It takes a brave man to admit that he’s been inspired by the food at a Wetherspoons, but I am such a man.
After I had my cheesy chips at the Peter Cushing in Whitstable last week, which were perfectly good, I still thought more could be done. Essentially I thought the chips could be cheesier and the cheese could be pokier – it tasted like fairly mild cheddar.
So I decided to do something very similar but using Godminster Red Chili Devil's Dance Organic Vintage Cheddar – a cheese sharp enough and hot enough to strip your carburetor and adjust your float level.
And though I say so myself it was very good, and it looked like this (in an inappropriate bowl):
But this is interesting – and maybe everybody knows this already, the hotness of the chili cheese was much reduced. Now obviously any cheese is going to seem milder which eaten alongside a mound of fried potatoes rather than eaten on its own, but I did wonder whether the actual chemistry had been changed by a few minutes under a hot grill. Further research may be required.
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