The following entry stemmed from a jolly conversation at a pub where Tubis posited some controversial condiment statements.
I write this, not as an adventurous foodie who lives to be ‘in the know’ for every new taste combination (although I do enjoy new tastes), but rather as someone who bores easily. I’ve never been one for the same cereal every morning or even a loyal customer to any local restaurant that boasts an impeccable Poulet Frangelico.
No. I don’t have the mental stamina to be that gastronomically repetitious, except when it comes to one food combination that, after all these years, has remained a favourite: Potatoes and sour cream - Or, more specifically, any type of french fry with a hearty dollop of the white stuff.
No knock on ketchup, but with sour cream, you have a common food that perfectly elevates the hot, somewhat rough and starchy feel of the traditional potato fry. The smooth, cooling and tart taste combines perfectly with a dash of hot cayenne or paprika and a sprinkle of salt for a gourmet-worthy dip. The key is fresh sour cream that’s newly opened and on the firmer side.
Both potatoes and sour cream have had a bad wrap with suspect nutritional benefits. In moderation, both actually offer some return on your eating investment. Sour cream is low in carbs and has good levels of both protein and calcium, while potatoes are packed with vitamins C & B complex, as well as antioxidants and minerals like potassium, magnesium, phosphorus and zinc.
Men’s Health puts it best on the misconception of a sour cream diet:
Consider that a serving of sour cream is 2 tablespoons. That provides just 52 calories—half the amount that's in a single tablespoon of mayonnaise—and less saturated fat than you'd get from drinking a 12-ounce glass of 2 percent reduced-fat milk.While sour cream with baked potatoes or potato latkes are nothing new, it always surprises me when people are taken aback over the french fry version. Baked or fried, this will be a staple of mine for years to come.
More importantly, sour cream is a close relative of butter, which means you're eating natural animal fat, not dangerous trans fat. And besides, full-fat tastes far better than the light or fat-free products, which also have added carbohydrates.
- Mark Tubis, Director of Communication, Neighbourhood Greetings