Posted on 02/28/2021 5:08:01 PM PST by Jamestown1630
In honor of Mr. Potato Head’s ‘transitioning’ - (from what-to-what I’m not exactly sure, as I’ve always understood potatoes to be, in Nature, self-pollinating and containing both sexes in one plant anyway) - I thought we’d do a thread on SPUDS this month.
I like potatoes done certain ways, and despise them other ways. I like baked potatoes (with plenty of butter and sour cream), and home-made potato salad, mashed potatoes, scalloped, etc. I do NOT like potatoes cut up into soups, or store-bought potato salad (in the latter, the potatoes are always undercooked, and the salad is always strangely sweet.)
This video from America’s Test Kitchen presents a way of making baked potatoes that interests me; it involves brining them a little, and I’m anxious to try it:
http://www.youtube.com/watch?v=Vr-o01qiRYI
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My favorite recipe for potato salad, which my Grandmother made the best and one of my co-workers does a close second, is really a sort of ‘dump’ recipe:
Boil a few pounds of thin-skinned potatoes until easily pierced with a sharp knife, but not TOO soft; and then peel them (I usually use red potatoes, and leave about a third of the skin on. )
Cut them into ½ to 1 inch pieces. Make a mixture of about 2/3 Mayonnaise and 1/3 prepared Mustard, a few tablespoons of finely chopped onion and finely chopped celery; salt and pepper, with a little cayenne thrown in. Add more mayo/mustard as may be needed for your quantity of potatoes, taste for seasoning, and then pour all of this over the potatoes. Mix well, taste again for seasoning, and chill. (If you like throwing in pickle relish, you can do so; but that is verboten in my house, just as any ‘sweetness’ is disallowed in a deviled egg, here ;-)
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I’ve only had the French cold potato soup – Vichyssoise – once, in a fancy French restaurant in Virginia; but it was excellent. Here, from the website ‘Mother Would Know’, is Julia Child’s recipe for that soup. (You can eat this warm or chilled, though I think chilled is classic in the so-called 'haute cuisine'):
http://motherwouldknow.com/julia-childs-vichyssoise-html/
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When Rush Limbaugh died, by husband had a birthday coming up in a few weeks.
I asked him what he wanted for his birthday, and he said that he wanted the Rush Revere series of books by Mr. Limbaugh.
I said that I thought those were books for kids; and husband said, “Yes; and I want them”.
So, I ordered; and they are really beautiful books. Very well-bound and high-quality production, with lots of illustrations (including some reproductions of historical paintings) and lots of supplemental information.
The history is told in a very engaging, modern ‘story’ way which incites one to seek out more information on the issues presented.
I would suggest that people order this collection, whether there are young people in their network, or not. Even adults will enjoy them very much and find many references that they would like to follow up further. And the more we order, the more they will have to print – and the more will be in circulation for young people to find in the future.
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(The picture at the top of this post is of the flower of a potato plant; it is taken from the USDA website of John Bamberg, plant geneticist and devotee of The Potato, q.v.)
We’ve often made Ina Garten’s ‘Smashed Parmesan Potatoes’:
http://www.foodnetwork.com/recipes/ina-garten/parmesan-smashed-potatoes-recipe2-1941748
But she also has one for ‘Garlic Mashed Potatoes’ which looks kind of interesting:
http://barefootcontessa.com/recipes/garlic-mashed-potatoes
The dressing was roughly 1 : 1 mayo and sour cream. We always go way over to the sour cream side. I add horseradish, just because i like it, green onions, and toss. Chill thoroughly.
I usually do wedges.
Just saw a recipe on Daily mirror for putting starch in scrambled eggs. people were raving about what it does to them
Hellman’s here, too....but will make my own one of these days...just for fun...and probably just once.
this may be based on what you grew up on..mine was miracle whip so thus I dont like mayo
did buy some Dukes to try out that cowboy cooker guy’s recipes.
That’s what I do with leftover mashed potatoes, because there’s not much else you can do with them. For 2 cups potatoes, add about 1/3 cup flour, 2 eggs, and about 1/2 tsp baking powder, to form a thick batter. Fry the cakes in HOT oil in a skillet until they’re crisp and brown.
You can add some grated onion, bacon bits, green chile, shredded cheese, or whatever you want to the batter.
Now to look for the scrambled eggs recipe.
Best Foods is way better than Hellman’s. (I know, I know, just kidding.)
Just shred a medium to big idaho, with the peel
add salt, pepper, fresh garlic or granulated, fresh finely chopped onion or onion powder
Stir, add about 1/4 cup powdered milk and about a third cup water, stir
Add about 3/4 cup of dehydrated potatoes stir
wait a minute
You may need to add more, just so everything is not watery
Use a silverware tablespoon, scoop and use your hand to shape into patties
drop in skillet coated with hot bacon grease
Flip a few times wile browning
will make 7 good sized pancakes
We always had them with a little sour cream on top
Now I just like them plain
My mom used to buy a small jar for herself. She liked Miracle Whip. No else in the family world eat it.
potato pierogis are good
I like the ricotta cheese ones better
I used to make my own dough but discovered using egg roll wrappers was better easier, thinner, less carbs more filling
Fill the wrapper, use beaten egg to seal, trim the corners off
Fry in butter with sliced onions
Sorry but my period key is stuck!
Thank you.
I don't work that hard to make eggs...a little milk and a couple eggs.
Most of the time I turn it into a spinach omelet.
I like Harvard beets but ran out of flour.....so used Bisquick for thickening...worked great!
I once had potato salad with capers in it and since then, I ALWAYS include them. Yum!
It IS hilarious - (’Just ask Marco Polo’) - but it’s also full of good information.
Good stir-frying info; and I think the ‘cellophane’ noodles are what Koreans use in Chap Chae.
So did my mom...I tried it once...total disaster! LOL
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