On Fri, 10 Nov 2017 19:55:10 -0700, U.S. Janet B. >
wrote:

>On Fri, 10 Nov 2017 20:43:21 -0600, Sqwertz >
>wrote:
>
>>On Fri, 10 Nov 2017 11:01:16 -0700, U.S. Janet B. wrote:
>>
>>> Worth reading through
>>>
>>> http://www.msn.com/en-us/foodanddrin...z&OCID=U457DHP
>>
>>I had to stop reading after the first "No-No" where they say that
>>Yukon Gold is a starchy rather than waxy type of potato.
>>
>>Gee, yet another click-bait article from MSN written by a moron.
>>
>>-sw
>I wouldn't call a Yukon gold a waxy potato, It fails miserably at
>that. On the other hand, it ain't too good at starchy either but
>makes a marginally successful mashed potato. I don't buy them because
>they really aren't any good for either function. They are very
>popular. There used to be a thin skinned, white skinned potato that
>came from somewhere in the east that was marvelous for potato salad. I
>think maybe the name was White Rose? Lovely potato. Not available
>around here anymore.
>Janet US

I don't like Yukon Golds for anything. I usually buy Russets or Red
Bliss... sometimes Long Island White Round which I think are the same
as White Rose. I've occasionally bought those small Fingerling spuds
but I don't think they are worth that astronomical price just for the
visual of potato peckers.
The way I serve mashed potatoes is to boil whole russets and each can
fork mash them on their plate. To me mashed must have lots of lumps,
the lumps are the best part, I abhor whipped... whipped is a cross
between spackle and library paste. Potato Buds are far better than
whipped.
https://www.amazon.com/Betty-Crocker...70_&dpSrc=srch
Walmart wins BIG:
https://www.walmart.com/search/?quer...buds&veh=se m

On Fri, 10 Nov 2017 21:55:36 -0800, "Cheri" >
wrote:

> wrote in message
...
>> On Friday, November 10, 2017 at 9:26:30 PM UTC-6, Julie Bove wrote:
>
>>> I know but I've chefs on cooking shows try it time and again.
>>>
>>>
>> I've NEVER seen a chef EVER put boiled potatoes in a food processor
>> to make mashed potatoes. EVER. That's usually one of their first
>> admonishments to not do.
>
>I've never seen that either, and never knew anyone who did it in a food
>processor.
>
>Cheri

So they beat spuds to death with a stand mixer... same diff.

On Sat, 11 Nov 2017 00:39:19 -0800 (PST), sanne
> wrote:

>Am Freitag, 10. November 2017 19:01:24 UTC+1 schrieb U.S. Janet B.:
>> Worth reading through
>>
>> http://www.msn.com/en-us/foodanddrin...z&OCID=U457DHP
>
>I usually steam the thoroughly cleaned, unpeeled, whole starchy potatoes above water without salt until they are done, heat the fitting amount of milk with a little salt, nutmeg and pepper (we like that!) in a large enough pot, press the potatoes through a Spätzle-maker one by one, stirring with a whisk into the hot milk, removing the skins from the Spätzle-maker as I go. At the end, I add some brown butter.
>
>Bye, Sanne.

Hmmm... Belgian style:
http://www.geniuskitchen.com/recipe/...otatoes-121428
http://www.pabular.com/recipe/11058/...-belgian-style

> wrote in message
...
> On Fri, 10 Nov 2017 21:55:36 -0800, "Cheri" >
> wrote:
>
> wrote in message
...
>>> On Friday, November 10, 2017 at 9:26:30 PM UTC-6, Julie Bove wrote:
>>
>>>> I know but I've chefs on cooking shows try it time and again.
>>>>
>>>>
>>> I've NEVER seen a chef EVER put boiled potatoes in a food processor
>>> to make mashed potatoes. EVER. That's usually one of their first
>>> admonishments to not do.
>>
>>I've never seen that either, and never knew anyone who did it in a food
>>processor.
>>
>>Cheri
>
> So they beat spuds to death with a stand mixer... same diff.


Not really, the processor is much faster which would result in really gooey
potatoes IMO.

Cheri

On Sat, 11 Nov 2017 11:39:35 -0800, "Cheri" >
wrote:

> wrote in message
.. .
>> On Fri, 10 Nov 2017 21:55:36 -0800, "Cheri" >
>> wrote:
>>
> wrote in message
...
>>>>>
>>>> I've NEVER seen a chef EVER put boiled potatoes in a food processor
>>>> to make mashed potatoes. EVER. That's usually one of their first
>>>> admonishments to not do.
>>>
>>>I've never seen that either, and never knew anyone who did it in a food
>>>processor.
>>>
>>>Cheri
>>
>> So they beat spuds to death with a stand mixer... same diff.
>
>
>Not really, the processor is much faster which would result in really gooey
>potatoes IMO.

<https://images1.images-speurders.nl/images/17/1709/170995501_1_big.jpg>

On 11/11/2017 9:22 AM, notbob wrote:
> I usta work in a russet potato plant in E. WA when I was in high
> school.

Ah the windy "channeled scablands"...one of the West's greatest geologic
regions - the result of the ancient Lake Missoula breaching and
inundating the upper western states.

http://www.detectingdesign.com/harlenbretz.html

"As it turns out, Pardee's recognition of the giant current ripples of
Lake Missoula was followed by Bretz's documentation of 15 more scabland
ripple fields and then by Baker's and Nummedal's identification of 100
more rippled areas. Such features could only have been produced by the
flow of very deep water at velocities of truly enormous catastrophic
proportions. This was the beginning of early acceptance and painful
recognition of the validity of Bretz's position by geologists.2
Bretz's remarkable work was built painstakingly over many years, but he
had to fight great opposition for many decades for its final acceptance.
Finally, in 1979, the geological establishment publicly acknowledged
Bretz's work by awarding him the prestigious Penrose Medal - the most
prestigious honor in the field of geology.3 Bretz was in his late 90s,
and had been holding the line for more than 50 years before finally
realizing general acceptance of his "insane" catastrophic model for the
formation of the Channeled Scablands of eastern Washington State."




Have an odd fond spot for little Ellensburg - thanks to their Holiday
Inn and a very memorable night.

;-))))

On Saturday, November 11, 2017 at 12:39:09 PM UTC-6, Sheldon wrote:
>
> On Fri, 10 Nov 2017 21:55:36 -0800, "Cheri" >
> wrote:
>
> > wrote in message
> ...
>
> >> On Friday, November 10, 2017 at 9:26:30 PM UTC-6, Julie Bove wrote:
> >
> >>> I know but I've chefs on cooking shows try it time and again.
> >>>
> >>>
> >> I've NEVER seen a chef EVER put boiled potatoes in a food processor
> >> to make mashed potatoes. EVER. That's usually one of their first
> >> admonishments to not do.
> >
> >I've never seen that either, and never knew anyone who did it in a food
> >processor.
> >
> >Cheri
>
> So they beat spuds to death with a stand mixer... same diff.
>
>
No, it's not. It's completely different and besides, you don't have
a food processor so how would you know??

On Saturday, November 11, 2017 at 1:40:28 PM UTC-6, Cheri wrote:
>
> > wrote in message
>
> >
> > So they beat spuds to death with a stand mixer... same diff.
>
>
> Not really, the processor is much faster which would result in really gooey
> potatoes IMO.
>
> Cheri
>
>
Thank you. He doesn't even have a f.p. so he wouldn't know anyway.

> wrote in message
...
> On Saturday, November 11, 2017 at 1:40:28 PM UTC-6, Cheri wrote:
>>
>> > wrote in message
>>
>> >
>> > So they beat spuds to death with a stand mixer... same diff.
>>
>>
>> Not really, the processor is much faster which would result in really
>> gooey
>> potatoes IMO.
>>
>> Cheri
>>
>>
> Thank you. He doesn't even have a f.p. so he wouldn't know anyway.

Actually,there's a lot he doesn't know but he thinks he knows it all. He
could benefit from the old practice piece we used to hone our typing skills
when I was a freshman. "To know and to know that you know is a good thing,
but not to know and to know that you do not know is a much better thing."
Are you listening Sheldon?

Cheri

..

On 11/10/2017 2:29 PM, wrote:
> On Friday, November 10, 2017 at 12:01:24 PM UTC-6, U.S. Janet B. wrote:
>>
>> Worth reading through
>>
>> http://www.msn.com/en-us/foodanddrin...z&OCID=U457DHP
>>
>>
> I don't salt the water, never have and my mashed potatoes are scrumptious
> without this addition to the water.
>
> When I do mashed potatoes and they are tender I pour out most of the
> water. Then I add salt, butter, and milk and return the pot to the
> stove on VERY low for a few minutes. The butter is almost melted and
> the milk is warmed then I use a handheld electric mixer, no ricer or
> hand masher thank you, to whip altogether. Please, no lumps in my
> potatoes.
>
Oh, joan! You had me right up until "handheld electric mixer". Whipped
potatoes conjurs up the image of gluey potatoes to me. But please, enjoy!

Jill

On Sat, 11 Nov 2017 17:37:25 -0800, "Cheri" >
wrote:

> wrote in message
...
>> On Saturday, November 11, 2017 at 1:40:28 PM UTC-6, Cheri wrote:
>>>
>>> > wrote in message
>>>
>>> >
>>> > So they beat spuds to death with a stand mixer... same diff.
>>>
>>>
>>> Not really, the processor is much faster which would result in really
>>> gooey
>>> potatoes IMO.
>>>
>>> Cheri
>>>
>>>
>> Thank you. He doesn't even have a f.p. so he wouldn't know anyway.
>
>Actually,there's a lot he doesn't know but he thinks he knows it all. He
>could benefit from the old practice piece we used to hone our typing skills
>when I was a freshman.

Gender confusion. I told you!

On Saturday, November 11, 2017 at 7:55:56 PM UTC-6, Jill McQuown wrote:
> On 11/10/2017 2:29 PM, wrote:
>
> > I use a handheld electric mixer, no ricer or
> > hand masher thank you, to whip altogether. Please, no lumps in my
> > potatoes.
> >
> Oh, joan! You had me right up until "handheld electric mixer". Whipped
> potatoes conjurs up the image of gluey potatoes to me. But please, enjoy!
>
> Jill
>
>
I promise you Jill, the handheld mixer does not make those potatoes
gluey at all. Unless you're like Ed and don't know when to stop.
Hahahahahahaaaaaaa.

Honestly, just whip them until they come together as a nice fluffy
mass of taters. If you like lumpy potatoes (shiver) just whip to
mostly combined.

"U.S. Janet B." > wrote in message
...
> On Fri, 10 Nov 2017 23:30:30 -0800, "Julie Bove"
> > wrote:
>
>>
> wrote in message
...
>>> On Friday, November 10, 2017 at 9:26:30 PM UTC-6, Julie Bove wrote:
>>>>
>>>> > wrote in message
>>>>
>>>> >> I am surprised that the food processor wasn't mentioned. Lots of
>>>> >> people
>>>> >> try
>>>> >> that, once. Ick.
>>>> >>
>>>> >>
>>>> > Food processor has always been a no-no for mashed potatoes as it's an
>>>> > appliance that is known to make nasty potato glue.
>>>>
>>>> I know but I've chefs on cooking shows try it time and again.
>>>>
>>>>
>>> I've NEVER seen a chef EVER put boiled potatoes in a food processor
>>> to make mashed potatoes. EVER. That's usually one of their first
>>> admonishments to not do.
>>
>>Then I guess you never watched Chopped. Saw it more times than I care to
>>remember.
>
> No.

Actually I did see it.

"U.S. Janet B." > wrote in message
news
> On Fri, 10 Nov 2017 23:31:49 -0800, "Julie Bove"
> > wrote:
>
>>
>>"Cheri" > wrote in message
>>news
>>> > wrote in message
>>> ...
>>>> On Friday, November 10, 2017 at 9:26:30 PM UTC-6, Julie Bove wrote:
>>>
>>>>> I know but I've chefs on cooking shows try it time and again.
>>>>>
>>>>>
>>>> I've NEVER seen a chef EVER put boiled potatoes in a food processor
>>>> to make mashed potatoes. EVER. That's usually one of their first
>>>> admonishments to not do.
>>>
>>> I've never seen that either, and never knew anyone who did it in a food
>>> processor.
>>
>>They've done it a lot on Chopped. Not sure if that show is even on any
>>more.
>>I haven't watched any TV at all since July.
>
> that's a different story. They are not making mashed potatoes from
> scratch, they are trying to deal with something that is already part
> of something else and blend it into a new something else with other
> ingredients.
> Janet US

Nope. They are cooking potatoes like you would for mashed and likely
undercooking them given the time restraint then thinking the FP will make up
for it.

"Gary" > wrote in message ...
> "U.S. Janet B." wrote:
>>
>> "Julie Bove"
>> >They've done it a lot on Chopped. Not sure if that show is even on any
>> >more.
>> >I haven't watched any TV at all since July.
>>
>> that's a different story. They are not making mashed potatoes from
>> scratch, they are trying to deal with something that is already part
>> of something else and blend it into a new something else with other
>> ingredients.
>
> Chopped is still on but I quit watching a long time ago.
> It's the lamest cooking competition ever, imo.
> Always some weird person there.
> All have sob stories about their past lives.
> Always at least one stupid ingredient to use.
> Even more annoying when they started airing Chopped Kids.

Agree. I mainly only watched it when nothing else was on or someone on the
shop was someone a friend knew or was a relative of. I now realize that it
is better just to leave the TV off.
>
> Iron Chef was good and fair. Each got one main ingredient
> and made several dishes using it.

I liked it when it first came on until I realized that it wasn't the show
itself that I liked. It was Morimoto. I still like him. He's cool.

> Beat Bobby Flay is good and fair too if you can stand
> the showoff chef. hheh
> First, 2 real chefs compete both using one ingredient to
> highlight.
> Winner of that tells Bobby their signature dish and both
> make their own versions.

Can't stand that show one bit. Or Bobby.

"notbob" > wrote in message
...
> On 2017-11-11, U.S Janet B > wrote:
>
>> taste buttery (riding the coattails of the Yellow Finn).
>
>> As far as I am concerned the Yukon Gold is neither fish nor
>> fowl.
>
>> I would choose the Yellow Finn but business-wise, the
>> Yellow Finn is physically a small potato and wouldn't do as well for
>> customer sales.
>
> Interesting insight, Janet.
>
> I usta work in a russet potato plant in E. WA when I was in high
> school. It's mostly all I'll eat, today. Hashbrowns, mashed, etc.
>
> Gold's always seemed to be a poor cross between new red potatoes and
> russets. I'm not impressed. Never heard of a Yellow Finn. But then,
> I jes heard about 'moon drop grapes'. They look like hemorrhoids!

For a few years we could get something called Rose Gold. They seemed
superior for everything but mashed. They were okay for mashed but to me, not
as good as Russets or Yukon Golds. Haven't seen them around in a while.

"Ferret Gary" > wrote in message
...
> "U.S. Janet B." wrote:
>>
>> I suspect there is more to the Yukon Gold story than whether they are
>> waxy or starchy.
>
> I bought them once on sale. Didn't like them and won't buy again.
> I consider them very waxy, certainly not starchy.
>
> I always buy whatever is on sale if I need some.
> I adapt them all to any use.
> Favorite is red potato.
> Right now I have one russet and 11 white potatoes.
> The white potatoes were on sale last week - 5lbs/99cents
> Also one more batch of "Hungry Jack" waiting in the box.

The only potatoes I ever see that are that cheap here are Russets. Don't
think I've ever seen a white potato.

"Julie Bove" > wrote in message speaking of Bobby
Flay
>

> Can't stand that show one bit. Or Bobby.

I don't care for him either.

Cheri

On 11/11/2017 10:38 PM, Cheri wrote:
> "Julie Bove" > wrote in message speaking of Bobby
> Flay
>>
>
>> Can't stand that show one bit. Or Bobby.
>
> I don't care for him either.
>
> Cheri
>
>
Is it the....arrogance?

Cuz he sure has that 'cooked.'

"casa chevrolet" > wrote in message
news
> On 11/11/2017 10:38 PM, Cheri wrote:
>> "Julie Bove" > wrote in message speaking of Bobby
>> Flay
>>>
>>
>>> Can't stand that show one bit. Or Bobby.
>>
>> I don't care for him either.
>>
>> Cheri
>>
>>
> Is it the....arrogance?
>
> Cuz he sure has that 'cooked.'


He's arrogant and he flutters to much. LOL

Cheri

Cheri wrote:
>
> "casa chevrolet" > wrote in message
> news
> > On 11/11/2017 10:38 PM, Cheri wrote:
> >> "Julie Bove" > wrote in message speaking of Bobby
> >> Flay
> >>>
> >>
> >>> Can't stand that show one bit. Or Bobby.
> >>
> >> I don't care for him either.
> >>
> >> Cheri
> >>
> >>
> > Is it the....arrogance?
> >
> > Cuz he sure has that 'cooked.'
>
> He's arrogant and he flutters to much. LOL

I first didn't like Bobby. heheh Hell of a name for a grown man.
Arrogant to the max and annoying. But I got past that when I
see that he does have the cooking talent to back up his
arrogance.

He seems like a nice anough fellow to me. He's just one of those
that always have to win. And he does most times on his show.
It *is* a fair cooking competition though. Each person has access
to all ingredients and equipment. First two competitors have
only one ingredient to highlight. Second competition features
one dish that the challenger picks and Bobby makes his own.

He doesn't always win but he is talented enough that he does win
most of the time. I like that "fair" competition show.

We do have our own "Bobby Flay Jr." here, ya know.
Same conditions...
- He always has to win and can be arrogant about it.
- And he's talented enough that he does win most times.
- Also a south-western style cook with heat in most dishes.

I would love to see our own "Bobby" on that show.
Our guy could very well "Beat Bobby Flay!" :-D

On Sunday, November 12, 2017 at 9:47:33 AM UTC-5, Gary wrote:
> Cheri wrote:
> >
> > "casa chevrolet" > wrote in message
> > news
> > > On 11/11/2017 10:38 PM, Cheri wrote:
> > >> "Julie Bove" > wrote in message speaking of Bobby
> > >> Flay
> > >>>
> > >>
> > >>> Can't stand that show one bit. Or Bobby.
> > >>
> > >> I don't care for him either.
> > >>
> > >> Cheri
> > >>
> > >>
> > > Is it the....arrogance?
> > >
> > > Cuz he sure has that 'cooked.'
> >
> > He's arrogant and he flutters to much. LOL
>
> I first didn't like Bobby. heheh Hell of a name for a grown man.
> Arrogant to the max and annoying. But I got past that when I
> see that he does have the cooking talent to back up his
> arrogance.
>
> He seems like a nice anough fellow to me. He's just one of those
> that always have to win. And he does most times on his show.
> It *is* a fair cooking competition though. Each person has access
> to all ingredients and equipment. First two competitors have
> only one ingredient to highlight. Second competition features
> one dish that the challenger picks and Bobby makes his own.
>
> He doesn't always win but he is talented enough that he does win
> most of the time. I like that "fair" competition show.

I haven't seen him recently, but last time I saw him lose, he
was gracious (and seemed genuine) about it.

Cindy Hamiton

On 11/12/2017 7:08 AM, Cheri wrote:
> "casa chevrolet" > wrote in message
> news
>> On 11/11/2017 10:38 PM, Cheri wrote:
>>> "Julie Bove" > wrote in message speaking of
>>> Bobby Flay
>>>>
>>>
>>>> Can't stand that show one bit. Or Bobby.
>>>
>>> I don't care for him either.
>>>
>>> Cheri
>>>
>>>
>> Is it the....arrogance?
>>
>> Cuz he sure has that 'cooked.'
>
>
> He's arrogant and he flutters to much. LOL
>
> Cheri
LOL!

On 11/12/2017 7:48 AM, Gary wrote:
> We do have our own "Bobby Flay Jr." here, ya know.
> Same conditions...
> - He always has to win and can be arrogant about it.
> - And he's talented enough that he does win most times.
> - Also a south-western style cook with heat in most dishes.
>
> I would love to see our own "Bobby" on that show.
> Our guy could very well "Beat Bobby Flay!":-D

Sadly (boo) I have to completely agree with you on that assessment.

On 11/11/2017 10:34 PM, wrote:
> On Saturday, November 11, 2017 at 7:55:56 PM UTC-6, Jill McQuown wrote:
>> On 11/10/2017 2:29 PM, wrote:
>>
>>> I use a handheld electric mixer, no ricer or
>>> hand masher thank you, to whip altogether. Please, no lumps in my
>>> potatoes.
>>>
>> Oh, joan! You had me right up until "handheld electric mixer". Whipped
>> potatoes conjurs up the image of gluey potatoes to me. But please, enjoy!
>>
>> Jill
>>
>>
> I promise you Jill, the handheld mixer does not make those potatoes
> gluey at all. Unless you're like Ed and don't know when to stop.
> Hahahahahahaaaaaaa.
>
Or, perhaps, my mother when she whipped them to death with a mixer?! LOL
That was before she discovered instant mashed potato flakes.

> Honestly, just whip them until they come together as a nice fluffy
> mass of taters. If you like lumpy potatoes (shiver) just whip to
> mostly combined.
>
I just use a hand held whisk. I don't mind a few lumps but they aren't
exactly my *goal*.

Jill

On 11/10/2017 7:12 PM, wrote:
> On Friday, November 10, 2017 at 4:29:08 PM UTC-6, Julie Bove wrote:
>>
>> I am surprised that the food processor wasn't mentioned. Lots of people try
>> that, once. Ick.
>>
>>
> Food processor has always been a no-no for mashed potatoes as it's an
> appliance that is known to make nasty potato glue.
>
That's why the food processor should have been mentioned in the list!
AFAIC, the only application a food processor has when it comes to
potatoes is either quickly and uniformly slicing (as for scalloped or au
gratin potatoes) or pureeing in liquid (for soup). Might as well try
making mashed potatoes in a blender and see how well that works. LOL

Jill

On Sunday, November 12, 2017 at 12:40:28 PM UTC-6, Jill McQuown wrote:
>
> On 11/11/2017 10:34 PM, wrote:
>
> > I promise you Jill, the handheld mixer does not make those potatoes
> > gluey at all. Unless you're like Ed and don't know when to stop.
> > Hahahahahahaaaaaaa.
> >
> Or, perhaps, my mother when she whipped them to death with a mixer?! LOL
> That was before she discovered instant mashed potato flakes.
>
Well yes, that would put a person off mashed potatoes whipped with a
handheld mixer.

On Sunday, November 12, 2017 at 1:13:21 PM UTC-6, Jill McQuown wrote:
>
> Might as well try
> making mashed potatoes in a blender and see how well that works. LOL
>
> Jill
>
>
Now that sounds downright nasty.

On 11/10/2017 7:14 PM, wrote:
> On Friday, November 10, 2017 at 4:32:16 PM UTC-6, Julie Bove wrote:
>>
>> > wrote in message
>>
>>> The addition of cream cheese is a trick some people use when they have
>>> a holiday buffet dinner and everything is kept piping hot in crockpots.
>>> This is particularly useful when you have family and guests showing up
>>> at different times of the day. No lines at the microwave waiting to
>>> heat up your plate of food.
>>
>> I tried the cream cheese in the Crock-Pot once. Was pretty sure I wouldn't
>> like it as I don't like cream cheese but nobody else liked them either. Had
>> to toss them out.
>>
> Of course you nor anyone else in your house would like the addition of
> cream cheese to your mashed potatoes.
>
Waaaah! Yet again. She doesn't like it and nobody else liked. Can she
ever sing another song?

How about this oldie but goody? Harvest Mashed potatoes. I had to dig
this one up from 2006.

4 large red or russet potatoes (2 pounds)
2 medium-size sweet potatoes (1½ pounds)
1/4 cup butter or margarine
1/2 cup milk
1/4 cup sour cream
1/4 cup freshly grated Parmesan cheese
1 Tbs. prepared horseradish
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Bake sweet potatoes until tender (425F, about an hour); peel and mash
the sweet inner part. Cook russet potatoes (cut large ones in half) in a
Dutch oven in boiling salted water to cover until tender; peel and mash
or press through ricer and combine with sweet potatoes. Add 1/2 cup
butter and next 8 ingredients; mash with a potato masher or mix with
electric hand mixer until smooth. Place in baking pan and bake until
heated through and starting to brown on top.

These days, I'd skip all the pumpkin pie type spices and just go with a
combo of boiled then mashed russet and sweet potatoes. Butter, milk and
sour cream. Cream cheese wouldn't be out of place instead of sour cream.

Jill

On 11/11/2017 3:21 AM, wrote:
> On Saturday, November 11, 2017 at 1:31:56 AM UTC-6, Julie Bove wrote:
>>
>> "Cheri" > wrote in message
>>
>>> > wrote in message
>>
>>>>>
>>>> I've NEVER seen a chef EVER put boiled potatoes in a food processor
>>>> to make mashed potatoes. EVER. That's usually one of their first
>>>> admonishments to not do.
>>>
>>> I've never seen that either, and never knew anyone who did it in a food
>>> processor.
>>
>> They've done it a lot on Chopped. Not sure if that show is even on any more.
>> I haven't watched any TV at all since July.
>>
>>
> Those are not chefs, they're just wannabe cooks on a stupid competition
> show.
>
Television these days sadly lacks actual cooking shows. There are a few
on PBS that are good. I can usually catch them early on Saturday or
Sunday mornings.

Jill

On 11/13/2017 6:22 PM, jmcquown wrote:
> On 11/11/2017 3:21 AM, wrote:
>> On Saturday, November 11, 2017 at 1:31:56 AM UTC-6, Julie Bove wrote:
>>>
>>> "Cheri" > wrote in message
>>>
>>>> > wrote in message
>>>
>>>>>>
>>>>> I've NEVER seen a chef EVER put boiled potatoes in a food processor
>>>>> to make mashed potatoes.Â* EVER.Â* That's usually one of their first
>>>>> admonishments to not do.
>>>>
>>>> I've never seen that either, and never knew anyone who did it in a food
>>>> processor.
>>>
>>> They've done it a lot on Chopped. Not sure if that show is even on
>>> any more.
>>> I haven't watched any TV at all since July.
>>>
>>>
>> Those are not chefs, they're just wannabe cooks on a stupid competition
>> show.
>>
> Television these days sadly lacks actual cooking shows.Â* There are a few
> on PBS that are good.Â* I can usually catch them early on Saturday or
> Sunday mornings.
>
> Jill

Words - Cooking Channel.

On Monday, November 13, 2017 at 7:22:26 PM UTC-6, Jill McQuown wrote:
>
> Television these days sadly lacks actual cooking shows. There are a few
> on PBS that are good. I can usually catch them early on Saturday or
> Sunday mornings.
>
> Jill
>
All the good PBS cooking shows come on here on Saturday and I set my
DVR to record the ones I like. Sunday is my day to watch them with
a cup of coffee and breakfast. (Breakfast might be at 2:00 in the
afternoon.)

On Monday, November 13, 2017 at 7:23:12 PM UTC-6, casa chevrolet wrote:
> On 11/13/2017 6:22 PM, jmcquown wrote:
> >>
> > Television these days sadly lacks actual cooking shows.Â* There are a few
> > on PBS that are good.Â* I can usually catch them early on Saturday or
> > Sunday mornings.
> >
> > Jill
>
> Words - Cooking Channel.
>
>
Even the Cooking Channel has some crappy cooking shows.

On Monday, November 13, 2017 at 8:05:29 PM UTC-6, Wayne Boatwright wrote:
>
> On Mon 13 Nov 2017 06:12:34p, jmcquown told us...
>
> > These days, I'd skip all the pumpkin pie type spices and just go
> > with a combo of boiled then mashed russet and sweet potatoes.
> > Butter, milk and sour cream. Cream cheese wouldn't be out of
> > place instead of sour cream.
> >
> > Jill
> >
>
> Someone should make this and feed it to Julie with a shovel!
>
>
And leave the shovel halfway down her gullet.

"jmcquown" > wrote in message
news
> On 11/10/2017 7:14 PM, wrote:
>> On Friday, November 10, 2017 at 4:32:16 PM UTC-6, Julie Bove wrote:
>>>
>>> > wrote in message
>>>
>>>> The addition of cream cheese is a trick some people use when they have
>>>> a holiday buffet dinner and everything is kept piping hot in crockpots.
>>>> This is particularly useful when you have family and guests showing up
>>>> at different times of the day. No lines at the microwave waiting to
>>>> heat up your plate of food.
>>>
>>> I tried the cream cheese in the Crock-Pot once. Was pretty sure I
>>> wouldn't
>>> like it as I don't like cream cheese but nobody else liked them either.
>>> Had
>>> to toss them out.
>>>
>> Of course you nor anyone else in your house would like the addition of
>> cream cheese to your mashed potatoes.
>>
> Waaaah! Yet again. She doesn't like it and nobody else liked. Can she
> ever sing another song?
>
> How about this oldie but goody? Harvest Mashed potatoes. I had to dig
> this one up from 2006.
>
> 4 large red or russet potatoes (2 pounds)
> 2 medium-size sweet potatoes (1½ pounds)
> 1/4 cup butter or margarine
> 1/2 cup milk
> 1/4 cup sour cream
> 1/4 cup freshly grated Parmesan cheese
> 1 Tbs. prepared horseradish
> 1/4 tsp. salt
> 1/4 tsp. pepper
> 1/4 tsp. ground cinnamon
> 1/4 tsp. ground nutmeg
>
> Bake sweet potatoes until tender (425F, about an hour); peel and mash the
> sweet inner part. Cook russet potatoes (cut large ones in half) in a Dutch
> oven in boiling salted water to cover until tender; peel and mash or press
> through ricer and combine with sweet potatoes. Add 1/2 cup butter and next
> 8 ingredients; mash with a potato masher or mix with electric hand mixer
> until smooth. Place in baking pan and bake until heated through and
> starting to brown on top.
>
> These days, I'd skip all the pumpkin pie type spices and just go with a
> combo of boiled then mashed russet and sweet potatoes. Butter, milk and
> sour cream. Cream cheese wouldn't be out of place instead of sour cream.
>
> Jill

I wouldn't even have to make that to know I wouldn't like it. Don't like
sweet potatoes or sour cream.

"casa chevrolet" > wrote in message
news
> On 11/13/2017 6:22 PM, jmcquown wrote:
>> On 11/11/2017 3:21 AM, wrote:
>>> On Saturday, November 11, 2017 at 1:31:56 AM UTC-6, Julie Bove wrote:
>>>>
>>>> "Cheri" > wrote in message
>>>>
>>>>> > wrote in message
>>>>
>>>>>>>
>>>>>> I've NEVER seen a chef EVER put boiled potatoes in a food processor
>>>>>> to make mashed potatoes. EVER. That's usually one of their first
>>>>>> admonishments to not do.
>>>>>
>>>>> I've never seen that either, and never knew anyone who did it in a
>>>>> food
>>>>> processor.
>>>>
>>>> They've done it a lot on Chopped. Not sure if that show is even on any
>>>> more.
>>>> I haven't watched any TV at all since July.
>>>>
>>>>
>>> Those are not chefs, they're just wannabe cooks on a stupid competition
>>> show.
>>>
>> Television these days sadly lacks actual cooking shows. There are a few
>> on PBS that are good. I can usually catch them early on Saturday or
>> Sunday mornings.
>>
>> Jill
>
> Words - Cooking Channel.

Not a good channel, IMO. More of the same competitions and a lot of reruns.

"Wayne Boatwright" > wrote in message
9.45...
> On Mon 13 Nov 2017 06:12:34p, jmcquown told us...
>
>> On 11/10/2017 7:14 PM, wrote:
>>> On Friday, November 10, 2017 at 4:32:16 PM UTC-6, Julie Bove
>>> wrote:
>>>>
>>>> > wrote in message
>>>>
>>>>> The addition of cream cheese is a trick some people use when
>>>>> they have a holiday buffet dinner and everything is kept piping
>>>>> hot in crockpots. This is particularly useful when you have
>>>>> family and guests showing up at different times of the day. No
>>>>> lines at the microwave waiting to heat up your plate of food.
>>>>
>>>> I tried the cream cheese in the Crock-Pot once. Was pretty sure
>>>> I wouldn't like it as I don't like cream cheese but nobody else
>>>> liked them either. Had to toss them out.
>>>>
>>> Of course you nor anyone else in your house would like the
>>> addition of cream cheese to your mashed potatoes.
>>>
>> Waaaah! Yet again. She doesn't like it and nobody else liked.
>> Can she ever sing another song?
>>
>> How about this oldie but goody? Harvest Mashed potatoes. I had to
>> dig this one up from 2006.
>>
>> 4 large red or russet potatoes (2 pounds)
>> 2 medium-size sweet potatoes (1½ pounds)
>> 1/4 cup butter or margarine
>> 1/2 cup milk
>> 1/4 cup sour cream
>> 1/4 cup freshly grated Parmesan cheese
>> 1 Tbs. prepared horseradish
>> 1/4 tsp. salt
>> 1/4 tsp. pepper
>> 1/4 tsp. ground cinnamon
>> 1/4 tsp. ground nutmeg
>>
>> Bake sweet potatoes until tender (425F, about an hour); peel and
>> mash the sweet inner part. Cook russet potatoes (cut large ones in
>> half) in a Dutch oven in boiling salted water to cover until
>> tender; peel and mash or press through ricer and combine with
>> sweet potatoes. Add 1/2 cup butter and next 8 ingredients; mash
>> with a potato masher or mix with electric hand mixer until smooth.
>> Place in baking pan and bake until heated through and starting to
>> brown on top.
>>
>> These days, I'd skip all the pumpkin pie type spices and just go
>> with a combo of boiled then mashed russet and sweet potatoes.
>> Butter, milk and sour cream. Cream cheese wouldn't be out of
>> place instead of sour cream.
>>
>> Jill
>>
>
> Someone should make this and feed it to Julie with a shovel!

And then they can whack you with the shovel. I'll elect Bruce to do that.
What happened to you, Wayne? You used to be nice!

On Mon, 13 Nov 2017 20:12:34 -0500, jmcquown >
wrote:

>On 11/10/2017 7:14 PM, wrote:
>> On Friday, November 10, 2017 at 4:32:16 PM UTC-6, Julie Bove wrote:
>>>
>>> > wrote in message
>>>
>>>> The addition of cream cheese is a trick some people use when they have
>>>> a holiday buffet dinner and everything is kept piping hot in crockpots.
>>>> This is particularly useful when you have family and guests showing up
>>>> at different times of the day. No lines at the microwave waiting to
>>>> heat up your plate of food.
>>>
>>> I tried the cream cheese in the Crock-Pot once. Was pretty sure I wouldn't
>>> like it as I don't like cream cheese but nobody else liked them either. Had
>>> to toss them out.
>>>
>> Of course you nor anyone else in your house would like the addition of
>> cream cheese to your mashed potatoes.
>>
>Waaaah! Yet again. She doesn't like it and nobody else liked. Can she
>ever sing another song?

When I make loaded baked potatoes, I scoop out the flesh and roughly
mash it with cream cheese. Then top it with sharp cheddar, caramelized
onion, scallions, bacon and sour cream. Protein, carbs, and fat. It
would be a complete meal except it's lacking the alcohol.

Doris

On 11/13/2017 7:23 PM, wrote:
> On Monday, November 13, 2017 at 7:23:12 PM UTC-6, casa chevrolet wrote:
>> On 11/13/2017 6:22 PM, jmcquown wrote:
>>>>
>>> Television these days sadly lacks actual cooking shows.Â* There are a few
>>> on PBS that are good.Â* I can usually catch them early on Saturday or
>>> Sunday mornings.
>>>
>>> Jill
>>
>> Words - Cooking Channel.
>>
>>
> Even the Cooking Channel has some crappy cooking shows.
>


They do, but a lot more eclectic choices than Food Network which has
become BORING!

On 11/13/2017 8:21 PM, Julie Bove wrote:
>
> "casa chevrolet" > wrote in message
> news
>> On 11/13/2017 6:22 PM, jmcquown wrote:
>>> On 11/11/2017 3:21 AM, wrote:
>>>> On Saturday, November 11, 2017 at 1:31:56 AM UTC-6, Julie Bove wrote:
>>>>>
>>>>> "Cheri" > wrote in message
>>>>>
>>>>>> > wrote in message
>>>>>
>>>>>>>>
>>>>>>> I've NEVER seen a chef EVER put boiled potatoes in a food processor
>>>>>>> to make mashed potatoes. EVER. That's usually one of their first
>>>>>>> admonishments to not do.
>>>>>>
>>>>>> I've never seen that either, and never knew anyone who did it in a
>>>>>> food
>>>>>> processor.
>>>>>
>>>>> They've done it a lot on Chopped. Not sure if that show is even on
>>>>> any more.
>>>>> I haven't watched any TV at all since July.
>>>>>
>>>>>
>>>> Those are not chefs, they're just wannabe cooks on a stupid competition
>>>> show.
>>>>
>>> Television these days sadly lacks actual cooking shows. There are a
>>> few on PBS that are good. I can usually catch them early on Saturday
>>> or Sunday mornings.
>>>
>>> Jill
>>
>> Words - Cooking Channel.
>
> Not a good channel, IMO. More of the same competitions and a lot of reruns.


A LOT less than Food Network though.