Eh. Nothing to write home about.

Parboiled potatoes, sliced, coated in melted bacon fat, covered with
sliced onion, seasoned with S&P, then browned in a hot oven.

I like potatoes better with butter or olive oil.

"George M. Middius" > wrote in message
...
>
>
> Eh. Nothing to write home about.
>
> Parboiled potatoes, sliced, coated in melted bacon fat, covered with
> sliced onion, seasoned with S&P, then browned in a hot oven.
>
> I like potatoes better with butter or olive oil.
>
>

try duck fat.

On 21/05/12 18:54, Pico Rico wrote:
> "George M. > wrote in message
> ...
>>
>>
>> Eh. Nothing to write home about.
>>
>> Parboiled potatoes, sliced, coated in melted bacon fat, covered with
>> sliced onion, seasoned with S&P, then browned in a hot oven.
>>
>> I like potatoes better with butter or olive oil.
>>
>>
>
> try duck fat.


Or goose fat, if he can find it. To me both are delicious, can't tell
which one is better.
The only one comparable to them, albeit entirely different flavor, is
a fat rendered from a _well_ smoked bacon, as used to be smoked by
German or Polish farmers.
What products I see in supermarkets these days so called "smoked
bacon", seem to unjustifiably carry the name "smoked", almost totally
raw bacon without being properly touched by any smoke.

Feranija wrote:

> >> I like potatoes better with butter or olive oil.

> What products I see in supermarkets these days so called "smoked
> bacon", seem to unjustifiably carry the name "smoked", almost totally
> raw bacon without being properly touched by any smoke.

Strooth -- I did use drippings from supermarket bacon. Maybe that's
why the result was unmemorable.

"George M. Middius" > wrote in message
...
> Feranija wrote:
>
>> >> I like potatoes better with butter or olive oil.
>
>> What products I see in supermarkets these days so called "smoked
>> bacon", seem to unjustifiably carry the name "smoked", almost totally
>> raw bacon without being properly touched by any smoke.
>
> Strooth -- I did use drippings from supermarket bacon. Maybe that's
> why the result was unmemorable.
>

I have begun making my own dry cured bacon. I now have several friends and
relatives that cringe at the store bought stuff.

Pico Rico wrote:

> > Eh. Nothing to write home about.
> >
> > Parboiled potatoes, sliced, coated in melted bacon fat, covered with
> > sliced onion, seasoned with S&P, then browned in a hot oven.
> >
> > I like potatoes better with butter or olive oil.

> try duck fat.

That's da bomb!

On May 21, 10:33*pm, George M. Middius > wrote:
> Pico Rico wrote:
> > > Eh. Nothing to write home about.
>
> > > Parboiled potatoes, sliced, coated in melted bacon fat, covered with
> > > sliced onion, seasoned with S&P, then browned in a hot oven.
>
> > > I like potatoes better with butter or olive oil.
> > try duck fat.
>
> That's da bomb!

duck fat is good for grated potatoes. we make a grated potato thing
for holidays and use duck fat (because we roast duck). If we roasted
goose, then we'd use goose fat.

On May 21, 6:16*pm, George M. Middius > wrote:
> Eh. Nothing to write home about.
>
> Parboiled potatoes, sliced, coated in melted bacon fat, covered with
> sliced onion, seasoned with S&P, then browned in a hot oven.
>
> I like potatoes better with butter or olive oil.

I prefer them w/o onions on the rare occasions that I have them.

--Bryan

l, not -l wrote:

> > Eh. Nothing to write home about.
> >
> > Parboiled potatoes, sliced, coated in melted bacon fat, covered with
> > sliced onion, seasoned with S&P, then browned in a hot oven.
> >
> > I like potatoes better with butter or olive oil.
>
> I have never found an oven-fried potato worth writing home about; but,
> that's just me.
>
> What kind of potato? I enjoy redskin new potatoes, sliced and pan fried
> (from raw, not parboiled) in bacon fat - then hit with a sprinkle of salt
> immediately after coming out of the pan.

These were red potatoes, but not "new" (assuming that means tiny
ones). I usually parboil waxy potatoes before roasting because
otherwise they're prone to falling apart. (I don't know why, but I'll
bet Alton Brown does.)

Anyway, I was commenting on the flavor of bacon in the potatoes. The
texture and potato-ness were fine. I've heard people raving about
cooking potatoes in bacon fat, but the wonder of it all escapes me.

I do like "German style" potato salad (vinegar dressing and bacon
bits).

On May 21, 9:17*pm, George M. Middius > wrote:

> Anyway, I was commenting on the flavor of bacon in the potatoes. The
> texture and potato-ness were fine. I've heard people raving about
> cooking potatoes in bacon fat, but the wonder of it all escapes me.


My grandmother kept bacon fat for some thing and used clarified
butter for others. I mentioned bacon fat potatoes in another thread
just today. But really it was not just potatoes I was thinking of, it
was potatoes and onions and keilbasa. It was a rib-sticking item for
a kid after playing around or swimming all afternoon. My point was
not about the flavor of the bacon or lard or whatever fat is used as
much as it was about how little of such fat a person needs for cooking
compared to what a lot of people think they need.

TJ

On May 21, 6:17*pm, George M. Middius > wrote:
> l, not -l wrote:
> > > Eh. Nothing to write home about.
>
> > > Parboiled potatoes, sliced, coated in melted bacon fat, covered with
> > > sliced onion, seasoned with S&P, then browned in a hot oven.
>
> > > I like potatoes better with butter or olive oil.
>
> > I have never found an oven-fried potato worth writing home about; but,
> > that's just me.

I'll coat sliced potatoes in oil and bake them when I make chicken
riganati (too lazy to check spelling). Those are good.


> > What kind of potato? *I enjoy redskin new potatoes, sliced and pan fried
> > (from raw, not parboiled) in bacon fat - then hit with a sprinkle of salt
> > immediately after coming out of the pan.
>
> These were red potatoes, but not "new" (assuming that means tiny
> ones). I usually parboil waxy potatoes before roasting because
> otherwise they're prone to falling apart. (I don't know why, but I'll
> bet Alton Brown does.)
>
> Anyway, I was commenting on the flavor of bacon in the potatoes. The
> texture and potato-ness were fine. I've heard people raving about
> cooking potatoes in bacon fat, but the wonder of it all escapes me.

Big difference between "home fries" and "oven-baked."

>
> I do like "German style" potato salad (vinegar dressing and bacon
> bits).

spamtrap1888 wrote:

> > Anyway, I was commenting on the flavor of bacon in the potatoes. The
> > texture and potato-ness were fine. I've heard people raving about
> > cooking potatoes in bacon fat, but the wonder of it all escapes me.
>
> Big difference between "home fries" and "oven-baked."

Aha! Good idea. I'll try my next batch of home fries with bacon fat
instead of butter+oil.

On Tue, 22 May 2012 07:54:08 -0700 (PDT), spamtrap1888
> wrote:

> I'll coat sliced potatoes in oil and bake them when I make chicken
> riganati (too lazy to check spelling). Those are good.

Any particular recipe or just go along with what
http://greek.food.com/recipe/kota-ri...chicken-307885
has to say about the process?

--
Food is an important part of a balanced diet.

George M. Middius wrote:
>
>> > Parboiled potatoes, sliced, coated in melted bacon fat, covered with
>> > sliced onion, seasoned with S&P, then browned in a hot oven.
>
> I do like "German style" potato salad (vinegar dressing and bacon
> bits).

You use half of the ingredients of a simple German potato salad so you
got half or less of the flavor. Seems fair to me.

Doug Freyburger wrote:

> >> > Parboiled potatoes, sliced, coated in melted bacon fat, covered with
> >> > sliced onion, seasoned with S&P, then browned in a hot oven.
> >
> > I do like "German style" potato salad (vinegar dressing and bacon
> > bits).
>
> You use half of the ingredients of a simple German potato salad so you
> got half or less of the flavor. Seems fair to me.

The recipes I like call for vinegar and actual bacon. I think those
ingredients would go farther in explaining the flavor gap.

On May 22, 9:04*am, "l, not -l" > wrote:
> On 21-May-2012, George M. Middius > wrote:
>
> > I do like "German style" potato salad (vinegar dressing and bacon
> > bits).
>
> During 1993-1994 we hosted an exchange student from Germany. *After being
> here a few weeks, my (then) wife thought a dinner of familiar food might be
> a good idea for one living so far from home. *Among the items prepared and
> served at that dinner was German potato salad; after sampling, Anna asked
> "what is this". *When told it was "German potato salad" she broke into
> hearty, sustained laughter. *Once composed, she informed us that she had
> never had or seen such a dish; sadly, such was true of nearly everything
> served at that meal that was supposed to be a touch of home.

German cooking is pretty regional -- I remember finding a Bavarian
restaurant in Berlin, to my amusement. Lacking heat and vinegar, My
grandma's potato salad was indistinguishable from James Beard's:
sliced potatoes in oil-heavy vinaigrette, with chopped celery and
onion for contrast and flavor. And there are some complete non
sequiturs: German chocolate cake was named after Mr. German, who sold
baking chocolate. Nothing to do with Deutschland at all.

spamtrap1888 wrote:
> On May 22, 9:04 am, "l, not -l" > wrote:
>> On 21-May-2012, George M. Middius > wrote:
>>
>>> I do like "German style" potato salad (vinegar dressing and bacon
>>> bits).
>> During 1993-1994 we hosted an exchange student from Germany. After being
>> here a few weeks, my (then) wife thought a dinner of familiar food might be
>> a good idea for one living so far from home. Among the items prepared and
>> served at that dinner was German potato salad; after sampling, Anna asked
>> "what is this". When told it was "German potato salad" she broke into
>> hearty, sustained laughter. Once composed, she informed us that she had
>> never had or seen such a dish; sadly, such was true of nearly everything
>> served at that meal that was supposed to be a touch of home.
>
> German cooking is pretty regional -- I remember finding a Bavarian
> restaurant in Berlin, to my amusement. Lacking heat and vinegar, My
> grandma's potato salad was indistinguishable from James Beard's:
> sliced potatoes in oil-heavy vinaigrette, with chopped celery and
> onion for contrast and flavor. And there are some complete non
> sequiturs: German chocolate cake was named after Mr. German, who sold
> baking chocolate. Nothing to do with Deutschland at all.

Re German Sweet Chocolate... I don't know that Samuel German ever
sold the chocolate that he invented. He was Walter Baker's
coachman, who later worked in Baker's chocolate factory, and he
sold the recipe to Baker.

--
Jean B.

On May 22, 12:04*pm, "l, not -l" > wrote:

> Once composed, she informed us that she had
> never had or seen such a dish; sadly, such was true of nearly everything
> served at that meal that was supposed to be a touch of home.


Doesn't mean it wasn't good, of course.

TJ