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A good friend of mine introduced me to this recipe many years ago. Louis style ribs with plenty of meat on the bone. However, one Saturday we were visiting this good friend.
Low and beyond, an hour or so after we got there, we sat down to a feast of smoked country style ribs. The smell was divine.
The taste heavenly. The mere thought of these ribs makes my mouth water. Of course, I had to ask him for the recipe. It took me a few weeks of cajoling, in person and over the phone, before he decided to give in.
I dragged out the smoker the next weekend to give it a try myself. It took me a couple of tries to get it right because I chose the wrong ribs for the recipe.
I thought St. Louis style ribs would be a good substitute. They do well in the smoker and offer a traditional rib cut that is appealing. The results of my experiment was okay, but nothing particularly special.
The key was the country style ribs. Most country style ribs sold in grocery stores these days are actually boneless strips of loin muscle with a line of intercostal meat.
You can find a country style rib, with the bone intact, that comes from the upper shoulder end of the loin. A country style rib is naturally meatier than other types of ribs.
It also has a generous amount of fat that you need to breakdown through cooking for maximum flavor. For this reason, cooking them low and slow is ideal.
The smoker, of course, is a natural choice. However, they also work in the slow cooker or braised in a low-temperature oven.
The meat actually tastes quite good with just salt and pepper. However, with their wonderfully meaty flavor, these ribs can easily take quite a bit of seasoning.
These companies paid fines and agreed to reduce acrylamide levels to be under parts per billion. Large scanners are used to eliminate chips worst affected by heat.
In , Lay's introduced wasabi chips in Toronto and Vancouver,  but no longer offers them. In Hong Kong , the two prominent potato chips are the spicy "Ethnican" variety by Calbee,  and barbecue by Jack 'n Jill.
Lay's are also popular in Hong Kong. In Indonesia , potato chips are commonly called as kripik kentang , traditionally fell under kripik category.
Indonesian potato chips market is mainly ruled by two brands; Indofood 's Chitato since s  and Lay's Frito-Lay. Common potato chips flavors marketed in Indonesia include beef barbecue, spicy chicken, cheese and plain salted.
Lay's potato chips sold in Indonesia is available in 6 flavors; honey butter, sour cream and onion, nori seaweed, beef barbecue, classic salty, and salmon teriyaki flavors.
In Ireland , the two most popular flavors are cheese and onion, and salt and vinegar. However in Ireland, the word "Tayto" is synonymous with potato chips after the Tayto brand and can be used to describe all varieties of chips, including those not produced by Tayto.
In November , the Tayto company opened a theme park called " Tayto Park ". In Germany , Belgium and the Netherlands only two flavors were traditionally available, red paprika Paprika , sometimes also called ungarisch from " Hungarian " and salted gesalzen.
These are still by far the most common and popular types, but some vendors started to offer a number of other flavors such as sour cream and onion, cheese, oriental, or more exotic seasonings like " Chakalaka ", " Currywurst ", "Pommes" french fries , " Rot-weiss " red and white — french fries with tomato ketchup and mayonnaise.
Potato chips made from ground potatoes are called Stapelchips rather than Kartoffelchips for legal reasons. In Colombia , lemon , chicken , chorizo , and sirloin steak with mushroom sauce flavored potato chips are sold.
Chili , scallop with butter, teriyaki , takoyaki , and yakitori chip flavors are also available.
Major manufacturers include Calbee ,  and Koikeya. More exotic flavors are Thai sweet chili, roast pork and creamy mustard sauce, lime and Thai spices, chicken with Italian herbs, Spicy Sriracha , BBQ Pulled Pork, sea salt and cracked black pepper, sea salt and cider vinegar, spicy and aromatic curry, turkey and bacon, caramelized onion and sweet balsamic vinegar, Stilton and cranberry.
Six flavors were chosen from among the entries and released as special editions. In , hedgehog flavored crisps were produced by the landlord of The Vaults in Welshpool , Philip Lewis, for his customers who kept asking for them as a joke.
They became unexpectedly popular, but this led to controversy. There was concern that real hedgehogs were being slaughtered, but it proved that they were actually flavored with pork fat.
Potato chip flavorings include variations of barbecue , as well as sour cream and onion, sour cream and cheddar, salt and vinegar, ranch, jalapeno and cheese.
Better Made also make Rainbow chips, heavily cooked dark-colored chips which would be rejected by most processors.
Pennsylvania leads the United States in potato chip production, and has been dubbed "the Potato Chip Capital" by several sources.
Another type of potato chip, notably the Pringles and Lay's Stax brands, is made by extruding or pressing a dough made from dehydrated potato flour into the desired shape before frying.
This makes chips that are uniform in size and shape, which allows them to be stacked and packaged in rigid cardboard or plastic canisters.
Pringles are officially branded as "potato crisps" in the US. Pringles may be termed "potato chips" in Britain, to distinguish them from traditional "crisps".
Munchos , another brand that uses the term "potato crisps", has deep air pockets in its chips that give it a curved shape, though the chips themselves resemble regular bagged chips.
An additional variant of potato chips exists in the form of "potato sticks", also called "shoestring potatoes". A hickory -smoke-flavored version is popular in Canada, going by the vending machine name "Hickory Sticks".
Potato sticks are typically packaged in rigid containers, although some manufacturers use flexible pouches, similar to potato chip bags. Potato sticks were originally packed in hermetically sealed steel cans.
In the s, manufacturers switched to the less expensive composite canister similar to the Pringles container. Reckitt Benckiser was a market leader in this category [ citation needed ] under the Durkee Potato Stix and French's Potato Sticks names but exited the business in In , French's reentered the market.
Walkers make a similar product using the Smiths brand called "Chipsticks" which are sold in ready-salted and salt and vinegar flavors.
Some companies have also marketed baked potato chips as an alternative with lower fat content. Additionally, some varieties of fat-free chips have been made using artificial, and indigestible, fat substitutes.
These became well known in the media when an ingredient many contained, Olestra , was linked in some individuals to abdominal discomfort and loose stools.
Many other products might be called "crisps" in Britain, but would not be classed as "potato chips" because they are not made with potato or are not chipped for example, Wotsits , Quavers , Skips , Hula Hoops , and Monster Munch.
Sweet potato chips are eaten in Korea, New Zealand, and Japan; parsnip, beetroot , and carrot crisps are available in the United Kingdom. India is famous [ citation needed ] for a large number of localized 'chips shops', selling not only potato chips, but also other varieties such as plantain chips, tapioca chips, yam chips, and even carrot chips.
Plantain chips, also known as chifles or tostones , are also sold in the Western Hemisphere from Canada to Chile.
In the Philippines, banana chips can be found sold at local stores. In Kenya, chips are made from arrowroot and cassava. In the United Kingdom, Sweden, Finland, and Australia, a new variety of Pringles made from rice has been released and marketed as lower in fat than its potato counterparts.
From Wikipedia, the free encyclopedia. For the thicker batons of potato known as "chips" in the UK, see French fries. For other uses, see Crisp disambiguation.
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