Home |
Search |
Today's Posts |
![]() |
|
General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
|
Posted to rec.food.cooking
|
|||
|
|||
![]()
Last night I decided to make beef ribs for dinner. To make it completely
easy, I decided on canned green beans and canned potatoes for accompaniment. I like to pan fry canned potatoes in oil till golden brown. It's a taste from my childhood. It would be easy, I thought. I found I didn't have any canned potatoes. I did have some small russets growing in the cupboard. There were just small sprouts growing out of them, so I peeled and boiled them till done, dried them and coated with olive oil. I refrigerated them till forty minutes before dinner. Then I fried them till brown on as many sides as I could. They looked fantastic. The ribs were great, the green beans a known taste and the potatoes sucked. I served them plain because they looked so good, and they were as dry as toast. The four small spuds would have sucked up a quart of gravy and begged for more. I'm thinking of selling them as desiccants. If I do it again, it will be with reds or Yukon golds. I should have known better. leo -- <http://web0.greatbasin.net/~leo/> |
Posted to rec.food.cooking
|
|||
|
|||
![]()
"Leonard Blaisdell" > wrote in message
... > Last night I decided to make beef ribs for dinner. To make it completely > easy, I decided on canned green beans and canned potatoes for > accompaniment. I like to pan fry canned potatoes in oil till golden > brown. It's a taste from my childhood. It would be easy, I thought. > I found I didn't have any canned potatoes. I did have some small russets > growing in the cupboard. There were just small sprouts growing out of > them, so I peeled and boiled them till done, dried them and coated with > olive oil. I refrigerated them till forty minutes before dinner. Then I > fried them till brown on as many sides as I could. They looked fantastic. > The ribs were great, the green beans a known taste and the potatoes > sucked. > I served them plain because they looked so good, and they were as dry as > toast. The four small spuds would have sucked up a quart of gravy and > begged for more. I'm thinking of selling them as desiccants. > If I do it again, it will be with reds or Yukon golds. I should have > known better. > > leo Potato dessicants - I like it! |
Posted to rec.food.cooking
|
|||
|
|||
![]()
In article >,
"JoeSpareBedroom" > wrote: > "Leonard Blaisdell" > wrote in message > > begged for more. I'm thinking of selling them as desiccants. > > leo > > > Potato dessicants - I like it! Just sprinkle some dehydrated potato flakes in those shoes, Joe. "-) -- -Barb, Mother Superior, HOSSSPoJ http://web.mac.com/barbschaller - Winter pic and a snow pic http://jamlady.eboard.com http://www.caringbridge.org/visit/amytaylor |
Posted to rec.food.cooking
|
|||
|
|||
![]()
In article >,
Leonard Blaisdell > wrote: > I found I didn't have any canned potatoes. I did have some small russets > growing in the cupboard. There were just small sprouts growing out of > > I served them plain because they looked so good, and they were as dry as > toast. The four small spuds would have sucked up a quart of gravy and > leo Leo, Leo, Leo. . . . One uses russets *because* they are dry and absorb liquid. For my house, because we are only two, I always waffle about which spuds to keep on hand and my choice of potato accompaniment is affected by which type of spuds are in house. More I think about it, though, I'm thinking I'll keep a small bag of reds around and buy a couple whites as needed. Yeah, that's the ticket. Now, about that 5# BOGO bag of russets in the drawer. . . . -- -Barb, Mother Superior, HOSSSPoJ http://web.mac.com/barbschaller - Winter pic and a snow pic http://jamlady.eboard.com http://www.caringbridge.org/visit/amytaylor |
Posted to rec.food.cooking
|
|||
|
|||
![]()
> Last night I decided to make beef ribs for dinner. To make it completely
> easy, I decided on canned green beans and canned potatoes for > accompaniment. I like to pan fry canned potatoes in oil till golden > brown. It's a taste from my childhood. It would be easy, I thought. > I found I didn't have any canned potatoes. I did have some small russets > growing in the cupboard. There were just small sprouts growing out of > them, so I peeled and boiled them till done, dried them and coated with > olive oil. I refrigerated them till forty minutes before dinner. Then I > fried them till brown on as many sides as I could. They looked fantastic. > The ribs were great, the green beans a known taste and the potatoes > sucked. > I served them plain because they looked so good, and they were as dry as > toast. The four small spuds would have sucked up a quart of gravy and > begged for more. I'm thinking of selling them as desiccants. > If I do it again, it will be with reds or Yukon golds. I should have > known better. Canned potatos with curry powder fried golden, real mayo for dipping on the side... child hood dish, and yummy. I now use my own curry powder but the simple packaged stuff does just fine. |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On Wed, 31 Jan 2007 19:26:43 -0800, Leonard Blaisdell
> wrote: >Last night I decided to make beef ribs for dinner. To make it completely >easy, I decided on canned green beans and canned potatoes for >accompaniment. I like to pan fry canned potatoes in oil till golden >brown. It's a taste from my childhood. It would be easy, I thought. >I found I didn't have any canned potatoes. I did have some small russets >growing in the cupboard. There were just small sprouts growing out of >them, so I peeled and boiled them till done, dried them and coated with >olive oil. I refrigerated them till forty minutes before dinner. Then I >fried them till brown on as many sides as I could. They looked fantastic. >The ribs were great, the green beans a known taste and the potatoes >sucked. >I served them plain because they looked so good, and they were as dry as >toast. The four small spuds would have sucked up a quart of gravy and >begged for more. I'm thinking of selling them as desiccants. >If I do it again, it will be with reds or Yukon golds. I should have >known better. > >leo Well, you live and learn. Just don't forget. I used to like those canned potatoes, but I found that I can almost achieve the same thing (taste) using real ones. And the green beans? Trust me, if you can get them fresh in your area htey will impart the same taste as the canned, provided you don't season them at all until they are done, and even then, only lightly. Congrats on the success of your beef ribs. |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
Power failure | General Cooking | |||
something to liten up this miserable day :-) | General Cooking | |||
I think I have a failure.... | Preserving | |||
Miserable Christmas | General Cooking | |||
PMD...as a failure | Winemaking |