On Thu, 31 May 2012 09:26:06 -0700 (PDT), merryb >
wrote:

> On May 30, 10:13*am, Brooklyn1 <Gravesend1> wrote:
> > On Wed, 30 May 2012 09:49:19 -0700 (PDT), merryb >
> > wrote:
> >
> >
> >
> >
> >
> >
> >
> >
> >
> > >On May 28, 8:09*am, "jmcquown" > wrote:
> > >> "Gary" > wrote in ...
> > >> > A Moose in Love wrote:
> >
> > >> >> On May 27, 11:16 pm, "jmcquown" > wrote:
> > >> >> > "Sqwertz" > wrote in message
> > >> >> ...
> > >> >> > >> What type of gravy did you use?
> >
> > >> >> > > It's a trick question. *Don't fall for it Jill *Nothing good can come
> > >> >> > > out of this!
> >
> > >> >> > > -sw
> >
> > >> >> > I'm surprised I wasn't asked how to make mashed potatoes
> >
> > >> >> You're a flippin' troll. *There is nothing wrong in asking someone how
> > >> >> they make their mashed potatoes.
> > >> >> Also, there is nothing wrong in asking someone how they make their
> > >> >> gravy.
> > >> >> I might get some ideas from you that I like (or not) which is why I
> > >> >> asked.
> >
> > >> > For the gravy, she probably just used a can of Campbell's cream of
> > >> > mushroom
> > >> > soup and didn't want to say that. *I do like that though, btw.
> >
> > >> Gee, thanks a lot for answering for me, Gary, but I can't stand cream of
> > >> mushroom soup. *You won't find a single can of it in my pantry. *That's not
> > >> to say I don't have any cans of soup. *But I don't use canned soup to make
> > >> gravy for smothered pork chops.
> >
> > >> For the gravy: *I stirred some seasoned flour into the pan drippings left
> > >> from browning the onions and pork chops. *Then I stirred in some chicken
> > >> broth and cooked it down a bit, then I added some milk. *At this point I put
> > >> the pork chops back in the pan, covered it let it simmer on low heat for
> > >> about 15 minutes until the chops were tender.
> >
> > >> As for the mashed potatoes... it's funny. *My former supervisor, who was
> > >> about 39 at the time, called me on the phone one Sunday night. *She called
> > >> to ask me how to make mashed potatoes. *I thought that was a little weird.
> > >> So I told her: *Boil some russet potatoes in salted water. *Drain them, mash
> > >> them, add butter and milk. *If you want whipped potatoes use an electric
> > >> hand mixer. *I wouldn't do that because it makes mashed potatoes turn out
> > >> gluey, IMHO. *If you want homestyle mashed potatoes, stir the potatoes
> > >> vigorously with a whisk after adding the butter and milk.
> >
> > >> Another tip: *don't call an employee on her night off to ask how to cook
> > >> mashed potatoes
> >
> > >> Jill
> >
> > >Have you ever used a ricer for your spuds? I just bought one at a yard
> > >sale, and will never go back to a masher or whip. Just rice them and
> > >add hot milk or cream, butter, S & P. and stir. I think you use less
> > >milk/butter with this method also.
> >
> > But riced potatoes is a much different texture from mashed potatoes...
> > riced potatoes is closer to whipped potatoes. *Mashed potatoes are
> > supposed to be lumpy (that's why potato mashers are made the way they
> > are, to purposely leave lumps), and because of the lumps mashed
> > potatoes have a more potatoey flavor.
>
> They are a different texture- I guess I prefer them smoother, but not
> like PL's!

That's total BS about why potato mashers are made the way they are.
Ricers are made the way they are because most people don't know how to
cook something as simple as a potato.... and that includes our
resident Blowhard, Sheldon.

--
Food is an important part of a balanced diet.