Skip to main content

Chip Tutorial via Texts

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. ;)

Comments

  1. 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

Hot Chocolate Agasajo-Style {Spice It Up!}

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...

Ki Ngombo = Okra

In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks!  The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo .  Gumbos can have meat, seafood, just about anything.  In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes.  I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.