the call of the wild

[adminpoll]96[/adminpoll]

Figured I'd change the poll before I vanished (maybe) for a while.

This poll reflects a conversation about supermarket instincts a .. um.... colleague... and I were having a few days ago. He used to work as a Frito Lay guy who stocked chips in supermarkets before his current position in antivirus research for Symantec.

He claimed -- and I agree -- that Cheddar and Sour Cream Ruffles are coated with the world's most superior flavored salt and cheese powder. We sat there and tried to think of something to top it, figuratively speaking, but we could not. This man has tasted a lot of chips. You cannot argue with that kind of experience.

Personally, I lean towards the ranch flavors in hopes of gettng that one fortunate chip, the manufacturing error that results from an unholy alliance of a massive glob of ranch seasoning on an oversized chip. Something tells me that the 200mg of sodium indicated on the back of the package did not account for the imperfections in the modern potato chip production line.
noisywalrus
Plastic Future
Feb 04 at 3:14 AM
mmmmhhhhhh I don't eat potato chips normaly but if I see salt and vinagar chips I'm all over those. Then I eat them all.
Foechadan
Nearachd Nathair Sgiathach
Feb 04 at 2:04 PM
Of the two times I've visited the States, if I see any of those cheddar and sour cream Ruffles, I'm all over 'em. You're right about the flavour; I haven't tasted any other snack quite like it. And they're also cut very thin which is also good.

But in general, my favourite flavours tend to be either beef or cheese & onion. Now I'm hungry... *goes off to find some crisps*
Nene
Nene's Gallery
Feb 04 at 3:31 PM
CHEESE!!!
Glorious cheese!
Y'all already know how much I love cheese. ~_^
Unfortunately, we only get Ruffles occasionally on island.
Leah
Aernath's Heartthrobs
Feb 04 at 4:26 PM
I went with Barbeque, so few get it just right. Grandma Utz Kettle Fried Barbeque is the best and unfortunately only comes in the big bag so....gimme gimme gimme! :D
birdie
Feb 04 at 8:30 PM
Welcome! Login or Register