On Wed, 24 Dec 2014 13:17:42 -0800, "Julie Bove"
> wrote:

>
> "Brooklyn1" > wrote in message
> news
> > "Julie Bove" wrote:
> >
> >>
> >>"sf" > wrote in message
> . ..
> >>> On Tue, 23 Dec 2014 18:56:32 -0800, "Julie Bove"
> >>> > wrote:
> >>>
> >>>>
> >>>> "sf" > wrote in message
> >>>> ...
> >>>> > On Tue, 23 Dec 2014 17:40:07 -0800, "Julie Bove"
> >>>> > > wrote:
> >>>> >
> >>>> >>
> >>>> >> "sf" > wrote in message
> >>>> >> ...
> >>>> >> > On Tue, 23 Dec 2014 10:35:29 -0500, jmcquown
> >>>> >> > >
> >>>> >> > wrote:
> >>>> >> >
> >>>> >> >> On 12/23/2014 5:05 AM, sf wrote:
> >>>> >> >> > On Mon, 22 Dec 2014 17:21:04 -0500, jmcquown
> >>>> >> >> > >
> >>>> >> >> > wrote:
> >>>> >> >> >
> >>>> >> >> >> On 12/22/2014 4:51 PM, sf wrote:
> >>>> >> >> >>> On Mon, 22 Dec 2014 15:41:08 -0500, jmcquown
> >>>> >> >> >>> >
> >>>> >> >> >>> wrote:
> >>>> >> >> >>>
> >>>> >> >> >>>> I don't know why I've never made gnocchi. I like it and I
> >>>> >> >> >>>> know
> >>>> >> >> >>>> it's
> >>>> >> >> >>>> not
> >>>> >> >> >>>> difficult, I just never think about it. Looks like a good
> >>>> >> >> >>>> way
> >>>> >> >> >>>> to
> >>>> >> >> >>>> use up
> >>>> >> >> >>>> leftover baked or boiled spuds.
> >>>> >> >> >>>>
> >>>> >> >> >>>> https://www.youtube.com/watch?v=unAOVy92a_8
> >>>> >> >> >>>>
> >>>> >> >> >>> I like his recipe because it includes ricotta. I've never
> >>>> >> >> >>> eaten
> >>>> >> >> >>> potato gnocchi that I liked, but ricotta is like eating a
> >>>> >> >> >>> cloud -
> >>>> >> >> >>> it's
> >>>> >> >> >>> so light.
> >>>> >> >> >>>
> >>>> >> >> >>
> >>>> >> >> >> I think the ricotta makes all the difference. I plan on
> >>>> >> >> >> making
> >>>> >> >> >> some
> >>>> >> >> >> potato gnocchi next year. I'll wait until Spring to find
> >>>> >> >> >> fresh
> >>>> >> >> >> peas
> >>>> >> >> >> at
> >>>> >> >> >> the farm stand.
> >>>> >> >> >>
> >>>> >> >> >> I wouldn't bother with the potato ricer gadget, just a fork
> >>>> >> >> >> for
> >>>> >> >> >> lightly
> >>>> >> >> >> smashing the cooked potatoes. It's going to wind up as a
> >>>> >> >> >> dough,
> >>>> >> >> >> after
> >>>> >> >> >> all. One less thing to wash.
> >>>> >> >> >>
> >>>> >> >> > I don't know well how a fork will work. Personally, I'd use a
> >>>> >> >> > ricer
> >>>> >> >> > - but I already have one... in fact, I had two up until
> >>>> >> >> > Thanksgiving.
> >>>> >> >> > No idea how that happened. We did T-Day at DD's house this
> >>>> >> >> > year.
> >>>> >> >> > Her
> >>>> >> >> > husband always makes the mashed potatoes and he wanted to try
> >>>> >> >> > ricing
> >>>> >> >> > them this year, so I had a good excuse to gift someone with the
> >>>> >> >> > extra
> >>>> >> >> > ricer.
> >>>> >> >> >
> >>>> >> >> I have an old potato masher, looks something like this:
> >>>> >> >>
> >>>> >> >> http://tinyurl.com/ldvuzyk
> >>>> >> >>
> >>>> >> >> It's not a ricer in that it doesn't extrude the potatos in
> >>>> >> >> strings.
> >>>> >> >> I'd
> >>>> >> >> probably use that but I don't see why a fork wouldn't work. The
> >>>> >> >> potatoes are already cooked. I'll most likely be working with
> >>>> >> >> still
> >>>> >> >> warm (not chilled overnight) baked potatoes.
> >>>> >> >>
> >>>> >> >
> >>>> >> > Okay, that will work. What you have is a ricer, not a masher. A
> >>>> >> > masher looks like this and it makes very light mashed potatoes.
> >>>> >> > http://www.eatoutzone.com/images/potato_masher.jpg
> >>>> >>
> >>>> >> Nonsense! What she has certainly is a masher and a heck of a lot
> >>>> >> more
> >>>> >> effective than the one in your pic. My mom had that kind and I
> >>>> >> consider
> >>>> >> it
> >>>> >> useless.
> >>>> >>
> >>>> >> With a ricer, you have to put the potatoes in it and press them
> >>>> >> through.
> >>>> >> I
> >>>> >> have never tried that method and probably wouldn't. Some say they
> >>>> >> don't
> >>>> >> like that method because it allows the potatoes to cool off too
> >>>> >> much.
> >>>> >
> >>>> > You obviously have zero idea of what a ricer does or is. That type
> >>>> > is
> >>>> > precursor to the bucket type.
> >>>>
> >>>> I do know what it is. You're the one who doesn't seem to know.
> >>>>
> >>>> http://www.finecooking.com/articles/...er-masher.aspx
> >>>>
> >>>> See? The ricer is an extrusion tool. You press them through. Or in
> >>>> the
> >>>> case of a Mouli, you turn a handle and it forces them through.
> >>>
> >>> If you bothered to look, their masher IS the zig zag style. I'm not
> >>> trying to say that object in the picture above is not a ricer, I'm
> >>> trying to educated you about what the object you mistakenly call a
> >>> masher really is. Try using it sometime and you'll see the very same
> >>> thing that happens with the garlic press version only instead of
> >>> falling down from an object the riced potatoes go up through the
> >>> holes. Same idea, different directions.
> >>
> >>There are different styles of mashers. The zig zag is but one. A masher
> >>presses down on the potatoes. A ricer forcers the potatoes through it and
> >>makes rice like pieces. That's why it's called a ricer! You are being
> >>totally ignorant. Totally! Please put up one cite where they call that a
> >>ricer! You can't!
> >
> > The tool with the holes (regardless what it's called) is still a
> > ricer. I have one but I don't use it for potatoes, it's the tool I
> > use to make refried beans while heating in the pan of fried pork chop
> > fond. A rose by any other name is still a rose... using *any* tool
> > (regardless of configuration) to force potatoes through a plate with
> > holes produces riced potatoes... regardless of direct hand pressure or
> > assisted fulcrum and pivot pressure.
>
> You and sf need to go skipping off into wrong-land right about now...

WOW - Sheldon and I finally agree on something. High 5 Shelly!


--
A kitchen without a cook is just a room.