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All You Can Eat

Trend-setting restaurants, Northwest cookbooks, local food news and the people who make them happen.

August 18, 2010 at 8:47 AM

Chips, ahoy! It’s a crumb-y job, but a great idea

I got a kick out of this story about chefs whose creative use of everyday supermarket ingredients offers good ideas for me and my kitchen. (Altoids to add a curiously strong mint flavor to sauces? Love it! And what if I used the cinnamon Altoids? That might be great melted into the custard for my homemade cinnamon-basil ice cream.)

Among the entries from the pros was this one, from Seattle’s own ever-creative chef Mark Fuller of Spring Hill: crumbling Tim’s Cascade Style Potato Chips — mixed with panko — as coating for pan-fried crab cakes. Sounds like an effort sure to work just as well with pan-fried chicken breast, or a pounded pork loin-chop, dishes that see regular rotation in my house. Which reminds me . . .

For an easier method, try a Ziploc bag and a rolling pin.

Way back when — when I waited tables at the Mad Batter in Cape May, NJ — the lunch menu included a popular salad topped with the same ingredient: crumbled potato chips, though in Cape May those chips were more likely to come in a blue package bearing the name Wise.

Anyway, I was wondering: Have you got any other less-obvious uses for potato chips (or Altoids, or any other everyday ingredients) that might make me say, “Really? Now that’s a great idea!”

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