Even though I wish the summer would never end, I’m really excited for these fall-themed flavors. I’m hoping to grab a package of the Pumpkin Spice for this year’s pumpkin gallery, but caramel apple doesn’t sound half bad either. (At any rate, both options sound much better than the Fruit Punch.)

What do you guys think? Are you looking forward to trying these new flavors? Or is the limited edition craze finally dying out?

© Maria Smith http://poison-and-antidote.net

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Wasabi Ginger Chips (Lay’s Do Us A Flavor) - Wawa

Last time I reviewed the flavor finalist that I was least excited about (which you can read here) so, instead turning my posts into a count down of least to best, I decided to jump right to my favorite of the four, the Wasabi Ginger kettle chips.

I want to say that this was the flavor I was most excited for, which is true, but all four flavors have left me really underwhelmed. This just feels like it’s the most interesting of the four.

This mini bag is the same as the other flavors I bought at Wawa, which holds about 3 servings, and the only difference in design is that the color scheme has shifted to a lovely wasabi-green color. (That and the obvious flavor-related photo change.)

Those of you who have been following this blog for the last few months have noticed that I have been obsessing over wasabi and banana flavored snacks. (They’re separate flavor obsessions! Combining those two would be absolutely awful.) I’ve eaten tons of wasabi-coated seaweed snacks, pea crackers, and other wasabi flavored things that have never lasted long enough for me to photograph and review. With that being said, I may have burned out my taste buds. It takes a pretty powerful wasabi-punch, like eating a big blob of the real deal, to give me that familiar burning sensation that clears my nasal passages. (It works better than any cold medicine I’ve ever had!)

I opened the bag, and the kettle chips had that familiar salted potato aroma, but there was a bold ginger scent as well. After a few whiffs I was able to detect a faintly spicy wasabi aroma, but it was incredibly weak when compared to the snacks that I’ve been eating.

The chips themselves are coated with herby green flakes, and visually they look exactly like sour cream and onion kettle chips. I bet if you put these out at a party side-by-side there’d be no way to tell them apart. (Visually, after one bite and you’d know something was off.)

Now, this flavor is meant to appeal to the general American consumer, so I went into this knowing that the wasabi flavoring was going to be weak at best, but it was barely there at all! Considering that wasabi is the first flavor mentioned in the name, it’s the last ingredient on the list!

To be honest, these chips are way more ginger than wasabi, which is very disappointing as far as my wasabi addiction goes, but they have this nice umami flavor that I found rather addicting.

Umami might be a new term for some of you, but it’s become quite popular in the culinary world. Although most of the formal definitions online market it as a meaty flavor, I think of it as a taste that satisfies sweet, salty, and savory receptors on your tongue. Basically it’s the casserole of the flavor world because it has a little bit of everything, and that’s what this chip has.

There are hints of salty soy sauce, sweet ginger, and a very mild spiciness from the tiny hint of wasabi that becomes slightly stronger as you consume more of the chips. (It gets slightly stronger, but no where near what I would consider truly spicy.) The best way I can describe this flavoring would have to be take-out sushi flavored kettle chips. You get a little hint of everything that accompanies a container of take-out sushi, but there’s absolutely no fishiness.

If you like the sauces and sides that accompany sushi, this chip has all of those flavors and a satisfying kettle chip crunch. This was easily my favorite out of the four which, when looking at it’s competition doesn’t say all that much, and I hope it wins, but I really wish the wasabi was more bold. If these were just a bit spicier I think they would be absolutely perfect for sushi lovers everywhere.

© Maria Smith http://poison-and-antidote.net

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My boyfriend and I spent our weekend recovering from Otakon and eating blueberry cobbler waffles with blueberry and cinnamon crumble flavored coffee.
What did you eat this weekend?♥etsy ♥ facebook ♥ sometimes foodie ♥ Instagram ♥

My boyfriend and I spent our weekend recovering from Otakon and eating blueberry cobbler waffles with blueberry and cinnamon crumble flavored coffee.

What did you eat this weekend?

etsyfacebooksometimes foodieInstagram

Wavy Mango Salsa Chips (Lay’s Do Us A Flavor) - Wawa

I think most of you have already seen my first impressions video, but if not, I’ll be dissecting each of the four Lay’s Do Us a Flavor finalists in blog-post-form.

I know that this news is a little bit old, and that most of the flavors have been discussed on other food blogs, but I’d still like to share my personal opinion on these new flavors. To kick things off, the chips I was least excited for, Manga Salsa.

I voiced my concerns about this flavor way back when they were first announced, and I honestly didn’t plan on buying these at all, but when I saw that mini bags were available at Wawa I decided to take a leap of faith and get all four flavors to review.

Seriously, these mini bags were a brilliant (and super obvious) idea. Why didn’t they do this from the beginning? Now I can try all four flavors without having to commit to a full bag! (I still have some Chicken and Waffle chips sitting in my pantry.)

These bags are slightly larger than the individual-sized ones you can buy in vending machines, this has about 3 servings in it, and the design is a bright fuchsia color. When you look at the pattern on the bag it is very similar to the ones released last year, but there is one difference. This year you could vary the chip-style. While two of the four finalists still use the standard, fried, potato chip, the wasabi and ginger ones are kettle cooked and these mango ones are wavy.

While the wavy aspect does sound intriguing, the mango-salsa-part does not. I enjoy mango salsa from time to time, but I’m very picky about it. The mixture of sweet and spicy flavors is what I find appealing about this garnish/dish but, more often than not, I find mango salsas to be sickeningly sweet without any heat at all. My biggest concern with this chip was that it would end up tasting like straight-up mangoes, and…

it absolutely does. If you watch the video you can see my “no” face as I eat my first chip. As I stated before, these crisps taste like mango, cilantro (although it isn’t listed as an ingredient), and salty potato chips. I am munching on them again as I type this review, since I hate being wasteful I’mcheap, but this is a flavor I just can’t get behind. These chips start out overly sweet and fruity, almost like an apple chip, but the herb and salty flavors start to emerge and the whole thing smells like some kind of fancy bath and body works candle. (OMG I was totally making that up, but they really do have one…) Due to the tiny little bits of jalapeno in the bowl featured on the packaging I was really hoping there’d be a hint of heat, but I can’t sense anything spicy at all.

I’ve had a few people try these chips, my boyfriend, my bosses, and my mother (my sister is allergic to cilantro and even though it isn’t listed as an ingredient she can’t risk it), and none of them have enjoyed it. Their descriptions for this flavor ranged from a body lotion to fruity potatoes. So far I haven’t run into anyone who has truly enjoyed this flavor.

Out of all four options, I think this is the one to avoid entirely, but if you really really love mango it might be worth a shot. (At the very least grab a tiny bag and try it with your friends. Gross reactions are always fun, right?)

© Maria Smith http://poison-and-antidote.net

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poetrymafia:

prokopetz:

dynastylnoire:

chellzisyeezus:

omomnom:

Toasted Marshmallow Chocolate Mousse

My legs got a little weak

Listen, I keep telling y’all to tag your freaking porn

It offends me to my soul when folks post stuff like this and don’t include the recipe.

And here it is


I am pretty sure I have either the flu or a really bad cold, so food posts will resume tomorrow. In the mean time, here is this amazing recipe. I don’t know about the rest of you, but I HAVE to make this in the near future.

poetrymafia:

prokopetz:

dynastylnoire:

chellzisyeezus:

omomnom:

Toasted Marshmallow Chocolate Mousse

My legs got a little weak

Listen, I keep telling y’all to tag your freaking porn

It offends me to my soul when folks post stuff like this and don’t include the recipe.

And here it is

I am pretty sure I have either the flu or a really bad cold, so food posts will resume tomorrow. In the mean time, here is this amazing recipe. I don’t know about the rest of you, but I HAVE to make this in the near future.

Spotted at Target & Walmart

Here are some items I saw while I was out running errands. I’ll be submitting them to The Impulsive Buy later this week.

To read my little captions, check out my official blog post: HERE

© Maria Smith http://poison-and-antidote.net
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Beignets (Made from a mix)- From my boyfriend’s trip to Louisiana

After being wifi-less, and working myself to the bone to prep for Otakon’s artist alley, my beignet post is finally here!

Some of you might remember that my boyfriend went to Louisiana last month for two weeks to visit family, while he was there he went to the famous Cafe Du Monde for coffee with chicory and a big plate of sugar dusted beignets. Since he knows that I run this blog, and that I love trying new foods (especially famous ones), he bought a box of instant beignet mix and a tin of coffee so that I could experience the same yummy treats.

Since I’m used to baking my sweets from scratch, I had anticipated that these instant beignets would have some kind of complex instructions, like needing to rise or adding extra ingredients, but all we had to do was add water, mix, and roll the dough out on a floured surface. Not bad at all! Once mixed, I rolled the dough out to a quarter inch thickness and then we used a pizza cutter to cut the dough into 2-inch squares. Once we had the first batch ready to go we heated a pan of vegetable oil and got ready to start frying.

These little pillows of dough puffed up almost instantly and they smelled delicious. (Just like funnel cake and other fried sweets.)  After a minute or two I flipped them over to make sure that both sides cooked evenly, and then we moved the finished beignets over to a rack covered with paper towels to remove access oil.

We followed the instructions for one batch of beignets, which is 2-dozen, but that was way too much for the two of us, so we ended up sharing with my boyfriend’s roommates. (Fried dough items usually don’t keep well, it’s best to make them in moderation and eat them when they are fresh.) In true Cafe Du Mondefashion we coated the finished beignets with a healthy dose of powdered sugar (although ours are no where near as heavily coated as the real deal) and we sat down to enjoy our not-so-healthy breakfast with a cup of coffee with chikory.

The results were absolutely delicious. Beignets are quite similar to a doughnut, so these taste very similar to the fluffy yeast doughnuts you can buy at most mom-and-pop bakeries, but the outside it a bit more crispy. To me, these were like pillow-y little funnel cakes, and even though they are obviously not healthy way to start the day, they are an addictive little treat.

After I ate one of two beignets with the powdered sugar I felt like it needed something a little tart to cut through the intense sweetness, so I ended up adding some (real) strawberry syrup to my plate. Since I prefer jelly filled doughnuts that made this evern more delicious and satisfying, but I am sure many of you would be happy with just the powdered sugar.

The cafe sells boxes of this instant mix on their site, and you can easily find it through other sources online, so if any of you want a delicious (and really easy) taste of Louisiana in your own kitchen, I highly recommend this mix. (Just make sure you have enough people to eat them!)

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Spicy Pulled Pork Pizza - Papa John’s: NJ

I’m back from Baltimore! I was hoping to update each night from my hotel room, but the wifi was an absolute mess. (I should have known better. 30,000+ people and free wifi? It never had a chance.)  I’ll be posting more about that on my art blog, but right now I need to get back into the swing of things, so to kick things off I have this quickie pizza review.

So the last few pizzas I’ve had from Papa Johns have been very disappointing. The Greek was just a veggie pizza with a hint of feta, which was yummy, but boring, and the Sweet Chili Chicken was easily re-creatable at home. It seems like I was one of the very few people who enjoyed Papa John’s Double Cheeseburger Pizza, since a lot of other food blogs thought it was awful, but I am starting to worry that it spoiled me. I haven’t enjoyed any of the limited edition pizzas since.

With that being said, I love spicy foods, and pulled pork sandwiches, so I’m hoping this pizza would finally break my “meh” streak.  

Toppings:

  • Pulled Pork
  • Pepperjack & Mozzarella Cheese
  • Sweet BBQ Sauce
  • Crushed Red Pepper Flakes

The list of toppings is rather short, and it looks a bit plain when compared to the heavily topped Greek or Double Cheeseburger, but maybe it’ll be better than the others.

I took a bite, and I was sadly underwhelmed. (Again? Are these pizzas really lack luster or am I becoming a snob?) It isn’t that the pizza tastes bad by any means, but the flavor profile is no where near as interesting as I had hoped. This pizza uses the same sweet BBQ sauce as other BBQ themed pizzas from Papa John’s, which I enjoy, but the only contrast to the sweetness is the spiciness from the copious amounts of red pepper flake and bits of salty “pulled pork.” I love spicy foods, but I want them to taste good too. Red pepper flakes add heat, but they don’t contribute anything to the overall flavor of the pizza. (Although they did add a bit of a crunchy texture.)

Also, considering that “pulled pork” is the overall theme, it doesn’t feature real pulled pork at all. Instead there are these dry little bits of pork jerky shrapnel that are scattered across the surface. The pork bits are very stringy and I felt like they got caught in my teeth quite a bit when I ate this pizza, and the cheese didn’t seem all that different than a normal pizza from Papa Johns.

Although I still happily ate my two slices of pizza, I won’t be mourning the loss of this limited edition item. The pepper flakes certainly make this spicy, so you won’t be disappointed in the spice-department, but this “pulled pork pizza” is more like you added the last little bits of jerky from the bottom of the bag to a spicy BBQ pizza.

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As I said before, I am gearing up to sell at Otakon’s Artist Alley this Friday-Sunday, so my Sometimes Foodie posts might be a bit sporadic this week. If you want to see what I’m making for the convention you can check out my art blog. I have a photo heavy post on beignets that will be up tomorrow, for now here’s a shot of my handcart from my last trip to H-Mart.  I really should have gotten a cart, my hand basket was overflowing.



© Maria Smith http://poison-and-antidote.net





Like Sometimes Foodie's Facebook page to keep up with all my foodie adventures!

As I said before, I am gearing up to sell at Otakon’s Artist Alley this Friday-Sunday, so my Sometimes Foodie posts might be a bit sporadic this week. If you want to see what I’m making for the convention you can check out my art blog. I have a photo heavy post on beignets that will be up tomorrow, for now here’s a shot of my handcart from my last trip to H-Mart. 

I really should have gotten a cart, my hand basket was overflowing.

© Maria Smith http://poison-and-antidote.net

Like Sometimes Foodie's Facebook page to keep up with all my foodie adventures!

etsyifyourenasty:

Avocado Backpack

sandwich-alchemist:

Speaking of sandwich alchemy, I managed to catch my favorite food truck yesterday. 

Chew Chew is known for their high-end fare. You could even call it food truck couture, because they’re well above your standard food truck fare.

Their most well known menu item? They serve up one of the best hot sandwiches around, their “Korean BBQ Melt”.

It’s toasted sourdough piled high with tender, melt-in-your-mouth korean BBQ beef. Topped with a handful of shredded smoked gouda and a side of spicy tangy kimchi coleslaw, this is one flavor mash-up you can’t miss.

Get it with a side of their house made chips, you won’t regret it.

Another awesome food related tumblr!

I’ll be posting a detailed written review later this weekend, but for now, you can see my initial reactions to these new flavors. (And watch me make faces and feed chips to my dog.)      

© Maria Smith http://poison-and-antidote.net
Like Sometimes Foodie's Facebook page to keep up with all my foodie adventures!