Archive for chips

Peanut Butter Jelly Time

Posted in Portland with tags , , , , , , on November 1, 2009 by Donna Arriaga

PB&J = simplicity, no refrigeration needed, cheap, and just down right yumminess.

Peanut Butter & Jelly Sandwich

This, we already know.  And most of us already know how to assemble a PB&J.  BUT… just in case there’s any confusion, you can rest assured because eHow has saved the day with a PB&J How-To video.

<Really?  REALLY???>

And, after you’ve mastered the art of PB&J, you might be ready for broad, new territory.  Unleash those unstoppable PB&J Master Jedi skills and delve into a whole new realm of peanut butter and jelly – well, mostly peanut butter.

  • Grilled Peanut Butter, Jelly and Banana
  • Fluffernutter — Peanut Butter and Marshmallow Fluff
  • Peanut Butter & Mayonnaise [and Shrimp!] — Yup. According to Epicurean.com, “The Southern Housekeeper listed recipes for Peanut Sandwiches, using ‘roasted peanuts chopped up into a fine paste and well mixed with mayonnaise or thick cream.’  In 1968, Ladies Home Journal offered fearless eaters a recipe for a Siamese Sandwich, which combined peanut butter with mayonnaise, shrimp, raisins, apple, celery, onion, powdered ginger and lime or lemon rind.”
  • Asian Curry Spice Peanut Butter, Pickles, Coconut & Potato Chips — This concoction was whipped up by B.P. Loco and is appropriately called  The Wacko.
  • Organic Peanut Butter & Thick-Cut Bacon — At Portland’s own Peanut Butter Ellies, you can order up your very own PB&Bacon.  But it doesn’t stop there.  The Build Your Own option offers a wild array of toppings for your peanut butter cravings ranging from banana and gummy worms to guacamole and BBQ sauce.  (The cafe closed, but adventurous PDX’ers can still order their wild sandwiches to-go.)

And, while creating your masterpiece sandwich, rock out to…

…a good meme dies hard.

Confessions of a Junk Food Junkie

Posted in Portland with tags , , , , , , , on August 4, 2009 by Donna Arriaga

img src: gormogons.com

… a potato chip junkie, to be precise.

I could, in all honesty, be perfectly content in the above photo if only the tub was filled with these

…instead of Cheetos.

Cheetos.  Pfft.  Gormogons sums up the edible, orange-dye-No.1 packing puffs quite nicely: “Cheetos are clearly corn based life forms, with glowing orange skins.”  Potato chips, on the otherhand, are nothing short of crisp, golden-fried perfection.

Like any junkie, I am uncontrollable.  Do not leave me alone with a bag of chips, or I promise… they’ll be gone. Down to the last finger-licking crumb. None for you (or at least very few for you, given you’re able to strong-arm me into sharing).

But, to prevent my rear end from busting out the seams of my pants, I’ve gotta have a strategy.

  1. Don’t buy chips.
  2. Okay. Realistically, number one doesn’t work very well.  So, whenever possible, purchase small individual snack bags.  This prevents gut ache and offers potential for greater variety over time.
  3. Never, never purchase a full bag without the presence of a co-consumer.
  4. Explore “healthier” options.  (No. Not an apple silly.)

Yeah, a “healthier potato chip” is an oxymoron and borders on sharing the same universe as my pet unicorn.  But still, there are a few less dangerous options out there.  (And I’m not talking about the unorthodox GI cleansing ingredient that is Olestra.)

The variety of baked chips has come a long way.  Among my favorites are Lay’s Baked Southwestern Ranch.  Also Archer Farms’ Jamaican Jerk Baked Potato Crisps pack a pretty delightful punch.

But for something more akin to tradition… I go for Baked Ruffles and plunge those babies straight into a thick French Onion dip.  The trick is, you’ve gotta make the dip at home.  And make it with Greek yogurt instead of sour cream.