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Potato Gnocchi (another Gordon Ramsay how-to)
"jmcquown" > wrote in message ... > On 12/23/2014 9:00 PM, Julie Bove wrote: >> >> "jmcquown" > wrote in message >> ... >>> On 12/23/2014 8:41 PM, Julie Bove wrote: >>>> >>>> "sf" > wrote in message >>>> ... >>>>> On Tue, 23 Dec 2014 14:27:13 -0500, jmcquown > >>>>> wrote: >>>>> >>>>>> On 12/23/2014 12:03 PM, sf wrote: >>>>>> > Okay, that will work. What you have is a ricer, not a masher. A >>>>>> > masher looks like this and it makes very light mashed potatoes. >>>>>> > http://www.eatoutzone.com/images/potato_masher.jpg >>>>>> >>>>>> According to the video Ramsay's potato "ricer" looks like a big >>>>>> garlic >>>>>> press. What I have a a masher/smasher. I don't have one of the >>>>>> squiggly shaped things. The implement I have smashes, mashes and >>>>>> otherwise crushes warm cooked potatoes.  >>>>>> >>>>> I have both and prefer the zig zag style for making mashed potatoes... >>>>> the kind with butter and milk. >>>> >>>> I find the zig zag kind to be highly ineffective. >>> >>> Is anything in your world ever effective? >> >> Yeah. My potato masher for one thing. It's just like yours. > > Sorry, Julie, for being overy bitchy. The potato masher you and I have is > indeed a masher. It works just fine. > > I'm sure the zig zag masher works, too, but I'm not going to run out and > get one. I've successfully smashed and mashed potatoes for many years. > > The zig zag masher is a hell of a lot more work. It leaves lumps in there aplenty and you have to keep going over and over the potatoes many times. The kind that we have is much more effective, I assure you! |
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Potato Gnocchi (another Gordon Ramsay how-to)
"sf" > wrote in message ... > On Tue, 23 Dec 2014 17:41:46 -0800, "Julie Bove" > > wrote: > >> >> I find the zig zag kind to be highly ineffective. > > You're not cooking the potatoes correctly, you're not using it > correctly, maybe you're not using russets. Can't help you. I make > the BEST mashed potatoes with them. I have every implement mentioned > in this thread and it is by far the only and best utensil to make > *perfect* (not lumpy, not wallpaper paste) mashed potatoes. I generally only use Russets for baked. I prefer Yukon Gold for mashed but it's all a moot point now as nobody in this house eats mashed potatoes any more. My mom had the zig zag type. Perhaps it was a different brand than yours but it didn't work for beans. Not only did you have to press down with it many more times than you do with the kind that I have, but you had to beat the potatoes with it as well. With mine? All you have to do is press it down a few times. Done. |
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Potato Gnocchi (another Gordon Ramsay how-to)
> wrote in message ... > On Tuesday, December 23, 2014 7:41:59 PM UTC-6, Julie Bove wrote: >> >> "sf" > wrote in message >> >> >> > I have both and prefer the zig zag style for making mashed potatoes... >> > the kind with butter and milk. >> >> I find the zig zag kind to be highly ineffective. >> >> > My mother had a zig zag kind and it just worked you to death to get creamy > potatoes, both types are ok if you want a workout. Yes. It will eventually work. But why go to all that trouble? |
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Potato Gnocchi (another Gordon Ramsay how-to)
On Tue, 23 Dec 2014 21:25:06 -0500, jmcquown >
wrote: > On 12/23/2014 9:18 PM, sf wrote: > > On Tue, 23 Dec 2014 17:40:07 -0800, "Julie Bove" > > > wrote: > > > >> > >> "sf" > wrote in message > >> ... > >>> On Tue, 23 Dec 2014 10:35:29 -0500, jmcquown > > >>> wrote: > >>> > >>>> On 12/23/2014 5:05 AM, sf wrote: > >>>>> On Mon, 22 Dec 2014 17:21:04 -0500, jmcquown > > >>>>> wrote: > >>>>> > >>>>>> On 12/22/2014 4:51 PM, sf wrote: > >>>>>>> On Mon, 22 Dec 2014 15:41:08 -0500, jmcquown > > >>>>>>> wrote: > >>>>>>> > >>>>>>>> I don't know why I've never made gnocchi. I like it and I know it's > >>>>>>>> not > >>>>>>>> difficult, I just never think about it. Looks like a good way to > >>>>>>>> use up > >>>>>>>> leftover baked or boiled spuds. > >>>>>>>> > >>>>>>>> https://www.youtube.com/watch?v=unAOVy92a_8 > >>>>>>>> > >>>>>>> I like his recipe because it includes ricotta. I've never eaten > >>>>>>> potato gnocchi that I liked, but ricotta is like eating a cloud - > >>>>>>> it's > >>>>>>> so light. > >>>>>>> > >>>>>> > >>>>>> I think the ricotta makes all the difference. I plan on making some > >>>>>> potato gnocchi next year. I'll wait until Spring to find fresh peas > >>>>>> at > >>>>>> the farm stand. > >>>>>> > >>>>>> I wouldn't bother with the potato ricer gadget, just a fork for > >>>>>> lightly > >>>>>> smashing the cooked potatoes. It's going to wind up as a dough, after > >>>>>> all. One less thing to wash. > >>>>>> > >>>>> I don't know well how a fork will work. Personally, I'd use a ricer > >>>>> - but I already have one... in fact, I had two up until Thanksgiving. > >>>>> No idea how that happened. We did T-Day at DD's house this year. Her > >>>>> husband always makes the mashed potatoes and he wanted to try ricing > >>>>> them this year, so I had a good excuse to gift someone with the extra > >>>>> ricer. > >>>>> > >>>> I have an old potato masher, looks something like this: > >>>> > >>>> http://tinyurl.com/ldvuzyk > >>>> > >>>> It's not a ricer in that it doesn't extrude the potatos in strings. I'd > >>>> probably use that but I don't see why a fork wouldn't work. The > >>>> potatoes are already cooked. I'll most likely be working with still > >>>> warm (not chilled overnight) baked potatoes. > >>>> > >>> > >>> Okay, that will work. What you have is a ricer, not a masher. A > >>> masher looks like this and it makes very light mashed potatoes. > >>> http://www.eatoutzone.com/images/potato_masher.jpg > >> > >> Nonsense! What she has certainly is a masher and a heck of a lot more > >> effective than the one in your pic. My mom had that kind and I consider it > >> useless. > >> > >> With a ricer, you have to put the potatoes in it and press them through. I > >> have never tried that method and probably wouldn't. Some say they don't > >> like that method because it allows the potatoes to cool off too much. > > > > You obviously have zero idea of what a ricer does or is. That type is > > precursor to the bucket type. > > > The "bucket type" (as you describe it) is exactly what I wouldn't want > to use. > What you have is a ricer and it will work better than a fork to prepare potatoes for the basis of your gnocchi, should you ever decide to attempt making it. -- A kitchen without a cook is just a room. |
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Potato Gnocchi (another Gordon Ramsay how-to)
"sf" > wrote in message ... > On Tue, 23 Dec 2014 21:25:06 -0500, jmcquown > > wrote: > >> On 12/23/2014 9:18 PM, sf wrote: >> > On Tue, 23 Dec 2014 17:40:07 -0800, "Julie Bove" >> > > wrote: >> > >> >> >> >> "sf" > wrote in message >> >> ... >> >>> On Tue, 23 Dec 2014 10:35:29 -0500, jmcquown > >> >>> wrote: >> >>> >> >>>> On 12/23/2014 5:05 AM, sf wrote: >> >>>>> On Mon, 22 Dec 2014 17:21:04 -0500, jmcquown >> >>>>> > >> >>>>> wrote: >> >>>>> >> >>>>>> On 12/22/2014 4:51 PM, sf wrote: >> >>>>>>> On Mon, 22 Dec 2014 15:41:08 -0500, jmcquown >> >>>>>>> > >> >>>>>>> wrote: >> >>>>>>> >> >>>>>>>> I don't know why I've never made gnocchi. I like it and I know >> >>>>>>>> it's >> >>>>>>>> not >> >>>>>>>> difficult, I just never think about it. Looks like a good way >> >>>>>>>> to >> >>>>>>>> use up >> >>>>>>>> leftover baked or boiled spuds. >> >>>>>>>> >> >>>>>>>> https://www.youtube.com/watch?v=unAOVy92a_8 >> >>>>>>>> >> >>>>>>> I like his recipe because it includes ricotta. I've never eaten >> >>>>>>> potato gnocchi that I liked, but ricotta is like eating a cloud - >> >>>>>>> it's >> >>>>>>> so light. >> >>>>>>> >> >>>>>> >> >>>>>> I think the ricotta makes all the difference. I plan on making >> >>>>>> some >> >>>>>> potato gnocchi next year. I'll wait until Spring to find fresh >> >>>>>> peas >> >>>>>> at >> >>>>>> the farm stand. >> >>>>>> >> >>>>>> I wouldn't bother with the potato ricer gadget, just a fork for >> >>>>>> lightly >> >>>>>> smashing the cooked potatoes. It's going to wind up as a dough, >> >>>>>> after >> >>>>>> all. One less thing to wash. >> >>>>>> >> >>>>> I don't know well how a fork will work. Personally, I'd use a >> >>>>> ricer >> >>>>> - but I already have one... in fact, I had two up until >> >>>>> Thanksgiving. >> >>>>> No idea how that happened. We did T-Day at DD's house this year. >> >>>>> Her >> >>>>> husband always makes the mashed potatoes and he wanted to try >> >>>>> ricing >> >>>>> them this year, so I had a good excuse to gift someone with the >> >>>>> extra >> >>>>> ricer. >> >>>>> >> >>>> I have an old potato masher, looks something like this: >> >>>> >> >>>> http://tinyurl.com/ldvuzyk >> >>>> >> >>>> It's not a ricer in that it doesn't extrude the potatos in strings. >> >>>> I'd >> >>>> probably use that but I don't see why a fork wouldn't work. The >> >>>> potatoes are already cooked. I'll most likely be working with still >> >>>> warm (not chilled overnight) baked potatoes. >> >>>> >> >>> >> >>> Okay, that will work. What you have is a ricer, not a masher. A >> >>> masher looks like this and it makes very light mashed potatoes. >> >>> http://www.eatoutzone.com/images/potato_masher.jpg >> >> >> >> Nonsense! What she has certainly is a masher and a heck of a lot more >> >> effective than the one in your pic. My mom had that kind and I >> >> consider it >> >> useless. >> >> >> >> With a ricer, you have to put the potatoes in it and press them >> >> through. I >> >> have never tried that method and probably wouldn't. Some say they >> >> don't >> >> like that method because it allows the potatoes to cool off too much. >> > >> > You obviously have zero idea of what a ricer does or is. That type is >> > precursor to the bucket type. >> > >> The "bucket type" (as you describe it) is exactly what I wouldn't want >> to use. >> > What you have is a ricer and it will work better than a fork to > prepare potatoes for the basis of your gnocchi, should you ever decide > to attempt making it. Wrong. She has a masher! |
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Potato Gnocchi (another Gordon Ramsay how-to)
On Tue, 23 Dec 2014 22:15:29 -0800, "Julie Bove"
> wrote: > > "sf" > wrote in message > ... > > On Tue, 23 Dec 2014 21:25:06 -0500, jmcquown > > > wrote: > > > >> On 12/23/2014 9:18 PM, sf wrote: > >> > On Tue, 23 Dec 2014 17:40:07 -0800, "Julie Bove" > >> > > wrote: > >> > > >> >> > >> >> "sf" > wrote in message > >> >> ... > >> >>> On Tue, 23 Dec 2014 10:35:29 -0500, jmcquown > > >> >>> wrote: > >> >>> > >> >>>> On 12/23/2014 5:05 AM, sf wrote: > >> >>>>> On Mon, 22 Dec 2014 17:21:04 -0500, jmcquown > >> >>>>> > > >> >>>>> wrote: > >> >>>>> > >> >>>>>> On 12/22/2014 4:51 PM, sf wrote: > >> >>>>>>> On Mon, 22 Dec 2014 15:41:08 -0500, jmcquown > >> >>>>>>> > > >> >>>>>>> wrote: > >> >>>>>>> > >> >>>>>>>> I don't know why I've never made gnocchi. I like it and I know > >> >>>>>>>> it's > >> >>>>>>>> not > >> >>>>>>>> difficult, I just never think about it. Looks like a good way > >> >>>>>>>> to > >> >>>>>>>> use up > >> >>>>>>>> leftover baked or boiled spuds. > >> >>>>>>>> > >> >>>>>>>> https://www.youtube.com/watch?v=unAOVy92a_8 > >> >>>>>>>> > >> >>>>>>> I like his recipe because it includes ricotta. I've never eaten > >> >>>>>>> potato gnocchi that I liked, but ricotta is like eating a cloud - > >> >>>>>>> it's > >> >>>>>>> so light. > >> >>>>>>> > >> >>>>>> > >> >>>>>> I think the ricotta makes all the difference. I plan on making > >> >>>>>> some > >> >>>>>> potato gnocchi next year. I'll wait until Spring to find fresh > >> >>>>>> peas > >> >>>>>> at > >> >>>>>> the farm stand. > >> >>>>>> > >> >>>>>> I wouldn't bother with the potato ricer gadget, just a fork for > >> >>>>>> lightly > >> >>>>>> smashing the cooked potatoes. It's going to wind up as a dough, > >> >>>>>> after > >> >>>>>> all. One less thing to wash. > >> >>>>>> > >> >>>>> I don't know well how a fork will work. Personally, I'd use a > >> >>>>> ricer > >> >>>>> - but I already have one... in fact, I had two up until > >> >>>>> Thanksgiving. > >> >>>>> No idea how that happened. We did T-Day at DD's house this year. > >> >>>>> Her > >> >>>>> husband always makes the mashed potatoes and he wanted to try > >> >>>>> ricing > >> >>>>> them this year, so I had a good excuse to gift someone with the > >> >>>>> extra > >> >>>>> ricer. > >> >>>>> > >> >>>> I have an old potato masher, looks something like this: > >> >>>> > >> >>>> http://tinyurl.com/ldvuzyk > >> >>>> > >> >>>> It's not a ricer in that it doesn't extrude the potatos in strings. > >> >>>> I'd > >> >>>> probably use that but I don't see why a fork wouldn't work. The > >> >>>> potatoes are already cooked. I'll most likely be working with still > >> >>>> warm (not chilled overnight) baked potatoes. > >> >>>> > >> >>> > >> >>> Okay, that will work. What you have is a ricer, not a masher. A > >> >>> masher looks like this and it makes very light mashed potatoes. > >> >>> http://www.eatoutzone.com/images/potato_masher.jpg > >> >> > >> >> Nonsense! What she has certainly is a masher and a heck of a lot more > >> >> effective than the one in your pic. My mom had that kind and I > >> >> consider it > >> >> useless. > >> >> > >> >> With a ricer, you have to put the potatoes in it and press them > >> >> through. I > >> >> have never tried that method and probably wouldn't. Some say they > >> >> don't > >> >> like that method because it allows the potatoes to cool off too much. > >> > > >> > You obviously have zero idea of what a ricer does or is. That type is > >> > precursor to the bucket type. > >> > > >> The "bucket type" (as you describe it) is exactly what I wouldn't want > >> to use. > >> > > What you have is a ricer and it will work better than a fork to > > prepare potatoes for the basis of your gnocchi, should you ever decide > > to attempt making it. > > Wrong. She has a masher! You are wrong. It's a ricer that the ignorant insist is a masher. -- A kitchen without a cook is just a room |
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Potato Gnocchi (another Gordon Ramsay how-to)
On Tue, 23 Dec 2014 18:56:32 -0800, "Julie Bove"
> wrote: > > "sf" > wrote in message > ... > > On Tue, 23 Dec 2014 17:40:07 -0800, "Julie Bove" > > > wrote: > > > >> > >> "sf" > wrote in message > >> ... > >> > On Tue, 23 Dec 2014 10:35:29 -0500, jmcquown > > >> > wrote: > >> > > >> >> On 12/23/2014 5:05 AM, sf wrote: > >> >> > On Mon, 22 Dec 2014 17:21:04 -0500, jmcquown > > >> >> > wrote: > >> >> > > >> >> >> On 12/22/2014 4:51 PM, sf wrote: > >> >> >>> On Mon, 22 Dec 2014 15:41:08 -0500, jmcquown > >> >> >>> > > >> >> >>> wrote: > >> >> >>> > >> >> >>>> I don't know why I've never made gnocchi. I like it and I know > >> >> >>>> it's > >> >> >>>> not > >> >> >>>> difficult, I just never think about it. Looks like a good way to > >> >> >>>> use up > >> >> >>>> leftover baked or boiled spuds. > >> >> >>>> > >> >> >>>> https://www.youtube.com/watch?v=unAOVy92a_8 > >> >> >>>> > >> >> >>> I like his recipe because it includes ricotta. I've never eaten > >> >> >>> potato gnocchi that I liked, but ricotta is like eating a cloud - > >> >> >>> it's > >> >> >>> so light. > >> >> >>> > >> >> >> > >> >> >> I think the ricotta makes all the difference. I plan on making > >> >> >> some > >> >> >> potato gnocchi next year. I'll wait until Spring to find fresh > >> >> >> peas > >> >> >> at > >> >> >> the farm stand. > >> >> >> > >> >> >> I wouldn't bother with the potato ricer gadget, just a fork for > >> >> >> lightly > >> >> >> smashing the cooked potatoes. It's going to wind up as a dough, > >> >> >> after > >> >> >> all. One less thing to wash. > >> >> >> > >> >> > I don't know well how a fork will work. Personally, I'd use a > >> >> > ricer > >> >> > - but I already have one... in fact, I had two up until > >> >> > Thanksgiving. > >> >> > No idea how that happened. We did T-Day at DD's house this year. > >> >> > Her > >> >> > husband always makes the mashed potatoes and he wanted to try ricing > >> >> > them this year, so I had a good excuse to gift someone with the > >> >> > extra > >> >> > ricer. > >> >> > > >> >> I have an old potato masher, looks something like this: > >> >> > >> >> http://tinyurl.com/ldvuzyk > >> >> > >> >> It's not a ricer in that it doesn't extrude the potatos in strings. > >> >> I'd > >> >> probably use that but I don't see why a fork wouldn't work. The > >> >> potatoes are already cooked. I'll most likely be working with still > >> >> warm (not chilled overnight) baked potatoes. > >> >> > >> > > >> > Okay, that will work. What you have is a ricer, not a masher. A > >> > masher looks like this and it makes very light mashed potatoes. > >> > http://www.eatoutzone.com/images/potato_masher.jpg > >> > >> Nonsense! What she has certainly is a masher and a heck of a lot more > >> effective than the one in your pic. My mom had that kind and I consider > >> it > >> useless. > >> > >> With a ricer, you have to put the potatoes in it and press them through. > >> I > >> have never tried that method and probably wouldn't. Some say they don't > >> like that method because it allows the potatoes to cool off too much. > > > > You obviously have zero idea of what a ricer does or is. That type is > > precursor to the bucket type. > > I do know what it is. You're the one who doesn't seem to know. > > http://www.finecooking.com/articles/...er-masher.aspx > > See? The ricer is an extrusion tool. You press them through. Or in the > case of a Mouli, you turn a handle and it forces them through. If you bothered to look, their masher IS the zig zag style. I'm not trying to say that object in the picture above is not a ricer, I'm trying to educated you about what the object you mistakenly call a masher really is. Try using it sometime and you'll see the very same thing that happens with the garlic press version only instead of falling down from an object the riced potatoes go up through the holes. Same idea, different directions. -- A kitchen without a cook is just a room |
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Potato Gnocchi (another Gordon Ramsay how-to)
"sf" > wrote in message ... > On Tue, 23 Dec 2014 22:15:29 -0800, "Julie Bove" > > wrote: > >> >> "sf" > wrote in message >> ... >> > On Tue, 23 Dec 2014 21:25:06 -0500, jmcquown > >> > wrote: >> > >> >> On 12/23/2014 9:18 PM, sf wrote: >> >> > On Tue, 23 Dec 2014 17:40:07 -0800, "Julie Bove" >> >> > > wrote: >> >> > >> >> >> >> >> >> "sf" > wrote in message >> >> >> ... >> >> >>> On Tue, 23 Dec 2014 10:35:29 -0500, jmcquown >> >> >>> > >> >> >>> wrote: >> >> >>> >> >> >>>> On 12/23/2014 5:05 AM, sf wrote: >> >> >>>>> On Mon, 22 Dec 2014 17:21:04 -0500, jmcquown >> >> >>>>> > >> >> >>>>> wrote: >> >> >>>>> >> >> >>>>>> On 12/22/2014 4:51 PM, sf wrote: >> >> >>>>>>> On Mon, 22 Dec 2014 15:41:08 -0500, jmcquown >> >> >>>>>>> > >> >> >>>>>>> wrote: >> >> >>>>>>> >> >> >>>>>>>> I don't know why I've never made gnocchi. I like it and I >> >> >>>>>>>> know >> >> >>>>>>>> it's >> >> >>>>>>>> not >> >> >>>>>>>> difficult, I just never think about it. Looks like a good >> >> >>>>>>>> way >> >> >>>>>>>> to >> >> >>>>>>>> use up >> >> >>>>>>>> leftover baked or boiled spuds. >> >> >>>>>>>> >> >> >>>>>>>> https://www.youtube.com/watch?v=unAOVy92a_8 >> >> >>>>>>>> >> >> >>>>>>> I like his recipe because it includes ricotta. I've never >> >> >>>>>>> eaten >> >> >>>>>>> potato gnocchi that I liked, but ricotta is like eating a >> >> >>>>>>> cloud - >> >> >>>>>>> it's >> >> >>>>>>> so light. >> >> >>>>>>> >> >> >>>>>> >> >> >>>>>> I think the ricotta makes all the difference. I plan on making >> >> >>>>>> some >> >> >>>>>> potato gnocchi next year. I'll wait until Spring to find fresh >> >> >>>>>> peas >> >> >>>>>> at >> >> >>>>>> the farm stand. >> >> >>>>>> >> >> >>>>>> I wouldn't bother with the potato ricer gadget, just a fork for >> >> >>>>>> lightly >> >> >>>>>> smashing the cooked potatoes. It's going to wind up as a >> >> >>>>>> dough, >> >> >>>>>> after >> >> >>>>>> all. One less thing to wash. >> >> >>>>>> >> >> >>>>> I don't know well how a fork will work. Personally, I'd use a >> >> >>>>> ricer >> >> >>>>> - but I already have one... in fact, I had two up until >> >> >>>>> Thanksgiving. >> >> >>>>> No idea how that happened. We did T-Day at DD's house this >> >> >>>>> year. >> >> >>>>> Her >> >> >>>>> husband always makes the mashed potatoes and he wanted to try >> >> >>>>> ricing >> >> >>>>> them this year, so I had a good excuse to gift someone with the >> >> >>>>> extra >> >> >>>>> ricer. >> >> >>>>> >> >> >>>> I have an old potato masher, looks something like this: >> >> >>>> >> >> >>>> http://tinyurl.com/ldvuzyk >> >> >>>> >> >> >>>> It's not a ricer in that it doesn't extrude the potatos in >> >> >>>> strings. >> >> >>>> I'd >> >> >>>> probably use that but I don't see why a fork wouldn't work. The >> >> >>>> potatoes are already cooked. I'll most likely be working with >> >> >>>> still >> >> >>>> warm (not chilled overnight) baked potatoes. >> >> >>>> >> >> >>> >> >> >>> Okay, that will work. What you have is a ricer, not a masher. A >> >> >>> masher looks like this and it makes very light mashed potatoes. >> >> >>> http://www.eatoutzone.com/images/potato_masher.jpg >> >> >> >> >> >> Nonsense! What she has certainly is a masher and a heck of a lot >> >> >> more >> >> >> effective than the one in your pic. My mom had that kind and I >> >> >> consider it >> >> >> useless. >> >> >> >> >> >> With a ricer, you have to put the potatoes in it and press them >> >> >> through. I >> >> >> have never tried that method and probably wouldn't. Some say they >> >> >> don't >> >> >> like that method because it allows the potatoes to cool off too >> >> >> much. >> >> > >> >> > You obviously have zero idea of what a ricer does or is. That type >> >> > is >> >> > precursor to the bucket type. >> >> > >> >> The "bucket type" (as you describe it) is exactly what I wouldn't want >> >> to use. >> >> >> > What you have is a ricer and it will work better than a fork to >> > prepare potatoes for the basis of your gnocchi, should you ever decide >> > to attempt making it. >> >> Wrong. She has a masher! > > You are wrong. It's a ricer that the ignorant insist is a masher. You are the ignorant one sf. http://www.goodhousekeeping.com/prod...otato-mashers/ http://en.wikipedia.org/wiki/Potato_masher http://en.wikipedia.org/wiki/Potato_ricer Soooo... Unless you can put up a cite to back up your claim... Well... Shup. |
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Potato Gnocchi (another Gordon Ramsay how-to)
"sf" > wrote in message ... > On Tue, 23 Dec 2014 18:56:32 -0800, "Julie Bove" > > wrote: > >> >> "sf" > wrote in message >> ... >> > On Tue, 23 Dec 2014 17:40:07 -0800, "Julie Bove" >> > > wrote: >> > >> >> >> >> "sf" > wrote in message >> >> ... >> >> > On Tue, 23 Dec 2014 10:35:29 -0500, jmcquown > >> >> > wrote: >> >> > >> >> >> On 12/23/2014 5:05 AM, sf wrote: >> >> >> > On Mon, 22 Dec 2014 17:21:04 -0500, jmcquown >> >> >> > > >> >> >> > wrote: >> >> >> > >> >> >> >> On 12/22/2014 4:51 PM, sf wrote: >> >> >> >>> On Mon, 22 Dec 2014 15:41:08 -0500, jmcquown >> >> >> >>> > >> >> >> >>> wrote: >> >> >> >>> >> >> >> >>>> I don't know why I've never made gnocchi. I like it and I >> >> >> >>>> know >> >> >> >>>> it's >> >> >> >>>> not >> >> >> >>>> difficult, I just never think about it. Looks like a good way >> >> >> >>>> to >> >> >> >>>> use up >> >> >> >>>> leftover baked or boiled spuds. >> >> >> >>>> >> >> >> >>>> https://www.youtube.com/watch?v=unAOVy92a_8 >> >> >> >>>> >> >> >> >>> I like his recipe because it includes ricotta. I've never >> >> >> >>> eaten >> >> >> >>> potato gnocchi that I liked, but ricotta is like eating a >> >> >> >>> cloud - >> >> >> >>> it's >> >> >> >>> so light. >> >> >> >>> >> >> >> >> >> >> >> >> I think the ricotta makes all the difference. I plan on making >> >> >> >> some >> >> >> >> potato gnocchi next year. I'll wait until Spring to find fresh >> >> >> >> peas >> >> >> >> at >> >> >> >> the farm stand. >> >> >> >> >> >> >> >> I wouldn't bother with the potato ricer gadget, just a fork for >> >> >> >> lightly >> >> >> >> smashing the cooked potatoes. It's going to wind up as a dough, >> >> >> >> after >> >> >> >> all. One less thing to wash. >> >> >> >> >> >> >> > I don't know well how a fork will work. Personally, I'd use a >> >> >> > ricer >> >> >> > - but I already have one... in fact, I had two up until >> >> >> > Thanksgiving. >> >> >> > No idea how that happened. We did T-Day at DD's house this year. >> >> >> > Her >> >> >> > husband always makes the mashed potatoes and he wanted to try >> >> >> > ricing >> >> >> > them this year, so I had a good excuse to gift someone with the >> >> >> > extra >> >> >> > ricer. >> >> >> > >> >> >> I have an old potato masher, looks something like this: >> >> >> >> >> >> http://tinyurl.com/ldvuzyk >> >> >> >> >> >> It's not a ricer in that it doesn't extrude the potatos in strings. >> >> >> I'd >> >> >> probably use that but I don't see why a fork wouldn't work. The >> >> >> potatoes are already cooked. I'll most likely be working with >> >> >> still >> >> >> warm (not chilled overnight) baked potatoes. >> >> >> >> >> > >> >> > Okay, that will work. What you have is a ricer, not a masher. A >> >> > masher looks like this and it makes very light mashed potatoes. >> >> > http://www.eatoutzone.com/images/potato_masher.jpg >> >> >> >> Nonsense! What she has certainly is a masher and a heck of a lot more >> >> effective than the one in your pic. My mom had that kind and I >> >> consider >> >> it >> >> useless. >> >> >> >> With a ricer, you have to put the potatoes in it and press them >> >> through. >> >> I >> >> have never tried that method and probably wouldn't. Some say they >> >> don't >> >> like that method because it allows the potatoes to cool off too much. >> > >> > You obviously have zero idea of what a ricer does or is. That type is >> > precursor to the bucket type. >> >> I do know what it is. You're the one who doesn't seem to know. >> >> http://www.finecooking.com/articles/...er-masher.aspx >> >> See? The ricer is an extrusion tool. You press them through. Or in the >> case of a Mouli, you turn a handle and it forces them through. > > If you bothered to look, their masher IS the zig zag style. I'm not > trying to say that object in the picture above is not a ricer, I'm > trying to educated you about what the object you mistakenly call a > masher really is. Try using it sometime and you'll see the very same > thing that happens with the garlic press version only instead of > falling down from an object the riced potatoes go up through the > holes. Same idea, different directions. There are different styles of mashers. The zig zag is but one. A masher presses down on the potatoes. A ricer forcers the potatoes through it and makes rice like pieces. That's why it's called a ricer! You are being totally ignorant. Totally! Please put up one cite where they call that a ricer! You can't! |
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Potato Gnocchi (another Gordon Ramsay how-to)
"sf" > wrote in message ... > On Tue, 23 Dec 2014 22:15:29 -0800, "Julie Bove" > > wrote: > >> >> "sf" > wrote in message >> ... >> > On Tue, 23 Dec 2014 21:25:06 -0500, jmcquown > >> > wrote: >> > >> >> On 12/23/2014 9:18 PM, sf wrote: >> >> > On Tue, 23 Dec 2014 17:40:07 -0800, "Julie Bove" >> >> > > wrote: >> >> > >> >> >> >> >> >> "sf" > wrote in message >> >> >> ... >> >> >>> On Tue, 23 Dec 2014 10:35:29 -0500, jmcquown >> >> >>> > >> >> >>> wrote: >> >> >>> >> >> >>>> On 12/23/2014 5:05 AM, sf wrote: >> >> >>>>> On Mon, 22 Dec 2014 17:21:04 -0500, jmcquown >> >> >>>>> > >> >> >>>>> wrote: >> >> >>>>> >> >> >>>>>> On 12/22/2014 4:51 PM, sf wrote: >> >> >>>>>>> On Mon, 22 Dec 2014 15:41:08 -0500, jmcquown >> >> >>>>>>> > >> >> >>>>>>> wrote: >> >> >>>>>>> >> >> >>>>>>>> I don't know why I've never made gnocchi. I like it and I >> >> >>>>>>>> know >> >> >>>>>>>> it's >> >> >>>>>>>> not >> >> >>>>>>>> difficult, I just never think about it. Looks like a good >> >> >>>>>>>> way >> >> >>>>>>>> to >> >> >>>>>>>> use up >> >> >>>>>>>> leftover baked or boiled spuds. >> >> >>>>>>>> >> >> >>>>>>>> https://www.youtube.com/watch?v=unAOVy92a_8 >> >> >>>>>>>> >> >> >>>>>>> I like his recipe because it includes ricotta. I've never >> >> >>>>>>> eaten >> >> >>>>>>> potato gnocchi that I liked, but ricotta is like eating a >> >> >>>>>>> cloud - >> >> >>>>>>> it's >> >> >>>>>>> so light. >> >> >>>>>>> >> >> >>>>>> >> >> >>>>>> I think the ricotta makes all the difference. I plan on making >> >> >>>>>> some >> >> >>>>>> potato gnocchi next year. I'll wait until Spring to find fresh >> >> >>>>>> peas >> >> >>>>>> at >> >> >>>>>> the farm stand. >> >> >>>>>> >> >> >>>>>> I wouldn't bother with the potato ricer gadget, just a fork for >> >> >>>>>> lightly >> >> >>>>>> smashing the cooked potatoes. It's going to wind up as a >> >> >>>>>> dough, >> >> >>>>>> after >> >> >>>>>> all. One less thing to wash. >> >> >>>>>> >> >> >>>>> I don't know well how a fork will work. Personally, I'd use a >> >> >>>>> ricer >> >> >>>>> - but I already have one... in fact, I had two up until >> >> >>>>> Thanksgiving. >> >> >>>>> No idea how that happened. We did T-Day at DD's house this >> >> >>>>> year. >> >> >>>>> Her >> >> >>>>> husband always makes the mashed potatoes and he wanted to try >> >> >>>>> ricing >> >> >>>>> them this year, so I had a good excuse to gift someone with the >> >> >>>>> extra >> >> >>>>> ricer. >> >> >>>>> >> >> >>>> I have an old potato masher, looks something like this: >> >> >>>> >> >> >>>> http://tinyurl.com/ldvuzyk >> >> >>>> >> >> >>>> It's not a ricer in that it doesn't extrude the potatos in >> >> >>>> strings. >> >> >>>> I'd >> >> >>>> probably use that but I don't see why a fork wouldn't work. The >> >> >>>> potatoes are already cooked. I'll most likely be working with >> >> >>>> still >> >> >>>> warm (not chilled overnight) baked potatoes. >> >> >>>> >> >> >>> >> >> >>> Okay, that will work. What you have is a ricer, not a masher. A >> >> >>> masher looks like this and it makes very light mashed potatoes. >> >> >>> http://www.eatoutzone.com/images/potato_masher.jpg >> >> >> >> >> >> Nonsense! What she has certainly is a masher and a heck of a lot >> >> >> more >> >> >> effective than the one in your pic. My mom had that kind and I >> >> >> consider it >> >> >> useless. >> >> >> >> >> >> With a ricer, you have to put the potatoes in it and press them >> >> >> through. I >> >> >> have never tried that method and probably wouldn't. Some say they >> >> >> don't >> >> >> like that method because it allows the potatoes to cool off too >> >> >> much. >> >> > >> >> > You obviously have zero idea of what a ricer does or is. That type >> >> > is >> >> > precursor to the bucket type. >> >> > >> >> The "bucket type" (as you describe it) is exactly what I wouldn't want >> >> to use. >> >> >> > What you have is a ricer and it will work better than a fork to >> > prepare potatoes for the basis of your gnocchi, should you ever decide >> > to attempt making it. >> >> Wrong. She has a masher! > > You are wrong. It's a ricer that the ignorant insist is a masher. It is a masher. I've had one just like it for years. -- http://www.helpforheroes.org.uk/shop/ |
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Potato Gnocchi (another Gordon Ramsay how-to)
"Julie Bove" > wrote in message ... > > "sf" > wrote in message > ... >> On Tue, 23 Dec 2014 22:15:29 -0800, "Julie Bove" >> > wrote: >> >>> >>> "sf" > wrote in message >>> ... >>> > On Tue, 23 Dec 2014 21:25:06 -0500, jmcquown > >>> > wrote: >>> > >>> >> On 12/23/2014 9:18 PM, sf wrote: >>> >> > On Tue, 23 Dec 2014 17:40:07 -0800, "Julie Bove" >>> >> > > wrote: >>> >> > >>> >> >> >>> >> >> "sf" > wrote in message >>> >> >> ... >>> >> >>> On Tue, 23 Dec 2014 10:35:29 -0500, jmcquown >>> >> >>> > >>> >> >>> wrote: >>> >> >>> >>> >> >>>> On 12/23/2014 5:05 AM, sf wrote: >>> >> >>>>> On Mon, 22 Dec 2014 17:21:04 -0500, jmcquown >>> >> >>>>> > >>> >> >>>>> wrote: >>> >> >>>>> >>> >> >>>>>> On 12/22/2014 4:51 PM, sf wrote: >>> >> >>>>>>> On Mon, 22 Dec 2014 15:41:08 -0500, jmcquown >>> >> >>>>>>> > >>> >> >>>>>>> wrote: >>> >> >>>>>>> >>> >> >>>>>>>> I don't know why I've never made gnocchi. I like it and I >>> >> >>>>>>>> know >>> >> >>>>>>>> it's >>> >> >>>>>>>> not >>> >> >>>>>>>> difficult, I just never think about it. Looks like a good >>> >> >>>>>>>> way >>> >> >>>>>>>> to >>> >> >>>>>>>> use up >>> >> >>>>>>>> leftover baked or boiled spuds. >>> >> >>>>>>>> >>> >> >>>>>>>> https://www.youtube.com/watch?v=unAOVy92a_8 >>> >> >>>>>>>> >>> >> >>>>>>> I like his recipe because it includes ricotta. I've never >>> >> >>>>>>> eaten >>> >> >>>>>>> potato gnocchi that I liked, but ricotta is like eating a >>> >> >>>>>>> cloud - >>> >> >>>>>>> it's >>> >> >>>>>>> so light. >>> >> >>>>>>> >>> >> >>>>>> >>> >> >>>>>> I think the ricotta makes all the difference. I plan on >>> >> >>>>>> making >>> >> >>>>>> some >>> >> >>>>>> potato gnocchi next year. I'll wait until Spring to find >>> >> >>>>>> fresh >>> >> >>>>>> peas >>> >> >>>>>> at >>> >> >>>>>> the farm stand. >>> >> >>>>>> >>> >> >>>>>> I wouldn't bother with the potato ricer gadget, just a fork >>> >> >>>>>> for >>> >> >>>>>> lightly >>> >> >>>>>> smashing the cooked potatoes. It's going to wind up as a >>> >> >>>>>> dough, >>> >> >>>>>> after >>> >> >>>>>> all. One less thing to wash. >>> >> >>>>>> >>> >> >>>>> I don't know well how a fork will work. Personally, I'd use a >>> >> >>>>> ricer >>> >> >>>>> - but I already have one... in fact, I had two up until >>> >> >>>>> Thanksgiving. >>> >> >>>>> No idea how that happened. We did T-Day at DD's house this >>> >> >>>>> year. >>> >> >>>>> Her >>> >> >>>>> husband always makes the mashed potatoes and he wanted to try >>> >> >>>>> ricing >>> >> >>>>> them this year, so I had a good excuse to gift someone with the >>> >> >>>>> extra >>> >> >>>>> ricer. >>> >> >>>>> >>> >> >>>> I have an old potato masher, looks something like this: >>> >> >>>> >>> >> >>>> http://tinyurl.com/ldvuzyk >>> >> >>>> >>> >> >>>> It's not a ricer in that it doesn't extrude the potatos in >>> >> >>>> strings. >>> >> >>>> I'd >>> >> >>>> probably use that but I don't see why a fork wouldn't work. The >>> >> >>>> potatoes are already cooked. I'll most likely be working with >>> >> >>>> still >>> >> >>>> warm (not chilled overnight) baked potatoes. >>> >> >>>> >>> >> >>> >>> >> >>> Okay, that will work. What you have is a ricer, not a masher. A >>> >> >>> masher looks like this and it makes very light mashed potatoes. >>> >> >>> http://www.eatoutzone.com/images/potato_masher.jpg >>> >> >> >>> >> >> Nonsense! What she has certainly is a masher and a heck of a lot >>> >> >> more >>> >> >> effective than the one in your pic. My mom had that kind and I >>> >> >> consider it >>> >> >> useless. >>> >> >> >>> >> >> With a ricer, you have to put the potatoes in it and press them >>> >> >> through. I >>> >> >> have never tried that method and probably wouldn't. Some say they >>> >> >> don't >>> >> >> like that method because it allows the potatoes to cool off too >>> >> >> much. >>> >> > >>> >> > You obviously have zero idea of what a ricer does or is. That type >>> >> > is >>> >> > precursor to the bucket type. >>> >> > >>> >> The "bucket type" (as you describe it) is exactly what I wouldn't >>> >> want >>> >> to use. >>> >> >>> > What you have is a ricer and it will work better than a fork to >>> > prepare potatoes for the basis of your gnocchi, should you ever decide >>> > to attempt making it. >>> >>> Wrong. She has a masher! >> >> You are wrong. It's a ricer that the ignorant insist is a masher. > > You are the ignorant one sf. > > http://www.goodhousekeeping.com/prod...otato-mashers/ > > http://en.wikipedia.org/wiki/Potato_masher > > http://en.wikipedia.org/wiki/Potato_ricer > > Soooo... Unless you can put up a cite to back up your claim... Well... > Shup. You are wasting your time. You know she is always right. -- http://www.helpforheroes.org.uk/shop/ |
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Potato Gnocchi (another Gordon Ramsay how-to)
"Ophelia" > wrote in message ... > > > "Julie Bove" > wrote in message > ... >> >> "sf" > wrote in message >> ... >>> On Tue, 23 Dec 2014 22:15:29 -0800, "Julie Bove" >>> > wrote: >>> >>>> >>>> "sf" > wrote in message >>>> ... >>>> > On Tue, 23 Dec 2014 21:25:06 -0500, jmcquown > >>>> > wrote: >>>> > >>>> >> On 12/23/2014 9:18 PM, sf wrote: >>>> >> > On Tue, 23 Dec 2014 17:40:07 -0800, "Julie Bove" >>>> >> > > wrote: >>>> >> > >>>> >> >> >>>> >> >> "sf" > wrote in message >>>> >> >> ... >>>> >> >>> On Tue, 23 Dec 2014 10:35:29 -0500, jmcquown >>>> >> >>> > >>>> >> >>> wrote: >>>> >> >>> >>>> >> >>>> On 12/23/2014 5:05 AM, sf wrote: >>>> >> >>>>> On Mon, 22 Dec 2014 17:21:04 -0500, jmcquown >>>> >> >>>>> > >>>> >> >>>>> wrote: >>>> >> >>>>> >>>> >> >>>>>> On 12/22/2014 4:51 PM, sf wrote: >>>> >> >>>>>>> On Mon, 22 Dec 2014 15:41:08 -0500, jmcquown >>>> >> >>>>>>> > >>>> >> >>>>>>> wrote: >>>> >> >>>>>>> >>>> >> >>>>>>>> I don't know why I've never made gnocchi. I like it and I >>>> >> >>>>>>>> know >>>> >> >>>>>>>> it's >>>> >> >>>>>>>> not >>>> >> >>>>>>>> difficult, I just never think about it. Looks like a good >>>> >> >>>>>>>> way >>>> >> >>>>>>>> to >>>> >> >>>>>>>> use up >>>> >> >>>>>>>> leftover baked or boiled spuds. >>>> >> >>>>>>>> >>>> >> >>>>>>>> https://www.youtube.com/watch?v=unAOVy92a_8 >>>> >> >>>>>>>> >>>> >> >>>>>>> I like his recipe because it includes ricotta. I've never >>>> >> >>>>>>> eaten >>>> >> >>>>>>> potato gnocchi that I liked, but ricotta is like eating a >>>> >> >>>>>>> cloud - >>>> >> >>>>>>> it's >>>> >> >>>>>>> so light. >>>> >> >>>>>>> >>>> >> >>>>>> >>>> >> >>>>>> I think the ricotta makes all the difference. I plan on >>>> >> >>>>>> making >>>> >> >>>>>> some >>>> >> >>>>>> potato gnocchi next year. I'll wait until Spring to find >>>> >> >>>>>> fresh >>>> >> >>>>>> peas >>>> >> >>>>>> at >>>> >> >>>>>> the farm stand. >>>> >> >>>>>> >>>> >> >>>>>> I wouldn't bother with the potato ricer gadget, just a fork >>>> >> >>>>>> for >>>> >> >>>>>> lightly >>>> >> >>>>>> smashing the cooked potatoes. It's going to wind up as a >>>> >> >>>>>> dough, >>>> >> >>>>>> after >>>> >> >>>>>> all. One less thing to wash. >>>> >> >>>>>> >>>> >> >>>>> I don't know well how a fork will work. Personally, I'd use >>>> >> >>>>> a >>>> >> >>>>> ricer >>>> >> >>>>> - but I already have one... in fact, I had two up until >>>> >> >>>>> Thanksgiving. >>>> >> >>>>> No idea how that happened. We did T-Day at DD's house this >>>> >> >>>>> year. >>>> >> >>>>> Her >>>> >> >>>>> husband always makes the mashed potatoes and he wanted to try >>>> >> >>>>> ricing >>>> >> >>>>> them this year, so I had a good excuse to gift someone with >>>> >> >>>>> the >>>> >> >>>>> extra >>>> >> >>>>> ricer. >>>> >> >>>>> >>>> >> >>>> I have an old potato masher, looks something like this: >>>> >> >>>> >>>> >> >>>> http://tinyurl.com/ldvuzyk >>>> >> >>>> >>>> >> >>>> It's not a ricer in that it doesn't extrude the potatos in >>>> >> >>>> strings. >>>> >> >>>> I'd >>>> >> >>>> probably use that but I don't see why a fork wouldn't work. >>>> >> >>>> The >>>> >> >>>> potatoes are already cooked. I'll most likely be working with >>>> >> >>>> still >>>> >> >>>> warm (not chilled overnight) baked potatoes. >>>> >> >>>> >>>> >> >>> >>>> >> >>> Okay, that will work. What you have is a ricer, not a masher. >>>> >> >>> A >>>> >> >>> masher looks like this and it makes very light mashed potatoes. >>>> >> >>> http://www.eatoutzone.com/images/potato_masher.jpg >>>> >> >> >>>> >> >> Nonsense! What she has certainly is a masher and a heck of a lot >>>> >> >> more >>>> >> >> effective than the one in your pic. My mom had that kind and I >>>> >> >> consider it >>>> >> >> useless. >>>> >> >> >>>> >> >> With a ricer, you have to put the potatoes in it and press them >>>> >> >> through. I >>>> >> >> have never tried that method and probably wouldn't. Some say >>>> >> >> they >>>> >> >> don't >>>> >> >> like that method because it allows the potatoes to cool off too >>>> >> >> much. >>>> >> > >>>> >> > You obviously have zero idea of what a ricer does or is. That >>>> >> > type is >>>> >> > precursor to the bucket type. >>>> >> > >>>> >> The "bucket type" (as you describe it) is exactly what I wouldn't >>>> >> want >>>> >> to use. >>>> >> >>>> > What you have is a ricer and it will work better than a fork to >>>> > prepare potatoes for the basis of your gnocchi, should you ever >>>> > decide >>>> > to attempt making it. >>>> >>>> Wrong. She has a masher! >>> >>> You are wrong. It's a ricer that the ignorant insist is a masher. >> >> You are the ignorant one sf. >> >> http://www.goodhousekeeping.com/prod...otato-mashers/ >> >> http://en.wikipedia.org/wiki/Potato_masher >> >> http://en.wikipedia.org/wiki/Potato_ricer >> >> Soooo... Unless you can put up a cite to back up your claim... Well... >> Shup. > > You are wasting your time. You know she is always right. She cray cray! |
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Potato Gnocchi (another Gordon Ramsay how-to)
On 12/23/2014 9:16 PM, sf wrote:
> On Tue, 23 Dec 2014 17:41:46 -0800, "Julie Bove" > > wrote: > >> >> I find the zig zag kind to be highly ineffective. > > You're not cooking the potatoes correctly, you're not using it > correctly, maybe you're not using russets. Can't help you. I make > the BEST mashed potatoes with them. I have every implement mentioned > in this thread and it is by far the only and best utensil to make > *perfect* (not lumpy, not wallpaper paste) mashed potatoes. > The only "wallpaper paste" mashed potatoes I've ever had were whipped with a hand-held mixer. You know, the kind people use for making cake batter. I never did figure out why she used a mixer. Oh well, I was a guest so I didn't comment. Jill |
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Potato Gnocchi (another Gordon Ramsay how-to)
On Tue, 23 Dec 2014 19:58:20 -0800, "Julie Bove"
> wrote: > > wrote in message ... >> On Tuesday, December 23, 2014 7:41:59 PM UTC-6, Julie Bove wrote: >>> >>> "sf" > wrote in message >>> >> >>> > I have both and prefer the zig zag style for making mashed potatoes... >>> > the kind with butter and milk. >>> >>> I find the zig zag kind to be highly ineffective. >>> >>> >> My mother had a zig zag kind and it just worked you to death to get creamy >> potatoes, both types are ok if you want a workout. > >Yes. It will eventually work. But why go to all that trouble? Creamy potatoes are whipped, not mashed... mashed require lumps, no lumps they ain't mashed potatoes. |
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Potato Gnocchi (another Gordon Ramsay how-to)
Julie Bove" wrote:
> >"sf" > wrote in message .. . >> On Tue, 23 Dec 2014 22:15:29 -0800, "Julie Bove" >> > wrote: >> >>> >>> "sf" > wrote in message >>> ... >>> > On Tue, 23 Dec 2014 21:25:06 -0500, jmcquown > >>> > wrote: >>> > >>> >> On 12/23/2014 9:18 PM, sf wrote: >>> >> > On Tue, 23 Dec 2014 17:40:07 -0800, "Julie Bove" >>> >> > > wrote: >>> >> > >>> >> >> >>> >> >> "sf" > wrote in message >>> >> >> ... >>> >> >>> On Tue, 23 Dec 2014 10:35:29 -0500, jmcquown >>> >> >>> > >>> >> >>> wrote: >>> >> >>> >>> >> >>>> On 12/23/2014 5:05 AM, sf wrote: >>> >> >>>>> On Mon, 22 Dec 2014 17:21:04 -0500, jmcquown >>> >> >>>>> > >>> >> >>>>> wrote: >>> >> >>>>> >>> >> >>>>>> On 12/22/2014 4:51 PM, sf wrote: >>> >> >>>>>>> On Mon, 22 Dec 2014 15:41:08 -0500, jmcquown >>> >> >>>>>>> > >>> >> >>>>>>> wrote: >>> >> >>>>>>> >>> >> >>>>>>>> I don't know why I've never made gnocchi. I like it and I >>> >> >>>>>>>> know >>> >> >>>>>>>> it's >>> >> >>>>>>>> not >>> >> >>>>>>>> difficult, I just never think about it. Looks like a good >>> >> >>>>>>>> way >>> >> >>>>>>>> to >>> >> >>>>>>>> use up >>> >> >>>>>>>> leftover baked or boiled spuds. >>> >> >>>>>>>> >>> >> >>>>>>>> https://www.youtube.com/watch?v=unAOVy92a_8 >>> >> >>>>>>>> >>> >> >>>>>>> I like his recipe because it includes ricotta. I've never >>> >> >>>>>>> eaten >>> >> >>>>>>> potato gnocchi that I liked, but ricotta is like eating a >>> >> >>>>>>> cloud - >>> >> >>>>>>> it's >>> >> >>>>>>> so light. >>> >> >>>>>>> >>> >> >>>>>> >>> >> >>>>>> I think the ricotta makes all the difference. I plan on making >>> >> >>>>>> some >>> >> >>>>>> potato gnocchi next year. I'll wait until Spring to find fresh >>> >> >>>>>> peas >>> >> >>>>>> at >>> >> >>>>>> the farm stand. >>> >> >>>>>> >>> >> >>>>>> I wouldn't bother with the potato ricer gadget, just a fork for >>> >> >>>>>> lightly >>> >> >>>>>> smashing the cooked potatoes. It's going to wind up as a >>> >> >>>>>> dough, >>> >> >>>>>> after >>> >> >>>>>> all. One less thing to wash. >>> >> >>>>>> >>> >> >>>>> I don't know well how a fork will work. Personally, I'd use a >>> >> >>>>> ricer >>> >> >>>>> - but I already have one... in fact, I had two up until >>> >> >>>>> Thanksgiving. >>> >> >>>>> No idea how that happened. We did T-Day at DD's house this >>> >> >>>>> year. >>> >> >>>>> Her >>> >> >>>>> husband always makes the mashed potatoes and he wanted to try >>> >> >>>>> ricing >>> >> >>>>> them this year, so I had a good excuse to gift someone with the >>> >> >>>>> extra >>> >> >>>>> ricer. >>> >> >>>>> >>> >> >>>> I have an old potato masher, looks something like this: >>> >> >>>> >>> >> >>>> http://tinyurl.com/ldvuzyk >>> >> >>>> >>> >> >>>> It's not a ricer in that it doesn't extrude the potatos in >>> >> >>>> strings. >>> >> >>>> I'd >>> >> >>>> probably use that but I don't see why a fork wouldn't work. The >>> >> >>>> potatoes are already cooked. I'll most likely be working with >>> >> >>>> still >>> >> >>>> warm (not chilled overnight) baked potatoes. >>> >> >>>> >>> >> >>> >>> >> >>> Okay, that will work. What you have is a ricer, not a masher. A >>> >> >>> masher looks like this and it makes very light mashed potatoes. >>> >> >>> http://www.eatoutzone.com/images/potato_masher.jpg >>> >> >> >>> >> >> Nonsense! What she has certainly is a masher and a heck of a lot >>> >> >> more >>> >> >> effective than the one in your pic. My mom had that kind and I >>> >> >> consider it >>> >> >> useless. >>> >> >> >>> >> >> With a ricer, you have to put the potatoes in it and press them >>> >> >> through. I >>> >> >> have never tried that method and probably wouldn't. Some say they >>> >> >> don't >>> >> >> like that method because it allows the potatoes to cool off too >>> >> >> much. >>> >> > >>> >> > You obviously have zero idea of what a ricer does or is. That type >>> >> > is >>> >> > precursor to the bucket type. >>> >> > >>> >> The "bucket type" (as you describe it) is exactly what I wouldn't want >>> >> to use. >>> >> >>> > What you have is a ricer and it will work better than a fork to >>> > prepare potatoes for the basis of your gnocchi, should you ever decide >>> > to attempt making it. >>> >>> Wrong. She has a masher! >> >> You are wrong. It's a ricer that the ignorant insist is a masher. > >You are the ignorant one sf. > >http://www.goodhousekeeping.com/prod...otato-mashers/ The hand tools with holes are still ricers... the tools with zigzag wire are mashers, those with wide fork-like slits are mashers too. I don't like riced/whipped potatoes, they have no texture. In fact at home I rarely serve mashed potatoes, I serve a steaming hot boiled spud right from the pot and use my fork to mash/smash it on my plate to whatever consistancy I want, I prefer largish lumps, w/sourcream and a dollop of cavier. Most guests prefer my method and adopt it... they end up with hotter potatoes than those typical tepid machine beaten school cafeteria library paste spuds. I learned the mash oneself method from my grand parents, they often served an appetizer of warmed herring fillets in cream sauce alongside a steaming hot from the pot boiled spud with a big dollop of sourcream with slabs of freshly baked Russian black bread... now I'm hungry. >http://en.wikipedia.org/wiki/Potato_masher > >http://en.wikipedia.org/wiki/Potato_ricer > >Soooo... Unless you can put up a cite to back up your claim... Well... >Shup. |
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Potato Gnocchi (another Gordon Ramsay how-to)
"Julie Bove" wrote:
> >"sf" > wrote in message .. . >> On Tue, 23 Dec 2014 18:56:32 -0800, "Julie Bove" >> > wrote: >> >>> >>> "sf" > wrote in message >>> ... >>> > On Tue, 23 Dec 2014 17:40:07 -0800, "Julie Bove" >>> > > wrote: >>> > >>> >> >>> >> "sf" > wrote in message >>> >> ... >>> >> > On Tue, 23 Dec 2014 10:35:29 -0500, jmcquown > >>> >> > wrote: >>> >> > >>> >> >> On 12/23/2014 5:05 AM, sf wrote: >>> >> >> > On Mon, 22 Dec 2014 17:21:04 -0500, jmcquown >>> >> >> > > >>> >> >> > wrote: >>> >> >> > >>> >> >> >> On 12/22/2014 4:51 PM, sf wrote: >>> >> >> >>> On Mon, 22 Dec 2014 15:41:08 -0500, jmcquown >>> >> >> >>> > >>> >> >> >>> wrote: >>> >> >> >>> >>> >> >> >>>> I don't know why I've never made gnocchi. I like it and I >>> >> >> >>>> know >>> >> >> >>>> it's >>> >> >> >>>> not >>> >> >> >>>> difficult, I just never think about it. Looks like a good way >>> >> >> >>>> to >>> >> >> >>>> use up >>> >> >> >>>> leftover baked or boiled spuds. >>> >> >> >>>> >>> >> >> >>>> https://www.youtube.com/watch?v=unAOVy92a_8 >>> >> >> >>>> >>> >> >> >>> I like his recipe because it includes ricotta. I've never >>> >> >> >>> eaten >>> >> >> >>> potato gnocchi that I liked, but ricotta is like eating a >>> >> >> >>> cloud - >>> >> >> >>> it's >>> >> >> >>> so light. >>> >> >> >>> >>> >> >> >> >>> >> >> >> I think the ricotta makes all the difference. I plan on making >>> >> >> >> some >>> >> >> >> potato gnocchi next year. I'll wait until Spring to find fresh >>> >> >> >> peas >>> >> >> >> at >>> >> >> >> the farm stand. >>> >> >> >> >>> >> >> >> I wouldn't bother with the potato ricer gadget, just a fork for >>> >> >> >> lightly >>> >> >> >> smashing the cooked potatoes. It's going to wind up as a dough, >>> >> >> >> after >>> >> >> >> all. One less thing to wash. >>> >> >> >> >>> >> >> > I don't know well how a fork will work. Personally, I'd use a >>> >> >> > ricer >>> >> >> > - but I already have one... in fact, I had two up until >>> >> >> > Thanksgiving. >>> >> >> > No idea how that happened. We did T-Day at DD's house this year. >>> >> >> > Her >>> >> >> > husband always makes the mashed potatoes and he wanted to try >>> >> >> > ricing >>> >> >> > them this year, so I had a good excuse to gift someone with the >>> >> >> > extra >>> >> >> > ricer. >>> >> >> > >>> >> >> I have an old potato masher, looks something like this: >>> >> >> >>> >> >> http://tinyurl.com/ldvuzyk >>> >> >> >>> >> >> It's not a ricer in that it doesn't extrude the potatos in strings. >>> >> >> I'd >>> >> >> probably use that but I don't see why a fork wouldn't work. The >>> >> >> potatoes are already cooked. I'll most likely be working with >>> >> >> still >>> >> >> warm (not chilled overnight) baked potatoes. >>> >> >> >>> >> > >>> >> > Okay, that will work. What you have is a ricer, not a masher. A >>> >> > masher looks like this and it makes very light mashed potatoes. >>> >> > http://www.eatoutzone.com/images/potato_masher.jpg >>> >> >>> >> Nonsense! What she has certainly is a masher and a heck of a lot more >>> >> effective than the one in your pic. My mom had that kind and I >>> >> consider >>> >> it >>> >> useless. >>> >> >>> >> With a ricer, you have to put the potatoes in it and press them >>> >> through. >>> >> I >>> >> have never tried that method and probably wouldn't. Some say they >>> >> don't >>> >> like that method because it allows the potatoes to cool off too much. >>> > >>> > You obviously have zero idea of what a ricer does or is. That type is >>> > precursor to the bucket type. >>> >>> I do know what it is. You're the one who doesn't seem to know. >>> >>> http://www.finecooking.com/articles/...er-masher.aspx >>> >>> See? The ricer is an extrusion tool. You press them through. Or in the >>> case of a Mouli, you turn a handle and it forces them through. >> >> If you bothered to look, their masher IS the zig zag style. I'm not >> trying to say that object in the picture above is not a ricer, I'm >> trying to educated you about what the object you mistakenly call a >> masher really is. Try using it sometime and you'll see the very same >> thing that happens with the garlic press version only instead of >> falling down from an object the riced potatoes go up through the >> holes. Same idea, different directions. > >There are different styles of mashers. The zig zag is but one. A masher >presses down on the potatoes. A ricer forcers the potatoes through it and >makes rice like pieces. That's why it's called a ricer! You are being >totally ignorant. Totally! Please put up one cite where they call that a >ricer! You can't! The tool with the holes (regardless what it's called) is still a ricer. I have one but I don't use it for potatoes, it's the tool I use to make refried beans while heating in the pan of fried pork chop fond. A rose by any other name is still a rose... using *any* tool (regardless of configuration) to force potatoes through a plate with holes produces riced potatoes... regardless of direct hand pressure or assisted fulcrum and pivot pressure. |
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Potato Gnocchi (another Gordon Ramsay how-to)
Julie Bove wrote:
> > I have every implement mentioned in this thread and it is by far > the only and best utensil to make *perfect* (not lumpy) mashed potatoes. With no lumps they're NOT mashed potatoes, they are Whipped potatoes. For preparing large amounts of perfect *uniformly* mashed potatoes send boiled spuds through a meat grinder fitted with a large holed (1/2") plate. |
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Potato Gnocchi (another Gordon Ramsay how-to)
On 12/24/2014 10:39 AM, Brooklyn1 wrote:
> > With no lumps they're NOT mashed potatoes, they are Whipped potatoes. > For preparing large amounts of perfect *uniformly* mashed potatoes > send boiled spuds through a meat grinder fitted with a large holed > (1/2") plate. > Still peeling spuds on that memory ship?  Jill |
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Potato Gnocchi (another Gordon Ramsay how-to)
On 24/12/2014 7:35 AM, Brooklyn1 wrote:
> On Tue, 23 Dec 2014 19:58:20 -0800, "Julie Bove" > > wrote: > >> >> > wrote in message >> ... >>> On Tuesday, December 23, 2014 7:41:59 PM UTC-6, Julie Bove wrote: >>>> >>>> "sf" > wrote in message >>>>>> >>>>> I have both and prefer the zig zag style for making mashed potatoes... >>>>> the kind with butter and milk. >>>> >>>> I find the zig zag kind to be highly ineffective. >>>> >>>> >>> My mother had a zig zag kind and it just worked you to death to get creamy >>> potatoes, both types are ok if you want a workout. >> >> Yes. It will eventually work. But why go to all that trouble? > > Creamy potatoes are whipped, not mashed... mashed require lumps, no > lumps they ain't mashed potatoes. > RUBBISH!!!!!!! Graham |
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Potato Gnocchi (another Gordon Ramsay how-to)
On Wed, 24 Dec 2014 11:07:11 -0500, jmcquown >
wrote: > On 12/24/2014 10:39 AM, Brooklyn1 wrote: > > > > With no lumps they're NOT mashed potatoes, they are Whipped potatoes. > > For preparing large amounts of perfect *uniformly* mashed potatoes > > send boiled spuds through a meat grinder fitted with a large holed > > (1/2") plate. > > > Still peeling spuds on that memory ship? > Is he still fighting that war? He's "whipping" himself into quite a frenzy. LOL! If he wants to use mashed vs whipped as his excuse for not being able to produce a properly mashed potato - he can fight that little war all by himself because he has just declared to the entire world that he can't do something as basic as boiling potatoes properly to mash. "Dirty" mashed potatoes exist because someone was too lazy to peel potatoes and that's what they served. It was probably a time saver in WWII to grind up potatoes skin and all. Lumpy peeled and mashed potatoes have no valid reason to exist other than the maker doesn't know how to boil a potato properly for mashing. -- A kitchen without a cook is just a room |
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Potato Gnocchi (another Gordon Ramsay how-to)
On Wed, 24 Dec 2014 00:39:11 -0800, "Julie Bove"
> wrote: > > "sf" > wrote in message > ... > > On Tue, 23 Dec 2014 18:56:32 -0800, "Julie Bove" > > > wrote: > > > >> > >> "sf" > wrote in message > >> ... > >> > On Tue, 23 Dec 2014 17:40:07 -0800, "Julie Bove" > >> > > wrote: > >> > > >> >> > >> >> "sf" > wrote in message > >> >> ... > >> >> > On Tue, 23 Dec 2014 10:35:29 -0500, jmcquown > > >> >> > wrote: > >> >> > > >> >> >> On 12/23/2014 5:05 AM, sf wrote: > >> >> >> > On Mon, 22 Dec 2014 17:21:04 -0500, jmcquown > >> >> >> > > > >> >> >> > wrote: > >> >> >> > > >> >> >> >> On 12/22/2014 4:51 PM, sf wrote: > >> >> >> >>> On Mon, 22 Dec 2014 15:41:08 -0500, jmcquown > >> >> >> >>> > > >> >> >> >>> wrote: > >> >> >> >>> > >> >> >> >>>> I don't know why I've never made gnocchi. I like it and I > >> >> >> >>>> know > >> >> >> >>>> it's > >> >> >> >>>> not > >> >> >> >>>> difficult, I just never think about it. Looks like a good way > >> >> >> >>>> to > >> >> >> >>>> use up > >> >> >> >>>> leftover baked or boiled spuds. > >> >> >> >>>> > >> >> >> >>>> https://www.youtube.com/watch?v=unAOVy92a_8 > >> >> >> >>>> > >> >> >> >>> I like his recipe because it includes ricotta. I've never > >> >> >> >>> eaten > >> >> >> >>> potato gnocchi that I liked, but ricotta is like eating a > >> >> >> >>> cloud - > >> >> >> >>> it's > >> >> >> >>> so light. > >> >> >> >>> > >> >> >> >> > >> >> >> >> I think the ricotta makes all the difference. I plan on making > >> >> >> >> some > >> >> >> >> potato gnocchi next year. I'll wait until Spring to find fresh > >> >> >> >> peas > >> >> >> >> at > >> >> >> >> the farm stand. > >> >> >> >> > >> >> >> >> I wouldn't bother with the potato ricer gadget, just a fork for > >> >> >> >> lightly > >> >> >> >> smashing the cooked potatoes. It's going to wind up as a dough, > >> >> >> >> after > >> >> >> >> all. One less thing to wash. > >> >> >> >> > >> >> >> > I don't know well how a fork will work. Personally, I'd use a > >> >> >> > ricer > >> >> >> > - but I already have one... in fact, I had two up until > >> >> >> > Thanksgiving. > >> >> >> > No idea how that happened. We did T-Day at DD's house this year. > >> >> >> > Her > >> >> >> > husband always makes the mashed potatoes and he wanted to try > >> >> >> > ricing > >> >> >> > them this year, so I had a good excuse to gift someone with the > >> >> >> > extra > >> >> >> > ricer. > >> >> >> > > >> >> >> I have an old potato masher, looks something like this: > >> >> >> > >> >> >> http://tinyurl.com/ldvuzyk > >> >> >> > >> >> >> It's not a ricer in that it doesn't extrude the potatos in strings. > >> >> >> I'd > >> >> >> probably use that but I don't see why a fork wouldn't work. The > >> >> >> potatoes are already cooked. I'll most likely be working with > >> >> >> still > >> >> >> warm (not chilled overnight) baked potatoes. > >> >> >> > >> >> > > >> >> > Okay, that will work. What you have is a ricer, not a masher. A > >> >> > masher looks like this and it makes very light mashed potatoes. > >> >> > http://www.eatoutzone.com/images/potato_masher.jpg > >> >> > >> >> Nonsense! What she has certainly is a masher and a heck of a lot more > >> >> effective than the one in your pic. My mom had that kind and I > >> >> consider > >> >> it > >> >> useless. > >> >> > >> >> With a ricer, you have to put the potatoes in it and press them > >> >> through. > >> >> I > >> >> have never tried that method and probably wouldn't. Some say they > >> >> don't > >> >> like that method because it allows the potatoes to cool off too much. > >> > > >> > You obviously have zero idea of what a ricer does or is. That type is > >> > precursor to the bucket type. > >> > >> I do know what it is. You're the one who doesn't seem to know. > >> > >> http://www.finecooking.com/articles/...er-masher.aspx > >> > >> See? The ricer is an extrusion tool. You press them through. Or in the > >> case of a Mouli, you turn a handle and it forces them through. > > > > If you bothered to look, their masher IS the zig zag style. I'm not > > trying to say that object in the picture above is not a ricer, I'm > > trying to educated you about what the object you mistakenly call a > > masher really is. Try using it sometime and you'll see the very same > > thing that happens with the garlic press version only instead of > > falling down from an object the riced potatoes go up through the > > holes. Same idea, different directions. > > There are different styles of mashers. The zig zag is but one. A masher > presses down on the potatoes. A ricer forcers the potatoes through it and > makes rice like pieces. That's why it's called a ricer! You are being > totally ignorant. Totally! You can't understand that the holes in the hand instrument do the same thing as a bucket ricer. BTW, I never claimed it was better - just that it rices, it does not mash. If you want to use it to mash, be my guest. I don't think it works for that purpose. It makes a lousy ricer too. BTW: what you said about press down and done. That's smashed potatoes and you can do that with a fork. Mashed potatoes require butter and cream. > Please put up one cite where they call that a > ricer! You can't! Not without a lot of effort on my part. It used to be easy to find pages where it was called a ricer, but the internet is filled with ignorant people who create web pages, so it's a wonderful place where the wrong information becomes truth. Wallow in your ignorance. Merry Christmas. -- A kitchen without a cook is just a room |
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Potato Gnocchi (another Gordon Ramsay how-to)
On 12/24/2014 1:40 PM, sf wrote:
> On Wed, 24 Dec 2014 11:07:11 -0500, jmcquown > > wrote: > >> On 12/24/2014 10:39 AM, Brooklyn1 wrote: >>> >>> With no lumps they're NOT mashed potatoes, they are Whipped potatoes. >>> For preparing large amounts of perfect *uniformly* mashed potatoes >>> send boiled spuds through a meat grinder fitted with a large holed >>> (1/2") plate. >>> >> Still peeling spuds on that memory ship? >> > Is he still fighting that war? He's "whipping" himself into quite a > frenzy. LOL! I can't tell what war it was. > If he wants to use mashed vs whipped as his excuse for > not being able to produce a properly mashed potato - he can fight that > little war all by himself because he has just declared to the entire > world that he can't do something as basic as boiling potatoes properly > to mash. He already said he doesn't like mashed potatoes, doesn't make mashed potatoes. (Therefore no one else should.) Ah, but we should be using our meat grinders to make large amounts of mashed potatoes. Uh huh. Jill |
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Potato Gnocchi (another Gordon Ramsay how-to)
"Brooklyn1" > wrote in message ... > Julie Bove wrote: >> >> I have every implement mentioned in this thread and it is by far >> the only and best utensil to make *perfect* (not lumpy) mashed potatoes. > > With no lumps they're NOT mashed potatoes, they are Whipped potatoes. > For preparing large amounts of perfect *uniformly* mashed potatoes > send boiled spuds through a meat grinder fitted with a large holed > (1/2") plate. Note that I didn't write the above. |
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Potato Gnocchi (another Gordon Ramsay how-to)
"Brooklyn1" > wrote in message ... > Julie Bove" wrote: > >> >>"sf" > wrote in message . .. >>> On Tue, 23 Dec 2014 22:15:29 -0800, "Julie Bove" >>> > wrote: >>> >>>> >>>> "sf" > wrote in message >>>> ... >>>> > On Tue, 23 Dec 2014 21:25:06 -0500, jmcquown > >>>> > wrote: >>>> > >>>> >> On 12/23/2014 9:18 PM, sf wrote: >>>> >> > On Tue, 23 Dec 2014 17:40:07 -0800, "Julie Bove" >>>> >> > > wrote: >>>> >> > >>>> >> >> >>>> >> >> "sf" > wrote in message >>>> >> >> ... >>>> >> >>> On Tue, 23 Dec 2014 10:35:29 -0500, jmcquown >>>> >> >>> > >>>> >> >>> wrote: >>>> >> >>> >>>> >> >>>> On 12/23/2014 5:05 AM, sf wrote: >>>> >> >>>>> On Mon, 22 Dec 2014 17:21:04 -0500, jmcquown >>>> >> >>>>> > >>>> >> >>>>> wrote: >>>> >> >>>>> >>>> >> >>>>>> On 12/22/2014 4:51 PM, sf wrote: >>>> >> >>>>>>> On Mon, 22 Dec 2014 15:41:08 -0500, jmcquown >>>> >> >>>>>>> > >>>> >> >>>>>>> wrote: >>>> >> >>>>>>> >>>> >> >>>>>>>> I don't know why I've never made gnocchi. I like it and I >>>> >> >>>>>>>> know >>>> >> >>>>>>>> it's >>>> >> >>>>>>>> not >>>> >> >>>>>>>> difficult, I just never think about it. Looks like a good >>>> >> >>>>>>>> way >>>> >> >>>>>>>> to >>>> >> >>>>>>>> use up >>>> >> >>>>>>>> leftover baked or boiled spuds. >>>> >> >>>>>>>> >>>> >> >>>>>>>> https://www.youtube.com/watch?v=unAOVy92a_8 >>>> >> >>>>>>>> >>>> >> >>>>>>> I like his recipe because it includes ricotta. I've never >>>> >> >>>>>>> eaten >>>> >> >>>>>>> potato gnocchi that I liked, but ricotta is like eating a >>>> >> >>>>>>> cloud - >>>> >> >>>>>>> it's >>>> >> >>>>>>> so light. >>>> >> >>>>>>> >>>> >> >>>>>> >>>> >> >>>>>> I think the ricotta makes all the difference. I plan on >>>> >> >>>>>> making >>>> >> >>>>>> some >>>> >> >>>>>> potato gnocchi next year. I'll wait until Spring to find >>>> >> >>>>>> fresh >>>> >> >>>>>> peas >>>> >> >>>>>> at >>>> >> >>>>>> the farm stand. >>>> >> >>>>>> >>>> >> >>>>>> I wouldn't bother with the potato ricer gadget, just a fork >>>> >> >>>>>> for >>>> >> >>>>>> lightly >>>> >> >>>>>> smashing the cooked potatoes. It's going to wind up as a >>>> >> >>>>>> dough, >>>> >> >>>>>> after >>>> >> >>>>>> all. One less thing to wash. >>>> >> >>>>>> >>>> >> >>>>> I don't know well how a fork will work. Personally, I'd use >>>> >> >>>>> a >>>> >> >>>>> ricer >>>> >> >>>>> - but I already have one... in fact, I had two up until >>>> >> >>>>> Thanksgiving. >>>> >> >>>>> No idea how that happened. We did T-Day at DD's house this >>>> >> >>>>> year. >>>> >> >>>>> Her >>>> >> >>>>> husband always makes the mashed potatoes and he wanted to try >>>> >> >>>>> ricing >>>> >> >>>>> them this year, so I had a good excuse to gift someone with >>>> >> >>>>> the >>>> >> >>>>> extra >>>> >> >>>>> ricer. >>>> >> >>>>> >>>> >> >>>> I have an old potato masher, looks something like this: >>>> >> >>>> >>>> >> >>>> http://tinyurl.com/ldvuzyk >>>> >> >>>> >>>> >> >>>> It's not a ricer in that it doesn't extrude the potatos in >>>> >> >>>> strings. >>>> >> >>>> I'd >>>> >> >>>> probably use that but I don't see why a fork wouldn't work. >>>> >> >>>> The >>>> >> >>>> potatoes are already cooked. I'll most likely be working with >>>> >> >>>> still >>>> >> >>>> warm (not chilled overnight) baked potatoes. >>>> >> >>>> >>>> >> >>> >>>> >> >>> Okay, that will work. What you have is a ricer, not a masher. >>>> >> >>> A >>>> >> >>> masher looks like this and it makes very light mashed potatoes. >>>> >> >>> http://www.eatoutzone.com/images/potato_masher.jpg >>>> >> >> >>>> >> >> Nonsense! What she has certainly is a masher and a heck of a lot >>>> >> >> more >>>> >> >> effective than the one in your pic. My mom had that kind and I >>>> >> >> consider it >>>> >> >> useless. >>>> >> >> >>>> >> >> With a ricer, you have to put the potatoes in it and press them >>>> >> >> through. I >>>> >> >> have never tried that method and probably wouldn't. Some say >>>> >> >> they >>>> >> >> don't >>>> >> >> like that method because it allows the potatoes to cool off too >>>> >> >> much. >>>> >> > >>>> >> > You obviously have zero idea of what a ricer does or is. That >>>> >> > type >>>> >> > is >>>> >> > precursor to the bucket type. >>>> >> > >>>> >> The "bucket type" (as you describe it) is exactly what I wouldn't >>>> >> want >>>> >> to use. >>>> >> >>>> > What you have is a ricer and it will work better than a fork to >>>> > prepare potatoes for the basis of your gnocchi, should you ever >>>> > decide >>>> > to attempt making it. >>>> >>>> Wrong. She has a masher! >>> >>> You are wrong. It's a ricer that the ignorant insist is a masher. >> >>You are the ignorant one sf. >> >>http://www.goodhousekeeping.com/prod...otato-mashers/ > > The hand tools with holes are still ricers... the tools with zigzag > wire are mashers, those with wide fork-like slits are mashers too. I > don't like riced/whipped potatoes, they have no texture. In fact at > home I rarely serve mashed potatoes, I serve a steaming hot boiled > spud right from the pot and use my fork to mash/smash it on my plate > to whatever consistancy I want, I prefer largish lumps, w/sourcream > and a dollop of cavier. Most guests prefer my method and adopt it... > they end up with hotter potatoes than those typical tepid machine > beaten school cafeteria library paste spuds. I learned the mash > oneself method from my grand parents, they often served an appetizer > of warmed herring fillets in cream sauce alongside a steaming hot from > the pot boiled spud with a big dollop of sourcream with slabs of > freshly baked Russian black bread... now I'm hungry. No they're not Sheldon. |
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Potato Gnocchi (another Gordon Ramsay how-to)
"Brooklyn1" > wrote in message news  > "Julie Bove" wrote: > >> >>"sf" > wrote in message . .. >>> On Tue, 23 Dec 2014 18:56:32 -0800, "Julie Bove" >>> > wrote: >>> >>>> >>>> "sf" > wrote in message >>>> ... >>>> > On Tue, 23 Dec 2014 17:40:07 -0800, "Julie Bove" >>>> > > wrote: >>>> > >>>> >> >>>> >> "sf" > wrote in message >>>> >> ... >>>> >> > On Tue, 23 Dec 2014 10:35:29 -0500, jmcquown >>>> >> > > >>>> >> > wrote: >>>> >> > >>>> >> >> On 12/23/2014 5:05 AM, sf wrote: >>>> >> >> > On Mon, 22 Dec 2014 17:21:04 -0500, jmcquown >>>> >> >> > > >>>> >> >> > wrote: >>>> >> >> > >>>> >> >> >> On 12/22/2014 4:51 PM, sf wrote: >>>> >> >> >>> On Mon, 22 Dec 2014 15:41:08 -0500, jmcquown >>>> >> >> >>> > >>>> >> >> >>> wrote: >>>> >> >> >>> >>>> >> >> >>>> I don't know why I've never made gnocchi. I like it and I >>>> >> >> >>>> know >>>> >> >> >>>> it's >>>> >> >> >>>> not >>>> >> >> >>>> difficult, I just never think about it. Looks like a good >>>> >> >> >>>> way >>>> >> >> >>>> to >>>> >> >> >>>> use up >>>> >> >> >>>> leftover baked or boiled spuds. >>>> >> >> >>>> >>>> >> >> >>>> https://www.youtube.com/watch?v=unAOVy92a_8 >>>> >> >> >>>> >>>> >> >> >>> I like his recipe because it includes ricotta. I've never >>>> >> >> >>> eaten >>>> >> >> >>> potato gnocchi that I liked, but ricotta is like eating a >>>> >> >> >>> cloud - >>>> >> >> >>> it's >>>> >> >> >>> so light. >>>> >> >> >>> >>>> >> >> >> >>>> >> >> >> I think the ricotta makes all the difference. I plan on >>>> >> >> >> making >>>> >> >> >> some >>>> >> >> >> potato gnocchi next year. I'll wait until Spring to find >>>> >> >> >> fresh >>>> >> >> >> peas >>>> >> >> >> at >>>> >> >> >> the farm stand. >>>> >> >> >> >>>> >> >> >> I wouldn't bother with the potato ricer gadget, just a fork >>>> >> >> >> for >>>> >> >> >> lightly >>>> >> >> >> smashing the cooked potatoes. It's going to wind up as a >>>> >> >> >> dough, >>>> >> >> >> after >>>> >> >> >> all. One less thing to wash. >>>> >> >> >> >>>> >> >> > I don't know well how a fork will work. Personally, I'd use a >>>> >> >> > ricer >>>> >> >> > - but I already have one... in fact, I had two up until >>>> >> >> > Thanksgiving. >>>> >> >> > No idea how that happened. We did T-Day at DD's house this >>>> >> >> > year. >>>> >> >> > Her >>>> >> >> > husband always makes the mashed potatoes and he wanted to try >>>> >> >> > ricing >>>> >> >> > them this year, so I had a good excuse to gift someone with the >>>> >> >> > extra >>>> >> >> > ricer. >>>> >> >> > >>>> >> >> I have an old potato masher, looks something like this: >>>> >> >> >>>> >> >> http://tinyurl.com/ldvuzyk >>>> >> >> >>>> >> >> It's not a ricer in that it doesn't extrude the potatos in >>>> >> >> strings. >>>> >> >> I'd >>>> >> >> probably use that but I don't see why a fork wouldn't work. The >>>> >> >> potatoes are already cooked. I'll most likely be working with >>>> >> >> still >>>> >> >> warm (not chilled overnight) baked potatoes. >>>> >> >> >>>> >> > >>>> >> > Okay, that will work. What you have is a ricer, not a masher. A >>>> >> > masher looks like this and it makes very light mashed potatoes. >>>> >> > http://www.eatoutzone.com/images/potato_masher.jpg >>>> >> >>>> >> Nonsense! What she has certainly is a masher and a heck of a lot >>>> >> more >>>> >> effective than the one in your pic. My mom had that kind and I >>>> >> consider >>>> >> it >>>> >> useless. >>>> >> >>>> >> With a ricer, you have to put the potatoes in it and press them >>>> >> through. >>>> >> I >>>> >> have never tried that method and probably wouldn't. Some say they >>>> >> don't >>>> >> like that method because it allows the potatoes to cool off too >>>> >> much. >>>> > >>>> > You obviously have zero idea of what a ricer does or is. That type >>>> > is >>>> > precursor to the bucket type. >>>> >>>> I do know what it is. You're the one who doesn't seem to know. >>>> >>>> http://www.finecooking.com/articles/...er-masher.aspx >>>> >>>> See? The ricer is an extrusion tool. You press them through. Or in >>>> the >>>> case of a Mouli, you turn a handle and it forces them through. >>> >>> If you bothered to look, their masher IS the zig zag style. I'm not >>> trying to say that object in the picture above is not a ricer, I'm >>> trying to educated you about what the object you mistakenly call a >>> masher really is. Try using it sometime and you'll see the very same >>> thing that happens with the garlic press version only instead of >>> falling down from an object the riced potatoes go up through the >>> holes. Same idea, different directions. >> >>There are different styles of mashers. The zig zag is but one. A masher >>presses down on the potatoes. A ricer forcers the potatoes through it and >>makes rice like pieces. That's why it's called a ricer! You are being >>totally ignorant. Totally! Please put up one cite where they call that a >>ricer! You can't! > > The tool with the holes (regardless what it's called) is still a > ricer. I have one but I don't use it for potatoes, it's the tool I > use to make refried beans while heating in the pan of fried pork chop > fond. A rose by any other name is still a rose... using *any* tool > (regardless of configuration) to force potatoes through a plate with > holes produces riced potatoes... regardless of direct hand pressure or > assisted fulcrum and pivot pressure. You and sf need to go skipping off into wrong-land right about now... |
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Potato Gnocchi (another Gordon Ramsay how-to)
"sf" > wrote in message ... > On Wed, 24 Dec 2014 00:39:11 -0800, "Julie Bove" > > wrote: > >> >> "sf" > wrote in message >> ... >> > On Tue, 23 Dec 2014 18:56:32 -0800, "Julie Bove" >> > > wrote: >> > >> >> >> >> "sf" > wrote in message >> >> ... >> >> > On Tue, 23 Dec 2014 17:40:07 -0800, "Julie Bove" >> >> > > wrote: >> >> > >> >> >> >> >> >> "sf" > wrote in message >> >> >> ... >> >> >> > On Tue, 23 Dec 2014 10:35:29 -0500, jmcquown >> >> >> > > >> >> >> > wrote: >> >> >> > >> >> >> >> On 12/23/2014 5:05 AM, sf wrote: >> >> >> >> > On Mon, 22 Dec 2014 17:21:04 -0500, jmcquown >> >> >> >> > > >> >> >> >> > wrote: >> >> >> >> > >> >> >> >> >> On 12/22/2014 4:51 PM, sf wrote: >> >> >> >> >>> On Mon, 22 Dec 2014 15:41:08 -0500, jmcquown >> >> >> >> >>> > >> >> >> >> >>> wrote: >> >> >> >> >>> >> >> >> >> >>>> I don't know why I've never made gnocchi. I like it and I >> >> >> >> >>>> know >> >> >> >> >>>> it's >> >> >> >> >>>> not >> >> >> >> >>>> difficult, I just never think about it. Looks like a good >> >> >> >> >>>> way >> >> >> >> >>>> to >> >> >> >> >>>> use up >> >> >> >> >>>> leftover baked or boiled spuds. >> >> >> >> >>>> >> >> >> >> >>>> https://www.youtube.com/watch?v=unAOVy92a_8 >> >> >> >> >>>> >> >> >> >> >>> I like his recipe because it includes ricotta. I've never >> >> >> >> >>> eaten >> >> >> >> >>> potato gnocchi that I liked, but ricotta is like eating a >> >> >> >> >>> cloud - >> >> >> >> >>> it's >> >> >> >> >>> so light. >> >> >> >> >>> >> >> >> >> >> >> >> >> >> >> I think the ricotta makes all the difference. I plan on >> >> >> >> >> making >> >> >> >> >> some >> >> >> >> >> potato gnocchi next year. I'll wait until Spring to find >> >> >> >> >> fresh >> >> >> >> >> peas >> >> >> >> >> at >> >> >> >> >> the farm stand. >> >> >> >> >> >> >> >> >> >> I wouldn't bother with the potato ricer gadget, just a fork >> >> >> >> >> for >> >> >> >> >> lightly >> >> >> >> >> smashing the cooked potatoes. It's going to wind up as a >> >> >> >> >> dough, >> >> >> >> >> after >> >> >> >> >> all. One less thing to wash. >> >> >> >> >> >> >> >> >> > I don't know well how a fork will work. Personally, I'd use >> >> >> >> > a >> >> >> >> > ricer >> >> >> >> > - but I already have one... in fact, I had two up until >> >> >> >> > Thanksgiving. >> >> >> >> > No idea how that happened. We did T-Day at DD's house this >> >> >> >> > year. >> >> >> >> > Her >> >> >> >> > husband always makes the mashed potatoes and he wanted to try >> >> >> >> > ricing >> >> >> >> > them this year, so I had a good excuse to gift someone with >> >> >> >> > the >> >> >> >> > extra >> >> >> >> > ricer. >> >> >> >> > >> >> >> >> I have an old potato masher, looks something like this: >> >> >> >> >> >> >> >> http://tinyurl.com/ldvuzyk >> >> >> >> >> >> >> >> It's not a ricer in that it doesn't extrude the potatos in >> >> >> >> strings. >> >> >> >> I'd >> >> >> >> probably use that but I don't see why a fork wouldn't work. The >> >> >> >> potatoes are already cooked. I'll most likely be working with >> >> >> >> still >> >> >> >> warm (not chilled overnight) baked potatoes. >> >> >> >> >> >> >> > >> >> >> > Okay, that will work. What you have is a ricer, not a masher. A >> >> >> > masher looks like this and it makes very light mashed potatoes. >> >> >> > http://www.eatoutzone.com/images/potato_masher.jpg >> >> >> >> >> >> Nonsense! What she has certainly is a masher and a heck of a lot >> >> >> more >> >> >> effective than the one in your pic. My mom had that kind and I >> >> >> consider >> >> >> it >> >> >> useless. >> >> >> >> >> >> With a ricer, you have to put the potatoes in it and press them >> >> >> through. >> >> >> I >> >> >> have never tried that method and probably wouldn't. Some say they >> >> >> don't >> >> >> like that method because it allows the potatoes to cool off too >> >> >> much. >> >> > >> >> > You obviously have zero idea of what a ricer does or is. That type >> >> > is >> >> > precursor to the bucket type. >> >> >> >> I do know what it is. You're the one who doesn't seem to know. >> >> >> >> http://www.finecooking.com/articles/...er-masher.aspx >> >> >> >> See? The ricer is an extrusion tool. You press them through. Or in >> >> the >> >> case of a Mouli, you turn a handle and it forces them through. >> > >> > If you bothered to look, their masher IS the zig zag style. I'm not >> > trying to say that object in the picture above is not a ricer, I'm >> > trying to educated you about what the object you mistakenly call a >> > masher really is. Try using it sometime and you'll see the very same >> > thing that happens with the garlic press version only instead of >> > falling down from an object the riced potatoes go up through the >> > holes. Same idea, different directions. >> >> There are different styles of mashers. The zig zag is but one. A masher >> presses down on the potatoes. A ricer forcers the potatoes through it >> and >> makes rice like pieces. That's why it's called a ricer! You are being >> totally ignorant. Totally! > > You can't understand that the holes in the hand instrument do the same > thing as a bucket ricer. BTW, I never claimed it was better - just > that it rices, it does not mash. If you want to use it to mash, be my > guest. I don't think it works for that purpose. It makes a lousy > ricer too. BTW: what you said about press down and done. That's > smashed potatoes and you can do that with a fork. Mashed potatoes > require butter and cream. > >> Please put up one cite where they call that a >> ricer! You can't! > > Not without a lot of effort on my part. It used to be easy to find > pages where it was called a ricer, but the internet is filled with > ignorant people who create web pages, so it's a wonderful place where > the wrong information becomes truth. Wallow in your ignorance. > > Merry Christmas. Are you talking to yourself? You and Sheldon are just plain wrong. And yet? You think the whole Internet is wrong. Ha! It was never called a ricer. I was born 55.5 years ago and there was that kind of potato masher in my home. And it is still called a masher. It was never called a ricer except for in your and Sheldon's minds. |
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Potato Gnocchi (another Gordon Ramsay how-to)
On Wed, 24 Dec 2014 13:17:42 -0800, "Julie Bove"
> wrote: > > "Brooklyn1" > wrote in message > news > > "Julie Bove" wrote: > > > >> > >>"sf" > wrote in message > . .. > >>> On Tue, 23 Dec 2014 18:56:32 -0800, "Julie Bove" > >>> > wrote: > >>> > >>>> > >>>> "sf" > wrote in message > >>>> ... > >>>> > On Tue, 23 Dec 2014 17:40:07 -0800, "Julie Bove" > >>>> > > wrote: > >>>> > > >>>> >> > >>>> >> "sf" > wrote in message > >>>> >> ... > >>>> >> > On Tue, 23 Dec 2014 10:35:29 -0500, jmcquown > >>>> >> > > > >>>> >> > wrote: > >>>> >> > > >>>> >> >> On 12/23/2014 5:05 AM, sf wrote: > >>>> >> >> > On Mon, 22 Dec 2014 17:21:04 -0500, jmcquown > >>>> >> >> > > > >>>> >> >> > wrote: > >>>> >> >> > > >>>> >> >> >> On 12/22/2014 4:51 PM, sf wrote: > >>>> >> >> >>> On Mon, 22 Dec 2014 15:41:08 -0500, jmcquown > >>>> >> >> >>> > > >>>> >> >> >>> wrote: > >>>> >> >> >>> > >>>> >> >> >>>> I don't know why I've never made gnocchi. I like it and I > >>>> >> >> >>>> know > >>>> >> >> >>>> it's > >>>> >> >> >>>> not > >>>> >> >> >>>> difficult, I just never think about it. Looks like a good > >>>> >> >> >>>> way > >>>> >> >> >>>> to > >>>> >> >> >>>> use up > >>>> >> >> >>>> leftover baked or boiled spuds. > >>>> >> >> >>>> > >>>> >> >> >>>> https://www.youtube.com/watch?v=unAOVy92a_8 > >>>> >> >> >>>> > >>>> >> >> >>> I like his recipe because it includes ricotta. I've never > >>>> >> >> >>> eaten > >>>> >> >> >>> potato gnocchi that I liked, but ricotta is like eating a > >>>> >> >> >>> cloud - > >>>> >> >> >>> it's > >>>> >> >> >>> so light. > >>>> >> >> >>> > >>>> >> >> >> > >>>> >> >> >> I think the ricotta makes all the difference. I plan on > >>>> >> >> >> making > >>>> >> >> >> some > >>>> >> >> >> potato gnocchi next year. I'll wait until Spring to find > >>>> >> >> >> fresh > >>>> >> >> >> peas > >>>> >> >> >> at > >>>> >> >> >> the farm stand. > >>>> >> >> >> > >>>> >> >> >> I wouldn't bother with the potato ricer gadget, just a fork > >>>> >> >> >> for > >>>> >> >> >> lightly > >>>> >> >> >> smashing the cooked potatoes. It's going to wind up as a > >>>> >> >> >> dough, > >>>> >> >> >> after > >>>> >> >> >> all. One less thing to wash. > >>>> >> >> >> > >>>> >> >> > I don't know well how a fork will work. Personally, I'd use a > >>>> >> >> > ricer > >>>> >> >> > - but I already have one... in fact, I had two up until > >>>> >> >> > Thanksgiving. > >>>> >> >> > No idea how that happened. We did T-Day at DD's house this > >>>> >> >> > year. > >>>> >> >> > Her > >>>> >> >> > husband always makes the mashed potatoes and he wanted to try > >>>> >> >> > ricing > >>>> >> >> > them this year, so I had a good excuse to gift someone with the > >>>> >> >> > extra > >>>> >> >> > ricer. > >>>> >> >> > > >>>> >> >> I have an old potato masher, looks something like this: > >>>> >> >> > >>>> >> >> http://tinyurl.com/ldvuzyk > >>>> >> >> > >>>> >> >> It's not a ricer in that it doesn't extrude the potatos in > >>>> >> >> strings. > >>>> >> >> I'd > >>>> >> >> probably use that but I don't see why a fork wouldn't work. The > >>>> >> >> potatoes are already cooked. I'll most likely be working with > >>>> >> >> still > >>>> >> >> warm (not chilled overnight) baked potatoes. > >>>> >> >> > >>>> >> > > >>>> >> > Okay, that will work. What you have is a ricer, not a masher. A > >>>> >> > masher looks like this and it makes very light mashed potatoes. > >>>> >> > http://www.eatoutzone.com/images/potato_masher.jpg > >>>> >> > >>>> >> Nonsense! What she has certainly is a masher and a heck of a lot > >>>> >> more > >>>> >> effective than the one in your pic. My mom had that kind and I > >>>> >> consider > >>>> >> it > >>>> >> useless. > >>>> >> > >>>> >> With a ricer, you have to put the potatoes in it and press them > >>>> >> through. > >>>> >> I > >>>> >> have never tried that method and probably wouldn't. Some say they > >>>> >> don't > >>>> >> like that method because it allows the potatoes to cool off too > >>>> >> much. > >>>> > > >>>> > You obviously have zero idea of what a ricer does or is. That type > >>>> > is > >>>> > precursor to the bucket type. > >>>> > >>>> I do know what it is. You're the one who doesn't seem to know. > >>>> > >>>> http://www.finecooking.com/articles/...er-masher.aspx > >>>> > >>>> See? The ricer is an extrusion tool. You press them through. Or in > >>>> the > >>>> case of a Mouli, you turn a handle and it forces them through. > >>> > >>> If you bothered to look, their masher IS the zig zag style. I'm not > >>> trying to say that object in the picture above is not a ricer, I'm > >>> trying to educated you about what the object you mistakenly call a > >>> masher really is. Try using it sometime and you'll see the very same > >>> thing that happens with the garlic press version only instead of > >>> falling down from an object the riced potatoes go up through the > >>> holes. Same idea, different directions. > >> > >>There are different styles of mashers. The zig zag is but one. A masher > >>presses down on the potatoes. A ricer forcers the potatoes through it and > >>makes rice like pieces. That's why it's called a ricer! You are being > >>totally ignorant. Totally! Please put up one cite where they call that a > >>ricer! You can't! > > > > The tool with the holes (regardless what it's called) is still a > > ricer. I have one but I don't use it for potatoes, it's the tool I > > use to make refried beans while heating in the pan of fried pork chop > > fond. A rose by any other name is still a rose... using *any* tool > > (regardless of configuration) to force potatoes through a plate with > > holes produces riced potatoes... regardless of direct hand pressure or > > assisted fulcrum and pivot pressure. > > You and sf need to go skipping off into wrong-land right about now... WOW - Sheldon and I finally agree on something. High 5 Shelly! -- A kitchen without a cook is just a room. |
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Potato Gnocchi (another Gordon Ramsay how-to)
On Wed, 24 Dec 2014 13:17:42 -0800, "Julie Bove"
> wrote: > >"Brooklyn1" > wrote in message >news >> "Julie Bove" wrote: >> >>> >>>"sf" > wrote in message ... >>>> On Tue, 23 Dec 2014 18:56:32 -0800, "Julie Bove" >>>> > wrote: >>>> >>>>> >>>>> "sf" > wrote in message >>>>> ... >>>>> > On Tue, 23 Dec 2014 17:40:07 -0800, "Julie Bove" >>>>> > > wrote: >>>>> > >>>>> >> >>>>> >> "sf" > wrote in message >>>>> >> ... >>>>> >> > On Tue, 23 Dec 2014 10:35:29 -0500, jmcquown >>>>> >> > > >>>>> >> > wrote: >>>>> >> > >>>>> >> >> On 12/23/2014 5:05 AM, sf wrote: >>>>> >> >> > On Mon, 22 Dec 2014 17:21:04 -0500, jmcquown >>>>> >> >> > > >>>>> >> >> > wrote: >>>>> >> >> > >>>>> >> >> >> On 12/22/2014 4:51 PM, sf wrote: >>>>> >> >> >>> On Mon, 22 Dec 2014 15:41:08 -0500, jmcquown >>>>> >> >> >>> > >>>>> >> >> >>> wrote: >>>>> >> >> >>> >>>>> >> >> >>>> I don't know why I've never made gnocchi. I like it and I >>>>> >> >> >>>> know >>>>> >> >> >>>> it's >>>>> >> >> >>>> not >>>>> >> >> >>>> difficult, I just never think about it. Looks like a good >>>>> >> >> >>>> way >>>>> >> >> >>>> to >>>>> >> >> >>>> use up >>>>> >> >> >>>> leftover baked or boiled spuds. >>>>> >> >> >>>> >>>>> >> >> >>>> https://www.youtube.com/watch?v=unAOVy92a_8 >>>>> >> >> >>>> >>>>> >> >> >>> I like his recipe because it includes ricotta. I've never >>>>> >> >> >>> eaten >>>>> >> >> >>> potato gnocchi that I liked, but ricotta is like eating a >>>>> >> >> >>> cloud - >>>>> >> >> >>> it's >>>>> >> >> >>> so light. >>>>> >> >> >>> >>>>> >> >> >> >>>>> >> >> >> I think the ricotta makes all the difference. I plan on >>>>> >> >> >> making >>>>> >> >> >> some >>>>> >> >> >> potato gnocchi next year. I'll wait until Spring to find >>>>> >> >> >> fresh >>>>> >> >> >> peas >>>>> >> >> >> at >>>>> >> >> >> the farm stand. >>>>> >> >> >> >>>>> >> >> >> I wouldn't bother with the potato ricer gadget, just a fork >>>>> >> >> >> for >>>>> >> >> >> lightly >>>>> >> >> >> smashing the cooked potatoes. It's going to wind up as a >>>>> >> >> >> dough, >>>>> >> >> >> after >>>>> >> >> >> all. One less thing to wash. >>>>> >> >> >> >>>>> >> >> > I don't know well how a fork will work. Personally, I'd use a >>>>> >> >> > ricer >>>>> >> >> > - but I already have one... in fact, I had two up until >>>>> >> >> > Thanksgiving. >>>>> >> >> > No idea how that happened. We did T-Day at DD's house this >>>>> >> >> > year. >>>>> >> >> > Her >>>>> >> >> > husband always makes the mashed potatoes and he wanted to try >>>>> >> >> > ricing >>>>> >> >> > them this year, so I had a good excuse to gift someone with the >>>>> >> >> > extra >>>>> >> >> > ricer. >>>>> >> >> > >>>>> >> >> I have an old potato masher, looks something like this: >>>>> >> >> >>>>> >> >> http://tinyurl.com/ldvuzyk >>>>> >> >> >>>>> >> >> It's not a ricer in that it doesn't extrude the potatos in >>>>> >> >> strings. >>>>> >> >> I'd >>>>> >> >> probably use that but I don't see why a fork wouldn't work. The >>>>> >> >> potatoes are already cooked. I'll most likely be working with >>>>> >> >> still >>>>> >> >> warm (not chilled overnight) baked potatoes. >>>>> >> >> >>>>> >> > >>>>> >> > Okay, that will work. What you have is a ricer, not a masher. A >>>>> >> > masher looks like this and it makes very light mashed potatoes. >>>>> >> > http://www.eatoutzone.com/images/potato_masher.jpg >>>>> >> >>>>> >> Nonsense! What she has certainly is a masher and a heck of a lot >>>>> >> more >>>>> >> effective than the one in your pic. My mom had that kind and I >>>>> >> consider >>>>> >> it >>>>> >> useless. >>>>> >> >>>>> >> With a ricer, you have to put the potatoes in it and press them >>>>> >> through. >>>>> >> I >>>>> >> have never tried that method and probably wouldn't. Some say they >>>>> >> don't >>>>> >> like that method because it allows the potatoes to cool off too >>>>> >> much. >>>>> > >>>>> > You obviously have zero idea of what a ricer does or is. That type >>>>> > is >>>>> > precursor to the bucket type. >>>>> >>>>> I do know what it is. You're the one who doesn't seem to know. >>>>> >>>>> http://www.finecooking.com/articles/...er-masher.aspx >>>>> >>>>> See? The ricer is an extrusion tool. You press them through. Or in >>>>> the >>>>> case of a Mouli, you turn a handle and it forces them through. >>>> >>>> If you bothered to look, their masher IS the zig zag style. I'm not >>>> trying to say that object in the picture above is not a ricer, I'm >>>> trying to educated you about what the object you mistakenly call a >>>> masher really is. Try using it sometime and you'll see the very same >>>> thing that happens with the garlic press version only instead of >>>> falling down from an object the riced potatoes go up through the >>>> holes. Same idea, different directions. >>> >>>There are different styles of mashers. The zig zag is but one. A masher >>>presses down on the potatoes. A ricer forcers the potatoes through it and >>>makes rice like pieces. That's why it's called a ricer! You are being >>>totally ignorant. Totally! Please put up one cite where they call that a >>>ricer! You can't! >> >> The tool with the holes (regardless what it's called) is still a >> ricer. I have one but I don't use it for potatoes, it's the tool I >> use to make refried beans while heating in the pan of fried pork chop >> fond. A rose by any other name is still a rose... using *any* tool >> (regardless of configuration) to force potatoes through a plate with >> holes produces riced potatoes... regardless of direct hand pressure or >> assisted fulcrum and pivot pressure. > >You and sf need to go skipping off into wrong-land right about now... I don't believe you've ever cooked anything, so far I've seen nothing you've cooked nor have you accurately explained anything whatsoever about cooking... so far since you've been here all you've ever spoke of is what you CAN'T eat, which is practically everything. I don't believe you even know *beans* about cooking. LOL |
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Potato Gnocchi (another Gordon Ramsay how-to)
"Brooklyn1" > wrote in message ... > On Wed, 24 Dec 2014 13:17:42 -0800, "Julie Bove" > > wrote: > >> >>"Brooklyn1" > wrote in message >>news >>> "Julie Bove" wrote: >>> >>>> >>>>"sf" > wrote in message m... >>>>> On Tue, 23 Dec 2014 18:56:32 -0800, "Julie Bove" >>>>> > wrote: >>>>> >>>>>> >>>>>> "sf" > wrote in message >>>>>> ... >>>>>> > On Tue, 23 Dec 2014 17:40:07 -0800, "Julie Bove" >>>>>> > > wrote: >>>>>> > >>>>>> >> >>>>>> >> "sf" > wrote in message >>>>>> >> ... >>>>>> >> > On Tue, 23 Dec 2014 10:35:29 -0500, jmcquown >>>>>> >> > > >>>>>> >> > wrote: >>>>>> >> > >>>>>> >> >> On 12/23/2014 5:05 AM, sf wrote: >>>>>> >> >> > On Mon, 22 Dec 2014 17:21:04 -0500, jmcquown >>>>>> >> >> > > >>>>>> >> >> > wrote: >>>>>> >> >> > >>>>>> >> >> >> On 12/22/2014 4:51 PM, sf wrote: >>>>>> >> >> >>> On Mon, 22 Dec 2014 15:41:08 -0500, jmcquown >>>>>> >> >> >>> > >>>>>> >> >> >>> wrote: >>>>>> >> >> >>> >>>>>> >> >> >>>> I don't know why I've never made gnocchi. I like it and I >>>>>> >> >> >>>> know >>>>>> >> >> >>>> it's >>>>>> >> >> >>>> not >>>>>> >> >> >>>> difficult, I just never think about it. Looks like a good >>>>>> >> >> >>>> way >>>>>> >> >> >>>> to >>>>>> >> >> >>>> use up >>>>>> >> >> >>>> leftover baked or boiled spuds. >>>>>> >> >> >>>> >>>>>> >> >> >>>> https://www.youtube.com/watch?v=unAOVy92a_8 >>>>>> >> >> >>>> >>>>>> >> >> >>> I like his recipe because it includes ricotta. I've never >>>>>> >> >> >>> eaten >>>>>> >> >> >>> potato gnocchi that I liked, but ricotta is like eating a >>>>>> >> >> >>> cloud - >>>>>> >> >> >>> it's >>>>>> >> >> >>> so light. >>>>>> >> >> >>> >>>>>> >> >> >> >>>>>> >> >> >> I think the ricotta makes all the difference. I plan on >>>>>> >> >> >> making >>>>>> >> >> >> some >>>>>> >> >> >> potato gnocchi next year. I'll wait until Spring to find >>>>>> >> >> >> fresh >>>>>> >> >> >> peas >>>>>> >> >> >> at >>>>>> >> >> >> the farm stand. >>>>>> >> >> >> >>>>>> >> >> >> I wouldn't bother with the potato ricer gadget, just a fork >>>>>> >> >> >> for >>>>>> >> >> >> lightly >>>>>> >> >> >> smashing the cooked potatoes. It's going to wind up as a >>>>>> >> >> >> dough, >>>>>> >> >> >> after >>>>>> >> >> >> all. One less thing to wash. >>>>>> >> >> >> >>>>>> >> >> > I don't know well how a fork will work. Personally, I'd use >>>>>> >> >> > a >>>>>> >> >> > ricer >>>>>> >> >> > - but I already have one... in fact, I had two up until >>>>>> >> >> > Thanksgiving. >>>>>> >> >> > No idea how that happened. We did T-Day at DD's house this >>>>>> >> >> > year. >>>>>> >> >> > Her >>>>>> >> >> > husband always makes the mashed potatoes and he wanted to try >>>>>> >> >> > ricing >>>>>> >> >> > them this year, so I had a good excuse to gift someone with >>>>>> >> >> > the >>>>>> >> >> > extra >>>>>> >> >> > ricer. >>>>>> >> >> > >>>>>> >> >> I have an old potato masher, looks something like this: >>>>>> >> >> >>>>>> >> >> http://tinyurl.com/ldvuzyk >>>>>> >> >> >>>>>> >> >> It's not a ricer in that it doesn't extrude the potatos in >>>>>> >> >> strings. >>>>>> >> >> I'd >>>>>> >> >> probably use that but I don't see why a fork wouldn't work. >>>>>> >> >> The >>>>>> >> >> potatoes are already cooked. I'll most likely be working with >>>>>> >> >> still >>>>>> >> >> warm (not chilled overnight) baked potatoes. >>>>>> >> >> >>>>>> >> > >>>>>> >> > Okay, that will work. What you have is a ricer, not a masher. >>>>>> >> > A >>>>>> >> > masher looks like this and it makes very light mashed potatoes. >>>>>> >> > http://www.eatoutzone.com/images/potato_masher.jpg >>>>>> >> >>>>>> >> Nonsense! What she has certainly is a masher and a heck of a lot >>>>>> >> more >>>>>> >> effective than the one in your pic. My mom had that kind and I >>>>>> >> consider >>>>>> >> it >>>>>> >> useless. >>>>>> >> >>>>>> >> With a ricer, you have to put the potatoes in it and press them >>>>>> >> through. >>>>>> >> I >>>>>> >> have never tried that method and probably wouldn't. Some say they >>>>>> >> don't >>>>>> >> like that method because it allows the potatoes to cool off too >>>>>> >> much. >>>>>> > >>>>>> > You obviously have zero idea of what a ricer does or is. That type >>>>>> > is >>>>>> > precursor to the bucket type. >>>>>> >>>>>> I do know what it is. You're the one who doesn't seem to know. >>>>>> >>>>>> http://www.finecooking.com/articles/...er-masher.aspx >>>>>> >>>>>> See? The ricer is an extrusion tool. You press them through. Or in >>>>>> the >>>>>> case of a Mouli, you turn a handle and it forces them through. >>>>>> >>>>> >>>>> If you bothered to look, their masher IS the zig zag style. I'm not >>>>> trying to say that object in the picture above is not a ricer, I'm >>>>> trying to educated you about what the object you mistakenly call a >>>>> masher really is. Try using it sometime and you'll see the very same >>>>> thing that happens with the garlic press version only instead of >>>>> falling down from an object the riced potatoes go up through the >>>>> holes. Same idea, different directions. >>>> >>>>There are different styles of mashers. The zig zag is but one. A >>>>masher >>>>presses down on the potatoes. A ricer forcers the potatoes through it >>>>and >>>>makes rice like pieces. That's why it's called a ricer! You are being >>>>totally ignorant. Totally! Please put up one cite where they call that >>>>a >>>>ricer! You can't! >>> >>> The tool with the holes (regardless what it's called) is still a >>> ricer. I have one but I don't use it for potatoes, it's the tool I >>> use to make refried beans while heating in the pan of fried pork chop >>> fond. A rose by any other name is still a rose... using *any* tool >>> (regardless of configuration) to force potatoes through a plate with >>> holes produces riced potatoes... regardless of direct hand pressure or >>> assisted fulcrum and pivot pressure. >> >>You and sf need to go skipping off into wrong-land right about now... > > I don't believe you've ever cooked anything, so far I've seen nothing > you've cooked nor have you accurately explained anything whatsoever > about cooking... so far since you've been here all you've ever spoke > of is what you CAN'T eat, which is practically everything. I don't > believe you even know *beans* about cooking. LOL And you're not going to see it either. I don't take food pics. I am cooking 8 pounds of pot roast right now with onions, tomatoes and herbs. And roasting some carrots. I like to cook my roast the day before and then defat it. Angela wants chicken. I will cook that tomorrow. Will make some potatoes too. Might do those later. No telling if husband will want them or not but if so they had better be ready. He had nothing but complaints about the garlic pasta that I made for him so...making food for him is certainly not a the top of my list at the moment. |
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Potato Gnocchi (another Gordon Ramsay how-to)
Julie Bove wrote:
> > I am > cooking 8 pounds of pot roast right now with onions, tomatoes and herbs. > And roasting some carrots. I like to cook my roast the day before and then > defat it. That sounds so very good. Tastes better though right from the oven, imo. > Angela wants chicken. I will cook that tomorrow. WTH is Angela's problem? Cook a nice Christmas dinner and let your husband and Angela eat it or make themselves their own dinner. Screw this separate menu thing. You sound like you are mentally abused and you wimp out to all their desires. Especially with this "husband demands dinner right away" nonsense. > Will make some > potatoes too. Might do those later. No telling if husband will want them > or not but if so they had better be ready. "they had better be ready?" Really? **** him and his dinner immediately on demand. Stand your ground, Julie. These stories are just wrong. If you were my daughter telling me this I would get in my car and drive across the state right now to kick her husband in the ass. |
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Potato Gnocchi (another Gordon Ramsay how-to)
On Thu, 25 Dec 2014 08:35:02 -0500, Gary > wrote:
>Julie Bove wrote: >> >> I am >> cooking 8 pounds of pot roast right now with onions, tomatoes and herbs. >> And roasting some carrots. I like to cook my roast the day before and then >> defat it. > >That sounds so very good. >Tastes better though right from the oven, imo. > >> Angela wants chicken. I will cook that tomorrow. > >WTH is Angela's problem? Cook a nice Christmas dinner and let your >husband and Angela eat it or make themselves their own dinner. Screw >this separate menu thing. You sound like you are mentally abused and >you wimp out to all their desires. Especially with this "husband >demands dinner right away" nonsense. > >> Will make some >> potatoes too. Might do those later. No telling if husband will want them >> or not but if so they had better be ready. > >"they had better be ready?" Really? **** him and his dinner >immediately on demand. Stand your ground, Julie. These stories are >just wrong. If you were my daughter telling me this I would get in my >car and drive across the state right now to kick her husband in the >ass. Thank you for saying this, Gary. I'm pretty sure 95% of us here would like to tell Julie the same thing, but we're biting our tongues. Doris |
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Potato Gnocchi (another Gordon Ramsay how-to)
On 12/25/2014 10:14 AM, Doris Night wrote:
> On Thu, 25 Dec 2014 08:35:02 -0500, Gary > wrote: > >> Julie Bove wrote: >>> >>> I am >>> cooking 8 pounds of pot roast right now with onions, tomatoes and herbs. >>> And roasting some carrots. I like to cook my roast the day before and then >>> defat it. >> >> That sounds so very good. >> Tastes better though right from the oven, imo. >> >>> Angela wants chicken. I will cook that tomorrow. >> >> WTH is Angela's problem? Cook a nice Christmas dinner and let your >> husband and Angela eat it or make themselves their own dinner. Screw >> this separate menu thing. You sound like you are mentally abused and >> you wimp out to all their desires. Especially with this "husband >> demands dinner right away" nonsense. >> >>> Will make some >>> potatoes too. Might do those later. No telling if husband will want them >>> or not but if so they had better be ready. >> >> "they had better be ready?" Really? **** him and his dinner >> immediately on demand. Stand your ground, Julie. These stories are >> just wrong. If you were my daughter telling me this I would get in my >> car and drive across the state right now to kick her husband in the >> ass. > > Thank you for saying this, Gary. I'm pretty sure 95% of us here would > like to tell Julie the same thing, but we're biting our tongues. > > Doris > Sitting on our hands. I sure as hell wouldn't (didn't) put up with that sort of thing. My ex-husband ate what I cooked for him. When he started skipping dinner (no idea where the hell he was) I stopped cooking enough for both of us. Hungry? That's your problem. Her daughter is old enough to cook something for herself. It doesn't matter that she's not *interested* in cooking. Same thing with her husband (he who cannot heat up a can of soup). Get off your asses and help her out. If not, shut the hell up and eat what's served. Jill |
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Potato Gnocchi (another Gordon Ramsay how-to)
"Gary" > wrote in message ... > Julie Bove wrote: >> >> I am >> cooking 8 pounds of pot roast right now with onions, tomatoes and herbs. >> And roasting some carrots. I like to cook my roast the day before and >> then >> defat it. > > That sounds so very good. > Tastes better though right from the oven, imo. > >> Angela wants chicken. I will cook that tomorrow. > > WTH is Angela's problem? Cook a nice Christmas dinner and let your > husband and Angela eat it or make themselves their own dinner. Screw > this separate menu thing. You sound like you are mentally abused and > you wimp out to all their desires. Especially with this "husband > demands dinner right away" nonsense. She doesn't like roast beef any more. There really isn't any one meal that we all will eat. > >> Will make some >> potatoes too. Might do those later. No telling if husband will want >> them >> or not but if so they had better be ready. > > "they had better be ready?" Really? **** him and his dinner > immediately on demand. Stand your ground, Julie. These stories are > just wrong. If you were my daughter telling me this I would get in my > car and drive across the state right now to kick her husband in the > ass. That wouldn't do any good. You'd just hurt your foot! |
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Potato Gnocchi (another Gordon Ramsay how-to)
"jmcquown" > wrote in message ... > On 12/25/2014 10:14 AM, Doris Night wrote: >> On Thu, 25 Dec 2014 08:35:02 -0500, Gary > wrote: >> >>> Julie Bove wrote: >>>> >>>> I am >>>> cooking 8 pounds of pot roast right now with onions, tomatoes and >>>> herbs. >>>> And roasting some carrots. I like to cook my roast the day before and >>>> then >>>> defat it. >>> >>> That sounds so very good. >>> Tastes better though right from the oven, imo. >>> >>>> Angela wants chicken. I will cook that tomorrow. >>> >>> WTH is Angela's problem? Cook a nice Christmas dinner and let your >>> husband and Angela eat it or make themselves their own dinner. Screw >>> this separate menu thing. You sound like you are mentally abused and >>> you wimp out to all their desires. Especially with this "husband >>> demands dinner right away" nonsense. >>> >>>> Will make some >>>> potatoes too. Might do those later. No telling if husband will want >>>> them >>>> or not but if so they had better be ready. >>> >>> "they had better be ready?" Really? **** him and his dinner >>> immediately on demand. Stand your ground, Julie. These stories are >>> just wrong. If you were my daughter telling me this I would get in my >>> car and drive across the state right now to kick her husband in the >>> ass. >> >> Thank you for saying this, Gary. I'm pretty sure 95% of us here would >> like to tell Julie the same thing, but we're biting our tongues. >> >> Doris >> > Sitting on our hands. I sure as hell wouldn't (didn't) put up with > that sort of thing. My ex-husband ate what I cooked for him. When he > started skipping dinner (no idea where the hell he was) I stopped cooking > enough for both of us. Hungry? That's your problem. > > Her daughter is old enough to cook something for herself. It doesn't > matter that she's not *interested* in cooking. Same thing with her > husband (he who cannot heat up a can of soup). Get off your asses and > help her out. If not, shut the hell up and eat what's served. I don't really care what anyone here thinks. I am the cook. So I do the cooking. And there is no way that I would ever expect someone to eat something that they didn't like. I do feel sorry for you if that is the way you grew up. It isn't the way I grew up. To me, your way of thinking is just downright cruel! And that's not something I'm interested in being. |
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Potato Gnocchi (another Gordon Ramsay how-to)
On 12/25/2014 11:28 AM, Julie Bove wrote:
> > "jmcquown" > wrote in message > ... >> On 12/25/2014 10:14 AM, Doris Night wrote: >>> On Thu, 25 Dec 2014 08:35:02 -0500, Gary > wrote: >>> >>>> Julie Bove wrote: >>>>> >>>>> I am >>>>> cooking 8 pounds of pot roast right now with onions, tomatoes and >>>>> herbs. >>>>> And roasting some carrots. I like to cook my roast the day before >>>>> and then >>>>> defat it. >>>> >>>> That sounds so very good. >>>> Tastes better though right from the oven, imo. >>>> >>>>> Angela wants chicken. I will cook that tomorrow. >>>> >>>> WTH is Angela's problem? Cook a nice Christmas dinner and let your >>>> husband and Angela eat it or make themselves their own dinner. Screw >>>> this separate menu thing. You sound like you are mentally abused and >>>> you wimp out to all their desires. Especially with this "husband >>>> demands dinner right away" nonsense. >>>> >>>>> Will make some >>>>> potatoes too. Might do those later. No telling if husband will >>>>> want them >>>>> or not but if so they had better be ready. >>>> >>>> "they had better be ready?" Really? **** him and his dinner >>>> immediately on demand. Stand your ground, Julie. These stories are >>>> just wrong. If you were my daughter telling me this I would get in my >>>> car and drive across the state right now to kick her husband in the >>>> ass. >>> >>> Thank you for saying this, Gary. I'm pretty sure 95% of us here would >>> like to tell Julie the same thing, but we're biting our tongues. >>> >>> Doris >>> >> Sitting on our hands. I sure as hell wouldn't (didn't) put up with>> that sort of thing. My ex-husband ate what I cooked for him. When he >> started skipping dinner (no idea where the hell he was) I stopped >> cooking enough for both of us. Hungry? That's your problem. >> >> Her daughter is old enough to cook something for herself. It doesn't >> matter that she's not *interested* in cooking. Same thing with her >> husband (he who cannot heat up a can of soup). Get off your asses and >> help her out. If not, shut the hell up and eat what's served. > > I don't really care what anyone here thinks. I am the cook. So I do > the cooking. And there is no way that I would ever expect someone to > eat something that they didn't like. I do feel sorry for you if that is > the way you grew up. It isn't the way I grew up. To me, your way of > thinking is just downright cruel! And that's not something I'm > interested in being. By your own accounts, you do the cooking and they find some reason not to eat it. That's your problem. You're letting them control without doing anything constructive to help out. Don't feel sorry for me. LOL My mother didn't force-feed us things we didn't like. She also didn't cater to our every whim. No separate meals because of everyone's constantly changing (in your world) likes and dislikes. You're the only person I've ever heard of who does that day in and day out. It translates to martyrdom. Jill |
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Potato Gnocchi (another Gordon Ramsay how-to)
On Thu, 25 Dec 2014 08:35:02 -0500, Gary > wrote:
> Julie Bove wrote: > > > > I am > > cooking 8 pounds of pot roast right now with onions, tomatoes and herbs. > > And roasting some carrots. I like to cook my roast the day before and then > > defat it. > > That sounds so very good. > Tastes better though right from the oven, imo. > > > Angela wants chicken. I will cook that tomorrow. > > WTH is Angela's problem? Cook a nice Christmas dinner and let your > husband and Angela eat it or make themselves their own dinner. Screw > this separate menu thing. You sound like you are mentally abused and > you wimp out to all their desires. Especially with this "husband > demands dinner right away" nonsense. > > > Will make some > > potatoes too. Might do those later. No telling if husband will want them > > or not but if so they had better be ready. > > "they had better be ready?" Really? **** him and his dinner > immediately on demand. Stand your ground, Julie. These stories are > just wrong. If you were my daughter telling me this I would get in my > car and drive across the state right now to kick her husband in the > ass. That's my opinion too. Too bad Angela has learned to be like him. -- A kitchen without a cook is just a room. |
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Potato Gnocchi (another Gordon Ramsay how-to)
On 12/25/2014 1:29 PM, sf wrote:
> On Thu, 25 Dec 2014 08:35:02 -0500, Gary > wrote: > >> "they had better be ready?" Really? **** him and his dinner >> immediately on demand. Stand your ground, Julie. These stories are >> just wrong. If you were my daughter telling me this I would get in my >> car and drive across the state right now to kick her husband in the >> ass. > > That's my opinion too. Too bad Angela has learned to be like him. > I have a very strong suspicion Angela will be in for a rude awakening if she ever moves out of that house. People aren't going to fall over backwards catering to her every whim. Oh, you decided you don't like beef? Never mind, here's some chicken! Sorry, food isn't going to magically appear like that when she's out on her own. It won't be free, either. Jill |
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Potato Gnocchi (another Gordon Ramsay how-to)
On Thu, 25 Dec 2014 08:35:02 -0500, Gary > wrote:
>Julie Bove wrote: >> >> I am >> cooking 8 pounds of pot roast right now with onions, tomatoes and herbs. >> And roasting some carrots. I like to cook my roast the day before and then >> defat it. > >That sounds so very good. >Tastes better though right from the oven, imo. > >> Angela wants chicken. I will cook that tomorrow. > >WTH is Angela's problem? Cook a nice Christmas dinner and let your >husband and Angela eat it or make themselves their own dinner. Screw >this separate menu thing. You sound like you are mentally abused and >you wimp out to all their desires. Especially with this "husband >demands dinner right away" nonsense. > >> Will make some >> potatoes too. Might do those later. No telling if husband will want them >> or not but if so they had better be ready. > >"they had better be ready?" Really? **** him and his dinner >immediately on demand. Stand your ground, Julie. These stories are >just wrong. If you were my daughter telling me this I would get in my >car and drive across the state right now to kick her husband in the >ass. Do you really believe the can't-eat-anything Bove is cooking an EIGHT POUND pot roast, I don't |
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Potato Gnocchi (another Gordon Ramsay how-to)
"jmcquown" > wrote in message ... > On 12/25/2014 11:28 AM, Julie Bove wrote: >> >> "jmcquown" > wrote in message >> ... >>> On 12/25/2014 10:14 AM, Doris Night wrote: >>>> On Thu, 25 Dec 2014 08:35:02 -0500, Gary > wrote: >>>> >>>>> Julie Bove wrote: >>>>>> >>>>>> I am >>>>>> cooking 8 pounds of pot roast right now with onions, tomatoes and >>>>>> herbs. >>>>>> And roasting some carrots. I like to cook my roast the day before >>>>>> and then >>>>>> defat it. >>>>> >>>>> That sounds so very good. >>>>> Tastes better though right from the oven, imo. >>>>> >>>>>> Angela wants chicken. I will cook that tomorrow. >>>>> >>>>> WTH is Angela's problem? Cook a nice Christmas dinner and let your >>>>> husband and Angela eat it or make themselves their own dinner. Screw >>>>> this separate menu thing. You sound like you are mentally abused and >>>>> you wimp out to all their desires. Especially with this "husband >>>>> demands dinner right away" nonsense. >>>>> >>>>>> Will make some >>>>>> potatoes too. Might do those later. No telling if husband will >>>>>> want them >>>>>> or not but if so they had better be ready. >>>>> >>>>> "they had better be ready?" Really? **** him and his dinner >>>>> immediately on demand. Stand your ground, Julie. These stories are >>>>> just wrong. If you were my daughter telling me this I would get in my >>>>> car and drive across the state right now to kick her husband in the >>>>> ass. >>>> >>>> Thank you for saying this, Gary. I'm pretty sure 95% of us here would >>>> like to tell Julie the same thing, but we're biting our tongues. >>>> >>>> Doris >>>> >>> Sitting on our hands. I sure as hell wouldn't (didn't) put up with>>> that sort of thing. My ex-husband ate what I cooked for him. When he >>> started skipping dinner (no idea where the hell he was) I stopped >>> cooking enough for both of us. Hungry? That's your problem. >>> >>> Her daughter is old enough to cook something for herself. It doesn't >>> matter that she's not *interested* in cooking. Same thing with her >>> husband (he who cannot heat up a can of soup). Get off your asses and >>> help her out. If not, shut the hell up and eat what's served. >> >> I don't really care what anyone here thinks. I am the cook. So I do >> the cooking. And there is no way that I would ever expect someone to >> eat something that they didn't like. I do feel sorry for you if that is >> the way you grew up. It isn't the way I grew up. To me, your way of >> thinking is just downright cruel! And that's not something I'm >> interested in being. > > By your own accounts, you do the cooking and they find some reason not to > eat it. That's your problem. You're letting them control without doing > anything constructive to help out. > > Don't feel sorry for me. LOL My mother didn't force-feed us things we > didn't like. She also didn't cater to our every whim. No separate meals > because of everyone's constantly changing (in your world) likes and > dislikes. > > You're the only person I've ever heard of who does that day in and day > out. It translates to martyrdom. Uh, no it doesn't. These are the definitions of a martyr. http://dictionary.reference.com/browse/martyr?s=t None of those apply. I cook because I want to. I make what they want because that's what I want to do. You people here are the ones taking pot shots at that. You don't like it. Oh well. Then don't do it. But don't bitch at me because I do. |
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Potato Gnocchi (another Gordon Ramsay how-to)
"jmcquown" > wrote in message ... > On 12/25/2014 1:29 PM, sf wrote: >> On Thu, 25 Dec 2014 08:35:02 -0500, Gary > wrote: >> >>> "they had better be ready?" Really? **** him and his dinner >>> immediately on demand. Stand your ground, Julie. These stories are >>> just wrong. If you were my daughter telling me this I would get in my >>> car and drive across the state right now to kick her husband in the >>> ass. >> >> That's my opinion too. Too bad Angela has learned to be like him. >> > I have a very strong suspicion Angela will be in for a rude awakening if > she ever moves out of that house. People aren't going to fall over > backwards catering to her every whim. Why would you say that? And yes, some people will do that. I'm sorry that you haven't found them. > > Oh, you decided you don't like beef? Never mind, here's some chicken! > Sorry, food isn't going to magically appear like that when she's out on > her own. It won't be free, either.> She likes steak. Just not roast beef or ground beef. And I did ask her what she wanted. Because I want to make what she wants! |
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