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/>

"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!

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

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

> 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.

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.