We've recent explored Persian Tacos, so Irish Nachos seems like a logical next step. Greg, an Eater from Michigan, loads toppings atop a base of tortilla chips and jalapeno-flavored kettle-cooked potato chips. He says the potato chips worked so well that he may totally drop the tortilla chips next time he makes what he calls Irish Nachos. Greg's note gets
We offer some rather amazing ways to consume Girl Scout Cookies, by combining them with things like ham, potato chips, and much more. All the while we take inspiration from the Girl Scout credo: Courage, Confidence and Character.
A good-hearted British friend visited recently, bringing the bounty of edible gifts you see here. Sporkful fans who have listened back to the beginning will know her as the Crisp Fairy, lionized in Episode 3 on potato chips for giving me an array of awesome British snacks in the earliest hours of New Year's Day 2010
We honor Labor Day cookouts by looking back at highlights from our Burger Toppings, Buns, and Potato Chips episodes. Plus, a major announcement...
After you've consumed Ep3 on potato chips, the wise @ballark recommends the exhaustive field research HowfreshEats is doing on the subject. It's a study in 8 parts (so far), including lovingly composed portraits of each chip. The chips vary in quality, but the finest arch with the grace of trained yogis. At its best, the series captures each crunchy ridge
Can a potato chip be too crunchy? And are British flavors like roast beef & horseradish a miracle or an abomination?
