“Here’s a funny flavor. Buy our potato bits.”
~The Marketing Team at Lay’s Potato Chips
Lay’s potato chips has a history of coming up with strange flavors, almost as if they know that coming up with strange flavors of your product an easy way to get accidentally free advertising from our site. (Our promotional staff is very bad about getting us paid from the companies whose products we inadvertently give free advertising to.)
Well, we might be a bit late to the party, but this summer they decided to do it again, coming up with eight regional specific potato chip flavors, because why have people vote for three different novelty flavored potato chips when you know our fat asses will have no qualms about going out and buying eight bags of chips that probably taste, at best, fine.
Anyway, we decided to list out these chips for you and rank them, based on how good we imagine they taste. Yes, that’s right, we’re not even going to go out and buy them, even though we are completely able to do so, but fuck it, Lay’s didn’t respond to our email request to “please send the potato chips, and some whiskey, do you guys make whiskey too?” so fuck it. This is going to be a very phoned in effort!
AFFotD Ranks Lay’s Regional Potato Chip Flavors Continue reading
Posted in America Fun Fact of the Day, America's Best Foods, America's Culinary Treats, Strange Foods
Tagged America, cajun spice, cajun spice potato chip, Chesapeake Bay Crap Spice, Chicago style-pizza, Chili Con Queso, Chili Con Queso Potato Chip, Crab Spice Potato Chip, Deep Dish Pizza, Fried Pickle and Ranch, Fried Pickle Potato Chip, Lay's, Lay's Potato Chips, lay's regional flavors, lay's strange flavors, Lobster Roll, Lobster Roll Potato Chip, Pimento Cheese, Pimento Potato Chip, Pizza Lays, Potato Chips, strange potato chips, Thai Sweet Chilli potato chips
“Goddamn it AFFotD, now I REALLY want pizza for dinner.”
We here at AFFotD have a hard time shutting up about pizza, probably because it’s delicious and incredible and if you don’t like pizza you’re a bad person and you should feel bad. However, in our rush to point out things like “Pizza with toppings put in the crust” or “Goddamn it Japan you’re doing it wrong” we’ve overlooked one of the most important aspects of pizza’s culinary life—its European beginnings, and America’s impressive ability to adapt it for its own heart-clogging purposes. Pizza as a dish originated in Naples, Italy, much more recently than you would assume—while variations of bread baked with cheese have been around since the ancient Greeks, and Italians were eating some combination of baked bread, cheese, and tomato called “pizza” since the 17th century, the “modern” pizza likely wasn’t invented until 1889, using red tomato, green basil, and white mozzarella so as to cover the pie in the three colors of the Italian flag. It’s basically the same logic that America applied when inventing red, white, and blue jello shots.
Despite being such a famously “Italian” food staple, America wasn’t particularly far behind the curve in the pizza department. The first American pizza establishment opened up in the Little Italy neighborhood of New York by 1905. Once pizza reached our shores, we went to work on perfecting it, and we’ve since gone on to develop countless regional forms of the dish, some of them barely resembling the original Italian creation. Usually that’s for the best. Sometimes, not so much.
But we are a land of experimentation, and we’re here to embrace that quality, so join us for the first part of a two part pizza spectacular where we show you the best and worst of America’s regional pizzas, starting with the best because we know you’re hungry right now and we do so love to torture you.
The Five Best Regional Pizzas In America
Posted in Pizza Pizza
Tagged Al Forno, America, Apizza, Chicago, Chicago style-pizza, Detroit, Detroit-Style Pizza, Grilled Pizza, Italy, Naples, New Haven, New Haven-Style Pizza, New York, New York-Style Pizza, pizza, Providence, Providence-Style Grilled Pizza, Robocop
“That’s not a pizza, it’s a damn casserole! I feel strangely threatened when I see different versions of a food my city’s supposed to be known for!”
At its heart, pizza is just cheese, dough, and tomato sauce, topped with whatever additional ingredient you want. Inherently, pizza exists to breed creativity and adaptivity. In the hands of madmen and foreigners, this culinary freedom can be disastrous, but in the hands of true Americans, this can create an unhealthy, delicious American meal glorious enough to single-handedly keep additional-belt-hole-punchers in business. One of the most glorious examples of this, of course, is the Chicago-style pizza. Less of a pizza pie, and more of a pizza cake, Chicago’s deep dish pizza gives you as much fat, grease, and cheese as you’d expect to find from a city that’s primary gift to the realm of fine cooking involves hot dogs and roast beef dipped in its own juices.
So with a casual, “Get over it, yes, we get it, you guys are proud of your pizza, and you have good pizza places, but stop acting like you’ve done anything original to the style just because you use special tap water to make the crust” to our now-livid readers in New York, AFFotD is proud to present you with…
The History of Chicago-Style Pizza
Posted in Pizza Pizza
Tagged America, Chicago, Chicago Code, Chicago style-pizza, Deep Dish Pizza, Derrick Rose, Gino's East, Giordano's, Italy, Lou Malnati's, New York, New York-Style Pizza, Oven Grinders, Pequod's, pizza, Pizza Pot Pie, Pizzeria Due, Pizzeria Uno, restaurants, Scarciedda, Stuffed Pizza