FOOD FOOD FOOD. Post me some things you like to make or created!

[deanb]

Apart from being stood together, which is more a presentation thing that much else:

They're very much like home made crisps.

[TheFlyingGerbil]

it's it, not they - it is one thing. From the recipe:

 

"

Swedish version of baked potatoes"

 

"

crispy on the outside and tender on the inside"

 

 

 

It's not crisps, trust me!

 

 

edit: some pretty weird formatting from the copy/pasting.

edit again: I give up on the formatting!

Edited December 8, 2011 by TheFlyingGerbil

[deanb]

if you're copying straight from the blog use ctrl+shift+v, in chrome that pastes it text-only, no formatting.

 

eg:

 

 

REVIEW: ASSASSIN’S CREED: REVELATIONS – SINGLEPLAYER

 

 

REVIEW: ASSASSIN’S CREED: REVELATIONS – SINGLEPLAYER

 

edit: seem forum doesn't support the whole blue text n black background

[TheFlyingGerbil]

I just noticed I can right click and paste as plain text, cos I can never remember keyboard shortcuts, though the text after the paste seems to be smaller :/ I think computers just try to be too helpful nowadays.

[Johnny]

@Gerbil: As a Swede, I've had them. I don't like 'em.

 

Then again, I usually don't like potatoes at all.

[TheFlyingGerbil]

you... don't like potatotes?

[Thursday Next]

Forget that. There is more to life than cutting almost all the way through a potato. Unless there is a "hasselbacker" machine, these things can piss off to the same place as cutting radishes to look like flowers.

[Battra92]

you... don't like potatotes?

He comes from a culture that eats rotten fish so what can you expect?

 

You know what potatoes are great? Yukon golds. They don't even need butter most of the time.

 

Speaking of taters and such, I've learned a good tip for when making mashed potatoes. Instead of pouring in cold milk (or cream) and butter, melt the butter and heat the dairy. This allows for more flavor and a better texture. Browning the butter helps too. I'd like to experiment with some European butters for my mashed potatoes (most American butters aren't as good as the higher butterfat European ones but LOL and Cabot I find to be excellent.)

[Thursday Next]

Combine one of these... http://www.williams-sonoma.com/products/hasselback-potato-slicer/

 

With one of these... http://www.amazon.co.uk/gp/product/B001CDLL7K/ref=pd_lpo_k2_dp_sr_3?pf_rd_p=103612307&pf_rd_s=lpo-top-stripe&pf_rd_t=201&pf_rd_i=B000TAPCEA&pf_rd_m=A3P5ROKL5A1OLE&pf_rd_r=1JQXPG3VYN5XY8MGCCD2

 

And I will make Hasselhoff potatoes all day long.

[Battra92]

Forget that. There is more to life than cutting almost all the way through a potato. Unless there is a "hasselbacker" machine, these things can piss off to the same place as cutting radishes to look like flowers.

 

I dunno, I don't think it would be that hard. I mean, if you had some small strips of say foam or something you could put them on either side of the potato and use them as a guard from cutting all the way through. If your chef's knife (or a santoku if you're like my wife) is sharp it should be easy peasy cutting up the tater.

 

I tend to follow the Alton Brown theory. This is the only unitasker I would allow in my kitchen

My wife likes going to Pampered Chef parties and buying stuff that litters our closet and I do own a knife sharpener.

[Thursday Next]

Jesus.. Is Alton Brown related to Emmett L?

 

[TheRevanchist]

The skulls on that bow tie are classic. He definitely has personality.

 

It's that Sandra Brown and Bobby Flay who should just both go jump off a cliff:

 

Bobby Flay: Takes every recipe in the world and adds black beans and corn. You want dim sum? Let's make it southwestern style. Put some salsa on top.

 

That is every Bobby Flay recipe.

 

Sandra Brown: A cocktail with every meal, and her recipes are nasty. I have not made one of her recipes yet that are any good.

[Battra92]

Bobby Flay: Takes every recipe in the world and adds black beans and corn. You want dim sum? Let's make it southwestern style. Put some salsa on top.

 

That is every Bobby Flay recipe.

 

Have a show where two people make similar recipes side by side. Both are totally inedible. That is every Bobby Flay TV show.

 

If we're talking TV chefs I really like Alton Brown because you learn quite a bit of history and food science in every episode of Good Eats. Plus he's just really funny and apparently a genuinely nice guy. Sadly, he has retired GE.

 

America's Test Kitchen is good despite the fact that I can't eat 99% of their recipes (they all include onions, shallots or scallions and/or wine.) Their sister show, "Cook's Country" has more recipes that are compatible with my palate.

[Strangelove]

Man, fuck american cheese. Im never eating that shit again. Who the fuck invented it anyways? I dont find cheddar to be that much more expensive than that crap.

[TheRevanchist]

American cheese is basically good for melting. That's it. So, cheeseburgers and hot sandwhiches are the only places it should be used. That's it.

 

Though, I have heard of it being used in prison recipes (inmates making, not the prison itself).

[Strangelove]

I use cheddar in my hamburgers. It tastes delicious.

[TheMightyEthan]

Yeah, I use cheddar on my burgers too when it's available.

[Faiblesse Des Sens]

American cheese is basically good for melting. That's it. So, cheeseburgers and hot sandwhiches are the only places it should be used. That's it.

 

Though, I have heard of it being used in prison recipes (inmates making, not the prison itself).

 

There's different kinds of American cheese and many many kinds of American Cheddar. If you're talking Kraft... well that is ABSOLUTE crap. Something from a more local farm (these usually distribute to surrounding states or sometimes even more than that) you can find some great cheese.

[Johnny]

you... don't like potatotes?

 

We Swedes just eat too damn much of them, I got tired of it.

[Battra92]

American cheese is basically good for melting. That's it. So, cheeseburgers and hot sandwhiches are the only places it should be used. That's it.

 

Though, I have heard of it being used in prison recipes (inmates making, not the prison itself).

 

There's different kinds of American cheese and many many kinds of American Cheddar. If you're talking Kraft... well that is ABSOLUTE crap. Something from a more local farm (these usually distribute to surrounding states or sometimes even more than that) you can find some great cheese.

 

Some American cheddar is excellent. In fact, I've had farmhouse cheddar and real English cheddar and for my money, the best cheese comes from Vermont. Wisconsin may produce more but Vermont and upstate New York have much sharper and smokier flavored cheddars.

 

Real cheese is white. Orange cheese is dyed (there are differing theories as to why) but to me orange cheese reminds me of Velveta which is most assuredly NOT cheese (nor is it edible.)

[TheMightyEthan]

I like Velveeta to make macaroni with...

 

But yeah, I would never call it cheese.

[deanb]

My top cheese, after the obvious best of course, is Wensleydale. Though living near by I guess gives a slight advantage to the range. Personally my favourite is tomato n herb Wensleydale. Tastes a bit like pizza. Also goes nice alongside fruit cake.

[Battra92]

My top cheese, after the obvious best of course, is Wensleydale. Though living near by I guess gives a slight advantage to the range. Personally my favourite is tomato n herb Wensleydale. Tastes a bit like pizza. Also goes nice alongside fruit cake.

 

[Faiblesse Des Sens]

American cheese is basically good for melting. That's it. So, cheeseburgers and hot sandwhiches are the only places it should be used. That's it.

 

Though, I have heard of it being used in prison recipes (inmates making, not the prison itself).

 

There's different kinds of American cheese and many many kinds of American Cheddar. If you're talking Kraft... well that is ABSOLUTE crap. Something from a more local farm (these usually distribute to surrounding states or sometimes even more than that) you can find some great cheese.

 

Some American cheddar is excellent. In fact, I've had farmhouse cheddar and real English cheddar and for my money, the best cheese comes from Vermont. Wisconsin may produce more but Vermont and upstate New York have much sharper and smokier flavored cheddars.

 

Real cheese is white. Orange cheese is dyed (there are differing theories as to why) but to me orange cheese reminds me of Velveta which is most assuredly NOT cheese (nor is it edible.)

 

There's a place I go to in Seattle that doesn't make their own cheese but rather sells a ton of specialty stuff from the Northwest and sometimes farther called the calf and kid. I gotta say, once you get past your standard every day sort of cheese... there's some insanely good stuff being made. I used to work right next to the place so I would always go in for samples. I really doubt many tourists go to the place though. The cheese place that draws tourists in Seattle is Beecher's, which is also great, but is only place. Beecher's though, is so good, that I know people that have gone to restaurants in New York and Chicago and other major cities and their higher end restaurants have used Beecher's.

[BrainHurtBoy...2]

I go to the Calf and Kid, also. This kind of freaks me out.