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Posts by phatch

I've seen it done with egg and without. There's enough surface starch the potatoes will bind enough.  You might find an egg works better in production though. Or even go for a more latke like crust with egg and a little flour maybe.     As far as my home cook preferences go, I want the potato to be potato and the egg to be egg  in this case. So I've only poured beaten egg in to it cook up as a scramble/fritatta kind of thing or cook them on top like a shirred...
There's a local farmer growing saffron here in Northern Utah.  https://cornabys.wordpress.com/2012/08/20/local-utah-saffron/     A growing guide (from here in SLC as well) http://www.theutahreview.com/whats-growing-saffron-salt-lake-city/   I don't know where you're located, but it might work in your area.
 I wonder about the technique at that copycat site. I'd be tempted to saute/stir fry the onion, reserve. season stir fry some thin sliced roasting beef, not a tender lean cut. Add beef stock, soy, mirin, season as needed. Simmer until tender, probably not too long with the beef that thin, then move on from there, returning the onions and such. Seems getting the collagen from the beef to tenderize and add to the stock would be a good thing. I'm tempted still by my pressure...
Extra virgin has a lower smoke point than the light olive oil. Do you have a source for your numbers because they seem backwards. 
Based on the handles and design, I'd think it was use on the stove.  The most similar thing I've seen is for popcorn, but that looks like it wouldn't work with a lid.
  This is a 14" freshly grated hashbrown potato crusted breakfast pizza I just made.  You can see the beaten egg I poured in about 2/3 of the way through cooking. In the last five minutes, I topped it with green onion, cheddar cheese and chopped bacon.  I used beaten egg because the kids will use this in the morning getting off to school. If I was making it to be eaten immediately, I'd have just cracked the eggs on top of the cheese.    I'm debating some brushed...
Welcome to Cheftalk. You'll find many helpful people here. 
how you feed your starter has a lot to do with how often you'll be using your starter. If you use it daily, you feed it daily and keep it at room temp. If you use it weekly, you'll need to keep it in the fridge and bring it out to feed 24-36 hours ahead of use. If you use it less often than that, you'll have to do refrigeration then bringing to room temp and feeding and discarding half daily for 2-3 days prior to use. This is about cleaning out the unpleasant aspects of...
Do you think we'll see water restrictions this summer? It's not looking good.   http://www.deseretnews.com/article/865621908/Wheres-winter-Utah-in-unprecedented-territory-that-is-killing-us-experts-say.html
A potato crust--hashbrowns or thinnish rounds work well and will stick together when cooked. ketchup for the sauce, sausage crumbles, mushrooms, peppers, onions, cheese of course, crack a whole egg to cook on top, or four  or whatever is right for the size.  Play with later timing for  a runny yolk.
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