15th March 2011

So we ordered dip, which arrived in a type 3 bowl, and we discovered the distinguishing feature about this weeks cheese:

It's incredibly thick. Look at that thing, it peaks a full centimetre above the bowl and the surface tension is holding it with ease. I'm pretty sure we could have held the bowl upside down without risking our precious dip.

After staring in shock for  a while, we tasted it...it was delicious, spicy, and the chips were mostly crispier than normal. But the distinguishing factor is the thickness. Let's have a few progress shots.

It took a lot of effort to hack through the skin so we left it alone after that. The cheese dip refused to deform even slightly as we ate it, to the point that I'm not sure you could call it a liquid at all. It might have just been a spicy block of cheese.

And now, to the rundown:

Consistency: Rock solid but slightly soft to the touch.
Spiciness: Deliciously Spicy
Appearance: Type 3 bowls, which it was GROWING OUT OF.
Temperature: Hot.
Flavour: Delectable
Chips: Mostly crisp and recent, they must have just topped up the chip barrel.
Chip-to-dip-balance:Really quite accurate.

In conclusion: I'm starting to worry that Santa Fe might have come to grips with the idea of 'cheese dip', and we'll have a lot less to write about in future.