sf > wrote:

> You know, Victor... there's a reason I don't talk to you very much.
> You're a typical egotistical European.

You wouldn't be able to talk to me in any meaningful way even if you
wanted to - for reasons that are obvious, though not to you. You do not
even have a good enough command of your native language to express
yourself cogently.

> You thought you were giving us a history lesson, you pompous ass.

Who is this Royal "us"... you and the mouse in your pocket? I wouldn't
dream of giving any "lessons" to *you* - they would never penetrate your
thick skull. Vilco asked a question; I answered it; you did not
understand either the question or the answer.

I have already asked you in this thread and I am asking again: Do you
have to demonstrate your ignorance and lack of reading comprehension in
every single one of your around-the-clock postings?

Your posts invariably display all the intelligence and social graces of
a retarded tapeworm. Do you even realise that not a single one of your
postings in all the years ever contained anything remotely useful or
interesting? Not a single one - amazing!

Victor

Victor Sack wrote:
>
> Mark Thorson > wrote:
>
> > As I recall, the native people of Peru detoxified
> > their potatoes by coating them with mud and letting
> > the clay draw out the toxins. I suppose once they
> > had potatoes in their diet, progress toward the modern
> > potato would take off from there.
>
> Okay, I've looked it up. I think what you are recalling is eating clay
> along with potatoes, i.e. geophagy, as well as cooking potatoes together
> with clay.

I remember seeing a picture of cut up potatoes
covered with mud, and I thought the mud was to
draw out the toxins, but I suppose it could have
been meant to be eaten with the potatoes as your
sources say.

On Mon, 03 Aug 2009 18:48:15 -0500, Andy > wrote:

>Mashed potatoes.
>
>Which potatoes?
>
>Peas in potatoes?
>
>Andy

"Ever so slightly undercooked, skins on, ever so slightly under mashed
with gravy at least as smooth as the schoolmarms' legs".

Gravy is optional if the potatoes are good to start with.

This is how I was taught to make them by a man who had cooked for
presidents of the US on the train... and it is how I like them.

XYL likes hers a bit more done than me and either smooth as the gravy
or lumpier than me depending on her moods. Gravy is not as optional
for her as for me.

Peas or corn or green beans and/or possibly some meat products may be
included, certainly not required.. She really likes corn in hers.

A favorite of mine is home made seitan, ham, smashed under a spicy and
possibly hot (always temperature hot but often spice hot too) gravy.

As for type of potato tossed into the pot... I have yet to meet one I
would not eat that was within the bounds of edible+fresh. I have had
every color and breed I have come in contact with.


Actual email is 'wblalok .at. xmission .dot. com' to reply
http://bit.ly/IJoTf holds my food blog, feel free to throw tomatoes

Will@Blaylock wrote in :

> On Mon, 03 Aug 2009 18:48:15 -0500, Andy > wrote:
>
>>Mashed potatoes.
>>
>>Which potatoes?
>>
>>Peas in potatoes?
>>
>>Andy
>
> "Ever so slightly undercooked, skins on, ever so slightly under mashed
> with gravy at least as smooth as the schoolmarms' legs".


Will,

Nah.. No skins. Just adds dirt to the "mix," imho.


> Gravy is optional if the potatoes are good to start with.
>
> This is how I was taught to make them by a man who had cooked for
> presidents of the US on the train... and it is how I like them.

Well, thanks for the whistle stop recipe, ya BUM!!!


> XYL likes hers a bit more done than me and either smooth as the gravy
> or lumpier than me depending on her moods. Gravy is not as optional
> for her as for me.
>
> Peas or corn or green beans and/or possibly some meat products may be
> included, certainly not required.. She really likes corn in hers.

I grew to like peas in my mashed potatoes and even small chopped flank
steak mixed in on occasion. Made it a one spoon meal. Probably an idea
ahead of its time! Heck I wasn't a chef at 5-yo!


> A favorite of mine is home made seitan, ham, smashed under a spicy and
> possibly hot (always temperature hot but often spice hot too) gravy.

Mashed potatoes with gravy only happened on holidays around here. Mostly
pats of butter.


> As for type of potato tossed into the pot... I have yet to meet one I
> would not eat that was within the bounds of edible+fresh. I have had
> every color and breed I have come in contact with.

I wouldn't gripe either. As long as it LOOKED like mashed potatoes!
Could be bananas! LOL!

Best,

Andy

sf wrote:
> On Tue, 4 Aug 2009 12:28:18 -0400, blake murphy
> > wrote:
>
>> On Mon, 03 Aug 2009 22:19:00 -0700, sf wrote:
>>
>>> On Mon, 3 Aug 2009 20:17:48 -0700 (PDT),
>>> wrote:
>>>
>>>> On Aug 3, 10:09 pm, Bob Muncie > wrote:
>>>>> .
>>>>>
>>>>> I prefer mine lumpy, and with skins. Has nothing to do with lazy. I just
>>>>> happen to like the texture changes.
>>>>>
>>>>> Bob
>>>>>
>>>>>
>>>> I'll eat them lumpy, but they certainly aren't a preference.
>>> some people were raised with lumpy potatoes.
>> that way no one notices if your gravy is lumpy, too.
>>
> That would be "chewy" gravy.
>

I missed following up on this ...

Lumpy gravy is a fail. lumpy potatoes is not.

I like the one, and the other is an excuse to go out to eat. "whipped"
potatoes is a different animal. No excuse for a whipped potato that is
lumpy.

If it is whipped, and has lumps, it is not a happy potato, and likely it
never had welts.

Bob

On Thu, 12 Nov 2009 07:34:15 -0500, Bob Muncie >
wrote:

>sf wrote:
>> On Tue, 4 Aug 2009 12:28:18 -0400, blake murphy
>> > wrote:
>>
>>> On Mon, 03 Aug 2009 22:19:00 -0700, sf wrote:

[deletia]

>>>
>> That would be "chewy" gravy.
>>
>
>I missed following up on this ...
>
>Lumpy gravy is a fail. lumpy potatoes is not.
>
>I like the one, and the other is an excuse to go out to eat. "whipped"
>potatoes is a different animal. No excuse for a whipped potato that is
>lumpy.
>
>If it is whipped, and has lumps, it is not a happy potato, and likely it
>never had welts.

Oh yeah, whipped potatoes like the ice behind the zamboni only warm <3

>
>Bob
Actual email is 'wblalok .at. xmission .dot. com' to reply

Who hasn't loved "Mashed Potatoes"???

"24 hours a day, you got my lovin'! 7 days a week!"

Oh oh, oh oh, oh oh, oh oh... Low key of C piano finish!

--Ray Davies, The Kinks

On Nov 12, 6:34*am, Bob Muncie > wrote:
> sf wrote:
> > On Tue, 4 Aug 2009 12:28:18 -0400, blake murphy
> > > wrote:
>
> >> On Mon, 03 Aug 2009 22:19:00 -0700, sf wrote:
>
> >>> On Mon, 3 Aug 2009 20:17:48 -0700 (PDT),
> >>> wrote:
>
> >>>> On Aug 3, 10:09 pm, Bob Muncie > wrote:
> >>>>> .
>
> >>>>> I prefer mine lumpy, and with skins. Has nothing to do with lazy. I just
> >>>>> happen to like the texture changes.
>
> >>>>> Bob
>
> >>>> I'll eat them lumpy, but they certainly aren't a preference.
> >>> some people were raised with lumpy potatoes.
> >> that way no one notices if your gravy is lumpy, too.
>
> > That would be "chewy" gravy.
>
> I missed following up on this ...
>
> Lumpy gravy is a fail. lumpy potatoes is not.
>
> I like the one, and the other is an excuse to go out to eat. "whipped"
> potatoes is a different animal. No excuse for a whipped potato that is
> lumpy.
>
> If it is whipped, and has lumps, it is not a happy potato, and likely it
> never had welts.

Mashed potatoes is the one use I have for off brand chicken broth
(Sweet Sue, Butterball). I use it to boil them, then mash it into
them with butter, and if necessary for consistency, add cream or half
& half.
>
> Bob

--Bryan

--Bryan wrote:
> On Nov 12, 6:34 am, Bob Muncie > wrote:
>> sf wrote:
>>> On Tue, 4 Aug 2009 12:28:18 -0400, blake murphy
>>> > wrote:
>>>> On Mon, 03 Aug 2009 22:19:00 -0700, sf wrote:
>>>>> On Mon, 3 Aug 2009 20:17:48 -0700 (PDT),
>>>>> wrote:
>>>>>> On Aug 3, 10:09 pm, Bob Muncie > wrote:
>>>>>>> .
>>>>>>> I prefer mine lumpy, and with skins. Has nothing to do with lazy. I just
>>>>>>> happen to like the texture changes.
>>>>>>> Bob
>>>>>> I'll eat them lumpy, but they certainly aren't a preference.
>>>>> some people were raised with lumpy potatoes.
>>>> that way no one notices if your gravy is lumpy, too.
>>> That would be "chewy" gravy.
>> I missed following up on this ...
>>
>> Lumpy gravy is a fail. lumpy potatoes is not.
>>
>> I like the one, and the other is an excuse to go out to eat. "whipped"
>> potatoes is a different animal. No excuse for a whipped potato that is
>> lumpy.
>>
>> If it is whipped, and has lumps, it is not a happy potato, and likely it
>> never had welts.
>
> Mashed potatoes is the one use I have for off brand chicken broth
> (Sweet Sue, Butterball). I use it to boil them, then mash it into
> them with butter, and if necessary for consistency, add cream or half
> & half.
>> Bob
>
> --Bryan

You make a good point. I never considered using broth for the liquid
that the taters are boiled in until a few years ago. No one ever
suggested it, and it just didn't come to me as a good way to make mashed
potatoes, until one day when I was considering noodles or potatoes as a
side for an entree, and I have long added a lot of salt and a bit of
vegetable oil when making those. The spark fired, and I used broth to
make the potatoes.

Sort of a chocolate and peanut butter moment.

Sorry for the ramble... but using broth for the liquid when prepping the
potatoes for "mashed" is a good move.

Bob