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New Potato Chip Flavor!

Discussion in 'The Lounge' started by dontoe, Sep 20, 2006.

  1. dontoe

    dontoe 3/4 ton status GMOTM Winner

    May 7, 2004
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    Hickory, N.C.
    A pint in a packet

    [​IMG]Landlord Nick Church with a pint and the new crisps at the Fat cat in Norwich SIMON PARKIN
    16 September 2006 09:16

    It's a marriage made in pub heaven - beer-flavoured crisps. Simon Parkin discovers how experts at Norwich-based Kettle Chips have spent months developing ways to make every bar room snacker's dream come true.

    It's a pub pondering that has crossed the mind of many a slightly worse for wear drinker - why can't they make beer-flavoured crisps, thereby creating the ultimate bar snack?

    Well now, thanks to hours of slaving over the hot fryers at their factory in Bowthorpe, experts at Kettle Chips have created the pub grub holy grail.

    The result is Mature Cheddar and Adnams Broadside Beer Kettle Chips, the latest in the ever-more exotic flavourings that the humble potato snack now comes in. Where once crisp munchers had the colour-coded choice of the three basics - red for ready salted, green for salt and vinegar or blue for cheese and onion - now you get oven-roasted chicken and balsamic vinaigrette, mango chilli and chargrilled steak and peppercorn.

    In short, the crisp has gone upmarket. The major snack companies have cottoned on to the world of gourmet crisps, and now offer a dazzling array of flavours. It's all a far cry from the 2p bag of salt 'n' shake.

    The puzzle of beer flavouring has racked the best crisp producers' brains for many year. Chris Barnard, the Kettle chef who developed beer crisps, said: “I suppose the idea has been around for ages because crisps and beer obviously go together. It has always been a matter of how can it be done? The challenge is how to get beer into a powder that can be added to the chips, but to do that without losing the flavour. Luckily, we have some very clever people who were able to come up with a process.”

    Mr Barnard was helped by the close links between Kettle and Adnams.

    “Having the opportunity to work with Adnams was a great benefit,” he said. “Broadside is the perfect beer for it because it is full bodied and strong tasting. I had no shortage of people willing to help out with the tasting on this one!”

    The latest Kettle masterpiece is in essence an updating of Britain's most popular crisp - cheese and onion. The flavour was introduced in 1962 by Golden Wonder and it remains the top seller.

    Potato chips were an American invention, cooked up in 1853 by George Crum, a native American Indian chief employed at the Moon Lake Lodge restaurant in Saratoga Springs, New York. The eureka moment apparently came when Cornelius Vanderbilt, the railway magnate, ordered fried potatoes, but sent back his order three times, unhappy that the potatoes were cut too thickly. In a fit of pique, Crum eventually sliced the potatoes into wafer-like strips, deep-fried and salted them, and sent them back out, much to Vanderbilt's delight.

    The first British crisps were produced by Carter's, in 1913. However, it was the Smith's Potato Crisps Company Ltd, formed in 1920 by Frank Smith of Cricklewood, that became the first company to produce them for a mass market using factory production methods.

    Smith's wife peeled, sliced and fried, while he packed them into greaseproof bags and sold them across London from his cart. He included a pinch of salt in a small twist of blue paper.

    Though Smith's company went into liquidation in the 1930s, the hard times of the depression and war years are what inspired Britain's love affair for crisps. The potato remained unrationed, and so crisp production could continue.

    Indeed, it was during this period that one Mr Walker of Leicester abandoned pork butchery in favour of more lucrative crisp manufacturing.

    Today we crunch through around 300,000 tonnes of crisps each year. Mr Walker's company - now owed by the multi-national food behemoth PepsiCo, and with Gary Lineker as its public face - alone manufactures 10 million packets of crisps in the UK every day.

    But others have not been so lucky. Golden Wonder went into administration in January after making big losses and blaming strong competition, particularly from Walkers.

    Part of the problem was Golden Wonder's potato snacks, including Nik Naks and Ringos, had fallen from public favour. They dated back to a period when crisp makers' big gimmick was to experiment with shape - creating twists, hoops, squares and monster-shapes.

    Then manufacturers played with new flavours such as prawn cocktail and smoky bacon.

    But sometime in the 1990s the cannier firms picked up on the affluent middle classes' obsession with fancy foods and developed the gourmet crisp. Walkers, for example, introduced Sensations, targeted at 18 to 24-year-olds, with flavours such as Thai Sweet Chilli and Caramelised Onion and Sweet Balsamic Vinegar.

    “Hasn't it changed dramatically from the old days of ready salted, cheese and onion and beef,” said Mr Barnard.

    “I don't think there is any end to the range of potential flavours. The biggest challenge is to meet people's expectations in terms of adventurous flavours and at the same time their demands for healthier and natural ingredients, and that's been a big part of our success.”
  2. fabjunkie

    fabjunkie 1/2 ton status

    Aug 23, 2005
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    Dallas Outskirts
    Cliff's anyone?
  3. BoondocK5

    BoondocK5 1 ton status Author

    May 13, 2006
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    Salt Lake City, Utah
    MMMM... chippies!
  4. darkshadow

    darkshadow 1 ton status

    Dec 6, 2003
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    they now have beer flavored chip, the reast is a breaf history of chips and the fact a lot are eaten now.

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