Interesting purple packet isn't it? And what distinguishes a Louisiana BBQ from any other I wonder? From reading The Pelican Brief I got the impression that everyone in Louisiana eats nothing but shrimp. No shrimp here. Obviously simply reading a book (and watching the film of the book several times) isn't exactly in depth research but I'm scrabbling around for a why or a wherefore on the naming of these crisps. Could it be that it simply sounded good?
I was a bit disappointed that these bubble chips weren't as bubbly as I was expecting. Like the Cheese & New York Deli Relish flavour these crisps aren't made from slices of potato but from dried potato formed into fairly regular oblongs. But with fewer bubbles. Although with just as crazily complicated a flavour.
So what have we here? A slightly sweet smokey flavour (not sure about the BBQ part), quite a lot of vinegar and something sour too. Like I said; complicated. And this flavour is created from clove, coriander, cumin, red chilli, onion, garlic and tomato. Not to mention the usual suspects natural flavourings and spices. And herb. Twice.
The reluctant taste testers at work seemed to like these quite a lot. Two bowls were noshed down really rather quickly and I brought the remainder home for the Chef to try. Like me he wasn't madly impressed. I think we have discovered through a lot of trial and error that neither of us really likes the over-complicated flavours.
Hmn... the last packet of Phileas Fogg crisps I had were made by United Biscuits, and Wikipedia tells me that UB owns the brand. But this packet says KP Snacks on it. I'm not feeling energetic enough to investigate further today!
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