Text 5310, 96 rader
Skriven 2006-08-31 11:25:36 av Dave Drum (1:18/200)
     Kommentar till en text av Michael Loo
Ärende: Jay's Chips
===================
On 08-28-06 MICHAEL LOO Scribbled to ALL  about potato chips &c 158

ML>Jay's Jalapeno Krunchers kettle cooked potato chips super
ML>hot & spicy taste of real jalapenos - this is an Illinois
ML>brand and comes well recommended by Dirty Dave for its
ML>pork rinds, so I picked it out of the 5 kinds of BBQ chips
ML>and 3 kinds of spicy chips at the Big Lots, for a trial. On
ML>opening the bag, a very strong green jalapeno aroma. Chips
ML>thick and very crunchy, a bit salty and a tad sweet. Fairly

I take that yours didn't have the rancid oil taste that my last trial of 
Jay's Kettle Cooked (plain) Chips had.

ML>spicy and not bad on the whole, although the pepper aroma
ML>was the main jalapeno presence (the hot clearly the result
ML>of added capsaicin). A bit of onion aftertaste, giving the
ML>experience a bit of a "fried Peking ravioli" aspect. Only
ML>problem was that there appears to be a dairy presence (not
ML>noted in the ingredients list), so after eating a lot of
ML>these with impunity, I ended up sitting on the throne for
ML>quite a while.

That's odd. They _DO_ note the dairy in their "Sour Cream and Onion" 
chips. I'd expect them to do so - if there were dairy in the Jalapeno 
type. Could it have been something else in the ingredients - or a 
coincidental malaise that sent you to the seat of power?

I really do like Jay's pork rinds - especially the hot ones. Their 
potato chips - not so much. But, better than Lay's for the most part. I 
found a Jalapeno & Cheddar at Aldi's which is quite nice. Not very hot 
but an agreeable flavour. The brand designation escapes me - it's one of 
their house names, though. And - these babies would really gripe your 
guts. While I like them, you probably would be better off conserving 
your pills for real dairy stuff that you enjoy ... like Toscannini's.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Amaretto Mousse Cheesecake
 Categories: Kaz, Posted, Khg, Cakes, Cheesecakes
      Yield: 12 Servings
 
      2 c  Graham cracker crumbs
    1/2 c  Butter; melted
      1    Envelope Knox unflavored
           Gelatin
    1/2 c  Cold water *
      3 pk (8 oz. each) cream cheese
           Softened
  1 1/4 c  Sugar
      5 oz Evaporated milk **
      1 ts Lemon juice
    1/3 c  Amaretto liqueur ***
      1 ts Vanilla extract
    3/4 c  Whipping or heavy cream
           Whipped
 
  Combine graham cracker crumbs with butter.  Press onto bottom and up
  sides of 9 inch springform pan; chill.
  
  In small saucepan sprinkle gelatin over cold water; let stand 1
  minute. Stir over low heat until completely dissolved, about 3
  minutes; set aside.
  
  In large bowl of electric mixer, beat cream cheese with sugar until
  fluffy, about 2 minutes.  Gradually add evaporated milk and lemon
  juice; beat at medium- high speed until mixture is very fluffy, about
  2 minutes. Gradually beat in gelatin mixture, liquidise until smooth.
  Refrigerate for 15 minutes or until firm enough to spread then spread
  over the base and return to the fridge until ready to serve.
  
  * and *** Substitution:  Omit Amaretto liqueur.  Increase water to 3/4
  cup, add 1/2 teaspoon almond extract with vanilla.
  
  ** Must be evaporated milk, not condensed milk.
  
  From: Kaz Langridge
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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