"Pennyaline" > wrote in message >...
> "hahabogus" wrote:
> > But do you use a Pot or a saucepan?
>
> A teakettle?
>
> <is it electric... or gas... oh wait, that's another show>

You use cold water, on high heat in a sauce pan, with a lid. The lid
catches the evaporation, and you have a handle to grabs onto after the
water's boiled.

Also, I never use gas teakettles any more, the fumes stink up the
kitchen and my wife hates the noise the motor makes.

Cheers

On Thu, 12 Aug 2004 12:16:46 GMT, (Curly
Sue) chided in defense of Moosemince after I >
wrote:
[major snippage]
> > Always take what Moosemince writes as sodium-free.
> > He regularly trolls rfc but is quite brainless. His favorite
> > dead horse to whip is parboiling.
>>
>Actually, not.

Okay; I guess he does exhibit a multitude of brainless thoughts often
paraded with brazen pride.

> He hasn't mentioned it since the first time. It's *other*
> people (for example, *you* in this subject) who keep
> bringing it up. :>

Once boiled, forever stewed.

> Moosie's posts are conversational gambits for those
> with a spry sense of humor.

Moosemince is nothing less than a hack with regular indigestion and
chronic humorlessness.

We at polar ends on this topic, Sue(tm); never shall we agree except
when we disagree. <G>

The Ranger
--
"Everyone is subject to the laws of Darwinism whether or not they
believe in them, agree with them, or accept them. There is no trial,
no jury, no argument, and no appeal."
-- Anonymous

On Thu, 12 Aug 2004 12:16:46 GMT, (Curly
Sue) chided in defense of Moosemince after I >
wrote:
[major snippage]
> > Always take what Moosemince writes as sodium-free.
> > He regularly trolls rfc but is quite brainless. His favorite
> > dead horse to whip is parboiling.
>>
>Actually, not.

Okay; I guess he does exhibit a multitude of brainless thoughts often
paraded with brazen pride.

> He hasn't mentioned it since the first time. It's *other*
> people (for example, *you* in this subject) who keep
> bringing it up. :>

Once boiled, forever stewed.

> Moosie's posts are conversational gambits for those
> with a spry sense of humor.

Moosemince is nothing less than a hack with regular indigestion and
chronic humorlessness.

We at polar ends on this topic, Sue(tm); never shall we agree except
when we disagree. <G>

The Ranger
--
"Everyone is subject to the laws of Darwinism whether or not they
believe in them, agree with them, or accept them. There is no trial,
no jury, no argument, and no appeal."
-- Anonymous

On Thu, 12 Aug 2004 08:41:51 -0700, The Ranger
> wrote:

>On Thu, 12 Aug 2004 12:16:46 GMT, (Curly
>Sue) chided in defense of Moosemince after I >
>wrote:
>[major snippage]
>> > Always take what Moosemince writes as sodium-free.
>> > He regularly trolls rfc but is quite brainless. His favorite
>> > dead horse to whip is parboiling.
>>>
>>Actually, not.
>
>Okay; I guess he does exhibit a multitude of brainless thoughts often
>paraded with brazen pride.
>
>> He hasn't mentioned it since the first time. It's *other*
>> people (for example, *you* in this subject) who keep
>> bringing it up. :>
>
>Once boiled, forever stewed.

Your complaint was that he was "beating a dead horse." Now you change
your tune and try to justify the fact that *you're* the one who
brought it up. Be consistent.

>> Moosie's posts are conversational gambits for those
>> with a spry sense of humor.
>
>Moosemince is nothing less than a hack with regular indigestion and
>chronic humorlessness.
>
>We at polar ends on this topic, Sue(tm); never shall we agree except
>when we disagree. <G>
>
>The Ranger

Maybe so, but it's not clear why you have such a problem with his
posts. Do you have a potato farm? Other people enjoy his posts and
your jumping into this subject by insulting him is puzzling.

Sue(tm)
Lead me not into temptation... I can find it myself!

On Thu, 12 Aug 2004 08:41:51 -0700, The Ranger
> wrote:

>On Thu, 12 Aug 2004 12:16:46 GMT, (Curly
>Sue) chided in defense of Moosemince after I >
>wrote:
>[major snippage]
>> > Always take what Moosemince writes as sodium-free.
>> > He regularly trolls rfc but is quite brainless. His favorite
>> > dead horse to whip is parboiling.
>>>
>>Actually, not.
>
>Okay; I guess he does exhibit a multitude of brainless thoughts often
>paraded with brazen pride.
>
>> He hasn't mentioned it since the first time. It's *other*
>> people (for example, *you* in this subject) who keep
>> bringing it up. :>
>
>Once boiled, forever stewed.

Your complaint was that he was "beating a dead horse." Now you change
your tune and try to justify the fact that *you're* the one who
brought it up. Be consistent.

>> Moosie's posts are conversational gambits for those
>> with a spry sense of humor.
>
>Moosemince is nothing less than a hack with regular indigestion and
>chronic humorlessness.
>
>We at polar ends on this topic, Sue(tm); never shall we agree except
>when we disagree. <G>
>
>The Ranger

Maybe so, but it's not clear why you have such a problem with his
posts. Do you have a potato farm? Other people enjoy his posts and
your jumping into this subject by insulting him is puzzling.

Sue(tm)
Lead me not into temptation... I can find it myself!

On Thu, 12 Aug 2004 08:41:51 -0700, The Ranger
> wrote:

>On Thu, 12 Aug 2004 12:16:46 GMT, (Curly
>Sue) chided in defense of Moosemince after I >
>wrote:
>[major snippage]
>> > Always take what Moosemince writes as sodium-free.
>> > He regularly trolls rfc but is quite brainless. His favorite
>> > dead horse to whip is parboiling.
>>>
>>Actually, not.
>
>Okay; I guess he does exhibit a multitude of brainless thoughts often
>paraded with brazen pride.
>
>> He hasn't mentioned it since the first time. It's *other*
>> people (for example, *you* in this subject) who keep
>> bringing it up. :>
>
>Once boiled, forever stewed.

Your complaint was that he was "beating a dead horse." Now you change
your tune and try to justify the fact that *you're* the one who
brought it up. Be consistent.

>> Moosie's posts are conversational gambits for those
>> with a spry sense of humor.
>
>Moosemince is nothing less than a hack with regular indigestion and
>chronic humorlessness.
>
>We at polar ends on this topic, Sue(tm); never shall we agree except
>when we disagree. <G>
>
>The Ranger

Maybe so, but it's not clear why you have such a problem with his
posts. Do you have a potato farm? Other people enjoy his posts and
your jumping into this subject by insulting him is puzzling.

Sue(tm)
Lead me not into temptation... I can find it myself!

"byakee" > wrote in message
...
> A shot rang out! And moosemeat > said:
>
> > I think some people would even argue over how to boil water.
>
> You *have* to start on low heat, otherwise the water will boil
> too fast and evaporate... <g>

Never! Starting with the burner on full
sears the water and locks in the flavor! And
anyone who disagrees is obviously a culinary
heretic know-nothing!!!!!

(Hey, this is fun...I feel kinda like the stereotypical
French chef from "Good Eats"....)

:-)

Bob M.

"byakee" > wrote in message
...
> A shot rang out! And moosemeat > said:
>
> > I think some people would even argue over how to boil water.
>
> You *have* to start on low heat, otherwise the water will boil
> too fast and evaporate... <g>

Never! Starting with the burner on full
sears the water and locks in the flavor! And
anyone who disagrees is obviously a culinary
heretic know-nothing!!!!!

(Hey, this is fun...I feel kinda like the stereotypical
French chef from "Good Eats"....)

:-)

Bob M.

On Thu, 12 Aug 2004 15:49:40 GMT, (Curly
Sue) still didn't understand and asked:
[snip again]
> > > He hasn't mentioned it since the first time. It's *other*
> > > people (for example, *you* in this subject) who keep
> > > bringing it up. :>
> > >
> > Once boiled, forever stewed.
> >
> Your complaint was that he was "beating a dead horse."
> Now you change your tune and try to justify the fact that
> *you're* the one who brought it up. Be consistent.

If he only mentioned parboiling once, then I would quickly have
forgotten about it. It's been mentioned multiple times -- by him -- as
a proper cooking method just to troll. When others have pointed out
that it's not proper and a waste of meat, he yelps and has a couple
people come and act as his personal secret service body guards. So
I'll take some time out later today and actually dig up all his
previous references (if Google has them) on parboiling for your peace
of mind. (Not that this will change either of our opinions.)

> > > Moosie's posts are conversational gambits for those
> > > with a spry sense of humor.
> > >
> > Moosemince is nothing less than a hack with regular
> > indigestion and chronic humorlessness.
> >
> > We at polar ends on this topic, Sue(tm); never shall we
> > agree except when we disagree. <G>
> >
> Maybe so, but it's not clear why you have such a problem
> with his posts.

The short answers were already provided:
> > "[..] he does exhibit a multitude of brainless thoughts often
> > paraded with brazen pride."
and
> > Moosemince is nothing less than a hack with regular
> > indigestion and chronic humorlessness.

Those are generally enough to create antipathy (in and from me) for
posters that continue to show no growth or a blatant willingness to
stagnate. He performs both of these task with a tour de force. I
rarely filter someone and often choose to rattle their little cage. In
his case, a tin cup across his bars suffices.

> Do you have a potato farm?

Non sequitur.

> Other people enjoy his posts
> and your jumping into this subject by insulting him is puzzling.

It's as deep a mystery to me why you and the handful defend him, too.
I find little worth firing one's imagination, refreshing, or
life-affirming from his posts. I _do_ find them impulsively repulsive,
pandering to provoke a response. It's enough to enjoy rattling a saber
in front of his face.

Our mysteries will just have to remain such.

ObTopic: Reds, whites, and Yukons are currently stashed in Clan
Ranger's tuber case. I thought I had a 20-lb bag of Idaho's Finest but
due to more frequent flare-ups of Parentitis just don't remember
where. <sigh>

The Ranger
--
"If you can't ignore an insult, top it; if you can't top it, laugh it
off; if you can't laugh it off, it's probably deserved."
-- Frederick Douglass

On Thu, 12 Aug 2004 15:49:40 GMT, (Curly
Sue) still didn't understand and asked:
[snip again]
> > > He hasn't mentioned it since the first time. It's *other*
> > > people (for example, *you* in this subject) who keep
> > > bringing it up. :>
> > >
> > Once boiled, forever stewed.
> >
> Your complaint was that he was "beating a dead horse."
> Now you change your tune and try to justify the fact that
> *you're* the one who brought it up. Be consistent.

If he only mentioned parboiling once, then I would quickly have
forgotten about it. It's been mentioned multiple times -- by him -- as
a proper cooking method just to troll. When others have pointed out
that it's not proper and a waste of meat, he yelps and has a couple
people come and act as his personal secret service body guards. So
I'll take some time out later today and actually dig up all his
previous references (if Google has them) on parboiling for your peace
of mind. (Not that this will change either of our opinions.)

> > > Moosie's posts are conversational gambits for those
> > > with a spry sense of humor.
> > >
> > Moosemince is nothing less than a hack with regular
> > indigestion and chronic humorlessness.
> >
> > We at polar ends on this topic, Sue(tm); never shall we
> > agree except when we disagree. <G>
> >
> Maybe so, but it's not clear why you have such a problem
> with his posts.

The short answers were already provided:
> > "[..] he does exhibit a multitude of brainless thoughts often
> > paraded with brazen pride."
and
> > Moosemince is nothing less than a hack with regular
> > indigestion and chronic humorlessness.

Those are generally enough to create antipathy (in and from me) for
posters that continue to show no growth or a blatant willingness to
stagnate. He performs both of these task with a tour de force. I
rarely filter someone and often choose to rattle their little cage. In
his case, a tin cup across his bars suffices.

> Do you have a potato farm?

Non sequitur.

> Other people enjoy his posts
> and your jumping into this subject by insulting him is puzzling.

It's as deep a mystery to me why you and the handful defend him, too.
I find little worth firing one's imagination, refreshing, or
life-affirming from his posts. I _do_ find them impulsively repulsive,
pandering to provoke a response. It's enough to enjoy rattling a saber
in front of his face.

Our mysteries will just have to remain such.

ObTopic: Reds, whites, and Yukons are currently stashed in Clan
Ranger's tuber case. I thought I had a 20-lb bag of Idaho's Finest but
due to more frequent flare-ups of Parentitis just don't remember
where. <sigh>

The Ranger
--
"If you can't ignore an insult, top it; if you can't top it, laugh it
off; if you can't laugh it off, it's probably deserved."
-- Frederick Douglass

"The Ranger" > wrote in message
...
> On Thu, 12 Aug 2004 15:49:40 GMT, (Curly
> Sue) still didn't understand and asked:
> [snip again]
> > > > He hasn't mentioned it since the first time. It's *other*
> > > > people (for example, *you* in this subject) who keep
> > > > bringing it up. :>
> > > >
> > > Once boiled, forever stewed.
> > >
> > Your complaint was that he was "beating a dead horse."
> > Now you change your tune and try to justify the fact that
> > *you're* the one who brought it up. Be consistent.
>
> If he only mentioned parboiling once, then I would quickly have
> forgotten about it. It's been mentioned multiple times -- by him -- as
> a proper cooking method just to troll. When others have pointed out
> that it's not proper and a waste of meat, he yelps and has a couple
> people come and act as his personal secret service body guards. So
> I'll take some time out later today and actually dig up all his
> previous references (if Google has them) on parboiling for your peace
> of mind. (Not that this will change either of our opinions.)
>

You bring a whole new level of meaning to the phrase "get a life."


--
Peter Aitken

Remove the crap from my email address before using.

"The Ranger" > wrote in message
...
> On Thu, 12 Aug 2004 15:49:40 GMT, (Curly
> Sue) still didn't understand and asked:
> [snip again]
> > > > He hasn't mentioned it since the first time. It's *other*
> > > > people (for example, *you* in this subject) who keep
> > > > bringing it up. :>
> > > >
> > > Once boiled, forever stewed.
> > >
> > Your complaint was that he was "beating a dead horse."
> > Now you change your tune and try to justify the fact that
> > *you're* the one who brought it up. Be consistent.
>
> If he only mentioned parboiling once, then I would quickly have
> forgotten about it. It's been mentioned multiple times -- by him -- as
> a proper cooking method just to troll. When others have pointed out
> that it's not proper and a waste of meat, he yelps and has a couple
> people come and act as his personal secret service body guards. So
> I'll take some time out later today and actually dig up all his
> previous references (if Google has them) on parboiling for your peace
> of mind. (Not that this will change either of our opinions.)
>

You bring a whole new level of meaning to the phrase "get a life."


--
Peter Aitken

Remove the crap from my email address before using.

alzelt wrote:
>
>
> Peter Aitken wrote:
>
>> There are significant differences between types of potatoes. If you
>> make potato salad from bakers (russets) you'll end up with an
>> unappealing mess that is more mayo-flavored mashed potatoes than
>> potato salad. Red bliss give much better results being firmer and
>> giving you chunks of potato that stay whole when mixed with the
>> other ingredients. Yukon gold are not as firm but have a nice
>> flavor.
>>
>>
> I would have agree with you 100% until I received the Latest "Cooks
> Illustrated." Lo and behold, they argue for the lowly russet. Go
> figure (or read the article).


So a CI article that contradicts your personal experience is enough to
change your mind? That's interesting.

Best regards,
Bob

alzelt wrote:
>
>
> Peter Aitken wrote:
>
>> There are significant differences between types of potatoes. If you
>> make potato salad from bakers (russets) you'll end up with an
>> unappealing mess that is more mayo-flavored mashed potatoes than
>> potato salad. Red bliss give much better results being firmer and
>> giving you chunks of potato that stay whole when mixed with the
>> other ingredients. Yukon gold are not as firm but have a nice
>> flavor.
>>
>>
> I would have agree with you 100% until I received the Latest "Cooks
> Illustrated." Lo and behold, they argue for the lowly russet. Go
> figure (or read the article).


So a CI article that contradicts your personal experience is enough to
change your mind? That's interesting.

Best regards,
Bob

Steve Calvin > wrote:

>>>>>>I think some people would even argue over how
>>>>>>to boil water.
>> But do you use a Pot or a saucepan?

>I always liked pot personally... oh wait... that's another subject
>huh? ;-)
>Steve
>I saw a woman wearing a sweat shirt with 'Guess' on it. So I said,
>"Implants?"

I use a naked 19 year old former high school cheerleader to boil my
water. I let her do it how ever she wants. I just watch, watch and
learn baby!

Jay the Pig

On Thu, 12 Aug 2004 16:44:18 GMT, Peter "Dolt" Aitken
> pathetically posted:
[snip]
> You bring a whole new level of meaning to the
> phrase "get a life."

Dearest ****-face,

You promised to filter me once-upon-a-star, which has proven (yet
again) beyond your limited ability. Pay a stranger do it for you.

Yours in sincerity,
The Ranger
--
Please don't take this the wrong way, but you really really are a
stupid, inane, vapid and petty little piece of excrement.
- TeaLady, AFU

On Thu, 12 Aug 2004 16:44:18 GMT, Peter "Dolt" Aitken
> pathetically posted:
[snip]
> You bring a whole new level of meaning to the
> phrase "get a life."

Dearest ****-face,

You promised to filter me once-upon-a-star, which has proven (yet
again) beyond your limited ability. Pay a stranger do it for you.

Yours in sincerity,
The Ranger
--
Please don't take this the wrong way, but you really really are a
stupid, inane, vapid and petty little piece of excrement.
- TeaLady, AFU

On Thu, 12 Aug 2004 16:44:18 GMT, Peter "Dolt" Aitken
> pathetically posted:
[snip]
> You bring a whole new level of meaning to the
> phrase "get a life."

Dearest ****-face,

You promised to filter me once-upon-a-star, which has proven (yet
again) beyond your limited ability. Pay a stranger do it for you.

Yours in sincerity,
The Ranger
--
Please don't take this the wrong way, but you really really are a
stupid, inane, vapid and petty little piece of excrement.
- TeaLady, AFU

zxcvbob > wrote:

>> I would have agree with you 100% until I received the Latest "Cooks
>> Illustrated." Lo and behold, they argue for the lowly russet. Go
>> figure (or read the article).
>
>
>So a CI article that contradicts your personal experience is enough to
>change your mind? That's interesting.
>
>Best regards,
>Bob

Maybe he only agrees 98% now? How interesting is that?

Jay the Pig

(Steve the Sauropodman) wrote in
m:

> "Pennyaline" > wrote
> in message >...
>> "hahabogus" wrote:
>> > But do you use a Pot or a saucepan?
>>
>> A teakettle?
>>
>> <is it electric... or gas... oh wait, that's another show>
>
> You use cold water, on high heat in a sauce pan, with a lid. The lid
> catches the evaporation, and you have a handle to grabs onto after the
> water's boiled.
>
> Also, I never use gas teakettles any more, the fumes stink up the
> kitchen and my wife hates the noise the motor makes.
>
> Cheers

Guess your wife wouldn't like the TailGator then, the gas-powered
blender.

http://tinyurl.com/58ba6

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

(Steve the Sauropodman) wrote in
m:

> "Pennyaline" > wrote
> in message >...
>> "hahabogus" wrote:
>> > But do you use a Pot or a saucepan?
>>
>> A teakettle?
>>
>> <is it electric... or gas... oh wait, that's another show>
>
> You use cold water, on high heat in a sauce pan, with a lid. The lid
> catches the evaporation, and you have a handle to grabs onto after the
> water's boiled.
>
> Also, I never use gas teakettles any more, the fumes stink up the
> kitchen and my wife hates the noise the motor makes.
>
> Cheers

Guess your wife wouldn't like the TailGator then, the gas-powered
blender.

http://tinyurl.com/58ba6

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Wayne wrote:

>
>
> Guess your wife wouldn't like the TailGator then, the gas-powered
> blender.

I saw a variation of that, the Daquiri Wacker. A friend was given one as a
gift. There's nothing quite like a bunch of drunks whopping it up at a bush
party like a gas powered blender.

Wayne wrote:

>
>
> Guess your wife wouldn't like the TailGator then, the gas-powered
> blender.

I saw a variation of that, the Daquiri Wacker. A friend was given one as a
gift. There's nothing quite like a bunch of drunks whopping it up at a bush
party like a gas powered blender.

Peter Aitken wrote:

> "alzelt" > wrote in message
> ...
>
>>
>>Peter Aitken wrote:
>>
>>
>>>"moosemeat" > wrote in message
...
>>>
>>>
>>>>Irish, Redskin, Idahoes or Maines finest strip off their clothes, turn
>>>>up the lights and what do you have? Voilla-just potatoes.
>>>>So why all the tumult and uproar in the recent poatoe salad thread
>>>>Or excuse me, is it potato? Anyway I don't think there is any
>>>>difference; after all these "purists" (some of them anyway) have even
>>>>put carrots in their salad recipe whereas other "experts" have left
>>>>out hard boiled eggs. It's a mad and crazy world out there, if you
>>>>don't believe it check out the recent pizza thread. I think some
>>>>people would even argue over how to boil water.
>>>
>>>
>>>There are significant differences between types of potatoes. If you make
>>>potato salad from bakers (russets) you'll end up with an unappealing
>
> mess
>
>>>that is more mayo-flavored mashed potatoes than potato salad. Red bliss
>
> give
>
>>>much better results being firmer and giving you chunks of potato that
>
> stay
>
>>>whole when mixed with the other ingredients. Yukon gold are not as firm
>
> but
>
>>>have a nice flavor.
>>>
>>>
>>
>>I would have agree with you 100% until I received the Latest "Cooks
>>Illustrated." Lo and behold, they argue for the lowly russet. Go figure
>>(or read the article).
>>--
>>Alan
>>
>
>
> In their cookbook the CI people pan the russet and praise the red bliss for
> potato salad. Have they changed their minds?
>
>
Yes.
--
Alan


"Our enemies are innovative and resourceful, and so are we. They never
stop thinking about new ways to harm our country and our people, and
neither do we."

........President George W. Bush, at the signing of the $417
defense-spending bill, August, 2004

Peter Aitken wrote:

> "alzelt" > wrote in message
> ...
>
>>
>>Peter Aitken wrote:
>>
>>
>>>"moosemeat" > wrote in message
...
>>>
>>>
>>>>Irish, Redskin, Idahoes or Maines finest strip off their clothes, turn
>>>>up the lights and what do you have? Voilla-just potatoes.
>>>>So why all the tumult and uproar in the recent poatoe salad thread
>>>>Or excuse me, is it potato? Anyway I don't think there is any
>>>>difference; after all these "purists" (some of them anyway) have even
>>>>put carrots in their salad recipe whereas other "experts" have left
>>>>out hard boiled eggs. It's a mad and crazy world out there, if you
>>>>don't believe it check out the recent pizza thread. I think some
>>>>people would even argue over how to boil water.
>>>
>>>
>>>There are significant differences between types of potatoes. If you make
>>>potato salad from bakers (russets) you'll end up with an unappealing
>
> mess
>
>>>that is more mayo-flavored mashed potatoes than potato salad. Red bliss
>
> give
>
>>>much better results being firmer and giving you chunks of potato that
>
> stay
>
>>>whole when mixed with the other ingredients. Yukon gold are not as firm
>
> but
>
>>>have a nice flavor.
>>>
>>>
>>
>>I would have agree with you 100% until I received the Latest "Cooks
>>Illustrated." Lo and behold, they argue for the lowly russet. Go figure
>>(or read the article).
>>--
>>Alan
>>
>
>
> In their cookbook the CI people pan the russet and praise the red bliss for
> potato salad. Have they changed their minds?
>
>
Yes.
--
Alan


"Our enemies are innovative and resourceful, and so are we. They never
stop thinking about new ways to harm our country and our people, and
neither do we."

........President George W. Bush, at the signing of the $417
defense-spending bill, August, 2004

zxcvbob wrote:

> alzelt wrote:
>
>>
>>
>> Peter Aitken wrote:
>>
>>> There are significant differences between types of potatoes. If you
>>> make potato salad from bakers (russets) you'll end up with an
>>> unappealing mess that is more mayo-flavored mashed potatoes than
>>> potato salad. Red bliss give much better results being firmer and
>>> giving you chunks of potato that stay whole when mixed with the
>>> other ingredients. Yukon gold are not as firm but have a nice
>>> flavor.
>>>
>>>
>> I would have agree with you 100% until I received the Latest "Cooks
>> Illustrated." Lo and behold, they argue for the lowly russet. Go
>> figure (or read the article).
>
>
>
> So a CI article that contradicts your personal experience is enough to
> change your mind? That's interesting.
>
> Best regards,
> Bob

Now where did I say anything like that? I merely mentioned what they
said. Or is that illegal?
--
Alan


"Our enemies are innovative and resourceful, and so are we. They never
stop thinking about new ways to harm our country and our people, and
neither do we."

........President George W. Bush, at the signing of the $417
defense-spending bill, August, 2004

zxcvbob wrote:

> alzelt wrote:
>
>>
>>
>> Peter Aitken wrote:
>>
>>> There are significant differences between types of potatoes. If you
>>> make potato salad from bakers (russets) you'll end up with an
>>> unappealing mess that is more mayo-flavored mashed potatoes than
>>> potato salad. Red bliss give much better results being firmer and
>>> giving you chunks of potato that stay whole when mixed with the
>>> other ingredients. Yukon gold are not as firm but have a nice
>>> flavor.
>>>
>>>
>> I would have agree with you 100% until I received the Latest "Cooks
>> Illustrated." Lo and behold, they argue for the lowly russet. Go
>> figure (or read the article).
>
>
>
> So a CI article that contradicts your personal experience is enough to
> change your mind? That's interesting.
>
> Best regards,
> Bob

Now where did I say anything like that? I merely mentioned what they
said. Or is that illegal?
--
Alan


"Our enemies are innovative and resourceful, and so are we. They never
stop thinking about new ways to harm our country and our people, and
neither do we."

........President George W. Bush, at the signing of the $417
defense-spending bill, August, 2004

alzelt wrote:
>
>
> zxcvbob wrote:
>
>> alzelt wrote:
>>
>>>
>>>
>>> Peter Aitken wrote:
>>>
>>>> There are significant differences between types of potatoes. If you
>>>> make potato salad from bakers (russets) you'll end up with an
>>>> unappealing mess that is more mayo-flavored mashed potatoes than
>>>> potato salad. Red bliss give much better results being firmer and
>>>> giving you chunks of potato that stay whole when mixed with the
>>>> other ingredients. Yukon gold are not as firm but have a nice
>>>> flavor.
>>>>
>>>>
>>> I would have agree with you 100% until I received the Latest "Cooks
>>> Illustrated." Lo and behold, they argue for the lowly russet. Go
>>> figure (or read the article).
>>
>>
>>
>>
>> So a CI article that contradicts your personal experience is enough to
>> change your mind? That's interesting.
>>
>> Best regards,
>> Bob
>
>
> Now where did I say anything like that? I merely mentioned what they
> said. Or is that illegal?


Maybe I read it wrong. You said, "I would have agree with you 100%
until I received the latest..."

I wasn't trying to start a fight, I just thought your Cooks remark was
very odd.

Best regards,
Bob

alzelt wrote:
>
>
> zxcvbob wrote:
>
>> alzelt wrote:
>>
>>>
>>>
>>> Peter Aitken wrote:
>>>
>>>> There are significant differences between types of potatoes. If you
>>>> make potato salad from bakers (russets) you'll end up with an
>>>> unappealing mess that is more mayo-flavored mashed potatoes than
>>>> potato salad. Red bliss give much better results being firmer and
>>>> giving you chunks of potato that stay whole when mixed with the
>>>> other ingredients. Yukon gold are not as firm but have a nice
>>>> flavor.
>>>>
>>>>
>>> I would have agree with you 100% until I received the Latest "Cooks
>>> Illustrated." Lo and behold, they argue for the lowly russet. Go
>>> figure (or read the article).
>>
>>
>>
>>
>> So a CI article that contradicts your personal experience is enough to
>> change your mind? That's interesting.
>>
>> Best regards,
>> Bob
>
>
> Now where did I say anything like that? I merely mentioned what they
> said. Or is that illegal?


Maybe I read it wrong. You said, "I would have agree with you 100%
until I received the latest..."

I wasn't trying to start a fight, I just thought your Cooks remark was
very odd.

Best regards,
Bob

alzelt wrote:
>
>
> zxcvbob wrote:
>
>> alzelt wrote:
>>
>>>
>>>
>>> Peter Aitken wrote:
>>>
>>>> There are significant differences between types of potatoes. If you
>>>> make potato salad from bakers (russets) you'll end up with an
>>>> unappealing mess that is more mayo-flavored mashed potatoes than
>>>> potato salad. Red bliss give much better results being firmer and
>>>> giving you chunks of potato that stay whole when mixed with the
>>>> other ingredients. Yukon gold are not as firm but have a nice
>>>> flavor.
>>>>
>>>>
>>> I would have agree with you 100% until I received the Latest "Cooks
>>> Illustrated." Lo and behold, they argue for the lowly russet. Go
>>> figure (or read the article).
>>
>>
>>
>>
>> So a CI article that contradicts your personal experience is enough to
>> change your mind? That's interesting.
>>
>> Best regards,
>> Bob
>
>
> Now where did I say anything like that? I merely mentioned what they
> said. Or is that illegal?


Maybe I read it wrong. You said, "I would have agree with you 100%
until I received the latest..."

I wasn't trying to start a fight, I just thought your Cooks remark was
very odd.

Best regards,
Bob

"alzelt" > wrote in message
...
>
> Peter Aitken wrote:
>
> > "alzelt" > wrote in message
> > ...
> >
> >>I would have agree with you 100% until I received the Latest "Cooks
> >>Illustrated." Lo and behold, they argue for the lowly russet. Go figure
> >>(or read the article).
> >>--
> >>Alan
> >>
> >
> >
> > In their cookbook the CI people pan the russet and praise the red bliss
for
> > potato salad. Have they changed their minds?
> >
> >
> Yes.
> --
> Alan
>

Now I'm curious (I do not subscribe to CI any more). Every time I have tried
to make potato salad with russets I have ended up with a mushy unappealing
mess. Do they suggest any special techniques or anything else? Not that I
always agree with CI, but I usually find their ideas worth trying.


--
Peter Aitken

Remove the crap from my email address before using.

"alzelt" > wrote in message
...
>
> Peter Aitken wrote:
>
> > "alzelt" > wrote in message
> > ...
> >
> >>I would have agree with you 100% until I received the Latest "Cooks
> >>Illustrated." Lo and behold, they argue for the lowly russet. Go figure
> >>(or read the article).
> >>--
> >>Alan
> >>
> >
> >
> > In their cookbook the CI people pan the russet and praise the red bliss
for
> > potato salad. Have they changed their minds?
> >
> >
> Yes.
> --
> Alan
>

Now I'm curious (I do not subscribe to CI any more). Every time I have tried
to make potato salad with russets I have ended up with a mushy unappealing
mess. Do they suggest any special techniques or anything else? Not that I
always agree with CI, but I usually find their ideas worth trying.


--
Peter Aitken

Remove the crap from my email address before using.

"alzelt" > wrote in message
...
>
> Peter Aitken wrote:
>
> > "alzelt" > wrote in message
> > ...
> >
> >>I would have agree with you 100% until I received the Latest "Cooks
> >>Illustrated." Lo and behold, they argue for the lowly russet. Go figure
> >>(or read the article).
> >>--
> >>Alan
> >>
> >
> >
> > In their cookbook the CI people pan the russet and praise the red bliss
for
> > potato salad. Have they changed their minds?
> >
> >
> Yes.
> --
> Alan
>

Now I'm curious (I do not subscribe to CI any more). Every time I have tried
to make potato salad with russets I have ended up with a mushy unappealing
mess. Do they suggest any special techniques or anything else? Not that I
always agree with CI, but I usually find their ideas worth trying.


--
Peter Aitken

Remove the crap from my email address before using.