They came. We tasted them. And one conquered. After three months of devouring Cappuccino, Wasabi Ginger, Cheddar Bacon Mac & Cheese and Mango Salsa chips, America voted on a winner of the Lay’s Do Us a Flavor contest: Meneko Spigner McBeth and her Wasabi Ginger Kettle Cooked chips!
Photo courtesy of Chip Review
We caught up with Meneko, a registered nurse from Debtford, NJ, to find out about her ‘Do Us a Flavor’ experience.
RR: So, how does it feel to know America chose your idea as the next Lay’s flavor?
MSM: It feels amazing. I think I’m still in a little bit of shock but overall it feels great.
RR: What was your inspiration behind Wasabi Ginger?
MSM: My inspiration was my grandmother, who is Japanese. I grew up cooking with her and making sushi and she would always have hers with wasabi. As a kid, I wasn’t allowed to have wasabi but when I got older I fell in love. I love spicy things in general.
RR: Did you consider any other flavors to enter?
MSM: I actually did. I entered quite a few more, at least 10, but Wasabi Ginger was my first entry.
RR: Can you give us any insight into the creation and flavoring process?
MSM: This year, when you entered you were able to pick the type of chip and also give your three main ingredients. Mine were wasabi, ginger and soy sauce. Back in July, we went to the Lay’s headquarters and tried out all four of the finalists’ flavors, too.
RR: Any thoughts as to what dip would go best with this chip?
MSM: I think the chip is delicious on its own but I’m sure you can put it with just about anything you want and it’ll be good. I stick to just sitting in front of the TV and eating them solo.
RR: Do you think you could use these chips in any recipes?
MSM: During the voting process, someone sent me a message saying they took the chip, crushed it up and used it as breading on their chicken. I think I might try that.
Wasabi Ginger Kettle Cooked chips are now a part of the official Lay’s family and will arrive on grocery shelves very soon. Congrats again, Meneko!
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If you have to be awake when you sincerely don’t want to be, Crystal’s who you want across the counter from you: The kind of person who remembers your order before you have the neural capacity to do so yourself—and who’s that rare, perfect morning blend of cheery and chill—she’s got a smile for everyone who walks through the door. Even at the most ungodly of hours.
But today, her smile was extra…something. In fact, there was a je ne sais quois to all the baristas at my local Starbucks—the sort of thing that makes you ask, Did you change your hair? And then I realized: I was staring at a multi-human gallery of body art, none of which I’d seen in all my millions of morning pilgrimages to the same place. “Is it somehow possible I’ve never noticed your body art?” I asked Crystal. She then explained that today is the first day Starbucks is permitting employees to reveal their previously banned nose studs and tattoos.
In addition to body ink, Starbucks employees will now be allowed to rock untucked shirts, nose studs, shorts, skirts, black jeans, tan khakis and colorful scarves and ties, according to CNN. And the easing up of the dress code comes with even more good news: Once January rolls around, Starbucks will give a pay increase to all baristas and shift managers, and allow them one free pastry or other pre-made snack per shift.
So: Happy first day of tat freedom, Crystal—and baristas everywhere. Enjoy the right to bare arms!
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Getting sick of the old spaghetti and meatballs or teriyaki chicken? Have no fear! This week’s weeknight meal planner is full of fun recipes that combine unique ingredients to create five delicious dishes. So, what are you waiting for? Get cooking!
Monday, October 20th
For this year’s Halloween party, brew up some tabletop fun: Spray-paint plastic trick-or-treat buckets black, inside and out (flat-finish paint looks spookiest), to transform them into cauldrons. Coat flat-top wooden candle holders (available unfinished at craft stores) with the same paint and attach the cauldrons to their tops with hot glue. Now all that’s left to do is choose witch, er, which snacks to serve. (Not recommended: eye of newt.)
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1 ounce scotch
1 ounce sweet vermouth
1 ounce ruby red grapefruit juice
Twist of a grapefruit peel, for garnishing
In a cocktail shaker filled with ice, add the scotch, vermouth and grapefruit juice and stir well. Strain into a chilled cocktail glass. Garnish with the grapefruit twist. Makes 1.
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The answer is yes! Find out why you should definitely splurge on this life-saving kitchen tool.
It’s small, but mighty.
Think of it as a blender or food processor on a stick: just as powerful but way more nimble and easier to store. Use it to turn cooked veggies into bisques, to blend herbs and nuts into pestos or to smooth out gravy right in the pan. Unlike those stationary blades on traditional blenders and food processors, an immersion blender can reach into the depths and edges of your pots, pans and even tall glasses, leaving no chunks behind and allowing you full control over texture. Just point and pulverize.
It reduces mess.
Forget transferring batches of hot soup from pot to blender and back to pot (yikes!). Immersion blenders do it all right in your cooking vessel, no matter how much you’re making, saving you a step–and the time it takes to do the dishes!
As the weather begins to cool down, we’re slowly slipping into comfort food mode, craving all sorts of soups, stews, casseroles and hot drinks. This week, celebrate the season of fall with hearty dishes loaded with flavor to warm you up from the inside out!
Monday, October 13th
Whether it was at a carnival, concession stand or movie theater, we all remember the thirst-quenching power of a frozen slushie. Even in the dead of winter, a frozen slushie was just the thing to make us feel happy, energetic and, of course, like a kid. Luckily, we’ve created a recipe that brings back those feelings of nostalgia with a grown-up twist perfect for game-day: Rum & Coke Slushies
2 12 ounce cans cola
1 cup ice
4 ounces dark rum
1 tablespoon fresh lime juice
Refrigerate 1 can cola. Pour the other into a shallow container; freeze until nearly solid, 6 to 8 hours. In a blender, puree the chilled and frozen colas with the ice, rum and lime juice. Makes 4.
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