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Ruminations on food, cooking in and eating out in our area.


It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.


Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.


Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.


Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.


Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Thursday, January 25, 2007

Fritos' 75th

This year apparently marks the 75th birthday of Fritos corn chips -- the origins of junk food in this country go back further than you might think. (They were invented in Texas, which was no doubt decades ahead of the rest of the country in appreciating the combination of corn, oil and salt) It's been years since I had a Frito -- I replaced them in my snack food diet with the more modern tortilla chip years ago.

But there are two things for which Fritos are essential. One is the trick of lighting them on fire. It's an old camping emergency tip -- if you have no kindling or it's damp, just light a few Fritos on fire, and they'll blaze up and get things going in no time. Lotsa oil in one of those little chips, which is one reason I don't feel much like eating them. I haven't tried this in awhile, though. I wonder if the new non-trans-fat formulation has changed their flammability at all.

Another good use for Fritos is the pie of the same name. My brother who lives in New Mexico introduced me to this recipe years ago, but it's even older than that. The Frito-Lay press release says it was invented in the late 1930s by the mother of Elmer Doolin, who invented the Frito. Of course it's not really a pie. Here's how you make it:

Frito Pie
1 bag of fritos corn chips (1 1/4 ounces)
1/2 cup Hormel chili no beans (heated)
1 tablespoon chipped onion
1/4 cup shredded American or Cheddar Cheese

Open the bag. Pour in the chili, add the onion and cheese. Eat out of the bag.


2 Comments:

at 4:43 PM Anonymous Lauren said...

We always had something similar called "Walking Tacos." It was a small bag of Fritos, topped with taco meat, cheese, lettuce, tomatoes, sour cream, salsa/taco sauce, etc. Cheap, trashy, and satisfying. Ahh... childhood memories... Good times.

 
at 1:16 PM Anonymous Anonymous said...

We call it a Walking Taco too. There is a vendor that comes to all the festivals in Main Strasse Village in Covington. It is the first place I head to when I get down there.

 
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