… in the catering world.
This is what nachos should look like. Comedian and one third of rather amusing sketch group Wittank Naz Osmanoglu recently made some nachos at a stag do. In Leamington Spa. Obviously a mental night then. Either way, just look at the sauce distribution:
They look professional. Or rather, they don’t, because in the UK professional nachos tend to look like hell. So why do these work so well?
- Intelligent distribution of the Big Four (all surfaces covered with similar amounts)
- A gracious amount of relish.
- Enough jalapenos to give the whole shebang a bit of a, y’know, bang, without going OTT.
- Attention to aesthetic.
In saying this, it’s difficult to tell whether the cheese has been righteously used or abused. Is there any cheese? I’ve looked quite hard and can’t see it. Unless it’s exactly the same colour as the chos (which don’t look particularly tasty in there own right. Always good to have them slightly seasoned. However, these are minor failings)
Naz, Nacho Times salutes you. And implores you to become a chef in most of the places reviewed on this site.