Stupid Guest Tricks

vixen101485 wrote:MMMMMMM...that sounds yummy. I sometimes throw in sour cream instead of the milk if I have it.

I just re-read that!! Sweet onions..YUM!! Gonna have to modify my receipe with that!!!

vixen101485 wrote:ON THE MASHED POTATO NOTE>>>>>>
how do y'all make yours? Are you a cooker then peeler/cutter or a peeler/cutter then cooker? My mother and I got into a "discussion" over this the other day. I figure why burn my poor widdle fingers by trying to peel hot potatoes or waiting for them to cool enuf to peel, defeats the purpose of having the hot butter melt on them. I peel all but a few that I am using ( I like the skins mixed in-they are good for you) and dice them up into like 1" cubes and toss them into the boiling water. They cook so much faster that way and no messy slippery taters. Just mash and serve. My mother actually cools them down in the fridge after cooking the whole potato with the skin on before mashing them.
So what do you all do?

1. put 1 cup of water and a large dollop of margarine in a paper bowl.
2. add 1/2 tsp of salt
3. put the bowl in the microwave for 3 min on high
4. stir in 2/3 cup of potato flakes
5. add salt to taste
6. top with a HUGE mound of margarine and serve

No peeling required. :D:

Randy

Randy B wrote:1. put 1 cup of water and a large dollop of margarine in a paper bowl.
2. add 1/2 tsp of salt
3. put the bowl in the microwave for 3 min on high
4. stir in 2/3 cup of potato flakes
5. add salt to taste
6. top with a HUGE mound of margarine and serve

No peeling required. :D:

Randy

Sounds like a goood way to do it, I have heard of the quick cooling trick that Vixen was talking about, I think that it supposedly makes it easy to remove the skins if you want to!! Another fast treat is to use the schwans frozen potato dollops with some garlic salt and butter or margrine, DW and I sometime use them as we are too tired to make from scratch!!

Randy B wrote:1. put 1 cup of water and a large dollop of margarine in a paper bowl.
2. add 1/2 tsp of salt
3. put the bowl in the microwave for 3 min on high
4. stir in 2/3 cup of potato flakes
5. add salt to taste
6. top with a HUGE mound of margarine and serve

No peeling required. :D:

Randy

Add garlic or Parmesian Cheese to taste! :)

You lazy bones and your frozen or dehydrated potatoes. Shame on you! There is an alternative, those little tubs of already cooked mashed potatoes that you heat up in your microwave. Now THAT's real cookin'! :D:

Actually, the best mashed 'taters are indeed the ones made from scratch. And if you add a little mayonnaise instead of milk, or part milk & part mayo, the 'taters are extra special and tasty.

Merry Christmas and I am too tired to care or cook so it was

Barbecue sauce, sesame seeds, corriander seeds, chicken herbs, diced chicken. cut the chicken into bite sized pieces any shape, fry then dry off the olive oil and cook in the barbecue sauce.

Boiled potatoe and heated up left over baked potato. Mom used butter and I had butter, sour cream, chives and bacon bits.

Tossed in with the potatos was left over peas. Add olives then make coffee for mom and tap water for me.

I hope this Christmas day was fun and did not require lots of pepto bexmul, lol.

Whazzup wrote:You lazy bones and your frozen or dehydrated potatoes. Shame on you! There is an alternative, those little tubs of already cooked mashed potatoes that you heat up in your microwave. Now THAT's real cookin'! :D:

Actually, the best mashed 'taters are indeed the ones made from scratch. And if you add a little mayonnaise instead of milk, or part milk & part mayo, the 'taters are extra special and tasty.

Never heard of the mayo add, DW uses a yougurt based cream, (and garlic!!)
when making from scratch!!

GRUMPY PIRATE wrote:Never heard of the mayo add, DW uses a yougurt based cream, (and garlic!!)
when making from scratch!!

That mayo thing is throwing me off, too. I don't, however, need to be convinced of the value of garlic! Do you roast it before you add it, or sautee it? (Or there's the cheaters method: mince it, toss it with some olive oil and *then* throw it in the oven to roast)

I'd also be curious about yogurt. I keep having different Indian foods from this little joint in Chinatown, and I know they use yogurt in a lot of things, so I know yogurt doesn't always taste like what you would think it would taste like... Although, if you ever end up at a Persian restaurant, I might recommend that you avoid "Doogh" like the plague! It's a soda-like drink made with soda water, yogurt and spices! I know some Persians who love it, and I know a few American Persian speakers who have trained themselves to tolerate it, but I just couldn't do it. The stuff is terrible!

Edited to add: they should start serving Doogh alongside Beverly at Club Cool!

GRUMPY PIRATE wrote:Never heard of the mayo add, DW uses a yougurt based cream, (and garlic!!)
when making from scratch!!

Mayo makes it a little richer tasting and is a little thicker than milk so the mashed 'taters have a little more body. The yogurt based cream and garlic sounds interesting, too.
Gosh, here I go getting hungry again. Time for leftover pizza from Hungry Howie's.

LMAO at Randy and his way of making mashed taters. PSST...dont tell anyone but that is my usual way of doing it too. HEHEHE

I have heard of the mayo in them. Supposed to make them really creamy. I will have to try it for New Years Day on Tues.

CHURCHY?????????????Is your calendar a few days off???????????????? LOL

Speaking of food and New Years. What are your traditional foods for that day?. Pittsburgh area is usually Kielbasa and Saurkraut and mashed potatoes. A lot of ppl eat pork. I know down south black-eyed peas are a tradition so I kinda combine them both and have the peas on the side since Donnie doesnt like the kraut.