Filed under: flavours, food trends, potato chips | Tags: collect, eat, try
Before
[/caption]
At least that’s what Wikipedia calls them. Don’t know why it never caught on, do you? Sounds more like an ablution than a food. Anyway, I had cause to think about the myriad of potato cutting flavours a couple of weeks ago, which led me to try and determine just how many were out there. Now I’m not talking about ‘cuttings’ made from different vegetables, I’m talking about the flavours grafted on to the humble spud.
Here’s a smattering from a single company in the UK: ready salted, salt & vinegar, cheese & onion, prawn cocktail, worcester sauce, roast chicken, steak & onion, smoky bacon, lamb & mint, ham & mustard, barbecue, BBQ rib, tomato ketchup, sausage & ketchup, pickled onion, Branston Pickle, Marmite and more exotic seasonings such as Thai sweet chilli, roast pork & creamy mustard sauce, lime and thai spices, lamb with Moroccan spices, sea salt and cracked black pepper (that’s whacky!), turkey & bacon, caramelized onion & sweet balsamic vinegar, stilton & cranberry and mango chilli. Mexican Limes with a hint of Chilli, Salsa with Mesquite, Buffalo Mozzarella Tomato and Basil, Mature Cheddar with Adnams Broadside Beer, Soulmate Cheeses and Onion. Japan has nori & salt, consommé, wasabi, soy sauce & butter, takoyaki, kimchi, garlic, chili, scallop with butter, ume, mayonnaise, yakitori and ramen. In New Zealand they like Chucken (just checking you’re still reading). There’s dill pickle in Canada, Provolone Cheese in Argentina. I think Japan scoops it though with these: Caesar Salad, Caramel Butter, Cheese Curry, Consommé, Mapodoufu (Tofu in a Spicy Pork Sauce) and Tandoori.
I can feel a new hobby coming on.
