How hard is it to make a goddamn pringle right? Today for the third time in a row I got misflavored pringles. I don’t really like them that much anyway, but sometimes(like superbowl Sunday) you are required to get your processed crap portion of the food pyramid filled, and they are convienient to eat while driving.
Today I get Sour cream and onion. There is no sour cream, and no onion. Not even any salt. Just the plain compressed potato dust wafers. Last time I got Barbecue, and only got a shitty little 1/4 inch stripe of flavor down the middle. The time before that sour cream and onion again , but about 10 times the normal amount of salt, and were totally fucking inedible.
You arn’t making three star Michelin cusine here, assholes. Just press the wafer, and flavor it. It’s a two step fucking process, and somehow your idiot quality control can’t keep track of step two.
Pringles I now cast thee from my mind and diet, I will only buy from companies that take providing my intake of crap food seriously.
Huh. I don’t buy them that often, but I’ve never had the problem you describe. In fact, if anything, they often have the opposite problem: TOO much flavoring. When your fingers turn orange, you know they ain’t skimped on the flavoring. I’ve always been reasonably satisified with them, at any rate. Mmmm…Pizzalicious Pringles™.
And you’re complaining? Heavily oversalted potato chips are the holy grail of junk food! Mmm, salt.
On preview, Q.E.D. is nuts, too. The only reason I ever even bother with chips is in the hope of getting enough salty flavored goodness to mummify a corpse. My insides may be pickled, but at least I satisfy my salt craving!
No, As soon as I can find batteries for my camera I’m going to send a picture of the can lot number and the offending chips along with an FU-mail to Pringles HQ.
OK, I’ll play. Those Pringles guys have a lot of nerve calling those things potato chips in the first place. They don’t look like 'em, and they don’t taste like 'em. It’s as if they removed any last possibility of flavor from a potato, mashed it up, freeze-dried it, rehydrated it, stirred it into a mush, pressed out identical shapes from the result and baked them. They taste almost as much like asbestos as unflavored corn chips, but they’re not as crunchy. I never buy them, but the last time I tasted a sour cream and onion Pringle, it tasted like an asbestos flake that passed by a store where they sell sour cream and onion flavorings once. Fraud!!!
Did they ever? I know a lot of people did and still do (guilty as charged) call them that, but I don’t recall seeing them identified as “potato chips” on the packaging or in advertising.
I think when they first came out they were labled as “potato chips”, but that was a long time ago and I very well could be misremembering. I also kinda remember they changed it because of a legal reason, like maybe the FDA defined or redefined what can be labeled a “potato chip”, or because of being sued by the Potato Chip Counsel, or something.
Could all be simply an urban legend that festered in my head.
I know what this means, but it still parses strangely. How does one start with less than a whole potato? Go back enough steps in the dehydrating, masking or cooking and eventually you’ll have a whole potato.
I used to live in Idaho and remember the vast amounts of land devoted to the Potato Dust industry.
I’d second the pit-worthiness of Pringles, though. I was in the mood for chips and bleu cheese dip the other day. Imagine my surprise when I couldn’t find a single bag of dip chips in the store, but tons of variously flavored Pringles abounding. Now Pringles may taste like pumkin pie, for all I know, but I’ll never find out 'cause I won’t eat the filthy motherf******'s. I hope my experience doesn’t imply the disappearance of real dip chips…
