Hi
My friend has entered the walkers crisps flavour competition where you suggest a new flavour crisp. She came up with chicken and asparagus and has used the photo of one of my chooks on the site.
Shit on a stick flavour, they might actually be able to make flavour taste like it is supposed to (sorry, spot the person who gave up artificial flavourings)
Nothing beats the taste and appearance of Japanese seaweed flavoured crisps. It's nice to have a bit of green with your crisps, even if it is little flecks. The Japanese pickled plum flavour is best avoided though, even if it doesn't obviously taste of the test-tube like UK crisps.
Rod in Japan wrote:Nothing beats the taste and appearance of Japanese seaweed flavoured crisps. It's nice to have a bit of green with your crisps, even if it is little flecks.
Does that count as one of your five-a-day?
The only "flavour" I go for (on the very rare occasions that I do fancy some crisps) is salted. And it says on the packet (or used to, anyway): unique flavouring, secret formula, etc etc....: salt.
Ina
I'm a size 10, really; I wear a 20 for comfort. (Gina Yashere)
Italian crisps all taste the same regardless what flavour the packet says it is. There's one brand which dares to call itself Molto Gusto - big fat liars. Anyway, as the crisps are quite tasteless, I very occasionally make my own and they taste fantastic. Put potato, beetroot, parsnip etc though mandolin wash starch off dry then pop in boiling oil. Scoop out when crisp. Drain on a clean tea towel and when properly crisp and dry shake salt and pepper on. I guess you could use an infused oil for chilli or herb flavours.
My eldest has entered that - and wheile I can see the logic in he's thinking flavour wise Im not sure it would catch on .... been sworn to secretsy though
The youngest is on a gluten/ MSG/ Aspartame free diet and loves flavoured crisps
We usually buy plain salted and let him experiment with the 1/4 teaspoon and the spice rack - he's fav to date are chilli and powered garlic crisps
contadina wrote:Italian crisps all taste the same regardless what flavour the packet says it is.
Same in France although there's only two flavours, salt and bacon. French crisps really are Awful with a capital A, apart I suppose from Doritos which aren't French anyway.
I so miss sour cream and chive flavour tortilla chips!
ina wrote:You can get some very nice (and extremely expensive) root veg crisps here, too...
No idea how they charge what they do for those. They really are simple to make. You get more than half a dozen per portion and they'll have no additives.
I've never managed to make home made crisps of any kind work. I know I've got the oil at the right temp, I know I've cut them right but they always end up minging hahaha!!!
oh how I love my tea, tea in the afternoon. I can't do without it, and I think I'll have another cup very
ve-he-he-he-heryyyyyyy soooooooooooon!!!!
ina wrote:You can get some very nice (and extremely expensive) root veg crisps here, too...
No idea how they charge what they do for those. They really are simple to make. You get more than half a dozen per portion and they'll have no additives.
Will someone tell me how please? Every time i've tried they've either come out soft and burnt, or dried up, overly crispy and burnt! I've tried carrots, beetroot and parsnip and failed every time!
I think whatever method you use (fry, bake or microwave) the key is to blot out excess moisture both before and after you cook them to ensure they crisp well.
yeah, OK Jimble. 'cos I'm the one with chronic paranoia.
(thanks)
