Slashfood has a short easy recipe for making your own pita bread. I’ve always wanted to do this. It’s amazing how expensive those Stacy pita chips are in some grocery stores. I’m thinking you can make some big batches yourself and save a ton. Plus could there be anything more amusing than working with dough?
DIY Pita Bread
I’ll start out by stating something that must always be remembered in the world of snack. Things can always be improved. You know the saying ‘you can’t outdo a classic?’ Of course you don’t, because I just made that up. But even if it was an actual saying, it would be completely false. Take these Spitz sunflower seeds for example. People thought that the David brand was the top of the pops, but I disagree now. I think that spot belongs to Spitz. Here’s why:
Dill Pickle is a very cutting edge choice for a sunflower seed. The tangy light flavor makes handling a few dozen seeds in your mouth seem like less of a chore. If you liked David’s Barbecue or Salsa sunflower seeds, but tired of them burning a hole in your cheek, you definitely want to try Spitz Dill Pickle flavor. You can eat them until you choose to stop, no acid burn is going to cut you off. I rate this flavor higher than any normal salted seed too. Plain salt seeds are popular, but they give you that dry feeling on your hands like you’ve spent all day on the beach making sand castles. The Dill Pickle flavor doesn’t have that powdery salt problem. In fact, I don’t recall any annoying residue at all.
The other innovation here is the bag. Spitz has done what those before them (David) have failed to do. They implemented a resealable zipper bag for their seeds. Yes, now you can open the entire bag to fish out a handful without the spillage risk that the other companies subject you to. I always found David’s bags annoying because they would always tear too much or too little from that ripable corner.
I picked up my bag at a pretty large gas station chain called QuikTrip in Missouri, but you can get them online too. Spitz also has a few other flavors I’ll let you discover on your own.
I have found Cheez-its to have rested on their laurels of late. Sure they made the white cheddar version, but that was like nine years ago. And since then, they have made the large size for some reason, and tried those disgusting little twist versions, which couldn’t possibly be made of worse flavors. But I will compliment them and recommend one of their flavors in the new “fiesta” line. (Thank goodness they didn’t call them “extreme”) The Chile Queso is definitely worth trying out. They are almost as addictive for me as the original.
What is the flavor like? Mmm, something mexican? I can’t really describe it. Perhaps I’m too distracted by their triangle shape. Actually since this is my first entry in a while, clearly I have to brush up on my influential food-writer-jargon.