Thursday, March 23, 2006
Wasabi Funyuns...my newest addiction
Yes, Virginia, there is a Santa Claus. And he better be bringing me Wasabi Funyuns for Christmas this year. I plan on being a very, very good girl. My epicurean delights run the gamut from tastes-like-the-sea oysters on the half shell to perfectly chargrilled steaks, cilantro jalapeño hummus, avocado gelato, to decadent and salty caviar on blinis with a dollop of rich crème fraîche and a flute of champagne. Now I've fallen from the heights into a sordid love affair with an onion and wasabi flavored corn ring.
Funyuns have always been a guilty pleasure. I love strong flavors and was instantly attracted to the crunchy oniony snack as a child. When I found that Frito-Lay added wasabi, I had to try them. They aren't quite wasabi enough for me, but then again, it's never enough wasabi unless my eyes are watering and my airways threatening to close. For those CenTexers unfamiliar with the spice, wasabi is a condiment made from Japanese horseradish and traditionally served with sushi. That green paste on your plate is not guacamole, Tex. Wasabi, like dry ground mustard has a heat that inflames the sinus cavity but doesn't burn your mouth. Mixing it with onion flavor and making a chip is pure genius.
Don't let the idea scare you off. Try a bag today. And if the Wasabi Funyuns aren't your thing, put a chip clip on that bag and bring it to me! Oh, and if anyone wants my hummus recipe, just e me. I'll share.