On Tuesday, October 27, 2015 at 4:35:06 PM UTC-4, sf wrote:
> On Tue, 27 Oct 2015 13:15:00 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> > On Tuesday, October 27, 2015 at 3:52:27 PM UTC-4, sf wrote:
> > > On Tue, 27 Oct 2015 16:18:55 +0000 (UTC), tert in seattle
> > > > wrote:
> > >
> > > > I rarely make hash browns -- home fries is just as good IMO and less work
> > >
> > > Different strokes. I am always disappointed by home fries.
> >
> > I've had quite good ones made, y'know, at home. Not so much for
> > the ones I've had in restaurants.
> >
> I made a blanket statement that was meant as one. Don't like them at
> home or in a restaurant. I eat more potatoes for breakfast in
> restaurants than at home. Don't order them in restaurants anymore and
> am disgusted to get home fries on my plate when the menu said hash
> browns.

Fair enough. Your experience is similar to mine, although "disgusted"
is a little stronger than my reaction. "Disappointed" would be nearer
the mark.

Cindy Hamilton

On Wed, 28 Oct 2015 03:51:35 -0700 (PDT), Cindy Hamilton
> wrote:

>am disgusted to get home fries on my plate when the menu said hash
>> browns.

me too, if they try to slip me home fries instead of shredded potato
grill fried hash browns...I would just get up and walk out.

William

On 10/27/2015 8:22 PM, Cheri wrote:
>
> "sf" > wrote in message
> ...
>> On Tue, 27 Oct 2015 12:01:24 -0700 (PDT), dsi1 >
>> wrote:
>>
>>> On Monday, October 26, 2015 at 10:51:19 PM UTC-10, Julie Bove wrote:
>>> > "dsi1" <> wrote in message
>>> > ...
>>> > > On Monday, October 26, 2015 at 5:40:11 PM UTC-10, sf wrote:
>>> > >> On Mon, 26 Oct 2015 09:47:20 -1000, dsi1
>>> > >> > wrote:
>>> > >>
>>> > >> > It is good that you prepare food for your spouse. What the
>>> heck > >> > are
>>> > >> > home
>>> > >> > fries?
>>> > >>
>>> > >> The potatoes are cubes, not shreds.
>>> > >>
>>> > >> -- > >>
>>> > >> sf
>>> > >
>>> > > What I like is fried potatoes cut into circles. I can just skewer
>>> one > > with
>>> > > my fork and deal with them mano-a-mano. Home fries contain too
>>> high a
>>> > > degree of anonymity. It looks like a disaster on a plate. OTOH, I
>>> > > like the
>>> > > word "home."
>>> >
>>> > They are also called cottage fries.
>>>
>>> Americans must be like the Eskimos in that they have many names for
>>> potatoes.
>>
>> Have cottage fries with your cottage pie and out some cottage cheese
>> on the side too.
>>
>> --
>>
>> sf
>
> In the cottage. ;-)
>
> Cheri

By an old Scottish loch?

Jill

On 10/27/2015 4:21 PM, sf wrote:
>
> I used to use frozen, but don't
> make them enough to let that huge bag live in my freezer. Now I keep
> a carton of dehydrated in the cupboard for when the mood hits.
>
When I first moved here I had to do a freezer clean-out. My parents had
a really big freezer. There were bags and bags of Ore Ida brand frozen
hash browns - the cubed diced ones, like this:

https://search.yahoo.com/yhs/search?...&hsimp=yhs-003

There were also multiple bags of frozen breaded Ore Ida onion rings.

All I can figure is every time Mom went to the store she just bought
another bag of one or the other, or both. They looked like they'd been
in the freezer for a decade.

Back to dehydrated hash browns, Mom did at one time make a breakfast
casserole using dehydrated hash browns that was pretty darn tasty. I
think they were Betty Crocker brand. A rough "recipe": Prepare the
dehydrated hash browns per package directions. Get them nice and
crispy. Scramble some eggs and pour them over the top, add crisp cooked
crumbled bacon (oh no!) and top with grated cheese. Bake in the oven
until the eggs are just set.

Jill

On 10/27/2015 12:29 AM, Julie Bove wrote:
>
> "Sqwertz" > wrote in message
> ...
>> On Sun, 25 Oct 2015 16:32:45 -0700, Julie Bove wrote:
>>
>>> Mine did not get crispy despite cooking them for far longer than the 3
>>> minutes that the package said to do. But then one of the eaters does
>>> not
>>> like them crispy.
>>
>> The dehydrated potatoes need 12-15 minutes to crisp up, despite what
>> the packages say. Every brand's direction for CRISPY hash browns are
>> defective.
>>
>> I just spread them evenly across the bottom of the pan, drizzle some
>> oil around the edges, and let them sit until they get crispy. Then
>> flip. until crispy on the second side.
>>
>> This is only medium crispy. They could be crispier.
>> https://www.flickr.com/photos/sqwert...ream/lightbox/
>>
>
> I know that I could have gotten them crispy if I tried. But one of the
> eaters doesn't seem to care if they are crispy or not and that person is
> the one who wanted to eat first. The other eater was busy and could not
> eat for about another hour so I opted to leave them like that, realizing
> that they would get slightly more crisp upon reheating. Had things been
> the other way around, I would have taken some out then crisped up the rest.
>

What the hell are you rambling on about now? All this proves is you're
pretty much the household servant. Dinner on demand from your husband
and your "I'll let you know when I want something" daughter. It doesn't
seem to matter if the food is good or bad. Or something *you* might
like to eat. As long as it is served when requested.

Deydrated, frozen, fresh potatoes... three minutes for cooking crispy
hash browns doesn't make any sense. People who know how to do more than
open a can or a box know this.

Jill

On Tuesday, October 27, 2015 at 2:55:36 PM UTC-5, dsi1 wrote:
> On Tuesday, October 27, 2015 at 9:44:22 AM UTC-10, sf wrote:
> > On Tue, 27 Oct 2015 00:54:56 -0700 (PDT), dsi1 <>
> > wrote:
> >
> > > On Monday, October 26, 2015 at 5:40:11 PM UTC-10, sf wrote:
> > > > On Mon, 26 Oct 2015 09:47:20 -1000, dsi1
> > > > > wrote:
> > > >
> > > > > It is good that you prepare food for your spouse. What the heck are home
> > > > > fries?
> > > >
> > > > The potatoes are cubes, not shreds.
> > > >
> > > > --
> > > >
> > > > sf
> > >
> > > What I like is fried potatoes cut into circles. I can just skewer one with my fork and deal with them mano-a-mano. Home fries contain too high a degree of anonymity. It looks like a disaster on a plate. OTOH, I like the word "home."
> >
> > I like the ones you're talking about too, but don't see them very
> > often. My favorite style is still the shredded, fried crispy top &
> > bottom.
> >
> > --
> >
> > sf
>
> Throughout my life the allure of hash brown has been strong. The times that I've made it though, have been a disaster - gummy potato glue. The only way I'll make it these days is by using that dehydrated milk carton thingie. Different strokes, I guess.

Dehydrated hash browns and Spam. Ick.

--Bryan

On Tuesday, October 27, 2015 at 2:52:27 PM UTC-5, sf wrote:
> On Tue, 27 Oct 2015 16:18:55 +0000 (UTC), tert in seattle
> > wrote:
>
> > I rarely make hash browns -- home fries is just as good IMO and less work
>
> Different strokes. I am always disappointed by home fries.
>
You cube the potatoes, about 1/2", then boil them for a few minutes before
putting them into a colander to drain, then into a pan with a generous amount
of hot oil. Boil them too long, and they're mushy, too short a time, and
they don't get properly cooked inside before getting too brown. I don't
always get it perfect, but usually they're great.
>
> sf

--Bryan

On Thu, 29 Oct 2015 05:02:56 -0700 (PDT), MisterDiddyWahDiddy
> wrote:

>On Tuesday, October 27, 2015 at 2:52:27 PM UTC-5, sf wrote:
>> On Tue, 27 Oct 2015 16:18:55 +0000 (UTC), tert in seattle
>> > wrote:
>>
>> > I rarely make hash browns -- home fries is just as good IMO and less work
>>
>> Different strokes. I am always disappointed by home fries.
>>
>You cube the potatoes, about 1/2", then boil them for a few minutes before
>putting them into a colander to drain, then into a pan with a generous amount
>of hot oil. Boil them too long, and they're mushy, too short a time, and
>they don't get properly cooked inside before getting too brown. I don't
>always get it perfect, but usually they're great.

There's absolutely no good reason to boil spuds for home fries unless
you're planning to **** em up.

On 2015-10-29 11:53:12 +0000, MisterDiddyWahDiddy said:

> Dehydrated hash browns and Spam. Ick.

It keeps away the riff-raff. And even common household pests, I understand.

On Thursday, October 29, 2015 at 12:12:59 PM UTC-5, Brooklyn1 wrote:
> On Thu, 29 Oct 2015 05:02:56 -0700 (PDT), MisterDiddyWahDiddy
> > wrote:
>
> >On Tuesday, October 27, 2015 at 2:52:27 PM UTC-5, sf wrote:
> >> On Tue, 27 Oct 2015 16:18:55 +0000 (UTC), tert in seattle
> >> > wrote:
> >>
> >> > I rarely make hash browns -- home fries is just as good IMO and less work
> >>
> >> Different strokes. I am always disappointed by home fries.
> >>
> >You cube the potatoes, about 1/2", then boil them for a few minutes before
> >putting them into a colander to drain, then into a pan with a generous amount
> >of hot oil. Boil them too long, and they're mushy, too short a time, and
> >they don't get properly cooked inside before getting too brown. I don't
> >always get it perfect, but usually they're great.
>
> There's absolutely no good reason to boil spuds for home fries unless
> you're planning to **** em up.

Your experience is cooking for Navy boys who have no choice but to eat
whatever is served, just like they have to settle for their shipmates'
rectums...

--Bryan

MisterDiddyWahDiddy wrote:
> On Thursday, October 29, 2015 at 12:12:59 PM UTC-5, Brooklyn1 wrote:
>> On Thu, 29 Oct 2015 05:02:56 -0700 (PDT), MisterDiddyWahDiddy
>> > wrote:
>>
>>> On Tuesday, October 27, 2015 at 2:52:27 PM UTC-5, sf wrote:
>>>> On Tue, 27 Oct 2015 16:18:55 +0000 (UTC), tert in seattle
>>>> > wrote:
>>>>
>>>>> I rarely make hash browns -- home fries is just as good IMO and less work
>>>>
>>>> Different strokes. I am always disappointed by home fries.
>>>>
>>> You cube the potatoes, about 1/2", then boil them for a few minutes before
>>> putting them into a colander to drain, then into a pan with a generous amount
>>> of hot oil. Boil them too long, and they're mushy, too short a time, and
>>> they don't get properly cooked inside before getting too brown. I don't
>>> always get it perfect, but usually they're great.
>>
>> There's absolutely no good reason to boil spuds for home fries unless
>> you're planning to **** em up.
>
> Your experience is cooking for Navy boys who have no choice but to eat
> whatever is served, just like they have to settle for their shipmates'
> rectums...
>
> --Bryan
>

Interesting you wen for the butt that quickly...

MisterDiddyWahDiddy wrote:
> On Thursday, October 29, 2015 at 12:12:59 PM UTC-5, Brooklyn1 wrote:
>> On Thu, 29 Oct 2015 05:02:56 -0700 (PDT), MisterDiddyWahDiddy
>> > wrote:
>>
>> >On Tuesday, October 27, 2015 at 2:52:27 PM UTC-5, sf wrote:
>> >> On Tue, 27 Oct 2015 16:18:55 +0000 (UTC), tert in seattle
>> >> > wrote:
>> >>
>> >> > I rarely make hash browns -- home fries is just as good IMO and less work
>> >>
>> >> Different strokes. I am always disappointed by home fries.
>> >>
>> >You cube the potatoes, about 1/2", then boil them for a few minutes before
>> >putting them into a colander to drain, then into a pan with a generous amount
>> >of hot oil. Boil them too long, and they're mushy, too short a time, and
>> >they don't get properly cooked inside before getting too brown. I don't
>> >always get it perfect, but usually they're great.
>>
>> There's absolutely no good reason to boil spuds for home fries unless
>> you're planning to **** em up.
>
> Your experience is cooking for Navy boys who have no choice but to eat
> whatever is served, just like they have to settle for their shipmates'
> rectums...
>
> --Bryan

you're wasting time and energy boiling your diced potatoes ... if they
get too brown before cooking inside, your heat is too high

MisterDiddyWahDiddy wrote in rec.food.cooking:

> On Tuesday, October 27, 2015 at 2:52:27 PM UTC-5, sf wrote:
> > On Tue, 27 Oct 2015 16:18:55 +0000 (UTC), tert in seattle
> > > wrote:
> >
> > > I rarely make hash browns -- home fries is just as good IMO and
> > > less work
> >
> > Different strokes. I am always disappointed by home fries.
> >
> You cube the potatoes, about 1/2", then boil them for a few minutes
> before putting them into a colander to drain, then into a pan with a
> generous amount of hot oil. Boil them too long, and they're mushy,
> too short a time, and they don't get properly cooked inside before
> getting too brown. I don't always get it perfect, but usually
> they're great.
> >
> > sf
>
> --Bryan

Thats a decent way. You basically half cook the home fries (Long wedge
sticks here) then fry them later.

--

Brooklyn1 wrote in rec.food.cooking:

> On Thu, 29 Oct 2015 05:02:56 -0700 (PDT), MisterDiddyWahDiddy
> > wrote:
>
> > On Tuesday, October 27, 2015 at 2:52:27 PM UTC-5, sf wrote:
> >> On Tue, 27 Oct 2015 16:18:55 +0000 (UTC), tert in seattle
> >> > wrote:
> >>
> >> > I rarely make hash browns -- home fries is just as good IMO and
> less work >>
> >> Different strokes. I am always disappointed by home fries.
> >>
> > You cube the potatoes, about 1/2", then boil them for a few minutes
> > before putting them into a colander to drain, then into a pan with
> > a generous amount of hot oil. Boil them too long, and they're
> > mushy, too short a time, and they don't get properly cooked inside
> > before getting too brown. I don't always get it perfect, but
> > usually they're great.
>
> There's absolutely no good reason to boil spuds for home fries unless
> you're planning to **** em up.

Actually some bake them partly then freeze and cook them in hot oil
later. I suspect the topic shift to home fries (thick ones) missed him.

Carol

--

bwrrryan wrote:
>Brooklyn1 wrote:
>>bwrrryan wrote:
>> >sf wrote:
>> >>tert in seattle wrote:
>> >>
>> >> > I rarely make hash browns -- home fries is just as good IMO and less work
>> >>
>> >> Different strokes. I am always disappointed by home fries.
>> >>
>> >You cube the potatoes, about 1/2", then boil them for a few minutes before
>> >putting them into a colander to drain, then into a pan with a generous amount
>> >of hot oil. Boil them too long, and they're mushy, too short a time, and
>> >they don't get properly cooked inside before getting too brown. I don't
>> >always get it perfect, but usually they're great.
>>
>> There's absolutely no good reason to boil spuds for home fries unless
>> you're planning to **** em up.
>
>Your experience is cooking for Navy boys who have no choice but to eat
>whatever is served, just like they have to settle for their shipmates'
>rectums...

I can't argue with Bwrrryan, no one on the planet, other than the
Pope, knows more about what boy's rectums enjoy.

el pie de Onate wrote:
>Bwrrryan wrote:
>>Brooklyn1 wrote:
>>>bwrrryansimmons wrote:
>>>>sf wrote:
>>>>>tert in seattle wrote:
>>>>>
>>>>>> I rarely make hash browns -- home fries is just as good IMO and less work
>>>>>
>>>>> Different strokes. I am always disappointed by home fries.
>>>>>
>>>> You cube the potatoes, about 1/2", then boil them for a few minutes before
>>>> putting them into a colander to drain, then into a pan with a generous amount
>>>> of hot oil. Boil them too long, and they're mushy, too short a time, and
>>>> they don't get properly cooked inside before getting too brown. I don't
>>>> always get it perfect, but usually they're great.
>>>
>>> There's absolutely no good reason to boil spuds for home fries unless
>>> you're planning to **** em up.
>>
>> Your experience is cooking for Navy boys who have no choice but to eat
>> whatever is served, just like they have to settle for their shipmates'
>> rectums...
>
>Interesting you went for the butt that quickly...

Don't bend over when in the same County with Bwrrryan... he'll sniff
you out and give you anal tonguings for freshness... be forew, um,
rearwarned, Bwrrryan has a devout affinity for Preparation H. Bwrrryan
had a dream, unfortunately he became a high school dropout. Since his
twelfth birthday Bwrrryan dreamt he'd become a Proctologist... instead
Bwrrryan became a useless schnuk who can't even afford to shop at
Walmart. LOL-LOL

On Thursday, October 29, 2015 at 5:18:43 PM UTC-5, cshenk wrote:
> MisterDiddyWahDiddy wrote in rec.food.cooking:
>
> > On Tuesday, October 27, 2015 at 2:52:27 PM UTC-5, sf wrote:
> > > On Tue, 27 Oct 2015 16:18:55 +0000 (UTC), tert in seattle
> > > > wrote:
> > >
> > > > I rarely make hash browns -- home fries is just as good IMO and
> > > > less work
> > >
> > > Different strokes. I am always disappointed by home fries.
> > >
> > You cube the potatoes, about 1/2", then boil them for a few minutes
> > before putting them into a colander to drain, then into a pan with a
> > generous amount of hot oil. Boil them too long, and they're mushy,
> > too short a time, and they don't get properly cooked inside before
> > getting too brown. I don't always get it perfect, but usually
> > they're great.
> > >
> > > sf
> >
> > --Bryan
>
> Thats a decent way. You basically half cook the home fries (Long wedge
> sticks here) then fry them later.
>
This evening I boiled potatoes with a bunch of fresh parsley and fresh rosemary.
I know that's wasteful, but we have tons of parsley and quite a bit of rosemary.
Then, my wife put them on a cookie sheet and drizzled them with olive oil, while
I grilled a huge grass fed organic ribeye. I'm not a huge fan of the taste of
grass fed, and I prefer the taste of strip to ribeye, but the tenderness was
astounding. I have good teeth, but I didn't need them; I don't think I've ever
had a more tender piece of beef. I grilled it over cherry wood, and when my
half (the fattier part) was rare, I cut it off, then grilled my wife's and son's
portion medium rare.

Johnny liked the steak, but didn't even try the potatoes, which was fine because
my wife ate lots of them, and then he made himself dessert, Fruity Pebbles over
vanilla ice cream, which I find very unappealing, but he's 13. I do have to
admit that it was pretty, and I told him that, then added, "pretty disgusting."
>
--Bryan

On Thursday, October 29, 2015 at 5:20:30 PM UTC-5, cshenk wrote:
> Brooklyn1 wrote in rec.food.cooking:
>
> > On Thu, 29 Oct 2015 05:02:56 -0700 (PDT), MisterDiddyWahDiddy
> > > wrote:
> >
> > > On Tuesday, October 27, 2015 at 2:52:27 PM UTC-5, sf wrote:
> > >> On Tue, 27 Oct 2015 16:18:55 +0000 (UTC), tert in seattle
> > >> > wrote:
> > >>
> > >> > I rarely make hash browns -- home fries is just as good IMO and
> > less work >>
> > >> Different strokes. I am always disappointed by home fries.
> > >>
> > > You cube the potatoes, about 1/2", then boil them for a few minutes
> > > before putting them into a colander to drain, then into a pan with
> > > a generous amount of hot oil. Boil them too long, and they're
> > > mushy, too short a time, and they don't get properly cooked inside
> > > before getting too brown. I don't always get it perfect, but
> > > usually they're great.
> >
> > There's absolutely no good reason to boil spuds for home fries unless
> > you're planning to **** em up.
>
> Actually some bake them partly then freeze and cook them in hot oil
> later. I suspect the topic shift to home fries (thick ones) missed him.
>
He's just being cantankerous. It's his schtick.
>
> Carol
>
>
--Bryan

On Thu, 29 Oct 2015 20:09:52 +0000 (UTC), tert in seattle
> wrote:

>MisterDiddyWahDiddy wrote:
>> On Thursday, October 29, 2015 at 12:12:59 PM UTC-5, Brooklyn1 wrote:
>>> On Thu, 29 Oct 2015 05:02:56 -0700 (PDT), MisterDiddyWahDiddy
>>> > wrote:
>>>
>>> >On Tuesday, October 27, 2015 at 2:52:27 PM UTC-5, sf wrote:
>>> >> On Tue, 27 Oct 2015 16:18:55 +0000 (UTC), tert in seattle
>>> >> > wrote:
>>> >>
>>> >> > I rarely make hash browns -- home fries is just as good IMO and less work
>>> >>
>>> >> Different strokes. I am always disappointed by home fries.
>>> >>
>>> >You cube the potatoes, about 1/2", then boil them for a few minutes before
>>> >putting them into a colander to drain, then into a pan with a generous amount
>>> >of hot oil. Boil them too long, and they're mushy, too short a time, and
>>> >they don't get properly cooked inside before getting too brown. I don't
>>> >always get it perfect, but usually they're great.
>>>
>>> There's absolutely no good reason to boil spuds for home fries unless
>>> you're planning to **** em up.
>>
>> Your experience is cooking for Navy boys who have no choice but to eat
>> whatever is served, just like they have to settle for their shipmates'
>> rectums...
>>
>> --Bryan
>
>you're wasting time and energy boiling your diced potatoes ... if they
>get too brown before cooking inside, your heat is too high

I've been cooking homefries every week for more than sixty years, on
medium low heat only takes 20 minutes to brown small cubes and cook em
thru n' thru... I cook two pounds of spuds for homefries and nearly
every week pour on a dozen beaten eggs for dinner, and makes enough
for a Champagne brunch the next day... at 73 I can use all the help I
can get.. cold potato omelet with fresh fruit puts lead in my
pencil... of course silver lame baby dolls filled with large hard
pokies helps a lot.

Brooklyn1 wrote:
> el pie de Onate wrote:
>> Bwrrryan wrote:
>>> Brooklyn1 wrote:
>>>> bwrrryansimmons wrote:
>>>>> sf wrote:
>>>>>> tert in seattle wrote:
>>>>>>
>>>>>>> I rarely make hash browns -- home fries is just as good IMO and less work
>>>>>>
>>>>>> Different strokes. I am always disappointed by home fries.
>>>>>>
>>>>> You cube the potatoes, about 1/2", then boil them for a few minutes before
>>>>> putting them into a colander to drain, then into a pan with a generous amount
>>>>> of hot oil. Boil them too long, and they're mushy, too short a time, and
>>>>> they don't get properly cooked inside before getting too brown. I don't
>>>>> always get it perfect, but usually they're great.
>>>>
>>>> There's absolutely no good reason to boil spuds for home fries unless
>>>> you're planning to **** em up.
>>>
>>> Your experience is cooking for Navy boys who have no choice but to eat
>>> whatever is served, just like they have to settle for their shipmates'
>>> rectums...
>>
>> Interesting you went for the butt that quickly...
>
> Don't bend over when in the same County with Bwrrryan... he'll sniff
> you out and give you anal tonguings for freshness... be forew, um,
> rearwarned, Bwrrryan has a devout affinity for Preparation H. Bwrrryan
> had a dream, unfortunately he became a high school dropout. Since his
> twelfth birthday Bwrrryan dreamt he'd become a Proctologist... instead
> Bwrrryan became a useless schnuk who can't even afford to shop at
> Walmart. LOL-LOL
>

If he does Cooty will go into apoplexy.

On Thu, Oct 29, 2015 8:09PM, "tert in seattle"
> wrote:

>MisterDiddyWahDiddy wrote:
>> On Thursday, October 29, 2015 at 12:12:59 PM UTC-5, Brooklyn1 wrote:
>>> On Thu, 29 Oct 2015 05:02:56 -0700 (PDT), MisterDiddyWahDiddy
>>> > wrote:
>>>
>>> >On Tuesday, October 27, 2015 at 2:52:27 PM UTC-5, sf wrote:
>>> >> On Tue, 27 Oct 2015 16:18:55 +0000 (UTC), tert in seattle
>>> >> > wrote:
>>> >>
>>> >> > I rarely make hash browns -- home fries is just as good IMO and less work
>>> >>
>>> >> Different strokes. I am always disappointed by home fries.
>>> >>
>>> >You cube the potatoes, about 1/2", then boil them for a few minutes before
>>> >putting them into a colander to drain, then into a pan with a generous amount
>>> >of hot oil. Boil them too long, and they're mushy, too short a time, and
>>> >they don't get properly cooked inside before getting too brown. I don't
>>> >always get it perfect, but usually they're great.
>>>
>>> There's absolutely no good reason to boil spuds for home fries unless
>>> you're planning to **** em up.
>>
>> Your experience is cooking for Navy boys who have no choice but to eat
>> whatever is served, just like they have to settle for their shipmates'
>> rectums...
>>
>> --Bryan
>
>you're wasting time and energy boiling your diced potatoes.

I think the grated frozen pan fried kind taste the best.

On Sat, 20 Jun 2020 07:36:18 -0700 (PDT),
wrote:

>On Thu, Oct 29, 2015 8:09PM, "tert in seattle"
> wrote:
>
>>MisterDiddyWahDiddy wrote:
>>> On Thursday, October 29, 2015 at 12:12:59 PM UTC-5, Brooklyn1 wrote:
>>>> On Thu, 29 Oct 2015 05:02:56 -0700 (PDT), MisterDiddyWahDiddy
>>>> > wrote:
>>>>
>>>> >On Tuesday, October 27, 2015 at 2:52:27 PM UTC-5, sf wrote:
>>>> >> On Tue, 27 Oct 2015 16:18:55 +0000 (UTC), tert in seattle
>>>> >> > wrote:
>>>> >>
>>>> >> > I rarely make hash browns -- home fries is just as good IMO and less work
>>>> >>
>>>> >> Different strokes. I am always disappointed by home fries.
>>>> >>
>>>> >You cube the potatoes, about 1/2", then boil them for a few minutes before
>>>> >putting them into a colander to drain, then into a pan with a generous amount
>>>> >of hot oil. Boil them too long, and they're mushy, too short a time, and
>>>> >they don't get properly cooked inside before getting too brown. I don't
>>>> >always get it perfect, but usually they're great.
>>>>
>>>> There's absolutely no good reason to boil spuds for home fries unless
>>>> you're planning to **** em up.
>>>
>>> Your experience is cooking for Navy boys who have no choice but to eat
>>> whatever is served, just like they have to settle for their shipmates'
>>> rectums...
>>>
>>> --Bryan
>>
>>you're wasting time and energy boiling your diced potatoes.
>
>I think the grated frozen pan fried kind taste the best.

I detest hash browns and never served them to the crew.
They all loved my home fries. I make home fries at home at least once
a week for dinner... we like them with beaten eggs poured over... my
dozen egg fritatta, suffices for two meals. I saute the spuds with
bell pepper and SPAM, but I omit the onions. My wife doesn't eat
onions, she can't tolerate the smell either... I only use onions when
she's not home. And since she golfs, skis, and occasionally visits
her grands on Lung Guyland I get more than enough opportunities to
gorge on onions, of late I much prefer the sweets and NYS has its own
type of sweets.
https://newyorkbold.com/

I just had the grated kind of potatoes. With plenty of old Bay seasoning too.