BetterFried Labs introduces a new line of chips for miners!

[player3]

kk, in response to the chip cancer stuff, people neednt worry about it to much. when stuff browns (im not talking about charred and crunchy) that's a natural process called the Maillard reaction, and all that brownness brings out a bunch of tasty chemicals (natural chemicals, like sugar). that's why fried stuff is always gold and tasty. sure, there are some potential carcinogens present depending on what youre cooking and a million other factors, but it's far less dangerous than other commonplace things like shampoo, raw pork, or crystal meth.

also, curry chips. mild indian curry and thai green curry would be the best i think. while i cant think of any classy names, the indian one could definitely have offhand indiana jones references, and the thai one would just taste good enough to not have a fancy name. THAI GREEN CURRY FLAVOR CHIP = tongasm

[1713487342]

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[1713487342]

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[Mushroomized]

green tea flavored

[SaltySpitoon]

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.

[kibblesnbits]

I can't wait until these hit the market.  IMO everyone should support these small businesses.  Buy some stickers, chips, honey, alpaca socks - whatever!  You're helping yourself and them. 

PS - I know it's been done, but Old Bay on a chip is pretty good stuff.

[SaltySpitoon]

PS - I know it's been done, but Old Bay on a chip is pretty good stuff.

I'm in Maryland, so I know what you are talking about. I will definitely be offering these, as they are a Maryland tradition.

[Vernon715]

I am glad to see that the project is still going and wanted to know an ETA to market+approximate shipping prices.


Thanks

[Sukrim]

kk, in response to the chip cancer stuff, people neednt worry about it to much. when stuff browns (im not talking about charred and crunchy) that's a natural process called the Maillard reaction, and all that brownness brings out a bunch of tasty chemicals (natural chemicals, like sugar). that's why fried stuff is always gold and tasty. sure, there are some potential carcinogens present depending on what youre cooking and a million other factors, but it's far less dangerous than other commonplace things like shampoo, raw pork, or crystal meth.

So you have tested exactly THESE chips and can confirm that they contain low/not dangerous levels of Acrylamide?
Even commercial products had ranges from nearly 2mg per kg down to 47µg per kg (http://foodwatch.de/foodwatch/content/e10/e5281/e9192/e9210/e16571/Chipstest_2008_Tabelle_20080715_final_ger.pdf, german) a few years ago. After some bad press "suddenly" Pringles managed to cut their Acrylamide levels by a huge amount.

Looking at your example pics (which might be badly lit) makes me wonder if these chips were either seasoned with soy sauce or badly burnt - I regularly fry my own potato chips and they more or less look and taste like store bought ones (only that they are a bit thicker, are without any additives and can be seasoned to taste), not dark brown.

What actually also works quite well is to cook the chips before frying - something that is also usually done with french fries too (McDonalds fries are cut, cooked, shock frozen and then fried on demand).

[mem]

kk, in response to the chip cancer stuff, people neednt worry about it to much. when stuff browns (im not talking about charred and crunchy) that's a natural process called the Maillard reaction, and all that brownness brings out a bunch of tasty chemicals (natural chemicals, like sugar). that's why fried stuff is always gold and tasty. sure, there are some potential carcinogens present depending on what youre cooking and a million other factors, but it's far less dangerous than other commonplace things like shampoo, raw pork, or crystal meth.

So you have tested exactly THESE chips and can confirm that they contain low/not dangerous levels of Acrylamide?
Even commercial products had ranges from nearly 2mg per kg down to 47µg per kg (http://foodwatch.de/foodwatch/content/e10/e5281/e9192/e9210/e16571/Chipstest_2008_Tabelle_20080715_final_ger.pdf, german) a few years ago. After some bad press "suddenly" Pringles managed to cut their Acrylamide levels by a huge amount.

Looking at your example pics (which might be badly lit) makes me wonder if these chips were either seasoned with soy sauce or badly burnt - I regularly fry my own potato chips and they more or less look and taste like store bought ones (only that they are a bit thicker, are without any additives and can be seasoned to taste), not dark brown.

What actually also works quite well is to cook the chips before frying - something that is also usually done with french fries too (McDonalds fries are cut, cooked, shock frozen and then fried on demand).

we need a new sub forum, Cooking with bitcoin ! Id sub that

[crosby]

I've really got the munchies

[Vernon715]

we need a new sub forum, Cooking with bitcoin ! Id sub that

We need that or we could go for less specificity by saying "living with bitcoin"

[crosby]

Bag those MegaChips up and put this thread in the goods section. Then, sell them like hotcakes on bitmit.net




That's http://bitmit.net/en/user/crosby/?ref=1644 and thanks for using my referral link.

[SaltySpitoon]

Thanks for all of the suggestions, guys. I'm not sure how we will go about having the chips professionally tested, but I'll do some research into it. I was going to start sending test samples out to a few buddies last weekend (8/4 , 8/5) but I had a minor mishap with my fryer, and will be upgrading shorty as I mentioned earlier) Too add on to the BFL tradition, On top of that, I will be leaving for vacation for about a week so there will be another slight postponement, but don't fret, progress is being made, and these chips will be a reality soon enough. Maybe I'll even get some work done while on vacation. I'll be heading up to Maine into potato country, so you never know, I might find myself a supplier.

Right now, I'm working on trying to get the chips to brown up a bit less, they are by no means burnt, but they are a bit browner than I'd like. I'm hoping a new cooking technique, as well as a new and improved fryer will help with that.

My cost analysis will come about when I send my samples to a few people, as I am unsure of the best way to ship them as of now to avoid shipping costs. I went to the post office, and realized the $5 flat rate boxes are anything but a good deal, I would be hard pressed to fit a 1 oz single snackbag in one of those, so I will be looking into other options.

Along with all of this, Mush and I will be working on a site shortly, so as I said, progress is being made.

[SaltySpitoon]

I should also say, we have made progress in all fields in general. New recipe as well as making them a bit better tasting by removing some excess cook time. We are still trying to improve, but you must admit, these look a helluva lot better than our first batch.

*edit* I should probably mention that the picture is a 1 gallon ziplock bag full of chips, about 3 lbs of potatoes down into chip form. Even my family and I haven't managed to make much of a dent in this bag just casually eating them over the course of a few days. I should also probably mention, they are just as crispy and as far from stale as you can possibly imagine as they were when they came straight out of the fryer, minus the hot. I have eaten nearly 12 lbs of potato chips since beginning testing, and I can honestly say, Lays and Utz just don't do it for me any more.

[rjk]

om nom nom

[smoothie]

I seriously thought this thread was a troll on butterfly labs. But honestly I think having some food products is a good good thing!

[SaltySpitoon]

I seriously thought this thread was a troll on butterfly labs. But honestly I think having some food products is a good good thing!

The name is a parody (in good humor) of BFL, we in no way mean to mock them, nor imply we have any affiliation with BFL. We just figured that having a catchy name that sounds like an already established BTC business would help with our product catching on. Of course the #1 factor there is taste, which I'm quite sure our customers will be pleased with. Hell, I'm pleased with our product right now, and it isn't even finished yet.

I'm also glad the community as a whole is interested in food products. I mean, when you are sitting around, doing some BTC/LTC business, watching your computers generate money for you, why not indulge in a snack that your computer can generate?

P.S, its especially nice getting that kind of comment from another food product.

[SaltySpitoon]

Since I removed the Donation address I have been getting PM's asking for a new donation address. We really appreciate the donations, as even .005 BTC or 1 LTC helps quite a bit towards testing new flavors, buying more materials, and cutting out of pocket start up costs. Even more than the donations, we are loving the support, its been a while since I'v seen people take a shine to an idea better than what we are getting now.

So if you would like to continue donating to the cause of having our miners fed with delicious and nutri... uhm, ok I'm not going to lie to you guys, we are going for taste and quality over heath benefits (isn't that how snacks should be?)  you can send Bitcoins to 12LC65tumCMB9jcCD8zEaCpJ6tAeQJLkmu

Or Litecoins (because we are a BTC/LTC business) to LXiKGc1MT4sPAiHddMgumLzpE2te5aXVBQ

Thanks guys, and just a quick update. Mush and I are working on the website, we will start sending out test samples to various BTC/LTC users, and hopefully upgrade to our professional production equipment ASAP.

[Vernon715]

Since I removed the Donation address I have been getting PM's asking for a new donation address. We really appreciate the donations, as even .005 BTC or 1 LTC helps quite a bit towards testing new flavors, buying more materials, and cutting out of pocket start up costs. Even more than the donations, we are loving the support, its been a while since I'v seen people take a shine to an idea better than what we are getting now.

So if you would like to continue donating to the cause of having our miners fed with delicious and nutri... uhm, ok I'm not going to lie to you guys, we are going for taste and quality over heath benefits (isn't that how snacks should be?)  you can send Bitcoins to 12LC65tumCMB9jcCD8zEaCpJ6tAeQJLkmu

Or Litecoins (because we are a BTC/LTC business) to LXiKGc1MT4sPAiHddMgumLzpE2te5aXVBQ

Thanks guys, and just a quick update. Mush and I are working on the website, we will start sending out test samples to various BTC/LTC users, and hopefully upgrade to our professional production equipment ASAP.

Just sent .0001BTC via dailybitcoins.org  

EDIT: The picture you posted of the most recent batch made it look like there was condensation in the bag, or is that just salt?

[conspirosphere.tk]

Be careful with butter flavoring:

Movie Goers Beware: Chronic ‘Butter Flavoring’ Exposure Linked to Harmful Brain Process
http://news.yahoo.com/chronic-butter-flavoring-exposure-linked-harmful-brain-process-160609953.html
 

[SaltySpitoon]

Just sent .0001BTC via dailybitcoins.org  
EDIT: The picture you posted of the most recent batch made it look like there was condensation in the bag, or is that just salt?

I appreciate the donation, thank you very much.

As for the picture, it is just some salt that fell off the chips, the picture is very large, so tiny details are very obvious. I found to eliminate condensations, after cooking I leave the chips out on drying racks with paper towels to absorb any extra oil, as well as letting them cool, this prevents any condensation from occurring in the bag, and keeps the chips from getting soggy. I had a slight problem with one batch that I hastily put into a bag so that I could keep it away from various people that were intent on devouring my entire batch, and the chips didn't crisp up very well.

Be careful with butter flavoring:

Movie Goers Beware: Chronic ‘Butter Flavoring’ Exposure Linked to Harmful Brain Process
http://news.yahoo.com/chronic-butter-flavoring-exposure-linked-harmful-brain-process-160609953.html
 

Well, when we were thinking up how to cook the chips and create their unique taste, we had though of adding actual butter, not butter flavoring. This lead to three major problems. 1. They were horrible, you don't want butter and oil mixed, very bad. and 2. It would effect their shelf life negatively, and 3. Butter is very expensive, especially if we were to add butter to every single chip.
So, as of now, there actually is no butter or butter flavor added to this chips at all, which leads us to believe that we will be changing the name of our chips to BetterFried instead of ButterFried.

Thanks for the concern though.