It's only a matter of time before some Karen is screaming at someone at a grocery store because there's a chip the size of your fingernail broken out of a potato chip that's 3" across.

I toured one as a kid too. Warm chips off the production line are out of this world good.

Nice. You had these in CA?

I got to go to the Champion spark plug plant in Toledo as a kid. We didn't get any food.

I guess I'm learning why Ohio is a fly over state.

Hah!....I was able to get a tour of the Gerber Baby Food plant as a teen!

Guess what we got??

(And it wasn't firm and juicy)

When we lived in Hawaii in the 1960s we took visitors on a tour of the Dole Pineapple factory in Honolulu. At the end they had a huge bowl of fresh cut vine ripened pineapple. Most folks thought it was sweetened with sugar, but it was just the freshness. More than a few people stood there and snarfed several large sticks of pineapple. You could buy a whole pineapple for a dime.

Why, why can't they put them in a box like cereal? Anyway....Cape Cod chips tend to have more whole chips than other brands that i buy, but they may not be available in your area. We also have Stew Leonard's grocery store and they make and package them right at the store. Hardly a broken chip in the bag. But they do go soft fairly quickly.

What sort of crazy space alien pineapple are they growing in Hawaii?!?

I've never heard of a pineapple vine!

:D

I assume like lots of other fruits, pineapple is picked before it's rip and then it ripens in a warehouse or en route. I've been at the grocery store and seen some VERY sad looking and smelling pineapple that wasn't remotely rip.

I'm guessing when you are close enough to the source, you can get the good stuff that's ripe like it's supposed to be.

My uncle was in the fruit business his entire life, and his dad was in fruit before him. Citrus fruit is only as ripe as it is when it's picked. Once you pick it, if it's not ripe, you're screwed, it'll never be ripe. Other fruit will continue to ripen (think bananas). Also, apparently fruit can be kept in a warehouse for months and be ok (presumably under the right conditions).

My wife grows them in the front window.

http://forums.pelicanparts.com/uploa...1623354300.JPG

One of my early, clearest memories was a tour in a potatoe chip facility in 1947/48. I was amazed they (in effect) sanded off the skins, & the whole conveyer system was amazing. Yes fresh hot ones were great. It's a mystery to me why I remember it so well.

1st Whirl Problem people

Thank you, Marv Quayle:D

https://www.mentalfloss.com/article/64689/never-forget-time-dan-quayle-misspelled-potato

My sister dated a Navy A-7 pilot that got out and became and industrial designer/engineer...he let me come with him to a new processing facility for Coke (a cola) in SC, pre production testing.

Just way cool stuff - How It Is Made in person. So I get it, Mr. Quayle.:D

I am also an expert potato chip eater, and use the chip crumbs like on Tuna sandwiches, and inside chili etc etc etc. But they are expensive suckers now, for bags puffed full of air! I get Cheetos even though opening a bag is akin to an addiction level event, but they are never crumbled up!

You guys really need to try Tyrrells Crisps or chips in your lingo

http://forums.pelicanparts.com/uploa...1623364720.jpg

Proper pub snack, the company was originally started by a local farmer near my childhood home in Herefordshire, UK

Unfortunately, probably almost impossible to find here, would be my guess.

Most fruit needs to have a minimum amount of sugar when it's picked. Peaches, nectarines, grapes, apples, etc can't be picked ABSOLUTELY green. Otherwise they never ripen and stay starch. They will turn to mush before they ripen.

That is my second best rationalization to live in California, the produce.

If you have never had a Meyer lemon that got to stay on tree until it was really ripe, or a peach where the skin tore a bit when you picked it, because that diaphanous velvet is barely able to contain the juice. Peaches are very fragile when they are ripe, very easy to bruise. No way is it easy for something like that to travel, hence there are a couple peach trees out back and a half dozen citrus trees around the yard. The Clementines are ridiculous. I wonder how pineapple would do. Too cold for a avocado, not cold enough for blueberries

As a lad, we had this plum tree that got this black fruit, flesh was red close to the stone then a bit darker than a crayola flesh crayon closer to the skin. Ridiculously juicy and sweet, but careful! Never forget, this is what they make prunes out of, and prunes are God's own colon blow. Delicious, but extremely messy. Verboten to eat inside. Eating with long sleeves ill advised, ideally consumed shirtless, wearing swimming trunks.

I don't even like plums, ones off that tree, Santa Rosa I think, are the only ones I found tasty at all. I think it was that they were at peak ripeness when I ate them

Sorry Shaun, no photos

The scoops are great with bean dip.

Try the guacamole dip that Frito Lay makes, the next time you buy plain Ruffles. It's pretty good.

A few suggestions also: "Sweet Southern Heat" Lays. Really great.

Or the new Doritos:
http://forums.pelicanparts.com/uploa...1623376910.jpg

If you like the Kettle brand, "Backyard BBQ" is pretty good too:

http://forums.pelicanparts.com/uploa...1623377060.jpg

As for Pringles, they are a "formed" chip. Using a potato paste like the "Munchos" brand that you find in The Dollar Store. They're OK but really Lays is a premium chip made from fresh peeled potatos.

I don't remember touring the Frito Lay factory (may have though, do remember Dr. Pepper plant) but their Irving Texas plant was right next to the ball fields. You would be hungry for a bag of chips the whole game!

I am guessing that was fruit just past "prime". Growing up in the 70-80's at the yacht club I attended I would often go into the kitchen as meals for the nights gathering were being prepared.

The best days where wen the were prepping the fresh pineapple. There was the bowl with the fruit to serve and the bowl for the help. The bowl with the fruit to serve was all perfectly yellow chunks. The bowl for the help had a lot of brown. That was the past prime pieces. It was perfectly edible, high sugar content tasted the best but was slightly brown.

To this day I let my fruit go past prime. It's the best.

Quote: "My favorite is the Lipton onion soup dip".

I see you have crossed paths with my mother Steve.

She could make filet mignon out of Hamburger Helper. Home made Orange Julius from fresh oranges, Orange soda and Coffee Mate whipped up in a blender. It was all born out of the frugal mothers club of the 1960s. Mothers of invention they were.