I've been developing recipes and exploring the science of cooking as a senior editor of Cook's Illustrated for a few years now. I'll be making my on-screen debut on America's Test Kitchen in 2013 and frequently eat breakfast in the shower.
@binaG - Thanks for the feedback. We generally call for weight measures on ingredients that are notoriously hard to measure accurately by volume. Hopefully as more of our readers get accustomed to weight measures we can incorporate them more.
@MrHolliday, johnbeaty and jim s - All I can do is assure you that we really are a dedicated group of cook's trying to make the best recipes we can. Appreciate the feedback.
@Humbucker - It IS pork belly! My recipe for Slow-roasted Crispy Skinned Pork Belly will be published in the late Fall. One of my favorites.
@A Serial Cereal Eater - Awesome! I am doing twice as many episodes next year so stay tuned.
@Kenji - I am not one bit surprised. I'd love to know how many cookie failures are due entirely to mismeasurement of flour. I'd bet it's a big number.
@SaqibSaab - God I love chips.
@serendipitouslyNG - I found mine at the JP Stop & Shop but haven't looked much elsewhere.
@burger365 & @catea - Completely agree, a non-nutritive varnish could work wonders. And we all its a nice thing to have around for sledding.
@alliaphagist - I too expected C&W to be pretty polarizing (and it looks like it is!)
@All - Stay tuned for my interview with Chef Symon about the process behind selecting these chips as finalists!
@cpkeo1 - Unfortunately the only stores that stock them at the moment are all located in NY (Fairway’s, Dean & De Luca, and Union Market). Supposedly there are some independent stores carrying them in Mass, but I couldn't find a list of them anywhere. I got mine online: www.foodireland.com.
@undtiny - Wow, I had no idea. I'm about to put some serious chip money down on Amazon. Thanks for the lead.
@Rodzilla - I wasn't, unfortunately.
In my chip-faced haze I was attempting to say that Burger King obviously uses some kind of proprietary seasoning to turn what might otherwise be a normal burger patty into the entity we know and taste as a Whopper. Can't be too hard to instead apply that action to a chip.
@nalega - No animal product is explicitly listed, but there's MSG and "flavorings," which leaves a lot to the imagination. Here's the full ingredient list with my expert translations:
Sal yodada - iodized salt
saborizantes - flavorings
glutamato monosodico - duh
azucar - sugar
solidos de leche - milk solids
almidon modificado - modified starch
acido citrico - citric acid
amarillo ocaso FCF - sunset yellow or yellow no. 6
achiote - achiote/annato, natural source of red food color
tartrazina - tartrazine, a yellow food coloring
caramelo clase IV - caramel coloring
@tinyninjas, @MichaelGA & @jebruns - I've given it some thought and that might just be too much Whopper flavor for a normal strength human. Maybe we start with animal trials.
@crispyduck13 - I completely agree. This train of comment thought cracked me up. Thanks, all.
@Kenji - They both indeed contain real meat and proudly feature a USDA stamp. The beef and cheese contains "beef brisket" which somehow contains 9 more ingredients than the bacon. I think I've been making brisket all wrong.
@redfish - I got it: Each bag contains a small shard of glass--the lucky winner/bleeder can post a pic of the cut to the Ruffles Facebook site to gain entry into a giveaway for an iPhone 4 with a broken headphone jack.
@XXDavidsonXX - The gloppiness took me by surprise and then I just went with the moment.
Tricycle. Everyone knows it's gonna be a tricycle.
@PommeDG - Pedantic but important. Good takeaway.
@Starfoxx28 - They do contain buttermilk (18th ingredient) but that's not the point--I'm talking about the buttermilk-like flavor and acidity. Apologies for the nausea, but love is love. Here's an interesting read on MSG from The Guardian (http://www.guardian.co.uk/lifeandstyle/2005/jul/10/foodanddrink.features3). Stay tuned for more "natural" offerings, they are a'coming.
@Pagan - After reading the Wikipedia article about Irn-Bru I have no idea how it would pair with CRD, but I sure want to try it. I've never seen it stateside, but perhaps I can mail order it (thanks Serious Eats) for a round 2 tasting. Good call on the Browns, it was cream soda (tasting notes: much like eating a caramel with the chips. Major flavor affect was the corn became more prominent). No strawberry. Dr. Pepper was actually really interesting. Rebeccah and I both found it gave the CRD a wheaty flavor, almost like wheat Chex cereal. Interesting but not particularly positive.
You're doing god's work here.
@scalfin - I wondered that too and was disappointed that I couldn't easily get my hands on it locally. Perhaps for a round 2.
@Amandarama - Good call. Thank god I'm not a soda or root columnist.
@Unsilent - Yes! I love Cel-Ray. Again, perhaps a round 2.
@Wes Henry - It wasn't a landslide, but we found that Pepsi brought out a strange fruitiness in the chip that we didn't dig. I think even tasting just the sodas side by side you get that Coke is a more savory beast than Pepsi. That really came to the forefront.
@FatBaztard - I gave myself time to recover, and Rebeccah never burped because she's proper like that.
@Todlessness - This is going to blow your mind but I've never heard of nor had Cactus Cooler. A California-only beverage?
@sobriquet - I do love the paprika chips, and am now psyched to get my hands on some jamon crisps!
@markemorse - Excellent call. I can assure you Cajun Squirrel will get its 15 minutes on Chip-Faced. Perhaps a side-by-side with the real thing...
@Charlotte Julienne - What's the name of the shop? I'd love to check it out next time I'm out that way.
@All - I'm trying to round up a short list of the world's priciest chips for a future post. If you have suggestions to check out, I'd love to hear them.
@thingstea - It's both. They were created as more uniform alternative and marketed that way to housewives in the early '70s. But by the time I was watching ads and eating chips (the '80s), it was all about how fun they were to eat (which is still is to this day).
@cooking42 - I'm upset about that too. If I ever get that machine working...
@Dennis Lee - Just a few of the strenuous requirements of a chip columnist.
@All the beard lovers - That's my roommate, I'll pass along the message.
@everyone.who.posted Thanks for the great feedback! I looking forward to getting chip-faced with all of you.
I want to go to there. Liz Bomze you make me hungry.
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