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Features

We Compare Lay’s Cappuccino Flavor & More to The Real Thing

Lays-Chips-Flavors-Cover

Lay’s recently announced four new test flavors for their Do Us a Flavor campaign appearing on shelves at the end of the month. Some may remember that they launched a similar campaign last year, between Sriracha, Chicken and Waffles and Cheesy Garlic Bread. While it’s been heavily debated, Cheese Garlic Bread came across as the winner (I was rooting for Chicken and Waffles). Now it looks like Lay’s is at it again, this time with three four new flavors: Mango Salsa, Wasabi Ginger, Bacon Mac & Cheese and Cappuccino.

The flavors were chosen through a meticulous process of elimination and popularity before making it to the development phases. So definitely not out of a hat, people. The winner will receive either $1 million or one percent of their winning flavors sales, depending on whichever is higher. Solid, right?

We were sent a bag of each to the FOODBEAST office. The staff tried each flavor and rated each of them.

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Mango Salsa

Lays-Mango-Salsa-Chips

Created by Julia Stanley-Metz who recognizes her husband Rick for the inspiration — a man who loves to cook with exotic flavors and ingredients. Julia also makes fresh mango salsa for her family straight from the garden, which brought upon the Mango Salsa chip. Mango Salsa sounded awesome awesome in my head, but I was pretty not into it. Maybe because I associate Mango’s with sweet and juicy.

Marc:

TOO WEIRD. It’s like mango juice in chip form, not about that life.

Elie:

Not a fan of the taste, but I can respect them trying it.

Charisma:

WHY.

Dominique:

It tastes like someone just squeezed mango juice over it. Doesn’t blend at all.

RATING: 4/10

NOTES: The chips tastes both like mangos and salsa. Just not as compatible as an actual salsa.

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Cappuccino

Lays-Chips-Cappucino

Suggested by Chad Scott, currently working on his Ph.D., the Cappuccino flavor was inspired by his local barista’s concoctions. The Cappuccino chip starts off pretty sweet with a clash of saltiness to it. Really liked this. Was prepared for an over seasoned chip with tons of coffee flavor that would make me choke. Instead, I was pretty surprised with how nicely the sweet and salt balance worked. Though a little too much on the sweet side.

Marc:

More of a dessert chip, possible best with vanilla bean ice cream.

Elie:

I’m kind of down. One of those chips that works in taste, but keeps getting cock-blocked by your mind trying to figure out what’s going on.

Charisma:

Tasted like a thin churro then when the aftertaste hits, it’s all south.

Dominique:

Okay as long as you remind yourself it’s a dessert chip.

RATING: 8/10

NOTES: Cappuccino tastes pretty close. Provided you enjoy your cappuccinos a little on the sweet side.

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Bacon Mac & Cheese

Bacon-Mac-Cheese-Lays-Chips

Full-time Ohio firefighter matt Allen makes “family meals” at the firehouse whenever there’s training. His signature dish is bacon mac and cheese, which was a huge hit among his fellow fighters of fire. I delight in bacon as much as the next guy, maybe not Marc, but I just wasn’t into this. That being said, this will probably be America’s #1 choice. Just wait.

Marc:

I could not care less about bacon anything anymore. Sorry.

Elie:

This one was actually the most palatable of the bunch, but it’s such a drowned and uninspired flavor combo I had to put it at the bottom of the list.

Charisma:

So much potential but ended up with a lackluster flavor. I hate to say it but, “Needs more bacon.”

Dominique:

Just tastes like a cheese chip. Needs moar bacon.

RATING: 6/10

NOTES: Tastes more like cheese powder that has a bacon flavor. Not nearly as close to real bacon mac and cheese.

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Wasabi Ginger

Lays-Wasabi-Ginger-Chips

Created by Meneko Spigner McBeth, who loved sushi since she was a little girl learning how to make handmade rolls from her grandmother. Her taste for spicy foods like wasabi inspired the Wasabi Ginger flavor. I don’t throw the world “Love” around too much, but yeah. Tasted exactly how it sounded and maybe even a little better. Definitely ate a few more than I should have.

Marc:

This makes the most sense to me.

Elie:

Functionally the best chip of the four. I could eat an entire bag, surprised this hasn’t been created before.

Charisma:

Mouth Heaven.

Dominique:

If this doesn’t get chosen, I’m moving out of the US.

RATING: 10/10

NOTES: Tastes like the best parts of both wasabi and ginger. Though not too heavy on the wasabi side, but enough to give you a taste.

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So there you have it. Wasabi Ginger is the FOODBEAST staff’s #1 pick. Keep an eye out for all four Lay’s Do Us a Flavor contenders when they hit shelves July 28.

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#foodbeast

The closest we’ll get to eating a real Pokemon. Cause that’s why you catch them… right?

Pikachu-Burger-Pound

Picthx Pokemonten_XY

Categories
Hit-Or-Miss

Mayonnaise Dethrones Ketchup as Most Popular Condiment

 

mayonnaise-most-popular-condiment

Think ketchup reigns supreme when it comes to America’s favorite condiment? Well, time to shatter your reality. Pulling data from Euromonitor, Quartz graphed the growth of ketchup, mayonnaise, soy sauce , barbecue sauce, mustard and steak sauce markets from 2000 to 2013.

The verdict: The US consumes $2 billion worth of mayo each year, while the ketchup market is worth around $800 million — less than half of mayo’s. Soy sauce follows close behind ketchup at $725 million last year, with barbecue sauce coming in at $660 million. Mustard’s market, on the other hand, has been shrinking since 2009 and falls slightly under $450 million.

mayo-most-popular-condiment

It’s worth it to note that while hot sauce is valued at $550 million, it’s grown by 150 percent since 2000 — more than ketchup, mayonnaise, barbecue sauce and mustard combined. As Quartz points out, “Hot sauce is having more than just a moment; it’s having a decade.”

A lot of the love is due to America’s rising immigrant population. The influx of Asians and Latinos has made spicy dishes more commonplace and has helped fuel the US’ current obsession with sauces like Sriracha and Tabasco (please refer to the great Tabasco vs Sriracha debate).

hot-sauce-market-growth

Naturally, the rising popularity of hot wings have also played a big part: Americans consume a whopping 25 billion chicken wings per year. “Sriracha, Tabasco, and Frank’s Red Hot, in particular, have really benefited from that,” Matt Hudak, Euromonitor’s US food industry expert, explained.

Charts via Quartz

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Video

Ingenious ‘Twistable’ Peanut Butter Jar Prevents Sticky Hands [VIDEO]

Peanut-Butter-twist-jar

Who hasn’t gotten sticky peanut butter  stuck to their fingers after scrapping the bottom of the jar for all the pea-nutty deliciousness hiding at the bottom. I know I sure have. After a while, it just becomes an annoyance and you just want to open a fresh jar. But it looks like Jar-with-a-Twist has found a way to revolutionize peanut butter sandwich making with their patented “twistable” peanut butter jar.

Jar-with-a-Twist will, not only allow easy access to “hard-to-reach” peanut butter, but also keep contents fresher by minimizing exposure to air. They even kept production costs of their twist jar as close as possible to that of regular peanut butter jars. If all works out, these guys will also be developing similar containers for “Jelly, Salsa and Mayonnaise.”

Unfortunately, it looks like we’ll have to wait a year to see if this will really take off. Until then, I will begrudgingly continue to make my peanut butter sandwiches with a stupid butter knife and a really long spoon. But I’ll always know there’s something better out there for me and my sandwich. I just have to wait a little while longer.

H/T Reddit

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Packaged Food

This ‘Sh*t Seasoning’ Right Here, Right Here This Sh*t

shit-seasoning

While comedian Katt Williams has since gone off the deep end, we couldn’t help but reference some of his best shit in the headline; it only seemed fitting. As he would probably say, Big Cock Ranch’s seasoning is some serious shit right here. Depending on your mood, you can flavor your meats with some Good Shit, Special Shit, Aw Shit or Bull Shit. You can even get some of that Hot Shit to salsa up your chips. For you veggie and fruit eaters, there’s Dip Shit, naturally.

Or, you could throw them all together in a “Get Your Shit Together” gift pack for a real shit show.

Shit Seasoning $9+ @Special Shit

H/T Cool Material

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Adventures

Fred’s Mexican Cafe & Cantina [ADVENTURE]

After a long day of balancing our checkbooks and making moves with our 401k’s, we decided to soak in some sun and checkout some of the local real estate in downtown Huntington Beach. (Hottie Alert) After scoping out the boardwalk for some good grub, we decided to grab some drinks at Fred’s Mexican Cafe & Cantina. Check it out!

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Adventures

Fresca’s Fresh Mexican Grill [ADVENTURE]

Fresca’s Fresh Mexican Grill is one of my go-to-spots to grub down on some artery clogging fried chips with cholesterol-filled guacamole while waiting for my heart-healthy California Burrito. Oh the irony… never-the-less, Fresca’s is a great spot to grab some good beer and healthy Mexican food with some of your close amigos. Check it out as we scooped on some great eats at their Anaheim, CA location. For those not in the area, Fresca’s has locations spanning three states including Arizona, California and Oregon.

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Recipes

Recipe: Blueberry Lime Salsa

blueberry lime salsa

As twilight begins to fall (/autumn) upon the Summer Season, this Recipe for Blueberry Lime Salsa reinvigorated my spirit to relish (/badjoke) in the hope for everlasting Summer and say NO to cooler weather and back-to-school sales.

Salsa is practically omnipresent at get-togethers and seems to always be  a second, third or last thought. Its time to give salsa respect it deserves, especially when something as magnificent as this can grace your presence. So the next time you have people over, throw out the plastic jug of salsa and give a creative salsa like this a try.

And if you’re looking to pair this with something different that the traditional pita or tortilla chip, try these baked cinnamon chips or use it as entree topper on Crispy Honey Lime Tilapia as suggested by Jessica of the How Sweet It Is Blog. Big ups to Jessica for the unique preparation of the salsa and the fantastic pictures! Recipe posted below!

blueberry lime salsa ingredients

blueberry lime salsa processor

Blueberry Lime Salsa Processed

honey lime tilapia blueberry lime salsa

 

Blueberry Lime Salsa

makes about 1 1/2 cups

1 cup fresh blueberries

5 medium strawberries

1/4 red onion

1 teaspoon lime zest

juice of two limes

1/3 cup fresh cilantro leaves

1/2 avocado, chopped

salt and pepper to taste

 

Combine blueberries, strawberries, onion, lime zest, juice and cilantro in a food processor or blender and pulse. The consistency is up to you but I like to leave mine a bit chunky, so I only pulse it about 5-6 times. Taste and season with salt and pepper if desired. Scrape salsa into a bowl and fold in chopped avocado. Serve with pita or corn chips, or on top of fish or chicken.