Latest / Family Tree Food Stories / How Potato Chips Were "Born" Out of Spite, and Other Hidden Snack Treats

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How Potato Chips Were "Born" Out of Spite, and Other Hidden Snack Treats · Family Tree Food Stories

• 0:00
  Hey Sylvia, it is summertime and I'm ready for some crunch.
• 0:03
  How about you?
• 0:04
  I am too.
• 0:05
  And nothing's crunchy or better than a lot of things for the summer picnics, but a
• 0:10
  king of the picnic is the loyal and lowly.
• 0:14
  Many would think potato
• 0:16
  Potato chip.
• 0:18
  Yum.
• 0:19
  Oh my gosh.
• 0:20
  Who can go on a picnic without a potato chip?
• 0:23
  Right.
• 0:23
  gotta have it and you gotta have the dips too.
• 0:25
  Now, in my normal life, when I'm not on a picnic, I try to stay away
• 0:29
  from the dips, but you give me some french onion dip and I like the kind
• 0:34
  where you get it in the chip aisle.
• 0:35
  I can't remember the brand.
• 0:37
  I think it may be Lays or something.
• 0:38
  And you know how dips are.
• 0:39
  You gotta have that special taste that you want.
• 0:43
  And mine is French So there you have it.
• 0:45
  You know, just along with the, I'll even have it with potato salad because
• 0:49
  it's a different kind of potato.
• 0:51
  Well, French Onion is actually pretty good.
• 0:53
  Would you get the Knorr mix?
• 0:55
  And you put it in the cream cheese, not in the cream cheese, it's in the sour cream.
• 0:58
  And you add a little extra wor worre.
• 1:00
  Yeah, that's how we made it.
• 1:02
  But anyway, there's so many interesting stories about the potato chip.
• 1:06
  And you know, there's a lot of history involved in the
• 1:08
  potato chip as well, right.
• 1:10
  I love this one.
• 1:10
  George Crumb, a chef at the Moon's Lakehouse Tavern in Saratoga, New York.
• 1:16
  It's, and there's a lot of stories about, but this is the most
• 1:18
  prevalent one named George Crumb.
• 1:20
  I love that name.
• 1:21
  And he made a potato chip because one of the Vanderbilts.
• 1:25
  kept sending back those french fries as being too thick.
• 1:29
  what is a chip, but a tiny, sliver of a potato.
• 1:33
  So that's what he did.
• 1:34
  He made those slivers of potato chips.
• 1:36
  Thank you, Mr. Vanderbilt.
• 1:37
  Mm-hmm.
• 1:38
  So basically he said, you didn't like my french fries.
• 1:40
  I'll show you how thin they should be, and made them wafer thin
• 1:43
  and fried them up and a crunch.
• 1:45
  You go?
• 1:46
  Mm
• 1:46
  We should have made Mr. A King or something.
• 1:49
  I mean the prevalence of potato chips, it's one of those
• 1:52
  things In fact, it's kind of the branding they've made us want it.
• 1:56
  And every iteration that you could imagine, one food could
• 2:00
  go through, you know, 'cause you move from, into grocery stores.
• 2:03
  And then I love this part, I just gotta say it, Laura Scudder, a woman
• 2:06
  entrepreneur, invented wax paper bags.
• 2:09
  And that was the gateway to mass marketing probably for a
• 2:12
  lot of things, but packaging.
• 2:14
  would've thought, right?
• 2:15
  A wax paper bag.
• 2:17
  from what I understand in researching that a little bit as well, is that the
• 2:21
  wax paper, I mean, first of all it was a young woman, I have to give her
• 2:25
  credit, right, to be credit and then very creative about this, but ironing,
• 2:30
  who would've thought that ironing would've help somebody find an invention,
• 2:34
  iron the edges of the wax paper.
• 2:35
  So they held together and poof,
• 2:38
  It's amazing.
• 2:39
  history Channel does these histories of American institutions
• 2:42
  and fascinating a idea.
• 2:45
  At a simple moment in time just exploded.
• 2:48
  And they also use nitrogen gas for a preservation agent, and
• 2:52
  that sounds just totally icky.
• 2:53
  But now, there are all kinds of things on the packaging that say preservation.
• 2:57
  But anyway, right now we're gonna talk about this.
• 3:00
  It's an ode to the great potato chip.
• 3:02
  And here's one I love.
• 3:03
  It expanded and some other countries got into the act.
• 3:06
  But I have to mention this guy's name 'cause I love it, and I'm sure it was a
• 3:08
  nickname, but it was Joe Spud Murphy, who started doing a little experimentation.
• 3:15
  So cheese slash onion and salt and vinegar, and the spices
• 3:19
  were sealed in a separate bag.
• 3:22
  Ooh.
• 3:22
  So it's, it's like you get the, the stuff to sprinkle on top of it.
• 3:26
  Kind of like when you buy yogurt
• 3:28
  Yeah, you can put
• 3:28
  for breakfast at like Starbucks, and you put the sprinkles on top of it.
• 3:31
  You could put your cheese and onion and salt.
• 3:33
  But there was another guy Spuds
• 3:35
  SPEDs cohort.
• 3:36
  Yeah,
• 3:36
  Spuds employee
• 3:37
  . Bloy, Seamus, Burke.
• 3:40
  Don't you just love
• 3:41
  I love that.
• 3:42
  Seamus, shameless Seamus, I should say, who like had the idea of cheese
• 3:46
  and onion flavor, and that's really hot in the uk, but you know, I didn't
• 3:49
  know about salt and vinegar, flavoring.
• 3:52
  Really till we took a trip to Canada and it seemed like there was all over
• 3:55
  Canada, salt and vinegar, potato chips, and it was, I'm not, I'm not a fan.
• 3:59
  I like my old fashioned.
• 4:01
  Just give me the potato chip.
• 4:02
  Plain, unadulterated as they are.
• 4:05
  Leave em mal alone.
• 4:06
  Yeah.
• 4:06
  But if you.
• 4:08
  It's kind of like the toothpaste aisle even.
• 4:10
  You can lose your mind with all the options you have because
• 4:14
  you've got all these tons and tons.
• 4:16
  A barbecue of course, is huge.
• 4:18
  And by the way, my story on barbecue potato chips, I told you this before, but
• 4:22
  on the 19 hour drive, during the midst of the pandemic, in a tiny corner of
• 4:27
  one of those giant suburban Chevrolets, like they ride the president around in.
• 4:31
  All that I could reach.
• 4:33
  'cause I was sharing the seat with two children who were squirmy
• 4:36
  and mom and dad and Bernie.
• 4:37
  And it was like this thing was packed and I could find the barbecue potato chip
• 4:42
  bag and that's, I just lived on barbecue potato chips I mean, it was the pandemic,
• 4:47
  you couldn't even go in anywhere.
• 4:49
  So I on barbecue potato
• 4:51
  and you get that.
• 4:52
  coloring from the flavoring all over your fingers,
• 4:54
  Oh yeah, that's kind of planned so that you lick the fingers, but
• 4:59
  you know, you have baked organic light, locale, low fat, all of those
• 5:04
  things have now come into our lives.
• 5:06
  Low-fat potato chip.
• 5:07
  No,
• 5:08
  break, right?
• 5:08
  Oh no, not
• 5:09
  good.
• 5:10
  But there was a low-fat potato chip.
• 5:12
  Remember they used the Olesta oil
• 5:15
  I do remember That that was not funny, but it was funny.
• 5:19
  That did not become a tradition unless you wanted to live your life
• 5:22
  in the bathroom because apparently they gave everybody diarrhea.
• 5:26
  Uh, no, I'm not gonna try low fat potato chip.
• 5:28
  if you're gonna do that, do it all the way.
• 5:30
  And I don't want to eat my potato chips in the bathroom.
• 5:32
  Thank you very much.
• 5:33
  that.
• 5:34
  Pringles.
• 5:35
  Uh, people love them because they're so tiny and thin and can eat a
• 5:39
  lot of them, but they're also the unhealthiest supposedly, because
• 5:42
  they have high saturated fat.
• 5:44
  But you know, the way I look at, it's like they tell us not to eat hot dogs.
• 5:47
  Right?
• 5:47
  And, so it takes 10 seconds off your life.
• 5:50
  If you think about the joy that eating a hot dog with a side
• 5:54
  of chips, how cool that is.
• 5:57
  The joy as if you're with family.
• 6:00
  Usually are you with friends?
• 6:01
  So you know Why not?
• 6:03
  bags are never big enough
• 6:06
  tea
• 6:06
  on sandwich
• 6:07
  it'll bring you in the endorphins or whatever stuff that is inside
• 6:11
  of you that gets released.
• 6:12
  I think that offsets the 10 seconds if you want.
• 6:14
  Hear my analysis, Dr. Still.
• 6:17
  potato chips and hot dogs, which we call in our house packers and snout.
• 6:21
  So potato chips and packers and snouts.
• 6:24
  That's kinda like fish and chips, it's not really chips,
• 6:27
  it's really french fries kind of
• 6:28
  Right.
• 6:29
  I got it.
• 6:30
  I got it.
• 6:30
  Oh my goodness.
• 6:31
  And nobody can eat just one.
• 6:33
  Of course, the old commercials that became Traditions in our lives.
• 6:37
  Right.
• 6:37
  Yeah.
• 6:38
  And it's gonna get even bigger with ai.
• 6:40
  It's a new age of marketing.
• 6:42
  It's analyzing consumer behavior.
• 6:43
  Social media trends.
• 6:45
  I'll tell you, one of the biggest campaigns of all time was Lays that
• 6:49
  did a do us a flavor campaign, which led to chicken and waffles flavor,
• 6:54
  uh, wasabi, and some other things.
• 6:56
  And it'll just get bigger and bigger.
• 6:59
  And sometimes you just kind potato chip, right?
• 7:02
  Right?
• 7:03
  No, there's that whole flavor.
• 7:05
  flavor explosion, which I think is fine because, well, after all we have
• 7:10
  to be a little experimental 'cause that's how new ideas come about.
• 7:13
  But even still, I think, the old fashioned one, the thin little.
• 7:18
  The, the crunchy, but the, the kind of potato chip that you can't pick a
• 7:21
  dip up in is very difficult, but those potato chips are so good because, you
• 7:26
  know it's the taste of home, right?
• 7:29
  people will kind of segue that the, uh, Lay's Classic is the number one.
• 7:35
  And it is a very thin, you can't do a dip on it unless you're like me and you
• 7:39
  put the dip out on a plate and then you just, you know, it's easier that way.
• 7:42
  You're not dipping it out the, out of the pan, you know?
• 7:45
  But I'm wondering if when you're cooking because that's another thing that can
• 7:48
  be done, is cooking with potato chips.
• 7:51
  There's lots of things that we
• 7:52
  I wonder if using, I didn't see this anywhere, but I wonder if the
• 7:56
  more classic style of thin Chip is actually better for cooking.
• 8:01
  I dunno.
• 8:01
  Interesting.
• 8:02
  I don't know, but it that actually, well, I'll have to ask Bob, you that
• 8:05
  actually might be the dietetic chip, because it's so thin, but even still,
• 8:10
  you don't eat just one at a time.
• 8:11
  You kind of have to eat like two or three at a time at at least, but.
• 8:15
  Yes.
• 8:16
  So asking Bob, we'll, go ask Bob.
• 8:18
  Bob actually is very good at coming up ways to, I don't
• 8:23
  know, make a mess in the kitchen.
• 8:26
  He's always experimenting with
• 8:27
  But then we wouldn't have our catchphrase go ask Bob.
• 8:32
  Go ask Bob.
• 8:33
  That's right.
• 8:34
  I think that's our new catch phase.
• 8:35
  Go
• 8:36
  Go ask Bob GAB.
• 8:38
  Yeah, my dad, my dad used to have this saying called LBDI let Bob do it
• 8:43
  I'm loving that role for him.
• 8:44
  I'm loving that.
• 8:45
  right.
• 8:45
  And we have a pope named Bob.
• 8:47
  So we'll see what he has to come up with with the potato side.
• 8:49
  But
• 8:50
  anyway, Bob makes potato.
• 8:51
  for Bob, by the
• 8:52
  way.
• 8:52
  a big responsibility.
• 8:54
  Yes.
• 8:55
  So Bob makes potato chips on the grill.
• 8:57
  Well, they're not really potato chips.
• 8:59
  They're a little soggy thin, but he planks them really thin and, just
• 9:03
  puts, spray on them, like a Pam spray on them and then grills 'em.
• 9:07
  And sometimes they work and sometimes they don't.
• 9:09
  But either way, it's still a great way to eat a potato that's
• 9:12
  a little different than baked
• 9:13
  or,
• 9:14
  kind of like some of those kind of things that are soggy, you know, or
• 9:17
  charred a little bit, and those kind of.
• 9:20
  Are green on the edges.
• 9:22
  Yes, yes.
• 9:24
  before we go on, on all sorts of things, 'cause we can go off on a tangent on
• 9:28
  this 'cause there are a lot of things, including some traditions that are not
• 9:31
  necessarily in the cards for us anymore.
• 9:33
  But let's take a quick break because we have a really wonderful statement
• 9:37
  from one of our listeners, which you'll hear in just a second.
• 9:40
  So stay tuned.
• 9:40
  We'll be right back with potato chips and traditions and things that go crunch.
• 9:47
  Hey, Sylvia.
• 9:47
  So thinking about things that go crunch.
• 9:50
  Not in the night, but on the picnic table.
• 9:52
  right.
• 9:53
  Well maybe if you, if you get up in the middle of the night and you need a potato
• 9:55
  Hey, there are some chips that are crunchier known for
• 9:58
  their crunchy, loud, crunchy.
• 10:00
  And yeah.
• 10:01
  And so that would be the kind in the middle of the night.
• 10:03
  You'd be, you snuck into the refrige or you the cabinet and you get the potato
• 10:07
  chip bag down and you're supposed to be on a diet and you've sworn everybody
• 10:10
  in the house to watch over you and make sure you don't eat anything.
• 10:13
  You shouldn't eat, but you sneak down in the middle of the night and you crunch.
• 10:17
  Do we have
• 10:18
  The whole house knows about it, including the dog.
• 10:21
  Yes.
• 10:22
  Our dog, Otto was known for being a potato chip hound.
• 10:26
  Of course, we kind of taught him that.
• 10:27
  And one day we came back from the, well picking him up at the
• 10:30
  groomer and they looked at us and said, does he like potato chips?
• 10:34
  Because as a puppy, they'd let him out and run around and they opened a bag of
• 10:38
  potato chips and the dog came running from across the room, says, yes, Otto
• 10:43
  is a potato chip hound Otto, the dog.
• 10:45
  I taught to say I love you,
• 10:46
  Oh, I love these dogs.
• 10:49
  Hey, uh, I will say though, just to quickly, back that up the
• 10:53
  ridge, there's difference between ruffles and ridges and ruffles.
• 10:57
  This is so scientific and I hope just bear, bear with me
• 11:00
  more narrower, deeper V-shaped.
• 11:02
  But the way the.
• 11:04
  Wavy lays are these, they're wider, they're U-shaped and
• 11:08
  some reason science here.
• 11:10
  They're louder.
• 11:11
  The crunch is louder.
• 11:13
  So if you're sneaking into the pantry in the middle of the night, beware.
• 11:17
  right.
• 11:18
  So ruffles have ridges and lays are wavy, wavy lays.
• 11:22
  So they're the two brands.
• 11:23
  But, so that's part of the whole branding thing that is really interesting.
• 11:26
  And you know, potato chips have become a very regional love kind of
• 11:31
  thing.
• 11:32
  yeah.
• 11:32
  up by where we were in Cape Cod, they had, the Cape Cod chips that came in
• 11:37
  these big tan tins, and they still have them, they kind of look old fashioned
• 11:41
  tins, but they were sort of a beige back with the Cape Cod chip
• 11:46
  written on them and in brown.
• 11:48
  And did you know that you can, first of all, you can't buy a bag.
• 11:52
  At the time you had to buy them by the tin, which was
• 11:54
  That is so cool.
• 11:56
  and you could have your tin of potato chips delivered to your house when we were
• 12:02
  kids, just like they used to deliver milk
• 12:04
  Oh, that's amazing.
• 12:04
  Did you keep one of those?
• 12:06
  No, no.
• 12:07
  That was considered garbage in our house, and we never had the
• 12:10
  tins of potato chips delivered.
• 12:12
  Friends had them delivered and we're like, mom, can we have the chip?
• 12:15
  No.
• 12:15
  That's not good for you.
• 12:16
  That's parental neglect.
• 12:18
  I know.
• 12:18
  It was a parital abuse.
• 12:19
  My mom, we didn't get the tins of chips delivered.
• 12:22
  But the neighbors and other kids did,
• 12:25
  so we'd sneak
• 12:26
  childhood story is Mikesell's Mikes ells is the, I'm so proud, oldest
• 12:31
  potato chip company in the country.
• 12:33
  Mikesells.
• 12:34
  I grew up with, Mikesells.
• 12:35
  I'm like, and I still see them on the, uh, shelves and things.
• 12:38
  So, yeah, so that's, I thought that was pretty cool.
• 12:40
  That was, uh, that was our kind of thing, you know?
• 12:43
  Well, it's kind of funny how the brand names have become so much a part
• 12:46
  of our families and, and styles and traditions on that because, I mean,
• 12:50
  immediately it says Mikesells well, of course, if Mikesells, I'm gonna buy.
• 12:54
  Yeah, it's, brand loyalty and it is tradition when in and of itself, you
• 12:59
  know that you choose that same kind because there are, like, for instance,
• 13:03
  Boulder Canyon in the Rockies.
• 13:05
  Boulder Canyon, I've seen that on the shelves, but they have such things
• 13:09
  as red wine vinegar, very Colorado ish, you know, balsamic rosemary,
• 13:14
  Ooh, Lala.
• 13:15
  Poor's Brothers used to be very popular in Southwest, but I
• 13:18
  think they went outta business.
• 13:19
  But here's another one.
• 13:20
  Mid-Atlantic.
• 13:21
  Have you heard of Route 11
• 13:23
  No, I don't even know where Route or Route 11.
• 13:25
  Well, I guess if it's it's route, if you're from the south, it's route.
• 13:28
  If you're from the
• 13:29
  Yeah.
• 13:29
  But hand cooked in the Shenandoah Valley and they also have crab chips.
• 13:34
  Crab chips, like chicken chip.
• 13:36
  I've.
• 13:37
  Don't say that
• 13:38
  fast.
• 13:39
  that three times faster, you'll end up saying chicken.
• 13:41
  You know what?
• 13:42
  I just suddenly realized that, I'm like, I gotta be careful here.
• 13:46
  But you know, I don't think of the Shenandoah Valley and Crab.
• 13:49
  Do you?
• 13:50
  no, I think of it ' cause where is it?
• 13:52
  It's in Virginia,
• 13:52
  right?
• 13:53
  Maryland.
• 13:54
  Is Baltimore.
• 13:55
  Baltimore.
• 13:55
  Baltimore Crabs.
• 13:57
  Yes.
• 13:58
  I don't think about
• 13:58
  and isn't that interesting?
• 14:00
  Well, yeah.
• 14:00
  And then in the southeast there's Golden Lake.
• 14:02
  Five kinds of barbecue.
• 14:04
  I guess they have all these kinds.
• 14:06
  And then of course there are international brands.
• 14:08
  in the UK they have prawn cocktail.
• 14:12
  Prawn cocktail, but you have a cocktail sauce 'cause the dips
• 14:16
  are as important as the chips.
• 14:17
  Right.
• 14:17
  And you
• 14:17
  Oh, well, you know, right, exactly.
• 14:19
  So dips and chip, you cannot have chips alone, especially with your, well,
• 14:24
  you can have chips alone if you're eating them by yourself or you're
• 14:27
  with your, sweetie or honey or even your kids in the small little bags.
• 14:31
  But if you're with a group of people, you have to have a dip.
• 14:34
  Right.
• 14:35
  So my folks would have their cocktail parties in the, oh, I guess
• 14:38
  it was the sixties and seventies, and, My mom made this shrimp dip
• 14:42
  with something called SauceSea and an SAU dash SE shrimp cocktail.
• 14:49
  They came in these little glass jars with lids that you had to
• 14:52
  sort of pry off with a, um, like a beer, a beer puller, offerer,
• 14:56
  beer opener, whatever you call it.
• 14:58
  And, those little jars became juice jars afterwards.
• 15:01
  Just kinda like the jelly jars used to be with the, cartoons on them, but
• 15:05
  this shrimp dip was not necessarily, or the shrimp cocktail is what it was.
• 15:09
  Not necessarily the best, but it had such a strong shrimp and horseradish flavor
• 15:13
  to it that when you took three of those jars, you mixed it with a pound of.
• 15:18
  Well, a brick, I'll call it, I guess it's a pound of, cream cheese in the
• 15:21
  blender and a little bit of horseradish.
• 15:24
  Yeah.
• 15:25
  gosh.
• 15:25
  That I had just like died and gone to heaven as a kid.
• 15:29
  And because I'm a girl, it was pink.
• 15:31
  And so who has pink food?
• 15:34
  It was so good.
• 15:35
  Yep.
• 15:35
  And so And I make it today, but I 'cause saucy shrimp.
• 15:39
  See, saucy shrimp cocktail jars aren't around anymore.
• 15:43
  so I make up my own, I kind of
• 15:45
  Hey, can I make a joke?
• 15:46
  Can I.
• 15:47
  Go.
• 15:48
  Please go
• 15:49
  you have to have a dip to put your potato chips in.
• 15:52
  Besides that crazy Uncle Jim that comes to every one of the family picnics.
• 15:56
  Right.
• 15:56
  A dip.
• 15:57
  Get it?
• 15:58
  Okay.
• 15:58
  Uh,
• 15:58
  Stupid joke.
• 16:00
  Nah.
• 16:02
  bad boo.
• 16:04
  bad, bad, bad.
• 16:05
  Change the
• 16:05
  Give that girl another beer.
• 16:08
  Uh, but other international things.
• 16:10
  I mean like wasabi and seaweed.
• 16:13
  is popular in Japan.
• 16:14
  Amazingly Masala, Pandora.
• 16:17
  Pandora
• 16:17
  That's
• 16:18
  in India.
• 16:19
  Yeah.
• 16:19
  I love this one in Ireland.
• 16:21
  Shamrock and sour cream.
• 16:23
  Ah, wonder what that means, Shamrock.
• 16:24
  So it all started with George Crum, although there is some, debate of
• 16:29
  whether the French or the British had done this, but the potato chip seems
• 16:32
  like a pretty American kind of food.
• 16:35
  All red, white and blue and star spangled banner kind of
• 16:38
  They followed us though.
• 16:39
  You know, we're a leader, right?
• 16:41
  I think, I think so.
• 16:42
  There's so many different things that you can do with potato chips.
• 16:45
  I mean, potato chips have become traditions on our food beyond just
• 16:48
  eating them one at a time, right?
• 16:51
  You've got,
• 16:51
  casserole?
• 16:52
  well, the chip topping, you put it on top of that.
• 16:55
  Chicken pot pie, that instead of pastry topping you put in crushed chips.
• 16:59
  I think it'd be kind of like almost a, because once some of the recipes call
• 17:02
  for Ritz crackers, which are good, but you could also put potato chips on them
• 17:07
  Well, growing up I remember friends whose moms made the, uh, the tuna
• 17:12
  casserole or chicken cassel, but chicken was expensive at the time.
• 17:16
  Tuna was the cheapest thing to do.
• 17:18
  You make the tuna casserole with some sort of Campbell's cream of some
• 17:21
  other glop in it, had some vegetables to make it look and taste good.
• 17:26
  Well, I don't know if you put canned string beans into tuna
• 17:29
  casserole, it doesn't look too good, but that's besides the point.
• 17:33
  It was always topped with potato chips.
• 17:35
  My mom never made that casserole.
• 17:37
  I'm like, mom, how come we can't have that?
• 17:39
  It's not good for you.
• 17:40
  But yeah.
• 17:41
  the other moms made it.
• 17:42
  yeah, and then, using the chips for pie crust because they're salty, you
• 17:46
  know, there's this great big thing going on now in that sweet and sour.
• 17:50
  So, you know, you can like combine those two, two things like ice cream.
• 17:54
  I'm
• 17:55
  I never heard of like potato chips and
• 17:56
  I haven't heard of it, but you have bacon, you have all kinds
• 17:59
  of things and chocolate covered.
• 18:02
  Don't forget chocolate covered
• 18:03
  well, chocolate covered potato chips actually are pretty good.
• 18:06
  They are better than pretty good.
• 18:08
  I mean, that's why I gained five pounds at every Christmas.
• 18:11
  yeah, so you got all of that.
• 18:13
  And how about, potato chip sandwiches For real.
• 18:16
  Yeah.
• 18:17
  I thought that was a joke, but it, it was always like, I hate to say this,
• 18:20
  it was always the fat guy who talked about potato chip sandwiches, right.
• 18:24
  And think, I mean, potato chip sandwiches with a beer.
• 18:26
  Yeah.
• 18:27
  You go ahead and do that, you know, Bubba.
• 18:28
  But anyway.
• 18:31
  here's how they make potato chip sandwiches.
• 18:32
  I had to look this one up 'cause I was like, you have got to be kidding.
• 18:35
  This is the weirdest thing I've ever heard of.
• 18:36
  And who would do it?
• 18:37
  You take bread and butter.
• 18:39
  So you take your bread, you butter it, and then you put as many chips as
• 18:43
  you can between that bread and the two pieces of buttered butter, you know,
• 18:46
  buttered bread, and then you bite it.
• 18:49
  I'm gonna presume that it had to be Wonder Bread, because
• 18:52
  otherwise it's gonna fall off.
• 18:54
  So you gotta crunch down on it and it's all gonna stick together.
• 18:57
  I don't even know if they sell Wonder Bread anymore.
• 18:59
  Oh, yes, I do.
• 19:00
  Oh, and it's so good.
• 19:02
  you can also roll it up into little balls.
• 19:04
  Have you ever rolled Wonder Bread up into Little Balls?
• 19:07
  Oh yeah.
• 19:07
  You throw 'em across.
• 19:08
  So I've got a wonder quick.
• 19:09
  I know we're on potato chips, but I'm gonna tell you a Wonder Bread story.
• 19:12
  So we had radiant heat up in Connecticut, and the pipes in the 1955 house
• 19:19
  were copper and the radiant heat.
• 19:21
  The copper pipes actually start to corrode, and so every now and
• 19:25
  then we get this little teeny tiny pinhole that would turn into a lake
• 19:29
  in the middle of our living room.
• 19:30
  And after one too many calls to the plumber, I called Bob one day and said,
• 19:35
  you are gonna stay home from work.
• 19:36
  This plumber's coming and you are gonna watch how to fix this, or
• 19:40
  I'm gonna watch how to fix it.
• 19:42
  We used to fix, go ask Bob, LBDI let Bob do it and Well, apparently he
• 19:47
  learned somewhere that you ha you actually have to take the water outta
• 19:51
  the pipe so you can sweat the pipe and, reattach a new piece and, solder it on.
• 19:56
  If there's moisture in there, you can't do that.
• 19:58
  So a plumber told him, you take Wonder Bread, you put it into a ball, and
• 20:02
  you stick it on in either end of the pipe to get rid of the moisture
• 20:06
  so the water doesn't drill through.
• 20:08
  Then you solder on the new pipe and you think, well wait a second, but
• 20:11
  Wonder Bread is gonna get all gummy.
• 20:13
  No, it actually deteriorates and dissolves.
• 20:16
  So it doesn't always build strong buddies to all ways,
• 20:20
  I know, but they still have it and I'll have to remember that.
• 20:24
  Wonder bread and potato chip sandwiches.
• 20:26
  So I guess that's probably about, it's gonna be as healthy as you can get.
• 20:29
  but let's go back to potato chip pie.
• 20:31
  Do you know how to make a potato chip pie crust?
• 20:33
  No, tell me.
• 20:34
  Tell me, tell me.
• 20:35
  Well, Sylvia, you should know this because apparently is a southern thing.
• 20:38
  I had never heard about it up north or at, so I'm gonna blame
• 20:41
  everything on you in the south.
• 20:43
  I love that.
• 20:44
  I love that.
• 20:45
  A heavy responsibility.
• 20:46
  Yeah, but I, I'll take it on.
• 20:48
  The weird stuff comes from the Southerners in Kentucky.
• 20:50
  Alright, so friends in Kentucky, yeah, you have to deal with me.
• 20:54
  So what you do is First of all, you take your bag of potato chips,
• 20:57
  you get this thin kind of potato chips, not the wavy ones, right?
• 21:00
  You take your bag of potatoes, put it on the side, you take a half a
• 21:03
  cup of whole milk, you take a quarter cup of sweet condensed milk and one
• 21:08
  egg and two tablespoons of butter, and you mix that all up and make
• 21:12
  sure it's all melted and, liquidy.
• 21:13
  And then what you do is you pour those ingredients over your bowl, your two
• 21:18
  cups of chips, the thin chips, so it gets
• 21:21
  Yeah.
• 21:21
  Yeah.
• 21:22
  and then you lay your chips out in the bottom of a, pie pan.
• 21:26
  And so they're kind of like flat and layered and sock,
• 21:28
  the soggy ones that you like.
• 21:30
  So, but they're even soggier.
• 21:32
  And then you fill your pie with whatever pie filling you want,
• 21:36
  and you bake it as normal,
• 21:37
  How interesting.
• 21:38
  right?
• 21:39
  How interesting.
• 21:40
  And then they suggest that too, on top of a chicken pot pie where
• 21:43
  you would normally put a crust, a
• 21:45
  traditional,
• 21:46
  the soggy potato chips, or do you put the crunchy ones or you put the soggy
• 21:50
  don't, you know, I think maybe you could do either one, because then
• 21:53
  it would bake really nicely and.
• 21:56
  I think the soggy ones would be better because yeah, they would bake
• 21:58
  versus the crunchy
• 22:00
  ones
• 22:00
  love tops to be browned on pies and things like that.
• 22:04
  I mean, I think I gotta have a crunchy crust and so Yeah.
• 22:08
  That's kind of interesting.
• 22:10
  we'll have to, we'll have to talk more about
• 22:12
  We'll have to come up with some good ideas for, for potato chips on that one.
• 22:15
  I'm thinking pie ala mode with.
• 22:16
  Crunchy potato chip bottoms.
• 22:18
  I don't
• 22:18
  know, maybe you, you know, bake a potato chip bowl and
• 22:21
  then put your ice cream in it.
• 22:22
  Okay.
• 22:23
  You try that.
• 22:24
  I'll try that one.
• 22:26
  Or maybe Bob will try.
• 22:28
  We'll let Bob do it.
• 22:29
  Remember the old commercial?
• 22:31
  I know it was some kind of cereal commercial.
• 22:33
  Let Mikey, Mikey will do.
• 22:34
  Oh, Mikey, Mikey likes life.
• 22:36
  Let, let, loves Mikey.
• 22:37
  We'll let Bob do it.
• 22:39
  Bob has a larger and larger role in this company.
• 22:44
  With his podcasting.
• 22:46
  very well,
• 22:48
  Silent Bob gets to do everything
• 22:52
  I love Bob.
• 22:52
  I don't even know.
• 22:53
  well, yes, yes, I do too.
• 22:55
  But on that note, so our tribute to the lowly potato chip, not
• 22:59
  so lowly, pretty crunchy, pretty delicious, and you never know.
• 23:03
  Well, you do know because summertime, summertime is the best
• 23:07
  time for potato chips, don't you
• 23:09
  Yeah, except I must say I'll eat 'em even in the winter time.
• 23:13
  Just put up a potato chip bag in front of me.
• 23:16
  Don't threaten me with a good.
• 23:18
  right?
• 23:18
  So the next time you go out and have a picnic, or maybe you don't
• 23:22
  have a picnic or better when you're walking down the grocery style aisle.
• 23:25
  Grocery style grocery aisle, maybe it is a grocery style aisle.
• 23:28
  Grocery store aisle.
• 23:29
  Take a look at those bags of potato chip and think of.
• 23:32
  Thank you, Mr. Crumb.
• 23:34
  We appreciate your contribution
• 23:35
  Nancy and Sil and
• 23:37
  Bob.
• 23:37
  of course.
• 23:38
  And Bob, we'll see you soon and crunch.
• 23:41
  We will hear you soon.
• 23:42
  Bye-bye.