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Product review: Planter’s Dry Roasted Peanuts Honey BBQ and Roasted Onion & Garlic

Greetings and happy weekend everyone! If you are looking for a snack that has more substance the chips, perhaps more protein without being greasy, look no further than new Planter’s Honey BBQ Dry Roasted Peanuts, and Planter’s Roasted Onion & Garlic Dry Roasted Peanuts. I specifically say chips, because these are flavors most often associated with potato chips.

One of the nice things about these nuts is that the flavors are not super assertive–a good thing if you plan on eating more than a few handfuls. This is also a drawback if, say, you like big and bold flavors.

Chef JimThe Honey BBQ flavor taste like honey roasted peanuts a bit–though not as sweet, and with a background flavor that resembles the barbecue seasoning on, well, barbecue potato chips. For me, the flavor was just too subtle. Of course, my nut of choice in this case would more likely be the spicy ones, a la Planter’s “Heat” nuts.

Chef JimThe Roasted Onion & Garlic peanuts were more flavorful and had a really nice savory flavor profile that was also mellow and subtle enough, but with just the right amount of onion and garlic punch. The thought here is maybe that real roasted onion or garlic is more sweet than harsh. If you have ever had Wise brand Onion/Garlic chips (do they still make those?), that’s what these nuts taste like in reference to snacks I’ve had before. And I did like these more than the BBQ ones.

It’s summer and time for outdoor barbecues and just lounging around outside, and these Planter’s peanuts will definitely be a nice addition to your snack pantry for these occasions.

Does bacon grow on trees? My kid thinks so

Kids say the darnedest things, don’t they?

Well, this past week, my 5 year old son Jonathan attempted to be a trendsetter when the teacher in his 4K class asked each student what they would grow if they had a garden. Most answers were what you’d expect–tomatoes, veggies….and less traditional items like peaches and watermelon. But Jonathan’s answer took the innovation prize–bacon.

Hey, she asked what they would grow, not what type of “produce” they would grow. Besides, to Jonathan, it must seem like Mommy and Daddy pick bacon from the microwave tree for him every morning.

Cheesy Garlic Bread? Really?

Chef JimRemember back in March when we wrote about the Lay’s Potato Chips contest called “Do Us a Flavor?”

Well, last month they announced the winner, Cheesy Garlic Bread, submitted by Karen Weber-Mendham of Wisconsin. I live in Wisconsin, and I love cheese, but this one was my least favorite of the three. I’m not sure who came in second and third, but I liked the Chicken & Waffle the best, followed by the Sriracha. Oh well, I guess in the end most of the country is more likely to opt for a flavor that is classic and a tad more common and old school of an idea. And that’s okay. Or maybe those folks genuinely liked the Cheesy Garlic Bread the best, and that’s okay too.

But the reality that I’d never get to have those Chicken & Waffle chips again kind of bummed me out. Have no fear, the Frito-Lay publicist told me, however. She sent me a bag of the Chicken & Waffles (as well as two more bags of Cheesy Garlic Bread…ha!), and told me the other two flavors might be making an appearance on shelves for a limited time this summer. Lay’s sure has the marketing to this down, because in the end they may satisfy all palates with this contest.

And I’m already thinking about a flavor I could submit next year. How about you? What are your flavor ideas?

Don’t skimp on the salt or the spice

I don’t want you to mistake my message here, and I certainly don’t want my doctor to read what I’m going to write about salt. And my message isn’t necessarily that processed foods need more salt or that you should use as much salt as possible when cooking. I do think you should be generous enough with salt and pepper to bring out the flavor of your food, though. But what I’m talking about here is the salt on commercially made pretzels, and the spice on packaged food in general.

Let’s take the first part of this, shall we? Have you ever noticed that in the last, maybe, 10, 15 or 20 years, that the salt on pretzels has diminished? First of all, I’m old-school in that I like the white pretzel salt, which has a better texture. But in general, I want my pretzel to be absolutely covered in the stuff. I know how bad it probably is for me, but I seek out the saltiest pretzels in the store. I also tend to shy away from over-processed brands (I’m looking at you Rold Gold) and toward the locally made kind or the ones made in Pennsylvania. But seriously. Who wants a pretzel with little to no salt? Yet, if you go to the store right now, you will find bags and bags of under-salted pretzels. I’m not joking–go make this a fun (or not so fun) exercise in futility. But if you seek out the likes of Tom Sturgis or Utz brands, for instance, you will find nicely salted and in some cases, perfectly over-salted treats.

Chef JimSpice. Now, have you ever noticed that when something is labeled “spicy” or even “extra spicy” it’s usually a 3 or 4 on a scale of 1 to 10? I’ve always wanted my foods, even foods like pickled jalapenos, to be spicier. Other foods like snack foods, dips, bloody mary mix, soups, chili, frozen foods….even “spicy” chicken wings….are just never spicy enough for a guy like me that likes it really hot. But alas, I have found a commercially made food that fills the bill and then some–Claussen pickles Hot & Spicy. I like Claussen pickles–they are somewhat close to the deli pickles I grew up eating in New York. But they still have somewhat of a processed thing going on. However, when I saw their Hot & Spicy variety in a local grocery store, I couldn’t not try them. But I was pleasantly surprised at the level of heat. I mean, I’d say 8 out of 10, which is super hot for a jarred pickle. I bought another jar, wondering if maybe it was a fluke. Dare I say, the second jar was slightly spicier than the first. Damn, Mr. Claussen, you are not messing around with the hot pepper essence. But I freaking love it. Now, if only everyone else would be less wimpy with the heat!

Lay’s Do Us a Flavor contest is a home run

In the PR world, there are gimmicks, and there are the actual bright ideas that, when done correctly, can become a company’s signature. Frito-Lay has, in this blogger’s humble opinion, potentially laid the groundwork for the latter with their new Lay’s Potato Chip Do Us a Flavor competition. When I first heard about the competition on a radio talk show promo, I knew I had to try these chips. The concept? Lay’s asked for suggestions for new flavors between July and October of 2012, and received 3.8 million submissions from which there were three finalists chosen.

When the opening bell of the New York Stock Exchange rang on February 12, the three finalists for the contest were on hand along with actress/restauranteur Eva Longoria and celebrity chef and restauranteur Michael Symon to kick off the contest, which runs until May 4, to introduce their flavors to the world. Here are the options and my thoughts on each one….

Lay’s Cheesy Garlic Bread (submitted by Karen Weber-Mendham of Land O’ Lakes, Wisconsin) has a big, bold hit of garlic immediately after biting into the chip, followed by a more subtle cheese taste. I’m not a huge garlic guy, and while the flavor was more of a roasted garlic note, it kind of overpowered the other flavors of the cheesy garlic bread. And I think what is a tad disappointing is that, since I live in Wisconsin like Karen does, I would have preferred the cheese to be more dominant.

Lay’s Sriracha (submitted by Tyler Raineri of Lake Zurich, Illinois) has a touch of sweetness at the start, followed by a big chili pepper kick–just like the sriracha sauce. And it keeps getting hotter and hotter the more you eat. I love spicy food and love sriracha, and I definitely dig this flavor, but it still was my second favorite of the three.

Lay’s Chicken & Waffles (submitted by Christina Abu-Judom of Phoenix, Arizona) was the flavor I wanted to try the most, and it wound up being the one I liked the most, and wanted to just keep eating. If you’ve never had chicken and waffles, let me tell you you are missing out on one of the culinary world’s greatest gifts to our palates. The combination of crispy, juicy fried chicken with a light and fluffy waffle, both drenched in maple syrup, has my mouth watering as I type. And these chips had those notes–maple sweetness, followed by a faint savory chicken flavor. It was like a Chicken in a Biskit cracker dipped in maple syrup. Okay, where are my chips? Now I’m hungry for more.

For more information, please visit the Do Us a Flavor website, which also gives options to vote for your favorite, such as on Facebook. As for where to find the flavors, I’ve seen them in various stores, so you should be able to locate the chips easily as well….or you can use their handy store locator. So what are you waiting for? Do the fine folks at Frito-Lay a flavor!

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