genius or terrible?

I think this completely depends on the salsa. There are some salsas that are best just dipping in, because they have so much flavor and/or heat that a thin coating is all you want. Then there are the salsas where you want to use the chip like a spoon. These seem aimed at the former type of salsa mentioned, and I'd probably try it out. I have an habanero garlic salsa in my fridge that is absolutely kicking my ass, and this might help me finish it off one day.

i would think they'd only be useful for queso.

why only queso

this is important

Thought this thread was about Totino's pizza rolls which are ****ing awesome. I don't know anything about these other kind of rolls.

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Thought this thread was about Totino's pizza rolls which are ****ing awesome. I don't know anything about these other kind of rolls.

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that was my first thought as well, but i went ahead and googled it, and apparently the OP is referring to these:



As far as Totino's rolls, I love them, even if after every batch ive ever had, there is one filled with molten lava that scalds my mouth. That is likely user error.

i prefer getting as much salsa or queso on a chip as possible.

i would think salsa would just run off a "roll." not enough salsa.

unless you could dip it in perfectly vertically, cover the open end with your finger, withdraw, then eat the whole thing. that's also what she said.

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i prefer getting as much salsa or queso on a chip as possible.

i would think salsa would just run off a "roll." not enough salsa.

unless you could dip it in perfectly vertically, cover the open end with your finger, withdraw, then eat the whole thing. that's also what she said.

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I get that, and thats why I said it depends on the type of salsa (or queso)

If you have are buyin Pace medium or velveeta, then you want the scoop-type tostitos. But for the masochistic torture salsas like this one, you have to pace (no pun intended) yourself.



There's a place on Bellaire (in Houston) called iBurn that provides plenty of salsas and hot sauces to punish yourself, check it out.

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why only queso

this is important

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kinematic viscosity

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Thought this thread was about Totino's pizza rolls which are ****ing awesome. I don't know anything about these other kind of rolls.

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that was my first thought as well, but i went ahead and googled it, and apparently the OP is referring to these:

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If I ever find these, I will buy them and use them to suck the queso straight from the dish. A corn flavored straw for queso? I can't think of anything better!

thanks. i just don't enjoy punishing myself with overly hot salsas. at a certain point, it's not enjoyable.

i buy a flavorful medium and add a hotter habanero sauce to my liking.

trader joe's double-roasted has been my go-to base for years now.

this thread is bad for me. I spent the afternoon exploring homemade beef jerky recipes, and now im looking into salsas and hot sauces. My GI is not a fan of my tastes.

echoing earlier comments. They work really well with queso. They've made the dinamita ones for a while now in awesome flavors, and those are great in queso.

salsa not so much.

scoops or gtfo

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scoops or gtfo

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