Tuesday, March 22, 2016

A Spoonful of Sofrito: Nacho Showdown: The Sporkful's Dan Pashman vs. The Food Lab

A Spoonful of Sofrito: A Pinch of advice that will add a lot of flavor to your life.

Nacho Showdown: The Sporkful's Dan Pashman vs. The Food Lab

Sofrito Lovers,

How do you serve your nachos?  Are you the classical type with Queso or Guacamole? Or, are you the pile it on type, with whatever you can find and want on top?  Nacho preparation has become a heated discussion within the foodie world!  Seriously, people have been furiously debating this on TV, radio, in print, and online.
I've posted an article, from Seriouseats.com, which speaks to this all consuming and divisive argument.  Personally, I love all styles of nachos!  As long as they're edible and delicious, I'm on whichever side.  I guess I am the neutral nacho Switzerland; I can't take a side, I love all styles.  
Which side are you on?  Which will you take?  Check out the article below and decide!  Read it, think on it, and decide, LOL!  ¡Buen Provecho!
Nacho Showdown: The Sporkful's Dan Pashman vs. The Food Lab

[Photographs: J. Kenji Lopez-Alt]

You might not know it, but there's a debate raging in this country right now. No, it doesn't involve politics or foreign policy or the national debt. It's about nachos. Yes, nachos. And the divide can sometimes seem insurmountable. On one side, you have the PILE-IT-ON style of nachos—the kind you'll find at most sports bars and restaurants across the country. You know what we're talking about: a massive stack of chips layered with shredded cheese, jalapeños, a random olive or two, some meat, cooked beans, and so forth. And then there's traditional Texas-style nachos, where the chips are individually topped with refried beans, cheese, and pickled jalapeños, and served in a single layer, creating a series of uniform, balanced bites.
So which kind is better?

Check out the rest of this article!


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