On Wed, 31 Jan 2007 19:26:43 -0800, Leonard Blaisdell
> wrote:

>Last night I decided to make beef ribs for dinner. To make it completely
>easy, I decided on canned green beans and canned potatoes for
>accompaniment. I like to pan fry canned potatoes in oil till golden
>brown. It's a taste from my childhood. It would be easy, I thought.
>I found I didn't have any canned potatoes. I did have some small russets
>growing in the cupboard. There were just small sprouts growing out of
>them, so I peeled and boiled them till done, dried them and coated with
>olive oil. I refrigerated them till forty minutes before dinner. Then I
>fried them till brown on as many sides as I could. They looked fantastic.
>The ribs were great, the green beans a known taste and the potatoes
>sucked.
>I served them plain because they looked so good, and they were as dry as
>toast. The four small spuds would have sucked up a quart of gravy and
>begged for more. I'm thinking of selling them as desiccants.
>If I do it again, it will be with reds or Yukon golds. I should have
>known better.
>
>leo

Well, you live and learn. Just don't forget. I used to like those
canned potatoes, but I found that I can almost achieve the same thing
(taste) using real ones. And the green beans? Trust me, if you can get
them fresh in your area htey will impart the same taste as the canned,
provided you don't season them at all until they are done, and even
then, only lightly.

Congrats on the success of your beef ribs.