Andy wrote:
> Sheldon writes:
>
> > Best and simplest/fastest method is to put spuds through a meat
> > grinder.
>
> Hand-cranked or even mixer attached meat grinders would be WAY too slow!

Whaddaya, some limp wristed fruitcake?

Even hand cranked grinders are faster than hand grating or food
processors.

My little home-style electric grinder can grind spuds faster than I can
feed them... can grind 5 pounds in about 3 minutes... takes far longer
to peel and quarter them. The texture produced is perfect, I use a
1/4" hole plate but someone else may prefer coarser or finer.

Food processors can't produce a proper texture, they either produce
shreds or mush... with grinders food passes through but one time making
for a homogeneous product, texture is infinitely controllable by plate
configuration.

There are plenty of recipes that say to grind spuds for latkes rather
than grate... hand grating takes so long the spuds turn black... only
thing I do differently from the following recipe is to remove the
excess liquid from the ground potato before grinding in the onion,
otherwise too much onion flavor is lost... but that's a personal
preference, no rule says there even has to be onion... no-taste is
probably what limp wristed Andy likes/has.

http://www.wgnradio.com/Dean/Manny's.htm

Sheldon