!!! Wow ! Didn't know how many they are !

Potato chip flavours vary widely from region to region, I think, Ulrich.

Learn something new every day! Never heard of these before. And I was at a Canadian barbecue in June !

I think the potato chip industry has overwhelmed ius with flavour options, Bob. All-dressed may have been too old-fashioned for the hip crowd you were habging with.

Dressed to kill ... (slowly)
Greatly admire the hours of work you put into this one! Just don't eat the stuff, it's bad for you.

A sign I saw once. Sarah, said that the person who added the s in fast food was a marketing genius. It's a conspiracy, of course. First they get you fat, then they turn you over to their friends in the Diet Industry, who teach you how to diet but not how to maintain your new weight. So your weight goes back up, you diet again, and so on, and so on. I finally managed to keep my weight down by counting calories. Eventually I established a new setpoint, so I don't have to count calories any more. And now I don't even like food. Progress.

Excellent collage!

Admired in:
www.ipernity.com/group/tolerance

Thanks, William.

Wow, potato chips and other snack foods are big business here in Pennsylvania, but I never heard of all dressed! I'll have to see if it's available in local stores.

There are so many flavours of chips these days, Alan, that you may end up looking for a needle in a haystack. I gather there's great regional variation, too. When I used to eat chips my favourite was salt and vinegar.

This is fab....had to google it though!

Thanks, Denis.

John,

I doubt that anyone in the "hip" crowd at the barbecue was under fifty, and most, well over that..

Shades of Warhol! With dressing, of course (though not a term used here - I guess it's salt). Best wishes for the weekend.

Thanks, George. I read long ago that an all-dressed chip just had every flavour the company made. Plus maybe some others. So barbecue, sour cream and onion, ketchup, salt and vinegar, ketchup, maybe paprika, and perhaps some added garlic. I suspect the recipe is similar today, although the companies some old flavours have been replaced by new ones.