October 15, 2009

How It's Done

Ok folks,

Before we delve into ranting and raving about my favorite cheesy delight, I feel as though we should set some rules, standards, expectations... a grading scale, if you will. I figure there are 5 things that are really important when it comes to evaluating the Nacho experience.

1) First, naturally, is presentation. Really, If my plate/basket comes out to me and it looks as though the senorita out back barfed up her lunched and served it; well... it takes away from the experience. However, if I am presented with a tray who's contents are reminiscent of the crown jewels, that deserves some recognition. Its pass or fail, one point or zero.

2) Bulk. This aspect considers both "price-to-portion" as well as "toppings-to-chip" ratios. Lets face it, a small portion of skimpy Nachos it pretty much the pits, no matter what it tastes like. So, you'll get the lowdown on this for sure. One point will be dedicated to bulk.

3) Taste. This is a no brainer. We're talking about spice, tang, zip, season, kick, distinctiveness, allll the subtle nuances that make Nachos such a culinary delight. Three potential marks for taste. Because I said so.

4) Quality. This is possibly a bit redundant, but I feel as though the freshness of ingredients, the crisp in the chips, and the squeeze in the cheese all make up a valid category of their own. I say... one point for each of these aspects of quality, which means three potential marks here.

5) Overall Mark. This is the part that is where I throw in all the Nacho odds and ends, things that are individual to each experience, and potentially award extra points if I see fit to do so. Dishes can earn up to 3 points in this category.

This brings the potential grand total to 11. That's right, its a subtle Spinal Tap reference. Deal with it.

Chips and Dips,

1 comment:

  1. Great. So what are nachos, exactly? As in- is it just cheese n corn crisps, or should there be salsa, or must it include a legume of some sort? What's the baseline?