Not foodie enough for Cafe Society, Not enough rant for the Pit.
I remember when you could dip corn chips of almost any variety into cement like bean dip, straight from the fridge.
Potato chips that could actually be used to Scoop a huge dollop of thick store bought dip without putting your fingers in to support the chip. Even the not wavy chips were somewhat stronger, thicker.
I have a meat, cheese, and bean dip in one bowl… Simple Salsa in another. The Salsa is filling up with lost souls of so many corn chips, I will probably end up eating it with a spoon. The same spoon I am using to load the same chips with the Thick and hearty meat and bean dip. I know better than to put them in there.
So, anyone else remember wistfully the days a Doritos, or Tostitos triangle could be affixed to a shaft and used to hunt tasty animals. Did you have the perfect chewing pattern to prevent the sharp point piercing your soft pallet and entering your brain?
Corn chips these days shatter into a million razor sharp saw blades and must be chewed with at least as much care as the Older Better chips of yesteryear.
Well dagnabit! I will return shortly. I dropped my spoon while waving my hands around frantically trying to put out the fire in my mouth.
I remember when you got more than 3 chips in a single size bags. Or when the seasonings didn’t permanently stain anything it touches. Alas, the days of yore!
I grew up on Jay’s potato chips (“can’t stop eating ‘em”). Used to sit on the kitchen floor and eat right out of the bag, annoying my mother.
Because I was busy mainlining them I don’t recall ever using them as a scoop. But somehow I don’t think it would’ve worked out very well. Just picking the chips out of the bag seemed to result in a large number of broken chips…
A long time ago (50+ years) in a galaxy far, far away…
We had potato chips and Fritos. Potato chips tasted much better then but were crappy at dipping. Fritos also tasted much better than any other chips (according to the Frito Bandito) and were much better for dips.
My parents served neither one with dips as they were not classy enough. Dips were for crackers, veggies, and other adult foods. Seriously. And I sure couldn’t afford dips on my allowance.
I honestly don’t remember any of this (born mid-70s, kid of the 80s). I remember losing chips all the time in dip, unless you were using the ridged ones (and even those would crack off if you tried to dig in too deep). I also remember Doritos being positively flaky compared to the tortilla chips you would get at the Mexican restaurants around here (part of why it took me awhile to get used to restaurant tortilla chips–it was their hardness and the cilantro in the salsa that I was not used to at that time.)
Fritos were and still are always fine for dipping.
We should all be grateful we don’t have to be POed as long, seeing as how the bag is only 1/3 full.
We were pretzel people :eek:. But before the time of whipped cream cheese, so it had to sit out for a spell.
I love pretzels. Small crunchy knots, twigs or the huge soft pretzels. Sadly every place that sells hot pretzels now sell those dammed pretzel shaped bread knots instead.
They don’t taste terrible, but they are not a pretzel in anything but shape.
I certainly remember an off brand from FedMart that had ridged potato chips packaged that way. And in a branch-mini-rant I remember when grocery stores sold Bleu cheese dip for chips. None of this pretending that salad dressing is somehow an honest dip for chips! Bah! I want a nice, stiff blue cheese dip for my chips , thank you.
I remember when potato chips were the size of flapjacks and you got a whole bag full. Now you get a few chips that were sliced off of golf ball sized potatoes and a pile of bits and pieces in the corner of a bag inflated with air.
You can still get sturdy potato chips and corn chips. Kettle brand potato chips are thick and stiff. They even make an unsalted version for folks like me with a sodium shock collar. The flavor is hearty enough to not need salt.
In the “organic” aisle, you can find Garden Of Eatin’ blue chips, made from coarsely ground blue corn meal. They’re mighty sturdy, to the degree that you’ll want to eat them carefully.
The flavor is hearty enough to not need salt.