Zapps Voodoo are the best. There's a sandwich shop in Detroit that sells the tiny bags with a sandwich . I've never seen them in a retail shop up here.

I hate Zapp's. And every other thick, very crisp chip. I never would have thought they could have become so popular.

GTFO

Tom,

You don't want your chips crisp? Never had you pegged as a masochist.

Have been riffing on a basic green curry over rice ~2x a week because its so ****ing good. Super easy dinner and lunch leftovers. Green curry w/ chicken, eggplant, roasted mushrooms & crispy shallots:

Wow that seems like the perfect flavor for me.

Nit,

https://www.eater.com/2016/8/16/1249...to-chips-trend

Zapp’s Cajun dill are great.

Very thin and crisp is fine. Thick and crisp? Not for me.

Ah ok phew, I was a little concerned you liked your chips stale or soggy lol. I would have had to put you on ignore

Need to work on my chip game. Pickled and spicy seems great and totally in my wheelhouse. That being said still have this crazy craving for those sour cream and cheddar ruffled pop chips,

This came up in my YouTube feed today



I don't even baste. I just let the edges get crispy and eat the middle runny. And I use half as much oil... though probably about same amount ends up on the egg.

PS: good god Kenji's carbon steel pan is amazing.

Grizy,

We love that style crispy fried eggs itt!

With at least one exception... I’m not a fan. No crispiness desired.

Finally made El D's sweet potato rec. Didn't have time for the labneh or green onion, but did sour cream for mine. With some lemon thyme chicken breasts:





Really good. Adding that one to the rotation.

27,

I just love that sweet potato preparation, and often eat it without any kind of topping.

The sweet potato looks great.

If you have a nutritionist or are on a special diet, check this out https://nypost.com/2018/03/06/your-f...aking-you-fat/

Just discovered pretzel crisps and they're pretty good http://pretzelcrisps.com

Me too. It's so good. My gf has been making a sweet potato chili lately though that's pretty damned good also. I think she saw them make it on The Chew.

Those sweet potatoes are greatness. How do they compare to just baking them normally? I've never baked a sweet potato until the slow baked method came up here.

After 2+ hours in 250 oven they become like a molten sweet potato bomb inside the skin. Very, very soft.

27:
That's the delicious part he knows.

mark: regular baking, they come out less soft and less sweet.

mark, knives: ok, time to make some chili tonight!

Anyone interested in that sweet potato post (like I was):

Definitely going to try.

I tried polenta pizza yesterday which was much better then I expected.

Just make polenta like you normally would (boil 4 cups of water, mix in 1 cup of polenta and salt, keep on mixing, let cook for about 20ish minutes on low heat while mixing once in a while, just read the package obv). Then I dumped it on this tray and evened it out, let rest for a few minutes untill the polenta kinda firms up. Then put it on 450 ish for 15 mins.


Add stuff, I picked slices of parma, some french saucisson sec (dry sausage), the small tomatoes, mozzarella and topped it with a bit of parm.


Bake for another 15 mins.


Put in face. Its not a real pizza but it was good enough for me. If you need to eat glutenfree and react fine to corn its also a good substitute obv.

I cook polenta a lot longer than 20 minutes, usually close to an hour. Also, if you put the cornmeal in the water when it's still cold it doesn't clump up nearly as much and you don't need to constantly whisk like a crazy person.

Looks nice for polenta pizza. A little browning on the edges too. Was the bottom crispy and do the slices hold up well in one hand?

Fridge cleaning day. Doesn't look like much but the flavors somehow came out perfect after free handing a bunch of stuff. I guess it's an improvised chili?

half a small can of Tostitos salsa, about a pound of 90% lean ground beef browned in nonstick pan with no oil, half a can of beef broth, a hand crushed dried bay leaf, some dried sichuan peppers, onions, green peppers, chill pepper powder, sichuan chili oil, black pepper.

I ended up using some ketchup because I thought it needed some tomato taste. After the beef broth reduced down it didn't even need salt.

Even the rice is microwaved leftover from Indian takeout last week.

My packaging says around 30 minutes but I just kept tasting it and felt like it was good at this point. I think I whisked moderately for the 1 minute I was putting the polenta in the boiling water and then used a fork to clear the sides of the pan and do 1 whisk every 8 minutes or so. I will try your cold water + cook for an hour technique next time.

Definitely not . The sides were crispy, the bottom was dry, not soggy but not crispy either, more gelatin like even though that probably sounds disgusting but seems fairly normal in the polenta context.

It might become crispy if I had taken it out of the tray maybe? I don't think it could become a real pizza at some point but might be worth to try some stuff out next time. The last alternative pizza I tried was cauliflower and this was way better imo.