|
Posted to rec.food.cooking
|
|
|
Breakfast Casseroles
Sheldon wrote:
> On Wed, 27 Dec 2017 17:37:58 -0600, "cshenk" > wrote:
>
> >l not -l wrote:
> >
> >>
> >> On 27-Dec-2017, wrote:
> >>
> >> > On 12/26/2017 11:47 AM, Gary wrote:
> >> > > Ophelia wrote:
> >> > > >
> >> > >> "cshenk" wrote:
> >> > >
> >> > >> Ophelia wrote:
> >> > >>> I am not sure why anyone would buy frozen died potatoes
> >> > >>> unless they
> >> > >>> are in a tremendous hurry, for work etc?
> >> > > >
> >> > >> Mostly that. Bleery morning eyes, easy to just pull a
> >> > >> handful out and
> >> > >> cook.
> >> > > >
> >> > >> ==
> >> > > >
> >> > >> Fair enough )
> >> > >
> >> > > LOL! I can't imagine someone tired and "bleery eyes"
> >> > > standing at
> >> > > the stove and cooking hashbrowns or anything else so early in
> >> > > the
> >> > > morning. odd
> >> > >
> >> > <G> I can't even think about eating until around 10:00, much
> >> > less
> >> > think about cooking hash browns (fresh or frozen) at 6 or 7 in
> >> > the morning.
> >> >
> >> > It seems to me frozen potatoes (in any form) are purely a
> >> > convenience
> >> > thing. No need to dice, slice or shred, that prep is already
> >> > done.
> >> I agree on the convenience; but, not on the timing. Most days I
> >> begin preparing breakfast at 7am.
> >>
> >> I don't eat potatoes often and, most days I'm cooking for one;
> >> therefore, I don't keep fresh potatoes on-hand. When I decide I
> >> want hash browns, it's great to grab a bag of frozen (or carton
> >> of dehydrated) and toss a cup of shreds in a hot cast iron
> >> skillet. No picking through a bag of potatoes that may be
> >> several weeks old, looking for a potato in good enough shape to
> >> eat. No peeling and shredding. Just a serving of crispy hash
> >> browns in the same amount of time it takes to think about how to
> >> make from scratch.
> >>
> >> I also keep a few cans of diced and whole potatoes on hand. The
> >> canned diced potatoes I use, along with a can of corned beef, on
> >> those occasions I make "cheater's hash". In the time it takes to
> >> open 2 cans, mix and heat the contents, I can make an acceptable
> >> corned beef hash; beats having to get out and go to the diner for
> >> a corned beef hash breakfast. Canned whole potatoes work well
> >> when preparing green beans and I decide a few potatoes would make
> >> them better. Or they can be added to a Musgovian soup or stew to
> >> round it out.
> >>
> >> A bit of quality is sacrificed for convenience in making
> >> something I'd otherwise just wish I had for breakfast.
> >
> >Actually there are a small number of dishes I make where the canned
> >seem optimal.
>
> Reminds you of those long ago days when you were paying your rent by
> swallowing young swabbie's ejaculate.
A FELLATRICE...!!!
--
Best
Greg
|