• FreshLight@sh.itjust.worksEnglish
    2·
    1 day ago

    Every fibre of my body repulses this flavour but I LOVE pure salt chips.

    In Spain I was betrayed when I wanted “normal” salted ones and was confronted with the most disgusting taste a chip can possibly hold.

    Never again…

  • Opisek@lemmy.worldEnglish
    6·
    2 days ago

    I had it once.

    It’s disgusting. But I have to say… It grows on you.

    I ate the whole bag including the crumbs.

  • Atrichum@lemmy.worldEnglish
    101·
    2 days ago

    I started to angrily disagree but on reflection it’s true, at least in my case.

  • Flying Squid@lemmy.worldEnglish
    7·
    2 days ago

    Some of the UK potato chip crisp flavors I’m learning about are really freakin’ weird to someone who comes from the land that invented them.

    Prawn cocktail? Beef? Pickled onion?

    And then there’s this…

      • Flying Squid@lemmy.worldEnglish
        2·
        1 day ago

        For all I know, it is the greatest potato chip flavor in the world. America’s range of flavors is surprisingly limited.

      • Flying Squid@lemmy.worldEnglish
        1·
        1 day ago

        I mentioned prawn cocktail, but this is also weird for sure. I don’t understand this one at all considering scampi is supposed to have a kind of subtle flavor to it, or at least in my experience, whereas potato chips are generally the opposite.

    • Phuntis@sopuli.xyzEnglish
      2·
      2 days ago

      crisps probably don’t come from the US on the crisps wikipedia page in the history section it says

      The earliest known recipe for something similar to today’s potato chips is in the English cook William Kitchiner’s book The Cook’s Oracle published in 1817, which was a bestseller in the United Kingdom and the United States. The 1822 edition’s recipe for “Potatoes fried in Slices or Shavings” reads “peel large potatoes… cut them in shavings round and round, as you would peel a lemon; dry them well in a clean cloth, and fry them in lard or dripping”.

      …

      Early recipes for potato chips in the US are found in Mary Randolph’s Virginia House-Wife (1824) and in N.K.M. Lee’s Cook’s Own Book (1832), both of which explicitly cite Kitchiner.

      A legend associates the creation of potato chips with Saratoga Springs, New York, decades later than the first recorded recipe.

      I skipped a bit with another early recorded version that was also from a british book but that’s it

      I checked the book and it doesn’t claim to have invented it it just presents it with all the other recipes but that could just be the style of cookbooks at the time I dunno I’m not a historian but eh proof enough that there’s no evidence of them being american atleast and some evidence they’re maybe british

  • Harvey656@lemmy.worldEnglish
    39·
    3 days ago

    My home state has salt and vinegar chips that are so acidic that eating more than a handful will burn the inside of your mouth and the skin on the edge of your lips will fall off.

    So anyway those are my favorite flavor ever and I eat so many every time I have the chance to eat them that I can’t taste for a week.

    Edit: I hate autocorrect. Always have.

    • absGeekNZ@lemmy.nzEnglish
      11·
      2 days ago

      Here in NZ we have the regular salt and vinegar chips, but also the more intense vinegar and salt chips.

      I like the stronger ones, but too many makes my mouth feel like it is about to fall out.

    • TheOakTree@lemm.eeEnglish
      7·
      3 days ago

      I suppose the fix is to find a basic drink to neutralize the acid before it burns your mouth?

      I can’t think of any basic drinks…

      EDIT: Apparently, milk, tea, and certain juices are basic/alkaline.