddle or pan on medium heat. Throw the bacon-wrapped asparagus in and cook, squeezing the lemon juice over as the bacon starts to sizzle. Cook until the down side of the asparagus browns (approx 3 min) before rolling them over. Salt the other side and cook the other side until it browns (approx 2 min).
I already know. I’m going to hell. So quit with the “I never!” already. I get it. Totally understand that this is crossing the line of good taste. But what’s a life without choices? I made the choice to create a ridiculous cocktail that seemed funny at the time. There were some laughs, some gasps, and some, “You’re an ass!” But you know what? One thing everyone agreed on, it was goddamn delicious! APRIL FOOLS, suckas!!!
When your pad starts to seem like a whorehouse with all the coming and going and more coming, it’s best to treat your body right. At least once in a while anyway. I’m all for the rock ‘n roll indulgences with fatty foods, barrels of booze, and flocks of freaks. But the monk that resides deep within my soul occasionally takes control and screams “Enough, ya heathen!” So I indulge him by taking a night off from the excitement and excess. And then, like Charlie Sheen at Bolivian whorehouse, I’m back to my usual tomfoolery harder and heavier than ever. Now go on and do yourself right before you do someone else right.
Total time: approximately 6 minutes
Projected cost: $3
Drinking Buddy: All depends on what you serve with it
Step 1
Chop off the bottom of the broccoli stalks so the trees separate. Throw them in boiling water and cook through so they are bright green (approx 3 min). Remove from the broccoli water and toss with oyster sauce. Serve up this mighty fine, healthy side dish with a meaty ENTREE.
The easy route isn’t always the sleazy route. It can be downright classy if you do it up right. Few lettuce varieties scream sophistication and debonair style like frisee. You might as well be wearing a monocle and waistcoat when you serve it up. And easy doesn’t just apply to the simplicity of this salad’s assembly. Your date will certainly be up for it, whatever “it” may be. So get with it while the getting is good and easy. Take it frisee!
Total time: approximately 5 minutes
Projected cost: $7
Drinking Buddy: Chardonnay, like a classy suburban housewife
Step 1
Create the dressing by mixing the olive oil, lemon juice, rice wine vinegar, and honey.
Step 2
Rinse the frisee, cut off the stems, and chop coarsely into pieces you can stuff in your mouth. Throw in the pear and avocado. Toss it all with the dressing and hot damn do you have yourself a salad.
Why choke your chicken when you can artichoke and poke?
Sometimes a case of Pabst Blue Ribbon and a bag of stale Cheetos just don’t do the job when it comes to seduction. My apologies to the corner store Casanovas. Sometimes a little elbow grease can oil the joints keeping your date’s legs stuck together. And what better way to do that then a familiar bar food favorite that happens to be loaded with APHRODISIAC power? In case the artichoke wasn’t enough sex appeal, we threw in the silky avocado to guide deliver you a foolproof contingency plan. You’re welcome. This became a last minute creation needed for an impromptu Super Bowl date with a pack of three football-loving ladies. These girls clearly knew their shit when it came to pig skin and potato skins. Making a good impression was crucial for the touchdown that followed with my girl there. There was most certainly necessary roughness. The extra point was the phone number her sexy friend wearing the Steelers jersey slipped me.
Ingredients (serves a party or 2 hungry people for days):
1. 2 tablespoons of mayonnaise
2. 1 8-ounce can of artichoke hearts in water
3. 1 round roll of foccacia bread
4. 4 ounces of cream cheese
5. 2 ROASTED RED PEPPERS
6.½ an avocado sliced
7. ½ a lemon worth of juice
8. ½ cup of parmesan cheese
Step 1
Preheat the oven to 350 degrees F. Chop up the artichoke hearts and roasted red peppers and toss them into a bowl with the avocado, parmesan cheese, lemon juice, cream cheese and mayonnaise. Work out your pent up sexual frustration by mashing up the ingredients.
Step 2
Cut the top of the focaccia roll and set aside. Pull out the center breading, leaving the sides and bottom in tact. If need be, use your right and left hooks and pound the sides in. Crown the bread top with some parmesan cheese, toast it brown, then cut it up in slices to serve with the dip.
Step 3
Pour in the mashed up raw dip into an oven safe bowl and heat through (approx 20 minutes). Remove the heated dip from the oven and dump in evenly into the bread bowl you have created. Crown it with some parmesan cheese and throw it back in the oven and heat up the bread and melt cheese on top (approx 10 minutes). Serve it up with those toasted slices and tortilla chips. Super job! I knew you had it in you.