7 December, 2010

So after the raging fail of our last cheese outing, we returned last Tuesday with a great deal of trepidation and readily bottled rage. A regular cheese colleague and I ordered the cheese dip while we waited for Bacon Sandwich to arrive, and we were convinced that it was going to be another terrible week when the waitress didn't seem to understand the concept of cheese dip.

Me: One chili con queso please.
Waitress: Nachos?
Cheese Colleague: No, cheese dip.
Waitress: Do you want nachos with it?
Me: No, the chili con queso dip comes with chips included if that's what you mean.
Waitress: Oh, ok. No nachos?

To Santa Fe's credit, the cheese dip did arrive promptly, and more importantly, IT WASN'T COLD. It wasn't even warm, it was actually a good, hot temperature, perfect for shovelling into our gaping maws.

Here is the usual breakdown:

Consistency: Good consistency, appropriately thick.
Spiciness: Good amount of spice. Very pleased.
Appearance: Two detractors - the continued use of the tiny cheese bowl, and the deluge of salt, which will be explained. There was also an unusually tough skin on the cheese this week, as illustrated in pictures.
Temperature: Blissfully hot.
Flavour: Cheesily wonderful.
Chips: Upsettingly hit and miss. Some were great, some were stale.
Chip-to-dip-balance: Sucked. The thickness of the dip and the teeny tiny cheese bowl meant that even one conservative swipe of cheese reduced the amount of dip by 15%.

Cheese skin.

More cheese skin.

Now, the interesting feature of this week's outing was the sheer amount of salt on the chips. It was like our cheese dip came with a complimentary heart attack. Pictures will illustrate.





We normally don't blog on the tacos, as this is after all, a cheese blog, but this week warranted a taco mention when this slithered out of one of the tacos.


If anyone can tell us what it is and whether it was ever a living creature, it would be much appreciated.