Fried Pickle Chips? Lay's Is Releasing New Flavors Based on Regional Food Flavors

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iStock

Lay's—the beloved brand that created potato chip flavors like chicken and waffles, cinnamon bun, and cappuccino—is now releasing a series of eight new potato chip flavors inspired by regional American delicacies.

Among those flavors are Chicago deep dish pizza, New England lobster roll, Midwestern fried pickles with ranch, and Southern pimento cheese, the New York Daily News reports. According to a press release, the new flavors will only be available from July 30 through September 23 in stores in the regions that inspired them. So, unfortunately, you won’t be able to find Cajun spice potato chips at a store in Utah or Maryland crab spice at a store in North Dakota, but they're available online at Lay's website if you want to try them all.

All eight flavors were featured in a video on Food Network personality Hannah Hart's YouTube channel, who is partnering with Lay's on a potato chip road trip through America.

"I've seen firsthand how proud people can be of their hometown ingredients that have been used for generations," Hart said in a press release, "and I'm looking forward to hit the road with Lay's to connect with locals firsthand and celebrate their flavors!"

Along with the eight new regional flavors, Lay's is also bringing back four regional chip flavors from past limited-edition runs. Those four flavors—West Coast truffle fries, bacon wrapped jalapeno popper, fried green tomatoes, and ketchup—will only be available in stores in their respective regions.

Check out the full list of new flavors below:

Cajun spice (Gulf Coast): Described as featuring a mix of spices like garlic, paprika, onion, and oregano.

Chile con queso (Texas, Oklahoma, Mountain states, Southern California): Inspired by Southwest Tex-Mex flavors.

Crab spice (Mid-Atlantic): Inspired by crab shacks on the Chesapeake Bay.

Deep dish pizza (Heartland and Mid-America): Inspired by Giordano’s famous deep dish pizza recipe.

Fried pickles with ranch (Midwest): Inspired by the fried fare available at Midwestern state fairs.

New England lobster roll (Northeast): Inspired by lobster shacks in Maine and Massachusetts.

Pimento cheese (Southeast): Described as tasting like sharp cheddar with a hint of cayenne pepper.

Thai sweet chile (Pacific Northwest): Inspired by the food truck scene in Portland and Seattle.

[h/t New York Daily News]

Want to Work at Buckingham Palace? The Queen Is Hiring a Chef

WPA Pool/Getty Images
WPA Pool/Getty Images

Being born (or marrying) into royalty isn't the only way to gain access to the inner sanctum of Buckingham Palace. For people who come from humbler backgrounds, working for the queen is an alternative route. Elizabeth II of England needs dishwashers, housekeepers, and even letter writers to keep her life running smoothly, and as Travel + Leisure reports, there's currently an opening for a chef's job at the queen's London home.

According to the listing shared by the Royal Household, Buckingham Palace's new chef will work full time preparing menus for various events. The position comes with a £22,076.04, or roughly $27,600 annual salary, with the option to live on-site with a salary adjustment. Other benefits include a 15 percent employer pension contribution, 33 vacation days, and free meals during work hours.

To have what it takes to work in the kitchen of the royal family, the new chef should be highly skilled, experienced, and passionate about food and cooking. The job description reads: "As you'd expect, standards are exceptionally high here, and every day is busy, so you’ll need to be an ambitious and qualified chef. You may have some previous experience within a premier kitchen or volume catering environment, but it’s your ability and enthusiasm to deliver across all sections of the kitchen that we're looking for."

The job is primarily based at Buckingham Palace in London, but the chef will occasionally be asked to work at other royal homes, like Balmoral in Scotland. Prospective candidates can apply for the position through the Royal Household's website. If you're interested in applying, here are some insight into the job (including the queen's eating habits) from past royal chefs.

[h/t Travel + Leisure]

12 Strange-But-Real Ice Cream Flavors

ipekata/iStock via Getty Images
ipekata/iStock via Getty Images

I scream, you scream, we all scream for … horse flesh ice cream? Okay, so maybe “we all" don’t. But some people do. A lot of people, in fact. Lobster, foie gras, and ghost pepper, too. Next time you’re craving an ice-cold cone, why not step out of your vanilla/chocolate comfort zone to try one of these 12 strange-but-real ice cream flavors.

1. Horse Flesh

There are two dozen attractions within Tokyo’s indoor amusement park, Namja Town, but it would be easy to spend all of your time there pondering the many out-there flavors at Ice Cream City, where Raw Horse Flesh, Cow Tongue, Salt, Yakisoba, Octopus, and Squid are among the flavors that have tickled (or strangled) visitors' taste buds.

2. Pickled Mango

As one of the country’s most decorated ice cream makers, Jeni Britton Bauer—proprietor of Ohio-based Jeni’s Splendid Ice Creams—is constantly pushing the boundaries of unique treats, as evidenced by her lineup of limited edition flavors, including last summer's Pickled Mango (a cream cheese-based ice cream with a slightly spicy mango sauce made of white balsamic vinegar, white pepper, allspice, and clove) and this year's Goat Cheese With Red Cherries.

3. Corn on the Cob

Since opening Max & Mina’s in Queens, New York in 1998, brothers/owners Bruce and Mark Becker have created more than 5000 one-of-a-kind ice cream flavors, many of them adapted from their grandfather’s original recipes. Daily flavor experiments mean that the menu is ever-changing, but Corn on the Cob (a summer favorite), Horseradish, Garlic, Pizza, Lox, and Jalapeño have all made the lineup.

4. Foie Gras

New York City's OddFellows takes the "odd" in its name seriously, and has become synonymous with experimental flavors. Since opening their doors in 2013, they've concocted more than 300 different kinds of the cold stuff—including a Foie Gras varietal.

5. Pear and Blue Cheese

“Salty-sweet” is the preferred palette at Portland, Oregon-based Salt & Straw, where sugar and spice blend together nicely with flavors like Strawberry Honey Balsamic Strawberry With Cracked Pepper and Pear With Blue Cheese, a well-balanced mix of sweet Oregon Trail Bartlett Pears mixed with crumbles of Rogue Creamery's award-winning Crater Lake Blue Cheese. Yum?

6. Ghost Pepper

“Traditional” isn’t the word you’d choose to describe any of the 100 ice cream varieties at The Ice Cream Store in Rehoboth Beach, Delaware. They don’t have vanilla, they have African Vanilla or Madagascar Vanilla Bean. But things only get wilder from there, and the shop’s proprietors clearly have a penchant for the spicy stuff. In addition to their Devil's Breath Carolina Reaper Pepper Ice Cream—a bright red vanilla ice cream mixed with cinnamon and a Carolina Reaper pepper mash—there's also the classic Ghost Pepper Ice Cream, which was featured in a Ripley's Believe It or Not book in 2016. Just be warned: you'll have to sign a waiver if you plan to order either flavor.

7. Bourbon and Corn Flake

You never know exactly which flavors will appear as part of the daily-changing lineup at San Francisco’s Humphry Slocombe, but they always make room for the signature Secret Breakfast. Made with bourbon and Corn Flakes, you’d better get there early if you want to try it; it sells out quickly and on a daily basis.

8. Fig and Fresh Brown Turkey

The sweet-toothed scientists at New York City’s Il Laboratorio del Gelato have never met a flavor they didn’t like—or want to turn into an ice cream. How else would one explain the popularity of their Fig & Fresh Brown Turkey gelato, a popular selection among the hundreds flavors they have created thus far. (Beet and Cucumber are just two of their other fascinating flavors.)

9. Lobster

Don’t let the “chocolate” in the title fool you: Ben & Bill’s Chocolate Emporium in Bar Harbor, Maine makes the most of The Pine Tree State’s most famous delicacy with its signature Lobster Ice Cream, a butter ice cream-based treat with fresh (again buttered) lobster folded into each bite.

10. Creole Tomato

The philosophy at New Orleans’ Creole Creamery is simple: “Eat ice cream. Be happy.” What’s not as easy is choosing from among their dozens of rotating ice creams, sorbets, sherbets and ices. But only the most daring of diners might want to swap out a sweet indulgence for something that sounds more like a salad, as it the case with the Creole Tomato.

11. Eskimo Ice Cream

If you happen to find yourself in an ice cream shop in Juneau, remember this: Eskimo ice cream—also known as Akutag—is not the same thing as an Eskimo Pie, that chocolate-covered ice cream bar you’ll find in just about any grocery store. Though the statewide delicacy has usually got enough fresh berries mixed in to satisfy one’s sweet tooth, its base is actually animal fat (reindeer, caribou, possibly even whale).

12. Cheetos

Big Gay Ice Cream started out as an experimental ice cream truck and morphed into one of New York City’s most swoon-worthy ice cream shops, where the toppings make for an inimitable indulgence. One of their most unique culinary inventions? A Cheetos-inspired cone, where vanilla and cheese ice cream is dipped in Cheetos dust.

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