Wednesday, August 04, 2004

The First Annual Potato Chip Taste Test

Greetings ladies and, well, we know what the rest of you are, and welcome to the action. Palette cleansing water at hand, let's get right down to it:

  • Martin's Kettle Cook'd Bar-B-Q Hand Cooked Potato Chips
  • This was the first entry, and a fine specimen they are. If a barbecue potato chip can be subtle, this is it. It had that kettle cooked crunch that you want, but the flavor sneaks up on you. An excellent choice, especially with, say, a nice sandwich.

  • Gibble's Krinkle Kut Bar-B-Q
  • These are pure gold. Brash, sweet and salty like a proper barbecue chip ought to be. I cannot improve upon what they put on the label:
      WHEN GEORGE CRUM, A NATIVE AMERICAN CHEF, SERVED THE FIRST POTATO CHIPS TO COMMODORE CORNELIUS VANDERBILT IN 1853, HE USED THE ANIMAL FATS AVAILABLE IN HIS DAY TO PRODUCE HIS NEW PRODUCT.

      TODAY, WITH ALL THE VARIOUS OILS ON THE MARKET, GIBBLE'S STILL USES LARD - AN ANIMAL FAT - TO MAKE THEIR POTATO CHIPS. WHY? BECAUSE WE BELIEVE THAT SIMPLE AND NATURAL IS BEST.

      DO YOU REALIZE THAT, COMMONLY, TO PRODUCE VEGETABLE OIL, SEEDS MUST BE ROASTED, STEEL ROLLED, AND FLOODED WITH HEXANE SOLVENT TO EXTRACT THE OIL, WHICH IS THEN TREATED WITH LYE, NEUTRALIZED WITH HYDROCHLORIC ACID, FILTERED THROUGH DIATOMACEOUS EARTH AND DEODORIZED UNDER HIGH TEMPERATURE?

      LARD IS A RICH, NATURALLY STABLE FAT, RENDERED FROM PORK THAT PROVIDES THE TRUE HOME STYLE FLAVOR MOST PEOPLE PREFER. PURE ENERGY. SIMPLE AND DELICIOUS.

  • Martin's Bar-B-Q Waffle Potato Chips
  • This was my favorite chip. It had a hint of smoke in the flavor, which instantly reminded me of backyard barbecues with the family. Oscar Meyer hot dogs, burnt/raw hamburgers, ketchup on Ruffles and so on. One of the best potato chips I have ever had.

    Thanks to JAG for the impetus and supplies. Delicious!

    Fast fun fact: "Tallow" is beef lard.

    0 Comments:

    Post a Comment

    Links to this post:

    Create a Link

    << Home