Bob Westcott wrote:
> I'll vote for anything that is based on a can of cream of something soup as
> a candidate for worst recipe.
>

I will second that. For god's sake, make a white sauce or something.
-L.

On Thu, 29 Dec 2005 22:47:58 +0000 (UTC), (Glitter
Ninja) wrote:

> Damsel in dis Dress > writes:
>
> >They forgot the Lipton onion soup mix and the green beans. It's
> >actually very good.
>
> If it was cooked sausage, plus the soup mix and beans you mentioned,
> I'd definitely eat it. Something to take away all the greyness of the
> original recipe.

From memory:
You put the meat (raw) into a 9x13 pan in chunks. Sprinkle with the
onion soup mix. A can or two (I don't remember) of french style green
beans. Pour the soup, mixed with half can of water (again, is it one
can or two?). Cover with tater tots and bake.

Carol

Dr Hfuhruhurr wrote:

> jmcquown wrote:
>
> > And if so, why? Which ones don't you like? Which ones do you
> like? And
> > why? (This all started in that darned rfc chat channel, in case you
> care.)
> >
> > I love potatoes. I don't eat them all the time but I like them just
> about
> > any way you care to make them. Mashed, smashed, baked, fries,
> roasted,
> > boiled, potato chips... I've never met a potato I didn't like
> (except for
> > biting into a raw one).
> >
> > Jill
>
> I like tatty's any way, as long as they are HOT!
> I cannot stand cold potato in any shape or form. Cold potato salad?
> Yeuch.

Have you tried the hot German potato salad with blanched red onions and
sliced green peppers made with a bacon dressing?

Bacon dressing
-------------------
Take the appropriate amount of bacon and cut into very small dice, sauté
till brown and fat is 'expressed'. Pour fat together with the bacon
pieces over the hot potato salad in a warm bowl, mix lighlty & finish
with a little vinegar ( i like to use an apple cider vinegar) season
with salt and pepper.
-------------------

The above is horrible if eaten cold with the congealed bacon fat but is
easily re - warmed in the microwave.

Given the tasty but obviously deleterious effects of this bacon dressing
i will often times substitute a warmed mustard cream dressing for the
bacon dressing in a German potato salad.

> Fried boiled diced sliced mashed chipped coated gratinated roasted
> baked and HOT!!!!

I often make a variation on several French recipes such as filets de
sole olga that are just a baked potato with a slice off the side, the
insides scooped out and mashed, seasoned and then the potato case filled
with 1 or 2 cooked prawns, a small fish filet , or small amount of other
cooked meats (a bit of andoulle sausage is nice) and a sauce, often a
white wine sauce for fish or other sea food, the potatoes returned to
fill the case with the other ingredients, & warm up in a hot oven for a
few minutes and serve with a bit of sauce such as a mornay & some
parmesan sprinkled over the top.

Add a small green salad and its a meal.

Also, while it might well be a personal idiosyncrasy, i like to add a
bit of anchovy paste to my mashed potatoes, couple that a dollop of nice
goat cheese with each serving and it don't get much better IMO.
---
JL

> My favourite kitchen gadget? My potato ricer. cuts out all the
> 'mashing' effort and the peeling too. :-D
>
> Doc

Damsel in dis Dress wrote:
> On Thu, 29 Dec 2005 22:47:58 +0000 (UTC), (Glitter
> Ninja) wrote:
>
>
>>Damsel in dis Dress > writes:
>>
>>
>>>They forgot the Lipton onion soup mix and the green beans. It's
>>>actually very good.
>>
>> If it was cooked sausage, plus the soup mix and beans you mentioned,
>>I'd definitely eat it. Something to take away all the greyness of the
>>original recipe.
>
>
> From memory:
> You put the meat (raw) into a 9x13 pan in chunks. Sprinkle with the
> onion soup mix. A can or two (I don't remember) of french style green
> beans. Pour the soup, mixed with half can of water (again, is it one
> can or two?). Cover with tater tots and bake.
>
> Carol


Tater Tot Hotdish

1 lb. hamburger
1-15 oz. can french-style green beans
1 can cream of chicken or cream of mushroom soup
Tater Tots

Break up uncooked hamburger over bottom of 8 x 8" baking dish. Salt
sparingly. Pour beans - including liquid - over meat. Pour cream soup
over beans. Cover with a layer of Tater Tots. Bake for 1 hour at 350
degrees.

* * *

There are lots of variations on this; some have you brown the hamburger
with half a chopped onion and drain before assembling. Some call for 2
cans of soup. Etc., ad nauseum.

It might taste OK if you leave out the salt and use enough black pepper.
I've had worse.

Best regards,
Bob

On Thu 29 Dec 2005 06:32:36p, Thus Spake Zarathustra, or was it zxcvbob?

> Damsel in dis Dress wrote:
>> On Thu, 29 Dec 2005 22:47:58 +0000 (UTC), (Glitter
>> Ninja) wrote:
>>
>>
>>>Damsel in dis Dress > writes:
>>>
>>>
>>>>They forgot the Lipton onion soup mix and the green beans. It's
>>>>actually very good.
>>>
>>> If it was cooked sausage, plus the soup mix and beans you mentioned,
>>>I'd definitely eat it. Something to take away all the greyness of the
>>>original recipe.
>>
>>
>> From memory:
>> You put the meat (raw) into a 9x13 pan in chunks. Sprinkle with the
>> onion soup mix. A can or two (I don't remember) of french style green
>> beans. Pour the soup, mixed with half can of water (again, is it one
>> can or two?). Cover with tater tots and bake.
>>
>> Carol
>
>
> Tater Tot Hotdish
>
> 1 lb. hamburger
> 1-15 oz. can french-style green beans
> 1 can cream of chicken or cream of mushroom soup
> Tater Tots
>
> Break up uncooked hamburger over bottom of 8 x 8" baking dish. Salt
> sparingly. Pour beans - including liquid - over meat. Pour cream soup
> over beans. Cover with a layer of Tater Tots. Bake for 1 hour at 350
> degrees.
>
> * * *
>
> There are lots of variations on this; some have you brown the hamburger
> with half a chopped onion and drain before assembling. Some call for 2
> cans of soup. Etc., ad nauseum.
>
> It might taste OK if you leave out the salt and use enough black pepper.
> I've had worse.
>
> Best regards,
> Bob
>

I think Tater Tots are disgusting even when they've been baked and are
crisp, not to mention muddled up with a lot of other crap and made wet.
Erp!!!

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

Wayne Boatwright wrote:
> On Thu 29 Dec 2005 06:32:36p, Thus Spake Zarathustra, or was it zxcvbob?
>
>> Damsel in dis Dress wrote:
>>> On Thu, 29 Dec 2005 22:47:58 +0000 (UTC), (Glitter
>>> Ninja) wrote:
>>>
>>>
>>>> Damsel in dis Dress > writes:
>>>>
>>>>
>>>>> They forgot the Lipton onion soup mix and the green beans. It's
>>>>> actually very good.
>>>> If it was cooked sausage, plus the soup mix and beans you mentioned,
>>>> I'd definitely eat it. Something to take away all the greyness of the
>>>> original recipe.
>>>
>>> From memory:
>>> You put the meat (raw) into a 9x13 pan in chunks. Sprinkle with the
>>> onion soup mix. A can or two (I don't remember) of french style green
>>> beans. Pour the soup, mixed with half can of water (again, is it one
>>> can or two?). Cover with tater tots and bake.
>>>
>>> Carol
>>
>> Tater Tot Hotdish
>>
>> 1 lb. hamburger
>> 1-15 oz. can french-style green beans
>> 1 can cream of chicken or cream of mushroom soup
>> Tater Tots
>>
>> Break up uncooked hamburger over bottom of 8 x 8" baking dish. Salt
>> sparingly. Pour beans - including liquid - over meat. Pour cream soup
>> over beans. Cover with a layer of Tater Tots. Bake for 1 hour at 350
>> degrees.
>>
>> * * *
>>
>> There are lots of variations on this; some have you brown the hamburger
>> with half a chopped onion and drain before assembling. Some call for 2
>> cans of soup. Etc., ad nauseum.
>>
>> It might taste OK if you leave out the salt and use enough black pepper.
>> I've had worse.
>>
>> Best regards,
>> Bob
>>
>
> I think Tater Tots are disgusting even when they've been baked and are
> crisp, not to mention muddled up with a lot of other crap and made wet.
> Erp!!!
>
pan fried tots make an excellent bed for poached orsunny fried eggs.
Stab the eggs, let the yolk ooze over the tots...ambrosia! I miss that.

On Thu 29 Dec 2005 07:05:50p, Thus Spake Zarathustra, or was it Mr Libido
Incognito?

> Wayne Boatwright wrote:
>> On Thu 29 Dec 2005 06:32:36p, Thus Spake Zarathustra, or was it zxcvbob?
>>
>>> Damsel in dis Dress wrote:
>>>> On Thu, 29 Dec 2005 22:47:58 +0000 (UTC), (Glitter
>>>> Ninja) wrote:
>>>>
>>>>
>>>>> Damsel in dis Dress > writes:
>>>>>
>>>>>
>>>>>> They forgot the Lipton onion soup mix and the green beans. It's
>>>>>> actually very good.
>>>>> If it was cooked sausage, plus the soup mix and beans you mentioned,
>>>>> I'd definitely eat it. Something to take away all the greyness of
the
>>>>> original recipe.
>>>>
>>>> From memory:
>>>> You put the meat (raw) into a 9x13 pan in chunks. Sprinkle with the
>>>> onion soup mix. A can or two (I don't remember) of french style green
>>>> beans. Pour the soup, mixed with half can of water (again, is it one
>>>> can or two?). Cover with tater tots and bake.
>>>>
>>>> Carol
>>>
>>> Tater Tot Hotdish
>>>
>>> 1 lb. hamburger
>>> 1-15 oz. can french-style green beans
>>> 1 can cream of chicken or cream of mushroom soup
>>> Tater Tots
>>>
>>> Break up uncooked hamburger over bottom of 8 x 8" baking dish. Salt
>>> sparingly. Pour beans - including liquid - over meat. Pour cream soup
>>> over beans. Cover with a layer of Tater Tots. Bake for 1 hour at 350
>>> degrees.
>>>
>>> * * *
>>>
>>> There are lots of variations on this; some have you brown the hamburger
>>> with half a chopped onion and drain before assembling. Some call for 2
>>> cans of soup. Etc., ad nauseum.
>>>
>>> It might taste OK if you leave out the salt and use enough black
pepper.
>>> I've had worse.
>>>
>>> Best regards,
>>> Bob
>>>
>>
>> I think Tater Tots are disgusting even when they've been baked and are
>> crisp, not to mention muddled up with a lot of other crap and made wet.
>> Erp!!!
>>
> pan fried tots make an excellent bed for poached orsunny fried eggs.
> Stab the eggs, let the yolk ooze over the tots...ambrosia! I miss that.

I still couldn't hack it. But I'll have those eggs over a bed of home
fries.

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

"Nancy Young" > wrote in message
...
>
> "Christine Dabney" > wrote
>
>> On Thu, 29 Dec 2005 02:37:13 -0600, "jmcquown"
>> > wrote:
>
>>>Darnit, I did miss tater tots! I love those things!!
>
>> There has been a long thread on egullet about tater tots...
>
> Tater tots are one of those things I didn't have until later
> in life. Tried them because of rfc, somehow they came up
> and I wound up buying them just to see.
>
> Could live a long time without tater tots, I didn't like them
> very much. Same with the hash browns I have tried, I'd
> seriously prefer to make my own, and by hash browns I mean
> the potato pancake type.
>
> For the most part I love potatoes. Hard to think anyone couldn't
> find some way to like them.
>
> nancy
I keep potatoes around all the time, mostly red potatoes which I'll roast
with plenty of olive oil and a few herbs. I roast enough to pan fry for
breakfast the next day.
I grew up with potatoes, but gradually over the years, rice is my preference
for a starch on the plate.
Dee Dee

"Dee Randall" > wrote
>
> "Nancy Young" > wrote

>> For the most part I love potatoes. Hard to think anyone couldn't
>> find some way to like them.

> I grew up with potatoes, but gradually over the years, rice is my
> preference for a starch on the plate.

Funny, it's sorta the opposite with me ... we had potatoes, that's for
sure, but *man* did we have rice. Rice Rice Rice. When I left home
it was a long time I didn't have rice. I like it now, don't make it as
often as I should, I don't think of it.

I still like it with butter and salt, like a little kid. Baby food.
(smile)

nancy

"Wayne Boatwright" > wrote in message
...
> I love potatoes, every variety grown that I've tried. I detest canned
> potatoes, think they're an abomination. Instant mashed potatoes aren't
> far
> behind, but I will eat them in a pinch. I keep a box of instant mashed on
> hand for it's thickening qualities.

Wayne, I won't buy any instant mashed potatoes, but DH picked up some mashed
potatoes at Costco about two-three years ago. They were fabulous. Costco
stopped carrying them. I've never seen them since anywhere. I still
remember them. Looking at their site, you can see they care about their
potatoes.
http://www.usfds.com/retail_potato.htm
They were the "creamy mash."
No Sulfites or Chemical Preservatives
Only the Natural Taste of Freshly Prepared Potatoes

I hope you run into them sometime. I'm not a potato lover, but they were
very good.
Dee Dee

In article >,
"Nancy Young" > wrote:


> For the most part I love potatoes. Hard to think anyone couldn't
> find some way to like them.


I love potatoes, as does my brother. It's hard for him, though, because
all of his relatives (and most of his friends) where he lives are
Chinese. They didn't grow up with them, and don't like them, in any
way, shape or form. He and I like beef. They don't eat that either.

On the other hand, they eat things that I never would.

--
Dan Abel

Petaluma, California, USA

"Dan Abel" > wrote

> In article >,
> "Nancy Young" > wrote:

>> For the most part I love potatoes. Hard to think anyone couldn't
>> find some way to like them.

> I love potatoes, as does my brother. It's hard for him, though, because
> all of his relatives (and most of his friends) where he lives are
> Chinese. They didn't grow up with them, and don't like them, in any
> way, shape or form. He and I like beef. They don't eat that either.
>
> On the other hand, they eat things that I never would.

(laugh!) I can pretty much guarantee I'd live on potatoes rather than
whatever it is you're thinking of. No offense meant to anyone, I just
won't eat some things that other cultures might think nothing of.

nancy

On Thu 29 Dec 2005 08:28:38p, Thus Spake Zarathustra, or was it Dee
Randall?

>
> "Wayne Boatwright" > wrote in message
> ...
>> I love potatoes, every variety grown that I've tried. I detest canned
>> potatoes, think they're an abomination. Instant mashed potatoes aren't
>> far behind, but I will eat them in a pinch. I keep a box of instant
>> mashed on hand for it's thickening qualities.
>
> Wayne, I won't buy any instant mashed potatoes, but DH picked up some
> mashed potatoes at Costco about two-three years ago. They were
> fabulous. Costco stopped carrying them. I've never seen them since
> anywhere. I still remember them. Looking at their site, you can see
> they care about their potatoes.
> http://www.usfds.com/retail_potato.htm
> They were the "creamy mash."
> No Sulfites or Chemical Preservatives
> Only the Natural Taste of Freshly Prepared Potatoes
>
> I hope you run into them sometime. I'm not a potato lover, but they
> were very good.
> Dee Dee

I'll look for them, Dee. Thanks!

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

"Nancy Young" > wrote in news:dp28mi$ito$1
@news.monmouth.com:
..
>
> Funny, it's sorta the opposite with me ... we had potatoes, that's for
> sure, but *man* did we have rice. Rice Rice Rice. When I left home
> it was a long time I didn't have rice. I like it now, don't make it as
> often as I should, I don't think of it.
>
> I still like it with butter and salt, like a little kid. Baby food.
> (smile)
>

Did you ever have it with milk and sugar? I remember my mum heating up
leftover boiled rice, and putting milk and sugar on it to have for
breakfast. Tasted good - haven't had it in years, though.

Rhonda Anderson
Cranebrook, NSW, Australia

"Rhonda Anderson" > wrote

> "Nancy Young" > wrote in news:dp28mi$ito$1
> @news.monmouth.com:

>> I still like it with butter and salt, like a little kid. Baby food.
>> (smile)

> Did you ever have it with milk and sugar? I remember my mum heating up
> leftover boiled rice, and putting milk and sugar on it to have for
> breakfast. Tasted good - haven't had it in years, though.

Only perhaps as rice pudding?, that's what it sounds like to me.
We never had that at home, I don't remember where I would
have had that.

nancy

On Thu, 29 Dec 2005 16:39:32 -0500, "Nancy Young"
> wrote:

>Who was that person who posted awful recipes, they all had
>one certain prepared ingredient, I think ... it was post-Buffy Lyar
>and pre-Jimmy Tango.

Sandra Lee?
<g>

--
-denny-
"Do your thoughts call ahead or do they just arrive at your mouth unannounced?"

"It's come as you are, baby."

-over the hedge

MMMMM A hot plate of Fries smothered in brown gravy with a lot of black
pepper and some ketchup! Now THAT is is the way to eat potatos!
"serene" > wrote in message
...
> On Thu, 29 Dec 2005 02:09:24 -0600, "jmcquown"
> > wrote:
>
> >And if so, why? Which ones don't you like? Which ones do you like? And
> >why? (This all started in that darned rfc chat channel, in case you
care.)
>
> Wow, you're fast! That discussion started mere minutes ago.
>
> >
> >I love potatoes. I don't eat them all the time but I like them just
about
> >any way you care to make them. Mashed, smashed, baked, fries, roasted,
> >boiled, potato chips... I've never met a potato I didn't like (except for
> >biting into a raw one).
>
> I love them boiled or roasted, and I like potato chips. French fries
> are okay. I can tolerate mashed, but don't really like them.
>
> Oh, and potatoes au gratin are a perfect way to get more fat into my
> system, and how can that be a bad thing?
>
> serene

Joseph Littleshoes wrote:

> Dr Hfuhruhurr wrote:
>
> > jmcquown wrote:
> >
> > > And if so, why? Which ones don't you like? Which ones do you
> > like? And
> > > why? (This all started in that darned rfc chat channel, in case you
> > care.)
> > >
> > > I love potatoes. I don't eat them all the time but I like them just
> > about
> > > any way you care to make them. Mashed, smashed, baked, fries,
> > roasted,
> > > boiled, potato chips... I've never met a potato I didn't like
> > (except for
> > > biting into a raw one).
> > >
> > > Jill
> >
> > I like tatty's any way, as long as they are HOT!
> > I cannot stand cold potato in any shape or form. Cold potato salad?
> > Yeuch.
>
> Have you tried the hot German potato salad with blanched red onions and
> sliced green peppers made with a bacon dressing?
>
> Bacon dressing
> -------------------
> Take the appropriate amount of bacon and cut into very small dice, sauté
> till brown and fat is 'expressed'. Pour fat together with the bacon
> pieces over the hot potato salad in a warm bowl, mix lighlty & finish
> with a little vinegar ( i like to use an apple cider vinegar) season
> with salt and pepper.
> -------------------
>
> The above is horrible if eaten cold with the congealed bacon fat but is
> easily re - warmed in the microwave.
>
> Given the tasty but obviously deleterious effects of this bacon dressing
> i will often times substitute a warmed mustard cream dressing for the
> bacon dressing in a German potato salad.

Now that does sound good. I don't think of things being hot as Salads
but that's just me.
Bacon and Potatoes and Onions, Mmmmmmm. I'm hungry all of a sudden.

> > Fried boiled diced sliced mashed chipped coated gratinated roasted
> > baked and HOT!!!!
>
> I often make a variation on several French recipes such as filets de
> sole olga that are just a baked potato with a slice off the side, the
> insides scooped out and mashed, seasoned and then the potato case filled
> with 1 or 2 cooked prawns, a small fish filet , or small amount of other
> cooked meats (a bit of andoulle sausage is nice) and a sauce, often a
> white wine sauce for fish or other sea food, the potatoes returned to
> fill the case with the other ingredients, & warm up in a hot oven for a
> few minutes and serve with a bit of sauce such as a mornay & some
> parmesan sprinkled over the top.

I've seen something similar whilst on holiday in Turkey, very VERY
nice.

> Add a small green salad and its a meal.
>
> Also, while it might well be a personal idiosyncrasy, i like to add a
> bit of anchovy paste to my mashed potatoes, couple that a dollop of nice
> goat cheese with each serving and it don't get much better IMO.

Grated chedder, or cream cheese with a generous spinkling of freshly
crushed black pepper. Have to give the anchovy paste a whizz.

Thanks

>
> > My favourite kitchen gadget? My potato ricer. cuts out all the
> > 'mashing' effort and the peeling too. :-D
> >
> > Doc

Doc

On Fri, 30 Dec 2005 04:08:34 GMT, Rhonda Anderson
> wrote:

>Did you ever have it with milk and sugar? I remember my mum heating up
>leftover boiled rice, and putting milk and sugar on it to have for
>breakfast. Tasted good - haven't had it in years, though.

I used to eat that. Was indeed good.

--
-denny-
"Do your thoughts call ahead or do they just arrive at your mouth unannounced?"

"It's come as you are, baby."

-over the hedge

"Nancy Young" > wrote in news:dp2d7n$kv2$1
@news.monmouth.com:

>
> "Rhonda Anderson" > wrote
>
>> Did you ever have it with milk and sugar? I remember my mum heating up
>> leftover boiled rice, and putting milk and sugar on it to have for
>> breakfast. Tasted good - haven't had it in years, though.
>
> Only perhaps as rice pudding?, that's what it sounds like to me.
> We never had that at home, I don't remember where I would
> have had that.
>

Haven't had rice pudding for a long time, either. We used to have creamed
rice,and sometimes baked rice custard. This wasn't really like that,
though. It was hot rice, and you sprinkled sugar on it and poured cold milk
on it - like you would with breakfast cereal. Maybe I'll have to make extra
next time I cook rice so I can have that for breakfast the next day.

Rhonda Anderson
Cranebrook, NSW, Australia

"Rhonda Anderson" > wrote in message
.5...
> "Nancy Young" > wrote in news:dp2d7n$kv2$1
> @news.monmouth.com:
>
>>
>> "Rhonda Anderson" > wrote
>>
>>> Did you ever have it with milk and sugar? I remember my mum heating up
>>> leftover boiled rice, and putting milk and sugar on it to have for
>>> breakfast. Tasted good - haven't had it in years, though.
>>
>> Only perhaps as rice pudding?, that's what it sounds like to me.
>> We never had that at home, I don't remember where I would
>> have had that.
>>
>
> Haven't had rice pudding for a long time, either. We used to have creamed
> rice,and sometimes baked rice custard. This wasn't really like that,
> though. It was hot rice, and you sprinkled sugar on it and poured cold
> milk
> on it - like you would with breakfast cereal. Maybe I'll have to make
> extra
> next time I cook rice so I can have that for breakfast the next day.

My mom used to make a "rice pudding" dessert that in no way resembles what
I've since come to know as rice pudding. Cold cooked short grain rice would
be folded into sweetened whipped cream and served topped with maple sugar.

Gabby

Nancy Young wrote:
> "Rhonda Anderson" > wrote
>
>> "Nancy Young" > wrote in news:dp28mi$ito$1
>> @news.monmouth.com:
>
>>> I still like it with butter and salt, like a little kid. Baby food.
>>> (smile)
>
>> Did you ever have it with milk and sugar? I remember my mum heating
>> up leftover boiled rice, and putting milk and sugar on it to have for
>> breakfast. Tasted good - haven't had it in years, though.
>
> Only perhaps as rice pudding?, that's what it sounds like to me.
> We never had that at home, I don't remember where I would
> have had that.
>
> nancy

Hey, who turned this into a rice thread?! LOL

Jill

"jmcquown" > wrote

> Nancy Young wrote:

>> Only perhaps as rice pudding?, that's what it sounds like to me.
>> We never had that at home, I don't remember where I would
>> have had that.

> Hey, who turned this into a rice thread?! LOL

Dee did it!!!

nancy

"Nancy Young" > wrote in message
...
>
> "jmcquown" > wrote
>
>> Nancy Young wrote:
>
>>> Only perhaps as rice pudding?, that's what it sounds like to me.
>>> We never had that at home, I don't remember where I would
>>> have had that.
>
>> Hey, who turned this into a rice thread?! LOL
>
> Dee did it!!!
>
> nancy
Yep, I was hoping for that.
LOL.
Dee Dee

jmcquown wrote:
> And if so, why? Which ones don't you like? Which ones do you like? And
> why? (This all started in that darned rfc chat channel, in case you care.)
>
> I love potatoes. I don't eat them all the time but I like them just about
> any way you care to make them. Mashed, smashed, baked, fries, roasted,
> boiled, potato chips... I've never met a potato I didn't like (except for
> biting into a raw one).
>
> Jill
>
>
I like the skin left on and especially when it is a little crispy like
on a baked potatoe. So I don't like "baked" potatoes when they are
wrapped in foil. That makes them "steamed" potatoes.

"Dee Randall" > wrote

> "Nancy Young" > wrote

>> "jmcquown" > wrote

>>> Hey, who turned this into a rice thread?! LOL
>>
>> Dee did it!!!

> Yep, I was hoping for that.
> LOL.
> Dee Dee

See how fast I turned on you!?

nancy

"Nancy Young" > wrote in message
...
>
> "Dee Randall" > wrote
>
>> "Nancy Young" > wrote
>
>>> "jmcquown" > wrote
>
>>>> Hey, who turned this into a rice thread?! LOL
>>>
>>> Dee did it!!!
>
>> Yep, I was hoping for that.
>> LOL.
>> Dee Dee
>
> See how fast I turned on you!?
>
> nancy

I know you would never do that, Nancy.
But now, I will 'watch my step'!
Dee Dee

Margaret Suran wrote:

> As for canned ones, for years I attended an annual dinner at our
> synagogue, always sold out and the main course was always the same:
> Roasted Chicken (catered, I presume), frozen or canned vegetables and
> the most wonderful potatoes, tiny ones, canned by a restaurant supply
> house and the sisterhood members in charge of the meal would coat them
> lightly with a mixture of flour and spices, drizzle oil over them and
> bake them until golden brown. During the meal, these ladies would
> keep baking these potatoes, as many guest would ask for seconds. I
> never tried to duplicate them at home.
>
They made these exact same potatoes for Shabbat dinner at the summer
camp I attended for years. For some reason we called them monkey
balls...It was always dissapointing when the kitchen ran out -
especially if you were the one who had to go to the kitchen window for
refills (you kill it, you fill it). I hadn't thought of those in
years, I may have to experiment a bit once I can look at potatoes after
our planned latke binge.

Melissa

Dee Randall wrote:
> "Nancy Young" > wrote in message
> ...
>>
>> "Dee Randall" > wrote
>>
>>> "Nancy Young" > wrote
>>
>>>> "jmcquown" > wrote
>>
>>>>> Hey, who turned this into a rice thread?! LOL
>>>>
>>>> Dee did it!!!
>>
>>> Yep, I was hoping for that.
>>> LOL.
>>> Dee Dee
>>
>> See how fast I turned on you!?
>>
>> nancy
>
> I know you would never do that, Nancy.
> But now, I will 'watch my step'!
> Dee Dee

Niagra Falls...
Slowly I turned... step by step, inch by inch...

LOL

Jill

George wrote:
> jmcquown wrote:
>> And if so, why? Which ones don't you like? Which ones do you like?
>> And why? (This all started in that darned rfc chat channel, in case
>> you care.)
>>
>> I love potatoes. I don't eat them all the time but I like them just
>> about any way you care to make them. Mashed, smashed, baked, fries,
>> roasted, boiled, potato chips... I've never met a potato I didn't
>> like (except for biting into a raw one).
>>
>> Jill
>>
>>
> I like the skin left on and especially when it is a little crispy like
> on a baked potatoe. So I don't like "baked" potatoes when they are
> wrapped in foil. That makes them "steamed" potatoes.

You have my vote, George! Rub the potato with butter and salt, sprinkle
with salt and then bake the potato sans foil... let the skin get nice and
crispy and the inside nice and flakey tender. YUM!

Jill

In article >,
"jmcquown" > wrote:

> And if so, why? Which ones don't you like? Which ones do you like? And
> why? (This all started in that darned rfc chat channel, in case you care.)
>
> I love potatoes. I don't eat them all the time but I like them just about
> any way you care to make them. Mashed, smashed, baked, fries, roasted,
> boiled, potato chips... I've never met a potato I didn't like (except for
> biting into a raw one).


Hash! I just thought of this one when my wife suggested roast beef hash
for dinner.

--
Dan Abel

Petaluma, California, USA

On Thu, 29 Dec 2005 16:39:32 -0500, "Nancy Young"
> rummaged among random neurons and opined:

>Who was that person who posted awful recipes, they all had
>one certain prepared ingredient, I think ... it was post-Buffy Lyar
>and pre-Jimmy Tango.

Weirdly, the first incarnation of Mr. Tango was "Timmy Tango." I've
often wondered if someone changed it to "Jimmy Tango," b/c it was
someone other than the original Timmy Tango.

See, I'm a paralegal and get paid to be observant :-)

Sharp eyedly,
Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On Fri 30 Dec 2005 06:48:09p, Thus Spake Zarathustra, or was it Terry
Pulliam Burd?

> On Thu, 29 Dec 2005 16:39:32 -0500, "Nancy Young"
> > rummaged among random neurons and opined:
>
>>Who was that person who posted awful recipes, they all had
>>one certain prepared ingredient, I think ... it was post-Buffy Lyar and
>>pre-Jimmy Tango.
>
> Weirdly, the first incarnation of Mr. Tango was "Timmy Tango." I've
> often wondered if someone changed it to "Jimmy Tango," b/c it was
> someone other than the original Timmy Tango.
>
> See, I'm a paralegal and get paid to be observant :-)
>
> Sharp eyedly,
> Terry "Squeaks" Pulliam Burd

Why did I think you were an attorney, Terry? I guess I read that into
different threads/comments.

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

"Terry Pulliam Burd" > wrote

> On Thu, 29 Dec 2005 16:39:32 -0500, "Nancy Young"
> > rummaged among random neurons and opined:
>
>>Who was that person who posted awful recipes, they all had
>>one certain prepared ingredient, I think ... it was post-Buffy Lyar
>>and pre-Jimmy Tango.
>
> Weirdly, the first incarnation of Mr. Tango was "Timmy Tango." I've
> often wondered if someone changed it to "Jimmy Tango," b/c it was
> someone other than the original Timmy Tango.
>
> See, I'm a paralegal and get paid to be observant :-)

That's a riot, I'm not remembering Timmy. Maybe he was before my
time. Darn, wish I could remember who I was thinking of ... she
went by some soup name or some tomato product.

nancy

On Fri, 30 Dec 2005 00:14:14 -0600, "Impraetor" >
wrote:

>MMMMM A hot plate of Fries smothered in brown gravy with a lot of black
>pepper and some ketchup! Now THAT is is the way to eat potatos!

Years--and years--ago, the only (afaik) Kentucky Fried Chicken store
in Seattle offered French fries with a side of gravy. Deelish! I may
have to hit one of the local KFCs for gravy and then go get some fries
at another fast food place...

--
-denny-
"Do your thoughts call ahead or do they just arrive at your mouth unannounced?"

"It's come as you are, baby."

-over the hedge

On Fri, 30 Dec 2005 17:46:32 -0600, "jmcquown"
> wrote:

>
>Niagra Falls...
>Slowly I turned... step by step, inch by inch...

ROTFLOL!!!!
(been a long time since I saw/heard that routine)

--
-denny-
"Do your thoughts call ahead or do they just arrive at your mouth unannounced?"

"It's come as you are, baby."

-over the hedge

On Fri, 30 Dec 2005 17:48:35 -0600, "jmcquown"
> wrote:

>> I like the skin left on and especially when it is a little crispy like
>> on a baked potatoe. So I don't like "baked" potatoes when they are
>> wrapped in foil. That makes them "steamed" potatoes.
>
>You have my vote, George! Rub the potato with butter and salt, sprinkle
>with salt and then bake the potato sans foil... let the skin get nice and
>crispy and the inside nice and flakey tender. YUM!

Yeah. I kind of understand restaurants' use of foil (don't like it,
but do kind of understand it), but why any home cook would do that to
a self-respecting tater...
gaaaahhh.

(though it strikes me, Jill, that your potato skins might be a bit
over-salty given your double-salting. Or was that a slip of the
keyboard?)

--
-denny-
"Do your thoughts call ahead or do they just arrive at your mouth unannounced?"

"It's come as you are, baby."

-over the hedge

On Fri 30 Dec 2005 10:12:59p, Thus Spake Zarathustra, or was it Denny
Wheeler?

> On Fri, 30 Dec 2005 00:14:14 -0600, "Impraetor" >
> wrote:
>
>>MMMMM A hot plate of Fries smothered in brown gravy with a lot of
>>black pepper and some ketchup! Now THAT is is the way to eat
>>potatos!
>
> Years--and years--ago, the only (afaik) Kentucky Fried Chicken store
> in Seattle offered French fries with a side of gravy. Deelish! I may
> have to hit one of the local KFCs for gravy and then go get some fries
> at another fast food place...

I will never understand the logic of a plate of French fries covered in
gravy. French fries were meant to be crisp on the outside and almost creamy
on the inside. Covered in gravy, it's just a gloppy wet mess. Erp!

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

Denny Wheeler wrote:
> On Fri, 30 Dec 2005 17:48:35 -0600, "jmcquown"
> > wrote:
>
>>> I like the skin left on and especially when it is a little crispy
>>> like on a baked potatoe. So I don't like "baked" potatoes when they
>>> are wrapped in foil. That makes them "steamed" potatoes.
>>
>> You have my vote, George! Rub the potato with butter and salt,
>> sprinkle with salt and then bake the potato sans foil... let the
>> skin get nice and crispy and the inside nice and flakey tender. YUM!
>
> Yeah. I kind of understand restaurants' use of foil (don't like it,
> but do kind of understand it), but why any home cook would do that to
> a self-respecting tater...
> gaaaahhh.
>
> (though it strikes me, Jill, that your potato skins might be a bit
> over-salty given your double-salting. Or was that a slip of the
> keyboard?)

Slip of the fingers... covered in butter and salted twice LOL

Jill

Dan Abel wrote:
> In article >,
> "jmcquown" > wrote:
>
>> And if so, why? Which ones don't you like? Which ones do you like?
>> And why? (This all started in that darned rfc chat channel, in case
>> you care.)
>>
>> I love potatoes. I don't eat them all the time but I like them just
>> about any way you care to make them. Mashed, smashed, baked, fries,
>> roasted, boiled, potato chips... I've never met a potato I didn't
>> like (except for biting into a raw one).
>
>
> Hash! I just thought of this one when my wife suggested roast beef
> hash
> for dinner.

An excellent choice! I forgot all about corned beef hash and roast beef
hash. YUM.

Jill