Has anyone invented wasabi crisps yet? I'd prolly like those.
There is an BA(Crsp) version of crisp flavouring, building on Ian's A Level vinegaring.FTFY.
That is, take your pack of plain crisps and liberally (conservatives not permitted to carry out this action) sprinkle Worcesesester Sauce over.
Awesomesauce . And fun to do in a pub where you ask for a bag of plain crisps and the Worcesesesester sauce bottle and proceed to educate the yoof behind the bar in Total Awesomeness.
So, I was, as I do, reading an article in the Guardian this morning about crisps. (https://www.theguardian.com/food/2020/jan/14/so-long-salt-and-vinegar-how-crisp-flavours-went-from-simple-to-sensational) Crisps, of course, are better than Jesus (and you even get crisps shaped like Jesus, which is a proper miracle) but they're better than most things. After a couple of days illness, I prepared a 'ready salted' crisp sandwich last night. Oh my. I always wonder why I bother to eat anything else. Other than the fact that I'd die from malnutrition, of course.
I was pleased to note that I'm not singular in continuing my childhood passion of self-vingaring* ready salted crisps for the ultimate salt n vinegar hit. The salty, potato, vinegary slush the resides at the end of the pack is ambrosial. Scoop it out with your fingers tips, it's like a kaleidoscope of flavour for your tongue.
But after that, a slow horror set in. I knew they'd danced with all manners of new flavours, in the hope that novelty will somehow achieve something (like were people not buying crisps because no one had made 'donkey and banana' flavour yet?) but really, strawberry? Truffled cheese and a splash of sparkling wine? Raspberry bellini? What the actual fuck. Modern consumers apparently want to go on a 'food adventure.' I'd take them on a food adventure, all right.
Worcester is one of those words that if you look it at really hard it starts to look wronger. There's a name for this phenomenon but I forget it.
The real heresy isWankersWalkers putting cheese and onion in a BLUE packet and salt 'n' vinegar in a GREEN packet, when it should be, and always was, the other way around. Now other crisp makers are copying Walkers. This is a last-days-of-the-Roman-Empire level of depravity.
There is an BA(Crsp) version of crisp flavouring, building on Ian's A Level vinegaring.Yes, but you have to drop a pickled egg in there first.
That is, take your pack of plain crisps and liberally (conservatives not permitted to carry out this action) sprinkle Worcesesester Sauce over.
Awesomeness. And fun to do in a pub where you ask for a bag of plain crisps and the Worcesesesester sauce bottle and proceed to educate the yoof behind the bar in Total Awesomeness.
I only eat crisps if there's nothing else going, but I'm rather fond of what the Germans call Erdnussflips (https://de.wikipedia.org/wiki/Erdnussflips), short thick worms made of cornmeal with a salty peanut coating. I once spent a weekend in a company flat in Frankfurt with nothing for Sunday breakfast but a bumper packet the last inmate had left behind, and no way of making coffee. Oh, and a hangover.
Has anyone mentioned paprika crisps? When I was a teenager, that was the only flavour you could get in Belgium. I've no idea why.
I seem to remember the same in Germany. And when Lidl first appeared in the UK it was 1 flavour of pom bear crisps.
Rosemary always strikes me as an excellent way to ruin lamb. You could get a similar effect by crumbling pot pourri onto pork.Philistine!
Has anyone mentioned paprika crisps? When I was a teenager, that was the only flavour you could get in Belgium. I've no idea why.:thumbsup:
I seem to remember the same in Germany. And when Lidl first appeared in the UK it was 1 flavour of pom bear crisps.
For a short time I wondered what porn bear crisps were.
Out in the Far East, it's all about deep fried fish skin. It's like an ultra thin pork scratching. For the flavouring, the standard flavouring is a powder made from salted duck egg yolks, sugar, chilli, curry leaves and sugar. They will hit the UK eventually. The thing is the cost, essentially it's a £10 bag of fancy crisps.
My dad used to buy me a packet of smiths with the blue paper twist of salt,My favourite, without the salt. Though we were allowed Golden Wonder and Walkers too. In fact it's news to me that any of those brands was supposed to be in any way better than the others.
Smiths were the best. You'd put all the salt from the packet on them and then get some more salt and add that too and then dowse the lot in vinegar.
My dad used to buy me a packet of smiths with the blue paper twist of salt, after doing penguins swimming class at Swindon pool in the early 60's. Sheer heaven.
did my bit to restore crisporthodoxy today with a nice packet of ready salted after the audax