Tuesday, October 13, 2015

Spicy Chip Showdown: Blair's Death Rain vs. Doritos Collions: Habanero/Guacamole

Here at thenininja.com, we appreciate a little bit of spice and heat in our food. By no means are we fire eaters, but we're not too quick to shy away from a little bit of heat. So today I present two spicy chip options: Blair's Death Rain and Doritos Collisions.

Blair's  (left) and Doritos (right)
These two spicy options are on two extremes in terms of chips. One is a potato chip, the other is a tortilla chip. Blair's is a small specialized company that makes its chips for a very small targeted audience while Doritos is run by Frito Lay, one of the largest chip companies in the world which aims to have it's snacks appeal to as wide an audience as possible. Now onto the fun part, taste testing! 

First up the Blair's Death Rain:


The Blair's starts off with a nice smokey BBQ flavor but the heat is apparent right away. After the first chip, the heat seems bearable but keeps building as you eat more chips and never seems to hit a limit. The number of chips in the picture above had me chugging water because of the heat. Tasty but something you wouldn't do everyday or eat an entire bag in one sitting (at least most people) and if you're not used to it, that kind of heat can do a number on your stomach. The heat also acts as a built-in diet aid by not allowing you to eat too many chips in one sitting. 

Next up, the limited time only Doritos Habanero-Guacamole Collisions:


The first thing that jumps out should be the 2 different chip colors. The spicy habanero chips in the Doritos bag are mixed with guacamole flavored chips in order to give sneakers the chance to cut the heat from the habanero with something not spicy. But since it is Doritos and meant to appeal to a wide audience, the habanero chips aren't very spicy at all and offer more of a tangy/sour taste as opposed to spicy. The mix of the two different flavors offers a nice change up as you eat and the flavors mix but packs very little heat overall which can lead to eating the entire back bag in one sitting.

These are just 2 yummy options of the many spicy chip options available. No matter your craving, there's bound to be a chip out there to help you indulge it and finding that chip by taste testing what's available is all part of the fun. If you have any spicy chip recommendations you think we should try, please feel free to leave your suggestions in the comments section below.

Friday, October 2, 2015

Foodie Friday: Spicy Cheese Toppoki

As I've mentioned on a past blog post, I got a bit hooked on Korean Cheese Toppoki. But since I can't always go to Arisoo for my toppoki fix, I decided to learn how to make it at home. Apparently, the recipe is really easy so I'm sharing it with you all. Here's what you need:

clockwise from left: Korean Spicy Bean paste, bell peppers, cheddar cheese, toppoki, garlic
The key to this recipe is the toppoki (rice cakes) and korean bean paste (doenjang). I got mine from a Korean grocery in Cartimar in Pasay, near Arisoo. If you have those secured, cooking it will be a breeze.

First and foremost, you need to soak cut the toppoki in quarters and soak them in water. Then dice the garlic and cut the bell peppers and cheese.

Next, fill a pot with about 4-5 cups of water and let it boil. Then drop the garlic in the pot followed by the toppoki and wait for the toppoki to soften for a bit.


When the toppoki gets a bit soft (but not mushy), drop in 3-4 table spoons of doenjang, followed by the bell peppers.

Let it often for a bit and taste the broth. You may add a few tablespoons of soy sauce depending on your taste. For me, I added 3 tablespoons of soy sauce and let the broth evaporate a bit so it turns into a sauce. Lastly, when the taste is already to your liking, drop in your cheese.

Let it boil once and stir it a bit. The cheese will make your sauce thick and creamy, which is exactly what you want. Then that's it! The final step is to put in a plate and enjoy :)


Thursday, October 1, 2015

Introducing: Starbucks Toasted Graham Latte

The arrival of autumn brings with it colder, shorter days, sweater weather and the autumn Starbucks seasonal drink offerings to keep us warm. For more than a decade in Canada, that means the Starbucks Pumpkin Spice Latte or the PSL as it has been shortened to. So imagine my surprise to find this in my email along with the announcement letting me know that the PSL was back.


Allow me to introduce everyone the the Toasted Graham Latte, Starbucks' latest addition to its drink menu. Starbucks describes it as subtly sweet with sweet cream and topped with cinnamon graham cracker crumbs. So of course, I had to go taste it for myself. 


The description from the article was pretty accurate, the toasted graham cracker latte is not very sweet at all (which I like). The cinnamon graham cracker crumb topping gives it some savory notes which pairs nicely with the slightly sweet whipped cream and doesn't overpower the gentle flavor of the latte underneath. It's a perfect drink to warm you up on a cold autumn morning when you don't want something too sweet and gives you another great option at Starbucks. 


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