We're focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.
Background Information:
I know it's just a glorified advert, but it's an interesting read. Chinese Lay's flavours sound fascinating!
Most chinese markets here in the US carry them, I really like the spicy hotpot and the roasted lamb skewer flavors.
I also love going to the Asian markets for chips, much more interesting flavors than the American stores with bbq, cheese, sour cream, or cheese with sour cream
Oh cool, do you get any of the fizzy/numbing/sweet flavours from the article? Also the rose one sounded hella interesting and I'd like to try beer flavour too- have you tried those?
(I don't live in the US.)
If you'd like to experience the numbing flavor and have a good Chinese restaurant nearby, I'd recommend ordering a dish called "mapo tofu". It's a numbing kind of spice that is quite different from traditional flavors of spiciness.
I cook with szechuan peppercorns a fair bit already, it's a really fun flavour.
(Also really good for stopping panic attacks! The sensation of eating a szechuan peppercorn really brings you back to your body as it's so intense.)
This is the best summary I could come up with:
I’ve sampled Hawaii-style Poké Bowl crisps in Hungary and chocolate-coated potato snacks in Finland; I have turned away from Sweet Mayo Cheese Pringles in South Korea.
Before Doritos launched in India five years ago, she took a “culinary trek” across the northern city of Lucknow, trying different pilaus, meats and breads from street food stalls.
When a flavour is made from scratch, Wood goes to chef Pat Clifford, who spent 14 years in restaurants – including some with two Michelin stars – before moving into “ambient foods” (anything in the supermarket that isn’t chilled).
Its residents earned the nickname Maneblussers in 1687 after they planned to throw buckets of water at the cathedral, believing it was alight – in actual fact, the red glow of the moon was shining through its windows.
“They had the volume, so they could request special flavours because we have a minimum order quantity,” says Gert Peremans, a salty snacks research and development director at Kellanova – formerly Kellogg’s – Pringles’ parent company.
Not all of these flavours are available in every European country – prawn cocktail only really sells in the UK and Ireland, while bacon is found in most places except Belgium, the Netherlands and strongholds of vegetarianism Austria, Denmark and Sweden.
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This summary is written as someone talking while having a stroke.