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SNACKFAM! Do You Like Crunchies? (Lay's Salted Caramel Chips) · Critically Acclaimed Network

0:09
[SPEAKER_00]: Hello and welcome to the first episode of the Snack Fam podcast.
0:14
[SPEAKER_00]: Yeah.
0:14
[SPEAKER_00]: I'm your host Angie Saibold and sitting with me is my co-host and my son Henry Saibold.
0:21
[SPEAKER_03]: Hello, I am Henry.
0:22
[SPEAKER_03]: I love snacks because they're yummy and they're snacky and they're snacks and snacks are yummy and snack.
0:34
[SPEAKER_00]: That's basically the vibe here at this podcast.
0:37
[SPEAKER_00]: We are two people who realize that we love food and more than loving food, we love snacks.
0:44
[SPEAKER_00]: Snacks are worth celebrating, and snacks are really at a peak era right now, because we're getting so much variety in the snacking world, so much that it can't be contained by a permanent production cycle apparently.
0:57
[SPEAKER_00]: So now we are blessed with limited addition snacks.
1:02
[SPEAKER_00]: Henry, why are limited edition snacks so appealing to you?
1:06
[SPEAKER_03]: Because like limited edition, it's not like the whole concept of limited edition in general, not just for snacks, like for soap and shampoo and other stuff as well.
1:15
[SPEAKER_03]: A whole concept of limited edition is to like entice you in because it's like, oh, you're never gonna see this again.
1:25
[SPEAKER_03]: If you don't buy this now, you're never gonna get another chance to everyone.
1:30
[SPEAKER_03]: like think of something like the McRive where they got discontinued and or like a snack wrap from McDonald's where it got discontinued and then it came back for a limited will the snack wrap is back forever but it got discontinued and it comes back for limited times but we thought it was gone for good when it was gone.
1:48
[SPEAKER_00]: exactly.
1:49
[SPEAKER_00]: So that limited edition snack is bringing this conceit of scarcity into the snack world, and it's really kind of gamifying how we eat snacks because sometimes they're at just specific locations.
2:05
[SPEAKER_00]: There's been many times we are based in Los Angeles, but there's been many times we've had to go to the South Bay because that's where the closest Walmart is because we might want to
2:17
[SPEAKER_03]: such as the iHop 2D Freely is, which is not what we're trying today, but it is it is a it is a snack.
2:24
[SPEAKER_03]: It is a it is a chip.
2:25
[SPEAKER_00]: It is a chip.
2:27
[SPEAKER_00]: And it is a lays chip specifically.
2:29
[SPEAKER_00]: And that is that is what the first episode of snack fam is going to be devoted to.
2:36
[SPEAKER_00]: we are going to be talking about snacks going into the history of some of these snacks and then the most fun part for us and hopefully for you as well who are listening maybe you can eat along at home if you hear this episode in enough time but we are going to be tasty testing live on air limited edition snacks so the reaction you get from us in the moment that is going to be
3:06
[SPEAKER_00]: gut reaction to what these snacks feel and taste like and what we think about them.
3:13
[SPEAKER_00]: What we will be doing from there is we will be maintaining a tier list that you on our Facebook and on our other channels.
3:20
[SPEAKER_00]: Yeah, so
3:22
[SPEAKER_00]: The subject of our first episode is a laser-limited addition chip.
3:27
[SPEAKER_00]: And this one is actually a lot easier to find than some of the other ones we will likely taste as time goes on in this podcast.
3:35
[SPEAKER_00]: And as Henry said, we have previously tried some really unusual laser.
3:41
[SPEAKER_03]: Such as actually one that we still have, but we've tried before.
3:52
[SPEAKER_00]: I was going to call these out.
3:53
[SPEAKER_00]: These are a special addition collab with Lionel Messie, the famous soccer player, and their Argentinian state flavored, and this is where limited addition snacks become really fascinating to me because I think we are in an era where there is
4:10
[SPEAKER_00]: This uncanny valley of flavor.
4:12
[SPEAKER_00]: If this bag of lays says it's Argentinian steak flavored, I feel like in the past that would mean like, oh, it's got spices.
4:21
[SPEAKER_00]: It tastes like garlic or like things that you would put on a steak.
4:26
[SPEAKER_00]: And one of one of these chips tastes like steak.
4:29
[SPEAKER_03]: And actually, we had some, like I think Japanese are Chinese layers at one point, I forgot.
4:36
[SPEAKER_03]: Which one was it?
4:37
[SPEAKER_03]: Was it Japanese or Chinese?
4:38
[SPEAKER_03]: I want to say they were Korean, but international, international ways of spicing crawfish.
4:45
[SPEAKER_03]: And I really like them because I like fish.
4:48
[SPEAKER_03]: This girl right here, he's tapping me.
4:53
[SPEAKER_03]: Didn't like them because, quote, they taste too much like fish.
4:59
[SPEAKER_00]: It's true, I think I go into chips with a certain expectation that it's like, okay, this is going to give me an impression of a flavor, but it's not going to actually taste like that flavor.
5:12
[SPEAKER_03]: Like, if you're, if you're drinking,
5:16
[SPEAKER_03]: grape-cooled, for example.
5:19
[SPEAKER_03]: You're not going to expect it to taste one-to-one like a grape.
5:24
[SPEAKER_03]: Like you're going to expect it to taste like artificial grape or like
5:29
[SPEAKER_03]: Coolade, like just, coolade flavor.
5:32
[SPEAKER_00]: But that might be the future that we're in, maybe flavor technology has advanced so much that we actually can have a great flavor that tastes like a grape and not air quotes great.
5:44
[SPEAKER_00]: Not that artificiality that we're used to.
5:47
[SPEAKER_00]: And Henry's right, my reaction on eating those spicy crawfish lays was this taste too much like crawfish.
5:56
[SPEAKER_00]: So now that I know we're in a place where these flavors could taste like exactly what they say on the bag, that really opens up a whole new set of expectations.
6:08
[SPEAKER_03]: but also, I once at my school, one of my friends, gave me a bag of spicy, case-o-funnyens.
6:17
[SPEAKER_00]: That sounds really good.
6:18
[SPEAKER_03]: I expected them to be like, you know, at least a little case-o-y.
6:22
[SPEAKER_03]: I ate it and it didn't taste anything like cheese.
6:27
[SPEAKER_03]: It wasn't spicy and I can't even describe with words how it tasted.
6:33
[SPEAKER_03]: I can more describe it as with a noise.
6:38
[SPEAKER_00]: Oh, what is accurate?
6:44
[SPEAKER_00]: Noises are appropriate reactions, and maybe that's worth just establishing that right now.
6:50
[SPEAKER_00]: You might hear us make some really weird noises on this podcast because again, you're going to be getting our unfiltered reactions to trying these snacks for the first time.
7:00
[SPEAKER_03]: This podcast has no edit, it only might have a little edit.
7:04
[SPEAKER_00]: That's a little edit.
7:05
[SPEAKER_00]: Basically, no editing, it's where YouTube channel is where we stop being polite and start getting real judging about snacks and chips.
7:15
[SPEAKER_00]: So I don't even think we've said yet the chips that we're going to have.
7:18
[SPEAKER_03]: Yeah, we have not let me let me make some ASMR for you guys real quick by grabbing the bag.
7:22
[SPEAKER_00]: Oh, do you enjoy crinkly bag noises?
7:28
[SPEAKER_00]: Wait, let me put on my ASMR voice.
7:31
[SPEAKER_00]: We are crinkling the bag.
7:38
[SPEAKER_03]: All right.
7:39
[SPEAKER_03]: All right.
7:40
[SPEAKER_03]: ships for this episode are laser, salted caramel returning from 2020 and what like Canada is it just Canada?
7:51
[SPEAKER_00]: No, originally these chips were available at Kruger stores.
7:56
[SPEAKER_00]: So depending on what part of America you live in, that could be Kruger, that could be Ralphs, that could be King Super, they own a lot of different
8:09
[SPEAKER_00]: run of lays salted caramel got past us probably because that was in the year 2020 and we were all just busy ordering in staccart and not really going outside of our comfort zone.
8:20
[SPEAKER_03]: Although pandemic kicking.
8:22
[SPEAKER_00]: But I will say it is a little weird that these never came into our purview because the thing we were the most guilty of doing on those instaccart orders during lockdown was ordering
8:38
[SPEAKER_03]: No, I don't guarantee you, but like 50% chance if you go on the Ralph's website right now and look on the app, you won't be able to find these trips.
8:47
[SPEAKER_00]: Maybe, maybe not.
8:49
[SPEAKER_00]: But what's nice is this time around, it's not just at Kroger stores anymore.
8:53
[SPEAKER_00]: These are available in a whole selection of stores nationwide.
8:57
[SPEAKER_00]: I know they're available at Target.
8:58
[SPEAKER_00]: They're available.
8:59
[SPEAKER_00]: It's like gas stations and seven leavens.
9:02
[SPEAKER_00]: You know, I took this bag from Henry to stop it from making noise and now I realize I'm holding a chip bag and no matter what I do, it's gonna make a noise.
9:10
[SPEAKER_03]: Yeah, no, it's impossible to not make noise.
9:13
[SPEAKER_03]: You want to...
9:14
[SPEAKER_00]: So I've put it down.
9:16
[SPEAKER_00]: I've put the chip bag down very gently.
9:19
[SPEAKER_00]: Just imagine the unopened chip bag touching the ground.
9:24
[SPEAKER_00]: Imagine my son deliberately knocking over the chip bag.
9:28
[SPEAKER_03]: I can not get over it fell over because you moved your leg.
9:30
[SPEAKER_00]: Imagine gravity taking hold with the chip bag.
9:34
[SPEAKER_00]: This has been CHIP ASMR.
9:38
[SPEAKER_03]: No, they're will definitely be more of this, I don't know.
9:42
[SPEAKER_00]: Do you, do you enjoy the sound of CHIP's crinkling in a mouth?
9:48
[SPEAKER_00]: Do you like crunches?
9:54
[SPEAKER_00]: Anyway, yeah, these were originally just available in Quirgristores, but now they are available in stores nationwide and this is the second run of lays salted caramel now this is not to be confused with
10:09
[SPEAKER_00]: all of the different specialty flavors that Lay puts out in a year.
10:14
[SPEAKER_00]: I am really jealous of Canada right now because for at least the second year running they have a holiday chip selection happening called holiday table where
10:25
[SPEAKER_00]: The flavors seem more global, and they're also more reminiscent of stuff like Joan Soda.
10:31
[SPEAKER_00]: When you could get like the Joan Soda pack, and it's like turkey and gravy and like green being casserole.
10:36
[SPEAKER_03]: Yeah, if you've seen Joan Soda recently, they actually put out a collab with Krayola making Krayon Soda's.
10:45
[SPEAKER_03]: And there's a youtuber, everyone calls her the dandelion girl.
10:49
[SPEAKER_03]: They made her a special pack of the retired version, because they had a regular version with the 12 normal colors.
10:59
[SPEAKER_03]: And the retired pack version with the 12 retired colors that we're making a tour back then.
11:03
[SPEAKER_03]: And they gave the dandelion girl a package of 12 of the dandelion sodas.
11:11
[SPEAKER_00]: Wow.
11:11
[SPEAKER_03]: Which were I believe pineapple coconut cream flavor?
11:15
[SPEAKER_00]: They actually sounds really good.
11:17
[SPEAKER_00]: That sounds like a pimeocolata kind of soda.
11:19
[SPEAKER_03]: She's basically a pimeocolata.
11:20
[SPEAKER_03]: Yeah, she's out of taste at a lot like a pimeocolata.
11:22
[SPEAKER_03]: She's out of tune with like coconut that much though.
11:25
[SPEAKER_03]: I like coconut.
11:26
[SPEAKER_00]: I had to get used to coconut.
11:28
[SPEAKER_00]: My mom loved coconut when I was a kid, so a lot of the snacks and treats like baked goods and cakes in the house were very coconut forward and as a kid who really had an issue with textures growing up, coconut was a hard
11:47
[SPEAKER_00]: concept to kind of wrap my tongue around.
11:50
[SPEAKER_03]: It's a hard cell for you.
11:51
[SPEAKER_00]: A hard cell.
11:53
[SPEAKER_00]: It really took eating mounds bars and actually bounty bars when bounty bars were more prevalent in the US to just kind of get that unadulterated hit of coconut and go, okay, this is good.
12:06
[SPEAKER_00]: Like, it's a little chewy and weird, but it's good.
12:08
[SPEAKER_00]: And now I don't really have a problem with coconut, but I do agree.
12:12
[SPEAKER_00]: It's very powerful flavor.
12:13
[SPEAKER_00]: Yeah.
12:13
[SPEAKER_03]: You know how I got into coconut?
12:16
[SPEAKER_03]: Oh, man joy.
12:17
[SPEAKER_03]: Why does everyone hate on all men joy?
12:19
[SPEAKER_03]: All men joy is better than mounds.
12:21
[SPEAKER_03]: All men's are good.
12:22
[SPEAKER_03]: Why do you guys hate all men?
12:23
[SPEAKER_00]: There is a weird aversion to having nuts in candy bars, and that could be a whole aside at a whole episode.
12:32
[SPEAKER_03]: I like, uh, preferably for me.
12:34
[SPEAKER_03]: This is just a quick little side tangent.
12:36
[SPEAKER_03]: My favorite nuts to put in chocolate, and I don't like, do my chocolate because it's
12:42
[SPEAKER_03]: Pistachio pure rage like regular pistachios.
12:45
[SPEAKER_03]: I like pistachios Olons Peanuts and sometimes cashews if you can do it right?
12:54
[SPEAKER_00]: And here is our bonus content, the nuts in candy bars, dear.
13:00
[SPEAKER_03]: No, that doesn't exist, unfortunately.
13:01
[SPEAKER_00]: I mean, I am a purist.
13:03
[SPEAKER_00]: I do enjoy just like a straight-up chocolate bar, but I do like nuts in candy bars and maybe you just have to like nuts in the first place.
13:12
[SPEAKER_03]: Yeah, that's probably not.
13:13
[SPEAKER_00]: There aren't many nuts that I don't enjoy.
13:16
[SPEAKER_00]: Like if you forced me to pick my least favorite nut, I suppose it's a walnut.
13:21
[SPEAKER_03]: Yeah, I don't look well on it either.
13:23
[SPEAKER_03]: I feel like my least favorite nut is Walnut's or macadamia nuts.
13:29
[SPEAKER_03]: I don't really like macadamia nuts that much.
13:31
[SPEAKER_00]: Oh, see, I love macadamia nuts.
13:33
[SPEAKER_00]: I feel like growing up in the 90s, we went through a big white chocolate macadamia nut phase.
13:40
[SPEAKER_00]: And my first job, I worked in a coffee shop at books a million.
13:44
[SPEAKER_00]: So shout out to all my southern listeners.
13:47
[SPEAKER_00]: It was not part of Snobl.
13:48
[SPEAKER_00]: It was books a million.
13:51
[SPEAKER_00]: We got free coffee and we got 50% off of food for working in the coffee shop and we had these white chocolate macadamia nut cookies and I still miss them.
14:02
[SPEAKER_00]: I don't know if it's just because that was my first exposure to that particular flavor combination but no other white chocolate macadamia nut cookie has hit as hard for me
14:21
[SPEAKER_03]: We can make you like, like, melted white chocolate with macadamia nuts in it, turning that melted white chocolate into cookie dough and like make that and do you think that would be better or the same?
14:36
[SPEAKER_00]: Yeah, that sounds more like fun.
14:39
[SPEAKER_03]: It's not fun.
14:39
[SPEAKER_03]: It's like, you know how you turn like milk in the cookie dough just replace the milk with the liquid chocolate.
14:47
[SPEAKER_00]: And letting me on how you turn milk into cookie dough.
14:50
[SPEAKER_00]: you know how like you know like milk and flour okay okay so we're not saying just milk milk some chocolate and then it's like that's a kidding cookie no that would just be chocolate with my can name it up to it follow Henry for more cooking tips we have maybe unintentionally set ourselves up for a good transition here because we're talking about nuts in candy bars so it's the marriage of the sweet and the savory or the sweet and the salty
15:17
[SPEAKER_00]: Yes, Henry, how do you feel in general about salted caramel?
15:22
[SPEAKER_03]: Oh, that's tough.
15:23
[SPEAKER_03]: Well, it depends how you do it if it's like
15:26
[SPEAKER_03]: Dark chocolate salted caramel?
15:28
[SPEAKER_03]: I'm in milk chocolate salted caramel depends how you do it like how how how intense the milk is White chocolate so salted caramel?
15:37
[SPEAKER_03]: No And just like a square of salted caramel.
15:41
[SPEAKER_03]: I wouldn't eat that.
15:44
[SPEAKER_03]: I would I might enjoy it, but I probably wouldn't Like it's like a 275
15:49
[SPEAKER_00]: And I feel like salted caramel is now just an established flavor.
15:54
[SPEAKER_03]: It's a flavor profile at this point.
15:56
[SPEAKER_03]: Like you can have salted fudge and someone will call it, ooh, chocolate salted caramel.
16:02
[SPEAKER_00]: Mm-hmm.
16:03
[SPEAKER_00]: Like you really just need salt and caramel.
16:05
[SPEAKER_00]: And it will not.
16:06
[SPEAKER_00]: Like whatever treat you have is now.
16:09
[SPEAKER_00]: It's salted caramel.
16:11
[SPEAKER_03]: Yeah, I've made, um, we've, like, this camp that I went to one time.
16:15
[SPEAKER_03]: We salted a banana and third in a pan and we caramelized the banana and someone not me, someone else made a joke.
16:23
[SPEAKER_03]: You're like, oh, we're making salted caramel bananas.
16:25
[SPEAKER_00]: But I mean, realistically you are, the act of caramelization, sometimes, is as simple as taking sugar and Combining that with a food and just letting the crystal, you know, the crystal element do it's thing.
16:42
[SPEAKER_03]: Also, one of my friends, one time Surprised me with some fake caramel air quotes
16:48
[SPEAKER_03]: fake caramel, uh, and they, you know what they did?
16:52
[SPEAKER_03]: They made it themselves.
16:54
[SPEAKER_03]: They said, hey, Henry, you want to try my caramel, and they walked up to me with this bag of caramel, and I'm like, your ultrasonic, and after I ate it, I'm like, why is this a salty?
17:06
[SPEAKER_03]: And they're like, I made it with salt instead of sugar.
17:08
[SPEAKER_00]: Oh, and I'm like,
17:12
[SPEAKER_00]: Yeah, the basis of the caramel does need to be sugar because otherwise it's just going to be gross.
17:21
[SPEAKER_00]: Yeah, although I do understand the thought process there, right, salted caramel.
17:27
[SPEAKER_00]: They understand how caramel works.
17:29
[SPEAKER_00]: Oh, the way he must make salted caramel is by making it with salt.
17:33
[SPEAKER_03]: No, they said they deliberately made it with salt instead of sugar.
17:37
[SPEAKER_00]: Yeah, which I, I'm a little
17:39
[SPEAKER_00]: intrigued us to how that would actually caramelize.
17:42
[SPEAKER_00]: Did it have like that brown that did it read like caramel?
17:47
[SPEAKER_03]: It read like for the first second like it like melted on my tongue like actual kit like a caramel square and then it became salty and I'm like oh god what is this and he's like it's salt and I'm like oh I mean I'm not saying I will eat salt but still
18:04
[SPEAKER_00]: but yeah there there is a limit and i think that is kind of where i stand unsalted caramel i'm i'm good with marrying sweet and savory but you got to get the balance right you can't you can't just do
18:18
[SPEAKER_03]: Huh, this thing is good with sweet.
18:20
[SPEAKER_03]: Why don't I make it with salt and stuff?
18:22
[SPEAKER_03]: Like, when you eat a chocolate bar, that is made with salt and stuff sugar.
18:27
[SPEAKER_00]: No.
18:28
[SPEAKER_00]: Exactly.
18:29
[SPEAKER_00]: Because then you're essentially eating a block of baking chocolate.
18:32
[SPEAKER_00]: Yes.
18:33
[SPEAKER_00]: If you haven't already learned this lesson, my son.
18:35
[SPEAKER_00]: This is a... Don't eat a square of baking chocolate.
18:38
[SPEAKER_02]: No, no, do not.
18:39
[SPEAKER_02]: It's not gonna taste like chocolate.
18:40
[SPEAKER_02]: No, it's not going to be salty.
18:43
[SPEAKER_00]: But I think the salt element is really what we're missing going back to this Canadian chips because the flavors that got rolled out in Canada for the holidays were at least two years running now.
18:54
[SPEAKER_00]: It's called the holiday table collection.
18:57
[SPEAKER_03]: Well, but that's pretty cute.
18:58
[SPEAKER_00]: And the options are turkey dinner.
19:01
[SPEAKER_03]: Oh, you.
19:03
[SPEAKER_03]: Oh, oh.
19:04
[SPEAKER_00]: jerk chicken.
19:05
[SPEAKER_03]: Oh, that one sounds really good.
19:07
[SPEAKER_03]: Did you make ginger juice?
19:08
[SPEAKER_00]: Like, Jamaican ginger juice?
19:09
[SPEAKER_00]: All right.
19:09
[SPEAKER_00]: And Tika Masala.
19:11
[SPEAKER_03]: Tiyama Sala?
19:13
[SPEAKER_00]: We have learned from various other experiments with food that Garam Masala makes a lot of things better.
19:19
[SPEAKER_00]: Including popcorn?
19:21
[SPEAKER_03]: Seriously, try it for yourself.
19:23
[SPEAKER_03]: Garam Masala popcorn is very legit and delicious.
19:26
[SPEAKER_00]: But yeah, that's what Canada gets.
19:28
[SPEAKER_00]: They get the Jones vibe.
19:29
[SPEAKER_00]: They get the holiday dinner vibe.
19:31
[SPEAKER_00]: We get salted caramel.
19:33
[SPEAKER_00]: Which I would argue is not like a holiday exclusive flavor.
19:39
[SPEAKER_00]: It's not like, oh, it's Christmas time and my thoughts turn to peppermint and gingerbread and salted caramel.
19:47
[SPEAKER_03]: Okay, so now we will... we will take...
19:51
[SPEAKER_03]: Or probably delicious chips, and open them for a little bit more of ASMR.
19:59
[SPEAKER_00]: Yeah, and while you're doing that, I guess I'm hard.
20:02
[SPEAKER_00]: I did look to the good people of Reddit to see what the consensus has been so far on these chips.
20:12
[SPEAKER_00]: Ooh, Henry has smelled it in the bag.
20:15
[SPEAKER_03]: Oh God, that's... that's... That was a face.
20:18
[SPEAKER_03]: That's spot on.
20:19
[SPEAKER_00]: Whoa!
20:21
[SPEAKER_03]: That smells one to one like salted caramel.
20:23
[SPEAKER_00]: Okay, that really does smell like salted caramel.
20:26
[SPEAKER_00]: That's unreal.
20:27
[SPEAKER_03]: It's like it's super strong, too.
20:29
[SPEAKER_03]: Like I wave the bag towards me and I smell it.
20:32
[SPEAKER_00]: It seems like taking a sample size of reddit reviews.
20:36
[SPEAKER_00]: Some people feel like these are too salty.
20:38
[SPEAKER_00]: Some people feel like the flavor is accurate, but maybe that's too weird as a chip.
20:43
[SPEAKER_03]: Oh, like, uh, ice cream sandwiches, uh, opinion on peeps eat.
20:48
[SPEAKER_00]: Just decide note, this is a pro peeps eat home.
20:51
[SPEAKER_03]: Like, we love, we love peeps eat, bring it back.
20:53
[SPEAKER_03]: We see you cowards.
20:54
[SPEAKER_00]: Please bring peepsie back.
20:56
[SPEAKER_00]: Um, if we have any power with this podcast at all, maybe this should be our mission, like, to get peepsie back.
21:02
[SPEAKER_00]: To get peepsie back, we're, we're going to sign off every episode, I think, by saying,
21:07
[SPEAKER_03]: Like it's like the the whole geno for smash thing like people would end their their episodes by yelling geno for smash into the mic We're gonna yell bring Pepsi back in the mic.
21:17
[SPEAKER_00]: Yeah, maybe that's what we're gonna do.
21:19
[SPEAKER_00]: Yes, we do want Pepsi to come back But anyway, I'm gonna read a couple of comments from Reddit reviews
21:27
[SPEAKER_00]: One common complaint is that these might be too salty like they lean too much into the salt versus the caramel But judging by the smell, I don't believe that Again, the flavor is accurate, but it might be too weird as a chip Some people were talking about a bad after taste which some of these do have a really weird after taste We do have some water here as a palate cleanser He got water.
21:52
[SPEAKER_03]: I got water my water's over here if you hear like that's may put in gun my water
21:57
[SPEAKER_00]: Let it.
21:58
[SPEAKER_00]: I did want to call out two specific quotes, um, Reddit or Kimmy why said, they remind me of a french fry dipped in a frosty.
22:07
[SPEAKER_00]: Ooh, Henry, if you've ever had a frosty.
22:10
[SPEAKER_03]: I have not, but I've dipped my McDonald's fries in my McDonald's shake.
22:14
[SPEAKER_03]: There you go.
22:16
[SPEAKER_00]: Same energy, like dipping your fries in a shake.
22:18
[SPEAKER_00]: Like, that is maybe the classic sweet savory combo.
22:22
[SPEAKER_03]: Yes.
22:23
[SPEAKER_00]: And then I'm going to mangle this username, but Reddit user Pinkin Ives says, they taste like the mall smells.
22:32
[SPEAKER_03]: Wait, can I look at that post?
22:34
[SPEAKER_03]: Just a sec.
22:36
[SPEAKER_03]: Pinkle and I, I believe.
22:38
[SPEAKER_03]: Like Lincoln.
22:40
[SPEAKER_00]: Cool.
22:40
[SPEAKER_00]: But that's how you would say it, Pinkin.
22:42
[SPEAKER_03]: Yeah, yeah, probably.
22:43
[SPEAKER_03]: No, okay.
22:45
[SPEAKER_00]: The moment of truth is here.
22:46
[SPEAKER_03]: So more ASMR from the bag drinkables.
22:50
[SPEAKER_03]: Here is your chip.
22:51
[SPEAKER_00]: Thank you, man.
22:52
[SPEAKER_03]: Thank you, man.
22:53
[SPEAKER_00]: Oh my god.
22:53
[SPEAKER_03]: Here's my chip.
22:54
[SPEAKER_00]: It smells so caramely.
22:56
[SPEAKER_03]: I'm gonna put down the bag.
22:58
[SPEAKER_03]: All right.
22:59
[SPEAKER_03]: Dang it.
23:00
[SPEAKER_03]: And sink it as retinolink once said.
23:02
[SPEAKER_03]: Uh-huh.
23:06
[SPEAKER_03]: Oh, wow.
23:07
[SPEAKER_03]: Whoa.
23:08
[SPEAKER_03]: Whoa.
23:11
[SPEAKER_03]: Oh.
23:11
[UNKNOWN]: Oh.
23:12
[SPEAKER_00]: Ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha
23:38
[SPEAKER_03]: is so fleeting and then it's just like ha ha it's like got you it's a chip and then you and then it becomes like chip salty and then here's the experience it took in my mouth and might be different for you but this is what it was so it was salted caramel and then like regular chip like like a strip and then it just became this really
24:02
[SPEAKER_03]: Undescribable, bad flavor.
24:06
[SPEAKER_03]: Like, oh God, there's the offer to say, oh, you drink some water.
24:10
[SPEAKER_00]: You drink some water.
24:12
[SPEAKER_00]: But yeah, I'm going to eat another chip now that my expectations like I have a level.
24:19
[SPEAKER_00]: I have a bar now.
24:20
[SPEAKER_03]: Yeah, I think, oh, actually after I walked down to some water now, it just tastes like caramel and chip and it's better.
24:26
[SPEAKER_03]: So it kind of came back.
24:28
[SPEAKER_03]: I watched it out, it came back.
24:30
[SPEAKER_03]: But now it's a better aftertaste.
24:31
[SPEAKER_01]: Interesting.
24:32
[SPEAKER_01]: I'm going to drink some water then Drink water Hmm, see what I'm in.
24:43
[SPEAKER_00]: I'm not getting it as strongly as you did.
24:45
[SPEAKER_00]: Maybe you've got like a more seasoned chip.
24:47
[SPEAKER_03]: Uh, I might have because I like the way I eat chips.
24:50
[SPEAKER_03]: I like put it down on my tongue and then chew and then swallow Uh-huh, like like here.
24:54
[SPEAKER_00]: So you had more of a sensory experience.
24:56
[SPEAKER_03]: Yeah, open your open up Like that.
24:59
[SPEAKER_00]: Oh, God.
25:00
[SPEAKER_03]: That's what I do
25:03
[SPEAKER_03]: How do you eat it?
25:06
[SPEAKER_00]: You only know I've never given it on Oh There's that roller coaster again.
25:11
[SPEAKER_03]: Yep How do you eat a chip
25:16
[SPEAKER_00]: You know, it's one of those things I've never stopped to consider.
25:18
[SPEAKER_00]: Do you like do it like, uh, or like, oh, certainly not vertically, because I feel like that could end up hurting my gums.
25:24
[SPEAKER_03]: It's a friend of grantees, it's vertically.
25:26
[SPEAKER_00]: I mean, I do think there are some chips that kind of lend themselves to you, kind of putting them on your tongue, which is what Henry did.
25:32
[SPEAKER_03]: Yeah, that, and I do that with every chip.
25:34
[SPEAKER_03]: Also, this one's like perfectly pringleshaped.
25:37
[SPEAKER_00]: Yeah.
25:37
[SPEAKER_03]: How do we get like pringles?
25:39
[SPEAKER_00]: These are stealth pringles.
25:41
[SPEAKER_03]: These are, yeah, they're the same size and shave as bringles.
25:45
[SPEAKER_00]: So I'm going to take the third and final bite and I'm going to take my second one.
25:49
[SPEAKER_03]: I'm going to do it just eating and putting it on.
25:52
[SPEAKER_00]: I do believe in a three bite strategy.
25:54
[SPEAKER_00]: If you try something and the first bite's kind of weird, try two more bites.
25:58
[SPEAKER_00]: Just make sure to confirm what your first impression was.
26:04
[SPEAKER_00]: Could change?
26:06
[SPEAKER_03]: Yeah, I think I understood how you did it the last time and yeah, that's definitely way weaker.
26:10
[SPEAKER_03]: I don't even get enough.
26:12
[SPEAKER_00]: Okay.
26:12
[SPEAKER_00]: I'm just going to put this.
26:14
[SPEAKER_03]: I'm not gonna... Yeah, let's put it on your tongue.
26:17
[SPEAKER_00]: Ahhhh.
26:19
[SPEAKER_00]: Leave it there.
26:20
[SPEAKER_00]: What's weird is I find myself, I do want to reach into the bag and eat another chip.
26:25
[SPEAKER_03]: I did, it's bad but I want more.
26:28
[SPEAKER_03]: Yeah, I'm gonna do it.
26:30
[SPEAKER_03]: I'm also going to do it.
26:34
[SPEAKER_00]: Okay, this is really weird.
26:36
[SPEAKER_00]: These chips grow on you.
26:38
[SPEAKER_00]: They're bad, but I want to keep eating.
26:41
[SPEAKER_00]: They're bad, but you're going back.
26:43
[SPEAKER_00]: I'm going back for the hit of caramel.
26:45
[SPEAKER_00]: Do we need to... Then hit of caramel is worth it.
26:47
[SPEAKER_00]: For knowing it's just going to drop me back into the harsh reality of ha-ha.
26:52
[SPEAKER_00]: This is just a lace chip.
26:53
[SPEAKER_03]: Oh, God, it's burning myself.
26:55
[SPEAKER_00]: Thank you so much.
26:59
[SPEAKER_00]: All right.
26:59
[SPEAKER_00]: I am setting down the back of chips.
27:06
[SPEAKER_03]: Let's go rank this on the last year list that we have.
27:11
[SPEAKER_00]: We didn't want to just do like S tier H here, what have you?
27:14
[SPEAKER_00]: So the tiers as devised by Henry R. Delicious on the top.
27:19
[SPEAKER_03]: Tasty as A.
27:21
[SPEAKER_03]: Minus B.
27:22
[SPEAKER_03]: Bad as C. And Gross as D.
27:28
[SPEAKER_00]: So, already I have issues with this ranking system because it was kind of gross, but it's not bad.
27:36
[SPEAKER_00]: My instinct is to put it given these parameters.
27:41
[SPEAKER_03]: Bad, I say bad here.
27:42
[SPEAKER_00]: I was going to say mid.
27:44
[SPEAKER_00]: You say mid here.
27:45
[SPEAKER_00]: Because my first impression was this is bad, but I kept eating it, and then I kind of got used to it.
27:52
[SPEAKER_03]: Because this is my thought process.
27:54
[SPEAKER_03]: Gross, or it was delicious or not not delicious tasty Gross mid gross again
28:05
[SPEAKER_00]: So I say bad, I think we can agree on bad.
28:10
[SPEAKER_00]: And that's gonna be something really interesting in these episodes because it's going to be times we're probably going to wildly diverge in opinion.
28:17
[SPEAKER_03]: Like say I say delicious, you say gross so that we have to put it in mid-tier because that's the middle.
28:22
[SPEAKER_00]: Yeah, that's what compromise looks like.
28:24
[SPEAKER_00]: So yes, the official snack fan ranking of the lays limited edition salted caramel chips.
28:31
[SPEAKER_00]: It's bad.
28:32
[SPEAKER_00]: It's bad, it's bad.
28:34
[SPEAKER_00]: It's bad, but are we going to keep eating them?
28:36
[SPEAKER_00]: Yes, because apparently we hate our own mouths.
28:41
[SPEAKER_03]: Great, bag ol' bad.
28:42
[SPEAKER_00]: Bag ol' bad.
28:43
[SPEAKER_00]: Bag ol' bad.
28:46
[SPEAKER_03]: Great, two, one.
28:48
[SPEAKER_00]: Bag ol' bad.
28:49
[SPEAKER_00]: All right, thank you, everyone.
28:52
[SPEAKER_00]: For listening to the first episode of Snack Sam, I'm sure we're going to get into some really interesting conversations as this goes on.
29:01
[SPEAKER_00]: If you like what you hear,
29:02
[SPEAKER_00]: be sure to leave us a review.
29:04
[SPEAKER_00]: We'll be streaming everywhere that you find podcasts.
29:07
[SPEAKER_00]: And if you have suggestions for interesting limited edition snacks for us to try, drop us a line.
29:13
[SPEAKER_00]: You can find us on Instagram at SnackFamPod.
29:17
[SPEAKER_00]: You can also find us at Facebook.
29:20
[SPEAKER_00]: Also.
29:21
[SPEAKER_03]: SnackFam.
29:21
[SPEAKER_00]: as SnackFam, and you can email us at SnackFamPod at gmail.com.
29:28
[SPEAKER_00]: Reviews help a lot, so if you like what you hear, leave a review.
29:30
[SPEAKER_00]: If you don't like what you hear, leave a review anyway.
29:34
[SPEAKER_00]: All publicity is good publicity.
29:36
[SPEAKER_03]: Subscribe to my YouTube channel at Henry Hennetak on YouTube.
29:41
[SPEAKER_00]: And tune in for more interesting observations from the weird wild world of limited addition snacks.
29:47
[SPEAKER_00]: Thank you for listening to the SnackFam, and please,
29:50
[SPEAKER_00]: Bring that peepsie!
29:52
[SPEAKER_00]: Cowards!
29:54
[SPEAKER_00]: Oh, cowards!
29:55
[SPEAKER_00]: You hear that peepsie?
29:56
[SPEAKER_00]: We are calling you out!
29:58
[SPEAKER_00]: Bring it back!
29:59
[SPEAKER_00]: Bring it back!
29:59
[SPEAKER_00]: What's stopping you?
30:01
[SPEAKER_00]: Are you afraid of flavor?
30:02
[SPEAKER_00]: I'm going to make your, you're one of your ears now in pain.
30:06
[SPEAKER_00]: No, don't do that.
30:07
[SPEAKER_03]: No, I mean Pepsi's ears.
30:09
[SPEAKER_00]: No, don't make Pepsi.
30:10
[SPEAKER_00]: Don't hurt Pepsi.
30:12
[SPEAKER_00]: Let's, let's roll it back.
30:13
[SPEAKER_00]: We need Pepsi to like be on our side.
30:15
[SPEAKER_03]: Pepsi, you're still cowards though.
30:16
[SPEAKER_03]: We're not Katy.
30:19
[SPEAKER_00]: Bring it back, you cowards.
30:22
[SPEAKER_00]: Goodbye.
30:23
[SPEAKER_00]: See you next next time.
30:25
[SPEAKER_00]: The SnackFam podcast is performed by Angie Cyborg and Henry Cyborg, edited by Angie Cyborg, production assistants by Whitney Cyborg.
30:33
[SPEAKER_00]: Theme song is Android, SawCop by Kevin McLeod, via www.enculpattack.com, licensed under Creative Commons by Attribution 4.0.
30:42
[SPEAKER_00]: All opinions expressed on SnackFam belong to the content creators and are not influenced by any corporate sponsorship.