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There's a New Chip in Town

There's a New Chip in Town


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If you’ve taken a stroll down the supermarket snack aisle within the last year, you’ve likely noticed that potato chips and corn tortilla chips have taken a backseat. Even sweet potato and pita chips are old news. Everything is being made into chips or crisps these days--hummus, lentils, brown rice, kale, and every other root vegetable under the sun. Creative as they all may be, some are better left in their “whole food” state than others--I’d personally rather enjoy the deep, earthy, almost meaty flavor of raw kale than its dry, brittle chip counterpart.

Eating healthy should still be delicious.

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But there’s a new chip in town that has recently caught our attention, one made from white beans. That’s right--Beanitos's new Restaurant Style White Bean Chips are not to miss. Simple and clean, made from whole navy white beans, brown rice, sunflower oil and sea salt. That’s it, and they’re delicious. They’ve got the most neutral flavor profile of all the other Beanito varieties (including black and pinto bean chips) but with a thinner, lighter, and crispy-crunchier texture. A great vessel for homemade guacamole and fresh salsa.

But the best part is the nutrient profile--140 calories per serving with a boastful 6 grams of fiber, 4 grams of protein, and only 55mg sodium. See how it compares below. For a snack chip, it doesn’t get much better than this.


Who Baked the First Nestlé Toll House Chocolate Chip Cookie?

National Chocolate Chip Cookie day is August 4. The most celebrated chocolate chip cookie is, of course, the Toll House chocolate chip cookie. And like most iconic foods, the Toll House cookie has a storied past.

Many people hear mention of Toll House chocolate chip cookies, and they can’t help but think of Phoebe in that famous “Friends” episode when she wants to give Monica her grandma’s “secret” chocolate chip cookie recipe as an engagement present, but the recipe was lost in a fire, and the “secret” recipe turns out to be the Nestl é Toll House cookie recipe.

When I hear mention of the celebrated cookie, I think of my childhood. My mom grew up in South Boston and her cookie batter-stained index card for Toll House chocolate chip cookies appeared on the counter at least once a week in our kitchen. Like Phoebe, I can’t find it, but it wasn’t lost in a fire, just missing. Maybe some day the recipe will surface in a box or somewhere and I can give it as an engagement present.

Here’s the skinny on the history of America’s iconic chocolate chip cookie. And by the way, there’s more to the tale of Toll House than the cookie—there is a Toll House restaurant in the mix, too.

The birthplace of the Toll House Chocolate Chip Cookie was in the Plymouth County town of Whitman, Mass., located between Boston and Cape Cod. Whitman is where passengers paid their toll, changed horses, and fueled up on a good meal before hitting the road.

Ruth Graves Wakefield was the owner (along with her husband) and chef at the inn. She was best known for her lobster dinners (a boiled lobster dinner was $2)—and fabulous desserts, including a thin butterscotch nut cookie served with ice cream. In later years, the restaurant became a spot for Bostonians and locals to celebrate a special occasion.

“It was a very popular restaurant even though it was never an actual ‘toll house,’” says Paula Fisher, director of marketing and group services, Plymouth County Convention and Visitors Bureau. “The food options were very Americana and, of course, seafood as the coast is less than 30 miles away.”

Related Video: The Things You’re Doing Wrong When You Bake Chocolate Chip Cookies

The inn burned to the ground in 1984. The Toll House sign remains, although the property is now condos. But the celebrated cookie still gets some love in Whitman—the town dropped a giant (fake) Toll House Cookie on New Year’s Eve in 2013.

Wakefield invented the Toll House chocolate chip cookie around 1938 — she used Nestlé’s semi-sweet chocolate in the recipe, and originally called the dessert chocolate crunch cookies because the chocolate didn’t completely melt.

The cookie was a local stud, but how did Massachusetts’ favorite cookie become a national sensation?

World War II soldiers from Massachusetts who were stationed overseas received care packages from home with the cookies. They shared them with the other soldiers, who wrote home to their families asking if they, too, could receive some Toll House chocolate chip cookie care package cookies. As a result, Wakefield received hundreds of letters from people around the world asking her for the recipe.

As the cookies continued to grow in popularity, the savvy chef struck a business deal with Andrew Nestlé. The deets: she gave the chocolate company the right to use her recipe, as well as the Toll House name. Nestlé printed the recipe on their chocolate chip packaging. What she got in return—a lifetime supply of Nestlé chocolate and $1.

Today, the Toll House chocolate chip cookie is the official state cookie of Massachusetts (it earned that designation in 1997). And it still melts hearts across the country.


Stand Back, Yukon Gold: There’s a New Potato in Town

CHERYL ROGOWSKI and her family have been farming the rich black earth on their patch of Orange County, N.Y., for more than 50 years, but cultivating the simple potato had confounded her.

The two best-known potatoes in the country — russets, those classic Idaho baking potatoes, and Yukon Golds — did not grow well there. Yukons ended up with hollow centers, and russets barely grew at all.

“On my own I took a stab by reading the seed catalogs,” Ms. Rogowski said. “And ‘Ah — let me try Keuka Gold.’ ”

Keukas have yellow flesh, rich flavor and pale skin like Yukons, but they can handle this region’s drastic temperature swings, short growing season, divergent soils and uneven rainfall.

That they were available for Ms. Rogowski was no accident. Researchers at Cornell University developed them, along with about a dozen varieties that grow well in New York and have flavors that rival the most popular potatoes in the United States.

So growing Keukas here is a no-brainer? Cornell can only wish. Despite the problems, New York farmers continue to grow what their fathers grew and what consumers demand — the heavily marketed Yukons and familiar baking potatoes like russets — and most chefs prefer cheap potatoes shipped in bulk from the Pacific Northwest or Canada.

“We have to educate ourselves and then educate the consumer,” Ms. Rogowski said.

John Mishanec, an agricultural specialist with Cornell Cooperative Extension, has become something of an evangelist for Cornell-bred potatoes.

“You wouldn’t think of buying an apple without knowing what variety it is,” Mr. Mishanec said. “What I thought we should do is let’s evaluate the New York varieties, figure out what does what well and then market them that way.”

In 1904 New York State grew 435,000 acres of potatoes. This year there are about 17,000 acres, most of them planted with starchy varieties by large growers in western New York who mainly supply potato chip makers.

But potatoes are gaining popularity at farmers’ markets and farm stands in eastern New York, Mr. Mishanec’s territory. Many are varieties Cornell has released in the last 15 years. In addition to Keukas, they include another firm yellow potato, the Lehigh Adirondack Reds and Blues and two white varieties, Salem and Eva.

These varieties are moister and waxier, have more sugar and brown more than russets. While many cooks like russets and their starchy fluffiness for mashing, creamy Evas and Salems are just as good. All the varieties are great for roasting, boiling and casseroles.

Mr. Mishanec started proselytizing in 2005 by giving 200 pounds each of eight varieties to the Schenectady County Community College’s culinary arts program to evaluate. Armed with their results and a marketing grant, he then gave potatoes to more than 60 restaurants from Plattsburgh, N.Y., to the lower Hudson Valley, hoping to spark demand. He had some success.

“Adirondack Blue — those are amazing,” said Dan Barber, the chef at Blue Hill in Greenwich Village and Blue Hill at Stone Barns in Westchester County, who got some. “Nice and dry and beautiful to work with.” He makes a gnocchi from the blues, and likes to roast any New York potatoes in salt and serve them crushed in olive oil or butter.

At Diner in Brooklyn, the chef Sean Rembold is particularly fond of Adirondack Reds for his potatoes Lyonnaise, though he continues to use Carola, a European-bred potato, for the fries.

Still, Mr. Mishanec said, it was easier for most chefs who tried Cornell potatoes to go back to what they had been using. So he gave potatoes to culinary schools in the Hudson Valley, hoping to win over young chefs.

“When we showed them purple potatoes, they were dumbfounded,” James Rhoads, an instructor in the culinary program in Troy, N.Y., for Questar III, a career and technical education cooperative of area school districts, said of the Adirondack Blues. “Some, of course, didn’t realize potatoes were used for other things than French fries.”

Mr. Mishanec’s efforts finally seem to be paying off. At Roxbury Farm in Kinderhook, N.Y., for example, Jean-Paul Courtens now grows Cornell potatoes almost exclusively. He said the seed potatoes for Adirondack Blues and Reds are so popular that he couldn’t find any this year. His crop has three potatoes: NY129, Cornell’s first good red skin-white flesh potato Eva and Mr. Courtens’s favorite, the Keuka Gold.

“It’s a great potato,” he said. “What a winner that is.”

Mr. Mishanec said the key is balancing farmers’ needs with consumer demand.

“We have lots of different varieties,” he said. “We have color, we have flavor, we have shape, size. We want to get people aware of this stuff.”

Roasted, Baked, Boiled or Fried

POTATOES developed by Cornell University for New York farmers are generally multipurpose, low-starch, high-sugar varieties.

Adirondack Blues have blue-purple flesh and skin that lighten when cooked. Best roasted, they also hold moisture and shape in potato salad.

Adirondack Reds have red flesh and skin that also lighten after cooking. They’re best roasted or boiled.

Evas have white flesh that stands up to frying. Their creamy texture makes them good for mashing.

Keuka Golds are Cornell’s answer to Yukon Golds, with yellow flesh and skin. Their rich flavor makes them great mashed and roasted.

Lehigh is Cornell’s newest potato. It has yellow skin and flesh, but with a less pronounced flavor than Keukas. It stays firm when boiled and is good for potato salads.

Salems have white skin and flesh with a creamy texture and strong flavor. They’re good baked, roasted or mashed.

Cornell potatoes are sold by S. & S.O. Produce Farms of Goshen at the Union Square Greenmarket, and W. Rogowski sells them at their Pine Island farm and at Greenmarkets including those in Carroll Gardens and East New York in Brooklyn.

Sheldon Farms of Salem supplies them to many New York City restaurants, including Gramercy Tavern, Il Buco, Mas Farmhouse, Joe Doe, P. J. Clarke’s, BLT Prime, Momofuku Ssam Bar and Minetta Tavern in Manhattan, and Roberta’s Pizza, Northeast Kingdom, Marlow & Sons and Diner in Brooklyn. Cornell potatoes are served at Blue Hill in Greenwich Village and Blue Hill at Stone Barns in Westchester County.


How to make Chocolate Chip Cookies:

Preheat oven to 375 degrees. Pull out three baking sheets, and set aside.

Beat together butter, sugars, and egg until light and fluffy.

Add the vanilla, flour, salt, and baking soda. Beat just until combined.

Stir in the chocolate chips.

Scoop dough onto baking sheets. I used a #30 cookie scoop that holds 2 Tablespoons of dough.

Bake until edges are golden brown and the centers are set, about 14 minutes. Remove from oven and let cool on the baking sheet for 10 minutes. Continue baking addition cookies.

Remove cookies to a wire cooling rack and cool completely, or eat warm!

Cassi was in heaven! She kept asking me what I did differently this time? Nothing, they are exactly the same. oh wait, except for the organic brown sugar. If you use organic brown sugar, it will crystallize within the cookies for a little added crunch. I'm sure Alton Brown could explain why, but suffice it to say, they were a huge hit!


Chef Town 4+

There's a new Chef in Town! Grow ingredients, unlock recipes, prepare meals, unlock craft stores, recruit staff and grow your own restaurant from rags to riches!

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There’s a new chef in town!
And it’s you! But that will be just one of your many roles!
A budding but faltering restaurant business was left in your care, and it will take all you’ve got to really get it off the ground and make it work. Become a cook, a chef, a manager, an organizer, a provider!

Yes, it’s up to you to start from scratch, run your own restaurant and raise it from rags to riches! It will be quite an adventure!

GROW YOUR OWN INGREDIENTS!
They say there’s no food like homemade food, and you certainly live by that motto! Keep your foodstuffs fresh by growing them yourself! Buy a plot of land outside your restaurant, plant a crop, harvest it and serve the produce while it’s the tastiest and most delicious!

UNLOCK HUNDREDS OF RECIPES!
From salads, soups, sushi and sandwiches to a plethora of succulent dishes from the grill, vide variety of pizza and plenty more! Did we mention cakes, crepes, donuts, pies and ice cream as well? And don’t even get us started on the different types of coffee!

PREPARE A TON OF MEALS!
You’ve got the recipe and the ingredients and your oven or a different appliance is ready to rock’n’roll? Well, what are you waiting for? It’s time to cook, make, prepare and serve your delectable dishes to your eager customers! Expand your menu and keep them coming back for more!

OPEN UP CRAFT STORES!
This is not your usual restaurant sim where everything is just waiting for you! You’re involved in every part of manufacturing and production process! Open up dairy stands, bakeries, candy or pasta stores and many more! Have everything ready at the drop of a dime!

FORM, FUNCTION AND FLAVOR!
Outfit and decorate everything as you see fit! From tiles and wallpapers, doors and counters, appliances, stoves, ovens or salad bars to fun and versatile decorations and accessories, personalize the inside and outside of your restaurant down to the tiniest detail!

RECRUIT THE RIGHT PEOPLE!
The better you get at running your restaurant, and the bigger your business becomes, the more people you’ll have to employ. Get more chefs, waiters and managers to help you out! Your new employees will also bestow you with awesome benefits and added bonuses!

ENGAGE IN DELIGHTFUL QUESTS!
Ah, there’s always something to do in and around your restaurant! A friendly and charming crew of characters will keep you busy with their tasks and requests, but they’ll also guide you along your way, and give you direction through the challenges they have for you!

CONNECT, SHARE AND SOCIALISE!
Let your friends know what fun you have in Chef Town! Connect with them via Facebook, invite them in, visit their restaurants and explore the community filled with companions both old and new!

So, dive in Chef Town! Experience the joys and challenges of running your own restaurant – and plenty more! There’s a whole town of adventure waiting for you! And yes – this town IS big enough for all of you!
Welcome to Chef Town!

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The Best Vegan Chocolate Chip Cookies

Update: these are still fabulous, but there’s a new cookie in town. Check it here.

My laptop is down, so I’m posting from my phone because you need this cookie recipe. It’s a cookie recipe my from my sister Holly (she makes the best cookies!) I’ve been veganizing it for several years now, but yesterday I had a breakthrough discovery.

If you’ve been hiding under a rock you may not know that “magic chickpea brine” has taken the vegan world by storm. People are making meringues, pavlovas, macarons, marshmallow fluff, vegan lucky charms marshmallows, sponge cake and even angel food cake with the stuff. I was curious about what else the liquid from a can of chickpeas might do and wondered if it might make a successful egg replacer. I hope you’ll you’ll be pleased to know it successfully replaces egg in a traditional cookie recipe. In fact, it’s the best egg replacer I’ve ever used! it binds, it leavens and it provides that chewiness that I’ve missed in vegan cookies.

Previously I always used ground flax or cornstarch. A neighbor of mine is allergic to flax and cornstarch seems to make a drier more crumbly cookie. I’ve probably tried every egg replacer you can think of and this idea has performed the very best of all. You simply use 3 tablespoons of chickpea brine per egg you need to replace. I’m going to venture out on a limb and say this will easily work for cakes or any other baked good that doesn’t use more than a couple of eggs. These are literally perfect!

Recipe for The Best Vegan Chocolate Chip Cookies (adapted and veganized from my sister’s recipe)

  • 1/2 cup vegan butter at room temperature (earth balance buttery sticks or homemade: Bryanna Clark Grogan, Miyoko Schinner and veganbaking.com have good recipes for homemade vegan butter)
  • 1/2 cup packed organic brown sugar
  • 1/4 cup organic granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 3 tablespoons chickpea brine (from a can of chickpeas, or the liquid from any other can of white beans)
  • 1 1/4 cups organic all purpose unbleached flour (or whole wheat pastry flour, for GF use all purpose flour GF flour add 1 teaspoon xanthan gum if xanthan gum isn’t an ingredient in the flour )
  • 1 to 1 1/2 cups vegan chocolate chips (I like 1 1/2 cups)

Preheat the oven to 350 degrees F. In a mixing bowl, (or in your stand mixer) Cream the butter and the sugars with an electric beater. Add the baking powder, baking soda, salt, vanilla and chickpea brine. Beat to combine.

Add the flour and beat until well mixed. If the cookie dough seems too wet, add an additional tablespoon or two of flour and mix till combined. Fold in chocolate chips.

Spoon rounded tablespoons onto a baking sheet, I use this medium sized cookie scoop. Bake for 10-12 minutes or until golden. Let cool on baking sheet for 1-2 minutes. Transfer to cooling rack to cool for several minutes more. Store in an airtight container for up to five days. Makes about 24 cookies.

Notes and troubleshooting: you can also use the liquid from home cooked chickpeas or any other white bean. The key is having a viscous liquid. Think raw egg consistency.

When measuring flour, I use the scoop and level method. Spooning flour into a cup spoon by spoon and then leveling it will make cookies that are too thin and flat.

Be sure to use proper vegan butter and not buttery spread or coconut oil as a substitute. Vegan butter spread has a higher water content and coconut oil needs modifications to work in this recipe.


Chip Gaines Just Took Up a New Hobby: Hammer Flipping

Move over, bottle flipping. There's a new challenge in town. That town, of course, is Waco, Texas, where HGTV's Fixer Upper stars Chip and Joanna Gaines live, work, and film. And just when we thought Chip couldn't add any more skills to his already loaded resume, he shared a video on Instagram of an unexpected new talent: hammer flipping. The trick seems to be a new take on the water bottle flipping challenge that was trending last year. Could this be the new social media craze? Several HGTV stars seem to think so.

In the slow-motion video, Chip tosses his hammer up into the air and somehow manages to catch it in his tool belt on its way down. Needless to say, we're pretty impressed.

"Alright @mattblashaw I nailed it," Chip wrote, tagging fellow HGTV star Matt Blashaw of Yard Crashers, who apparently started the challenge. "Not gonna lie to you that was a doozie," Chip wrote. "Let's keep this thing going. I challenge my boy and favorite carpenter @clintharpofficial to the #doublehammerflipchallenge good luck!" (Clint Harp, of course, also appears on Fixer Upper.)

Given the danger associated with throwing a hammer in the air, perhaps this is one trick that is best left to the pros. Joanna seems to think so. She posted one of Chip's failed attempts (the hammer landed upside down in his belt).

"So Chip conquered the #doublehammerflipchallenge and needless to say it took him a few tries," Joanna captioned the video, in which she can be heard laughing. "My favorite try was this one that Drake filmed. It was sooooo close @chippergaines (disclaimer: I'm not encouraging this behavior. Don't try this. anywhere)".

The hashtag seems to be catching on, though. Clint Harp has already posted his successful attempt.


Easy Zucchini Chips

Sorry, potatoes. There&rsquos a new chip in town. You only need a couple ingredients (seriously) to make our recipe for zucchini chips. They&rsquore the perfect addition to your lunch as well as a very satisfying afternoon snack. Plus, you&rsquove got to use up that surplus of zucchini hanging around your kitchen, right? Right.

Salt and freshly ground black pepper

1. Preheat the oven to 250°F. Line two baking sheets with parchment paper.

2. Using a sharp knife, slice the zucchini into rounds about ⅛ inch thick&mdashbasically, as thin as possible. (You can speed up the process by using a mandoline or the slicing side of a box grater, but a knife works just fine.)

3. In a large bowl, toss the zucchini with the olive oil. Spread the rounds onto the prepared baking sheets, making sure they have space surrounding each piece and are not overlapping.

4. Transfer the trays to the oven and bake until the zucchini rounds are dry and crisp. They will turn lightly golden toward the end of the cook time. If they are browning too much and haven&rsquot fully dried, lower the oven temperature to 225°F. The whole process will take about 2 hours.

5. When the chips are fully dry and crisp, remove the baking sheets from the oven. While the chips are still warm, season with salt and pepper. It&rsquos important not to season the chips until after they&rsquove baked, because the zucchini shrink so much that it&rsquos easy for them to become over salted. Store in an airtight container for up to a week to maintain crisp texture.


Ruffles Just Released a Brand New Flavor & It’s a Spicy Twist on This Fan-Favorite Chip

Whether it’s movie nights in or socially-distanced picnics in the park, we’ll be the first to admit that during quarantine we’ve been stocking up on all of the snacks. And in moments where we’re too lazy to whip something up, who can blame us for wanting a quick bite that requires no effort on our end? While we recently stocked up on all of our must-have snacks to watch the Super Bowl, the Golden Globe Awards will be airing on Sunday, and there’s a new Ruffles flavor in town that juuuust might be on our menu for the event: Ruffles Flamin&rsquo Hot BBQ Flavor.

Frito-Lay snack has combined their rich BBQ flavor with the infamous Flamin&rsquo Hot kick for the first time ever &mdash leaving a uniquely flavorful ride for your tastebuds.

The new launch comes as a partnership with the NBA and NBA star Jayson Tatum helped develop the new flavor. Tatum took posted the news of the release on his Instagram account writing, “That new @Ruffles flavor just hits different! Tag a friend who you&rsquore excited to try these with.”

Last year, NBA player Anthony Davis kicked off the inaugural Chip Deal with his own chip flavor of Ruffles Lime & Jalapeño and a Ruffles-inspired signature shoe, The Ruffles Ridge Tops, but Tatum’s version might just be the kick of extra spice chip fans have been longing for.

We were lucky enough to try out this new flavor for ourselves and we can confirm that the hot kick is the boldest flavor we’ve tried yet. Warning: it will leave you wanting more.

You can snag a bag of Tatum’s chip flavor now at most grocery retailers nationwide for only $4.29.


1. It sits on a historic site.

Chip and Jo bought the struggling Elite Cafe after it closed in 2016. But before the place shut down, it'd been a Waco go-to for nearly a decade, having opened in 1919. Everyone in town &mdash including Chip and Jo &mdash ate there at one point. Even Elvis stopped by when he was a soldier stationed in nearby Fort Hood. The pair paid homage to The Elite by hanging old menus and photos of the place all over the walls. There's even a big mural of the shuttered spot's logo painted above the juice bar.


Check Out the New Captains Sing Along Brunch at The BOATHOUSE in Disney Springs

Please note: some posts may contain affiliate links which means our team could earn money if you purchase products from our site

An exciting new brunch offering, the Captains Sing Along Brunch, is now available at The BOATHOUSE in Disney Springs!

The Captains Sing Along Brunch is now available every Sunday from 10 a.m. to 3 p.m. and includes a variety of fun offerings on the menu!

There are many decadent brunch bites now on the menu, including Shrimp & Grits (pictured above)…

…Smoked Salmon bagel (pictured above)…

…as well as Steak & Eggs (pictured above)! There are also many refreshing specialty drinks now available for brunch.

The BOATHOUSE, located in The Landing at Disney Springs, officially has your Sunday mornings planned out…Will you be trying out the new Captains Sing Along Brunch at The BOATHOUSE? Let us know in the comments below!

To see the rest of THE BOATHOUSE menu, make a reservation, or learn more about the restaurant, click HERE!

Check back here on Chip & Co. for the latest theme park and entertainment news updates!

Source & photo credit: Disney Springs (@DisneySprings on Twitter)


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