Today
Had a very nice lunch at the City Arms in Wells with the girls, nephew and friend. Having kidded the waitress about the origins of the steel bolts in the dining tables we then updated her on the new Walkers Crisp flavours.
Becky had come fresh from organising the PR event at which these were revealed and arrived with a bin-liner full of packets of the new-flavoured crisps. Apparently, in credit-starved Britain we are all desperate for new crisp sensations. Salt 'n' vinegar, BBQ'd beef and prawn cocktail flavours are just not enough for our sated senses.
No, we need Builder's Breakfast flavour (with or without black pudding, we wanted to know) or Onion Bhaji flavour (fully endorsed by the Indian Restaurant confederation).
While I'm sceptical about the value of Chili 'n' Chocolate, Cajun Squirrel does at least have the merit of originality.
In My day
I've talked before in this blog about whether we have too much in the way of choice and crisps are a case in point. When I was a child I simply remember Smith's Crisps. The
y came in a white bag with a very nice diamond-shaped design on the front in red and blue.
There were two flavours of crisp; all contained in the one bag. The crisps were plain, unsalted and had the skins still on. Inside the bag was another smaller bag. Well, actually, it was a little screw of blue paper. This contained salt and you could (if you wanted) untwist it and shake exactly as much salt as you wanted over your crisps. I'm told by those in the know, that, no matter how careful you were, it was impossible to get the salt evenly distributed; there always being a residue of oversalted crisps at the bottom.
I preferred mine au naturel and never undid those little screws of paper.
I remember making crisp sandwiches, a nutritious snack of white bread, butter and crisps. Delicious!
Only later was this purity polluted by other brands of crisps and such taste travesties as ready salted (extra salted in pubs so you would drink more beer) cheese and onion, crinkle cut crisps and, the final horror, low-fat crisps. Well, the whole point of a crisp is its golden fried quality and low-fat crisps taste like cardboard.
Anyway, Becky has promised us a blind crisp tasting this evening. Crispy duck and Hoi-sin sauce, anyone?
Had a very nice lunch at the City Arms in Wells with the girls, nephew and friend. Having kidded the waitress about the origins of the steel bolts in the dining tables we then updated her on the new Walkers Crisp flavours.
Becky had come fresh from organising the PR event at which these were revealed and arrived with a bin-liner full of packets of the new-flavoured crisps. Apparently, in credit-starved Britain we are all desperate for new crisp sensations. Salt 'n' vinegar, BBQ'd beef and prawn cocktail flavours are just not enough for our sated senses.
No, we need Builder's Breakfast flavour (with or without black pudding, we wanted to know) or Onion Bhaji flavour (fully endorsed by the Indian Restaurant confederation).
While I'm sceptical about the value of Chili 'n' Chocolate, Cajun Squirrel does at least have the merit of originality.
In My day
I've talked before in this blog about whether we have too much in the way of choice and crisps are a case in point. When I was a child I simply remember Smith's Crisps. The
y came in a white bag with a very nice diamond-shaped design on the front in red and blue.There were two flavours of crisp; all contained in the one bag. The crisps were plain, unsalted and had the skins still on. Inside the bag was another smaller bag. Well, actually, it was a little screw of blue paper. This contained salt and you could (if you wanted) untwist it and shake exactly as much salt as you wanted over your crisps. I'm told by those in the know, that, no matter how careful you were, it was impossible to get the salt evenly distributed; there always being a residue of oversalted crisps at the bottom.
I preferred mine au naturel and never undid those little screws of paper.
I remember making crisp sandwiches, a nutritious snack of white bread, butter and crisps. Delicious!
Only later was this purity polluted by other brands of crisps and such taste travesties as ready salted (extra salted in pubs so you would drink more beer) cheese and onion, crinkle cut crisps and, the final horror, low-fat crisps. Well, the whole point of a crisp is its golden fried quality and low-fat crisps taste like cardboard.
Anyway, Becky has promised us a blind crisp tasting this evening. Crispy duck and Hoi-sin sauce, anyone?
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