Scary Blackberry
Happy Halloween!!
My love of candy + my love of free candy = Halloween is the best holiday EVER! I loved Halloween more than xmas, people! Granted, xmas wasn't that big of a deal in my house growing up; presents were cool but the concept of Santa negated that for me. Anyways, check out that rare
Ghoul-Aid Kool-Aid packet of Scary Blackberry that i got as a gift back in college. It's colored pitch black and i'd love to drink it, but unless i got another packet this one must stay unopened for prosperity's sake.
As a kid, I was the same witch year after year for Halloween. This was back when you either dressed up as something scary or something Halloween-related, like a fat pumpkin or a black cat. Most kids in my neighborhood "made" their costumes somehow, either by piecing it together from various clothes or household items, or by using makeup to make yourself look like a Dracula with blood running down your chin. The kids who made no effort or who really needed to be some superhero would get their parents to buy those vinyl "outfits" where the back of you was blankly white, and you could barely see out of that plastic mask that was held on by an elastic band. I think i was Wonder Woman with this type of costume back in 1980 during the kindergarten Halloween "parade," but that was the only time. (Mainly i was obsessed with Wonder Woman, and yes, i did also have the Underoos - also with said blankly white back!)
Unlike our neighbor Mikey who was only allowed to trick or treat on our street, my siblings and i went all over our suburban development in a mad rush to collect as much free candy as possible. Unlike in New York, we also had to wait until it started to get dark to trick or treat; it just wasn't appropriate to start ringing doorbells before or during dinnertime. It also wasn't appropriate to keep ringing doorbells around, say 9pm. Given all this, we had approximately 3 hours to run from house to house, armed with a large bag or my favorite: a big white pillowcase that i slung over my shoulder when it got really heavy. (However adorable, i ditched the old skool orange plastic pumpkin candy pail.) During my BEST year, the year in which my sister was begging to go home, the year in which people stopped answering their doorbells, the year in which we almost made it through our entire neighborhood development, i netted a full 9 pounds of candy!
Afterwards, another favorite activity of mine was arranging my candy into piles on the carpet. That way, one could get a visual picture of what kind of candy you had, what you had too much of, not enough of and what you were willing to trade or give up. I hated black licorice of any sort and wasn't so into gumdrops, Dubble Bubble pink rubbery gum or chocolate-covered marshmallows; these things i eagerly traded way. Another thing i loved about Halloween was the VARIETY: grand amounts of old skool candy, new candy, chocolates, Willy Wonka favorites, "Fun Size" bars, full size bars and the random box of raisins or handful of pennies. My most favorite loot items were: candy corn, Nerds, Baby Ruth, Now and Laters, Snickers, Kit Kat, Bit O Honey, Butterfinger, Laffy Taffy and Twix. Every year my mom would convince us she'd "take care" of our candy for us, thereby hiding our loot somewhere in the house in an effort to save our teeth, but after we got a little older we just wouldn't let her. I recall eating candy late into the night, sometimes even waking up in the middle of sleeping in order to eat more! Usually by the time i ate through half of my loot, i'd attempt some sort of "rationing" to make it last longer, usually to no avail. At the point when my loot was near gone or gone, i'd convince my sister to share some of hers - it's called oldest sibling privilege.
Now that i'm much too old to go trick or treating without a child in tow, i can only reminisce. Here in our small Queens apartment building we never get any trick or treaters, and generally from what be's told me about trick or treating in New York, it's very different than what was going on in suburban DC. Plus, trick or treating seems overall different 20 years later, irregardless of location. Well, just in case we hear our buzzer ring, we're armed with regular Kit Kats and some special Halloween Kit Kats that are dark chocolate inside with an orange white-chocolate coating!
PS: My cell phone got stolen today so email me or call the house.
Mac n Cheese #1 + Fried!
Last night, partially due to
Dyanna's IM conversations and the potential of fried goodness the following day, i baked my first ever real pan of mac n cheese! I used Alton Brown's controversial
recipe from FoodTV - the one where you either loved it or thought it tasted like crap - but with a few changes. Instead of chopped onion, i used about 2t of onion powder; i didn't have any bay leaves so i left that out; instead of milk i used plain soymilk; and we didn't have powdered mustard so i substituted about 3 big squirts of Dijon mustard. If you're also going to use prepared mustard, just be sure to NOT add it to the roux mixture of butter and flour in the beginning, but rather after you've added the milk and cheese, otherwise it might not brown properly with the additional liquid from the mustard.
It came out of the oven a beautiful mass of cheese and macaroni, covered in a bubbly layer of Cheddar topped with flaky Panko breadcrumbs. Upon tasting, i thought it was quite glorious although i wish i used top-notch Cheddar instead of supermarket blocks. The Panko really added a wonderous layer of flaky crunch so if you can, do use actual Panko - which are super flaky Japanese breadcrumbs you can find at a Japanese, Korean or gourmet market. Way better than the mac n cheese i've had at so many restaurants!
Now on to the fried experiments: be and i ate about half the mac n cheese for dinner so we were left with a good-sized congealed block of leftovers. Using Alton's
recipe for "Next Day Mac and Cheese Toast" aka fried mac n cheese, i cut the block into cubes and prepared them for frying with a seasoned flour dip, a dip into egg and finally a coating of more Panko breadcrumbs. I deep fried 5 cubes for each of us, about the size of a large marshmallow - and honestly 3 were enough! They were super flaky on the outside, buttery and cheesey on the inside and with a ton of oil all over. They got golden brown very quickly in the 375 degree oil so be sure you have a strainer or tongs ready to take them out fast.
Overall, we both immensely loved the mac n cheese recipe. be thinks it's the best he's ever had. I thought it was very good but would've been better with high quality cheese. As for the
fried mac n cheese, we both enjoyed it but for next time, i'm going to find a recipe whose cheese gets meltier and gooey-er and probably use plain Italian breadcrumbs for the crust outside. I loved the Panko on the regular mac n cheese but thought something that held less oil would be better for the fried cubes.
I have a feeling this winter will include many more mac n cheese recipe tests!
Fortune
I must say that my cousin's wedding at
Bethpage State Park last weekend was quite nice! The main room overlooked beautiful green, rolling hills. It was a good, not-overly-done up place with an appropriate fall color scheme of chocolate brown and creamy white. And most importantly, the food was very, very good!
The cocktail hour after the actual ceremony (which was a mixed Jewish and Christian affair) was a full meal in and of itself: delicious juicy pineapple and a large fruit & vegetable table, a varied cheese spread, a mashed potato bar, potato pancakes, 2 kinds of caviar, stewed mussels, calamari, steak, assorted cold cuts, an antipasto table, shrimp, scallop appetizers and as according to be, the *best* baked clams he's ever had! Additionally, there was full bar service, a martini room and a vodka shot area.
Dinner started with a mixed baby greens salad, roasted corn & onion salad, a crabcake and assorted rolls with butter. My mom and be were already so full from all the seafood they consumed during the cocktail hour, they couldn't even finish the extra crabcakes my sister and i didn't eat! For the main meal, the choices consisted of filet mignon, grilled chicken or macadamia-encrusted mahi mahi. My sister, be and i opted for the vegetarian plate which contained: deliciously creamy risotto, layered grilled mushrooms & vegetables and assorted side vegetables like baby carrots. I also saw a ton of kids with fried chicken and french fries!
My cousin's wedding cake was a light hazelnut cream-filled one, which went so well against the "molten chocolate cake with dueling sauces" and fresh berries. The molten cake was so rich i could only eat half of it! Everyone was also quite full from the cocktail hour and full dinner; otherwise i would've had some ice cream, too!
I was overall very impressed at how good the food was, and how the extraordinarily good live wedding band effortlessly performed songs from various decades. be thinks it was the best wedding he's ever been to! Lastly, the place card holders were hinged Lenox silver fortune cookies, and the wedding favors were little tins of loose English breakfast tea. Congratulations to my cousin!
Your Fryness
1) What we ate at the
Maryland Renaissance Festival two weekends ago: potato wedges, fried mac and cheese on a stick, grilled portobello mushroom burgers, assorted varieties of
honey, cheese bread, fried pickles and soda. I must admit that the best items began with the word "fried." Here's a more descriptive
post on the trip at Solarkat's blog.
2) Why is Costco guacamole the bomb? It comes in 4 stay-fresh packs which you can freeze for long-term storage. I once recall reading that it's made with Mexican avocados that are smaller but more flavorful than Californian ones. As guacamole lovers, be and i cannot even eat 1/2 of one pack. There's a limit to how much rich guacamole one can eat in a 24-hour period! Check it out if you have (access to) a Costco membership.
3) I love Archway Ginger Snaps. They're not "cool" cookies so you can usually find them on the very top or absolute bottom shelves of supermarkets, next to Social Teas, Nilla Wafers and Lorna Doones. Those ginger snaps are so Fall. They have the perfect crispy yet chewy texture, a great gingery taste and are such a nice warm golden color. I usually go through a bag in less than a week.
4) Some figs really do have bugs in them! From my sister Solarkat:
Just wanted to clarify that yes it isn't dead flies, but it's actually wasps, and it isn't a rumor. In some species of fig trees, female wasps have developed a symbiotic relationship with the fig trees. This is only in a certain species of fig; not all fig tree species are pollenized by wasps.
So i guess those kids in grade school spreading rumors about
Fig Newtons were only partially correct!
5) B made me crave
boiled peanuts. I've never seen any raw green peanuts available for purchase in New York, but if anyone has any leads do pass them on! Meanwhile, you can purchase a Boil-Your-Own Peanuts Kit from the
Lee Bros. and if you do an internet search, many recipes come up in case you do find some!
Sweet Perfection
We're in love with
Dalmatia Fig Spread! It's pure luscious intense figness, so delicious on toast, bread or just plain, perfect on a cracker with a little chevre. I picked up a jar at the East Village Cheese Shop for $3.59 or so, but i'm sure any good gourmet, natural or Mediterranean market would also have it. According to the label:
Fruit-rich Adriatic figs are hand picked by local farmers in Dalmatia, sun-dried and carefully cooked to sweet perfection.
be's been having it on toast every morning and he claims it makes his day. I had it on toast with a little
butter, which was so yums. It's so good i just eat spoonfuls of it in front of the tv! If you like figs, you must try this spread.
Tupperware and Glass Storage Facility
If they have a dishwasher — and many do, because it is standard equipment in most homes — it becomes a glorified dish rack, a Tupperware storage cabinet or a snack-food bin. It's never turned on.
AAM recently posted a link to an
interesting article on immigrant families and dishwasher use. Yes, dishwashers! In my family we never used it for actually washing dishes, but rather as a mega dish drying rack. Even to this day i still wash dishes by hand; it's just faster and simpler. The old brown '70s dishwasher in our unrenovated apartment - i highly doubt it works considering our oven door was previously held on by a
screw - is currently being used as a Tupperware and glass storage facility. Well, there actually isn't even any real
Tupperware in it, but doesn't everyone call plastic food storage containers that?
Cilantro Storage Test
The cilantro storage test officially began on Saturday, October 1. I left each cilantro package stored in its own method alone, and checked on the freshness/spoilage content after a full 12 days. While not a 100% scientific test*, i did try to accurately measure the success of these 8 different storage methods and used be as a second opinion.
The storage test methods:
1) With the roots on, in a glass of water, covered loosely in plastic in the fridge
2) Only the leaves in water, frozen in a ziplock bag
3) Roots on, wrapped in a paper towel, in a green produce bag in the fridge
4) Roots on, loosely in a plastic bag in the fridge
5) Roots on, wrapped in a paper towel, in a ziplock in the fridge
6) Roots off, wrapped in a paper towel, in a ziplock in the fridge
7) Roots on, wrapped in aluminum foil in the fridge
8) Roots off, wrapped in aluminum foil in the fridge
The results:
The worst method was #4: cilantro just loosely wrapped in a plastic bag. As evidenced in the photo above, this method allowed for a good amount of spoiling. The best out of the 8 storage methods was #7: with the roots on, rolled medium-tightly in aluminum foil. Most of the sprigs were still quite fresh and only a small percentage had started to yellow. I was quite surprised this method worked so well. be's mom mentioned it to me after she learned it from her mother, who learned it from a friend or something like that!
Most people recommend using #1: in a glass of water, loosely covered. I found this method caused the sprigs to droop over the side of the glass, although most of the leaves stayed green and overall it was a decent method. #2: frozen in water, while it sure looked cool, unless the layer of water is thin it's gonna be a long time waiting for enough water to melt enough to break off a piece to use. I read about this method in a cookbook and the bottom line is, it's not easy to use. I was disappointed that #3: in a green produce bag in a paper towel, didn't do so well. It ended up being the second worst method. #5, #6 and #8 essentially produced the same level of freshness. The differences were negligible and really not so much worse than #7 (the best method). I also couldn't really see any difference in the "roots on/roots off" debate. If i had to pick, i'd say just leave them on: it's neater and the sprigs don't roll all over the place.
In sum, after almost 2 weeks i was glad to see that successful cilantro storage methods did exist. As many of you know, cilantro is apt to self-slime quite easily and it's a battle to keep it around without an herb garden. I transferred the still-good sprigs to aluminum foil and will see how much longer it lasts. And if anyone's experienced another storage method or has any tips do pass them on!
*For instance: 1) Besides methods #1 and #2, everything was stacked on the lowest shelf of our ultra-humid refridgerator. Methods on the bottom were most likely "protected" from the cold more than methods stacked on top. 2) Due to natural variances with each cilantro sprig (size, health, freshness, moisture content) some cilantro might have stayed fresher or gone bad faster regardless of storage method. 3) be and i used our subjective opinion to gage the freshness amongst the top 4 methods, all which were essentially similar in success. Someone else may have chosen different results. 4) Because i only checked on the freshness/spoilage
once and only after 12 days, checking at a 2, 5, 8 or 20 day interval may have produced different results. 5) I did not periodically remove spoiling leaves; if i had, it may have slowed the overall spoilage of certain methods. 6) To clarify, all the cilantro used in this test was bought at the same time, from the same vendor from the same bunch. The cilantro was very fresh and not water-logged like most supermarket-cilantro. Using cilantro in a different state might lead to different results or an overall faster spoiling time.
Time for More Tea
Tea's been on the mind recently - not just for me but for quite a few people i know as well. I spent a good hour IMing with
dude on Monday and came across some good tea-related links during our discussion:
-
Teamap is a useful site to find teahouses and teashops near you.
- We both still want to try the
Teastick. (Thanks
DJ!)
- A great site selling fine teas at fair prices is
Special Teas. Their
tea library is a really useful guide to the differences between types of tea and explains how to brew it properly, too. I'm going to order the Assam and Oolong Sample Collections. (Thanks
kc!)
-
Adagio Teas has a great collection too. I'm probably going to order the Oolong Savant and the Black Samplers, which come in nice 1 oz storage tins. Also check out that
ingenuiTEA brewer!
- I still really want the
Mezzo Passione cups from Bodum to drink tea and coffee out of. I already have the tiny Piccolo Passione cups for espresso and hot chocolate. Yay for glass cups and chrome saucers!
- be just bought a metal fine mesh tea strainer from
Sunrise Mart. I already had a
plastic fine mesh strainer but we obviously needed another to brew 2 different cups at once. While tea balls and those spring-loaded tea "spoons" or infusers do work, i feel like they don't really allow loose tea leaves to unfurl and release all their flavors like strainers do. (However cute that "TEA house" above is, i never use it to brew loose tea because of said problem!)
- And finally, Wikipedia has a good
article on tea, covering the history of tea, the word "tea" and tea culture in countries across the world.
Maybe it's all because of the onset of colder weather!
Mushrooms in the House
The mushroom is all the rage again chez be! A few weeks ago we picked up a sandwich-sized ziplock bag of enoki mushrooms for $3 and a 1/2 lb of criminis for $2 at the Farmers' Market. Neither of us had ever eaten enoki mushrooms, but i ended up quickly sauteeing them with a minute amount of toasted sesame oil + soy sauce = super tasty with a slick, almost noodle-like consistency. With our newest bag of enokis, some were added to bowls of light yellow miso soup with wakame seaweed. Very tasty indeed.
As for the criminis (aka baby portabellas), i cooked them in aluminum foil packets. This method keeps in all the juices while steaming and searing them at the same time. Try it out, it's super easy and always delicious!
bebe's Foil Packet Mushrooms1/2 lb mushrooms (i used crimini)
1 T butter
1-2 cloves garlic, chopped
salt and freshly ground pepper
2 sheets aluminum foil
a gas range
Brush or wash the mushrooms. If using large caps cut into halves or quarters, otherwise leave average-sized mushrooms whole. Slice off the dry portion of the stem and discard. Divide mushrooms into 2 piles and arrange in the middle of each piece of aluminum foil. Dot with butter, sprinkle with garlic and season to taste with salt and pepper. Fold two long ends of the foil together and crimp, then fold and crimp sides - you should have a nice rectangular "packet" with the mushrooms loosely inside. Place directly over the gas burner on very low heat. You should be able to hear the butter sizzle but the flames shouldn't be engulfing the packet. In about 5-8 minutes you should see steam escaping from the packet. Leave on for another 1-3 minutes and remove from the heat using tongs or an oven mitt. When you open the packet be VERY careful and steer clear of steam. I usually open the packet along the fold in the middle and serve it in the foil with the mushroom juices for dipping. Note by leaving it on the burner a little while longer, the mushrooms get a bit smoky which is how we like em! I suppose you could also easily do this on an outdoor grill.
And on a final mushroom note, i was very disappointed to miss
Wildman Steve Brill's mushrooming adventure in Forest Park this past weekend! I learned
about it too late to take part (and it probably got cancelled due to the rain anyways) but this year i'm definitely making it to at least one of his foraging walks.
Reds
We were told that the small red Italian eggplants we picked up at the Farmers' Market last week were an heirloom variety. I'm no expert on eggplant - i only started enjoying it a few years ago myself - but for sure i'd never seen any bright red ones nor knew of their existence until then.
be ended up slicing each eggplant, marinating them in extra virgin olive oil, basalmic vinegar and herbs, and grilling them in our cast iron grill pan. They were quite bitter, filled with tiny hard seeds and covered with a surprisingly tough skin: a bit reminiscent of the more common large deep purple variety. They were good over pasta with some grilled portabella mushrooms and sauteed dandelion, but would've been tastier if less bitter. I haven't tried this, but some cooks recommend rubbing the cut eggplant slices with salt to leech out the bitterness, rinsing the salt away after 15 minutes and then preparing as usual. I recall my mom used to do this when making her beef-filled eggplant slices (aka the culprit to my eggplant-phobia!).
Tea Time
On the rare mornings i have enough time to make tea or coffee, i find it makes my overall workday more bearable. Here's a cup of Chinese Keemun tea from
Adagio that i picked up at the
Fancy Food Show. It came in a premium tea bag with the full leaves in view.* The tea had a wonderfully smoky fall aroma, did surprisingly have a dry, chocolately finish and brewed into a nice reddish color. I'm a fan of robust Assam but am slowly expanding my tea world.
*Most tea bags are filled with "fannings" aka tea leaf dust. Loose tea is always a better bet.
Torrone
Hiroko returned from a wedding bash in Italy and gave me a box of torrone made by
Sorelle Nurzia! Torrone is essentially a nougat candy made from egg whites, honey and roasted almonds. Its origins trace back to the Arab Muslim world and it's been popular in Spain, Italy and France for centuries. Until the box from Hiroko, the only torrone i'd had was in the traditional hard manner with thin white wafers sandwiching the nougat candy. A delight to eat but who knew what goodness was also in that
soft nougat box!
"Nougat" to most Americans like myself meant that fluffy soft stuff inside a
Three Musketeers bar: not bad, but not remarkably delicious either. I don't know what it is about the Sorelle Nurzia soft torrone but let me just admit we've eaten almost the whole box in 2 sittings! The soft, sweet nougat is laced with a generous amount of whole roasted almonds, then covered in a thick coating of dark chocolate. A great combination of flavors, great texture and a truly satisfying sweet. It's like what an old skool Mars Bar was supposed to be.
I'm not sure if the exact product is available in the U.S. If anyone knows a lot about torrone - secret sources or other recommended brands - do pass on info! (Now that the picture is taken, we can finally eat the last remaining chunk!)
Garlic & Tomato Salsa
be's mother and sister came with us to the Farmers' Market today! Neither of them had ever been, but they did love the tomatoes we've been passing along to them. Armed with $50 they went insane buying 2 bottles of wine, clam dip, baked clams, a hunk of goat cheese, jam, corn, fresh herbs, okra, onions, garlic, potatoes, pretzels and a host of other items.
We didn't go as crazy, only picking up: 4 red eggplant, 2 containers of baby bok choy, 6 Empire apples, 1 bunch of Italian dandelion ("with a sweet finish"), 1 lb of broccoli, 6 NJ Beefsteak tomatoes, clam dip for be, apple butter, golden pear chutney and some purple carrots.
Back at home, i made a fresh salsa out of the tomatoes and a few other things we had in the kitchen. I'd never made fresh salsa before but was inspired by the cheap and good tomatoes - the whole bag was discounted to $1.00 since the vendor was leaving for the day. Originally i chopped up 2 cloves of the local garlic i had. It looked like too much so i ended up using 1 - and let me tell you this salsa ended up being more of a Garlic Salsa than anything! I had a jalepeno + seeds mixed in, but honestly i think it was mostly the garlic that created the heat. I was surprised be ate 2 bowls of it with tortilla chips; he generally isn't into hot foods but he thinks the garlic heat was very addictive.
Catherine first informed me of the garlic from the Farmers' Market and it really is amazing - crispy, juicy and very hot - nothing like the dry, withered, moldy heads from the supermarket!
In case you want to try some, here's an approximation of the recipe. Salsa is so easy, just use whatever you like!
Garlic & Tomato Salsa, be's Addiction6 medium tomatoes
1 jalepeno pepper
1 clove of garlic
large handful of fresh cilantro
salt
Coarsely chop the tomatoes; finely chop the jalepeno (including seeds) and garlic (i used local
Rocambole). Wash, dry and chop the cilantro. Combine in a large bowl and add salt to taste (i used sea salt).
And on the important topic of cilantro, today i started my official test for the best fresh cilantro storage method. I hear so many things: in a glass of water in the fridge, in a ziplock bag, in aluminum foil, the list goes on and on! The last bunch i got was huge, so i split it up and will report in a few days on how each method is going. This is important research since cilantro is only good fresh - dried is worthless - and unfortunately it turns into green slime after just a few days. Until we have a garden or a window sunny enough for herbs, we have to keep buying it since we both love it feverishly.
The storage test methods:
1) With the roots on, in a glass of water, covered loosely in plastic in the fridge
2) Only the leaves in water, frozen in a ziplock bag
3) Roots on, wrapped in a paper towel, in a green produce bag in the fridge
4) Roots on, loosely in a plastic bag in the fridge
5) Roots on, wrapped in a paper towel, in a ziplock in the fridge
6) Roots off, wrapped in a paper towel, in a ziplock in the fridge
7) Roots on, wrapped in aluminum foil in the fridge
8) Roots off, wrapped in aluminum foil in the fridge
Biscuit Crust
A few weeks ago, the two Snoos and two bes had a Queens night out. Looking through our giant Western Queens menu collection, we settled on nearby
Pizzeria Uno close to Kaufman-Astoria Studios and the movie theater. Since moving here, i've only eaten at Pizzeria Uno once - there are so many excellent places to eat in New York you don't have to resort to chains - but our experience was quite a good one i wouldn't mind eating there more regularly.
First of all, being from the suburbs, i used to frequent Pizzeria Uno at the mall in VA. I loved their desserts, house salad and vegetarian pizza selections. I still absolutely love their deep dish pizza crust, which is a flaky, buttery, biscuity piece of excellence that i wouldn't mind eating just on its own! It's the only non-thin crust pizza i like.
be ordered off their "summer menu" and opted for the Farmer's Fresh pizza, which included eggplant, sundried tomato, pesto, feta - and no onions. He really enjoyed his pie even though he was so busy talking he only ate half of a personal size.
Shap created his own personal pie with sausage and other toppings while
Cristin and i shared a large Spinoccoli (spinach, broccoli and fresh garlic) pie. They made a mistake and brought out a personal size instead, but the manager apologized and later brought out a large pie as well, but only charged us for the small. Total pizza and soda overload!
Back at our place, we played
SET for hours. It's my favorite card game ever: super addictive and will leave you dreaming of 3 red solid squiggles or 2 clear green diamonds.
Darian taught us all how to play back in 2003. The office was essentially a SET tournament the entire summer; nearly all of the staff and interns bought a deck of SET cards and be even bought numerous decks to teach his students how to play too. Definitely check it out if you like visual perception games.
Chipmania
Wednesday night we went chip crazy! For those in Midtown Manhattan everyday like i am, you know about those deli/salad bar/hot food places catering to the business crowds. On 32nd Street between 5th Ave and Broadway (aka Koreatown), there's a newish place called "Super Deli 32" that marked down their entire fancy chip collection to 50%. We snagged 3 large bags of
Terra Chips for $2.99 each (original, zesty tomato and Mediterranean), 4 small bags of
Glenny's Soy Crisps (caramel and salt & pepper), 2 bags of amazingly addictive "potato snacks," 1 bag of Dirty potato chips and a few other things which i'm blanking on right now. They aren't restocking any of the fancy chips so get em while they last!
