It takes some effort to make a good stir-fry. The vegetables should be cooked just until they’re crisp, and the meat or seafood should be tender. And if you want to make it an interesting stir-fry, the ingredients should be of varying colors and textures.

It’s for those reasons that snow peas are one of my least favorite stir-fry ingredients. I usually have them in stir-fries at restaurants and I’ll eat them if they’re in the dish, but I’ve always found snow peas limp and boring.

So would I like their taste any better if they came in a chip-like form?

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Oh, wasabi, how you make my nasal passages burn, but I wouldn’t have you any other way.

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I’m going to assume that some, maybe a lot of you, are unfamilar with the taste of tamarind. The tamarind pods of a large, tropical tree are used as a flavoring in such things as drinks, soups, and candy, lending them a sweet/sour/tart taste.

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I’ve been eating these cream wafers for as long as I have the Bin-Bin Rice Cracker. So yeah, a long time (I’m still not sayin’ just how long).

They now come in much-too-convenient mini packages, although Garden still makes the larger ones in several flavors including this one, chocolate.

There’s also peanut flavor.

And strawberry.

Way too convenient, right? And since this packaging comprises three flavors, you’ve got to try them all.

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