This wasn’t what I intended to eat for dinner tonight, but isn’t that just what happens sometimes when you find yourself with good company at some post-work social event at Arctica Bar that involves $4 pints?
I might take just a quick moment to ruminate on the craft of nachos. At the time of this photo, we’d eaten a good half of them, only to reveal a pile of chips. I hate that. Because chips alone are not nachos. Don’t get me wrong. I love chips. Just don’t try to trick me into thinking they’re all nachos when they’re not.
Anyhow, good nachos don’t necessarily need to be huge. What’s key is that the toppings are proportional to the volume of chips, so you can have a different sort of savory bite every time, and not wind up with a pile of chips and nowhere to go (not quite the same as being all dressed up with nowhere to go, but not so different).
There’s more to nachos, but I’ll save that for another post … it’s inevitable there will be another nachos post.
COST: $8 nachos, $4 pints
PREP TIME: A lovely few hours