(Steve the Sauropodman) wrote in
m:

"Pennyaline" wrote
in message ...
"hahabogus" wrote:
But do you use a Pot or a saucepan?

A teakettle?

is it electric... or gas... oh wait, that's another show

You use cold water, on high heat in a sauce pan, with a lid. The lid
catches the evaporation, and you have a handle to grabs onto after the
water's boiled.

Also, I never use gas teakettles any more, the fumes stink up the
kitchen and my wife hates the noise the motor makes.

Cheers

Guess your wife wouldn't like the TailGator then, the gas-powered
blender.

http://tinyurl.com/58ba6

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Wayne wrote:



Guess your wife wouldn't like the TailGator then, the gas-powered
blender.

I saw a variation of that, the Daquiri Wacker. A friend was given one as a
gift. There's nothing quite like a bunch of drunks whopping it up at a bush
party like a gas powered blender.

Wayne wrote:



Guess your wife wouldn't like the TailGator then, the gas-powered
blender.

I saw a variation of that, the Daquiri Wacker. A friend was given one as a
gift. There's nothing quite like a bunch of drunks whopping it up at a bush
party like a gas powered blender.

Peter Aitken wrote:

"alzelt" wrote in message
...


Peter Aitken wrote:


"moosemeat" wrote in message
...


Irish, Redskin, Idahoes or Maines finest strip off their clothes, turn
up the lights and what do you have? Voilla-just potatoes.
So why all the tumult and uproar in the recent poatoe salad thread
Or excuse me, is it potato? Anyway I don't think there is any
difference; after all these "purists" (some of them anyway) have even
put carrots in their salad recipe whereas other "experts" have left
out hard boiled eggs. It's a mad and crazy world out there, if you
don't believe it check out the recent pizza thread. I think some
people would even argue over how to boil water.


There are significant differences between types of potatoes. If you make
potato salad from bakers (russets) you'll end up with an unappealing

mess

that is more mayo-flavored mashed potatoes than potato salad. Red bliss

give

much better results being firmer and giving you chunks of potato that

stay

whole when mixed with the other ingredients. Yukon gold are not as firm

but

have a nice flavor.



I would have agree with you 100% until I received the Latest "Cooks
Illustrated." Lo and behold, they argue for the lowly russet. Go figure
(or read the article).
--
Alan



In their cookbook the CI people pan the russet and praise the red bliss for
potato salad. Have they changed their minds?


Yes.
--
Alan


"Our enemies are innovative and resourceful, and so are we. They never
stop thinking about new ways to harm our country and our people, and
neither do we."

........President George W. Bush, at the signing of the $417
defense-spending bill, August, 2004

Peter Aitken wrote:

"alzelt" wrote in message
...


Peter Aitken wrote:


"moosemeat" wrote in message
...


Irish, Redskin, Idahoes or Maines finest strip off their clothes, turn
up the lights and what do you have? Voilla-just potatoes.
So why all the tumult and uproar in the recent poatoe salad thread
Or excuse me, is it potato? Anyway I don't think there is any
difference; after all these "purists" (some of them anyway) have even
put carrots in their salad recipe whereas other "experts" have left
out hard boiled eggs. It's a mad and crazy world out there, if you
don't believe it check out the recent pizza thread. I think some
people would even argue over how to boil water.


There are significant differences between types of potatoes. If you make
potato salad from bakers (russets) you'll end up with an unappealing

mess

that is more mayo-flavored mashed potatoes than potato salad. Red bliss

give

much better results being firmer and giving you chunks of potato that

stay

whole when mixed with the other ingredients. Yukon gold are not as firm

but

have a nice flavor.



I would have agree with you 100% until I received the Latest "Cooks
Illustrated." Lo and behold, they argue for the lowly russet. Go figure
(or read the article).
--
Alan



In their cookbook the CI people pan the russet and praise the red bliss for
potato salad. Have they changed their minds?


Yes.
--
Alan


"Our enemies are innovative and resourceful, and so are we. They never
stop thinking about new ways to harm our country and our people, and
neither do we."

........President George W. Bush, at the signing of the $417
defense-spending bill, August, 2004

zxcvbob wrote:

alzelt wrote:



Peter Aitken wrote:

There are significant differences between types of potatoes. If you
make potato salad from bakers (russets) you'll end up with an
unappealing mess that is more mayo-flavored mashed potatoes than
potato salad. Red bliss give much better results being firmer and
giving you chunks of potato that stay whole when mixed with the
other ingredients. Yukon gold are not as firm but have a nice
flavor.


I would have agree with you 100% until I received the Latest "Cooks
Illustrated." Lo and behold, they argue for the lowly russet. Go
figure (or read the article).



So a CI article that contradicts your personal experience is enough to
change your mind? That's interesting.

Best regards,
Bob

Now where did I say anything like that? I merely mentioned what they
said. Or is that illegal?
--
Alan


"Our enemies are innovative and resourceful, and so are we. They never
stop thinking about new ways to harm our country and our people, and
neither do we."

........President George W. Bush, at the signing of the $417
defense-spending bill, August, 2004

zxcvbob wrote:

alzelt wrote:



Peter Aitken wrote:

There are significant differences between types of potatoes. If you
make potato salad from bakers (russets) you'll end up with an
unappealing mess that is more mayo-flavored mashed potatoes than
potato salad. Red bliss give much better results being firmer and
giving you chunks of potato that stay whole when mixed with the
other ingredients. Yukon gold are not as firm but have a nice
flavor.


I would have agree with you 100% until I received the Latest "Cooks
Illustrated." Lo and behold, they argue for the lowly russet. Go
figure (or read the article).



So a CI article that contradicts your personal experience is enough to
change your mind? That's interesting.

Best regards,
Bob

Now where did I say anything like that? I merely mentioned what they
said. Or is that illegal?
--
Alan


"Our enemies are innovative and resourceful, and so are we. They never
stop thinking about new ways to harm our country and our people, and
neither do we."

........President George W. Bush, at the signing of the $417
defense-spending bill, August, 2004

alzelt wrote:


zxcvbob wrote:

alzelt wrote:



Peter Aitken wrote:

There are significant differences between types of potatoes. If you
make potato salad from bakers (russets) you'll end up with an
unappealing mess that is more mayo-flavored mashed potatoes than
potato salad. Red bliss give much better results being firmer and
giving you chunks of potato that stay whole when mixed with the
other ingredients. Yukon gold are not as firm but have a nice
flavor.


I would have agree with you 100% until I received the Latest "Cooks
Illustrated." Lo and behold, they argue for the lowly russet. Go
figure (or read the article).




So a CI article that contradicts your personal experience is enough to
change your mind? That's interesting.

Best regards,
Bob


Now where did I say anything like that? I merely mentioned what they
said. Or is that illegal?


Maybe I read it wrong. You said, "I would have agree with you 100%
until I received the latest..."

I wasn't trying to start a fight, I just thought your Cooks remark was
very odd.

Best regards,
Bob

alzelt wrote:


zxcvbob wrote:

alzelt wrote:



Peter Aitken wrote:

There are significant differences between types of potatoes. If you
make potato salad from bakers (russets) you'll end up with an
unappealing mess that is more mayo-flavored mashed potatoes than
potato salad. Red bliss give much better results being firmer and
giving you chunks of potato that stay whole when mixed with the
other ingredients. Yukon gold are not as firm but have a nice
flavor.


I would have agree with you 100% until I received the Latest "Cooks
Illustrated." Lo and behold, they argue for the lowly russet. Go
figure (or read the article).




So a CI article that contradicts your personal experience is enough to
change your mind? That's interesting.

Best regards,
Bob


Now where did I say anything like that? I merely mentioned what they
said. Or is that illegal?


Maybe I read it wrong. You said, "I would have agree with you 100%
until I received the latest..."

I wasn't trying to start a fight, I just thought your Cooks remark was
very odd.

Best regards,
Bob

alzelt wrote:


zxcvbob wrote:

alzelt wrote:



Peter Aitken wrote:

There are significant differences between types of potatoes. If you
make potato salad from bakers (russets) you'll end up with an
unappealing mess that is more mayo-flavored mashed potatoes than
potato salad. Red bliss give much better results being firmer and
giving you chunks of potato that stay whole when mixed with the
other ingredients. Yukon gold are not as firm but have a nice
flavor.


I would have agree with you 100% until I received the Latest "Cooks
Illustrated." Lo and behold, they argue for the lowly russet. Go
figure (or read the article).




So a CI article that contradicts your personal experience is enough to
change your mind? That's interesting.

Best regards,
Bob


Now where did I say anything like that? I merely mentioned what they
said. Or is that illegal?


Maybe I read it wrong. You said, "I would have agree with you 100%
until I received the latest..."

I wasn't trying to start a fight, I just thought your Cooks remark was
very odd.

Best regards,
Bob

"alzelt" wrote in message
...

Peter Aitken wrote:

"alzelt" wrote in message
...

I would have agree with you 100% until I received the Latest "Cooks
Illustrated." Lo and behold, they argue for the lowly russet. Go figure
(or read the article).
--
Alan



In their cookbook the CI people pan the russet and praise the red bliss
for
potato salad. Have they changed their minds?


Yes.
--
Alan


Now I'm curious (I do not subscribe to CI any more). Every time I have tried
to make potato salad with russets I have ended up with a mushy unappealing
mess. Do they suggest any special techniques or anything else? Not that I
always agree with CI, but I usually find their ideas worth trying.


--
Peter Aitken

Remove the crap from my email address before using.

"alzelt" wrote in message
...

Peter Aitken wrote:

"alzelt" wrote in message
...

I would have agree with you 100% until I received the Latest "Cooks
Illustrated." Lo and behold, they argue for the lowly russet. Go figure
(or read the article).
--
Alan



In their cookbook the CI people pan the russet and praise the red bliss
for
potato salad. Have they changed their minds?


Yes.
--
Alan


Now I'm curious (I do not subscribe to CI any more). Every time I have tried
to make potato salad with russets I have ended up with a mushy unappealing
mess. Do they suggest any special techniques or anything else? Not that I
always agree with CI, but I usually find their ideas worth trying.


--
Peter Aitken

Remove the crap from my email address before using.

"alzelt" wrote in message
...

Peter Aitken wrote:

"alzelt" wrote in message
...

I would have agree with you 100% until I received the Latest "Cooks
Illustrated." Lo and behold, they argue for the lowly russet. Go figure
(or read the article).
--
Alan



In their cookbook the CI people pan the russet and praise the red bliss
for
potato salad. Have they changed their minds?


Yes.
--
Alan


Now I'm curious (I do not subscribe to CI any more). Every time I have tried
to make potato salad with russets I have ended up with a mushy unappealing
mess. Do they suggest any special techniques or anything else? Not that I
always agree with CI, but I usually find their ideas worth trying.


--
Peter Aitken

Remove the crap from my email address before using.