NYCmetsfan
Banned
http://www.nytimes.com/2016/08/21/m...heddar-and-sour-cream-ruffles.html?ref=dining
Agree or disagree? (more at link)
I had some for lunch and I agree completely that these might be one of mankind's greatest invention
Stewart’s is no foodie emporium — this one kept the chips on a wire carousel between a basket of shrink-wrapped peanut-butter-and-butter-on-a-hard-roll sandwiches and a crockpot labeled Chicken Wing Soup. So when Trish handed me the Ruffles, she intended it as a mildly ironic token of affection. But here’s what happened: The sensory experience of the Cheddar and Sour Cream Ruffles so diverged from my mental narrative about what I was eating — what was I eating? — that it short-circuited my discursive thinking and emptied my mind. Everything I believed about eating was left in disarray.
About that sensory experience: Technically speaking, Cheddar and Sour Cream Ruffles are flawless. The chips are pleasingly thick, but not excessively so. Through superior engineering, they eliminate the two most common drawbacks of packaged potato chips, namely greasiness and staleness. And while they don’t taste strongly of potatoes, they have a flavor that food scientists refer to as high-amplitude, meaning that every note is knitted together to produce a distinctive bloom, like Hellmann’s mayonnaise or Coke or a decently aged Barolo.
These chips also excel at what brewers call sessionability — the degree to which a substance incites you to consume more of it. Consider Nacho Cheese Doritos, another Frito-Lay staple: The first few bites are blindingly flavorful, but a half-dozen chips later I begin to feel like I’m chewing on cheesy insulation. Worse yet, for me this sensation comes on suddenly, curdling into a sickening sense of shame. By comparison, Cheddar and Sour Cream Ruffles tolerate and even encourage overindulgence, and they bring on the feeling of satiety gradually, without undue alarm, in the manner of actual food.
Of course, what you might call the Cheddar and Sour Cream Ruffles origin story is a lot less winsome. When I tried to delve into how they are made, a series of emails from a Frito-Lay spokesman made it clear that little about the process resembles food preparation as most of us know it. And little about it can be pinned down. Not the potatoes (“made from high-quality, thin-skinned potatoes”, not the cooking oil (“we may use canola oil, corn oil, sunflower oil or a blend”
Agree or disagree? (more at link)
I had some for lunch and I agree completely that these might be one of mankind's greatest invention
