It’s a much talked about topic in the fact that nobody talks about it. But I think they should.
Yes, that’s right. The distribution of cheese on Nachos. As the wonderful Joe from London Food 4 A Fiver once said: “I’ve layered the cheese throughout so there won’t be any hairless nachos”
He said this after making some great candid chos. Unfortunately, the picture is unavailable.
Presumably he meant Bald Chos, but regardless of this terminology issue, he had unknowingly hit on a cho goldmine.
Ladies and Gentlemen of the world: layer your cheese. Not only does it eradicate the weird wasteland effect you often get when working through your triangle mountain, but it keeps things interesting. There’s nothing better than being surprised by your own food. Couple this with relish distribution, and you’re away. By relish distribution, I refer to the act of blobbing bits of relish all over the dish, as opposed to three separate large blobs. It’s a technical art.
While we’re on this note, the Ultimate London Nacho (or possibly Ultimate Global Nacho) would also involve layering of relish too. Joe only went for layered cheese, but just think what could have been achieved if he’d gone that extra mile.
Unfortunately he microwaved the crap out the chos, resulting in cheese adhesive but you can’t have everything.
The Nacho Times 