Monday, June 20, 2011

7 June, 2011

It seemed that the cheese chef had set himself a challenge for this cheese outing: how dissimilar could he make three servings of cheese ordered for the same table?




On appearances alone, he did a good job. As you can see, the chef was flexing his artistic muscles when he added the paprika powder, it's possible that this week we might get actual pictures.

The disparities did not stop there. All three bowls of cheese had incredibly different consistencies, with all three spanning the range from runny and thin to gloopy and semi-solid.

Temperatures also ranged, with some enjoying a hot bowl of cheese and some lamenting a lukewarm offering.

The different consistencies across bowls made for some interesting results when it came to the final chip-to-dip ratios. These pictures will illustrate what I mean:




The breakdown:
Consistency: Varied.
Spiciness: The only consistent thing, all three bowls were deliciously spicy.
Appearance: A pleasing type 3 bowl.
Temperature: Varied.
Flavour: Spicy.
Chips: Varied.
Chip-to-dip-balance:Varied. Seriously, the chef must know about this blog and served us three different bowls just to fuck up the breakdown.

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