So, earlier this evening I was enjoying some Nacho-y goodness[special thanks to the fine folks at Penzeys Spices and their excellent Bold Taco Seasoning]
As I reached for some more tortilla chips, I noticed something written on the bag: a statement declaring that these chips would go perfect with their brand of salsa[Tostitos].
At first, I just chalked it up to the crass commercialism/synergy/vertical integration we get blasted with on a daily basis.
But then[and this may have been a mistake], I started thinking.
Tostitos' parent company is Frito-Lay, makers of everything from Cheetos to Rold Gold pretzels. They've created flavors and color combinations that don't exist in nature.
Which brought me to my hypothetical question:
What if the reason Tostitos Salsa went perfect with Tostitos chips was because it was designed that way?
Look, there's all kinds of additives out there. Stuff to keep food fresher, stuff to keep cereal from getting soggy, stuff to keep seasonings from clumping together. Is it really that far a stretch to think that the idea hasn't crossed somebody's mind? I figure Chemical A gets sprayed on or mixed in the chips, and is set to react with Chemical B in the salsa. When they meet, maybe they add an extra hit of spice, or make the salsa a bit thicker.
I know this sounds insane, but I can't help but think this is the sort of thing marketers dream about.
You know, before blogging, I'd usually tell all of this stuff to my imaginary pirate friend.
Courage,
Mike G.
1 comment:
Don't give 'em any ideas, man!
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