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#21
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OT Potatos
In message , Kate
XXXXXX writes Jack Campin - bogus address wrote: I am also thinking very very hard about spending $10 on a decent potato masher. The kind I know best are the ones that are sort of wannabe ricers, a steel plate with holes in it on a handle. DH is absolutely convinced that the plate will come away from the handle on those. My mom has been using the same one for over fifty years, if anybody can destroy a kitchen gadget in five minutes or less it is her. I have one like that. I've only had it for about 20 years (it was probably about 30 years old when I got it) so it's too early to say if it's really durable, but I'd take the chance anyway. Giggle. My mum still uses her neatly 60 YO Prestige potato masher: round metal plate with rounded slots cut in it, riveted to a Y shaped stalk with a wooden handle. I've had plenty of different mashers over the years, but finally went out and bought a ricer. Best mash I've ever made gets done on a regular basis now. Bangers and mash with red onion and port gravy, and peas. Yum! Works best with Scots steak sausages or venison sausages... I have a Prestige one also Kate, mine is 54 years old. We bought it when we were living in Malta and it came back home with us. We have been married 55 years Nov.6th. I joined my DH in Malta just after we got married and stayed there 2.1/2 years. He was in the Royal Navy. Shirley -- Shirley Shone http://www.allcrafts.org.uk |
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#22
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OT Potatos
Am I the only one here who prefers simple boiled -- or better yet --
baked potatoes? I never mash potatoes when it's just the two of us. If I have the small red potatoes, I scrub them, cut them in chunks, add a little water, and microwave until tender. If I have baking potatoes, I use my potato bag in the microwave unless I have the oven going for something else. When I do want to make mashed potatoes for guests, I scrub the potatoes, boil them, and put them through the ricer. The peels stay in the ricer. Julia in MN NightMist wrote: Many many men are fine, nay, excellent cooks. My husband is one of them. However he has some quirks. Aside from leaving food and things in the middle of the dirty dishes next to the sink, the one thing that I hate about when he cooks is his use of the mixer to mash potatos. It all but chokes me to try and eat them when they are done like that. Can you say overworked pasty goo? We have two potato mashers, and I really can't blame him for not using them I guess. One is an old style wooden one, only it is rounded at the end instead of flat, which makes it really hard to use. The other is one of those modern bent steel with slots sort of things, and it is way too bendy to be very useful. His idea of hand mashers are the zig zag ones, he thinks they are good because you can bend them back into shape when you are done. On my planet they shouldn't bend in the first place. The hand mixer died. He doesn't want to drag out the stand mixer for potatos, the pan wouldn't fit and taking it off the stand for something like that seems a bit extreme. So when we have boiled taters now, we have boiled taters. (Yay!) Which means there are sometimes left over potatos for a fry up! (G) If I can beat the rest of the house to them, "potatos and salt, and find no fault" means something here. I am lucky if I have any to work with when I boil them and leave them to cool for chips! We will of course be getting a new hand mixer. I am also thinking very very hard about spending $10 on a decent potato masher. The kind I know best are the ones that are sort of wannabe ricers, a steel plate with holes in it on a handle. DH is absolutely convinced that the plate will come away from the handle on those. My mom has been using the same one for over fifty years, if anybody can destroy a kitchen gadget in five minutes or less it is her. On the other hand new ones might not be as well made. I think I will take the risk, even though I will have to mail order. Besides, that kind of masher just rocks for juicing fruit to make jelly or wine. DH says if I want the tatos mashed by hand I can do it myself. I am willing to make the sacrifice if it meands no more library paste and gravy. NightMist -- ----------- This message has been scanned for viruses by Norton Anti-Virus http://webpages.charter.net/jaccola/default.html ----------- |
#24
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OT Potatos
Ok Roberta, but could you at least give us a hint at what goes into
Franconian warm potato salad? It sounds .... decadent and wonderful. I love German potato salad, the kind that you pour the hot bacon grease over just before taking to the table. It's warm and chunky and has just a tiny touch of vinegar. So tell us all about your MIL's potato salad, please.......... Sunny it's cold this morning and potatoes sound really good |
#25
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OT Potatos
Hey Shirley, My folks were married on Nov. 6, 1948. That must
have been a good day to get married on for a long lasting marriage. Congrats to you and your dh. That is wonderful. My 29 yo potato masher and the ancient one at dad's house still are both in good working order. I think those old one's were made to last. Taria "Shirley Shone" wrote in message ... I have a Prestige one also Kate, mine is 54 years old. We bought it when we were living in Malta and it came back home with us. We have been married 55 years Nov.6th. I joined my DH in Malta just after we got married and stayed there 2.1/2 years. He was in the Royal Navy. Shirley -- Shirley Shone http://www.allcrafts.org.uk |
#26
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OT Potatos
On Oct 1, 10:02*am, Julia in MN jaccola-AT-chartermi-
wrote: Am I the only one here who prefers simple boiled -- or better yet -- baked potatoes? Of course not. But that wasn't the question now, was it? The question was about smashin' taters when you *do* want em smashed... ;-) Doc (who likes em a lot of ways, but we weren't talking about those either...) |
#27
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OT Potatos
BTW - another method no-one brought up was firing them into a solid
wall with a potato gun. Smashes em up real good but nobody usually wants to eat em afterward... Doc (who has more potato gun anecdotes than he probably ought... 8^P |
#28
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OT Potatos
"teleflora" wrote in message ... "NightMist" wrote in message ... Many many men are fine, nay, excellent cooks. My husband is one of them. However he has some quirks. Aside from leaving food and things in the middle of the dirty dishes next to the sink, the one thing that I hate about when he cooks is his use of the mixer to mash potatos. It all but chokes me to try and eat them when they are done like that. Can you say overworked pasty goo? I've only ever had potatoes mashed that way. My mom used a mixer, I use a mixer. I use the zigzag thing to smash them first... just like my mom did. Since taters and gravy are just about my favorite food, I guess I better know how to make them better. Cindy Me too! I feel like odd man out in this conversation. I have always loved mashed potatoes and so does my son (his nickname when he was growing up was "spud.") I have always done them with a hand mixer. Yep, it's possible to overdo, but even then they are edible as far as I'm concerned. What matters is the amount of butter and, in our house, evaporated milk. What I don't care for are lumpy mashed potatoes with the skins on. Skins on roasted or baked potatoes, fine and dandy, love 'em -but mashed should be smooth and lump-free. INMHO, of course! Iris |
#29
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OT Potatos
"Michelle G." wrote in message ... This recipe sounds good, I'll have to try it! I always use the mixer. Sometimes the potatoes themselves have a gooey texture and are a mess, but, normally I always have good luck with my mashed potatoes. I add lots of real butter, some milk, salt, and pepper, and my secret ingredient, a large dollop of evaporated milk, not too much. Everyone seems to love them. Michelle G. Yep, I think the evaporated milk really makes the difference. And I also use a mixer. And I agree that the potatoes have a lot to do with how it turns out. Some are just better than others. I once got a bag of potatoes that turned into a pile of goo when I tried to boil them - went to drain the pan and there was little or nothing left. Unbelievable, and I've never had it happen before or since. Iris |
#30
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OT Potatos
On Oct 1, 4:11*am, "Michelle G." wrote:
and my secret ingredient, a large dollop of evaporated milk, not too much. Dollop? Um... Are you sure you don't mean *condensed* milk? I use evaporated milk in my coffee every morning, and unless it's well on it's way to cheese, it pours. Doc |
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