Review: Doritos Heat Wave Chipotle Cream Chips & What Mise En Place Do You Hate the Most?

JFG Nation, do you hate mise en place? I sort of do. What is it? Here you go from Wiki:

Mise en place is a French culinary phrase which means “putting in place” or “everything in its place.” It refers to the set up required before cooking, and is often used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that are expected to be prepared during a shift.

Basically, it’s meal prep. Chopping vegetables, descaling fish, taking the skin off things, etc. If you like to cook, like me, you do a lot of meal prep, and it often takes longer than the cooking itself. When I make my amazing chili, I RACE through the mise en place because I know it’s all going to go into a slowcooker and be broken down for eight hours anyways. But other meals? Where the pepper cuts have to be even? CURSE THE WORLD.

There’s lots of annoying tasks out there. Peeling garlic. You’ve gotta be kidding me with this – WHY IS EVERYTHING SO STICKY. And yes, I’ve tried the whole “put the cloves inside of two bowls and just SHAKE the garlic out” trick, and it only SOMETIMES works. I hate peeling garlic so much, I often volunteer to do ALL THE OTHER meal prep tasks if the JFGal will peel and mince the garlic. How about peeling potatoes?  I see why you always see old cartoons of soldiers in the brig peeling potatoes. IT’S TORTURE. I always end up somehow shaving off part of a fingernail. (Oooh, what about cutting watermelon??? Seems easy until you ENTIRE COUNTER is covered in pink juice.)

What do I NOT hate? Shucking corn. I am the world’s best and fastest corn shucker, I am convinced. People stare at me in the grocery store, I move so fast and efficiently. I can shuck an ear in…6 seconds? Step back. I have a method.

So, tell me in the comments below – which meal prep / mise en place task do you HATE the most?

Today’s junk food: Doritos Heat Wave Chipotle Cream Chips!!

The tagline for these new Doritos Heat Wave Chips: First Chipotle Cream, Then HEAT. So rather than two different chips mixed into the same bag, the chips THEMSELVES change flavor? Hmmmmm….intrigued.


WHY OR WHY NOT? These are an interesting chip. It’s not like one side of the chip is coated in creamy powder while the other is covered in spice. Looking at the chip, the powders are either mixed together or layered. Also, the ingredient list doesn’t mention chipotle – only “spice” and paprika. The creaminess comes from the buttermilk?

Biting into a chip, the first flavor I got was a slight initial chipotle tang and then…Cool Ranch. Well, Cool Ranch with a bit of BBQ-accent to it. The flavor was a bit more onion-y and garlicky than a normal Cool Ranch. The savoriness was good – and then came the heat. These were definitely spicy. I see where they’ve been hiding all of the spices from the past Doritos Roulette – they’re here. Maybe not as directly spicy as the Roulette, since the creaminess helps cool things, but there is no way to say these are NOT spicy. These have a burn. Faint tongues, you’ll wanna pass on these.

The Chipotle flavor? I got more of that in the aftertaste – as I breathed in and out after eating some chips, I DEFINITELY got that chipotle flavor all up in my mouth and nose (accented by a lingering onion flavor).

All in all, I liked these – a creamy, savory chip with some burn. And it did sort of taste like chipotle cream sauces I’d eaten in the past. I think it’s a flavor which requires some head deconstruction, which I’m not a huge fan of. But yes – liked these.

ANYTHING ELSE I SHOULD KNOW? ‘Bout time with the new Doritos flavors, guys.

PURCHASED AT: Walmart, Germantown, MD.


COST? $2.98 on sale.



Discuss - 11 Comments

  1. Sue says:

    Peeling and dicing onions, especially because i debate about removing an extra layer or not to make the peelig easier.

  2. Anne Sutton says:

    Because I haven’t mastered the art of making boiled eggs with peels that just slide off, it’s making chicken or tuna salad with eggs. My egg shells seem to stick and come off in itsy bitsy pieces of egg shell shard all over the place.

    Another prep I hate is peeling pineapples. That is why I buy them peeled and cored from the grocery store nine times out of ten.

  3. Matt says:

    I don’t really like coring pineapples

  4. Steven Tsai says:

    Just smash the garlic with the side of your knife. Peel comes off easy.

    My two least favorite food prep tasks are disposing of the container/packaging that holds raw chicken and dealing with fresh thyme. I don’t know why chicken, the blandest of meats, inevitably creates the foulest smelling garbage a day later. I even double bag the container. And with the thyme, unless you have perfect barely wooden stems with little shoots/leaves that zip right off, you inevitably end up spending 5 times as long picking all the little leaves off or have slightly too coarse stems in your food.

    Oh, I also rather dislike peeling the coarse stems of chinese broccoli when it’s late in the season and you can’t just cut ‘em up and toss into your stir fry. Hard to peel around the branches, you know?

  5. Shorneys says:

    Dicing onions is the shit: a couple swipes of a knife and a compact orb suddenly becomes a cubic fuckload of onion bits. So satisfying. Also, Steve is right – just smash the garlic with the side of a knife.

    The worst tasks are those that require precision or thoroughness – the kind of shitty jobs that can ruin a dish if they’re not done exactly right: cleaning leeks (dirty little fuckers); scaling fish (bite me, wholefoods fish counter); and stringing beans or snow peas (flashbacks to childhood).

    But the VERY WORST GODDAMN THING was last weekend when I had to spend fifteen minutes picking pomegranate seeds and having them squirt hellish blood-red dye all over the kitchen. Close second: cutting orange supremes.

    • JJ says:

      Seed the pomegranates in a big bowl of water next time – submerged. You’ll get tinged cuticles, but dye will be contained.

  6. Clare says:

    Cutting nagaimo or taro. Once you start peeling the skin off nagaimo, it starts excreting a thin layer of slime, making it super slippery. For taro I have to wear gloves otherwise I’ll get a nasty rash on my hands. But my family loves those two potato-like roots in their soup, so yeah.

  7. Kate says:

    For baking, melting chocolate for dipping, mixing into brownies, etc. I don’t know what my deal is…. it seizes every time on me. No water around, super low microwave temps/double boiler temps. I’m just cursed.

    For something so lovely, melting chocolate sucks so bad.

    What’s your corn husking secret method?!

  8. Tenko says:

    I thought you meant a restaurant named mise en place and wad quite confused. For me, processing meat is the most annoying. All that skin and fat is hard to take off. Having to slice through joints to make parts is hard too.

    I love Doritos, but that flavor sounds wrong. I’ll give it a chance, but I’ve never seen cipotle cream anywhere else.

  9. Jessica says:

    The only mise en place I hate is prepping raw meat. I don’t like sticky.

  10. Sir-diealot says:

    They have to be the nastiest thing I have put in my mouth in a very long time, I do not suggest them to anyone.

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