Text 2859, 120 rader
Skriven 2008-02-21 06:05:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: 881r miss vickie's
==========================
[I tried to u/l this packet through Sean's new BBS, but it
didn't seem to take, so I'm resending through Doc's]

 -=> Dave Sacerdote said to All <=-

 DS> Miss Vickie's, a Canadian potato chip brand now owned by
 DS> Frito-Lay, Inc., is a kettle-style chip that claims to be
 DS> cooked in small batches.

Jim said it well when I reported on the things when I had them:
"Miss Vickie's chips were started in a small town in Ontario by
a Vickie Kerr. The chips were kettle cooked in batches and the
product contained potatoes, peanut oil, salt and nothing else.
And they were great. Then they were bought out by Frito-Lay and
now they are just another chip. And they contain: potatoes,
corn oil, cottonseed oil, lactose, salt, malodextrin, sodium
acetate, acetic acid, vinegar solids, malic acid, and citric
acid. Sad."

 DS> Like most kettle-style chips, they're thick cut, very
 DS> crunchy, and somewhat more greasy than their standard
 DS> counterparts. And like other Frito-Lay chips they have a
 DS> mysteriously "sweet" taste to them (mysterious because
 DS> sweeteners are never listed on the ingredients, yet one
 DS> bite of a Lays potato chip and you know it's a Lays
 DS> because of that sugary aftertaste.)

You do know that old potatoes get that taste.

 DS> As chips go, Miss Vickie's are decidedly ordinary. They're
 DS> no better than Cape Cod chips or Grandma Utz's Old Fashioned
 DS> chips, both of which are also "kettle" brands, and they
 DS> may even be at a disadvantage, since Utz chips are very
 DS> fresh-tasting and "potato-y" and Miss Vickie's are kind
 DS> of, you know, run-of-the-mill.

My verdict, three years old: "I was also seduced by a bag of
Miss Vickie's potato chips, which have this cute limited-run
appearance, but it turns out which are made by Frito-Lay:
they were pleasantly thick-cut but also rancid."

 DS> Though I've never yet seen a bag of Miss Vickie's chips
 DS> in a supermarket, the single-serving sized bags are sold in
 DS> vending machines, convenience stores, and at Subway sandwich
 DS> shops around here and they do pretty well. Part of that
 DS> might be due to the number of flavors they come in (there
 DS> are eleven in all) and part might be the distribution muscle
 DS> of Frito-Lay. But the quietly elegant packaging probably
 DS> catches more than a few eyes. The matte-finish screen-printed
 DS> mylar and bilingual labelling is admittedly attractive, and
 DS> then there's that "farm-fresh" nonsense (as though anyone
 DS> believes a mass-market chip is made anywhere but in a
 DS> factory these days.)

I ran into them at Quizno's the one time I went. Have seen them
periodically at similarly unattractive venues, but never tried
them again.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Eli's Chicago White Chocolate Macadamia Cheesecake
 Categories: Chocolate, Cheesecake
      Yield: 1 Serving

           Chocolate Cookie Crust:
      9 oz pk Chocolate Cookie Wafers
    1/2 c  Unsalted Butter; plus
      1 Tb more for the pan
           Cheesecake:
  1 1/2 lb Cream Cheese; room temp
    3/4 c  Sugar; plus 2 Tbs
  2 1/2 tb Cocoa; sifted
      1 tb Flour; sifted
    1/4 ts Salt
      2 ts Vanilla
      2    Eggs
      1    Egg Yolk
      3 oz Semisweet Chocolate;
           -melted
    3/4 c  Whipping Cream
      2 oz Macadamia Nuts; toasted
      2 oz White Chocolate; chopped
           Ganache:
      1 c  Whipping Cream
      3 oz Bittersweet Chocolate Chips

  FOR CRUST, butter bottom and sides of a 9- or 10-inch springform pan
  with about 1 Tbs butter. Grind the cookie wafers and put cookie crumbs
  in pan; add 1/2 cup melted butter. Toss until butter is absorbed.
  Press crumb mixture onto bottom and sides of pan. Refrigerate until
  firm, approximately 10 mins.

  FOR CHEESECAKE, beat cream cheese and sugar in large mixing bowl until
  smooth. Beat in cocoa, flour, salt, and vanilla. Add eggs and egg
  yolk, one at time, beating after each addition until very smooth. Add
  melted semi-sweet chocolate and beat until chocolate is well
  incorporated. Beat in whipping cream. Chop macadamia nuts coarsely.
  Fold in chopped nuts and white chocolate by hand. Pour into prepared
  chocolate crust. Bake at 350 F for 5 mins. Reduce oven temperature to
  325 F and bake 35 to 40 mins more. Cool on wire rack for 2 hours.
  Refrigerate several hours or overnight before unmolding.

  FOR GANACHE, heat whipping cream to simmering in a saucepan. Remove
  from heat and whisk in bittersweet chocolate chips. Whisk until
  chocolate is completely melted and mixture is smooth. Refrigerate until
  thoroughly chilled, preferably overnight. Whip chilled mixture gently
  until soft peaks form. Do not overmix. Smooth whipped ganache evenly
  on top of cheesecake. (Extra ganache may be frozen for later uses or
  enjoyed as an ice cream topping). Decorate cake with toasted macadamia
  nuts and/or chocolate shavings, if desired.

  Makes one 9- or 10-inch cake.

  Recipe By: The Route 66 Cookbook

MMMMM

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