I should mention that I am not Xisalty, but I was witness to the bet, and everything was fairly done/agreed upon.

Oke, everything is coming along fairly well. A few minor setbacks, but nothing major and too time intensive. I came to find out SOMEONE used my oil to cook fish with, so I had to toss out the last of my peanut oil  but we are hoping to have things starting to move along quite shortly, perhaps even being ready to ship by early-mid next week, or by next weekend.

We will try to perfect any imperfections in this time, and perhaps start trying a new flavor so we can have a few choices for our initial release. Thanks again for staying with us, and I'll try to keep the thread as updated as possible. Just wanted to make sure you all knew, we are approaching the final stretch.

With our next test batch, we will be doing the cost analysis, in order to set a final price.

Will you impersonate me next account you make? The world could use another me.

Inventory Updated.

I suppose. Anyway, like I said, rest assured, these "special / secret" ingredients aren't flavor enhancers (MSG), or weird acids, or chemicals, or things I don't know how to spell (and I'm terrible at spelling, so you are safe). My definition of a secret ingredient is a spice or seasoning that can be purchased from a grocery store that adds a bit of intrigue to a taste.

Bhimp

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.

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 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."

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.

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.

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.

Bumpity

Thank you, I do like them quite a bit, just no longer have a use for them.

Ok, so I'm convinced these chips cannot go stale. I'v had some extras that wouldn't fit into the first bag sitting on my table in a bowl for over 2 days now, and they are still as crisp and tasty as ever.

As soon as I have confirmed that they can stay fresh for at least a week in a bag, we may be able to ship out our first batches. That being said, we will be figuring out prices when we do cost calculations with our next batch.

Litecoins prices right now are mostly backed by BTC prices. Its a partnership not a Vs situation. People who trust in BTC trust in LTC, but at this point they are just years behind BTC in development. The people that mine/buy them are hoping that they will catch up.

Well damn, litecoin prices are up. I was hoping to buy in while they were low. Anyway, this is fun. Has the "attack" started yet?

And I am now shocked. 24 hours later, the chips just sitting on the table are still tasty and crisp. I will repeat, there are no preservatives or unnatural ingredients in our chips, yet you can leave them sitting out for an entire day, and they will not get stale. Come on Lays/Utz, how can you be letting this happen?

But, didn't BCX already win. After changing their tone from talking about 51% attacking to, raising the difficulty, well didn't they win at that already? Now that everyone is mining litecoins to help protect them, the difficulty is on its way up.