Joseph Littleshoes wrote:

> Dr Hfuhruhurr wrote:
>
> > jmcquown wrote:
> >
> > > And if so, why? Which ones don't you like? Which ones do you
> > like? And
> > > why? (This all started in that darned rfc chat channel, in case you
> > care.)
> > >
> > > I love potatoes. I don't eat them all the time but I like them just
> > about
> > > any way you care to make them. Mashed, smashed, baked, fries,
> > roasted,
> > > boiled, potato chips... I've never met a potato I didn't like
> > (except for
> > > biting into a raw one).
> > >
> > > Jill
> >
> > I like tatty's any way, as long as they are HOT!
> > I cannot stand cold potato in any shape or form. Cold potato salad?
> > Yeuch.
>
> Have you tried the hot German potato salad with blanched red onions and
> sliced green peppers made with a bacon dressing?
>
> Bacon dressing
> -------------------
> Take the appropriate amount of bacon and cut into very small dice, sauté
> till brown and fat is 'expressed'. Pour fat together with the bacon
> pieces over the hot potato salad in a warm bowl, mix lighlty & finish
> with a little vinegar ( i like to use an apple cider vinegar) season
> with salt and pepper.
> -------------------
>
> The above is horrible if eaten cold with the congealed bacon fat but is
> easily re - warmed in the microwave.
>
> Given the tasty but obviously deleterious effects of this bacon dressing
> i will often times substitute a warmed mustard cream dressing for the
> bacon dressing in a German potato salad.

Now that does sound good. I don't think of things being hot as Salads
but that's just me.
Bacon and Potatoes and Onions, Mmmmmmm. I'm hungry all of a sudden.

> > Fried boiled diced sliced mashed chipped coated gratinated roasted
> > baked and HOT!!!!
>
> I often make a variation on several French recipes such as filets de
> sole olga that are just a baked potato with a slice off the side, the
> insides scooped out and mashed, seasoned and then the potato case filled
> with 1 or 2 cooked prawns, a small fish filet , or small amount of other
> cooked meats (a bit of andoulle sausage is nice) and a sauce, often a
> white wine sauce for fish or other sea food, the potatoes returned to
> fill the case with the other ingredients, & warm up in a hot oven for a
> few minutes and serve with a bit of sauce such as a mornay & some
> parmesan sprinkled over the top.

I've seen something similar whilst on holiday in Turkey, very VERY
nice.

> Add a small green salad and its a meal.
>
> Also, while it might well be a personal idiosyncrasy, i like to add a
> bit of anchovy paste to my mashed potatoes, couple that a dollop of nice
> goat cheese with each serving and it don't get much better IMO.

Grated chedder, or cream cheese with a generous spinkling of freshly
crushed black pepper. Have to give the anchovy paste a whizz.

Thanks

>
> > My favourite kitchen gadget? My potato ricer. cuts out all the
> > 'mashing' effort and the peeling too. :-D
> >
> > Doc

Doc