8 thoughts on “Mystery Flavours Revealed!

  1. Sheila Ryan

    Not brown rice but the ubiquitous English condiment, brown sauce. Still, I don’t know which is the more amazing, that someone did actually make that (apparently correct) guess or that such a flavor exists.

  2. Sheila Ryan

    My investigation into the flavors (flavours) of potato chips (crisps) began with a question from an American friend who lives in Germany and is traveling in the UK, where he discovered roast chicken-flavored potato chips and asked me whether we have them in the States. He speculated about the source of the chicken flavoring (and roast chicken at that). An English friend then told me he thought it funny that I found roast chicken-flavoured crisps exotic. They are quite standard and popular in England, he said.-

  3. Sheila Ryan Post author

    I think of “taco flavor” in terms of “taco” seasoning, which raises a whole nuther set of questions, but anyways, it does seem that most US potato chip flavors are intended to suggest dips, sauces, and other condiments (such as mustard). Cheese and vegetable flavors are also common.

    I think of the “barbecue” flavors in terms of barbecue sauce, not barbecued meat.

    “Roast chicken” and “prawn cocktail” are types of flavors conspicuously absent from US supermarket shelves.

    You can tell that I am avoiding work I need to be doing.

  4. Erica Braverman

    I would happily eat lobster roll flavored chips. Or shepherd’s pie flavored ones.

  5. Sheila Ryan Post author

    Me, I think I’d rather have the thing itself. Lobster roll. Shepherd’s pie. Roast chicken. (Except for Lincolnshire sausage and brown sauce, which I wouldn’t care to eat no way no how no where.)

    And eat thin little salty slices of potato on the side.

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