What is your favorite brand of potato chip?

[Venardhi]

Kettle Brand Kettle Chips are fucking AWESOME.

Kettle Chips. The perfect side dish etc. etc. etc.

Kettle Chips {cracked black pepper}

This is correct.

Fixed that.

FALSE PROPHET! KILL THE HERETIC!

 

[Pondwater]

I forgot Cape Cod chips.

 

[Bisz]

Hostess.

 

[Captain Ice]

Kettle Brand Sea Salt and Vinegar or Original. I love the slightly thicker chips.

But, my downfall is tortilla chips. Some days I seem to think the serving size is the bag.

 

[auntiehill]

^Well, "chips & salsa" should be a food group unto itself.

 

[Captain Ice]

^This is true. I have been known to eat salsa on just about everything (including plain white rice)

 

[SmoothieX]

Wise.

 

[cooleddie74]

1. Utz sour cream and cheddar.
2. Utz honey BBQ.
3. Plain Utz.

 

[Leith Jones]

Laura Scudder (a California brand)
Granny Goose

I've been able to get Utz and Herr's at Big Lots in Nevada on occasion. ymmv

 

[Gary Mitchell]

1. Utz sour cream and cheddar.
2. Utz honey BBQ.
3. Plain Utz.

Utz is the sound I make after I eat a bag of chips.

 

[propita]

^Well, "chips & salsa" should be a food group unto itself.

I prefer pico de gallo, where it’s small chunks and not so liquid-y.

I make it myself--took NINE YEARS to get it the way Hubby likes it. But everyone in the college Spanish class I had absolutely loved it at show-and-tell. Classmates asked how a gringa could make it so well, and the teacher (from Chilé) took the leftovers home to show his wife “how to make it right.” I’m sure that went over well.

 

[Gary Mitchell]

^You can't tell us all about it and then leave out the recipe ... or is it a secret?

 

[Warped9]

First choice: Ruffles Regular.
Second choice (but haven't seen them for years): Pringles with ridges.
Third choice: Pringles Original.
Fourth choice: Humpty Dumpty BBQ Corn Chips.

It really depends on my mood, but Ruffles definitely rule.

 

[cooleddie74]

They're more along the lines of crisps than chips, but I also love Pringles. Pringles are made from mashed and formed potatoes instead of sliced sections from whole potatoes, but they're close enough that I'd include them in this thread.

 

[propita]

^Well, "chips & salsa" should be a food group unto itself.

I prefer pico de gallo, where it’s small chunks and not so liquid-y.

I make it myself--took NINE YEARS to get it the way Hubby likes it. But everyone in the college Spanish class I had absolutely loved it at show-and-tell. Classmates asked how a gringa could make it so well, and the teacher (from Chilé) took the leftovers home to show his wife “how to make it right.” I’m sure that went over well.

^You can't tell us all about it and then leave out the recipe ... or is it a secret?

Well, the quantity is really set. It all depends on how much you need...and everything else is based off that.

Tomatoes
Pick good tomatoes, firm and red, in the quantity you need. Slice them, remove the seeds/liquid, and then 1/4" dice. You can strain this if you want. Don't worry about loss of liquid, you're not squeezing this dry--and you get liquid later on.

Green Onions
Wash them good. If they're wide, slice them lengthwise before cutting them crosswise--both the green and white portions. Amount? How much you like based on the amount of tomato.

Purple Onions
A finer dice, about 1/8"--and again a ratio of how much onion you like. My husband doesn't like to bite into a big chunk of onion, nor have an overpowering onion flavor.

Jalapeño
Fresh is too strong for us; canned tastes tinny. I prefer jalapeño slices from a jar. Take as much as you prefer, then mince them, crush them, into a fine paste. Again, my husband is picky--he wants the flavor but not biting into a chunk of jalapeño. Add as much as you like.

ADDED:

Cilantro
Wash and dry a hank of cilantro. As usual with this recipe, you use as much as you like for flavor and amount. My husband doesn’t like to feel like he’s grazing on grass, so I chop mine fine enough to not have big pieces, but not so fine that they disappear. They’re pretty lightweight, so make sure the pieces are big enough to actually taste. I include both the leaves and stems, but I usually chop the stems a bit extra--at the same time, the light crunch the stems add is nice, so not too fine.


Combine all ingredients, adjusting the ratios to your preference. If its a bit dry, add some of the vinegar from the jalapeño jar. It's already flavored and will add some kick. Squirt in some lemon or lime juice--either fresh of in one of those little plastic bottles. Let this all macerate in the fridge for a couple of hours, if possible.




ETA: Crap! I knew I forgot something! CILANTRO!!! I put it in, above.

I know this whole thing sounds a bit haphazard, but everything depends on 1) how much you’re going to want to have, since it stays fresh only a couple of days; and 2) how much of each ingredient you like. My husband likes tomato, doesn’t like to “graze” on greens (green onions and cilantro), doesn’t like to bite into a chunk of onion or jalapeño (he was born in Mexico but doesn’t like spicy/hot food), and wants all the flavors to mix well with tomato predominating. I said he was picky. That’s why it took nine years.

Thanks, cooleddie

 

[TEACAKE'S PLEATHER DOME]

Where is the coriander??