What is the one Vegetable dish that stands out in your mind as being
the most favored at family gatherings?

William

On Wednesday, May 13, 2015 at 8:53:58 AM UTC-4, BigC300 wrote:
> What is the one Vegetable dish that stands out in your mind as being
> the most favored at family gatherings?
>
> William

In my family (my husband and I): Caesar salad.

We only reluctantly visit other family members, and generally
dine out with them.

Cindy Hamilton

On 2015-05-13, William > wrote:

> the most favored at family gatherings?

Mashed potatoes.

nb

On Wed, 13 May 2015 08:53:50 -0400, William > wrote:

>What is the one Vegetable dish that stands out in your mind as being
>the most favored at family gatherings?
>
>William
>

Let's get real - mashed potatoes.

On Wed, 13 May 2015 10:19:58 -0400, Boron Elgar
> wrote:

>On Wed, 13 May 2015 08:53:50 -0400, William > wrote:
>
>>What is the one Vegetable dish that stands out in your mind as being
>>the most favored at family gatherings?
>>
>>William
>>
>
>Let's get real - mashed potatoes.

I don't consider a starch, a tuber, as a vegetable even though they
are botanically.

In our house it would be green beans as most used for a gathering.

On 2015-05-13, Ed Pawlowski > wrote:

> I don't consider a starch, a tuber, as a vegetable even though they
> are botanically.

So, it's a fruit/nut/grain!?

I doubt you'll find anyone in this assemblage who will agree.

nb

On Wed, 13 May 2015 08:53:50 -0400, William > wrote:

>What is the one Vegetable dish that stands out in your mind as being
>the most favored at family gatherings?
>
>William
>

I never will forget my first batch of mashed potatoes. Cooked five
pounds in the Pressure Cooker. Put them in the mixer bowl on high
speed for five minutes! That's when I learned how plastic is made.

William

"William" > wrote in message
...
> On Wed, 13 May 2015 08:53:50 -0400, William > wrote:
>
>>What is the one Vegetable dish that stands out in your mind as being
>>the most favored at family gatherings?
>>
>>William
>>
>
> I never will forget my first batch of mashed potatoes. Cooked five
> pounds in the Pressure Cooker. Put them in the mixer bowl on high
> speed for five minutes! That's when I learned how plastic is made.

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

On Wed, 13 May 2015 06:12:17 -0700 (PDT), Cindy Hamilton
> wrote:

>In my family (my husband and I): Caesar salad.


Is your salad similar to this one:


http://allrecipes.com/Recipe/Caesar-Salad-Supreme/


William

On Wed, 13 May 2015 08:53:50 -0400, William > wrote:

> What is the one Vegetable dish that stands out in your mind as being
> the most favored at family gatherings?
>

You need to know your audience and how picky they are, not what my
family will or won't eat.

My method for taking items anywhere is (depending on the size of the
gathering) to bring between 4-8 servings, but never more than 8 and
always make it something I wouldn't mind eating at home if there was
any left over. That said, what I brought would depend on the occasion
- but it's always something that tastes good at room temperature. A 5
bean salad is good for outdoor food and corn salad of some type always
goes over well. I would substitute cilantro for parsley in this
recipe
http://www.lanascooking.com/2012/06/...nd-corn-salad/

Ratatouille is a little fancier but still easy and can be served warm
or room temperature (inside or out).
http://www.foodnetwork.com/recipes/b...le-recipe.html
http://www.finecooking.com/recipes/r...tatouille.aspx


--

sf

Boron Elgar wrote:
>William > wrote:
>
>>What is the one Vegetable dish that stands out in your mind as being
>>the most favored at family gatherings?
>
>Let's get real - mashed potatoes.

Let's get really real, for the vast majority rice dishes beat out
spuds 100:1. Most Asians have never seen a potato... very few
Hispanics eat potatoes, the vast majority eat rice, corn, and beans...
also peppers of all types... Hispanics don't eat pasta either, they
much prefer plantains. I lived in a predominently Hispanic hood and
was invited to cookouts/dinners often, never saw a potato served in
any form... in fact Hispanic produce markets don't display many
potatoes, however they display many starchy vegetables that I've no
idea how to properly cook, some huge hairy things. Asian produce
markets the same, no spuds, or hardly any. I prepare potatoes but
rarely mashed, I prefer baked, fried, or plain boiled served whole. In
the US more potatoes are served french fried than all other ways
combined... name one fast food burger joint that has mashed on its
menu.... maybe some obsure fast food joint but likely in the deep
south, that's where the redneck trailer trash love their mashed,
actually whipped.

On Wed, 13 May 2015 10:35:38 -0400, Ed Pawlowski > wrote:

> On Wed, 13 May 2015 10:19:58 -0400, Boron Elgar
> > wrote:
>
> >On Wed, 13 May 2015 08:53:50 -0400, William > wrote:
> >
> >>What is the one Vegetable dish that stands out in your mind as being
> >>the most favored at family gatherings?
> >>
> >>William
> >>
> >
> >Let's get real - mashed potatoes.
>
> I don't consider a starch, a tuber, as a vegetable even though they
> are botanically.

Agree! The type of potato would depend of the type of gathering.
Outside: potato salad. Inside: roasted. Mashed need to be hot to be
appetizing and unless you provide the warmer, they'll be served room
temperature - which means cold and nasty.
>
> In our house it would be green beans as most used for a gathering.

I like that. A recipe similar to this one goes over well with my
crowd.
http://sweetannas.com/2012/04/sesame...een-beans.html

--

sf

On 13 May 2015 14:47:48 GMT, notbob > wrote:

> On 2015-05-13, Ed Pawlowski > wrote:
>
> > I don't consider a starch, a tuber, as a vegetable even though they
> > are botanically.
>
> So, it's a fruit/nut/grain!?
>
> I doubt you'll find anyone in this assemblage who will agree.
>
That's why they are fat.

--

sf

On Wed, 13 May 2015 11:53:35 -0300, wrote:

>On Wed, 13 May 2015 08:53:50 -0400, William > wrote:
>
>>What is the one Vegetable dish that stands out in your mind as being
>>the most favored at family gatherings?
>>
>>William
>>
>Roast spuds

Care to share your Recipe Lucretia?

William

On Wed, 13 May 2015 08:53:50 -0400, William > wrote:

>What is the one Vegetable dish that stands out in your mind as being
>the most favored at family gatherings?
>
>William
>

Majic Garlic Potatoes:

It's a recipe from a local restaurant that I got in a newsletter years
ago. I'll give you my slightly modified version:

5 lbs potatoes

4 cups 40% cream

2 heads of fresh garlic (not the stuff in jars!)

1 tsp salt

1 tsp white pepper (black pepper works too, but makes black specks in
the sauce!)

Gruyere swiss cheese


Peel (optional I suppose) and slice up the potatoes into chunk slices
about 1/4 inch thick. Peel and mince the garlic, and I pare that
little green plant out of the middle of each clove (A PITA, but it's
kinda fun too!)

In a large pot, put the potato pieces, the cream, the garlic and the
salt and pepper and bring to a gentle boil for about 10-15 mins. Thin
with a little milk to make it easy to stir.

Then pour into a shallow baking pan like a lasagna pan, and grate
Gruyere cheese on top. Bake at 350F for 40 mins or into until the
Gruyere gets light golden brown.

Let sit for 30 mins after baking, and enjoy!


John Kuthe...

On Wed, 13 May 2015 10:48:49 -0500, John Kuthe >
wrote:

>On Wed, 13 May 2015 08:53:50 -0400, William > wrote:
>
>>What is the one Vegetable dish that stands out in your mind as being
>>the most favored at family gatherings?
>>
>>William
>>
>
>Majic Garlic Potatoes:
>
>It's a recipe from a local restaurant that I got in a newsletter years
>ago. I'll give you my slightly modified version:
>
>5 lbs potatoes
>
>4 cups 40% cream
>
>2 heads of fresh garlic (not the stuff in jars!)
>
>1 tsp salt
>
>1 tsp white pepper (black pepper works too, but makes black specks in
>the sauce!)
>
>Gruyere swiss cheese
>
>
>Peel (optional I suppose) and slice up the potatoes into chunk slices
>about 1/4 inch thick. Peel and mince the garlic, and I pare that
>little green plant out of the middle of each clove (A PITA, but it's
>kinda fun too!)
>
>In a large pot, put the potato pieces, the cream, the garlic and the
>salt and pepper and bring to a gentle boil for about 10-15 mins. Thin
>with a little milk to make it easy to stir.
>
>Then pour into a shallow baking pan like a lasagna pan, and grate
>Gruyere cheese on top. Bake at 350F for 40 mins or into until the
>Gruyere gets light golden brown.
>
>Let sit for 30 mins after baking, and enjoy!
>
>
>John Kuthe...

That sounds delicious John! I need to save this one and give it a try.

William

On Wed, 13 May 2015 11:56:58 -0400, William > wrote:

>On Wed, 13 May 2015 10:48:49 -0500, John Kuthe >
>wrote:
>
>>On Wed, 13 May 2015 08:53:50 -0400, William > wrote:
>>
>>>What is the one Vegetable dish that stands out in your mind as being
>>>the most favored at family gatherings?
>>>
>>>William
>>>
>>
>>Majic Garlic Potatoes:
>>
>>It's a recipe from a local restaurant that I got in a newsletter years
>>ago. I'll give you my slightly modified version:
>>
>>5 lbs potatoes
>>
>>4 cups 40% cream
>>
>>2 heads of fresh garlic (not the stuff in jars!)
>>
>>1 tsp salt
>>
>>1 tsp white pepper (black pepper works too, but makes black specks in
>>the sauce!)
>>
>>Gruyere swiss cheese
>>
>>
>>Peel (optional I suppose) and slice up the potatoes into chunk slices
>>about 1/4 inch thick. Peel and mince the garlic, and I pare that
>>little green plant out of the middle of each clove (A PITA, but it's
>>kinda fun too!)
>>
>>In a large pot, put the potato pieces, the cream, the garlic and the
>>salt and pepper and bring to a gentle boil for about 10-15 mins. Thin
>>with a little milk to make it easy to stir.
>>
>>Then pour into a shallow baking pan like a lasagna pan, and grate
>>Gruyere cheese on top. Bake at 350F for 40 mins or into until the
>>Gruyere gets light golden brown.
>>
>>Let sit for 30 mins after baking, and enjoy!
>>
>>
>>John Kuthe...
>
>That sounds delicious John! I need to save this one and give it a try.
>
>William
>

It is! Supplanted/substituted for/replaced mashed potatoes at many of
my family's Thanksgiving dinners. And I made a full batch while on ann
annual family float/camping trip we do and ther whole full batch for
scarfed up to quickly, some campers didn't get any! YUM!!! :-)

John Kuthe...

On 13 May 2015 14:47:48 GMT, notbob > wrote:

>On 2015-05-13, Ed Pawlowski > wrote:
>
>> I don't consider a starch, a tuber, as a vegetable even though they
>> are botanically.
>
>So, it's a fruit/nut/grain!?
>
>I doubt you'll find anyone in this assemblage who will agree.
>
>nb

Botanically there is no question. In everyday use, I'm sure there
will be both sides.

It is a nightshade vegetable plant organ. Typically served as a
starch carbohydrate, just as you would bread.

In common use, it is often not included with vegetables in meals. Some
restaurants will state something like, "comes with mashed potatoes and
your choice of vegetable"

From those more knowledgeable than I am:
http://www.whfoods.com/genpage.php?t...dspice&dbid=48
The potato belongs to the Solanaceae or nightshade family whose other
members include tomatoes, eggplants, peppers, and tomatillos. They are
the swollen portion of the underground stem which is called a tuber
and is designed to provide food for the green leafy portion of the
plant. If allowed to flower and fruit, the potato plant will bear an
inedible fruit resembling a tomato.

Lots of information at that above site if you want to do some reading.
Such as:

The potato skin is a concentrated source of dietary fiber, so to get
the most nutritional value from this vegetable, don't peel it and
consume both the flesh and the skin. Just scrub the potato under cold
running water right before cooking and then remove any deep eyes or
bruises with a paring knife. If you must peel it, do so carefully with
a vegetable peeler, only removing a thin layer of the skin and
therefore retaining the nutrients that lie just below the skin.

On Wed, 13 May 2015 08:53:50 -0400, William > wrote:

>What is the one Vegetable dish that stands out in your mind as being
>the most favored at family gatherings?
>
>William
>

I didn't know potato dishes would even qualify as "vegetable", and
there are some "most favored" dishes which are a lot of work and don't
get offered too often, so I'm not sure how to answer the question.

Currently there's a thing for curried cauliflower, "popcorn"
cauliflower, which is crazy good and pretty easy.

And in my family we've had a lot of Chinese food cooked at home on
special occassions even though none of us is remotely Chinese, and
this has included a lot of veggies. Eggplant with spicy sauce. Bok
choy and mushrooms. Green beans with XO sauce.

Sometimes the traditional green been casserole works.

Other times there are potatoes au gratin or potatoes lyonnaise, or
sweet potatoes with full marshmallow toppings, etc, that when anyone
wants to go to the bother, and they work out, get eaten up quick.

J.

On Wednesday, May 13, 2015 at 11:11:52 AM UTC-4, BigC300 wrote:
> On Wed, 13 May 2015 06:12:17 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >In my family (my husband and I): Caesar salad.
>
>
> Is your salad similar to this one:
>
>
> http://allrecipes.com/Recipe/Caesar-Salad-Supreme/
>
>
> William

No. A Caesar purist wouldn't even call mine a Caesar salad,
so I sometimes call it Seizure Salad.

From memory:

5 cloves of garlic
2 Tablespoons lemon juice
salt
pepper
cayenne pepper
a few shakes of Tabasco sauce
2 teaspoons Worcestershire sauce
1 egg
1/2 cup vegetable oil (I use canola or peanut)

Smash or finely mince garlic. Mix with remaining
ingredients using a stick blender or similar.

Sorry I'm not more exact on the quantities. Most of
those are "to taste" anyway.

Cindy Hamilton

On Wed, 13 May 2015 11:26:04 -0400, Brooklyn1
> wrote:




>. name one fast food burger joint that has mashed on its
>menu.... maybe some obsure fast food joint but likely in the deep
>south, that's where the redneck trailer trash love their mashed,
>actually whipped.

Not a burger joint, but it is fast food. KFC. I think that is the
only one that has mashed on the menu. Wendy's had baked in addition
to fries, but IIRC, it was served as a meal, not as a side.

On Wed, 13 May 2015 09:51:25 -0700 (PDT), Cindy Hamilton
> wrote:

>On Wednesday, May 13, 2015 at 11:11:52 AM UTC-4, BigC300 wrote:
>> On Wed, 13 May 2015 06:12:17 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >In my family (my husband and I): Caesar salad.
>>
>>
>> Is your salad similar to this one:
>>
>>
>> http://allrecipes.com/Recipe/Caesar-Salad-Supreme/
>>
>>
>> William
>
>No. A Caesar purist wouldn't even call mine a Caesar salad,
>so I sometimes call it Seizure Salad.
>
>From memory:
>
>5 cloves of garlic
>2 Tablespoons lemon juice
>salt
>pepper
>cayenne pepper
>a few shakes of Tabasco sauce
>2 teaspoons Worcestershire sauce
>1 egg
>1/2 cup vegetable oil (I use canola or peanut)
>
>Smash or finely mince garlic. Mix with remaining
>ingredients using a stick blender or similar.
>
>Sorry I'm not more exact on the quantities. Most of
>those are "to taste" anyway.
>
>Cindy Hamilton

Thank You!

William

On Wed, 13 May 2015 13:47:11 -0300, wrote:

>On Wed, 13 May 2015 11:48:46 -0400, William > wrote:
>
>>On Wed, 13 May 2015 11:53:35 -0300, wrote:
>>
>>>On Wed, 13 May 2015 08:53:50 -0400, William > wrote:
>>>
>>>>What is the one Vegetable dish that stands out in your mind as being
>>>>the most favored at family gatherings?
>>>>
>>>>William
>>>>
>>>Roast spuds
>>
>>Care to share your Recipe Lucretia?
>>
>>William
>
>My aunt made roast spuds we all loved but mine (although I thought I
>was cooking them the same way) never turned out the same. So when I
>was over there I watched her from start to finish.
>
>Boil the spuds for about ten minutes, drain the pan, with lid on give
>them a good shaking. This roughs the outside up and is what makes the
>spuds so delicious, that was what she did that I didn't know about.
>
>Then roast as normal under the roast in a reasonable quantity of fat.
>Turn at least once.
>
>She also cuts the spud in half length ways, more flesh is exposed to
>the rough up that way.


Thank You!

On Wed, 13 May 2015 09:44:20 -0700, JRStern >
wrote:

>On Wed, 13 May 2015 08:53:50 -0400, William > wrote:
>
>>What is the one Vegetable dish that stands out in your mind as being
>>the most favored at family gatherings?
>>
>>William
>>
>
>I didn't know potato dishes would even qualify as "vegetable", and
>there are some "most favored" dishes which are a lot of work and don't
>get offered too often, so I'm not sure how to answer the question.
>
>Currently there's a thing for curried cauliflower, "popcorn"
>cauliflower, which is crazy good and pretty easy.
>
>And in my family we've had a lot of Chinese food cooked at home on
>special occassions even though none of us is remotely Chinese, and
>this has included a lot of veggies. Eggplant with spicy sauce. Bok
>choy and mushrooms. Green beans with XO sauce.
>
>Sometimes the traditional green been casserole works.
>
>Other times there are potatoes au gratin or potatoes lyonnaise, or
>sweet potatoes with full marshmallow toppings, etc, that when anyone
>wants to go to the bother, and they work out, get eaten up quick.
>
>J.
>

Please, share your favorite recipe with us!

William

On Wed, 13 May 2015 15:54:57 GMT, "l not -l" > wrote:

>
> On 13-May-2015, notbob > wrote:
>
> > On 2015-05-13, Ed Pawlowski > wrote:
> >
> > > I don't consider a starch, a tuber, as a vegetable even though they
> > > are botanically.
> >
> > So, it's a fruit/nut/grain!?
> >
> > I doubt you'll find anyone in this assemblage who will agree.
>
> You lose that bet. I agree; I think of potatoes as a starch, not a
> vegetable. Nutritionally, it is more akin to bread than nutritious
> vegetables. I planning meals, I plan a protein, usually a single starch
> and multiple vegetables/fruits.

Agree. Then you get the air heads who count potatoes as one of their
daily vegetables. Stupid people.

--

sf

On 5/13/2015 11:51 AM, Cindy Hamilton wrote:
> On Wednesday, May 13, 2015 at 11:11:52 AM UTC-4, BigC300 wrote:
>> On Wed, 13 May 2015 06:12:17 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>>> In my family (my husband and I): Caesar salad.
>>
>>
>> Is your salad similar to this one:
>>
>>
>> http://allrecipes.com/Recipe/Caesar-Salad-Supreme/
>>
>>
>> William
>
> No. A Caesar purist wouldn't even call mine a Caesar salad,
> so I sometimes call it Seizure Salad.
>

Q. What do you call an epileptic in a lettuce patch?

On Wed, 13 May 2015 09:44:20 -0700, JRStern >
wrote:

> On Wed, 13 May 2015 08:53:50 -0400, William > wrote:
>
> >What is the one Vegetable dish that stands out in your mind as being
> >the most favored at family gatherings?
> >
> >William
> >
>
> I didn't know potato dishes would even qualify as "vegetable", and
> there are some "most favored" dishes which are a lot of work and don't
> get offered too often, so I'm not sure how to answer the question.

When someone asks that badly worded and nonspecific question, you can
be assured they want something full of starch.
>
> Currently there's a thing for curried cauliflower, "popcorn"
> cauliflower, which is crazy good and pretty easy.

There are lots of great cauliflower recipes going around!
>
> And in my family we've had a lot of Chinese food cooked at home on
> special occassions even though none of us is remotely Chinese, and
> this has included a lot of veggies. Eggplant with spicy sauce. Bok
> choy and mushrooms. Green beans with XO sauce.
>
> Sometimes the traditional green been casserole works.
>
> Other times there are potatoes au gratin or potatoes lyonnaise, or
> sweet potatoes with full marshmallow toppings, etc, that when anyone
> wants to go to the bother, and they work out, get eaten up quick.
>
My eyes glaze over when someone asks about a vegetable dish and it
turns out potato is what they're asking for. That said, I had a great
buffet potato casserole a couple of months ago that involved frozen
hash browns (not the shredded kind) and canned soup. This was made by
a person who is a very creative scratch cook and she didn't say a word
about what was in it until everyone started raving about how much they
liked it. She made two pans and every bit of it disappeared.

--

sf

On 13/05/2015 9:20 AM, sf wrote:

> Ratatouille is a little fancier but still easy and can be served warm
> or room temperature (inside or out).
> http://www.foodnetwork.com/recipes/b...le-recipe.html
> http://www.finecooking.com/recipes/r...tatouille.aspx
>
>
Agreed! I've dispensed with the pre-salting to remove moisture and
bitterness from the aubergines, especially since using the small, I
think Japanese variety.
Graham


--

On Wednesday, May 13, 2015 at 8:21:01 AM UTC-7, sf wrote:
> On Wed, 13 May 2015 08:53:50 -0400, William > wrote:
>
> > What is the one Vegetable dish that stands out in your mind as being
> > the most favored at family gatherings?
> >
>
> You need to know your audience and how picky they are, not what my
> family will or won't eat.
>
> My method for taking items anywhere is (depending on the size of the
> gathering) to bring between 4-8 servings, but never more than 8 and
> always make it something I wouldn't mind eating at home if there was
> any left over. That said, what I brought would depend on the occasion
> - but it's always something that tastes good at room temperature. A 5
> bean salad is good for outdoor food and corn salad of some type always
> goes over well. I would substitute cilantro for parsley in this
> recipe
> http://www.lanascooking.com/2012/06/...nd-corn-salad/
>
> Ratatouille is a little fancier but still easy and can be served warm
> or room temperature (inside or out).
> http://www.foodnetwork.com/recipes/b...le-recipe.html
> http://www.finecooking.com/recipes/r...tatouille.aspx
>

I have to go along with sf here. Three bean salad and ratatouille.
But if something calls for cilantro, we always put it in a little cup
for the diner to add if they so choose.

On Wed, 13 May 2015 11:28:31 -0600, graham > wrote:

> On 13/05/2015 9:20 AM, sf wrote:
>
> > Ratatouille is a little fancier but still easy and can be served warm
> > or room temperature (inside or out).
> > http://www.foodnetwork.com/recipes/b...le-recipe.html
> > http://www.finecooking.com/recipes/r...tatouille.aspx
> >
> >
> Agreed! I've dispensed with the pre-salting to remove moisture and
> bitterness from the aubergines, especially since using the small, I
> think Japanese variety.

I love long Asian eggplant and use several of the smaller varieties
almost exclusively, but in reality - the biggest, globe type, doesn't
need to be salted anymore either.


--

sf

On 5/13/2015 6:53 AM, William wrote:
> What is the one Vegetable dish that stands out in your mind as being
> the most favored at family gatherings?
>
> William
>
>
Green beans in Campbell's condensed cream of mushroom soup with Durkee
fried onions on top.

On 5/13/2015 9:20 AM, sf wrote:
> On Wed, 13 May 2015 08:53:50 -0400, William > wrote:
>
>> What is the one Vegetable dish that stands out in your mind as being
>> the most favored at family gatherings?
>>
>
> You need to know your audience and how picky they are, not what my
> family will or won't eat.
>
> My method for taking items anywhere is (depending on the size of the
> gathering) to bring between 4-8 servings, but never more than 8 and
> always make it something I wouldn't mind eating at home if there was
> any left over. That said, what I brought would depend on the occasion
> - but it's always something that tastes good at room temperature. A 5
> bean salad is good for outdoor food and corn salad of some type always
> goes over well. I would substitute cilantro for parsley in this
> recipe
> http://www.lanascooking.com/2012/06/...nd-corn-salad/

I'm in with that one!

I might toss some roasted pinon nuts over before serving.


> Ratatouille is a little fancier but still easy and can be served warm
> or room temperature (inside or out).
> http://www.foodnetwork.com/recipes/b...le-recipe.html
> http://www.finecooking.com/recipes/r...tatouille.aspx
>
>

On 5/13/2015 9:26 AM, Brooklyn1 wrote:
> I prepare potatoes but
> rarely mashed, I prefer baked, fried, or plain boiled served whole.


Uggh...whole boiled potatoes are so boring, and so typically Euro.

Do you sprinkle chopped parsley on them?

On 5/13/2015 9:48 AM, John Kuthe wrote:
> On Wed, 13 May 2015 08:53:50 -0400, William > wrote:
>
>> What is the one Vegetable dish that stands out in your mind as being
>> the most favored at family gatherings?
>>
>> William
>>
>
> Majic Garlic Potatoes:
>
> It's a recipe from a local restaurant that I got in a newsletter years
> ago. I'll give you my slightly modified version:
>
> 5 lbs potatoes
>
> 4 cups 40% cream
>
> 2 heads of fresh garlic (not the stuff in jars!)
>
> 1 tsp salt
>
> 1 tsp white pepper (black pepper works too, but makes black specks in
> the sauce!)
>
> Gruyere swiss cheese
>
>
> Peel (optional I suppose) and slice up the potatoes into chunk slices
> about 1/4 inch thick. Peel and mince the garlic, and I pare that
> little green plant out of the middle of each clove (A PITA, but it's
> kinda fun too!)
>
> In a large pot, put the potato pieces, the cream, the garlic and the
> salt and pepper and bring to a gentle boil for about 10-15 mins. Thin
> with a little milk to make it easy to stir.
>
> Then pour into a shallow baking pan like a lasagna pan, and grate
> Gruyere cheese on top. Bake at 350F for 40 mins or into until the
> Gruyere gets light golden brown.
>
> Let sit for 30 mins after baking, and enjoy!
>
>
> John Kuthe...
>

Fascinating recipe, sounds tasty, sounds fattening too!

On 5/13/2015 10:59 AM, Ed Pawlowski wrote:
> On Wed, 13 May 2015 11:26:04 -0400, Brooklyn1
> > wrote:
>
>
>
>
>> . name one fast food burger joint that has mashed on its
>> menu.... maybe some obsure fast food joint but likely in the deep
>> south, that's where the redneck trailer trash love their mashed,
>> actually whipped.
>
> Not a burger joint, but it is fast food. KFC. I think that is the
> only one that has mashed on the menu. Wendy's had baked in addition
> to fries, but IIRC, it was served as a meal, not as a side.
>
Popeyes has very tasty cajun gravy mashers on their menu.

On 5/13/2015 11:13 AM, sf wrote:
> On Wed, 13 May 2015 15:54:57 GMT, "l not -l" > wrote:
>
>>
>> On 13-May-2015, notbob > wrote:
>>
>>> On 2015-05-13, Ed Pawlowski > wrote:
>>>
>>>> I don't consider a starch, a tuber, as a vegetable even though they
>>>> are botanically.
>>>
>>> So, it's a fruit/nut/grain!?
>>>
>>> I doubt you'll find anyone in this assemblage who will agree.
>>
>> You lose that bet. I agree; I think of potatoes as a starch, not a
>> vegetable. Nutritionally, it is more akin to bread than nutritious
>> vegetables. I planning meals, I plan a protein, usually a single starch
>> and multiple vegetables/fruits.
>
> Agree. Then you get the air heads who count potatoes as one of their
> daily vegetables. Stupid people.
>
Parsnips for that lot!

On 5/13/2015 11:21 AM, Moe DeLoughan wrote:
> On 5/13/2015 11:51 AM, Cindy Hamilton wrote:
>> On Wednesday, May 13, 2015 at 11:11:52 AM UTC-4, BigC300 wrote:
>>> On Wed, 13 May 2015 06:12:17 -0700 (PDT), Cindy Hamilton
>>> > wrote:
>>>
>>>> In my family (my husband and I): Caesar salad.
>>>
>>>
>>> Is your salad similar to this one:
>>>
>>>
>>> http://allrecipes.com/Recipe/Caesar-Salad-Supreme/
>>>
>>>
>>> William
>>
>> No. A Caesar purist wouldn't even call mine a Caesar salad,
>> so I sometimes call it Seizure Salad.
>>
>
> Q. What do you call an epileptic in a lettuce patch?
>
Linus Van Pelt?

On Wed, 13 May 2015 13:09:44 -0400, William > wrote:

>On Wed, 13 May 2015 09:44:20 -0700, JRStern >
>wrote:
>
>>On Wed, 13 May 2015 08:53:50 -0400, William > wrote:
>>
>>>What is the one Vegetable dish that stands out in your mind as being
>>>the most favored at family gatherings?
>>>
>>>William
>>>
>>
>>I didn't know potato dishes would even qualify as "vegetable", and
>>there are some "most favored" dishes which are a lot of work and don't
>>get offered too often, so I'm not sure how to answer the question.
>>
>>Currently there's a thing for curried cauliflower, "popcorn"
>>cauliflower, which is crazy good and pretty easy.
>>
>>And in my family we've had a lot of Chinese food cooked at home on
>>special occassions even though none of us is remotely Chinese, and
>>this has included a lot of veggies. Eggplant with spicy sauce. Bok
>>choy and mushrooms. Green beans with XO sauce.
>>
>>Sometimes the traditional green been casserole works.
>>
>>Other times there are potatoes au gratin or potatoes lyonnaise, or
>>sweet potatoes with full marshmallow toppings, etc, that when anyone
>>wants to go to the bother, and they work out, get eaten up quick.
>>
>>J.
>>
>
>Please, share your favorite recipe with us!

LOL. I'd have to go look to see if I even have them.

The stuff I mostly cook and eat isn't "famous".

J.

>
>William
>

On 2015-05-13, Ed Pawlowski > wrote:

> Botanically there is no question.

Yes! The potato is, in fact, a vegetable. You/sf/l-l can call it
anything you wish, catagorize it any way you choose, and argue the
point until McD's quits selling French fries, but the fact remains
unchanged. The potato IS a vegetable, personal opinions be damned.

nb

On Wed, 13 May 2015 12:04:46 -0600, "W. Lohman" > wrote:

>On 5/13/2015 9:48 AM, John Kuthe wrote:
>> On Wed, 13 May 2015 08:53:50 -0400, William > wrote:
>>
>>> What is the one Vegetable dish that stands out in your mind as being
>>> the most favored at family gatherings?
>>>
>>> William
>>>
>>
>> Majic Garlic Potatoes:
>>
>> It's a recipe from a local restaurant that I got in a newsletter years
>> ago. I'll give you my slightly modified version:
>>
>> 5 lbs potatoes
>>
>> 4 cups 40% cream
>>
>> 2 heads of fresh garlic (not the stuff in jars!)
>>
>> 1 tsp salt
>>
>> 1 tsp white pepper (black pepper works too, but makes black specks in
>> the sauce!)
>>
>> Gruyere swiss cheese
>>
>>
>> Peel (optional I suppose) and slice up the potatoes into chunk slices
>> about 1/4 inch thick. Peel and mince the garlic, and I pare that
>> little green plant out of the middle of each clove (A PITA, but it's
>> kinda fun too!)
>>
>> In a large pot, put the potato pieces, the cream, the garlic and the
>> salt and pepper and bring to a gentle boil for about 10-15 mins. Thin
>> with a little milk to make it easy to stir.
>>
>> Then pour into a shallow baking pan like a lasagna pan, and grate
>> Gruyere cheese on top. Bake at 350F for 40 mins or into until the
>> Gruyere gets light golden brown.
>>
>> Let sit for 30 mins after baking, and enjoy!
>>
>>
>> John Kuthe...
>>
>
>Fascinating recipe, sounds tasty, sounds fattening too!

It's definitely not diet food, if that's what you mean!! And it's
amazinlky delicious!!! I upped the amount of fresh garlic from the
original recipe because I think my recipe for this dish evidences that
there is no such thing as too much garlic!! :-)

John Kuthe...