PING: Squeaks
 

Hey! You gonna go to New York to celebrate your birthday tomorrow with
your kid? I've got a coupla good recommendations for you. . . . "-)

Bill gonna cook or are you going to Dine Out?

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

PING: Squeaks
 

On Tue, 20 Jul 2010 12:19:56 -0500, Melba's Jammin'
> wrote:

>Hey! You gonna go to New York to celebrate your birthday tomorrow with
>your kid? I've got a coupla good recommendations for you. . . . "-)

Yahshur, but thanks for remembering. OTOH, I received a package from
that kid today, nicely birthday-wrapped with a card that states that
it's the best birthday present she has ever given me, which bar is
already set pretty high. And my palms are itching to open it before
The Day. As to my son, if the lad sends a card and makes a telephone
call, I will be well rewarded for the 40 days and 40 nights of labor
he put me through ;-)
>
>Bill gonna cook or are you going to Dine Out?

We have 2 Allen Brothers steaks (one ribeye and one NY strip) thawing
in the fridge as I keyboard this. He's grilling the steaks. And we
both know he's completely Cooking Challenged, right? Yet he's
attempting the Crashed Potatoes, is going to do something to asparagus
and I'm pretty sure that can of biscuits didn't get in there by *my*
hand! And just in case he forgot a libation, there's a bottle of '02
Louis Roederer Cristal Brut chilling that I bought at BevMo a few
months ago. Won't be any good for work anytime on Thursday.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

PING: Squeaks
 

In article >,
Terry Pulliam Burd > wrote:

> On Tue, 20 Jul 2010 12:19:56 -0500, Melba's Jammin'
> > wrote:
> >Bill gonna cook or are you going to Dine Out?
>
> We have 2 Allen Brothers steaks (one ribeye and one NY strip) thawing
> in the fridge as I keyboard this. He's grilling the steaks. And we
> both know he's completely Cooking Challenged, right? Yet he's
> attempting the Crashed Potatoes, is going to do something to asparagus
> and I'm pretty sure that can of biscuits didn't get in there by *my*
> hand! And just in case he forgot a libation, there's a bottle of '02
> Louis Roederer Cristal Brut chilling that I bought at BevMo a few
> months ago. Won't be any good for work anytime on Thursday.
>
> Terry "Squeaks" Pulliam Burd

Good on ya! Seems to me I made those crashed potatoes and was
underwhelmed. "A peanut butter sandwich tastes good if someone else
makes it." Thus spake SIL Jean.
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

PING: Squeaks
 

Melba's Jammin' wrote:
> In article >,
> Terry Pulliam Burd > wrote:
>
>> On Tue, 20 Jul 2010 12:19:56 -0500, Melba's Jammin'
>> > wrote:
>>> Bill gonna cook or are you going to Dine Out?
>> We have 2 Allen Brothers steaks (one ribeye and one NY strip) thawing
>> in the fridge as I keyboard this. He's grilling the steaks. And we
>> both know he's completely Cooking Challenged, right? Yet he's
>> attempting the Crashed Potatoes, is going to do something to asparagus
>> and I'm pretty sure that can of biscuits didn't get in there by *my*
>> hand! And just in case he forgot a libation, there's a bottle of '02
>> Louis Roederer Cristal Brut chilling that I bought at BevMo a few
>> months ago. Won't be any good for work anytime on Thursday.
>>
>> Terry "Squeaks" Pulliam Burd
>
> Good on ya! Seems to me I made those crashed potatoes and was
> underwhelmed. "A peanut butter sandwich tastes good if someone else
> makes it." Thus spake SIL Jean.

Could be me, too. I have come to that conclusion.

--
Jean B.

PING: Squeaks
 

Jean B. wrote:
> Melba's Jammin' wrote:
>> In article >,

>>
>> Good on ya! Seems to me I made those crashed potatoes and was
>> underwhelmed. "A peanut butter sandwich tastes good if someone else
>> makes it." Thus spake SIL Jean.
>
> Could be me, too. I have come to that conclusion.
>


I wasn't crazy about them either.

gloria p

PING: Squeaks
 

On Sat, 24 Jul 2010 13:42:59 -0600, "gloria.p" >
wrote:

> Jean B. wrote:
> > Melba's Jammin' wrote:
> >> In article >,
>
> >>
> >> Good on ya! Seems to me I made those crashed potatoes and was
> >> underwhelmed. "A peanut butter sandwich tastes good if someone else
> >> makes it." Thus spake SIL Jean.
> >
> > Could be me, too. I have come to that conclusion.
> >
>
>
> I wasn't crazy about them either.
>

I've made them three times. The first time, they stuck like crazy to
my ricer and then the masher when I switched over... I think I used a
waxy potato that time. Second time, waxy again - skipped the ricer
and went straight to the masher... that was better. Last time... I
used russets and a masher - much, much better. I was liberal with the
EVOO (so they were calorie heavy) and they were tasty all three times,
but the first time was *not* worth the effort or frustration level to
do it that way again.


--

Forget the health food. I need all the preservatives I can get.

PING: Squeaks
 

On Sat, 24 Jul 2010 13:42:59 -0600, "gloria.p" >
wrote:

>Jean B. wrote:
>> Melba's Jammin' wrote:
>>> In article >,
>
>>>
>>> Good on ya! Seems to me I made those crashed potatoes and was
>>> underwhelmed. "A peanut butter sandwich tastes good if someone else
>>> makes it." Thus spake SIL Jean.
>>
>> Could be me, too. I have come to that conclusion.
>>
>
>
>I wasn't crazy about them either.

Jeez, everyone around here loved 'em. <head scratching> I used a *lot*
of EVOO.

PING: Squeaks
 

sf wrote:

> I've made them three times. The first time, they stuck like crazy to
> my ricer and then the masher when I switched over... I think I used a
> waxy potato that time. Second time, waxy again - skipped the ricer
> and went straight to the masher... that was better. Last time... I
> used russets and a masher - much, much better. I was liberal with the
> EVOO (so they were calorie heavy) and they were tasty all three times,
> but the first time was *not* worth the effort or frustration level to
> do it that way again.

Ricer? Masher? Am I the only one who makes them by crushing with the heel of
my hand? You have *much* more control that way, it's faster and easier, and
you can clean up easily.

Bob

PING: Squeaks
 

On Sat, 24 Jul 2010 19:58:43 -0700, "Bob Terwilliger"
> wrote:

> Ricer? Masher? Am I the only one who makes them by crushing with the heel of
> my hand? You have *much* more control that way, it's faster and easier, and
> you can clean up easily.

You might be the only one who uses the heel of your hand. I was
following the recipe. If I used the heel of my hand, they would end
up flat.

--

Forget the health food. I need all the preservatives I can get.

PING: Squeaks
 

sf wrote:

>> Ricer? Masher? Am I the only one who makes them by crushing with the heel
>> of
>> my hand? You have *much* more control that way, it's faster and easier,
>> and
>> you can clean up easily.
>
> You might be the only one who uses the heel of your hand. I was
> following the recipe. If I used the heel of my hand, they would end
> up flat.

You don't push down with all your might. You just push down until they crack
and flatten to about a one-inch thickness.

Bob

PING: Squeaks
 

On Sat, 24 Jul 2010 21:42:31 -0700, "Bob Terwilliger"
> wrote:

> You don't push down with all your might. You just push down until they crack
> and flatten to about a one-inch thickness.
>
I see. I wanted the potatoes to be craggy, with peaks and valleys
because the peaks brown and get crispy. It's a nice texture contrast.
Modifying your idea, maybe next time I'll try crushing them in the
palm of my hand (like I do with Bubble & Squeak), but I won't break
them apart.

--

Forget the health food. I need all the preservatives I can get.