On Fri, 26 Aug 2016 13:52:41 -0700 (PDT), "The Greatest!"
> wrote:

>Jill McQuown wrote:
>
>> On 8/25/2016 5:32 PM, Brooklyn1 wrote:
>> > On Thu, 25 Aug 2016 16:40:20 -0400, jmcquown >
>> > wrote:
>> >
>> >> On 8/24/2016 2:22 PM, Brooklyn1 wrote:
>> >>> I've already roasted boiled potatoes, a few times... just extra effort
>> >>> and time for nothing... and so far no one here has posted a photo
>> >>> demonstrating what's accomplished.
>> >>
>> >> There was a photo somewhere. However, you can't tell what the potatoes
>> >> taste like by looking at a photo.
>> >>
>> >> Jill
>> >
>> > A decent photo demonstrates that they look edible... the photo I saw
>> > looked like what I scoop from a cat litter pan, actually looked far
>> > less appetizing.
>> >
>> Sure, fine. You cannot state the method shown in photos will taste bad
>> or good. Would you rather food *look good* or *taste* good? You are
>> the one who is always chiding people about not posting photos.
>>
>> We aren't professional photographers. We are people who enjoy cooking
>> some sometimes take pics of food.
>>
>> If you've ever seen a documentary or read an artical about commercial
>> food advertising food photography you'd know... that "perfect" shot of
>> ice cream in a cone was likley tinted shortening.
>>
>> Please don't claim to be an expert in food photography. You're just a
>> mean old grouch.
>
>
>If someone posts a decent food photo, Sheldon will so compliment. He will say, "Nice presentation", and he will offer constructive criticism plating, etc....he is honest, has no "agenda".
>
>The photo being discussed did not look appetizing at all, it was a bunch of random burnt spuds scattered about a random pan...
>
>Jill, you are one of these tired clucking and nattering rfc stewing hens, you know you are soon to be turned into fish chow, so you show your insecurities by petty and pecking remarks. Sheldon struts amongst you, a fine - feathered and strong cock, ignoring you, because he is seeking younger chicks to mount...y'all don't stand a chance at romance...!!!
>
>;-P

LOL-LOL

On Saturday, August 27, 2016 at 5:57:08 AM UTC-7, Brooklyn1 wrote:

> >
> >The photo being discussed did not look appetizing at all, it was a bunch of random burnt spuds scattered about a random pan...
> >


So, Sheldon. Let me ask you a question. If you could see the first picture I posted, then it only makes sense that you could see the second one. Both are from the same Google photo album. but you said you had to sign in to see the second picture, which is not true if you could see the first.

so which is it.....you have a Google account, or you don't have a Google account?
You could see the first picture, or you couldn't and just made your statements about it just to be a contrarian?

Time to fess up.

"ImStillMags" > wrote in message
...
On Saturday, August 27, 2016 at 5:57:08 AM UTC-7, Brooklyn1 wrote:

> >
> >The photo being discussed did not look appetizing at all, it was a bunch
> >of random burnt spuds scattered about a random pan...
> >


So, Sheldon. Let me ask you a question. If you could see the first
picture I posted, then it only makes sense that you could see the second
one. Both are from the same Google photo album. but you said you had to
sign in to see the second picture, which is not true if you could see the
first.

so which is it.....you have a Google account, or you don't have a Google
account?
You could see the first picture, or you couldn't and just made your
statements about it just to be a contrarian?

Time to fess up.

===========

Contrarian would be my best guess.

Cheri

On Wed, 24 Aug 2016 12:14:31 -0700 (PDT), ImStillMags
> wrote:

>done in bacon fat

everything is better fried in bacon fat. If you blindfold people for a
taste test and don't tell them it's bacon fat...they will pick the one
fried in bacon fat! America loves pork...much more than beef.

William

On Sat, 27 Aug 2016 09:27:36 -0700, "Cheri" >
wrote:

>
> "ImStillMags" > wrote in message
> ...
> On Saturday, August 27, 2016 at 5:57:08 AM UTC-7, Brooklyn1 wrote:
>
> > >
> > >The photo being discussed did not look appetizing at all, it was a bunch
> > >of random burnt spuds scattered about a random pan...
> > >
>
>
> So, Sheldon. Let me ask you a question. If you could see the first
> picture I posted, then it only makes sense that you could see the second
> one. Both are from the same Google photo album. but you said you had to
> sign in to see the second picture, which is not true if you could see the
> first.
>
> so which is it.....you have a Google account, or you don't have a Google
> account?
> You could see the first picture, or you couldn't and just made your
> statements about it just to be a contrarian?
>
> Time to fess up.
>
> ===========
>
> Contrarian would be my best guess.
>
He could be using two computers and hasn't signed into gmail on one of
them.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sat, 27 Aug 2016 22:52:34 -0400, William > wrote:

>On Wed, 24 Aug 2016 12:14:31 -0700 (PDT), ImStillMags
> wrote:
>
>>done in bacon fat
>
>everything is better fried in bacon fat. If you blindfold people for a
>taste test and don't tell them it's bacon fat...they will pick the one
>fried in bacon fat! America loves pork...much more than beef.

I despise bacon, it STINKS! Any meat can be made with that smokey
bacon flavor.

On 8/27/2016 7:52 PM, William wrote:
> On Wed, 24 Aug 2016 12:14:31 -0700 (PDT), ImStillMags
> > wrote:
>
>> done in bacon fat
>
> everything is better fried in bacon fat. If you blindfold people for a
> taste test and don't tell them it's bacon fat...they will pick the one
> fried in bacon fat! America loves pork...much more than beef.
>
> William
>
>
>



I think America loves beef and America loves pork fat.

On Sunday, August 28, 2016 at 9:34:42 AM UTC-4, Brooklyn1 wrote:
> On Sat, 27 Aug 2016 22:52:34 -0400, William > wrote:
>
> >On Wed, 24 Aug 2016 12:14:31 -0700 (PDT), ImStillMags
> > wrote:
> >
> >>done in bacon fat
> >
> >everything is better fried in bacon fat. If you blindfold people for a
> >taste test and don't tell them it's bacon fat...they will pick the one
> >fried in bacon fat! America loves pork...much more than beef.
>
> I despise bacon, it STINKS! Any meat can be made with that smokey
> bacon flavor.

We know you despise bacon, honey. A lot of the rest of us like it.

Cindy Hamilton

On Sun, 28 Aug 2016 09:34:33 -0400, Brooklyn1
> wrote:

>On Sat, 27 Aug 2016 22:52:34 -0400, William > wrote:
>
>>On Wed, 24 Aug 2016 12:14:31 -0700 (PDT), ImStillMags
> wrote:
>>
>>>done in bacon fat
>>
>>everything is better fried in bacon fat. If you blindfold people for a
>>taste test and don't tell them it's bacon fat...they will pick the one
>>fried in bacon fat! America loves pork...much more than beef.
>
>I despise bacon, it STINKS! Any meat can be made with that smokey
>bacon flavor.

sorry you feel that way Sheldon. At what age did you develop this
affliction for bacon? Me and my Grandsons all love to smell the bacon
frying in the kitchen as it wafts through the house. It goes away soon
after breakfast. There is no more filling and satisfying breakfast
than bacon, eggs, hashbrowns and buttered toast with freshly ground
and brewed coffee.

William

On 8/28/2016 8:31 AM, William wrote:
> On Sun, 28 Aug 2016 09:34:33 -0400, Brooklyn1
> > wrote:
>
>> On Sat, 27 Aug 2016 22:52:34 -0400, William > wrote:
>>
>>> On Wed, 24 Aug 2016 12:14:31 -0700 (PDT), ImStillMags
>>> > wrote:
>>>
>>>> done in bacon fat
>>>
>>> everything is better fried in bacon fat. If you blindfold people for a
>>> taste test and don't tell them it's bacon fat...they will pick the one
>>> fried in bacon fat! America loves pork...much more than beef.
>>
>> I despise bacon, it STINKS! Any meat can be made with that smokey
>> bacon flavor.
>
> sorry you feel that way Sheldon. At what age did you develop this
> affliction for bacon? Me and my Grandsons all love to smell the bacon
> frying in the kitchen as it wafts through the house. It goes away soon
> after breakfast. There is no more filling and satisfying breakfast
> than bacon, eggs, hashbrowns and buttered toast with freshly ground
> and brewed coffee.
>
> William
>

perhaps he has only been exposed to overcooked bacon. Crispy bacon?
Not for me. Give me limp, juicy bacon!

On Friday, August 26, 2016 at 9:56:53 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, August 26, 2016 at 11:02:38 AM UTC-10, Roy wrote:
> > On Friday, August 26, 2016 at 11:23:44 AM UTC-6, dsi1 wrote:
> > > On Tuesday, August 23, 2016 at 11:09:33 AM UTC-10, ImStillMags wrote:
> > > > On Saturday, August 20, 2016 at 9:06:50 PM UTC-7, Ed Pawlowski wrote:
> > > > > Finally made some roasted potatoes we really liked. Yukon Gold cut
> > > > > into
> > > > > chunks. Simmered them a bit longer, used a little more olive oil and
> > > > > then seasoned them.
> > > > >
> > > > > Dinner was a spatchcocked chicken on the grill so i put a tray of
> > > > > spuds
> > > > > on the other side. Fresh picked tomato and lettuce for the salad,
> > > > > bottle of Pinot Grigio.
> > > >
> > > > My favorite roasted potatoes are the kind most Brits make..
> > > > Peel and cut potatoes into good sized chunks.
> > > > Simmer a bit till the tester fork barely goes in the potato.
> > > > Drain and then shake them around in the collander to bang up the
> > > > softened surface of the potato. This helps the fat you are going to
> > > > roast them in cling to the potato.
> > > > Put in a baking pan with bacon fat, or goose fat or duck fat and roast
> > > > till potatoes are nicely browned, turn them a couple of time for even
> > > > browning.
> > > >
> > > > These always turn out with a beautiful deep golden brown crust and
> > > > velvet soft creamy interiors.
> > > >
> > > > You can use yukon golds, or red potatoes, or even russets, they all
> > > > work well.
> > >
> > > Roughing up a potato is a new idea for me OTOH, so is boiling and
> > > roasting potatoes. It makes a lot of sense to me. I'd probably just fry
> > > the potatoes after boiling though - I got a lot of oil but little time.
> > >
> >
> > Only a bully "roughs up" potatoes...poor little guys...always someone
> > picking on them.
> > ====
>
> It might seem unfair to bully some helpless potatoes that never did no harm
> to nobody. OTOH, this is merely a reflection of our current attitude to
> things we eat. There is much fear, distrust, and disrespect for foods that
> have only one noble purpose; to sustain us. For more information on this,
> please go to the r.f.c. newsgroup. Oops, you're already here.
>
> ====
>
> I rough mine up in hot fat before roasting and they crisp up beautifully. I
> don't like mine overdone though, I prefer mine light brown. They don't need
> to be cooked again just browned. I usually do mine in my wee oven. I keep
> turning them and it takes about 20 minutes.
>
>
>
> --
> http://www.helpforheroes.org.uk

I boiled some potatoes and then fried them in a heap of oil. It works great. One day I'll try roasting them - hopefully remembering to beat them up first. The potatoes I did yesterday were tossed with Japanese mayo and sprinkled with furikake.

https://www.amazon.com/clouddrive/sh...hare_link_copy

"dsi1" wrote in message
...

On Friday, August 26, 2016 at 9:56:53 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, August 26, 2016 at 11:02:38 AM UTC-10, Roy wrote:
> > On Friday, August 26, 2016 at 11:23:44 AM UTC-6, dsi1 wrote:
> > > On Tuesday, August 23, 2016 at 11:09:33 AM UTC-10, ImStillMags wrote:
> > > > On Saturday, August 20, 2016 at 9:06:50 PM UTC-7, Ed Pawlowski
> > > > wrote:
> > > > > Finally made some roasted potatoes we really liked. Yukon Gold cut
> > > > > into
> > > > > chunks. Simmered them a bit longer, used a little more olive oil
> > > > > and
> > > > > then seasoned them.
> > > > >
> > > > > Dinner was a spatchcocked chicken on the grill so i put a tray of
> > > > > spuds
> > > > > on the other side. Fresh picked tomato and lettuce for the salad,
> > > > > bottle of Pinot Grigio.
> > > >
> > > > My favorite roasted potatoes are the kind most Brits make..
> > > > Peel and cut potatoes into good sized chunks.
> > > > Simmer a bit till the tester fork barely goes in the potato.
> > > > Drain and then shake them around in the collander to bang up the
> > > > softened surface of the potato. This helps the fat you are going to
> > > > roast them in cling to the potato.
> > > > Put in a baking pan with bacon fat, or goose fat or duck fat and
> > > > roast
> > > > till potatoes are nicely browned, turn them a couple of time for
> > > > even
> > > > browning.
> > > >
> > > > These always turn out with a beautiful deep golden brown crust and
> > > > velvet soft creamy interiors.
> > > >
> > > > You can use yukon golds, or red potatoes, or even russets, they all
> > > > work well.
> > >
> > > Roughing up a potato is a new idea for me OTOH, so is boiling and
> > > roasting potatoes. It makes a lot of sense to me. I'd probably just
> > > fry
> > > the potatoes after boiling though - I got a lot of oil but little
> > > time.
> > >
> >
> > Only a bully "roughs up" potatoes...poor little guys...always someone
> > picking on them.
> > ====
>
> It might seem unfair to bully some helpless potatoes that never did no
> harm
> to nobody. OTOH, this is merely a reflection of our current attitude to
> things we eat. There is much fear, distrust, and disrespect for foods that
> have only one noble purpose; to sustain us. For more information on this,
> please go to the r.f.c. newsgroup. Oops, you're already here.
>
> ====
>
> I rough mine up in hot fat before roasting and they crisp up beautifully.
> I
> don't like mine overdone though, I prefer mine light brown. They don't
> need
> to be cooked again just browned. I usually do mine in my wee oven. I
> keep
> turning them and it takes about 20 minutes.
>
>
>
> --
> http://www.helpforheroes.org.uk

I boiled some potatoes and then fried them in a heap of oil. It works great.
One day I'll try roasting them - hopefully remembering to beat them up
first. The potatoes I did yesterday were tossed with Japanese mayo and
sprinkled with furikake.

https://www.amazon.com/clouddrive/sh...hare_link_copy

=====================

I am pleased you enjoyed them, they look good, although I have never had the
additions I see there )))))))

ps I had to google 'furikake <g>





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

On 8/28/2016 9:33 AM, Taxed and Spent wrote:

>>
>
> perhaps he has only been exposed to overcooked bacon. Crispy bacon? Not
> for me. Give me limp, juicy bacon!

I agree 100%! When I was a kid I'd tell my mother to just show the bacon
to the pan:-) Mind you, it was always back bacon and not side (aka
streaky in the UK).
Graham

On Sunday, August 28, 2016 at 6:17:49 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, August 26, 2016 at 9:56:53 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Friday, August 26, 2016 at 11:02:38 AM UTC-10, Roy wrote:
> > > On Friday, August 26, 2016 at 11:23:44 AM UTC-6, dsi1 wrote:
> > > > On Tuesday, August 23, 2016 at 11:09:33 AM UTC-10, ImStillMags wrote:
> > > > > On Saturday, August 20, 2016 at 9:06:50 PM UTC-7, Ed Pawlowski
> > > > > wrote:
> > > > > > Finally made some roasted potatoes we really liked. Yukon Gold cut
> > > > > > into
> > > > > > chunks. Simmered them a bit longer, used a little more olive oil
> > > > > > and
> > > > > > then seasoned them.
> > > > > >
> > > > > > Dinner was a spatchcocked chicken on the grill so i put a tray of
> > > > > > spuds
> > > > > > on the other side. Fresh picked tomato and lettuce for the salad,
> > > > > > bottle of Pinot Grigio.
> > > > >
> > > > > My favorite roasted potatoes are the kind most Brits make..
> > > > > Peel and cut potatoes into good sized chunks.
> > > > > Simmer a bit till the tester fork barely goes in the potato.
> > > > > Drain and then shake them around in the collander to bang up the
> > > > > softened surface of the potato. This helps the fat you are going to
> > > > > roast them in cling to the potato.
> > > > > Put in a baking pan with bacon fat, or goose fat or duck fat and
> > > > > roast
> > > > > till potatoes are nicely browned, turn them a couple of time for
> > > > > even
> > > > > browning.
> > > > >
> > > > > These always turn out with a beautiful deep golden brown crust and
> > > > > velvet soft creamy interiors.
> > > > >
> > > > > You can use yukon golds, or red potatoes, or even russets, they all
> > > > > work well.
> > > >
> > > > Roughing up a potato is a new idea for me OTOH, so is boiling and
> > > > roasting potatoes. It makes a lot of sense to me. I'd probably just
> > > > fry
> > > > the potatoes after boiling though - I got a lot of oil but little
> > > > time.
> > > >
> > >
> > > Only a bully "roughs up" potatoes...poor little guys...always someone
> > > picking on them.
> > > ====
> >
> > It might seem unfair to bully some helpless potatoes that never did no
> > harm
> > to nobody. OTOH, this is merely a reflection of our current attitude to
> > things we eat. There is much fear, distrust, and disrespect for foods that
> > have only one noble purpose; to sustain us. For more information on this,
> > please go to the r.f.c. newsgroup. Oops, you're already here.
> >
> > ====
> >
> > I rough mine up in hot fat before roasting and they crisp up beautifully.
> > I
> > don't like mine overdone though, I prefer mine light brown. They don't
> > need
> > to be cooked again just browned. I usually do mine in my wee oven. I
> > keep
> > turning them and it takes about 20 minutes.
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> I boiled some potatoes and then fried them in a heap of oil. It works great.
> One day I'll try roasting them - hopefully remembering to beat them up
> first. The potatoes I did yesterday were tossed with Japanese mayo and
> sprinkled with furikake.
>
> https://www.amazon.com/clouddrive/sh...hare_link_copy
>
> =====================
>
> I am pleased you enjoyed them, they look good, although I have never had the
> additions I see there )))))))
>
> ps I had to google 'furikake <g>
>
>
>
>
>
> --
> http://www.helpforheroes.org.uk

Furikake fries are popular here - it's a very savory dish. Using wasabi mayo with furikake would kick it up a notch.

On Sunday, August 28, 2016 at 5:33:12 AM UTC-10, Taxed and Spent wrote:
> On 8/28/2016 8:31 AM, William wrote:
> > On Sun, 28 Aug 2016 09:34:33 -0400, Brooklyn1
> > > wrote:
> >
> >> On Sat, 27 Aug 2016 22:52:34 -0400, William > wrote:
> >>
> >>> On Wed, 24 Aug 2016 12:14:31 -0700 (PDT), ImStillMags
> >>> > wrote:
> >>>
> >>>> done in bacon fat
> >>>
> >>> everything is better fried in bacon fat. If you blindfold people for a
> >>> taste test and don't tell them it's bacon fat...they will pick the one
> >>> fried in bacon fat! America loves pork...much more than beef.
> >>
> >> I despise bacon, it STINKS! Any meat can be made with that smokey
> >> bacon flavor.
> >
> > sorry you feel that way Sheldon. At what age did you develop this
> > affliction for bacon? Me and my Grandsons all love to smell the bacon
> > frying in the kitchen as it wafts through the house. It goes away soon
> > after breakfast. There is no more filling and satisfying breakfast
> > than bacon, eggs, hashbrowns and buttered toast with freshly ground
> > and brewed coffee.
> >
> > William
> >
>
> perhaps he has only been exposed to overcooked bacon. Crispy bacon?
> Not for me. Give me limp, juicy bacon!

You've been exposed to burnt crispy bacon. I like to dredge bacon in flour and fry in a good amount of oil. You get a crispy, non-burnt, juicy, bacon. It's bacon taken to the next level. By "juicy" I mean it's full of fat. It's not for the faint of heart or those that generally depend a lot on their heart.

"dsi1" wrote in message
...

On Sunday, August 28, 2016 at 6:17:49 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, August 26, 2016 at 9:56:53 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Friday, August 26, 2016 at 11:02:38 AM UTC-10, Roy wrote:
> > > On Friday, August 26, 2016 at 11:23:44 AM UTC-6, dsi1 wrote:
> > > > On Tuesday, August 23, 2016 at 11:09:33 AM UTC-10, ImStillMags
> > > > wrote:
> > > > > On Saturday, August 20, 2016 at 9:06:50 PM UTC-7, Ed Pawlowski
> > > > > wrote:
> > > > > > Finally made some roasted potatoes we really liked. Yukon Gold
> > > > > > cut
> > > > > > into
> > > > > > chunks. Simmered them a bit longer, used a little more olive oil
> > > > > > and
> > > > > > then seasoned them.
> > > > > >
> > > > > > Dinner was a spatchcocked chicken on the grill so i put a tray
> > > > > > of
> > > > > > spuds
> > > > > > on the other side. Fresh picked tomato and lettuce for the
> > > > > > salad,
> > > > > > bottle of Pinot Grigio.
> > > > >
> > > > > My favorite roasted potatoes are the kind most Brits make..
> > > > > Peel and cut potatoes into good sized chunks.
> > > > > Simmer a bit till the tester fork barely goes in the potato.
> > > > > Drain and then shake them around in the collander to bang up the
> > > > > softened surface of the potato. This helps the fat you are going
> > > > > to
> > > > > roast them in cling to the potato.
> > > > > Put in a baking pan with bacon fat, or goose fat or duck fat and
> > > > > roast
> > > > > till potatoes are nicely browned, turn them a couple of time for
> > > > > even
> > > > > browning.
> > > > >
> > > > > These always turn out with a beautiful deep golden brown crust and
> > > > > velvet soft creamy interiors.
> > > > >
> > > > > You can use yukon golds, or red potatoes, or even russets, they
> > > > > all
> > > > > work well.
> > > >
> > > > Roughing up a potato is a new idea for me OTOH, so is boiling and
> > > > roasting potatoes. It makes a lot of sense to me. I'd probably just
> > > > fry
> > > > the potatoes after boiling though - I got a lot of oil but little
> > > > time.
> > > >
> > >
> > > Only a bully "roughs up" potatoes...poor little guys...always someone
> > > picking on them.
> > > ====
> >
> > It might seem unfair to bully some helpless potatoes that never did no
> > harm
> > to nobody. OTOH, this is merely a reflection of our current attitude to
> > things we eat. There is much fear, distrust, and disrespect for foods
> > that
> > have only one noble purpose; to sustain us. For more information on
> > this,
> > please go to the r.f.c. newsgroup. Oops, you're already here.
> >
> > ====
> >
> > I rough mine up in hot fat before roasting and they crisp up
> > beautifully.
> > I
> > don't like mine overdone though, I prefer mine light brown. They don't
> > need
> > to be cooked again just browned. I usually do mine in my wee oven. I
> > keep
> > turning them and it takes about 20 minutes.
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> I boiled some potatoes and then fried them in a heap of oil. It works
> great.
> One day I'll try roasting them - hopefully remembering to beat them up
> first. The potatoes I did yesterday were tossed with Japanese mayo and
> sprinkled with furikake.
>
> https://www.amazon.com/clouddrive/sh...hare_link_copy
>
> =====================
>
> I am pleased you enjoyed them, they look good, although I have never had
> the
> additions I see there )))))))
>
> ps I had to google 'furikake <g>
>
>
>
>
>
> --
> http://www.helpforheroes.org.uk

Furikake fries are popular here - it's a very savory dish. Using wasabi mayo
with furikake would kick it up a notch.

=============

I doubt I will ever get the chance to try them so please enjoy my share



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

On 2016-08-28, Taxed and Spent > wrote:

> perhaps he has only been exposed to overcooked bacon. Crispy bacon?
> Not for me. Give me limp, juicy bacon!

Except "limp, juicy bacon" don't work fer dammit when "crumbled bacon"
is called for, like in a recipe for quiche, Cobb salad, etc.

nb

On 8/28/2016 11:31 AM, William wrote:

>>
>> I despise bacon, it STINKS! Any meat can be made with that smokey
>> bacon flavor.
>
> sorry you feel that way Sheldon. At what age did you develop this
> affliction for bacon? Me and my Grandsons all love to smell the bacon
> frying in the kitchen as it wafts through the house. It goes away soon
> after breakfast. There is no more filling and satisfying breakfast
> than bacon, eggs, hashbrowns and buttered toast with freshly ground
> and brewed coffee.
>
> William
>

YES ! ! ! My wife has coffee but I have tea.

I have had bacon with maple flavor added and it will stink up the
kitchen for hours. Not real maple smoked though.

On 8/28/2016 10:43 AM, notbob wrote:
> On 2016-08-28, Taxed and Spent > wrote:
>
>> perhaps he has only been exposed to overcooked bacon. Crispy bacon?
>> Not for me. Give me limp, juicy bacon!
>
> Except "limp, juicy bacon" don't work fer dammit when "crumbled bacon"
> is called for, like in a recipe for quiche, Cobb salad, etc.
>
> nb
>


why not? Cut up the limp juicy bacon to crumbled bacon size and you are
in business.

On Sunday, August 28, 2016 at 7:37:40 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Sunday, August 28, 2016 at 6:17:49 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Friday, August 26, 2016 at 9:56:53 PM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Friday, August 26, 2016 at 11:02:38 AM UTC-10, Roy wrote:
> > > > On Friday, August 26, 2016 at 11:23:44 AM UTC-6, dsi1 wrote:
> > > > > On Tuesday, August 23, 2016 at 11:09:33 AM UTC-10, ImStillMags
> > > > > wrote:
> > > > > > On Saturday, August 20, 2016 at 9:06:50 PM UTC-7, Ed Pawlowski
> > > > > > wrote:
> > > > > > > Finally made some roasted potatoes we really liked. Yukon Gold
> > > > > > > cut
> > > > > > > into
> > > > > > > chunks. Simmered them a bit longer, used a little more olive oil
> > > > > > > and
> > > > > > > then seasoned them.
> > > > > > >
> > > > > > > Dinner was a spatchcocked chicken on the grill so i put a tray
> > > > > > > of
> > > > > > > spuds
> > > > > > > on the other side. Fresh picked tomato and lettuce for the
> > > > > > > salad,
> > > > > > > bottle of Pinot Grigio.
> > > > > >
> > > > > > My favorite roasted potatoes are the kind most Brits make..
> > > > > > Peel and cut potatoes into good sized chunks.
> > > > > > Simmer a bit till the tester fork barely goes in the potato.
> > > > > > Drain and then shake them around in the collander to bang up the
> > > > > > softened surface of the potato. This helps the fat you are going
> > > > > > to
> > > > > > roast them in cling to the potato.
> > > > > > Put in a baking pan with bacon fat, or goose fat or duck fat and
> > > > > > roast
> > > > > > till potatoes are nicely browned, turn them a couple of time for
> > > > > > even
> > > > > > browning.
> > > > > >
> > > > > > These always turn out with a beautiful deep golden brown crust and
> > > > > > velvet soft creamy interiors.
> > > > > >
> > > > > > You can use yukon golds, or red potatoes, or even russets, they
> > > > > > all
> > > > > > work well.
> > > > >
> > > > > Roughing up a potato is a new idea for me OTOH, so is boiling and
> > > > > roasting potatoes. It makes a lot of sense to me. I'd probably just
> > > > > fry
> > > > > the potatoes after boiling though - I got a lot of oil but little
> > > > > time.
> > > > >
> > > >
> > > > Only a bully "roughs up" potatoes...poor little guys...always someone
> > > > picking on them.
> > > > ====
> > >
> > > It might seem unfair to bully some helpless potatoes that never did no
> > > harm
> > > to nobody. OTOH, this is merely a reflection of our current attitude to
> > > things we eat. There is much fear, distrust, and disrespect for foods
> > > that
> > > have only one noble purpose; to sustain us. For more information on
> > > this,
> > > please go to the r.f.c. newsgroup. Oops, you're already here.
> > >
> > > ====
> > >
> > > I rough mine up in hot fat before roasting and they crisp up
> > > beautifully.
> > > I
> > > don't like mine overdone though, I prefer mine light brown. They don't
> > > need
> > > to be cooked again just browned. I usually do mine in my wee oven. I
> > > keep
> > > turning them and it takes about 20 minutes.
> > >
> > >
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > I boiled some potatoes and then fried them in a heap of oil. It works
> > great.
> > One day I'll try roasting them - hopefully remembering to beat them up
> > first. The potatoes I did yesterday were tossed with Japanese mayo and
> > sprinkled with furikake.
> >
> > https://www.amazon.com/clouddrive/sh...hare_link_copy
> >
> > =====================
> >
> > I am pleased you enjoyed them, they look good, although I have never had
> > the
> > additions I see there )))))))
> >
> > ps I had to google 'furikake <g>
> >
> >
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> Furikake fries are popular here - it's a very savory dish. Using wasabi mayo
> with furikake would kick it up a notch.
>
> =============
>
> I doubt I will ever get the chance to try them so please enjoy my share
>
>
>
> --
> http://www.helpforheroes.org.uk

Don't be so sure. One day you might find furikake chips in your town, maybe even furikake wasabi chips. Hoo boy, that ought to liven things up!

do those potatoes taste as good as they look? I've never seen potatoes
look so appetizing!

William

On Sunday, August 28, 2016 at 9:06:31 AM UTC-10, BigC300 wrote:
> do those potatoes taste as good as they look? I've never seen potatoes
> look so appetizing!
>
> William

They sure are. The Japanese mayo helps a lot but regular mayo would probably work OK although I've never tried it that way. Japan mayo is most wonderful stuff. It can even turn the lowly mussel into something great.

http://www.grubstreet.com/2012/02/ke...ls-recipe.html

"dsi1" wrote in message
...

On Sunday, August 28, 2016 at 7:37:40 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Sunday, August 28, 2016 at 6:17:49 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Friday, August 26, 2016 at 9:56:53 PM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Friday, August 26, 2016 at 11:02:38 AM UTC-10, Roy wrote:
> > > > On Friday, August 26, 2016 at 11:23:44 AM UTC-6, dsi1 wrote:
> > > > > On Tuesday, August 23, 2016 at 11:09:33 AM UTC-10, ImStillMags
> > > > > wrote:
> > > > > > On Saturday, August 20, 2016 at 9:06:50 PM UTC-7, Ed Pawlowski
> > > > > > wrote:
> > > > > > > Finally made some roasted potatoes we really liked. Yukon Gold
> > > > > > > cut
> > > > > > > into
> > > > > > > chunks. Simmered them a bit longer, used a little more olive
> > > > > > > oil
> > > > > > > and
> > > > > > > then seasoned them.
> > > > > > >
> > > > > > > Dinner was a spatchcocked chicken on the grill so i put a tray
> > > > > > > of
> > > > > > > spuds
> > > > > > > on the other side. Fresh picked tomato and lettuce for the
> > > > > > > salad,
> > > > > > > bottle of Pinot Grigio.
> > > > > >
> > > > > > My favorite roasted potatoes are the kind most Brits make..
> > > > > > Peel and cut potatoes into good sized chunks.
> > > > > > Simmer a bit till the tester fork barely goes in the potato.
> > > > > > Drain and then shake them around in the collander to bang up the
> > > > > > softened surface of the potato. This helps the fat you are
> > > > > > going
> > > > > > to
> > > > > > roast them in cling to the potato.
> > > > > > Put in a baking pan with bacon fat, or goose fat or duck fat and
> > > > > > roast
> > > > > > till potatoes are nicely browned, turn them a couple of time for
> > > > > > even
> > > > > > browning.
> > > > > >
> > > > > > These always turn out with a beautiful deep golden brown crust
> > > > > > and
> > > > > > velvet soft creamy interiors.
> > > > > >
> > > > > > You can use yukon golds, or red potatoes, or even russets, they
> > > > > > all
> > > > > > work well.
> > > > >
> > > > > Roughing up a potato is a new idea for me OTOH, so is boiling and
> > > > > roasting potatoes. It makes a lot of sense to me. I'd probably
> > > > > just
> > > > > fry
> > > > > the potatoes after boiling though - I got a lot of oil but little
> > > > > time.
> > > > >
> > > >
> > > > Only a bully "roughs up" potatoes...poor little guys...always
> > > > someone
> > > > picking on them.
> > > > ====
> > >
> > > It might seem unfair to bully some helpless potatoes that never did no
> > > harm
> > > to nobody. OTOH, this is merely a reflection of our current attitude
> > > to
> > > things we eat. There is much fear, distrust, and disrespect for foods
> > > that
> > > have only one noble purpose; to sustain us. For more information on
> > > this,
> > > please go to the r.f.c. newsgroup. Oops, you're already here.
> > >
> > > ====
> > >
> > > I rough mine up in hot fat before roasting and they crisp up
> > > beautifully.
> > > I
> > > don't like mine overdone though, I prefer mine light brown. They
> > > don't
> > > need
> > > to be cooked again just browned. I usually do mine in my wee oven. I
> > > keep
> > > turning them and it takes about 20 minutes.
> > >
> > >
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > I boiled some potatoes and then fried them in a heap of oil. It works
> > great.
> > One day I'll try roasting them - hopefully remembering to beat them up
> > first. The potatoes I did yesterday were tossed with Japanese mayo and
> > sprinkled with furikake.
> >
> > https://www.amazon.com/clouddrive/sh...hare_link_copy
> >
> > =====================
> >
> > I am pleased you enjoyed them, they look good, although I have never had
> > the
> > additions I see there )))))))
> >
> > ps I had to google 'furikake <g>
> >
> >
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> Furikake fries are popular here - it's a very savory dish. Using wasabi
> mayo
> with furikake would kick it up a notch.
>
> =============
>
> I doubt I will ever get the chance to try them so please enjoy my share
>
>
>
> --
> http://www.helpforheroes.org.uk

Don't be so sure. One day you might find furikake chips in your town, maybe
even furikake wasabi chips. Hoo boy, that ought to liven things up!

======================

Who knows? ) If they appear I shall try it and let you know



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

On Sunday, August 28, 2016 at 9:53:07 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Sunday, August 28, 2016 at 7:37:40 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Sunday, August 28, 2016 at 6:17:49 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Friday, August 26, 2016 at 9:56:53 PM UTC-10, Ophelia wrote:
> > > > "dsi1" wrote in message
> > > > ...
> > > >
> > > > On Friday, August 26, 2016 at 11:02:38 AM UTC-10, Roy wrote:
> > > > > On Friday, August 26, 2016 at 11:23:44 AM UTC-6, dsi1 wrote:
> > > > > > On Tuesday, August 23, 2016 at 11:09:33 AM UTC-10, ImStillMags
> > > > > > wrote:
> > > > > > > On Saturday, August 20, 2016 at 9:06:50 PM UTC-7, Ed Pawlowski
> > > > > > > wrote:
> > > > > > > > Finally made some roasted potatoes we really liked. Yukon Gold
> > > > > > > > cut
> > > > > > > > into
> > > > > > > > chunks. Simmered them a bit longer, used a little more olive
> > > > > > > > oil
> > > > > > > > and
> > > > > > > > then seasoned them.
> > > > > > > >
> > > > > > > > Dinner was a spatchcocked chicken on the grill so i put a tray
> > > > > > > > of
> > > > > > > > spuds
> > > > > > > > on the other side. Fresh picked tomato and lettuce for the
> > > > > > > > salad,
> > > > > > > > bottle of Pinot Grigio.
> > > > > > >
> > > > > > > My favorite roasted potatoes are the kind most Brits make..
> > > > > > > Peel and cut potatoes into good sized chunks.
> > > > > > > Simmer a bit till the tester fork barely goes in the potato.
> > > > > > > Drain and then shake them around in the collander to bang up the
> > > > > > > softened surface of the potato. This helps the fat you are
> > > > > > > going
> > > > > > > to
> > > > > > > roast them in cling to the potato.
> > > > > > > Put in a baking pan with bacon fat, or goose fat or duck fat and
> > > > > > > roast
> > > > > > > till potatoes are nicely browned, turn them a couple of time for
> > > > > > > even
> > > > > > > browning.
> > > > > > >
> > > > > > > These always turn out with a beautiful deep golden brown crust
> > > > > > > and
> > > > > > > velvet soft creamy interiors.
> > > > > > >
> > > > > > > You can use yukon golds, or red potatoes, or even russets, they
> > > > > > > all
> > > > > > > work well.
> > > > > >
> > > > > > Roughing up a potato is a new idea for me OTOH, so is boiling and
> > > > > > roasting potatoes. It makes a lot of sense to me. I'd probably
> > > > > > just
> > > > > > fry
> > > > > > the potatoes after boiling though - I got a lot of oil but little
> > > > > > time.
> > > > > >
> > > > >
> > > > > Only a bully "roughs up" potatoes...poor little guys...always
> > > > > someone
> > > > > picking on them.
> > > > > ====
> > > >
> > > > It might seem unfair to bully some helpless potatoes that never did no
> > > > harm
> > > > to nobody. OTOH, this is merely a reflection of our current attitude
> > > > to
> > > > things we eat. There is much fear, distrust, and disrespect for foods
> > > > that
> > > > have only one noble purpose; to sustain us. For more information on
> > > > this,
> > > > please go to the r.f.c. newsgroup. Oops, you're already here.
> > > >
> > > > ====
> > > >
> > > > I rough mine up in hot fat before roasting and they crisp up
> > > > beautifully.
> > > > I
> > > > don't like mine overdone though, I prefer mine light brown. They
> > > > don't
> > > > need
> > > > to be cooked again just browned. I usually do mine in my wee oven. I
> > > > keep
> > > > turning them and it takes about 20 minutes.
> > > >
> > > >
> > > >
> > > > --
> > > > http://www.helpforheroes.org.uk
> > >
> > > I boiled some potatoes and then fried them in a heap of oil. It works
> > > great.
> > > One day I'll try roasting them - hopefully remembering to beat them up
> > > first. The potatoes I did yesterday were tossed with Japanese mayo and
> > > sprinkled with furikake.
> > >
> > > https://www.amazon.com/clouddrive/sh...hare_link_copy
> > >
> > > =====================
> > >
> > > I am pleased you enjoyed them, they look good, although I have never had
> > > the
> > > additions I see there )))))))
> > >
> > > ps I had to google 'furikake <g>
> > >
> > >
> > >
> > >
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > Furikake fries are popular here - it's a very savory dish. Using wasabi
> > mayo
> > with furikake would kick it up a notch.
> >
> > =============
> >
> > I doubt I will ever get the chance to try them so please enjoy my share
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> Don't be so sure. One day you might find furikake chips in your town, maybe
> even furikake wasabi chips. Hoo boy, that ought to liven things up!
>
> ======================
>
> Who knows? ) If they appear I shall try it and let you know
>
>
>
> --
> http://www.helpforheroes.org.uk

It's a bloody crazy world so who knows!

Taxed and Spent wrote:
>William wrote:
>>Brooklyn1 wrote:
>>>William wrote:
>>>>ImStillMags wrote:
>>>>
>>>>> done in bacon fat
>>>>
>>>> everything is better fried in bacon fat. If you blindfold people for a
>>>> taste test and don't tell them it's bacon fat...they will pick the one
>>>> fried in bacon fat! America loves pork...much more than beef.
>>>
>>> I despise bacon, it STINKS! Any meat can be made with that smokey
>>> bacon flavor.
>>
>> sorry you feel that way Sheldon. At what age did you develop this
>> affliction for bacon? Me and my Grandsons all love to smell the bacon
>> frying in the kitchen as it wafts through the house. It goes away soon
>> after breakfast. There is no more filling and satisfying breakfast
>> than bacon, eggs, hashbrowns and buttered toast with freshly ground
>> and brewed coffee.
>
>perhaps he has only been exposed to overcooked bacon. Crispy bacon?
>Not for me. Give me limp juicy bacon!

Because you love limp juicy penis.

On Sun, 28 Aug 2016 09:04:39 -0700 (PDT), dsi1 >
wrote:

>On Friday, August 26, 2016 at 9:56:53 PM UTC-10, Ophelia wrote:
>> "dsi1" wrote in message
>> ...
>>
>> On Friday, August 26, 2016 at 11:02:38 AM UTC-10, Roy wrote:
>> > On Friday, August 26, 2016 at 11:23:44 AM UTC-6, dsi1 wrote:
>> > > On Tuesday, August 23, 2016 at 11:09:33 AM UTC-10, ImStillMags wrote:
>> > > > On Saturday, August 20, 2016 at 9:06:50 PM UTC-7, Ed Pawlowski wrote:
>> > > > > Finally made some roasted potatoes we really liked. Yukon Gold cut
>> > > > > into
>> > > > > chunks. Simmered them a bit longer, used a little more olive oil and
>> > > > > then seasoned them.
>> > > > >
>> > > > > Dinner was a spatchcocked chicken on the grill so i put a tray of
>> > > > > spuds
>> > > > > on the other side. Fresh picked tomato and lettuce for the salad,
>> > > > > bottle of Pinot Grigio.
>> > > >
>> > > > My favorite roasted potatoes are the kind most Brits make..
>> > > > Peel and cut potatoes into good sized chunks.
>> > > > Simmer a bit till the tester fork barely goes in the potato.
>> > > > Drain and then shake them around in the collander to bang up the
>> > > > softened surface of the potato. This helps the fat you are going to
>> > > > roast them in cling to the potato.
>> > > > Put in a baking pan with bacon fat, or goose fat or duck fat and roast
>> > > > till potatoes are nicely browned, turn them a couple of time for even
>> > > > browning.
>> > > >
>> > > > These always turn out with a beautiful deep golden brown crust and
>> > > > velvet soft creamy interiors.
>> > > >
>> > > > You can use yukon golds, or red potatoes, or even russets, they all
>> > > > work well.
>> > >
>> > > Roughing up a potato is a new idea for me OTOH, so is boiling and
>> > > roasting potatoes. It makes a lot of sense to me. I'd probably just fry
>> > > the potatoes after boiling though - I got a lot of oil but little time.
>> > >
>> >
>> > Only a bully "roughs up" potatoes...poor little guys...always someone
>> > picking on them.
>> > ====
>>
>> It might seem unfair to bully some helpless potatoes that never did no harm
>> to nobody. OTOH, this is merely a reflection of our current attitude to
>> things we eat. There is much fear, distrust, and disrespect for foods that
>> have only one noble purpose; to sustain us. For more information on this,
>> please go to the r.f.c. newsgroup. Oops, you're already here.
>>
>> ====
>>
>> I rough mine up in hot fat before roasting and they crisp up beautifully. I
>> don't like mine overdone though, I prefer mine light brown. They don't need
>> to be cooked again just browned. I usually do mine in my wee oven. I keep
>> turning them and it takes about 20 minutes.
>>
>>
>>
>> --
>> http://www.helpforheroes.org.uk
>
>I boiled some potatoes and then fried them in a heap of oil. It works great. One day I'll try roasting them - hopefully remembering to beat them up first. The potatoes I did yesterday were tossed with Japanese mayo and sprinkled with furikake.
>
>https://www.amazon.com/clouddrive/sh...hare_link_copy


It's ddifficult to say those are potatoes... what's all that garbage
hiding them?

On Sunday, August 28, 2016 at 12:19:14 PM UTC-10, Brooklyn1 wrote:
> On Sun, 28 Aug 2016 09:04:39 -0700 (PDT), dsi1 >
> wrote:
>
> >On Friday, August 26, 2016 at 9:56:53 PM UTC-10, Ophelia wrote:
> >> "dsi1" wrote in message
> >> ...
> >>
> >> On Friday, August 26, 2016 at 11:02:38 AM UTC-10, Roy wrote:
> >> > On Friday, August 26, 2016 at 11:23:44 AM UTC-6, dsi1 wrote:
> >> > > On Tuesday, August 23, 2016 at 11:09:33 AM UTC-10, ImStillMags wrote:
> >> > > > On Saturday, August 20, 2016 at 9:06:50 PM UTC-7, Ed Pawlowski wrote:
> >> > > > > Finally made some roasted potatoes we really liked. Yukon Gold cut
> >> > > > > into
> >> > > > > chunks. Simmered them a bit longer, used a little more olive oil and
> >> > > > > then seasoned them.
> >> > > > >
> >> > > > > Dinner was a spatchcocked chicken on the grill so i put a tray of
> >> > > > > spuds
> >> > > > > on the other side. Fresh picked tomato and lettuce for the salad,
> >> > > > > bottle of Pinot Grigio.
> >> > > >
> >> > > > My favorite roasted potatoes are the kind most Brits make..
> >> > > > Peel and cut potatoes into good sized chunks.
> >> > > > Simmer a bit till the tester fork barely goes in the potato.
> >> > > > Drain and then shake them around in the collander to bang up the
> >> > > > softened surface of the potato. This helps the fat you are going to
> >> > > > roast them in cling to the potato.
> >> > > > Put in a baking pan with bacon fat, or goose fat or duck fat and roast
> >> > > > till potatoes are nicely browned, turn them a couple of time for even
> >> > > > browning.
> >> > > >
> >> > > > These always turn out with a beautiful deep golden brown crust and
> >> > > > velvet soft creamy interiors.
> >> > > >
> >> > > > You can use yukon golds, or red potatoes, or even russets, they all
> >> > > > work well.
> >> > >
> >> > > Roughing up a potato is a new idea for me OTOH, so is boiling and
> >> > > roasting potatoes. It makes a lot of sense to me. I'd probably just fry
> >> > > the potatoes after boiling though - I got a lot of oil but little time.
> >> > >
> >> >
> >> > Only a bully "roughs up" potatoes...poor little guys...always someone
> >> > picking on them.
> >> > ====
> >>
> >> It might seem unfair to bully some helpless potatoes that never did no harm
> >> to nobody. OTOH, this is merely a reflection of our current attitude to
> >> things we eat. There is much fear, distrust, and disrespect for foods that
> >> have only one noble purpose; to sustain us. For more information on this,
> >> please go to the r.f.c. newsgroup. Oops, you're already here.
> >>
> >> ====
> >>
> >> I rough mine up in hot fat before roasting and they crisp up beautifully. I
> >> don't like mine overdone though, I prefer mine light brown. They don't need
> >> to be cooked again just browned. I usually do mine in my wee oven. I keep
> >> turning them and it takes about 20 minutes.
> >>
> >>
> >>
> >> --
> >> http://www.helpforheroes.org.uk
> >
> >I boiled some potatoes and then fried them in a heap of oil. It works great. One day I'll try roasting them - hopefully remembering to beat them up first. The potatoes I did yesterday were tossed with Japanese mayo and sprinkled with furikake.
> >
> >https://www.amazon.com/clouddrive/sh...hare_link_copy
>
>
> It's ddifficult to say those are potatoes... what's all that garbage
> hiding them?

My guess is all that sticky stuff on your screen makes it tough to make out. I suggest a new monitor.

On Sun, 28 Aug 2016 16:27:13 -0700 (PDT), dsi1 >
wrote:

> On Sunday, August 28, 2016 at 12:19:14 PM UTC-10, Brooklyn1 wrote:
> > On Sun, 28 Aug 2016 09:04:39 -0700 (PDT), dsi1 >
> > wrote:
> >
> > >
> > >I boiled some potatoes and then fried them in a heap of oil. It works great. One day I'll try roasting them - hopefully remembering to beat them up first. The potatoes I did yesterday were tossed with Japanese mayo and sprinkled with furikake.
> > >
> > >https://www.amazon.com/clouddrive/sh...hare_link_copy
> >
> >
> > It's ddifficult to say those are potatoes... what's all that garbage
> > hiding them?
>
> My guess is all that sticky stuff on your screen makes it tough to make out. I suggest a new monitor.

Those potatoes look wonderful! I wouldn't make them myself, but I
wouldn't turn them down if someone served them to me.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sunday, August 28, 2016 at 7:18:17 PM UTC-10, sf wrote:
> On Sun, 28 Aug 2016 16:27:13 -0700 (PDT), dsi1 <dsyahoo.com>
> wrote:
>
> > On Sunday, August 28, 2016 at 12:19:14 PM UTC-10, Brooklyn1 wrote:
> > > On Sun, 28 Aug 2016 09:04:39 -0700 (PDT), dsi1 <dsi10ahoo.com>
> > > wrote:
> > >
> > > >
> > > >I boiled some potatoes and then fried them in a heap of oil. It works great. One day I'll try roasting them - hopefully remembering to beat them up first. The potatoes I did yesterday were tossed with Japanese mayo and sprinkled with furikake.
> > > >
> > > >https://www.amazon.com/clouddrive/sh...hare_link_copy
> > >
> > >
> > > It's ddifficult to say those are potatoes... what's all that garbage
> > > hiding them?
> >
> > My guess is all that sticky stuff on your screen makes it tough to make out. I suggest a new monitor.
>
> Those potatoes look wonderful! I wouldn't make them myself, but I
> wouldn't turn them down if someone served them to me.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

My guess is that you'll be seeing furikake fries in your town very soon.

On Sunday, August 28, 2016 at 6:19:14 PM UTC-4, Brooklyn1 wrote:
> On Sun, 28 Aug 2016 09:04:39 -0700 (PDT), dsi1 >
> wrote:

> >I boiled some potatoes and then fried them in a heap of oil. It works great. One day I'll try roasting them - hopefully remembering to beat them up first. The potatoes I did yesterday were tossed with Japanese mayo and sprinkled with furikake.
> >
> >https://www.amazon.com/clouddrive/sh...hare_link_copy
>
>
> It's ddifficult to say those are potatoes... what's all that garbage
> hiding them?

Just as he said. Mayonnaise and furikake. Looks like the furikake
is mostly seaweed and sesame seed, making it perhaps Nori Komi.

Here's a link to a half-dozen flavors of furikake:

<http://www.pacificeastwest.com/01234560123456.html>

One of my favorite sushi bars does an inside-out avocado and cucumber
roll and rolls it in furikake. It's one of my favorites.

Cindy Hamilton

Cindy Hamilton

On Monday, August 29, 2016 at 3:28:21 AM UTC-7, Cindy Hamilton wrote:
> On Sunday, August 28, 2016 at 6:19:14 PM UTC-4, Brooklyn1 wrote:
> > On Sun, 28 Aug 2016 09:04:39 -0700 (PDT), dsi1 >
> > wrote:
>
> > >I boiled some potatoes and then fried them in a heap of oil. It works great. One day I'll try roasting them - hopefully remembering to beat them up first. The potatoes I did yesterday were tossed with Japanese mayo and sprinkled with furikake.
> > >
> > >https://www.amazon.com/clouddrive/sh...hare_link_copy
> >
> >
> > It's ddifficult to say those are potatoes... what's all that garbage
> > hiding them?
>
> Just as he said. Mayonnaise and furikake. Looks like the furikake
> is mostly seaweed and sesame seed, making it perhaps Nori Komi.
>
> Here's a link to a half-dozen flavors of furikake:
>
> <http://www.pacificeastwest.com/01234560123456.html>
>
> One of my favorite sushi bars does an inside-out avocado and cucumber
> roll and rolls it in furikake. It's one of my favorites.
>
> Cindy Hamilton
>
> Cindy Hamilton

which flavor is the favorite and the most used??

On Monday, August 29, 2016 at 5:03:45 PM UTC-4, ImStillMags wrote:
> On Monday, August 29, 2016 at 3:28:21 AM UTC-7, Cindy Hamilton wrote:
> > On Sunday, August 28, 2016 at 6:19:14 PM UTC-4, Brooklyn1 wrote:
> > > On Sun, 28 Aug 2016 09:04:39 -0700 (PDT), dsi1 >
> > > wrote:
> >
> > > >I boiled some potatoes and then fried them in a heap of oil. It works great. One day I'll try roasting them - hopefully remembering to beat them up first. The potatoes I did yesterday were tossed with Japanese mayo and sprinkled with furikake.
> > > >
> > > >https://www.amazon.com/clouddrive/sh...hare_link_copy
> > >
> > >
> > > It's ddifficult to say those are potatoes... what's all that garbage
> > > hiding them?
> >
> > Just as he said. Mayonnaise and furikake. Looks like the furikake
> > is mostly seaweed and sesame seed, making it perhaps Nori Komi.
> >
> > Here's a link to a half-dozen flavors of furikake:
> >
> > <http://www.pacificeastwest.com/01234560123456.html>
> >
> > One of my favorite sushi bars does an inside-out avocado and cucumber
> > roll and rolls it in furikake. It's one of my favorites.
> >
> > Cindy Hamilton
> >
> > Cindy Hamilton
>
> which flavor is the favorite and the most used??

Dunno. Katsuo would provide a subtle, complex, smokiness. That
might be my first pick.

Cindy Hamilton

On 8/28/2016 3:06 AM, sf wrote:
> On Sat, 27 Aug 2016 09:27:36 -0700, "Cheri" >
> wrote:
>
>>
>> "ImStillMags" > wrote in message
>> ...
>> On Saturday, August 27, 2016 at 5:57:08 AM UTC-7, Brooklyn1 wrote:
>>
>>>>
>>>> The photo being discussed did not look appetizing at all, it was a bunch
>>>> of random burnt spuds scattered about a random pan...
>>>>
>>
>>
>> So, Sheldon. Let me ask you a question. If you could see the first
>> picture I posted, then it only makes sense that you could see the second
>> one. Both are from the same Google photo album. but you said you had to
>> sign in to see the second picture, which is not true if you could see the
>> first.
>>
>> so which is it.....you have a Google account, or you don't have a Google
>> account?
>> You could see the first picture, or you couldn't and just made your
>> statements about it just to be a contrarian?
>>
>> Time to fess up.
>>
>> ===========
>>
>> Contrarian would be my best guess.
>>
> He could be using two computers and hasn't signed into gmail on one of
> them.
>
I wasn't signed into gmail or a google-whatever account and I was able
to see them. <shrug>

Jill

On Tue, 30 Aug 2016 19:03:43 -0400, jmcquown >
wrote:

> On 8/28/2016 3:06 AM, sf wrote:
> > On Sat, 27 Aug 2016 09:27:36 -0700, "Cheri" >
> > wrote:
> >>
> >> Contrarian would be my best guess.
> >>
> > He could be using two computers and hasn't signed into gmail on one of
> > them.
> >
> I wasn't signed into gmail or a google-whatever account and I was able
> to see them. <shrug>
>
I can only guess, because my experience is the same as yours. Weird
things do happen. It's the way of the internet.



--
I love cooking with wine.
Sometimes I even put it in the food.