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What are you eating? (food porn)


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19 minutes ago, wayned said:

I might have misspoken as I haven't knowingly ate  the "crap" in the box in over 60 years.  I actually had a restaurant for 10 years about 65 miles north of New Orleans.  I didn't serve mashed potatoes unless they were requested, but I found that it was best to use baked russet potatoes scooped out of the skins.  When I have mashed potatoes here I also use baked potatoes with the skins removed because the baking removes the high moisture content of the potato where boiling them just adds more.  I cook everyday and the only time that I go out is when there is a local function since I really live in the boonies.  Roasted pork tenderloin marinated in a garlic/pepper/ and Italian seasoning sauce with stir fried Chinese cabbage for Linner (Lunch and dinner in one meal) today at around 1300.

 

What is there 65 miles north of New Orleans?

 

Boiled potatoes mashed up great, you just need to use a decent ricer so they don't get overworked. 

 

The locale sweet potatoes are nice...

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27 minutes ago, Yellowtail said:

What is there 65 miles north of New Orleans?

Slidel Louisiana on the north shore of Lake Pontchartrain just off interstate 55 on Highway 11.  There are two bridges side by side across the lake there and my restaurant was on 11 on the north shore.

 

I agree that the local sweet potatoes are nice but think the the thin skinned potatoes here have a high water content and are good  in dishes that you want potato chunks but don't mash well, probably because I "lumpy"  mashed potatoes that have some body rather than the "creamy" ones made with a mixer..

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Actually Slidell is only about 35 miles north of New Orleans, but I lived in Pearl River County Mississippi about 30 miles north Slidell off of interstate 55.

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Slidel Louisiana on the north shore of Lake Pontchartrain just off interstate 55 on Highway 11.  There are two bridges side by side across the lake there and my restaurant was on 11 on the north shore.
 
I agree that the local sweet potatoes are nice but think the the thin skinned potatoes here have a high water content and are good  in dishes that you want potato chunks but don't mash well, probably because I "lumpy"  mashed potatoes that have some body rather than the "creamy" ones made with a mixer..


Dude, get you a ricer. My mother would roll over in her grave if she caught me trying to mash potatoes in a mixer.

If you were supposed to use a mixer, they wouldn’t call them mashed...

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Dude, I'm American and I use a potato masher like this:
image.jpeg.bc55394dff18925e9b0a37fea906e115.jpeg
I assume that you are a Brit and mean something like this:
image.png.df08fde23c1060232b7e54c987324276.png
Both of these tools accomplish the same thing but I have seen many people complete the dish by adding the butter and milk and beating it with a mixer until it is smooth and creamy.  I call the result whipped potatoes, not mashed potatoes.  I like to just add the butter , milk, salt, pepper, maybe some garlic and finish the dish by mixing it with a fork.  I still say that the thin skinned potatoes that you get here have a very high water content and if you bake them rather than boil them the dish turns out better.
And I'm German. We use both of the methods or tools [emoji16].

And of course, add milk, salt, butter and most important, fresh ground nutmeg.

But never ever use a mixer. I've never heard of whipped potatoes. From one fail experience I've had it does become a slimy glue.
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Dude, I'm American and I use a potato masher like this:
image.jpeg.bc55394dff18925e9b0a37fea906e115.jpeg
I assume that you are a Brit and mean something like this:
image.png.df08fde23c1060232b7e54c987324276.png
Both of these tools accomplish the same thing but I have seen many people complete the dish by adding the butter and milk and beating it with a mixer until it is smooth and creamy.  I call the result whipped potatoes, not mashed potatoes.  I like to just add the butter , milk, salt, pepper, maybe some garlic and finish the dish by mixing it with a fork.  I still say that the thin skinned potatoes that you get here have a very high water content and if you bake them rather than boil them the dish turns out better.


I’m American, and I prefer the crank style ricer over the press type.

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9 hours ago, CLW said:

But never ever use a mixer. I've never heard of whipped potatoes. From one fail experience I've had it does become a slimy glue.

Google whipped potatoes, there are many recipes for making them there.  I never have tried nutmeg but sometimes throw in a handful of grated cheese.

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for mash in the UK I'd use a potato masher with butter, milk, salt and pepper and maybe a handful chives...my wife at the time never attempted to make mash, her folks were irish and would always have whole boiled tatties or whole roast potatoes with the sunday roast...

 

funny that as sausages and mash are popular in the UK and the mash would always taste the way that I made them...and then there was the 'monster mash' with carrots, parsnips, turnips and etc...nice with roast chicken or pork...get back from the pub on sunday and check the roast then boil the veg for the mash, wash and trim the sprouts...and then tutsi with the masher singing 'this is the way we mash the tots, mash the tots, mash the tots...' 'godammit tutsi will you shut T F up and get me another glass of wine...'...

 

 

 

 

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3 hours ago, wayned said:

Went to the walking market this morning and bought 2 kilos of beef brisket with the intention of curing it for 2 weeks and making corned beef.  When I got home at 0630 I kept thinking of the brisket and decided to cut it in half and cook it today.  Out came the crock pot, a can of chopped tomatoes, followed by a 3/4 can of red wine and a can of chicken broth, onions, garlic, bay leaves, thyme, rosemary, salt, pepper, whorchester sauce and a large diakon radish cut in large chunks..  Put it all in the crock pot along with the beef and cooked it on high for 5 hours.  It came out wonderful and I just pigged out on a very large plateful with seconds and I have enough leftovers for 1 or 2 more meals.  I almost forgot what good beef tasted like.

 

sounds great!...I bought a kilo of frozen brisket from makro a month ago and I guess that I was careless with the preparation, it was my first brisket and I used any old recipe from the internet and it was a disappointment, barely edible...I'll try the next time with your'n, ain't got no crock pot but just simmer on low for 5 hours in the soup pot with the other ingredients minus the wine and thyme that I ain't got...

 

I useta do a good pot au feu when I lived in Vietnam but the beef quality was much better there...and had a colleague who was a frenchman and we useta discuss recipes and even went together to the supermarket once...'I don't understand, no garlic in the pot au feu???' 'jamais!...' or maybe he was talkin' about the ratatouille...'hmmm, dese are some very nice peppers...'

 

 

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8 hours ago, tutsiwarrior said:

minus the wine and thyme

7-11 has red wine that I've use d to cook with, not drink, and I get thyme at Tesco. The wine not only flavors the sauce but helps tenderize the brisket.

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