|
What do you think of mashed potatoes?
|
|
|
|
|
You can mash them when they are raw, add some rye flour, shape balls about the size of large snowballs, with pieces of salt mutton and mutton kidney fat in the center of the balls. Boil for 20-25 minutes. Serve with a "sauce" of the boiling water stirred with butter (real butter, not margarine). This is one of the few hot dishes I know of where the accompanying drink is full fat milk.
Maybe that is not the dish you were thinking of. Anyway, it is delicious.
Religious freedom is the freedom to say that two plus two make five.
|
|
|
|
|
trønderen wrote: This is one of the few hot dishes I know of where the accompanying drink is full fat milk.
Is it served with a side of defibrillator?
|
|
|
|
|
I have not been in a proper butcher shop in ages
Everything is a Super Market in the US SO Tell me
Where do you source Quote: salt mutton and mutton kidney fat
I really need to visit Norway sounds like a great dish
|
|
|
|
|
No programming questions in the Lounge...
oohhhh wait ...
Anyway ...
As long as there is butter in them, yeah.
CI/CD = Continuous Impediment/Continuous Despair
|
|
|
|
|
|
If I never have them again, that'll be ok with me.
"the debugger doesn't tell me anything because this code compiles just fine" - random QA comment
"Facebook is where you tell lies to your friends. Twitter is where you tell the truth to strangers." - chriselst
"I don't drink any more... then again, I don't drink any less." - Mike Mullikins uncle
|
|
|
|
|
I'm strange.
I do not like mashed potatoes.
I like them baked, twice baked, raw with salt, french fried or any other way but don't you mash my food.
However, I will eat KFC mashed until the gravy is gone.
Told ya I'm strange.
My wife on the other hand (like just about anyone else) loves em.
|
|
|
|
|
|
From scratch or instant?
Doesn't matter, tell me when they are ready.
Or, showing my age, I prefer the Frug.
I’ve given up trying to be calm. However, I am open to feeling slightly less agitated.
I’m begging you for the benefit of everyone, don’t be STUPID.
|
|
|
|
|
Until just now, I wasn't.
|
|
|
|
|
Chubby Checker recorded a song about them. Apparently he thought highly of them.
"They have a consciousness, they have a life, they have a soul! Damn you! Let the rabbits wear glasses! Save our brothers! Can I get an amen?"
|
|
|
|
|
Good with sausages, peas, and gravy; or with steak and kidney pie; or liver and onions.
But it's got to be the right potato! Yukon Gold are good.
"I have no idea what I did, but I'm taking full credit for it." - ThisOldTony
"Common sense is so rare these days, it should be classified as a super power" - Random T-shirt
AntiTwitter: @DalekDave is now a follower!
|
|
|
|
|
as long as there is gravy or a pound of butter I am good. Otherwise meh.
To err is human to really elephant it up you need a computer
|
|
|
|
|
I don't. 
/ravi
|
|
|
|
|
I like them with enough salt and pepper and a gravy appropriate for the main dish...white for white meats and brown for red meats. Besides making a great side dish, they also make copious amounts of methane. 
"Go forth into the source" - Neal Morse
"Hope is contagious"
|
|
|
|
|
I'd rather think about potato chips and Advanced Classical Mechanics.
|
|
|
|
|
skin on, baby red mashed potatoes with garlic, horseradish and a smidge of steak seasoning when you add the cream and butter.
Otherwise you can keep them.
Check out my IoT graphics library here:
https://honeythecodewitch.com/gfx
And my IoT UI/User Experience library here:
https://honeythecodewitch.com/uix
|
|
|
|
|
I think they'd become an MP next month if they were on the ballot paper.
(UK specific...)
|
|
|
|
|
In terms of intelligence, your average potato would outthink an MP.
|
|
|
|
|
I like them best in pierogis[^].
Software Zen: delete this;
|
|
|
|
|
The only reason to eat a starch is to transfer something else to your mouth. Really, does anyone eat a starch plain? And if so, why, oh why would you?
* mashed potatoes => gravy
* bread => butter and/or jam/jelly
* pancakes => butter and/or syrup and/or fruit topping
* baked potato => sour cream or loaded
* sweet potato => sour cream or sugar (candied yams) [and yes, I know yams and sweet potatoes are 2 different plants]
* taco/burrito => all the fillings
* rice => butter, chili, or whatever else you put in it.
Bond
Keep all things as simple as possible, but no simpler. -said someone, somewhere
|
|
|
|
|
It sounds to me like you rarely if ever taste really high quality bread, still warm from the baking oven, baked with wheat and rye and tasty seeds. When I bake my bread, I usually enjoy a couple slices of it bare, with no other taste added, while it is still warm. Even after cooling down, it is so tasty that I can cut myself a slice and enjoy all by itself, even if baked the day before, or two days ago (but it is at its very best when still warm from the oven).
The modern style dried (sometimes unleavened) bread ("knekkebrød" - you may know the Swedish 'Wasa' brand) is to use lots of seeds, giving it an excellent taste. Even the whole meal rye flour alone gives fine taste to bread.
Baked potatoes also have a very distinct potato taste, that I love. I may add some sour cream, but certainly not always, and never so much that it overshadows the potato taste.
Taco: I'd agree with you for what I call 'false taco shells', baked on wheat flour. Real taco, made from maize, is an essential taste element in a filled taco.
Rice - there are so many different ... What we use for rice porridge (the short, almost spherical grains) have a distinctly different taste from the long grain rice we use for, say, chili con carne or similar dishes. You would never switch them around, which shows that the taste of (that specific kind of) the rice is essential to the meal.
The first potatoes in late summer are excellent and tasty all by themselves, after boiling. Eat the skin as well - lots of taste, and lots of valuable nutrition in the skin. Adding a little salt is OK, but the true potato taste is the essential thing. I frequently eat meals where boiled rice comes as a side dish, maybe in a separate bowl: I certainly enjoy the taste of quality rice, prepared properly.
Have you never had such culinary experiences? Grains, potatoes, breads of various kinds can be great, tasty food all by themselves.
I have far more negative reactions to some of the industrial foods. Take chicken: It has a taste of nothing! It is nothing but a substrate onto which you can add spices of various kinds. Give me a two year old, egg laying hen - that will tell you what poultry is supposed to taste like! But they are not sold in the supermarket 
Now that I mention egg: I suspect that egg-laying hens of today produce as much taste as hens did two generations ago - but it is distributed on three times as many eggs! In the 1950s, hens laid 120-150 eggs a year. Hens of today lay 350 eggs a year. They are unable to give each egg even nearly the taste that the old hens could, having three days on the process rather than one.
Fruit and vegetables are bigger, too. New variants give huge crops, measured by weight. Maybe by taste as well, provided you sum all the taste of the entire crop. Crop by crop, today or 60 years ago, the amount of taste may be comparable. But the taste of the new apple kinds are watered out, compared to the old, smaller-gain kinds - some of those are really taste bombs! Carrots are the same: Your taste buds have to do a search for the true carrot taste!
And so on. I am somewhat tempted to put up my own hen house to get proper poultry and eggs. I do bake my own bread. I do grow my own vegetables.
I suspect that when you talk about 'bread', you refer to that white sponge that has been sitting in a plastic bag for a week on the shelves of the grocery. That kind of bread certainly has no taste, nothing that gives it a value of its own. Maybe your potatoes have been fertilized to grow to super-size, but fractional-taste as well. Maybe your taco shells (and taco chips as well) are made from wheat because that is cheaper - but also low-taste. Maybe you rice have been industrially processed to make it non-stick (what is so great about that? Americans seem to love it to be non-stick!) and pre-boiled, damping off all the taste, so that you can prepare it in 3 minutes. I have tasted that kind; that is not what I use for a good rice meal.
Religious freedom is the freedom to say that two plus two make five.
|
|
|
|
|
Oh man! A fresh slice of warm from the oven home made from scratch bread with nothing at all on it - manna from heaven!
|
|
|
|
|
I very much agree with you that all of those starches you mention have there own unique taste, some of which are far from bland. However, my palate is not for starchy food, just as some people are meat eaters and some lean more vegetarian.
As for egg laying, there are many breeds of chickens, some which produce as many eggs as you say, but most are far lower. Whether you can get them in a store or not is another matter. My kids raise chickens (and ducks for awhile) and insisted that they tasted better than store eggs, but I could never tell the difference. Their eggs had thinner shells, which means the chickens weren't getting as much calcium, so that could have impacted the taste.
I also have baked my own bread, but I only do sweet breads, like squash and banana nut breads. I do eat them hot, as that is the best. But even in these cases, I put many things in the bread like nuts, chocolate chips, or fruit filling. Thus, the bread is used to convey these ingredients to my mouth.
I wish you well in all of your food adventures, even if we disagree in what those adventures should look like.
Bond
Keep all things as simple as possible, but no simpler. -said someone, somewhere
|
|
|
|
|
General 
News 
Suggestion 
Question 
Bug 
Answer 
Joke 
Praise 
Rant 
Admin 
Submit an article or tip
