I’ve got to credit the snacksmiths at Michael Season’s - they’re incredibly generous. I was grateful to the homegrown Illinois company already for sending me some of their Baked Multigrain Chips to review a few weeks ago. Apparently, Michael Season’s was satisfied with my review - I was pleasantly surprised, this morning, to discover a second box of Michael Season’s goodies, larger than the first, waiting at my door.

In eager anticipation, I peeled away the industrial tape and cardboard to find… Cheetos, Michael Season’s style. Not only did the “Natural Gourmet” gift me with its “Ultimate Cheddar Cheese Curls” - oh no. The Midwestern proponent of “Feel Good Snacking” also threw in its Cheddar Cheese Puffs in both Original and White Cheddar. To top this all off, they decided it would be a great idea to also include the healthier “baked” incarnations of the Cheese Curls and Cheddar Puffs. I laid the selection across my kitchen counter, feeling a bit daunted - being a lone reviewer, I had my work cut out for me!
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Hmm, is this a trend? This is the second snack I’ve eaten lately that tastes like an odd part of some other food that isn’t usually eaten in isolation. There were the chicken crackers that tasted like fried chicken crust, and now these.

These are allegedly “Sharp Cheddar Sourdough Twists” which are “baked twice.” The “baked twice” might be what does it - what these taste like is the almost-burnt cheese on the top of a quiche or a casserole of macaroni and cheese. You know those dark brown parts you get if it’s cooked enough, on top or on the sides of the dish?

They actually don’t taste much like sharp cheddar, though. Also I don’t taste anything particularly sourdough. I don’t see anything in the ingredients that would make them taste that way, and I suspect that food companies use “sourdough” as a way to evoke vague associations with fancy artisan breads. But I do appreciate that they are made of real food - no multisyllabic ingredients or fake sourdough flavor.
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A few weeks ago, the snacking Goddess herself, Caitlin, asked if I’d be interested in reviewing baked multigrain chips. Naturally I accepted. When it comes to crunchy, salty snacks, Sun Chips are at the top of my list. That’s right - when it comes to chips, I’ve always preferred the multigrain variety to the potato- and tortilla-types. Pretty healthy, right?

Well, not really - Sun chips may be a lesser evil among our beloved sinful, salty snacks. But when it comes to being good for you, they have nothing on the Baked Multigrain Chips produced by Michael Season’s. The Addison, IL.-based company’s motto is “Feel-Good Snacking.” This seems to suggest that either you should feel good about eating such wholesome foods, or that the products taste so amazing, they’ll make you “feel good” with every bite. I’m guessing the PR department at Michael Season’s was going for the former interpretation.
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In honor of their Ultimate ManCation Sweepstakes promotion, the good people at Combos decided to send me a few samples of their merchandise. Saturday morning, a FedEx man arrived with a decently large package which turned out to contain four bags of the beloved cheese and cracker/pretzel rolls. Three were family-sized (6.3-oz.) packs, with six (supposed) servings apiece, and the other was single-serve (1.5 oz.)

Two of the larger bags were reserved for the popular snack’s first and most beloved flavors, Cheddar and Nacho Cheese. The final large bag contained the newest variety of Combos to be released (Zesty Salsa-Tortilla). The single-serve bag held another new flavor, Cheddar-Jalapeno Tortilla. Until I searched for an image of the bag, and came up empty-handed, I had no idea how new. As it turns out, this variety of Combo hasn’t been released yet, so shhhh! Don’t tell anyone!
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Oh, Trader Joe’s. The highs can be so high (those lovely Popped Potato Chips), but the lows can be so, so low.

These look like Cheez-its, which are my household’s favored brand of cheese cracker. I should have realized, it’s better to go with something totally new than with a copy of something you already like. The odds are pretty good that if you think something is perfect, any small difference is going to seem like a step down from perfection.

Oh, and it was not a small difference.

These crackers don’t taste like cheese. They taste, bizarrely, like milk. I immediately looked at the ingredients, and the explanation is clear: “Natural flavor (milk).”

Actual milk could never impart such a strong milky taste and still result in a cracker-textured cracker. It would have to be a chemical from a bottle. And don’t let the “natural” fool you – “natural flavors” are still industrial products, made in a factory; the difference from “artificial” is just based on what ingredients they started out with.
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