During my teenage years, I was known amongst my family as the master of chips 'n' cheese. You might laugh, but there is a fine art behind the craft. You see, it all varies depending on the kind of cheese you're using, the thickness of the grater with which it was shredded, the layout of it on top of the chips, and, of course, the length of time that you cook it. You need to be able to judge on the fly, because all the tiniest factors can change the results drastically.

Begin by laying out your chips on the plate. You might be tempted to just dump them on, handfuls at a time, but speed does not the perfect plate of chips 'n' cheese make. Make sure to get whole chips, not those stupid broken ones, and lay them out on the plate carefully -- making sure to not leave any gaps between chips, but also not overlapping them enough that every chip isn't coated with as much cheese as possible.

Once you have the chips assembled as perfectly as can be considered acceptable by me, begin adding the cheese. I cannot stress enough that it must be evenly spread, NO MATTER THE CIRCUMSTANCE. Too much cheese in one area will take longer to melt, leaving the areas with less cheese over-cooked. There is nothing worse than that hard cheese that comes from microwaving it too long. BUT, you need to spread it thicker, yet even, around the outer edge. The middle will cook faster, so adjust your cheese ratio accordingly.

And there you have it. What did this have to do with Fable 2? I don't know, I haven't played it. But, what does anything Peter Molyneux says have to do with his games? Touché.