Reply to thread

Message: <blockquote data-quote="Fenris-77" data-source="post: 7961829" data-attributes="member: 6993955">The real trick is to make them tall, not wide. Proper nachos should be built in two layers, with adequate topping content on each layer. The cooking temp need to be moderate, say 350, so that all the cheese melts properly, not just the cheese on the outside. Having enough sauce is also pretty key. Those little plastic cups aren't big enough.One of my biggest pet peeves is restaurant nachos where the cheese in the middle isn't even remotely melted. Someone who is getting paid to cook should be able to melt cheese, and also know that you can't use the Salamander just because you burnt the first batch and now you're in a hurry. Nachos and homefries (breakfast potatoes) are my two barometers of kitchen quality. If they can't manage those the kitchen is probably bad all over.</blockquote>