Snack expert
Dave Green tells me, as we sit at the Mason's Arms on Seymour Place, that the reason that crinkle-cut crisps taste better is that the crinkles create a higher surface area for flavourings to adhere to, thus maximising taste. Nothing to do with the wine, then?
2 comments:
This is also true of buttered toast, which is even dreamier if you cut across both diagonals.
More surface area probably also means more fat absorbed.
Mmmmm...
Fat...
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