A place for the discussion of all things not closely related to the sport and its competitive side. (Locked down several times a year during the major championships)
Helen S wrote: Any hints on how to make good home fries without using a lot of oil? Boiling 1 inch cubes frist before frying helps, but it is not perfect.
Do "cottage fries"; i.e., instead of cutting the potato into sticks, make "chips" out of them; the thinner you slice, the less oil you can get away with.
I do fries in the oven- seweet potatoes done that way are superb1
just cut the potatoes into wedges or whatever (don't want the potato nazis coming after me ) and toss with olive oil salt, any spices you like...nutmeg-yum! bake in a very hot oven until cooked through.
Alot less fat, mess and hassle.
But then fat is what makes a fry so good ..... but sometimes you gotta be good right?
2 pounds potatoes-russets
3/4 to 1 1/4 cups whole milk brought just to a boil and set aside
16 tablespoons chilled butter cut into pieces
sea salt to taste
boil unpeeled potatoes until cooked then peel and food mill or tamis (sieve)potatoes into pot, stir until dry then add butter by vigorously whipping into potatoes until incorporated then add 3/4 milk in slow thin stream while stirring vigorously ( if you are not sweating-not fast enough), then tamis (sieve) again and adjust with milk or butter and salt to taste.
From Chef Joel Robuchon
http://www.robuchon.com/
wineturtle wrote:2 pounds potatoes-russets 3/4 to 1 1/4 cups whole milk brought just to a boil and set aside 16 tablespoons chilled butter cut into pieces sea salt to taste
boil unpeeled potatoes until cooked then peel and food mill or tamis (sieve)potatoes into pot, stir until dry then add butter by vigorously whipping into potatoes until incorporated then add 3/4 milk in slow thin stream while stirring vigorously ( if you are not sweating-not fast enough), then tamis (sieve) again and adjust with milk or butter and salt to taste. From Chef Joel Robuchon http://www.robuchon.com/
wineturtle wrote:2 pounds potatoes-russets 3/4 to 1 1/4 cups whole milk brought just to a boil and set aside 16 tablespoons chilled butter cut into pieces sea salt to taste
boil unpeeled potatoes until cooked then peel and food mill or tamis (sieve)potatoes into pot, stir until dry then add butter by vigorously whipping into potatoes until incorporated then add 3/4 milk in slow thin stream while stirring vigorously ( if you are not sweating-not fast enough), then tamis (sieve) again and adjust with milk or butter and salt to taste. From Chef Joel Robuchon http://www.robuchon.com/
i love everything i read except........2 pounds
All of that vigorous stirring and sweating works off about 2 pounds, so it is a net zero.
Regarding the above creamed potato recipe- I prefer mine mashed, preferably by hand with an old potato masher, rather than whipping them to the smooth consistancy of baby food. It leaves a bit more substance, and you actually get to chew on them a bit.
marknhj wrote:Trader Joe's garlic mashed, in a box, everytime - takes about 90 secs to prepare!
I LOVE TJ's....not a one in Canada but I have ben twice in the States. I'll have to try those Mark.
Ah, TJ's... They carry some good wines and cheap foreign beer too, including a Lithuanian beer, of all things (good for my heritage)! Best grocery store ever!
It started in Pasadena, actually. We have about 6 within a 5 mile radius of our house! (the original TJ's is only a few blocks away)
Don't know if I'd go that far, but their Two Buck Chuck is the best deal in bottled wine ever. Not only is it good to drink, but it is so cheap that I use it extensively in cooking.
Best trick? Soak a bunch of cedar chips in wine for about four hours, and then smoke them in the BBQ while cooking a beer-can chicken. Fill the beer can with the wine too. You can use one of TJs free-range organic chickens here. Makes for one great chicken . . .
) and toss with olive oil salt, any spices you like...nutmeg-yum! 
