This leaves the potato drier, and they brown/crisp more quickly.

http://www.flickr.com/photos/36178182@N08/12173740634/

Whenever possible, I fry potatoes in a pan that was used the day before to
fry chicken.

http://www.flickr.com/photos/36178182@N08/12173938886/

--B

On Monday, January 27, 2014 7:42:44 AM UTC-8, Bryan-TGWWW wrote:


You can also "bake" your potato in the microwave till it is almost done.
cut it in half and let it cool, then shred it for hash browns or cut it in chunks for home fries.
They work really well that way.

On Monday, January 27, 2014 10:00:41 AM UTC-6, ImStillMags wrote:
> On Monday, January 27, 2014 7:42:44 AM UTC-8, Bryan-TGWWW wrote:
>
>
>
>
>
> You can also "bake" your potato in the microwave till it is almost done.
>
> cut it in half and let it cool, then shred it for hash browns
> or cut it in chunks for home fries.
>
> They work really well that way.

I've done that, and also used leftover baked potatoes from the night
before, but cutting them up first dries the surfaces.

--B

On Mon, 27 Jan 2014 08:04:26 -0800, Bryan-TGWWW wrote:

> On Monday, January 27, 2014 10:00:41 AM UTC-6, ImStillMags wrote:
>> On Monday, January 27, 2014 7:42:44 AM UTC-8, Bryan-TGWWW wrote:

>> You can also "bake" your potato in the microwave till it is almost done.
>>
>> cut it in half and let it cool, then shred it for hash browns or cut it
>> in chunks for home fries.
>>
>> They work really well that way.
>
> I've done that, and also used leftover baked potatoes from the night
> before, but cutting them up first dries the surfaces.

Agreed. Please do me a favour and tell me what 'TGWWW' means? Googling
didn't tell me much.

--
Cheers
Chatty Cathy

On Monday, January 27, 2014 10:39:36 AM UTC-6, Chatty Cathy wrote:
> On Mon, 27 Jan 2014 08:04:26 -0800, Bryan-TGWWW wrote:
>
>
>
> > On Monday, January 27, 2014 10:00:41 AM UTC-6, ImStillMags wrote:
>
> >> On Monday, January 27, 2014 7:42:44 AM UTC-8, Bryan-TGWWW wrote:
>
>
>
> >> You can also "bake" your potato in the microwave till it is almost done.
>
> >>
>
> >> cut it in half and let it cool, then shred it for hash browns or cut it
>
> >> in chunks for home fries.
>
> >>
>
> >> They work really well that way.
>
> >
>
> > I've done that, and also used leftover baked potatoes from the night
>
> > before, but cutting them up first dries the surfaces.
>
>
>
> Agreed. Please do me a favour and tell me what 'TGWWW' means? Googling
>
> didn't tell me much.
>
You're the first person who's asked, though I've been using it for
several months. I am writing a novel, and the main character's name
is Winter. It stands for The Guy Who Writes Winter.
My wife, a librarian, classifies it as a "racy romantic comedy," and it is
all three of those things. I'm about 220 pages in after about 11 months.
It has turned my life upside down. I should be writing that instead of
being on this NG, and I think that would be the preference of many folks
here as well.

Feel free do email me if you're curious.
>
> Cheers
>
> Chatty Cathy

--B

On Monday, January 27, 2014 8:04:26 AM UTC-8, Bryan-TGWWW wrote:

> > You can also "bake" your potato in the microwave till it is almost done.
>
> >
>
> > cut it in half and let it cool, then shred it for hash browns
>
> > or cut it in chunks for home fries.
>
> >
>
> > They work really well that way.
>
>
>
> I've done that, and also used leftover baked potatoes from the night
>
> before, but cutting them up first dries the surfaces.
>

But that's the whole point! Cutting them in half and letting them cool lets them steam out so that your hash browns cook up brown and crispy.

On Mon, 27 Jan 2014 09:05:30 -0800, Bryan-TGWWW wrote:

> On Monday, January 27, 2014 10:39:36 AM UTC-6, Chatty Cathy wrote:
>
>
>> Agreed. Please do me a favour and tell me what 'TGWWW' means? Googling
>> didn't tell me much.
>>
> You're the first person who's asked, though I've been using it for
> several months. I am writing a novel, and the main character's name is
> Winter. It stands for The Guy Who Writes Winter. My wife, a librarian,
> classifies it as a "racy romantic comedy," and it is all three of those
> things. I'm about 220 pages in after about 11 months. It has turned my
> life upside down. I should be writing that instead of being on this NG,
> and I think that would be the preference of many folks here as well.

Ahhh, now I geddit. Didn't know you were writing a book, sounds rather
exciting - and I hope it's a best seller in the making!

--
Cheers
Chatty Cathy

On Mon, 27 Jan 2014 09:37:26 -0800, ImStillMags wrote:


> But that's the whole point! Cutting them in half and letting them
> cool lets them steam out so that your hash browns cook up brown and
> crispy.

I thought hash browns were made from shredded (raw) potatoes. Did I think
wrong?

--
Cheers
Chatty Cathy

"ChattyCathy" > wrote in message
news
> On Mon, 27 Jan 2014 09:37:26 -0800, ImStillMags wrote:
>
>
>> But that's the whole point! Cutting them in half and letting them
>> cool lets them steam out so that your hash browns cook up brown and
>> crispy.
>
> I thought hash browns were made from shredded (raw) potatoes. Did I think
> wrong?

If you are then so am I


--
http://www.helpforheroes.org.uk/shop/

On Monday, January 27, 2014 12:03:27 PM UTC-6, Sqwertz wrote:
> On Mon, 27 Jan 2014 07:42:44 -0800 (PST), Bryan-TGWWW wrote:
>
>
>
> > http://www.flickr.com/photos/36178182@N08/12173938886/
>
>
>
> You consider those cooked ?!?!
>
I went on to brown them a bit more, but I wanted to get my wife's camera out
of the kitchen. At the point of the photo, they were probably "cooked"
enough, just not browned.
>
> -sw

--Bryan

In article >,
ChattyCathy > wrote:
>On Mon, 27 Jan 2014 09:37:26 -0800, ImStillMags wrote:
>
>
>> But that's the whole point! Cutting them in half and letting them
>> cool lets them steam out so that your hash browns cook up brown and
>> crispy.
>
>I thought hash browns were made from shredded (raw) potatoes. Did I think
>wrong?

There's some... latitude... on what constitutes hash browns. Since
"hash" kind of generically means "cut up" (in the sense of "hack")
people will refer to shredded, cubed, or sometimes vaguely sliced
potatoes, fried in a pan or on a griddle until brown (in the best
of all possible worlds) as "hash browns".

The cubed or vaguely sliced ones are often called home fries.

The most common (as far as I can tell) hash brown is shredded, although
since it's difficult to make hash browns out of raw potatoes,
restaurants (especially) use previously (or still) frozen shredded
potatoes. In the U.S., there also are fresh-pack shredded potatoes
(Simply Potatoes) and as we've seen dried shredded potatoes from
which hash browns can be made.

For my money, since I've had all too many servings of pallid
"hash browns", I'm just happy if they're brown, whatever shape
they are.

Cindy Hamilton
--

On 1/27/2014 1:32 PM, ChattyCathy wrote:
> On Mon, 27 Jan 2014 09:37:26 -0800, ImStillMags wrote:
>
>
>> But that's the whole point! Cutting them in half and letting them
>> cool lets them steam out so that your hash browns cook up brown and
>> crispy.
>
> I thought hash browns were made from shredded (raw) potatoes. Did I think
> wrong?
>
There's more than one interpretation of hash browns. Shredded/grated
raw potatoes are one. Cubed potatoes fried with onions are another.
Using leftover baked or boiled potatoes, cut up then fried, yet another.

Jill

"Cindy Hamilton" > wrote in message
...
> In article >,
> ChattyCathy > wrote:
>>On Mon, 27 Jan 2014 09:37:26 -0800, ImStillMags wrote:
>>
>>
>>> But that's the whole point! Cutting them in half and letting them
>>> cool lets them steam out so that your hash browns cook up brown and
>>> crispy.
>>
>>I thought hash browns were made from shredded (raw) potatoes. Did I think
>>wrong?
>
> There's some... latitude... on what constitutes hash browns. Since
> "hash" kind of generically means "cut up" (in the sense of "hack")
> people will refer to shredded, cubed, or sometimes vaguely sliced
> potatoes, fried in a pan or on a griddle until brown (in the best
> of all possible worlds) as "hash browns".
>
> The cubed or vaguely sliced ones are often called home fries.
>
> The most common (as far as I can tell) hash brown is shredded, although
> since it's difficult to make hash browns out of raw potatoes,
> restaurants (especially) use previously (or still) frozen shredded
> potatoes. In the U.S., there also are fresh-pack shredded potatoes
> (Simply Potatoes) and as we've seen dried shredded potatoes from
> which hash browns can be made.
>
> For my money, since I've had all too many servings of pallid
> "hash browns", I'm just happy if they're brown, whatever shape
> they are.

I am not sure but I think it sf and dsi1 to spoke about dried hash browns
..... I think

http://www.helpforheroes.org.uk/shop/

On Mon, 27 Jan 2014 19:42:42 GMT, (Cindy Hamilton)
wrote:

>In article >,
>ChattyCathy > wrote:
>>On Mon, 27 Jan 2014 09:37:26 -0800, ImStillMags wrote:
>>
>>
>>> But that's the whole point! Cutting them in half and letting them
>>> cool lets them steam out so that your hash browns cook up brown and
>>> crispy.
>>
>>I thought hash browns were made from shredded (raw) potatoes. Did I think
>>wrong?
>
>There's some... latitude...

Not really... hash browns are made with raw spuds, home fries are made
with boiled spuds.

Hash browns are shredded raw spuds that are roughly formed into a
"cake" and pan fried in substantial hot oil. Home fries are boiled
spuds that are sliced into largish dice (~5/8") or random chunks and
fried in minimal oil on low heat usually along with onions & s n'p
with occasional turning n' tossing. Hash browns and home fries are
very different. I don't much care for hash browns but I do home fries
often, 'bout once a week... my favorite way to fix them is in an
omelet, ie. lots of beaten eggs poured over... guess yoose can call it
a home fries frittata. It's a favorite dinner meal... easy because I
prep the home fries in the morning, then they wait until dinner time
when I add the eggs. I usually use about 2 pounds of potatoes and the
entire dozen eggs... makes dinner twice for two and sometimes some
left over for a snack.

Btw, the navy didn't serve hash browns aboard ship but served home
fries very often, most every time eggs-to-order were on the menu. Hash
browns were too time consuming and not really possible to prepare for
hundreds in the alloted time... maybe today they serve those premade
frozen hash browns like from the fast food joints. Proper home fries
are easy to prepare way in advance, fill roasting pans, refrigerate,
reheat in the ovens, and serve portions by the scoop. Home fries were
a big seller with the rebels, yankees prefered french fries. Hash
browns are really a form of french fries.

On 2014-01-27, ImStillMags > wrote:

> You can also "bake" your potato in the microwave till it is almost
> done. cut it in half and let it cool, then shred it for hash browns
> or cut it in chunks for home fries. They work really well that way.

Yep. Been doing it for yrs. Works excellently.

nb

On 2014-01-27, jmcquown > wrote:

> There's more than one interpretation of hash browns. Shredded/grated
> raw potatoes are one. Cubed potatoes fried with onions are another.
> Using leftover baked or boiled potatoes, cut up then fried, yet another.

Jill is on target. I've usta argue this, endlessly. As a youth, I
learned true hash browns are pre-cooked potatoes, traditionally baked
potatoes left over from previous night's service. But! ....if ppl
prefer them made from freshly shredded spuds, who am I to say what
they should like.

One of the finest meals I ever saw cooked, as a young tad --which I
later copied and learned to do-- was when a lanky hungry teen came
home after school (we were visiting his family) and fried up a mess 'o
tater slices. Raw potato, sliced, and fried up in an iron skillet in
hot bacon grease until the edges were lightly browned and crunchy.
Salt. Pepper. He gave me a taste. Total gustatory nirvana! Sounds
simple enough, but try it.

nb.

In article >,
notbob > wrote:
>On 2014-01-27, jmcquown > wrote:
>
>> There's more than one interpretation of hash browns. Shredded/grated
>> raw potatoes are one. Cubed potatoes fried with onions are another.
>> Using leftover baked or boiled potatoes, cut up then fried, yet another.
>
>Jill is on target. I've usta argue this, endlessly. As a youth, I
>learned true hash browns are pre-cooked potatoes, traditionally baked
>potatoes left over from previous night's service. But! ....if ppl
>prefer them made from freshly shredded spuds, who am I to say what
>they should like.
>
>One of the finest meals I ever saw cooked, as a young tad --which I
>later copied and learned to do-- was when a lanky hungry teen came
>home after school (we were visiting his family) and fried up a mess 'o
>tater slices. Raw potato, sliced, and fried up in an iron skillet in
>hot bacon grease until the edges were lightly browned and crunchy.
>Salt. Pepper. He gave me a taste. Total gustatory nirvana! Sounds
>simple enough, but try it.

This is one of my husband's specialties; he also adds onions.

Cindy Hamilton
--

On Mon, 27 Jan 2014 12:03:27 -0600, Sqwertz wrote:

> You consider those cooked ?!?!
>
> -sw

You still jonesing for Laredo 100s?

On 2014-01-27, Cindy Hamilton > wrote:

> This is one of my husband's specialties; he also adds onions.

Now I AM! hungry.

nb

"notbob" > wrote in message
...
> On 2014-01-27, jmcquown > wrote:
>
>> There's more than one interpretation of hash browns. Shredded/grated
>> raw potatoes are one. Cubed potatoes fried with onions are another.
>> Using leftover baked or boiled potatoes, cut up then fried, yet another.
>
> Jill is on target. I've usta argue this, endlessly. As a youth, I
> learned true hash browns are pre-cooked potatoes, traditionally baked
> potatoes left over from previous night's service. But! ....if ppl
> prefer them made from freshly shredded spuds, who am I to say what
> they should like.

Thanks for this nb.

--
http://www.helpforheroes.org.uk/shop/

On Monday, January 27, 2014 11:41:45 AM UTC-6, Chatty Cathy wrote:
> On Mon, 27 Jan 2014 09:05:30 -0800, Bryan-TGWWW wrote:
>
>
>
> > On Monday, January 27, 2014 10:39:36 AM UTC-6, Chatty Cathy wrote:
>
> >
>
> >
>
> >> Agreed. Please do me a favour and tell me what 'TGWWW' means? Googling
>
> >> didn't tell me much.
>
> >>
>
> > You're the first person who's asked, though I've been using it for
>
> > several months. I am writing a novel, and the main character's name is
>
> > Winter. It stands for The Guy Who Writes Winter. My wife, a librarian,
>
> > classifies it as a "racy romantic comedy," and it is all three of those
>
> > things. I'm about 220 pages in after about 11 months. It has turned my
>
> > life upside down. I should be writing that instead of being on this NG,
>
> > and I think that would be the preference of many folks here as well.
>
>
>
> Ahhh, now I geddit. Didn't know you were writing a book, sounds rather
>
> exciting - and I hope it's a best seller in the making!
>
It is exciting. For one thing, I'm in love with at least three women; my
wife, of course, more than ever; Winter; and Ann (the other main female
character). Winter gives presents, it's something she does, and she has
somehow conferred upon me the capacity to be in love with more than one
person at a time in a way I never have before. Luckily, my dear wife is
anything but the jealous type.
>
> --
>
> Cheers
>
> Chatty Cathy

--B

ChattyCathy wrote:
>
> I thought hash browns were made from shredded (raw) potatoes. Did I think
> wrong?

That's how I've always made them but I might try the dehydrated kind
since many here seem to like them so much.

G.

On 2014-01-27 22:01:21 +0000, Ophelia said:

> "notbob" > wrote in message
> ...
>> On 2014-01-27, jmcquown > wrote:
>>
>>> There's more than one interpretation of hash browns. Shredded/grated
>>> raw potatoes are one. Cubed potatoes fried with onions are another.
>>> Using leftover baked or boiled potatoes, cut up then fried, yet another.
>>
>> Jill is on target. I've usta argue this, endlessly. As a youth, I
>> learned true hash browns are pre-cooked potatoes, traditionally baked
>> potatoes left over from previous night's service. But! ....if ppl
>> prefer them made from freshly shredded spuds, who am I to say what
>> they should like.
>
> Thanks for this nb.

Every time I've tried them raw and shredded they didn't cook up right.
Maybe it was the lack of an acidulated salty bath.

"gtr" > wrote in message news:2014012718163372789-xxx@yyyzzz...
> On 2014-01-27 22:01:21 +0000, Ophelia said:
>
>> "notbob" > wrote in message
>> ...
>>> On 2014-01-27, jmcquown > wrote:
>>>
>>>> There's more than one interpretation of hash browns. Shredded/grated
>>>> raw potatoes are one. Cubed potatoes fried with onions are another.
>>>> Using leftover baked or boiled potatoes, cut up then fried, yet
>>>> another.
>>>
>>> Jill is on target. I've usta argue this, endlessly. As a youth, I
>>> learned true hash browns are pre-cooked potatoes, traditionally baked
>>> potatoes left over from previous night's service. But! ....if ppl
>>> prefer them made from freshly shredded spuds, who am I to say what
>>> they should like.
>>
>> Thanks for this nb.
>
> Every time I've tried them raw and shredded they didn't cook up right.
> Maybe it was the lack of an acidulated salty bath.

My mom soaked hers for about an hour in cold, salted water after they'd been
cut up. Then drained them on a towel.

On Monday, January 27, 2014 4:41:49 PM UTC-6, Bryan-TGWWW wrote:
> >
>
> It is exciting. For one thing, I'm in love with at least three women; my
>
> wife, of course, more than ever; Winter; and Ann (the other main female
>
> character). Winter gives presents, it's something she does, and she has
>
> somehow conferred upon me the capacity to be in love with more than one
>
> person at a time in a way I never have before. Luckily, my dear wife is
>
> anything but the jealous type.

You really should just shove yer cock into a Cuisinart and get it over with. I'm sorry for the ****ed up way your son is going to be in the future after having been raised by you. Yer just weird.

Bryan-TGWWW > wrote in
:

> This leaves the potato drier, and they brown/crisp more quickly.
>
> http://www.flickr.com/photos/36178182@N08/12173740634/
>
> Whenever possible, I fry potatoes in a pan that was used the day
> before to fry chicken.
>
> http://www.flickr.com/photos/36178182@N08/12173938886/
>
> --B

I've talked with a few short order cooks about how they do home fries and
most of them par boil them rather than par bake them. After they've been
boiled for several minutes, they're drained and put in the refrigerator
over night, then "fried" on the flattop in the morning for the breakfast
crowd.

In article <2014012718112693046-xxx@yyyzzz>, gtr > wrote:
>
>Is there any real difference bretween parboiling vs. par-baking for
>prepping for hash-browns or cornbeef hash?
>

It probably depends on the potato. Baking tends to yield a
drier product, and russets are especially prone to soak up water
when boiled.

Myself, I've never done either one, but since you followed up
my post, I essayed an answer.

Cindy Hamilton
--

On 1/27/2014 1:03 PM, Sqwertz wrote:
> On Mon, 27 Jan 2014 07:42:44 -0800 (PST), Bryan-TGWWW wrote:
>
>> http://www.flickr.com/photos/36178182@N08/12173938886/
>
> You consider those cooked ?!?!
>
> -sw
>
They're barely *browned*!

Jill

On 2014-01-28 11:45:22 +0000, Alan Holbrook said:

> Bryan-TGWWW > wrote in
> :
>
>> This leaves the potato drier, and they brown/crisp more quickly.
>>
>> http://www.flickr.com/photos/36178182@N08/12173740634/
>>
>> Whenever possible, I fry potatoes in a pan that was used the day
>> before to fry chicken.
>>
>> http://www.flickr.com/photos/36178182@N08/12173938886/
>>
>> --B
>
> I've talked with a few short order cooks about how they do home fries and
> most of them par boil them rather than par bake them. After they've been
> boiled for several minutes, they're drained and put in the refrigerator
> over night, then "fried" on the flattop in the morning for the breakfast
> crowd.

Before frying they shread them. I wonder how.

On Tuesday, January 28, 2014 7:26:45 AM UTC-8, gtr wrote:
>
> Before frying they shread them. I wonder how.


In a 'cuisinart' or robot coupe, a food processor with a shredding blade.

You can do the same thing at home with the shredding blade on your food processor.

On 1/28/2014 6:45 AM, Alan Holbrook wrote:

>
> I've talked with a few short order cooks about how they do home fries and
> most of them par boil them rather than par bake them. After they've been
> boiled for several minutes, they're drained and put in the refrigerator
> over night, then "fried" on the flattop in the morning for the breakfast
> crowd.
>

I don't make home fries often, but I do fry potatoes otherwise. One of
my favorites is a Yukon Gold that I'll nuke for a few minutes, cut
either into a steak fry or chunks and brown them in a frying pan. Nice
crispy outside, soft inside.

Sometimes I use just salt, other times I mix salt, pepper, garlic
powder, basil, rosemary.

On Tuesday, January 28, 2014 3:45:10 AM UTC-6, wrote:
> On Monday, January 27, 2014 4:41:49 PM UTC-6, Bryan-TGWWW wrote:
>
> > >
>
> >
>
> > It is exciting. For one thing, I'm in love with at least three women; my
>
> >
>
> > wife, of course, more than ever; Winter; and Ann (the other main female
>
> >
>
> > character). Winter gives presents, it's something she does, and she has
>
> >
>
> > somehow conferred upon me the capacity to be in love with more than one
>
> >
>
> > person at a time in a way I never have before. Luckily, my dear wife is
>
> >
>
> > anything but the jealous type.
>
>
>
> You really should just shove yer cock into a Cuisinart and get it
> over with. I'm sorry for the ****ed up way your son is going to be
> in the future after having been raised by you. Yer just weird.

You're jealous. My guess is that you've never been particularly desirable,
and have never known what it is like to be damned near worshiped. How sad
for you, Miss Puke Mouth, but I actually take pleasure from your misfortune.
It's fun reminding you that there's a world you'll never be part of, and you
know exactly what I mean.

--B

Ed Pawlowski wrote:
>Alan Holbrook wrote:
>>
>> I've talked with a few short order cooks about how they do home fries and
>> most of them par boil them rather than par bake them. After they've been
>> boiled for several minutes, they're drained and put in the refrigerator
>> over night, then "fried" on the flattop in the morning for the breakfast
>> crowd.
>
>I don't make home fries often, but I do fry potatoes otherwise. One of
>my favorites is a Yukon Gold that I'll nuke for a few minutes, cut
>either into a steak fry or chunks and brown them in a frying pan. Nice
>crispy outside, soft inside.
>
>Sometimes I use just salt, other times I mix salt, pepper, garlic
>powder, basil, rosemary.

One of my favorites is fried potatoes with eggs.
Start sauteeing the spuds in the morning, then add eggs whenever:
http://i57.tinypic.com/fampo1.jpg
Perfect paper plate dinner:
http://i60.tinypic.com/2a6t640.jpg
But those are not home fries nor are they hash browns... they're
merely fried potatoes.

jmcquown wrote:
>
> On 1/27/2014 1:03 PM, Sqwertz wrote:
> > On Mon, 27 Jan 2014 07:42:44 -0800 (PST), Bryan-TGWWW wrote:
> >
> >> http://www.flickr.com/photos/36178182@N08/12173938886/
> >
> > You consider those cooked ?!?!
> >
> > -sw
> >
> They're barely *browned*!
>
> Jill

But they would be tasty with S&P as long as they are fully cooked.
Browned well would be better though.


G.

On Tue, 28 Jan 2014 14:39:30 GMT, (Cindy Hamilton)
wrote:

> In article <2014012718112693046-xxx@yyyzzz>, gtr > wrote:
> >
> >Is there any real difference bretween parboiling vs. par-baking for
> >prepping for hash-browns or cornbeef hash?
> >
>
> It probably depends on the potato. Baking tends to yield a
> drier product, and russets are especially prone to soak up water
> when boiled.
>
> Myself, I've never done either one, but since you followed up
> my post, I essayed an answer.
>
>
Corn beef hash uses the same potatoes that you boiled with the CB...
in my case, it's red potatoes and they don't get soggy.


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

Brooklyn1 wrote:
>
> One of my favorites is fried potatoes with eggs.
> Start sauteeing the spuds in the morning, then add eggs whenever:
> http://i57.tinypic.com/fampo1.jpg

Thanks for that idea, Sheldon. I fry potatoes like that often and
usually with some onion in there but I've never thought to combine it
later with eggs. Separate on the plate but not combined. I might do
that today...along with a couple of pieces of buttered toast. yum!

> Perfect paper plate dinner:
> http://i60.tinypic.com/2a6t640.jpg

I rarely use paper plates like you and Julie do. It's easy enough to
wash a regular plate. I also have a set of those "basket" paper plate
holders but we will often get some food from the plate onto the basket
edge. Guess I'm just a sloppy pig. haha I'd rather just wash a plate
than the basket holder.

G.

Gary wrote:
>Brooklyn1 wrote:
>>
>> One of my favorites is fried potatoes with eggs.
>> Start sauteeing the spuds in the morning, then add eggs whenever:
>> http://i57.tinypic.com/fampo1.jpg
>
>Thanks for that idea, Sheldon. I fry potatoes like that often and
>usually with some onion in there but I've never thought to combine it
>later with eggs. Separate on the plate but not combined. I might do
>that today...along with a couple of pieces of buttered toast. yum!
>
>> Perfect paper plate dinner:
>> http://i60.tinypic.com/2a6t640.jpg
>
>I rarely use paper plates like you and Julie do. It's easy enough to
>wash a regular plate. I also have a set of those "basket" paper plate
>holders but we will often get some food from the plate onto the basket
>edge. Guess I'm just a sloppy pig. haha I'd rather just wash a plate
>than the basket holder.

Paper plates work well with fried foods, they absorb substantial fat
calories... even when I eat fried food from a china plate I first put
a paper towel or brown paper bag on the plate. How many times do you
get served fried foods at a restaurant on a china plate and it's
swimming in grease... years ago fries to go were in a brown paper bag,
not silly styrofoam. I see nothing wrong with paper plates when used
appropriately... and a paper plate costs less than washing a single
dish... no hot water, no dishwashing detergent, and the paper plate
goes in with the recyclables. The paper plates I buy in a box of
1,000 cost like $9, less than a penny each... you can't wash a single
plate for less than a penny. And most times I can use a paper plate
twice, cats don't mind eating from a used paper plate, less food bowls
to wash.

On 1/29/2014 7:40 AM, Gary wrote:
> Brooklyn1 wrote:
>>
>> One of my favorites is fried potatoes with eggs.
>> Start sauteeing the spuds in the morning, then add eggs whenever:
>> http://i57.tinypic.com/fampo1.jpg
>
> Thanks for that idea, Sheldon. I fry potatoes like that often and
> usually with some onion in there but I've never thought to combine it
> later with eggs. Separate on the plate but not combined. I might do
> that today...along with a couple of pieces of buttered toast. yum!
>
I'd add some cooked crumbled bacon to that Or diced ham, if I had some.

Jill

>> Perfect paper plate dinner:
>> http://i60.tinypic.com/2a6t640.jpg
>
> I rarely use paper plates like you and Julie do. It's easy enough to
> wash a regular plate. I also have a set of those "basket" paper plate
> holders but we will often get some food from the plate onto the basket
> edge. Guess I'm just a sloppy pig. haha I'd rather just wash a plate
> than the basket holder.
>
> G.
>
I use paper plates if I'm nuking some quick-fix thing. If I've taken
the time to cook something, I use a real plate. I certainly don't go
out of my way to buy holiday-themed paper plates.

Jill

On Tue, 28 Jan 2014 13:09:20 -0500, Brooklyn1
> wrote:
snip
>
>One of my favorites is fried potatoes with eggs.
>Start sauteeing the spuds in the morning, then add eggs whenever:
>http://i57.tinypic.com/fampo1.jpg
>Perfect paper plate dinner:
>http://i60.tinypic.com/2a6t640.jpg
>But those are not home fries nor are they hash browns... they're
>merely fried potatoes.

I like this. Start by frying up diced bacon. Fry the cooked potatoes
in the bacon grease. When almost done, add chopped onion and bell
pepper. Scramble some eggs. Stir all together and add some diced
green onions if you have them.
http://tinyurl.com/qc4ajbq
Janet US

jmcquown wrote:
>Gary wrote:
>> Brooklyn1 wrote:
>>>
>>> One of my favorites is fried potatoes with eggs.
>>> Start sauteeing the spuds in the morning, then add eggs whenever:
>>> http://i57.tinypic.com/fampo1.jpg
>>
>> Thanks for that idea, Sheldon. I fry potatoes like that often and
>> usually with some onion in there but I've never thought to combine it
>> later with eggs. Separate on the plate but not combined. I might do
>> that today...along with a couple of pieces of buttered toast. yum!
>>
>I'd add some cooked crumbled bacon to that Or diced ham, if I had some.

Sometimes I add Spam, onions, bell peppers, celery, 'shrooms, salami,
pepperoni, even left over pasta... there's no end to what goes with
eggs. I don't add bacon because I really don't like bacon so I never
cook any, it has to be over forty years since I cooked bacon... I
cooked and had to smell enough bacon in the navy to last the rest of
my life. I don't like to eat at places like IHOP because they stink
of bacon. I know it sounds weird but after having to cook like a
hundred pounds of bacon almost every morning I can't stand the sight
of bacon frying... all that fattiness curling and bubbling like the
blob makes me want to heave.



>>> Perfect paper plate dinner:
>>> http://i60.tinypic.com/2a6t640.jpg
>>
>> I rarely use paper plates like you and Julie do. It's easy enough to
>> wash a regular plate. I also have a set of those "basket" paper plate
>> holders but we will often get some food from the plate onto the basket
>> edge. Guess I'm just a sloppy pig. haha I'd rather just wash a plate
>> than the basket holder.
>>
>> G.
>>
>I use paper plates if I'm nuking some quick-fix thing. If I've taken
>the time to cook something, I use a real plate.

If I took the time to fry potatoes with eggs I don't consider that
needing a real plate. I'd much rather eat fried from paper, the paper
absorbs lots of uneccessary fat calories too. However if I'm going to
eat pork chops, roast beef, or anything needs cutting and/or is juicy
then that's worthy of a real dish. I eat sandwiches from a paper
plate all teh time, in fact I typically eat sandwiches off the small
cuttin gboard I used to build them... I eat fruit, cheese, and sausage
off a cutting board too. However I don't like hot beverages from
paper either, no way I'm gonna pay big bucks for a cawfee served in a
paper cup... I don't like cold beverages from a paper cup either, I'd
rather swig a brewski from the can than paper.

>I certainly don't go
>out of my way to buy holiday-themed paper plates.

I buy the plainest least expensive white paper plates I can find, in
fact I won't buy the plasticized paper plates, those don't absorb
grease. I also find a lot of uses for cheapo paper plates...I
carefully cut slits all around and they make excellent liners for the
bottom of waste baskets... I can't use plastic bags with cats. And
once again, a paper plate costs less than washing a dish