Topic: BetterFried Labs introduces a new line of chips for miners! - page 3. (Read 12025 times)

Then I assume that nobody is allergic to "Natural flavors"

nnnnno.... "Natural Flavors" as listed on a coke can consists of several secret ingredients that few people know. The actual ingredients are not listed.

Ever read the ingredients label on a coke can? It's all there. They just don't tell you the proportions or how they make their "artificial flavoring"

If anyone would be to help us test, it would be the person that suggested the flavor (aka you). If we start getting little bit of capital, and can afford to ship samples, we definitely will.

I'm not sure how we will disclose what is in the chips without giving away the recipes, but I can guarantee it wont be MSG or various preservatives/flavor enhancers, it will be more along the lines of 1/8th tsp nutmeg, 1/16 tsp Cayyenne pepper. Something very few people should have issues with. Something just to add a slight bit of intrigue to an otherwise old recipe.

Anyone eating delicious fried potatoes probably doesn't care too much about things like this... i for one, dont.


Glad you like the name. If you ever feel like shipping out for a tester, give me a holler.

That doesn't... that..  what?

I don't think thats entirely true, see: coca cola

I believe the difference between that and this is that KFC is a restaurant, whereas you're selling a consumable product that isn't in a restaurant.

Carcino-crisps

what doesnt cause cancer nowadays

Yes

I wonder how KFC gets around that, by just being able to say 11 secret herbs and spices? In our case, they are herbs and spices, but if I gave it away, it would kind of ruin the secret recipe.

On a side note, do you think people would be turned away from our chips if we renamed them KancerKrisps?

I'm concerned about that "something extra:" billy bob will sue you if he's allergic to it. Make sure you give a full ingredient list.

I'm not trying to make light of the situation, but from what I have read after doing a bit of research is that Acrylamide are in nearly everything, and has been there forever. Acrylamide is found in all foods when you grill, fry, bake, toast, or roast many foods at temperatures over 250 degrees (aka everything) Now I will very well attempt to cook longer and at lower heat to prevent any Acrylamide that I possibly can, but the fact of the matter is, you will get no more harmed from the chips than you will eating lay's potato chips, or an order of fries at a fast food restaurant, but thats just that, AN ORDER of fast food fries, moderation is key.
http://articles.mercola.com/sites/articles/archive/2005/07/07/potato-chips.aspx

That being said, of course we will attempt to lower any Acrylamides found in the potatoes, first by soaking the potatoes to remove as much starch as possible, and I will be testing the lower heat longer cook method, but removing it all together is an impossibility. But again, fried potatoes aren't the only thing with Acrylamides in them. Bread also contains a realitively high amount, as well as rice and cereals. Now I know this is not light matter, but I'v found the only way to avoid Acrylamides is to do a "No Grain" vegan diet without any starchy vegetables either, which honestly very few people do right now.

Our goal is to provide no more Acrylamides in our chips as you would normally get eating a regular diet.

What in our diets provides Acrylamides?

Potatoes: chips, French fries and other roasted or fried potato foods
Grains: bread crust, toast, crisp bread, roasted breakfast cereals and various processed snacks
Coffee; roasted coffee beans and ground coffee powder. Surprisingly, coffee substitutes based on chicory actually contains 2-3 times MORE acrylamide than real coffee

And Acrylamides aren't our only food based carcinogens,

Heterocyclic Amines (HCAs): These form when meat is cooked at high temperatures, and they're also linked to cancer. In terms of HCA, the worst part of the meat is the blackened section, which is why you should always avoid charring your meat, and never eat blackened sections.
Polycyclic Aromatic Hydrocarbons (PAHs): When fat drips onto the heat source, causing excess smoke, and the smoke surrounds your food, it can transfer cancer-causing PAHs to the meat.
Advanced Glycation End Products (AGEs): When food is cooked at high temperatures (including when it is pasteurized or sterilized), it increases the formation of AGEs in your food. When you eat the food, it transfers the AGEs into your body. AGEs build up in your body over time leading to oxidative stress, inflammation and an increased risk of heart disease, diabetes and kidney disease.

and, heres my last statement. "A three-year long EU project, known as Heat-Generated Food Toxicants (HEATOX), whose findings were published at the end of 2007, found there are more than 800 heat-induced compounds, of which 52 are potential carcinogens. In addition to their finding that acrylamide does pose a public health threat, the HEATOX scientists also discovered that you're far less likely to ingest dangerous levels of the toxin when you eat home-cooked foods compared to industrially or restaurant-prepared foods."

Acrylamide is actually a quite big concern of consumers around here and chips manufacturers managed to cut the amount in half as soon as they were made aware of it that consumers don't want the stuff.

You might want to invest in a thermometer and measure the heat of your oil bath exactly - and keep it as low as possible. One thing I'd love to try is to hook up a PID controller to a temperature probe and an oil bath (so it keeps the temperature even after adding cold potato pieces) and precision cook these chips. I managed by the way to get perfectly golden chips from ordinary potatoes at home, but it's quite some work to even cook up a standard pack equivalent. Scaling up (I just used a pot and ~1 cm of oil) though might be easy.

Especially with something that can potentially poison or at least harm people though, I'd be a bit careful about selling/buying the stuff on the internet - cool names or not... maybe try to find a food lab on your nearest university that has chemistry students and talk them into testing some samples?

I like the name, we will probably start working on salt n vinegar some time in the nearish future. I'm not a fan of Vinegar chips, so I have to find people willing to test them for me, as well as a way of adding the vinegar flavor, as just dipping/brushing them in vinegar is probably the worst thing you could do.

So far, we have just worked on our "Original flavor" which is a Salt with a bit of something extra that just enhances the taste, but keeps the Original Salt taste, and a Salt and Pepper. But we will be working on new flavors soon. I just have to hit the grocery store and browse the spice rack to see what looks good. I know for certain we will be attempting a Salt and Vinegar, BBQ, Cajun, and we have a few ideas for other flavors. I just need to gather more people to help me test, because as good as these chips are, I do not want to eat another 8 lbs of chips. I was starting to fear for my health at that point, but have no fear, eating chips becomes work after a certain amount far less than that point.

one name idea:
Stale Share Salt and Vinegar


Slogan- "the best bite for your bit""

anyways, what flavors do you have as of yet? from the thread im seeing plain and the salt+pepper and id be interested in ordering some.

I think if I said that I fried them in my salty SPIToon, people would get the wrong message, but they are quite good and worth a try.

Please tell me these are fried in your salty spitoon I'll buy a ton.

Ok, so after tonight, we more than likely will be entering our final stages. I have 5 oz of chips prepared, and I will make sure they fair well over the next day or two. In that time, I will be beginning to produce lods of chips for the debut of ButterFried Labs Chips! We will start accepting orders shortly, as soon as we figure out the best way to ship, and the best increments to ship in. We will be setting our prices as low as possible, with just a little profit margin for our time and to hopefully upgrade our equipment. I want to thank you all for following ButterFried chips, and I will be happy to host any questions, comments, or concerns you may have, and I hope you will as pleased with our product as we are.

We will start by debuting just our Original flavor, I will tell you, its not just your run of the mill salt, its got a few tasty tricks up its sleeve.

Thanks for that, we will look into it, but as of now, we aren't even sure if we will be able to sell the chips cheap enough to cover costs, while still being affordable, but should it be feasible, we will definately look into keeping them fresh in higher tech methods. I will say though, sitting just in ziplock bags, I have no doubt that these chips will stay fresh for a minimum of two weeks, more than long enough to have them shipped and devoured.

I should mention, I do have a vacuum sealer, but the problem with that is, that the bags are like, an extra $20, thats extra cost that I would have to relay to the buyer.


That was very interesting, I did not know about that. But, be assured that all excess starch is removed from the chips before they are cooked. Any browning on the chips is due to the lack of multi million dollar steam frying equipment that big chip companies use. If you look at kettle fried chips, that are thicker, and actually still submerged in oil, you will find that they bare resemblance to our chips.

A tank full of nitrogen is also not that expensive...

I would be more worried about that browning of the chips - http://en.wikipedia.org/wiki/Acrylamide comes to mind.