Mark Bult Design: San Francisco, CA, Established 1988

The trick to eating White Cheddar Cheez-Its

Open the bag from the bottom.

This is true of nearly any food that comes in a bag and has salt or cheese (or whatever) on it which easily flakes off and “settles” to the bottom of the bag.

This is an especially significant problem with pretzels, although opening the bag from the bottom doesn’t help in this case, since the salt granules are so large and there’s no Cheez-It-like sticking-agent on the pretzels to help the salt stick back on. Sadly, this causes nearly 100% of modern-day, health-conscious, too-much-salt-is-bad-for-you pretzels to be unsatisfactory, because there was hardly any salt on them when they were made in the first place, but then the packages have been joggled for days while being shipped across the country, thrown around by careless grocery stockboys, bounced around in your SUV on the way home, until eventually there’s no salt on them at all by the time you finally chainsaw open the ridiculously strong titanium-plastic alloys they now package your favorite once-salty foodstuffs in.

Labels: food and drink, rants

Posted by espd at 8:34 AM | 
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