31 May, 2011

The two pictures below do not appear to suggest much about the cheese dip we received on this particular outing. We have a pitiful Type 2 bowl (more on that later), chips verging on the sparse side, and powder that the chef has obviously just thrown up in the air in the hopes that it will land somewhere close to the bowl.



However, have a look at this SKIN:


That thing actually had its own cheese casing. It was nuts. It was also apparently very tasty. I was too busy taking pictures for this blog, so I did not experience the cheese skin. The things I do for my work.

As you can see in the following picture, the dip was also remarkably gluggy. It reminded us of the glue inflicted upon school children, when making paper-maches.



The ratio was quite good, as we inhaled both chips and dip with neither amount terribly outstanding.


There is one thing to note about this cheese outing that I am still fuming over. As you can see in the pictures, we received type 2 bowls. We have been receiving type 2 bowls for the past few weeks now, so we erroneously believed that they were no longer serving the other types of bowls. We were mistaken. After we had consumed our dip we saw another table receive their own dip with TYPE 1 BOWLS. We can't even remember that last time we had type 1 bowls. The insult of it all made us sulk for the rest of the night.

The breakdown:
Consistency: Gluggy, lumpy, paste-like. Cheese-flavoured glue.
Spiciness: Spicy.
Appearance: An insulting type 2 bowl.
Temperature: I wrote "hotttttttt" in my notes. It was obviously quite high in temperature.
Flavour: Cheesy.
Chips: For the most part fresh, with the occasional experience-marring stale specimen.
Chip-to-dip-balance: Refer to the picture where we have licked clean both the bowl and the plate.