Quote from: shurt on May 15, 2013, 09:18:25 pmQuote from: habrich on May 15, 2013, 08:04:28 pmQuote from: shurt on May 15, 2013, 03:43:32 pmQuote from: andy_e on May 15, 2013, 02:54:41 pmQuote from: https://en.wikipedia.org/wiki/Potato_chipKettle-style chips (known as hand-cooked in the UK/Europe) are traditionally made by the "batch-style" process, where all chips are fried all at once at a low temperature profile, and continuously raked to prevent them from sticking together. There has been some development recently where kettle-style chips are able to be produced by a "continuous-style" process (like a long conveyor belt), creating the same old-fashioned texture and flavor of a real kettle-cooked chip.I'll confess I did read this after posting on WP so there you go. It's still a load of crap dreamed up by some marketing people somewhere in some funky office somewhere like hoxton, probably on a space hopper.Both the idea that Hoxton is an attractive part of London and the "hand-cooked" crisp are masterpieces of marketing. However I believe the latter predates the former.I don't think Hoxton is attractive, just its got a bad rep for marketing, media type bullshit Yeah, I understood that. What I meant is that funky offices only started appearing in Hoxton in the early 00s, whilst I am pretty sure things like kettle crisps were well established by then. I am claiming some local knowledge here as I lived in the Shoreditch/ Columbia Road area in the early 90s then watched with incredulity as first that area became trendy (kind of merited ...) and then eventually nearby unmitigated shitholes like Hoxton and Dalston.
Quote from: habrich on May 15, 2013, 08:04:28 pmQuote from: shurt on May 15, 2013, 03:43:32 pmQuote from: andy_e on May 15, 2013, 02:54:41 pmQuote from: https://en.wikipedia.org/wiki/Potato_chipKettle-style chips (known as hand-cooked in the UK/Europe) are traditionally made by the "batch-style" process, where all chips are fried all at once at a low temperature profile, and continuously raked to prevent them from sticking together. There has been some development recently where kettle-style chips are able to be produced by a "continuous-style" process (like a long conveyor belt), creating the same old-fashioned texture and flavor of a real kettle-cooked chip.I'll confess I did read this after posting on WP so there you go. It's still a load of crap dreamed up by some marketing people somewhere in some funky office somewhere like hoxton, probably on a space hopper.Both the idea that Hoxton is an attractive part of London and the "hand-cooked" crisp are masterpieces of marketing. However I believe the latter predates the former.I don't think Hoxton is attractive, just its got a bad rep for marketing, media type bullshit
Quote from: shurt on May 15, 2013, 03:43:32 pmQuote from: andy_e on May 15, 2013, 02:54:41 pmQuote from: https://en.wikipedia.org/wiki/Potato_chipKettle-style chips (known as hand-cooked in the UK/Europe) are traditionally made by the "batch-style" process, where all chips are fried all at once at a low temperature profile, and continuously raked to prevent them from sticking together. There has been some development recently where kettle-style chips are able to be produced by a "continuous-style" process (like a long conveyor belt), creating the same old-fashioned texture and flavor of a real kettle-cooked chip.I'll confess I did read this after posting on WP so there you go. It's still a load of crap dreamed up by some marketing people somewhere in some funky office somewhere like hoxton, probably on a space hopper.Both the idea that Hoxton is an attractive part of London and the "hand-cooked" crisp are masterpieces of marketing. However I believe the latter predates the former.
Quote from: andy_e on May 15, 2013, 02:54:41 pmQuote from: https://en.wikipedia.org/wiki/Potato_chipKettle-style chips (known as hand-cooked in the UK/Europe) are traditionally made by the "batch-style" process, where all chips are fried all at once at a low temperature profile, and continuously raked to prevent them from sticking together. There has been some development recently where kettle-style chips are able to be produced by a "continuous-style" process (like a long conveyor belt), creating the same old-fashioned texture and flavor of a real kettle-cooked chip.I'll confess I did read this after posting on WP so there you go. It's still a load of crap dreamed up by some marketing people somewhere in some funky office somewhere like hoxton, probably on a space hopper.
Quote from: https://en.wikipedia.org/wiki/Potato_chipKettle-style chips (known as hand-cooked in the UK/Europe) are traditionally made by the "batch-style" process, where all chips are fried all at once at a low temperature profile, and continuously raked to prevent them from sticking together. There has been some development recently where kettle-style chips are able to be produced by a "continuous-style" process (like a long conveyor belt), creating the same old-fashioned texture and flavor of a real kettle-cooked chip.
Kettle-style chips (known as hand-cooked in the UK/Europe) are traditionally made by the "batch-style" process, where all chips are fried all at once at a low temperature profile, and continuously raked to prevent them from sticking together. There has been some development recently where kettle-style chips are able to be produced by a "continuous-style" process (like a long conveyor belt), creating the same old-fashioned texture and flavor of a real kettle-cooked chip.
Isn't that the point? That it's a bit grungy and scummy, therefore "cool"?
However. Aldi chilli peanuts beat them all.
No doubt some dippo will be along soon to contend this but basically, you're wrong
Having been baffled by the fact that crisps would be higher in fat than pork scratchings pork crunch. I had a google. Now I see. Pork Crunch ≠ Pork Scratchings.
These are actually carb-free and the main ingredient is pork rinds. Protein, fat, flavourings. They actually add vegetable protein. Weird.
I'll just say the last word on this bollocks. These so called hand cooked things are too thick and greasy1. Kettle Chips RIDGED -all flavours2. Co-op Salt and Chardonnay Vinegar (which are Tyrells but shit all over his own ok ish stuff)3. Any kind of salt and vinegar chipstick4. Any kind of potato twirl5. Cheap 'onion rings' preferably when bought in conjunction with 4 or 5 for 90p (big bags).However. Aldi chilli peanuts beat them all. No doubt some dippo will be along soon to contend this but basically, you're wrong
Quote from: underground on May 17, 2013, 01:14:26 amHowever. Aldi chilli peanuts beat them all. I shall investigate at lunch-time.
snacks of my life:Planter's Dry Roasted Peanuts - especially the freak packs with inordinate amounts of super-strong flavouring "dust" at the bottom. Lick your fingers, dip and suck.... the intensity of flavour almost induced hallucinations. Hoping for those packs was the pub-goers psychedelic lottery.Fish'n'Chip snacks - savoury biscuits that came in a pack that aped newspaper wrapped fish and chips. Memories of playing pool in Selby Working Men's club... Dad have you got anymore 10ps?Mini-cheddars - indelible associations with being woken up by Mum and Dad returning from the pub. I would fall back asleep with the smell of a late night fried egg sandwich wafting up the stairs. On waking, a pack of mini-cheddars would be waiting on my bedside table.Honorable mentions: Salt'n'Shake crisps - much admired during school dinners despite being utterly pointless and never salty enough (did anyone ever elect not to use the sachet?); Seabrook Smokey Bacon - more intensely artificial than an animatronic Tom Cruise.
But seabrooke ready salted are the daddy - and one taste can take me back to sitting outside in a beer garden as a kid in the 70s drinking shandy bought by my dad.