Entries tagged with 'snacks'
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According to the New York Times, it's the Kettle brand lightly salted variety. I believe the attorney general's office should look into the Times rankings (just kidding). My only question: How could they leave out Cape Cod Dark Russets? For me, that dark brown crunchy beauty is so baked potato-y, so crisp, and just greasy enough that it should be enshrined in the National Potato Chip Hall of Fame, which unfortunately doesn't exist—as of yet. Here's the Times's Top Ten: Kettle Brand Lightly Salted Cape Cod Old-Fashioned Kettle Cooked Lay's Kettle Cooked Original Herr's Kettle Cooked Troyer Farms Kettle Cooked Krunchers! Original Kettle Cooked Madhouse Munchies Kettle Cooked Original Lantchips Scandinavian Style Boulder Canyon Totally Natural Wise All-Natural...
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Celebrating the Fourth in proper fashion, the New York Times dining section is all over one of life's perfect foods, the potato chip. Kim Severson's lead story is chock-full of resonant chip history, lore, and fun facts. Appropriately, she leaves the chip science to Harold McGee, who fills us in on the sonic appeal of the chip, or as McGee calls them, the "sounds of crispness." Serious Eater Jonathan Bender weighed in on some of the newer "designer" chip flavors here on this site almost three months ago....
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Snack pimping: the act of constructing a grossly giant version of a snack, usually a member of the chocolate, candy or pastry family, although savory specimens have also been known to be pimped. The snack pimping movement started in the UK and is best documented at Pimp That Snack. When I need something to brighten my day, one of my solutions is to head over to Pimp That Snack and see what new developments have occurred in the snack pimping world. What ghastly bomb of sugar and fat has someone come up with now? What cross section of a monsterously huge chocolate bar monster will I stare into next? Perhaps I should be disgusted that the world's abundance of chocolate...
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The Philadelphia City Paper's Margaret Battistelli lists five delicious Amish treats and where best to get them in the area. My tastebuds are all a-flutter at her description of the Stoltzfus Bakery's wet-bottom shoofly pie, "like two desserts in one — a buttery coffee cake laid over a thick, sweet sludge made of brown sugar, butter and molasses. It's better than the cakier dry-bottom version, and sweet enough to make your teeth ache on contact."...
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Taiwan is not a country that generally comes to mind when the food-obsessed think of where to vacation, but everyone I know who's ever been has come back completely gobsmacked by everything they've eaten there, vowing to return and in some cases already planning their second trip back. Mei is lucky enough to live in Taiwan, and she put together her own local snacking guide, Top Ten Taiwanese Tucks. Everything she describes sounds delicious, from the stuffed pastries to the knife-sliced noodles, but the listing that intrigues me most is her favorite shaved-ice place: "Xin Fa Ting in the Shilin Night Market. Winter or summer, come rain or shine, this place is always packed. What makes the ice here so...
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I am currently in Barcelona eating as much ham as I can before leaving on Sunday. In between porcine bites, I sometimes venture into places like supermarkets just to see what a supermarket in Barcelona looks and feels like. Last evening, marching down the snack aisle, I came across two kinds of Lay's potato chip bags with a drawing of what looks like a chef. I pick the bag up and discover it is none other than Ferran Adriá of El Bulli fame, the man often described as the greatest chef in the world and the man who moved foam from the shaving kit to the dinner plate. Lay's is putting out a line of Ferran Adria "Artesanas" potato chips....
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With artisan potato chips showing the same detailed preparation and ingredient experimentation as micro-brews and independent wineries, it was only natural that Serious Eats would hold a tasting.
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Nosheteria says snacking, thy name is decadence: "When the bacon is sizzling hot, and crisp to your heart's content, remove the bacon from the pan, and add popcorn kernels to the grease. Cover the pot, you wouldn't want your popcorn to bounce everywhere. Appalling though it might seem, this is really no different than adding oil to pan of popcorn kernels. It's just in this case the oil tastes like bacon!" [via Slashfood]...
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Hilarious piece on a potato-chip connoisseur, from The Onion: "On my birthday last year, I opened a delightful three-year-old bag of Doritos that I'd been saving, which had a ranch essence—but with cooler undertones," Sterken said. "I'll say it again, 2003 was a great year for Doritos." Thanks to Dan Dickinson for pointing it out! We've got a thread on favorite potato chips and flavors over on Serious Eats: Talk, tell us what you like to munch on!...
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"Isn’t it wonderful to live in a country where drunken panda-seals lounge on peanut snack packages sniffing beer? Well, not all Japanese packaging is that weird, but see for yourself. Here is PingMag’s Best of Snack Characters. Enjoy!"...
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