On the menu at Dom Schallerovych tonight + 3 recipes
 

Ranée at Arabian Knits wrote:
> In article >,
> Melba's Jammin' > wrote:
>
>> Wine? Probably not.
>
> I'm going to have a pinot noir, some pear wine and some Newton's
> Apple hard cider. The rest of the drinks will be water, milk and RC
> cola. Because we like it and it was on sale.

Instead of simple Arnold Palmers (half lemonade, half sweet tea;
recently lampooned in an ESPN commercial) we've been mixing "John Dalys"
which are lemonade, sweet tea with the addition of this new peach
flavored sweet tea vodka. They're delicious!! I went into the Class lV
Six store (military liquor store) to stock up the bar before my guests
came in and they were giving out samples of this stuff. WOW!! Even just
over slightly melted ice this was good stuff- very refreshing actually.

On the menu at Dom Schallerovych tonight + 3 recipes
 

>
> Instead of simple Arnold Palmers (half lemonade, half sweet tea;
> recently lampooned in an ESPN commercial) we've been mixing "John Dalys"
> which are lemonade, sweet tea with the addition of this new peach
> flavored sweet tea vodka. They're delicious!! I went into the Class lV
> Six store (military liquor store) to stock up the bar before my guests
> came in and they were giving out samples of this stuff. WOW!! Even just
> over slightly melted ice this was good stuff- very refreshing actually.



Sounds good. What was the vodka brand?

gloria p

On the menu at Dom Schallerovych tonight + 3 recipes - Following up
 

On Sun, 04 Apr 2010 22:14:18 -0500, Omelet >
wrote:

> In article >,
> sf > wrote:
>
> > On Sun, 04 Apr 2010 11:34:31 -0500, Omelet >
> > wrote:
> >
> > > I've not actually tried making them, but thanks for the warning about
> > > using the masher. I actually do have one of those things. I wonder if
> > > one were to simply use a large oiled fork instead if it'd be easier?
> >
> > I tried everything... the best remedy is not to use waxy potatoes.
>
> Ok, thanks. I presume you mean the reds?
> My favorites are Yukon Golds.

Yes, it was red in particular... but I think any waxy potato will have
the same problem.

--
Forget the health food. I need all the preservatives I can get.

On the menu at Dom Schallerovych tonight + 3 recipes - Following up
 

Om wrote:

>> The crashed potatoes were more bother than they're worth, IMO; the
>> potatoes stuck to the masher and it was something of a mess before baking
>> them.
>
> I've not actually tried making them, but thanks for the warning about
> using the masher. I actually do have one of those things. I wonder if
> one were to simply use a large oiled fork instead if it'd be easier?

Back when those potatoes were first discussed here, I mentioned that I think
it's easiest to crush the potatoes with your hand. You can apply *just* the
right amount of pressure.

Bob

On the menu at Dom Schallerovych tonight + 3 recipes - Following up
 

On Mon, 5 Apr 2010 01:30:51 -0700, "Bob Terwilliger"
> wrote:

> Om wrote:
>
> >> The crashed potatoes were more bother than they're worth, IMO; the
> >> potatoes stuck to the masher and it was something of a mess before baking
> >> them.
> >
> > I've not actually tried making them, but thanks for the warning about
> > using the masher. I actually do have one of those things. I wonder if
> > one were to simply use a large oiled fork instead if it'd be easier?
>
> Back when those potatoes were first discussed here, I mentioned that I think
> it's easiest to crush the potatoes with your hand. You can apply *just* the
> right amount of pressure.
>
That's how I "smash" potatoes for Bubble & Squeak.


--
Forget the health food. I need all the preservatives I can get.

On the menu at Dom Schallerovych tonight + 3 recipes - Following up
 

In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> >> The crashed potatoes were more bother than they're worth, IMO; the
> >> potatoes stuck to the masher and it was something of a mess before baking
> >> them.
> >
> > I've not actually tried making them, but thanks for the warning about
> > using the masher. I actually do have one of those things. I wonder if
> > one were to simply use a large oiled fork instead if it'd be easier?
>
> Back when those potatoes were first discussed here, I mentioned that I think
> it's easiest to crush the potatoes with your hand. You can apply *just* the
> right amount of pressure.
>
> Bob


<shrug> I think the potato would have stuck in the masher regardless of
the pressure applied ‹ enough to do the job had them sticking in the
masher.

--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-2-2010

On the menu at Dom Schallerovych tonight + 3 recipes - Following up
 

On Mon, 05 Apr 2010 11:50:19 -0500, Melba's Jammin'
> wrote:

> In article >,
> "Bob Terwilliger" > wrote:
>
> >
> > Back when those potatoes were first discussed here, I mentioned that I think
> > it's easiest to crush the potatoes with your hand. You can apply *just* the
> > right amount of pressure.
> >
> > Bob
>
>
> <shrug> I think the potato would have stuck in the masher regardless of
> the pressure applied ‹ enough to do the job had them sticking in the
> masher.

Change the potato to a less waxy one and no problem... BTDT. Just as
tasty, no sticking.

--
Forget the health food. I need all the preservatives I can get.