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

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

serene wrote:
> 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

I totally forgot scalloped potatoes and potatoes au gratin and potatoes
Dauphenaisse (sp) and potatoes O'Brien and hashed brown potatoes and home
fries...

Jill

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

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 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.

On 31 Dec 2005 07:01:47 +0100, Wayne Boatwright
> wrote:

>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!

Oh, these weren't--and if I do it, won't be--covered in gravy. Dipped
in it on the way to me mouth. Stay crisp that way.

--
-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

"Wayne Boatwright" > wrote in message
...
> 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!

AMEN to that!! I even want the ketchup on the side so nothing gets soggy.
That's why the sight of poutine makes me want to hurl -- oh, actually it
looks like someone already did.

Gabby

On 31 Dec 2005 07:01:47 +0100, I needed a babel fish to understand
Wayne Boatwright > :

>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!

covered in Chili and Cheese is nice.... I much prefer tater tots that
way... but yumpin yiminy the fries are good that way.

at a standard fare at the typical fast food I like em with mustard and
catsup.


----------------------------------------
"Any sufficiently advanced technology is
indistinguishable from magic."
- Arthur C. Clarke

Wayne Boatwright wrote:

> 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!
>

I'm not a huge French fry fan anytime *however* french fries with gravy
and cheese aka poutine - wonderful - I indulge once or twice a year;
french fries with spicey chili, onions, and cheese - heavenly - I
indulge a couple times a year; french fries with coney sauce (really
nice recipe) I make a couple times a year as well. We really don't eat
a lot of french fries. And for the Americans here, we like our fries
with vinegar or a mayo/mustard sauce not ketchup if not using one of the
above methods. I make french fries so infrequently, I cut them up using
a french fry cutter and deep fry them at home.

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.)

I love potatoes, but have to take half a bottle of Gas-X to deal with
the after-effects. (Note to self: buy Beano)

> 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'm not fond of most fries (the ones at our local Applebee's are
incredible), and American potato chips have to be kettle fried, or
what's the point? You missed tater tots!


* Exported from MasterCook *

Parmesan-Prosciutto Mashed Potatoes

Recipe By amsel
Serving Size : 8 Preparation Time :0:45
Categories : Easter potatoes
side dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds russet potatoes -- peeled and cubed
3 cloves garlic -- peeled
2 tablespoons unsalted butter
2 ounces prosciutto -- thinly sliced, finely chopped
1/4 teaspoon dried thyme
1/2 cup milk -- or more if needed
1/2 cup parmesan cheese -- freshly grated
freshly ground black pepper -- to taste
2 tablespoons parmesan cheese -- for garnish

1. Cook potatoes and garlic in large pot of boiling water until
potatoes are very tender, about 15 minutes. Drain; return potatoes and
garlic to same pot.

2. Meanwhile, melt butter in heavy small saucepan over medium heat.
Add chopped prosciutto and thyme and sauté until fragrant, about 2
minutes.

3. Add prosciutto mixture and 3/4 cup milk to potatoes and garlic.
Mash well, adding more milk by tablespoonfuls if potatoes are dry. Mix
in 1/2 cup cheese. Season with pepper. (Can be prepared 6 hours ahead.
Cover and chill. Stir over low heat to rewarm, adding more milk by
tablespoonfuls, if desired.) Transfer potatoes to bowl. Sprinkle
lightly with 2 tablespoons cheese; serve.

Cuisine:
"Italian"
Source:
"Adapted from Bon Appétit"
Yield:
"4 cups"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 146 Calories; 6g Fat (36.1%
calories from fat); 7g Protein; 17g Carbohydrate; 1g Dietary Fiber;
20mg Cholesterol; 321mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean
Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat.

Damsel in dis Dress wrote:
> 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.)
>
> I love potatoes, but have to take half a bottle of Gas-X to deal with
> the after-effects. (Note to self: buy Beano)
>
>> 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'm not fond of most fries (the ones at our local Applebee's are
> incredible), and American potato chips have to be kettle fried, or
> what's the point? You missed tater tots!
>
Darnit, I did miss tater tots! I love those things!!

Jill

>
> * Exported from MasterCook *
>
> Parmesan-Prosciutto Mashed Potatoes
>
> Recipe By amsel
> Serving Size : 8 Preparation Time :0:45
> Categories : Easter potatoes
> side dishes
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 1/2 pounds russet potatoes -- peeled and cubed
> 3 cloves garlic -- peeled
> 2 tablespoons unsalted butter
> 2 ounces prosciutto -- thinly sliced, finely chopped
> 1/4 teaspoon dried thyme
> 1/2 cup milk -- or more if needed
> 1/2 cup parmesan cheese -- freshly grated
> freshly ground black pepper -- to taste
> 2 tablespoons parmesan cheese -- for garnish
>
> 1. Cook potatoes and garlic in large pot of boiling water until
> potatoes are very tender, about 15 minutes. Drain; return potatoes and
> garlic to same pot.
>
> 2. Meanwhile, melt butter in heavy small saucepan over medium heat.
> Add chopped prosciutto and thyme and sauté until fragrant, about 2
> minutes.
>
> 3. Add prosciutto mixture and 3/4 cup milk to potatoes and garlic.
> Mash well, adding more milk by tablespoonfuls if potatoes are dry. Mix
> in 1/2 cup cheese. Season with pepper. (Can be prepared 6 hours ahead.
> Cover and chill. Stir over low heat to rewarm, adding more milk by
> tablespoonfuls, if desired.) Transfer potatoes to bowl. Sprinkle
> lightly with 2 tablespoons cheese; serve.
>
> Cuisine:
> "Italian"
> Source:
> "Adapted from Bon Appétit"
> Yield:
> "4 cups"
>
> - - - - - - - - - - - - - - - - -
> - -
>
> Per Serving (excluding unknown items): 146 Calories; 6g Fat (36.1%
> calories from fat); 7g Protein; 17g Carbohydrate; 1g Dietary Fiber;
> 20mg Cholesterol; 321mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean
> Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat.

On Thu, 29 Dec 2005 02:37:13 -0600, "jmcquown"
> wrote:

>Damsel in dis Dress wrote:
You missed tater tots!
>>
>Darnit, I did miss tater tots! I love those things!!
>
>Jill
There has been a long thread on egullet about tater tots...

http://forums.egullet.org/index.php?showtopic=54585&hl=

Christine

"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

On Thu, 29 Dec 2005 06:16:01 -0500, "Nancy Young"
> wrote:

>Could live a long time without tater tots, I didn't like them
>very much.

I only like the ones with onions in them.

>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.

Ohmigosh, how could I forget latkes? Probably my favorite way to eat
potatoes.

serene

"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

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

On Thu, 29 Dec 2005 02:37:13 -0600, "jmcquown"
> wrote:

>Darnit, I did miss tater tots! I love those things!!
>
>Jill

Speaking of tater tots, do you think they would be good dipped in
aoili?

Christine

Christine Dabney wrote:
> On Thu, 29 Dec 2005 02:37:13 -0600, "jmcquown"
> > wrote:
>
>> Darnit, I did miss tater tots! I love those things!!
>>
>> Jill
>
> Speaking of tater tots, do you think they would be good dipped in
> aoili?
>
> Christine

Tater tots are best cooked on top of the stove in a frypan in a little
oil. That makes them extra chrunchy on the outside. And their best use
is as a bed for over easy fried eggs. Stab the eggs and allow the yolk
to drip down onto the tots...heaven, just heaven.

Curse you-low carb diet!

Mr Libido Incognito > writes:
>Christine Dabney wrote:

>> Speaking of tater tots, do you think they would be good dipped in
>> aoili?

>Tater tots are best cooked on top of the stove in a frypan in a little
>oil. That makes them extra chrunchy on the outside. And their best use
>is as a bed for over easy fried eggs.

That reminds me of the worst recipe I have ever seen, thanks to a
cookbook made by co-workers for a fundraiser last Christmas. Check it:

INGREDIENTS:
1 lb. ground hamburger
1 bag frozen tater tots (unspecified size)
1 can cream of mushroom soup (unspecified size)

Crumble the raw hamburger in a casserole. Cover with tater tots and
soup. Bake 1 hour at 350 degrees.

I love potatoes and I like beef well enough, but this just sounds so
gross it's unbelievable. And why would anyone submit this to a
published recipe book?
It's only marginally worse than the "Chinese" recipe which called for
9 packets of Sweet 'n' Low...

Stacia

Damsel in dis Dress wrote:
> 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.)
>
> I love potatoes, but have to take half a bottle of Gas-X to deal with
> the after-effects. (Note to self: buy Beano)
>
>> 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'm not fond of most fries (the ones at our local Applebee's are
> incredible), and American potato chips have to be kettle fried, or
> what's the point? You missed tater tots!
>
>
> * Exported from MasterCook *
>
> Parmesan-Prosciutto Mashed Potatoes
>
> Recipe By amsel
> Serving Size : 8 Preparation Time :0:45
> Categories : Easter potatoes
> side dishes
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 1/2 pounds russet potatoes -- peeled and cubed
> 3 cloves garlic -- peeled
> 2 tablespoons unsalted butter
> 2 ounces prosciutto -- thinly sliced, finely chopped

(snip ever popular recipe)

You know, you could use some of that twirled ham instead of proscuitto. I
don't think I've ever seen proscuitto down this far south. Bet they would
be equally good with your ham.

Jill

"jmcquown" > wrote in
news
>
> (snip ever popular recipe and some more stuff)
>
> You know, you could use some of that twirled ham instead of
> proscuitto. I don't think I've ever seen proscuitto down this far
> south. Bet they would be equally good with your ham.
>
> Jill

Jill, Seesel's used to carry it in the deli, so you might try (groan)
Schnuck's. I haven't checked Fresh Market, either, but that might be a
possibility.

SallyW

On Thu, 29 Dec 2005 03:02:59 -0600, "jmcquown"
> wrote:

> (snip ever popular recipe)
>
> You know, you could use some of that twirled ham instead of proscuitto. I
> don't think I've ever seen proscuitto down this far south. Bet they would
> be equally good with your ham.

Oooooooooooooh! You're an evil genius. Guess what we're having for
dinner?

Carol

Damsel in dis Dress wrote:
> On Thu, 29 Dec 2005 03:02:59 -0600, "jmcquown"
> > wrote:
>
>> (snip ever popular recipe)
>>
>> You know, you could use some of that twirled ham instead of
>> proscuitto. I don't think I've ever seen proscuitto down this far
>> south. Bet they would be equally good with your ham.
>
> Oooooooooooooh! You're an evil genius. Guess what we're having for
> dinner?
>
> Carol

Happy to oblige I have recently discovered after years of being just
so-so about ham, I like it again. So I have put on my thinking cap about
what to do with leftover ham for when I buy one again.

Jill

"Damsel in dis Dress" > 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.)
>
> I love potatoes, but have to take half a bottle of Gas-X to deal with
> the after-effects. (Note to self: buy Beano)
>
> > 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'm not fond of most fries (the ones at our local Applebee's are
> incredible), and American potato chips have to be kettle fried, or
> what's the point? You missed tater tots!
>

And you missed hash browns! :~)

kili

Damsel in dis Dress > writes:

>I'm not fond of most fries (the ones at our local Applebee's are
>incredible), and American potato chips have to be kettle fried, or
>what's the point? You missed tater tots!

I love tater tots! How else am I going to get my daily allowance of
lard, if I don't eat tater tots?

> Parmesan-Prosciutto Mashed Potatoes

Kids, these are great. Seriously. Go make some now. Run, don't
walk!

Stacia

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.)
>
>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 will eat them chipped
I will eat them roasted
I will eat them as salad
I've not tried them toasted

But don't feed me them mashed
or boiled or smashed.
I can't take them whole baked
or dried, or flaked.

You can keep your tatties
and you can have mine
I've never met one
that I've thought was divine

Kathy in NZ

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 have to agree, never met a potato recipe i did not like. Combining
potatoes with blue cheese is a favourite.

Gratine de pommes de Terre a la Dauphinoise
------------------------------------------------------

Thinly slice 2 & 1/4 lb. potatoes. Place in a basin, season with salt
and pepper, and grated nutmeg an d add 1 beaten egg, 3 & 1/4 cup boiling
milk and 4 & 1/2 ounces crumbled blue cheese.

Mix well together then fill into well buttered baking dish which has
been rubbed with garlic. Sprinkle the surface liberally with more blue
cheese and butter and cook in a moderate over for 40 - 45 minutes.
-----------

Or simply make some garlic mashed potatoes and fold in a generous
quantity of blue cheese.
---
JL

"jmcquown" > wrote in message
news
> 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.)

Over the years my fondness for baked potatoes has been supplanted by a
fondness for steamed yellow fins with a drizzle of EVO and lots of salt.
I hardly ever buy potatoes though so I guess I can take them or leave them.
If someone else prepares them ie french fries or a side dish in a
restaurant, I usually enjoy them.

"jmcquown" > wrote in message
news
> 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'll pretty much eat them in any way, shape or form as well. Baked,
roasted, fried, hashed, boiled, scalloped, au gratin........ I just don't
get them enough in this house with a hubby who CLAIMS to be low-carb, but
isn't. He bought bagels and a loaf of bread just yesterday. Sheesh! He's
quickly becoming The Fat Man again. :~)

kili

On Thu 29 Dec 2005 01:09:24a, Thus Spake Zarathustra, or was it jmcquown?

> 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, 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. I like potatoes prepared any way at all
except hashed browns, although I love home fries.

--
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 01:09:24a, Thus Spake Zarathustra, or was it
> jmcquown?
>
>
>> 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, 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. I
> like potatoes prepared any way at all except hashed browns,
> although I love home fries.


Wayne, you must be kidding, right?

I love potatoes. I can eat plain boiled ones with a drop of butter as
dinner, if I only cook for myself. With buttermilk, if I happen to
have some in the refrigerator. And cottage cheese. )

I do not use canned potatoes, instant potatoes or frozen ones, except
for.....Hashed Browns. I use the Cavendish Brand ones, very
sparingly, because they contain too much fat and salt, but they are
really good, at least to my taste.

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.

I wonder whether they still serve that dinner there.

On Thu 29 Dec 2005 06:21:33a, Margaret Suran wrote in rec.food.cooking:

>
>
> Wayne Boatwright wrote:
>> On Thu 29 Dec 2005 01:09:24a, Thus Spake Zarathustra, or was it
>> jmcquown?
>>
>>
>>> 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, 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. I
>> like potatoes prepared any way at all except hashed browns, although I
>> love home fries.
>
>
> Wayne, you must be kidding, right?
>
> I love potatoes. I can eat plain boiled ones with a drop of butter as
> dinner, if I only cook for myself. With buttermilk, if I happen to
> have some in the refrigerator. And cottage cheese. )

I love mashed potatoes made with buttermilk!

> I do not use canned potatoes, instant potatoes or frozen ones, except
> for.....Hashed Browns. I use the Cavendish Brand ones, very
> sparingly, because they contain too much fat and salt, but they are
> really good, at least to my taste.

I can't stand the texture of hashed browns. The only way I like shredded
potaotes is in Latkes.

> 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.

I've never had canned potatoes prepared exactly like that. Maybe I would
like them. I have tried slicing them and frying, but don't like them.
David will eat them, so we occasionally have them in the house.

> I wonder whether they still serve that dinner there.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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

"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

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.

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 love potatoes! I don't think I've met a potato I didn't like, either.

--

saerah

http://anisaerah.blogspot.com/

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

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).
>
> Jill
>
>

I've developed a real dislike for regular Idaho/Russet potatoes.

I only buy Red skin or Yukon golds, the ones with the really thin skins.

And I don't peel them.

For home fries, I mostly use yams now. ;-d

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

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

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

Doc

"Dr Hfuhruhurr" > wrote in message
ups.com...
>
> 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.
> Fried boiled diced sliced mashed chipped coated gratinated roasted
> baked and HOT!!!!
>
> My favourite kitchen gadget? My potato ricer. cuts out all the
> 'mashing' effort and the peeling too. :-D
>
> Doc
>

a favourite side dish at a restaurant I used to frequent (but sadly, now
closed) used to add to their mashed potatoes a little crushed garlic (very
little) a little EVOO, and smashed kalamata olives...heaven in a spoonful!!

never could get them to tell me what the exact quantities were, though I
tried making it at home and almost got it right lol

I also love those smallish diced and roasted spiced potatoes that my fav
Argentinian restaurant makes mmmmmmm