"dsi1" > wrote in message
...
> On 7/4/2014 12:50 PM, Julie Bove wrote:
>>
>>
>> I use different onions for different things. I used to always use
>> yellow for everything because they were cheaper. And I still do use
>> them a lot for cooking. But I find that white are best in Mexican foods
>> and sometimes for eating raw. I also use green for raw or some cooked
>> dishes like Chinese. I sometimes use red for cooking but mainly raw and
>> often when I just want that color.
>>
>> I like the sweet for things like layering with potatoes for roasting or
>> in faux pierogies or when I used to make them with Spaeztel. Oh how I
>> wish I could eat that again! I would make caramelized onions in butter
>> then toss them with cooked Spaetzel and Swish cheese and bake it. Heck,
>> that was even good without the Spaetzel! Want, want, want!
>
> Sounds like you got it all together. I'm lousy with potatoes myself. My
> theory is that potatoes vex the Asian cook.

That could be. I think I saw on some cooking show that the Japanese
actually use a lot more potatoes than we realize.

I grew up eating a lot of potatoes. But we mainly only had them either from
a can, home fries, mashed, baked (not often) or in a stew or with pot roast.
I got more inventive with them when I did the cooking. I resisted au gratin
because we had them all the time at school and we called them "all rotten".
I realize now that they were probably dried and used a faux cheese sauce.
They were just sort of salty and mushy and not at all good.

I think I pretty much like every way of fixing potatoes except that I am
really picky with my hash browns. I hate it when I get them in a restaurant
and they are just barely warm and still white all the way through.
Sometimes they come with only a tinge of golden on the outside and they are
mushy I only like super crisp hash browns. IMO there's a reason that word
"brown" is in there. I guess I am picky about my fries too. In general I
don't like steak fries because they tend to be mushy but Family Pancake
House makes them and they are perfect. Also not a fan of the frozen,
crinkle cut fries. Although they can be made crispy, they usually aren't.
At least not in a restaurant.