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Billy Goat Chip Company - Feast St. Louis Print E-mail
Feast St. Louis ReviewThe interaction people have with Billy Goat Chip Company potato chips is something owners Rob Lyons and Brian Roth take seriously. From the seven honest ingredients listed on the bags – russet potatoes, canola oil, salt, onion, garlic, spices and sugar – to the first crunchy bite, each bag of chips promises artisan-made freshness. “Opening up a bag and enjoying that initial chip is an intimate experience,” Lyons says.

Billy Goat chips were originally created in 2002 as a side for sandwiches at Lyons and Roth’s restaurant, The Billy Goat Restaurant & Bar. The pair sold the restaurant in 2008 to make potato chips full time, and just like they had in the restaurant’s kitchen, they hand-sliced each potato one at a time, then placed those slices into a small fryer. Four years later, Roth says everything about their process has changed except the spirit. “We’re always asking, ‘Does it make the product better?’”

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By the Book: Ferran Adrià’s potato chip omelet Print E-mail

Welcome to By the Book, a new weekly online column in which we try our hand at recipes from some of the many amazing cookbooks that come across our desks. We thumb through, pick a dish and then get cooking – revealing the recipe we chose and the results of our culinary journey. Scroll to the bottom of the post to find out how you can win a copy of the featured book.

The tortilla de patatas ranks as one of the most well-known dishes in Spanish gastronomy. The potato omelet is so quintessentially Spanish that it’s also calledtortilla Española and you can find it in any bar or cafeteria throughout Spain, no matter the region. Though a simple dish of only eggs, potatoes and oil, it does take a bit of time to prepare – peeling, thinly slicing and cooking a couple pounds of spuds before you even get to the egg part.

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Barbecued Potato Chips with Chocolate: Not Just a Lunchroom Dare Print E-mail
For those keeping score, Brian Pelletier and his cohorts at Kakao Chocolate have come up with a long list of experimental confections and candy that sound wacky, but actually taste superb. We’re referring to the curry cashew brittle; pumpkin pie-flavored pates de fruit; stout- and hops-flavored truffles; bacon pecan brittle (Lord, yes!); butternut-squash-flavored marshmallows; raspberry star anise dark-chocolate bark; white pepper and sea-salt dark-chocolate bark; the “Elvis truffle” with peanut butter, banana, and bacon; and even a cocoa-based barbecue rub.

The counter-intuitive combos have become sufficiently rife amongst the gourmet crowd that now, things that we would dare each other to eat as children have become actual food items.The latest example: barbecued potato chips with chocolate. Doesn’t that sound like something Oscar the Grouch would eat for lunch? It’s something you can buy at Kakao, in two forms, in fact: barbecued chips dipped in semi sweet chocolate (below left), and dark bark studded with chip crumbles .

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