Skip to main content

Chip Tutorial via Texts

By
Okay, so this might not seem very adventurous to some, but for me, this is a stretch. A real stretch. And, to be honest, I still can't bring myself to carry either of these bags up to the cash register at the grocery store. So, I did the chicken-thing and asked a friend to bring a bag. She agreed. Phew.

I just learned...that these are not the same. Silly, I know.

 

















*photos from fritolays.com

Here's how I got schooled, via text message, about Ruffles and their r-r-r-ridges.

When Pia asked what she could bring to the birthday lunch, I texted, "Can you bring a big bag of Lay's chips with ridges?" I can still hear her laughter echoing in my ears; it penetrated the floor from her apartment to my office. Yes, it was that loud.

When she finally composed herself, she texted back, "That would be Ruffles with ridges. Lay's don't have ridges. LOL."

I wrote back, "What-ever. Fine. Just bring a bag. I can picture you laughing at me."

"No, 'with you'...no not really. Yes, 'at' you'," she admitted. "You crack me up. And, yes, I will bring it."

Great. Thanks.

Check back for the dip I'll be serving with these chips. The bag on the right, not the left. ;)
Labels:

Comments

  1. thewoodenspoongirlJanuary 14, 2012 at 5:11 PM

    As a kid, I always got 'Fritos' and 'Cheetos' mixed up, so you have my sympathy :D

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more

Aloo Tiki {Pakistan}

By
To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P
9 comments
Read more

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an
183 comments
Read more