In article >,
"Mr. Joseph Littleshoes Esq." > wrote:

> Omelet wrote:
> > In article >,
> > "Mr. Joseph Littleshoes Esq." > wrote:
> >
> >
> >>Omelet wrote:
> >>
> >>>In article >,
> >>> Dave > wrote:
> >>>
> >>>
> >>>
> >>>>You can forget the hash brown for me, totally tasteless.
> >>>>
> >>>>Dave
> >>>
> >>>
> >>>You're kidding right?
> >>
> >>I tried on several occasions to make hash browns and ended up with a gray
> >>gloopy mess. Fortunately somebody took pity on me, probly after i
> >>whined about it enough, to tell me about squeezing as much moisture from
> >>the raw shredded potatoes as i possibly could.
> >>
> >>Up till then i had to be content with 'cottage potatoes' herbed and oven
> >>baked.
> >>
> >>But now i can make golden crisp on the outside and snow white & fluffy
> >>on the inside hash brown potatoes.
> >
> >
> > It's one good reason to own a deep fryer imho. <g>
>
> Do you have a potato "nest" so you can make potato cases in your deep
> fryer? i don't recall the tools proper name, but it also makes a nice
> deep fried tortilla shell.

I don't at the moment, but it'd be easy enough to get.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Mr. Joseph Littleshoes Esq. wrote:
> Ophelia wrote:
>> "kat" > wrote in message
>> ...
>>
>>> Ophelia said:
>>>
>>>> "kat" > wrote in message
>>>> ...
>>>>
>>>>> Proper home made hash browns are good. Those triangles in the
>>>>> picture are commercially made frozen things and not so good. I
>>>>> find them boring.
>>>>
>>>> Share your recipe please, kat?
>>>
>>> You just shred the potato make sure it's not wet, season and fry. Comes
>>> out in sort of clumps rather than portions, if you see what I
>>> mean. Been a long time since I did it though.
>>
>>
>> Ok, thanks. You don't add anything else?
>>
>
> You really have to squeeze the freshly shredded raw potatoes very,
> very well!!! Otherwise you end up with gray sludge.
>
> I have had some success with just squeezing them in my hand and
> letting water drip away, but even better was lining a potato ricer
> with cheese cloth and pressing down really hard.
>
> A duck press would work well, but my old book press just makes a mess
> as there's no way to control and direct the flow of the water as it is
> squeezed out of the potatoes.
>
> More work than i care to go to on any routine basis, which is why i
> keep extra baked potatoes on hand, slightly underdone, so they can be
> peeled, sliced and fried up quickly in hot oil.
>
> Not exactly hash browns but just as good IMO.

Many thanks, Joseph! All comments saved!!

Goomba wrote:
>
> I actually learned to cook from a war bride in DC (a member of the
> Cosmos club, a group of war brides there in DC) as we moved back and
> forth between DC and Texas. She taught me how to put on a holiday
> dinners for 25 without batting an eye or breaking a sweat. What fun
> meals those were!

The thought of cooking for 25 has always made me hit the panic button.
Thank goodness for DH, who thrived *only* when he was cooking for a
crowd. I work hard but I'm not gifted.
>
> One thing that was once discussed was how she could suck a lamb chop
> bone clean and dry.. she said because of the deprivations of war
> nothing ever went to waste! I think she did develop some food issues
> because of it though. She became obese and it caused her a lot of
> grief in her joints later on. That was sad. She was a wonderful
> influence in my life and I've never known a more generous, jolly
> woman.

Yes, that happened once food was plentiful in the UK. I was so used
to everybody being thin that it was a shock to return and see how
obese many people had become after rationing ended (not completely
until about 1953 or so). There are many women in the UK who are
no-nonsense, highly capable and jolly women. (It's a national
trademark, eh Ophelia?!). I have a sense of humour but the rest of
the gene missed its mark!

On Wed, 19 Aug 2009 09:20:11 -0700 (PDT), John Kane
> wrote:

>It's not that big a breakfast, I can get the equivalent in many of the
>better greasy spoons in Ontario and Québec but ususally with a little
>less diversity.

You fewer items on the plate? That was my point.

--
I love cooking with wine.
Sometimes I even put it in the food.

On 2009-08-19, Mr. Joseph Littleshoes Esq. > wrote:

> Those are not "hash browns" those are "cottage fries" or even "home
> fried potatoes" get some onions and green pepper in there and you have
> "potatoes O'brian"
>
> But see my more recent post for why i do what you suggest, only i don't
> call them hash browns.

I called them "the best hashbrowned potatoes".

There are as many ways and techniques as there are names, but it's how
a good restaurant does it. Good restaurants that have 3 services at
day. Most places, these days, don't even bother with. They just buy
frozen or dehydrated and ta' Hell with quality. In fact, it used to
be dehydrated was considered the crappy kid on the block, but with all
the frozen variaties that come out of the kitchen dried out and chewy
on the surface and soggy, gummy, and almost cold on the inside,
dehydrated has become an improvement.

The method I describe is the one I use because I like GOOD hashbrowns,
not gummy starchy raw hashbrowns or shredded, par-boiled, and drained
(who has that kinda time!?) hashbrowns, but thoroughly cooked, crispy
hashbrowns. Naturally, You are free to do as you like.

nb

On Wed, 19 Aug 2009 13:25:05 -0700, sf > wrote:

>On Wed, 19 Aug 2009 09:20:11 -0700 (PDT), John Kane
> wrote:
>
>>It's not that big a breakfast, I can get the equivalent in many of the
>>better greasy spoons in Ontario and Québec but ususally with a little
>>less diversity.
>
>You fewer items on the plate? That was my point.


Oops sorry. Missed an entire word! Make that -

You *put* fewer items on the plate?

--
I love cooking with wine.
Sometimes I even put it in the food.

notbob wrote:
> On 2009-08-19, Mr. Joseph Littleshoes Esq. > wrote:
>
>
> The method I describe is the one I use because I like GOOD hashbrowns,
> not gummy starchy raw hashbrowns or shredded, par-boiled, and drained
> (who has that kinda time!?) hashbrowns, but thoroughly cooked, crispy
> hashbrowns. Naturally, You are free to do as you like.
>
> nb

Yep, that's why i spend maybe 5 minutes pressing my processor shredded
raw potatoes to fry up as patties in very hot oil. Add some finely
diced onions to the shredded potato that has been seasoned with salt &
pepper & serve with a dollop of sour cream.

Its really more work than i want to go to for breakfast for me & the
elderly relative so i do as you describe. I have just never heard nor
seen those type of diced & refried potatoes referred to as 'hash browns'
which, to me, are raw potatoes peeled, shredded & pan or griddle fried
till crispy golden brown on the outside and snow white and fluffy on the
inside, for which ketchup is the perfect condiment. Though equally good
with an egg or two over easy.

--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Mr. Joseph Littleshoes Esq. wrote:
>
>
> notbob wrote:
>> On 2009-08-19, Mr. Joseph Littleshoes Esq. > wrote:
>>
>>
>> The method I describe is the one I use because I like GOOD hashbrowns,
>> not gummy starchy raw hashbrowns or shredded, par-boiled, and drained
>> (who has that kinda time!?) hashbrowns, but thoroughly cooked, crispy
>> hashbrowns. Naturally, You are free to do as you like.
>>
>> nb
>
> Yep, that's why i spend maybe 5 minutes pressing my processor shredded
> raw potatoes to fry up as patties in very hot oil. Add some finely
> diced onions to the shredded potato that has been seasoned with salt &
> pepper & serve with a dollop of sour cream.
>
> Its really more work than i want to go to for breakfast for me & the
> elderly relative so i do as you describe. I have just never heard nor
> seen those type of diced & refried potatoes referred to as 'hash browns'
> which, to me, are raw potatoes peeled, shredded & pan or griddle fried
> till crispy golden brown on the outside and snow white and fluffy on the
> inside, for which ketchup is the perfect condiment. Though equally good
> with an egg or two over easy.
>

I completely agree with your description of properly cooked hash browns
with benefits (I even add other stuff).

A TB or two of sour cream on top, is a good thing, as well as a few
pieces of chopped green onion. I do skip the ketchup unless I have
sausage, bacon, or ham on the side.

A fellow breakfast lover,

Bob

Omelet wrote:
>
> In article >, Arri London >
> wrote:
>
> > Omelet wrote:
<snip>

> > > And I'm betting it's served as more of a brunch... Late in the morning?
> > > --
> > > Peace! Om
> >
> >
> > Not at all. The Great British Fryup is served from early morning
> > onwards. Every neighbourhood caff will have its version. The working
> > lads used to fuel up at the one a couple doors down from me as soon as
> > it opened at 6:30 AM. Brunch has slightly different connotations and in
> > London, at least, the Fryup wouldn't be brunch.
>
> So what is normally served for lunch?
> --
> Peace! Om

Depends on where one chooses to eat.

A decent pub lunch in London can range from traditional eats such as
pork pies, shepherd's or cottage pies and the 'ploughman's lunch'
(cheeses, bread and 'pickle', as in Branston-type pickle), to Thai or
Chinese food. Sunday lunch can be a roast with vegs and potatoes or
something more upmarket.

Fish and chips (or sausage and chips, bangers and mash etc) is always
popular as are kebabs of varying sorts and sandwiches (from a local
sandwich shop or a chain such as Pret a Manger). Any sort of food
imaginable is eaten for lunch in London. My neighbourhood was
essentially Bengali and Somali, so infinite numbers of curries available
for lunch or dinner.

Out in the provinces there are regional variations and specialties but
meat pies abound, local fish dishes, sausages and the usual Chinese and
Indian restaurants to be found everywhere.

Posher places serve the same sort of 4-star food any place of that
caliber would be expected to serve.

Places that do a meal specifically labelled as 'brunch' can serve
anything at all; they tend to be more upmarket.

Omelet wrote:
>
> In article >,
> Travis > wrote:
>
> > On Tue, 18 Aug 2009 13:43:34 -0500, Omelet >
> > wrote:
> >
> > >So what is normally served for lunch?
> >
> > Pot Noodle.
>
> Okay, are you going to make me google that or are you going to expound?

Like the Maruchan instant 'lunch' noodles in a cup
(http://en.wikipedia.org/wiki/Maruchan). Add boiling water, wait and
eat.

Ms P wrote:
>
> "Prince Philip" wrote in message ...
> >
> > http://www.chicagoist.com/attachment...6_11_gravy.jpg
> >
> > That looks, and sounds, ****ing disgusting. And to think that Giusi
> > tries (unsucessfully) to take the **** out of British food!
> >
>
> Looks better than that plate full of crap you call breakfast. Beans for
> breakfast just sounds disgusting.
>
> Ms P

And yet millions of Americans eat beans in one form or another for
breakfast LOL!

Ophelia wrote:
>
> "Giusi" > wrote in message
> ...
>
> > You can do it with shredded from raw and sometimes add shredded onion,
> > too. Or also with leftover cooked potatoes, which do like onion. Both can
> > be cooked in oil or meat fat, both are great with lots of black pepper.
>
> Thanks! Is this another form of rosti?


Absolutely! Shredded potatoes, formed in a cake, fried until the outside
is crisp and brown. Roesti tend to be 'garnished' more than US hash
browns but also are served quite plain.

Giusi said:
> "kat" ha scritto nel messaggio
>
>> They could be mashed and become bubble and squeak.;-)
>> kat
>
> I thought that had cabbage?

I always thought so too, but recently I saw a recipe somewhere that was just
potato and onion.

>Anyway, nice to see you, kat.

Thanks.:-) I've been busy, daughter got married, and building stuff going on
here.


--
kat
>^..^<

Arri London wrote:
>
> Omelet wrote:
>> In article >,
>> Travis > wrote:
>>
>>> On Tue, 18 Aug 2009 13:43:34 -0500, Omelet >
>>> wrote:
>>>
>>>> So what is normally served for lunch?
>>> Pot Noodle.
>> Okay, are you going to make me google that or are you going to expound?
>
> Like the Maruchan instant 'lunch' noodles in a cup
> (http://en.wikipedia.org/wiki/Maruchan). Add boiling water, wait and
> eat.

I recommend this:

http://www.amazon.com/Nong-Shim-Nood.../dp/B000LQNK5A

It might make you flip your wig - it's kinda spicy. As with most tasty
foods, there's always something in it that can kill ya. In this case,
it's a whole lot of salt. No matter - I'd do one right not except my
case of the stuff is long gone. :-(

dsi1 wrote:
>
> Arri London wrote:
> >
> > Omelet wrote:
> >> In article >,
> >> Travis > wrote:
> >>
> >>> On Tue, 18 Aug 2009 13:43:34 -0500, Omelet >
> >>> wrote:
> >>>
> >>>> So what is normally served for lunch?
> >>> Pot Noodle.
> >> Okay, are you going to make me google that or are you going to expound?
> >
> > Like the Maruchan instant 'lunch' noodles in a cup
> > (http://en.wikipedia.org/wiki/Maruchan). Add boiling water, wait and
> > eat.
>
> I recommend this:
>
> http://www.amazon.com/Nong-Shim-Nood.../dp/B000LQNK5A
>
> It might make you flip your wig - it's kinda spicy. As with most tasty
> foods, there's always something in it that can kill ya. In this case,
> it's a whole lot of salt. No matter - I'd do one right not except my
> case of the stuff is long gone. :-(

Used to buy those those Nong Shim Noodle cups. The ones I bought in
London came from Korea and tasted very good. The Nong Shim noodle soups
I buy locally (in the US) are nearly tasteless and hardly hot at all
(for my taste).

Arri London wrote:

> Used to buy those those Nong Shim Noodle cups. The ones I bought in
> London came from Korea and tasted very good. The Nong Shim noodle soups
> I buy locally (in the US) are nearly tasteless and hardly hot at all
> (for my taste).

That's interesting. The one's I been getting comes from a Korean market.
I did not know they messed with the soup on the mainland. Then again,
all they'd have to do is change out that little soup packet - easiest
thing in the world... Too bad - Nong Shim chickened out? :-)

Arri London wrote:
>
> dsi1 wrote:

>> It might make you flip your wig - it's kinda spicy. As with most tasty
>> foods, there's always something in it that can kill ya. In this case,
>> it's a whole lot of salt. No matter - I'd do one right not except my
>> case of the stuff is long gone. :-(
>
> Used to buy those those Nong Shim Noodle cups. The ones I bought in
> London came from Korea and tasted very good. The Nong Shim noodle soups
> I buy locally (in the US) are nearly tasteless and hardly hot at all
> (for my taste).


Try adding some crushed garlic and a squirt of lemon juice. When we
first tried the noodle cups were were disappointed too. My wife
suggested the additions and now we find them to be delicious!

"Arri London" > wrote in message
...
>
>
> Ms P wrote:
>>
>> "Prince Philip" wrote in message ...
>> >
>> > http://www.chicagoist.com/attachment...6_11_gravy.jpg
>> >
>> > That looks, and sounds, ****ing disgusting. And to think that Giusi
>> > tries (unsucessfully) to take the **** out of British food!
>> >
>>
>> Looks better than that plate full of crap you call breakfast. Beans for
>> breakfast just sounds disgusting.
>>
>> Ms P
>
> And yet millions of Americans eat beans in one form or another for
> breakfast LOL!

Where would that be? I've never been served a bean in any form for
breakfast in any restaurant. Meat, bread, eggs, potatoes or grits, no
beans.

I can just imagine how lovely the combination of beans and eggs could be a
few hours later.

Ms P

Bob Muncie wrote:
> Mr. Joseph Littleshoes Esq. wrote:
>
>>
>>
>> notbob wrote:
>>
>>> On 2009-08-19, Mr. Joseph Littleshoes Esq. > wrote:
>>>
>>>
>>> The method I describe is the one I use because I like GOOD hashbrowns,
>>> not gummy starchy raw hashbrowns or shredded, par-boiled, and drained
>>> (who has that kinda time!?) hashbrowns, but thoroughly cooked, crispy
>>> hashbrowns. Naturally, You are free to do as you like.
>>>
>>> nb
>>
>>
>> Yep, that's why i spend maybe 5 minutes pressing my processor shredded
>> raw potatoes to fry up as patties in very hot oil. Add some finely
>> diced onions to the shredded potato that has been seasoned with salt &
>> pepper & serve with a dollop of sour cream.
>>
>> Its really more work than i want to go to for breakfast for me & the
>> elderly relative so i do as you describe. I have just never heard nor
>> seen those type of diced & refried potatoes referred to as 'hash
>> browns' which, to me, are raw potatoes peeled, shredded & pan or
>> griddle fried till crispy golden brown on the outside and snow white
>> and fluffy on the inside, for which ketchup is the perfect condiment.
>> Though equally good with an egg or two over easy.
>>
>
> I completely agree with your description of properly cooked hash browns
> with benefits (I even add other stuff).
>
> A TB or two of sour cream on top, is a good thing, as well as a few
> pieces of chopped green onion. I do skip the ketchup unless I have
> sausage, bacon, or ham on the side.
>
> A fellow breakfast lover,
>
> Bob

I have gone so far as to toss some flour and eggs in there with the
shredded raw potato and onions and call it Latkes but i was never that
fond of them. Same with blini's, ill eat them if somebody else makes them

Though i do a good boiled egg and toast with coffee. Quick, easy,
uncomplicated and very tasty, sometimes when im feeling particularly
spry i scramble the eggs.

Actually my favorite way of serving eggs and potatoes comes from a
Japanese cooking show about the worlds largest omelet. It was an hour
show, in Japanese with English sub-titles, about the crafting or
construction of both the pan and stove to cook the about, iirc, 20 x 10
foot oval omelet.

Aside from just the surreal aspect of it, how intensely they all went
about it and produced a rather runny but never the less, worlds largest
omelet, they sautŽed potatoes in oil, several people standing on ladders
outside the pan with long rake like turners, and then poured the beaten
eggs, i forget how many tons of them, in to cook. It was all supervised
by a locally famous Japanese chef and while they used heavy equipment to
beat and pour the eggs it was all done under sanitary conditions.

There was some slight problem with the heat but they overcame that in
the judges opinions. Not only did it have to be the worlds largest and
not only had it to be edible it had to be eaten. And there was enough
publicity surrounding it that the pouring and cooking of the omelet
attracted a large crowd who were each served a portion of the omelet.

For some reason this really impressed me and not long after watching the
documentary, i tried making a potato omelet.

I cut up the left over baked potatoes, with some onions & garlic and
sautŽed them in butter till the onions were soft and the potatoes nicely
browned and then i poured in the eggs and a did that old omelet magic
and rolled my self out a nice firm omelet.

And for some reason, the potatoes cooked in or with the eggs, taste
better then when served as a side with them. The eggs benefit from the
potatoes and the potatoes benefit from the eggs, the sum of the whole is
greater than its parts.

--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Joseph wrote:

> And for some reason, the potatoes cooked in or with the eggs, taste better
> then when served as a side with them. The eggs benefit from the potatoes
> and the potatoes benefit from the eggs, the sum of the whole is greater
> than its parts.

I haven't been following this thread, but are you familiar with the tapa
called a tortilla española? It's probably the most popular tapa in
existence, and is simply a potato omelet cooked in olive oil.

Bob

Bob Terwilliger wrote:
> Joseph wrote:
>
>> And for some reason, the potatoes cooked in or with the eggs, taste
>> better then when served as a side with them. The eggs benefit from
>> the potatoes and the potatoes benefit from the eggs, the sum of the
>> whole is greater than its parts.
>
>
> I haven't been following this thread, but are you familiar with the tapa
> called a tortilla española? It's probably the most popular tapa in
> existence, and is simply a potato omelet cooked in olive oil.
>
> Bob

Nope, cant say i am, i usually use butter. But im very impressed with
the potato & egg combination.

The person i learned the use of an vinegret for tuna salad rather than a
mayo, claimed it was a Spanish Tapas thing. But that's about as close
as i have got, beyond looking up the translation for the word "Tapas".

The tapas tuna was olive oil packed albacore and it was only lightly
drained then had some vinegar and green onions, black pepper and crushed
garlic added to it. It was then served with slices of bread.

I like to make it up with the water packed tuna and add my own
vinaigrette and onions and garlic etc. and serve on a bun with mayo,
lettuce & sliced tomato. Roughly chopped green olives are lovely if i
remember to buy them, capers, anchovies i understand are not uncommon in
the mix.

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Mr. Joseph Littleshoes Esq. wrote:
>
>
> Bob Muncie wrote:
>> Mr. Joseph Littleshoes Esq. wrote:
>>
>>>
>>>
>>> notbob wrote:
>>>
>>>> On 2009-08-19, Mr. Joseph Littleshoes Esq. > wrote:
>>>>
>>>>
>>>> The method I describe is the one I use because I like GOOD hashbrowns,
>>>> not gummy starchy raw hashbrowns or shredded, par-boiled, and drained
>>>> (who has that kinda time!?) hashbrowns, but thoroughly cooked, crispy
>>>> hashbrowns. Naturally, You are free to do as you like.
>>>>
>>>> nb
>>>
>>>
>>> Yep, that's why i spend maybe 5 minutes pressing my processor
>>> shredded raw potatoes to fry up as patties in very hot oil. Add some
>>> finely diced onions to the shredded potato that has been seasoned
>>> with salt & pepper & serve with a dollop of sour cream.
>>>
>>> Its really more work than i want to go to for breakfast for me & the
>>> elderly relative so i do as you describe. I have just never heard
>>> nor seen those type of diced & refried potatoes referred to as 'hash
>>> browns' which, to me, are raw potatoes peeled, shredded & pan or
>>> griddle fried till crispy golden brown on the outside and snow white
>>> and fluffy on the inside, for which ketchup is the perfect
>>> condiment. Though equally good with an egg or two over easy.
>>>
>>
>> I completely agree with your description of properly cooked hash
>> browns with benefits (I even add other stuff).
>>
>> A TB or two of sour cream on top, is a good thing, as well as a few
>> pieces of chopped green onion. I do skip the ketchup unless I have
>> sausage, bacon, or ham on the side.
>>
>> A fellow breakfast lover,
>>
>> Bob
>
> I have gone so far as to toss some flour and eggs in there with the
> shredded raw potato and onions and call it Latkes but i was never that
> fond of them. Same with blini's, ill eat them if somebody else makes
> them
>
> Though i do a good boiled egg and toast with coffee. Quick, easy,
> uncomplicated and very tasty, sometimes when im feeling particularly
> spry i scramble the eggs.
>
> Actually my favorite way of serving eggs and potatoes comes from a
> Japanese cooking show about the worlds largest omelet. It was an hour
> show, in Japanese with English sub-titles, about the crafting or
> construction of both the pan and stove to cook the about, iirc, 20 x 10
> foot oval omelet.
>
> Aside from just the surreal aspect of it, how intensely they all went
> about it and produced a rather runny but never the less, worlds largest
> omelet, they sautéed potatoes in oil, several people standing on ladders
> outside the pan with long rake like turners, and then poured the beaten
> eggs, i forget how many tons of them, in to cook. It was all supervised
> by a locally famous Japanese chef and while they used heavy equipment to
> beat and pour the eggs it was all done under sanitary conditions.
>
> There was some slight problem with the heat but they overcame that in
> the judges opinions. Not only did it have to be the worlds largest and
> not only had it to be edible it had to be eaten. And there was enough
> publicity surrounding it that the pouring and cooking of the omelet
> attracted a large crowd who were each served a portion of the omelet.
>
> For some reason this really impressed me and not long after watching the
> documentary, i tried making a potato omelet.
>
> I cut up the left over baked potatoes, with some onions & garlic and
> sautéed them in butter till the onions were soft and the potatoes nicely
> browned and then i poured in the eggs and a did that old omelet magic
> and rolled my self out a nice firm omelet.
>
> And for some reason, the potatoes cooked in or with the eggs, taste
> better then when served as a side with them. The eggs benefit from the
> potatoes and the potatoes benefit from the eggs, the sum of the whole is
> greater than its parts.
>

Thanks Mr. JLE - I'll keep in mind what you said here in the future
breakfasts I have.

Bob

Arri London wrote:
> Ophelia wrote:
>>
>> "Giusi" > wrote in message
>> ...
>>
>>> You can do it with shredded from raw and sometimes add shredded
>>> onion, too. Or also with leftover cooked potatoes, which do like
>>> onion. Both can be cooked in oil or meat fat, both are great with
>>> lots of black pepper.
>>
>> Thanks! Is this another form of rosti?
>
>
> Absolutely! Shredded potatoes, formed in a cake, fried until the
> outside is crisp and brown. Roesti tend to be 'garnished' more than
> US hash browns but also are served quite plain.

Thanks

Bob Terwilliger wrote:
> Joseph wrote:
>
>> And for some reason, the potatoes cooked in or with the eggs, taste
>> better then when served as a side with them. The eggs benefit from
>> the potatoes and the potatoes benefit from the eggs, the sum of the
>> whole is greater than its parts.
>
> I haven't been following this thread, but are you familiar with the tapa
> called a tortilla española? It's probably the most popular tapa in
> existence, and is simply a potato omelet cooked in olive oil.
>
> Bob

And yummy!

--
Jean B.

On Aug 18, 6:00*pm, Janet Baraclough >
wrote:
> The message
> >
> from Cindy Hamilton > contains these words:
>
>
>
>
>
> > On Aug 18, 2:30*pm, Janet Baraclough >
> > wrote:
> > > The message
> > > >
> > > from Cindy Hamilton > contains these words:
>
> > > > On Aug 17, 4:44*pm, Janet Baraclough >
> > > > wrote:
> > > > > The message >
> > > > > from Omelet > contains these words:
>
> > > > > > > > >http://www.english-blogs.com/wp-cont.../full-english-...
> > > > > > > > > .jpg
>
> > > > > > > > Mm, buffet on a plate. ;-d
>
> > > > > > > I believe that's the British Vegetarian breakfast.
> > > > > > > The British ( and Irish) do do a great breakfast.
> > > > > > And I'm betting it's served as more of a brunch... Late in the
> > > > > > morning?
>
> > > > > No, breakfast. *That's just one of the courses of the classic British
> > > > > breakfast (though it shouldn't have the beans and hashbrowns,
> > > > > those are
> > > > > illegal immigrants from America)
> > > > > When I make it *I *cook black pudding, sausage, bacon, *mushrooms,
> > > > > tomato and eggs (fried, poached or scrambled). .
> > > > > The other courses are , fruit and yoghurt, or cereal ( porridge in
> > > > > Scotland) , toast and marmalade, tea or coffee.
> > > > And how on earth do you get anything done after eating all that?
>
> > > * Its a perfect set-up for when you need prolonged stamina, like a long
> > > day hill walking or working outdoors; try it and see.
> > It sounds like a perfect setup for vomiting halfway up a hill.
>
> I've never found that.
>
> > If I have a hard morning's work in front of me, I have either a small
> > bowl
> > of oatmeal (Quaker quick oats, 1/2 cup), or a small bowl of Cheerios
> > (1.5 ounces) with milk, and a scrambled egg. *Then about halfway
> > through
> > the morning, a yogurt or else an ounce or two of cheese.
>
> *Maybe *your hard morning's work doesn't match a labourer's *long day's
> outdoor work>

It's more a question of stomach capacity than hard work. My hard
morning's
work yesterday was crawling around under some blue spruce trees,
pulling
and cutting all of the trash shrubs that had grown up under them due
to
about 9 years of neglect (mea culpa). If I'd had a full stomach, I'd
have
left my breakfast on the ground.

Cindy

Dora wrote:
> Goomba wrote:
>>
>> I actually learned to cook from a war bride in DC (a member of the
>> Cosmos club, a group of war brides there in DC) as we moved back and
>> forth between DC and Texas. She taught me how to put on a holiday
>> dinners for 25 without batting an eye or breaking a sweat. What fun
>> meals those were!
>
> The thought of cooking for 25 has always made me hit the panic button.
> Thank goodness for DH, who thrived *only* when he was cooking for a
> crowd. I work hard but I'm not gifted.
>>
>> One thing that was once discussed was how she could suck a lamb chop
>> bone clean and dry.. she said because of the deprivations of war
>> nothing ever went to waste! I think she did develop some food issues
>> because of it though. She became obese and it caused her a lot of
>> grief in her joints later on. That was sad. She was a wonderful
>> influence in my life and I've never known a more generous, jolly
>> woman.
>
> Yes, that happened once food was plentiful in the UK. I was so used
> to everybody being thin that it was a shock to return and see how
> obese many people had become after rationing ended (not completely
> until about 1953 or so). There are many women in the UK who are
> no-nonsense, highly capable and jolly women. (It's a national
> trademark, eh Ophelia?!). I have a sense of humour but the rest of
> the gene missed its mark!

Aye, lass

"Arri London" > schrieb im Newsbeitrag
...
>
>
> Ophelia wrote:
>>
>> "Giusi" > wrote in message
>> ...
>>
>> > You can do it with shredded from raw and sometimes add shredded onion,
>> > too. Or also with leftover cooked potatoes, which do like onion. Both
>> > can
>> > be cooked in oil or meat fat, both are great with lots of black pepper.
>>
>> Thanks! Is this another form of rosti?
>
>
> Absolutely!

Absolutely not ! Roesti is made from boiled potatos.

> Shredded potatoes, formed in a cake, fried until the outside
> is crisp and brown. Roesti tend to be 'garnished' more than US hash
> browns but also are served quite plain.

Roesti tends and is served.
Roesti is singular.

Cheers,

Michael Kuettner

"notbob" > wrote in message
...
> On 2009-08-19, Mr. Joseph Littleshoes Esq.
> > wrote:
>
>> I tried on several occasions to make hash browns and
>> ended up with a gray
>> gloopy mess. Fortunately somebody took pity on me,
>> probly after i
>> whined about it enough, to tell me about squeezing
>> as much moisture from
>> the raw shredded potatoes as i possibly could.
>
> <snip>
> If you don't want to waste a lot of oven time baking
> potatoes, you can
> just nuke 'em about to about 1/2 to 2/3 done. With
> my microwave,
> that's about 1-1/2 to 2 mins ea, depending on the
> size of the spud.
> Let 'em sit overnight and voilà. Perfect hashbrown
> material. Then,
> cook 'em up fast with a lotta oil on/in a hot
> griddle/skillet.
<snip>

Thanks for the nuked spud idea NB, I tried a variation
on this today. My turn for doing brunch, so I lightly
fried chopped onions, garlic, French climbers and ham,
in olive oil. Transferred to the skillet, together with
the (now) mashed potatoes. On high heat as you
suggested, so used sunflower. Nice crispy bits, added
seasoning and a fried egg. Great stuff and the wife
said "you can make this again" which is a kind of
compliment, I think.

In article >, Arri London >
wrote:

> > So what is normally served for lunch?
> > --
> > Peace! Om
>
> Depends on where one chooses to eat.
>
> A decent pub lunch in London can range from traditional eats such as
> pork pies, shepherd's or cottage pies and the 'ploughman's lunch'
> (cheeses, bread and 'pickle', as in Branston-type pickle), to Thai or
> Chinese food. Sunday lunch can be a roast with vegs and potatoes or
> something more upmarket.
>
> Fish and chips (or sausage and chips, bangers and mash etc) is always
> popular as are kebabs of varying sorts and sandwiches (from a local
> sandwich shop or a chain such as Pret a Manger). Any sort of food
> imaginable is eaten for lunch in London. My neighbourhood was
> essentially Bengali and Somali, so infinite numbers of curries available
> for lunch or dinner.
>
> Out in the provinces there are regional variations and specialties but
> meat pies abound, local fish dishes, sausages and the usual Chinese and
> Indian restaurants to be found everywhere.
>
> Posher places serve the same sort of 4-star food any place of that
> caliber would be expected to serve.
>
> Places that do a meal specifically labelled as 'brunch' can serve
> anything at all; they tend to be more upmarket.

About the variety I can find locally...

I was curious if there was a common traditional item.

Sounds like it's meat pies!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >, Arri London >
wrote:

> Omelet wrote:
> >
> > In article >,
> > Travis > wrote:
> >
> > > On Tue, 18 Aug 2009 13:43:34 -0500, Omelet >
> > > wrote:
> > >
> > > >So what is normally served for lunch?
> > >
> > > Pot Noodle.
> >
> > Okay, are you going to make me google that or are you going to expound?
>
> Like the Maruchan instant 'lunch' noodles in a cup
> (http://en.wikipedia.org/wiki/Maruchan). Add boiling water, wait and
> eat.

Thanks.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
Ms P > wrote:
>
>"Arri London" > wrote in message
...
>>
>>
>> Ms P wrote:
>>>
>>> "Prince Philip" wrote in message ...
>>> >
>>> > http://www.chicagoist.com/attachment...6_11_gravy.jpg
>>> >
>>> > That looks, and sounds, ****ing disgusting. And to think that Giusi
>>> > tries (unsucessfully) to take the **** out of British food!

>>> Looks better than that plate full of crap you call breakfast. Beans for
>>> breakfast just sounds disgusting.
>>
>> And yet millions of Americans eat beans in one form or another for
>> breakfast LOL!
>
>Where would that be? I've never been served a bean in any form for
>breakfast in any restaurant. Meat, bread, eggs, potatoes or grits, no
>beans.

They're either a common side or part of the main dish at American Mexican
restaurants (including southwestern, Tex-Mex, Cal-Mex ... these are
different things) or general restaurants that have a couple of these
favorites (esp. huevos rancheros) on the breakfast menu.

I've also eaten them as a side at an old-fashioned cowboy steakhouse on
California's central coast with my bacon, toast, and eggs. My late
grandfather loved Heinz beans and had them with his breakfast, although we
didn't join him in it. (I always passed on the side of beans at the
student B&B I stayed at in London.)

>I can just imagine how lovely the combination of beans and eggs could be a
>few hours later.

Beano helps with that if you need to build up your bean-digesting enzymes.
And the fiber helps process the cholesterol right out of your system.

As a note, my Canadian ex was initially horrified at the notion of beans
with breakfast, but grew to love the huevos rancheros (with a side of
spicy black beans) at the neighborhood cafe as much as I do. As I recall,
I introduced him to the concept of apple pie for breakfast, as well.

Charlotte

--

On 2009-08-20, Charlotte L. Blackmer > wrote:

> They're either a common side or part of the main dish at American Mexican
> restaurants (including southwestern, Tex-Mex, Cal-Mex ... these are
> different things) or general restaurants that have a couple of these
> favorites (esp. huevos rancheros) on the breakfast menu.

Mexican is not typical US American breakfast fare.

> I've also eaten them as a side at an old-fashioned cowboy steakhouse on
> California's central coast with my bacon, toast, and eggs.

The key word being "an", as in one. I grew up in Central CA and, with
the exception of a (Tex)Mexican establishment, have never seen beans
on a breakfast plate. Maybe as on obscure side way down the
menu.

> grandfather loved Heinz beans.....

Heinz brand was very big in the US about 40-50 yrs ago. I can't say
exactly when it went into decline, but I haven't seen a can of Heinz
beans in decades, except in the Brit import section. The town of
Tracy, about 25 miles from where I lived in CA, used to have a big ol'
Heinz cannery (Heinz 57), but it shut down. Or so I thought. I just
called them and they say it's still in business (warehouse/dist),
though it hasn't actually canned anything for about 12 yrs. This
really surprised me cuz I haven't seen more than half a dozen cars in
the huge parking lot in over 30 yrs. The lady I talked to said Heinz
still makes everything it ever did. This also surprised me. With the
exception of condiments, Heinz just doesn't exist on CA grocery
shelves. No soups, beans, vegetables, etc. Nada!

> and had them with his breakfast, although we
> didn't join him in it. (I always passed on the side of beans at the
> student B&B I stayed at in London.)

I'm not at all saying beans with breakie is a bad thing. I've
eaten the Hell outa some leftover beans for breakfast. I'm just
saying it's VERY far from typical breakfast fare in most of the US.

nb

On Thu, 20 Aug 2009 21:02:13 +0000 (UTC),
(Charlotte L. Blackmer) wrote:

>As I recall,
>I introduced him to the concept of apple pie for breakfast, as well.

Great concept! I'll vote for that.

--
I love cooking with wine.
Sometimes I even put it in the food.

"Charlotte L. Blackmer" > wrote
> Beano helps with that if you need to build up your bean-digesting enzymes.
> And the fiber helps process the cholesterol right out of your system.
>

Yes indeed. Fartiness goes away if you eat enough beany things.

dsi1 wrote:
>
> Arri London wrote:
>
> > Used to buy those those Nong Shim Noodle cups. The ones I bought in
> > London came from Korea and tasted very good. The Nong Shim noodle soups
> > I buy locally (in the US) are nearly tasteless and hardly hot at all
> > (for my taste).
>
> That's interesting. The one's I been getting comes from a Korean market.
> I did not know they messed with the soup on the mainland. Then again,
> all they'd have to do is change out that little soup packet - easiest
> thing in the world... Too bad - Nong Shim chickened out? :-)


It's common enough. Perhaps there are ingredients in the Korean version
that aren't allowed in the US version. The seaweed is missing for one
thing.

Noticed the same thing with brands of other Asian food products that
didn't taste the same in the US as the version bought in the UK.
Regulations are different. Some products are missing totally, although
the brand names are the same.

MtnTraveler wrote:
>
> Arri London wrote:
> >
> > dsi1 wrote:
>
> >> It might make you flip your wig - it's kinda spicy. As with most tasty
> >> foods, there's always something in it that can kill ya. In this case,
> >> it's a whole lot of salt. No matter - I'd do one right not except my
> >> case of the stuff is long gone. :-(
> >
> > Used to buy those those Nong Shim Noodle cups. The ones I bought in
> > London came from Korea and tasted very good. The Nong Shim noodle soups
> > I buy locally (in the US) are nearly tasteless and hardly hot at all
> > (for my taste).
>
> Try adding some crushed garlic and a squirt of lemon juice. When we
> first tried the noodle cups were were disappointed too. My wife
> suggested the additions and now we find them to be delicious!

Usually I add seaweed (kombu), which is missing or reduced in the US
version, plus fried garlic, plus extra red chile. Must try the lemon
juice. TY!

Omelet wrote:
>
> In article >, Arri London >
> wrote:
>
> > > So what is normally served for lunch?
> > > --
> > > Peace! Om
> >
> > Depends on where one chooses to eat.
> >
> > A decent pub lunch in London can range from traditional eats such as
> > pork pies, shepherd's or cottage pies and the 'ploughman's lunch'
> > (cheeses, bread and 'pickle', as in Branston-type pickle), to Thai or
> > Chinese food. Sunday lunch can be a roast with vegs and potatoes or
> > something more upmarket.
> >
> > Fish and chips (or sausage and chips, bangers and mash etc) is always
> > popular as are kebabs of varying sorts and sandwiches (from a local
> > sandwich shop or a chain such as Pret a Manger). Any sort of food
> > imaginable is eaten for lunch in London. My neighbourhood was
> > essentially Bengali and Somali, so infinite numbers of curries available
> > for lunch or dinner.
> >
> > Out in the provinces there are regional variations and specialties but
> > meat pies abound, local fish dishes, sausages and the usual Chinese and
> > Indian restaurants to be found everywhere.
> >
> > Posher places serve the same sort of 4-star food any place of that
> > caliber would be expected to serve.
> >
> > Places that do a meal specifically labelled as 'brunch' can serve
> > anything at all; they tend to be more upmarket.
>
> About the variety I can find locally...
>
> I was curious if there was a common traditional item.
>
> Sounds like it's meat pies!
> --
>


Meat pies and fish/chips are very very common. Would be hard put to find
somewhere that didn't serve them one way or another. Plus the fryup in
various forms.

Ophelia wrote:
>
> Arri London wrote:
> > Ophelia wrote:
> >>
> >> "Giusi" > wrote in message
> >> ...
> >>
> >>> You can do it with shredded from raw and sometimes add shredded
> >>> onion, too. Or also with leftover cooked potatoes, which do like
> >>> onion. Both can be cooked in oil or meat fat, both are great with
> >>> lots of black pepper.
> >>
> >> Thanks! Is this another form of rosti?
> >
> >
> > Absolutely! Shredded potatoes, formed in a cake, fried until the
> > outside is crisp and brown. Roesti tend to be 'garnished' more than
> > US hash browns but also are served quite plain.
>
> Thanks

YVW. Can't believe I never ate roesti in Switzerland LOL. Was more
interested in other foods at the time

Michael Kuettner wrote:
>
> "Arri London" > schrieb im Newsbeitrag
> ...
> >
> >
> > Ophelia wrote:
> >>
> >> "Giusi" > wrote in message
> >> ...
> >>
> >> > You can do it with shredded from raw and sometimes add shredded onion,
> >> > too. Or also with leftover cooked potatoes, which do like onion. Both
> >> > can
> >> > be cooked in oil or meat fat, both are great with lots of black pepper.
> >>
> >> Thanks! Is this another form of rosti?
> >
> >
> > Absolutely!
>
> Absolutely not ! Roesti is made from boiled potatos.

People in the US make hash browns from boiled potatoes too.
>
> > Shredded potatoes, formed in a cake, fried until the outside
> > is crisp and brown. Roesti tend to be 'garnished' more than US hash
> > browns but also are served quite plain.
>
> Roesti tends and is served.
> Roesti is singular.

I know that, having grown up in a German (among other things) speaking
household. The typical usage in English tends towards the *plural*
>
> Cheers,
>
> Michael Kuettner

Ms P wrote:
>
> "Arri London" > wrote in message
> ...
> >
> >
> > Ms P wrote:
> >>
> >> "Prince Philip" wrote in message ...
> >> >
> >> > http://www.chicagoist.com/attachment...6_11_gravy.jpg
> >> >
> >> > That looks, and sounds, ****ing disgusting. And to think that Giusi
> >> > tries (unsucessfully) to take the **** out of British food!
> >> >
> >>
> >> Looks better than that plate full of crap you call breakfast. Beans for
> >> breakfast just sounds disgusting.
> >>
> >> Ms P
> >
> > And yet millions of Americans eat beans in one form or another for
> > breakfast LOL!
>
> Where would that be? I've never been served a bean in any form for
> breakfast in any restaurant. Meat, bread, eggs, potatoes or grits, no
> beans.
>
> I can just imagine how lovely the combination of beans and eggs could be a
> few hours later.
>
> Ms P

In the Southwest and on the East Coast. Just because it's not served in
a restaurant, doesn't mean people don't eat it. Why would someone make
breakfast but not eat it hours later? Doesn't make sense.