Tuesday, April 20, 2004

You keep nasty chips

You keep nasty chips

I think we all know my love of chips. But when Foodgoat's college pal and accomplice Matt Bernius stopped by Cleveland last weekend on his way back to Rochester, New York (where they attended to Rochester Institute of Technology, which, from the stories I hear, sounds like the last stop on the Big Geek Train), he gave us a bag of chips that even inspired the normally chip-neutral Foodgoat to proclaim its glory.

The muse in this case is Terrell's Dinosaur Bar-B-Que Ripple Style Potato Chips. It has a barbeque flavor that will knock your socks off, if you wore them, which you should, because they keep your feet warm. Are these chips deep fried in barbeque sauce? Really, they're the best barbeque chips ever, maybe even the best chips period, and we're not the only ones who think so.

But, darn it all, it's only available in central New York. They are made by third-generation Syracuse potato chips company Terrell's, for Dinosaur Bar-b-que restaurant, another local institution (I ate there a couple years ago ... very messy, but very good). So if you're ever in New York, somewhere between Albany and Rochester, could you pick up a couple of bags of chips for me at the grocery store? Thank you.

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