On October 10, 2008, C-4 decided to embrace the economic crisis by exploring the future of the chip world. In these tough times, it is important to know what kind of bag is worth your buck (or two). So we embarked on the impossible journey and came out with quite the interesting outcome. Rafael brought Garden Salsa Sun Chips, arguing that in the time of economic crisis you can not afford both chips and salsa or vegetables, so this was a perfect combination of all three.
Kristina, a potential member of C-4 brought Munchies: Cooler Ranch Mix. This was Kristina's first chip club meeting and she successfully argued that Munchies help satisfy the entire family all at the same time with the ranch flavor. Since Munchies consist of a mixture of Cheetos, Rold Gold Pretzels and Sun Chips that even in a diverse family with different tastes, every member will find what they want. Rachel, another potential C-4 member also brought Munchies, but Flammin Hot flavored. She argued along the lines of Kristina on why Munchies were diverse, but brought up the valid argument with the Flammin' flavor. Rachel stated that Flammin' Hots were the better way to go because in the time of trying to save money one might not be able to afford lots of spices or flavoring, and the spicy flammin' hot lasts longer since you can not handle all the flavor at once. She also brought up the valid point that after eating Flammin' Hot Munchies one can use your fingers to paint afterwards. Is it possible we found the artsy chip?
I, (Jackie) brought Doritos 2 in 1 bags. But to be honest, these were an immediate failure. Not only do they not really organize the two separate flavors, but I am not sure one is getting their dollars worth. Are these flavors equally distributed? This is something C-4 has yet to investigate but as for a good deal for your poor taste buds, Doritos 2 in 1 flavor bags are not the way to go.
Our hometown proud Chicago Member, Alana, brought none other than Jays Potato Chips. Not only because she is a representing her home but she also received a coupon from Krunchers that she felt she had to use and this was the biggest bag she could get for free. Way to use coupons Alana! This brings the point that maybe before chip shopping you have to take into account: sales, coupons, local markets, etc. So keep these things in mind as well!
Here, after much debate, is our final statement on this topic:
IN THE DAYS OF ECONOMIC CRISIS GO BUY YOURSELF A BAG OF MUNCHIES FLAMMIN HOT ARE THE BEST BAG FOR YOUR BUCK!
and to quote Alana: "Buying Munchies bags would show a real economic crisis if people started eating the pretzels because no other option"
it seems we have to accept chumps in these hard times...
Monday, January 19, 2009
Ethnic Chips
In September 2008, C-4 (Chip Club: Chicago Chapter) decided to evaluate the ethnic chips. Although this meeting ran very short, we found ourselves quite disapointed. I (Jackie) decided plantains from the Morse Market (Rogers Park) were bland and "gross". As a group, we decided the El Rancho Mexcian Style Tortilla Chips were alright, but the Mild Hot kind were too weird and tasted too "grainy". To quote a member, by the end of the meeting they felt they had "been around the whole world in chips". Since we were short on members and lack of an official secretary, I seem to have failed in taking thorough notes on this meeting, I ask our other members to please update if they remember the other chips on this topic.
UPDATES: from past (Chicago) chip club meetings
I apologize this took so long. But the next few posts will be about Chip Club: Chicago Chapter and what we have discovered so far!
Sunday, July 13, 2008
CHIPS IN THE NEWS
for those that want to be kept up on chip news:
http://topics.nytimes.com/top/reference/timestopics/subjects/p/potato_chips/index.html
http://topics.nytimes.com/top/reference/timestopics/subjects/p/potato_chips/index.html
The Origin of Chip
courtesy of the ever-so trustworthy wikipedia:
http://en.wikipedia.org/wiki/Potato_chip
ORIGIN:
It is believed that the original potato chip recipe was created by African American chef George Crum, at Moon's Lake House near Saratoga Springs, New York, on August 24, 1853. He was fed up with a customer (the popular myth wrongly identifies him as Cornelius Vanderbilt) who continued to send his fried potatoes back, claiming that they were too thick and soggy. Crum decided to slice the potatoes so thin that they couldn't be eaten with a fork, nor fried normally in a pan, so he decided to stir-fry the potato slices. Against Crum's expectation, the guest was ecstatic about the new chips. They became a regular item on the lodge's menu under the name "Saratoga Chips." They soon became popular throughout New York and New England.
One version of this story credits Dr. Kellogg (the brother of the Dr. Kellogg who founded the company which bears the family name) as the customer who wanted them thinner.
An earlier reference to what are now known as potato chips as Alexis Soyer's recipe in "Shilling Cookery for People" (1845). Here raw potatoes, "almost shavings" are fried. Earlier still, Mary Randolph's book "The Virginia House-wife" (1824) has a part titled "To fry Sliced Potatoes" here raw potatoes are cut into slices or thin shavings and fried "till they are crisp."
In the 20th century, potato chips spread beyond chef-cooked restaurant fare and began to be mass produced for home consumption; Dayton, Ohio-based Mike-sell's Potato Chip Company, founded in 1910, calls itself the "oldest potato chip company in the United States".[1]
Before the airtight sealed bag was developed, chips were stored in barrels or tins which allowed them to go stale and damp. Then Laura Scudder invented the potato chip bag by ironing together two pieces of waxed paper, thereby creating an airtight seal and keeping the chips fresh until opened. In 1934 Akron, Ohio, potato chip maker K.T. Salem was the first to distribute chips in glassine waxed paper bags. Today, chips are packaged in plastic bags, with nitrogen gas blown in prior to sealing in order to lengthen shelf life and provide protection against crushing.
The owners of the restaurant Schweizerhaus in Vienna's largest permanent amusement park Wurstelprater claim it's their site where what they call Rohscheiben (raw slices) was invented. Whether it's an exaggeration or the story itself was the invention - what they do prove is that fresh and deep-fryer-hot potato slices have a special taste.
“Magna Cool Ranch Carta”
Chip Club has attempted to build a delicious little foundation of knowledge that we call the “Magna Cool Ranch Carta”. Here is a brief snippet from page 13, section 8, paragraph 3:
The chip hierarchy is established with nesting categories: “Chips” are the standard bearers, encompassing all crunchy, relatively thin, somewhat curved and cooked (baked, puffed, kettle-cooked or fried) edible morsels. Within the “Chips” mother class, are “Cheps,” which must be composed of potatoes, corn or flour tortilla and, in terms of flavor, are fairly well rated, but lack something that keeps them from approaching culinary genius. At the summit of the chip period, and existing within “Cheps,” are “Cheops”: the Hope Diamond of chips, truly exquisite in flavor, and made from either potato or flour tortilla.
Under the “Chips” umbrella, but exclusive from “Cheops” and “Cheps,” exist two other varieties of the snack. The first is “Chimps,” which are made from a fruit (e.g. banana) or a vegetable other than potato (e.g. cassava) and would probably be consumed by your average chimpanzee. The second is “Chumps,” which include, but are not limited to any of the following:
1) a chip made from vegetable or potato powder (e.g. Veggie Crisps, Pringles);
2) a Pita, Bagel or other “bread” chip;
3) a chip posing as a chip, but is really more of a cracker in texture;
4) a “crisp” or a “puff”;
5) shredded lettuce and mayonnaise mixed together;
6) Styrofoam peanuts.
A chip should also not be constructed from animal parts, nor should it be fried in animal oil. And from henceforth, all foreign products must be stamped with the correct seal to indicate MSG levels above and beyond that which might induce stroke.
The chip hierarchy is established with nesting categories: “Chips” are the standard bearers, encompassing all crunchy, relatively thin, somewhat curved and cooked (baked, puffed, kettle-cooked or fried) edible morsels. Within the “Chips” mother class, are “Cheps,” which must be composed of potatoes, corn or flour tortilla and, in terms of flavor, are fairly well rated, but lack something that keeps them from approaching culinary genius. At the summit of the chip period, and existing within “Cheps,” are “Cheops”: the Hope Diamond of chips, truly exquisite in flavor, and made from either potato or flour tortilla.
Under the “Chips” umbrella, but exclusive from “Cheops” and “Cheps,” exist two other varieties of the snack. The first is “Chimps,” which are made from a fruit (e.g. banana) or a vegetable other than potato (e.g. cassava) and would probably be consumed by your average chimpanzee. The second is “Chumps,” which include, but are not limited to any of the following:
1) a chip made from vegetable or potato powder (e.g. Veggie Crisps, Pringles);
2) a Pita, Bagel or other “bread” chip;
3) a chip posing as a chip, but is really more of a cracker in texture;
4) a “crisp” or a “puff”;
5) shredded lettuce and mayonnaise mixed together;
6) Styrofoam peanuts.
A chip should also not be constructed from animal parts, nor should it be fried in animal oil. And from henceforth, all foreign products must be stamped with the correct seal to indicate MSG levels above and beyond that which might induce stroke.
Subscribe to:
Posts (Atom)