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Lasagna tonight
On 10/11/2020 7:39 PM, songbird wrote:
> Ed Pawlowski wrote: > ... >> Same here, nasty. I don't mind a lump or two so I use the hand masher. >> OTOH, we have a friend that makes the best mashed ever and uses a mixer. >> Light and fluffy, I always looked forward to them when we'd join them >> for dinner. > > anyone use a ricer? i think that would help the over > whipping problem. > > we had one when i was a kid but i have no idea where > it ended up. > > > songbird > We had one and yes, it works. I've not seen it in ages and it did not survive the move. I don't make enough mashed to bother looking for another. |
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Lasagna tonight
" wrote:
> > Gary wrote: > > > > One time only, I whipped cooked potatoes using a hand mixer. > > Like you said, like paste/glue and not good at all. > > > That's because you didn't stop when the lumps were gone. And if > they should turn to glue you did not add enough milk/cream and > butter. When I drain the cooked potatoes I also do not drain the > potatoes completely. There's a bit of flavor in that potato water. Sounds right. That was 30 years ago and I had never used a mixer for mashed potatoes before. Live and learn. I'm fine with a hand masher. Not the old squiggly kind but the one with the small squares. No lumps in that. When I microwave potatoes, I like the half mashed, half lumpy and cross cut those several times with knife and fork (or large spoon). |
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Lasagna tonight
songbird wrote:
> > Ed Pawlowski wrote: > ... > > Same here, nasty. I don't mind a lump or two so I use the hand masher. > > OTOH, we have a friend that makes the best mashed ever and uses a mixer. > > Light and fluffy, I always looked forward to them when we'd join them > > for dinner. > > anyone use a ricer? i think that would help the over > whipping problem. I had one many years ago but rarely used it so I gave it to my daughter when she had her first child. They are especially good for making homemade baby food - when they are first learning to eat with little or no teeth yet. I use a hand masher with the little squares on the bottom. No lumps with that one. |
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Lasagna tonight
Gary wrote:
> songbird wrote: >> >> Ed Pawlowski wrote: >> ... >> > Same here, nasty. I don't mind a lump or two so I use the hand masher. >> > OTOH, we have a friend that makes the best mashed ever and uses a mixer. >> > Light and fluffy, I always looked forward to them when we'd join them >> > for dinner. >> >> anyone use a ricer? i think that would help the over >> whipping problem. > > I had one many years ago but rarely used it so I gave it to my > daughter when she had her first child. They are especially good > for making homemade baby food - when they are first learning > to eat with little or no teeth yet. > > I use a hand masher with the little squares on the bottom. > No lumps with that one. i may get one for the future as Mom says i have to feed her mashed up peas and peaches and such... j/k but i've really wanted to get one so eventually i will just not sure when. i'm not much into food gadgets in general though but i do like non-lumpy potatoes and i do also like sweet potatoes and to me this would be an interesting texture change just to have some fun once in a while and also because i think it would be a faster way of mashing some other cooked items and probably a faster way of juicing some tomatoes. the food mill takes some time and still leaves a lot of stuff behind that would be nice to get more juice out of them (without having to get some electric gizmo). will have to keep my eyes open for a good sized and well made ricer. the food mill wasn't well made, the handle fell off not too long after we bought it but i managed to find a way to use it in spite of that problem so didn't bother to take it back. songbird |
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Lasagna tonight
songbird wrote:
> > i do also like sweet potatoes One of my favorite vegetables. Here in the mid-Atlantic area, they should be coming soon at a very good price. It's about harvest time here. I generally simmer them to done, then peel off the skin and add butter plus S&P. I also like sweet potato pies vs pumpkin. |
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Lasagna tonight
On Mon, 12 Oct 2020 05:40:44 -0400, Gary > wrote:
" wrote: >> >> Gary wrote: >> > >> > One time only, I whipped cooked potatoes using a hand mixer. >> > Like you said, like paste/glue and not good at all. >> > >> That's because you didn't stop when the lumps were gone. And if >> they should turn to glue you did not add enough milk/cream and >> butter. When I drain the cooked potatoes I also do not drain the >> potatoes completely. There's a bit of flavor in that potato water. > >Sounds right. That was 30 years ago and I had never used a >mixer for mashed potatoes before. Live and learn. > >I'm fine with a hand masher. Not the old squiggly kind but >the one with the small squares. No lumps in that. That's the kind I use, made by Ekco, only it's very rarely used to mash spuds, I use it often for making refried black beans, mashed in the pan from fried pork chops. When we want mashed spuds they're pared, quartered, and boiled but served whole directly from the boiled water, we each mash our own with a dinner fork... some lumps are fine. My wife likes hers with butter, I like mine with sour cream, plain yogurt, or chicken schmaltz if available... but usually there is as I make those boiled potatoes to go with a large roasting chicken so there's plenty of drippings... sometimes the pared spuds are roasted with the chicken and we each take how much we want to mash with drippings. >When I microwave potatoes, I like the half mashed, half >lumpy and cross cut those several times with knife and >fork (or large spoon). |
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Lasagna tonight
Gary wrote:
> songbird wrote: .... >> i do also like sweet potatoes > > One of my favorite vegetables. Here in the mid-Atlantic > area, they should be coming soon at a very good price. > It's about harvest time here. > > I generally simmer them to done, then peel off the skin > and add butter plus S&P. > > I also like sweet potato pies vs pumpkin. they're close enough to the same to me that i'd likely not notice unless someone said something. as for sweet potatoes, we normally just nuke them until done and if the skin is clean enough i'll eat most of it too. butter almost always. nothing else really needed as they are sweet enough. songbird |
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Lasagna tonight
On Mon, 12 Oct 2020 09:25:17 -0400, songbird wrote:
> I do like non-lumpy potatoes and i do also like sweet > potatoes and to me this would be an interesting texture > change just to have some fun once in a while We often mash potatoes, sweet p, carrot, parsnip & sometimes rutabaga together. My wife even uses that as a substitute for potatoes in her version of "paté chinois" (the Quebec version of sheppard's pie: (bottom to top): - onions & ground beef cooked into a meaty gravy - cream-style corn straight from the Fiendly Giant - the a/n mashed root vegetables |
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Lasagna tonight
On Mon, 12 Oct 2020 19:24:57 -0000 (UTC), Mike Duffy wrote:
> On Mon, 12 Oct 2020 09:25:17 -0400, songbird wrote: > >> I do like non-lumpy potatoes and i do also like sweet >> potatoes and to me this would be an interesting texture >> change just to have some fun once in a while > > We often mash potatoes, sweet p, carrot, parsnip & > sometimes rutabaga together. My wife even uses that > as a substitute for potatoes in her version of > "paté chinois" (the Quebec version of sheppard's pie: > (bottom to top): > During the winter months when people caught colds, my Grandmother would put an onion in with the taters before boiling them and then mash them together. She believed that onions were a good remedy for colds and flu. |
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Lasagna tonight
On 10/12/2020 9:25 AM, songbird wrote:
> Gary wrote: >> songbird wrote: >>> >>> Ed Pawlowski wrote: >>> ... >>>> Same here, nasty. I don't mind a lump or two so I use the hand masher. >>>> OTOH, we have a friend that makes the best mashed ever and uses a mixer. >>>> Light and fluffy, I always looked forward to them when we'd join them >>>> for dinner. >>> >>> anyone use a ricer? i think that would help the over >>> whipping problem. >> >> I had one many years ago but rarely used it so I gave it to my >> daughter when she had her first child. They are especially good >> for making homemade baby food - when they are first learning >> to eat with little or no teeth yet. >> >> I use a hand masher with the little squares on the bottom. >> No lumps with that one. > > i may get one for the future as Mom says i have to > feed her mashed up peas and peaches and such... j/k > but i've really wanted to get one so eventually i will > just not sure when. > > i'm not much into food gadgets in general though but > i do like non-lumpy potatoes and i do also like sweet > potatoes and to me this would be an interesting texture > change (snippage) > > songbird > Peeled and boiled russet or red skinned potatoes mashed with peeled boiled sweet potatoes are what I know as "Harvest mashed potatoes". A friend used to serve them at Thanksgiving. Quite nice. Jill |
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Lasagna tonight
On 10/11/2020 8:28 AM, Sheldon Martin wrote:
> > You likely have never eaten a good NYC k'nish. > When was the last time you did? I've seen Mrs. T's frozen pierogies. Potato filled. Not interested, didn't buy them. Jill |
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Lasagna tonight
On Mon, 12 Oct 2020 19:44:22 -0400, jmcquown >
wrote: >On 10/11/2020 8:28 AM, Sheldon Martin wrote: >> >> You likely have never eaten a good NYC k'nish. >> >When was the last time you did? I have good NYC food whenever visiters come up here to the boonies, and they know that I much prefer kasha k'nishes. Potato is good too but I like kasha better. I can make my own but it hardly pays to go through all the work to make a few. I make kasha often but it's the eggy dough wrapper that takes time... I make a huge batch of kasha for thanksgiving, we prefer it to stuffing. I always have a few boxes of buckwheat in the pantry, I've got two boxes now. I can buy Wolfs buckwheat groats here but they charge double and that's even though it's grown in upstate NY, the Finger Lakes area is the buckwheat capital of the US. Every Thanksgiving I make a huge amount of Kasha Varnishkas to go with the turkey. Kasha varnishka is kasha with bowtie pasta with lots of 'shrooms. I'n sure you must've seen these pictures, I've posted them befo https://postimg.cc/gallery/cwmwdG3 My wife loves kasha, and even though I sneak in some finely minced onion. Excellent with gravy made from the turkey drippings... I think she polishes off more than me. Kasha/whole grain buckwheat is very healthful... the veggie people should know that buckwheat contains the closest nutrition to meat of any vegetable, contains all the amino acids but one... anyone claims to be vegetarian is a LIAR, humans must eat some meat to live. On Lung Guyland my next door neighbors were Asian, they claimed to be vegetarian. One day I spotted their car parked in a shopping center some ten miles from where we lived, there they were hunkered down munching on Oscar Meyer bologna. Sicko *******s... ALL vegetarians are sicko LYING *******s. Didja know that even grazing critters eat meat, along with the plants they consume a lot of insects. >I've seen Mrs. T's frozen pierogies. >Potato filled. Not interested, didn't buy them. > >Jill |
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