CREAMY MASHED POTATO ... you don't necessarily need to invest in
a potato ricer.
FLUFFY RICE: The foolproof way to cook long grain, basmati or
jasmine rice is to use double the volume of water to rice.
I love to shop at several grocery stores in a day to get the best
deal
I shop like Sean, a route around town planned using the weekly
sale ads.
My last fill was at $1.60/L so $6.04 per gallon and that was "old"
gas at the "old" price. I just know it will be higher the next time I
need to fill up, as the tanker trucks coming north from the refinery
will be hauling "new" gas.
YEEEOWTCH!!! My local station just went to U$4.19/gallon
yesterday - which is bad enough.
Remember "freedom fries"?
American Legion's Mess Hall restaurant - where they still list
"Freedom Fries" for pommes frites.
"French Fries" is a misnomer anyway. Properly, they should be
"Belgian Fries".
During World War I (1914-1918), American soldiers who
fought in Belgium were introduced to fries
That's settled, right?
JIM WELLER wrote to DAVE DRUM <=-
Subj: Cooking Basics #27
Your cooking basics tips are generally right on, but ...
CREAMY MASHED POTATO ... you don't necessarily need to invest in
a potato ricer.
I don't make mashed potatoes very often anymore but when I do a
ricer is much superior to a masher. They are also inexpensive and
not too bulky to store away. I really recommend them.
Subj: Cooking Basics #28
FLUFFY RICE: The foolproof way to cook long grain, basmati or
jasmine rice is to use double the volume of water to rice.
That depends on how old it is and how humid its storage conditions
are. In Japan freshly harvested autumn rice needs only 1 1/2 cups
of water to 1 cup of raw rice. (You and I never have access to
fresh rice here.) Cooks gradually add additional water throughout
the winter and end up using a full two cups by spring. My winters
are so arid that I need noticeably more water in the wintertime than
the following summer.
Briefly frying the rice in a little oil rather than pre-rinsing it
in water is a superior way to make non-sticky long grain rice.
Subj: Shopping was: Guzzles
I love to shop at several grocery stores in a day to get the best
deal
I shop like Sean, a route around town planned using the weekly
sale ads.
I don't. The time spent and the gas burned doesn't equal the
savings obtained. I shop at the store directly between work and
home, watch their on-line flyer, use their loyalty card and get
their "members only" additional discount promotions.
Subj: Gas Guzzles
My last fill was at $1.60/L so $6.04 per gallon and that was "old"
gas at the "old" price. I just know it will be higher the next time I
need to fill up, as the tanker trucks coming north from the refinery
will be hauling "new" gas.
YEEEOWTCH!!! My local station just went to U$4.19/gallon
yesterday - which is bad enough.
It's always higher in Canada; our various taxes are significantly
higher. (But so are our highway maintenance budgets.)
Remember "freedom fries"?
American Legion's Mess Hall restaurant - where they still list
"Freedom Fries" for pommes frites.
Why? That was a 2003 protest thing because France was against the
American invasion of Iraq. (So was Canada although we fully
supported the US in Afghanistan.)
"French Fries" is a misnomer anyway. Properly, they should be
"Belgian Fries".
During World War I (1914-1918), American soldiers who
fought in Belgium were introduced to fries
Nah. They are much older than that. Thomas Jefferson had "potatoes
served in the French manner" at the White House long before that.
Odds are the Spanish, who were the first Europeans to come across
potatoes and bring them home, were the first to fry them. And
Belgium was part of the Spanish Netherlands before its
independence.
Humans have been deep frying foods for at least 4000 years if not
longer.
That's settled, right?
Maybe, maybe not! [g]
Quoting Dave Drum to Jim Weller <=-
CREAMY MASHED POTATO
I also often use chicken broth or stock as my liquid -
especially if the milk has "turned" on me.
JIM WELLER wrote to DAVE DRUM <=-
CREAMY MASHED POTATO
I also often use chicken broth or stock as my liquid -
especially if the milk has "turned" on me.
If the milk or cream is just "on the edge" it can still be good for
mashed potatoes, white sauces and cream soups, even if it tastes off
if sipped straight up as a beverage and/or curdles in hot coffee.
If it's completely turned it can still go into bread dough and
pancakes very nicely.
But when it gets to that point I always pour it from the carton into
glass jar with an air tight lid to prevent it from contaminating the fridge while it is being stored until baking day.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Crockpot Cheesy Chicken
Categories: Crockpot, Chicken, Cheese
Yield: 6
Quoting Dave Drum to Jim Weller <=-
If the milk or cream is just "on the edge" it can still be good
for mashed potatoes, white sauces and cream soups ... it can
still go into bread dough and pancakes very nicely.
That's good advice - but, if I sniff the milk and it's "blinky"
the dogs get a treat ... Never any left after Jasper, Eva and
Izzy finish.
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