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Knock Out Spuds - Page 2

post #31 of 75
Thread Starter 

say what?

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post #32 of 75

can't hear mention of seafood, and potatoes, and not think of one of my all time faves that my mum used to make: Brandade. Lovely mashed potatoes with salt cod, put/piped into a gratin style dish, broiled off, and served with pickled red onions, and toast points. So good, and warms my soul. Not sure that the pickled onions are a regular accoutrement, or if it's my Swedish mother, but I have eaten it for as long as I can remember.

~If you are what you eat, I am cheap, fast, and easy.

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~If you are what you eat, I am cheap, fast, and easy.

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post #33 of 75
Thread Starter 

is it okay to add cheese to duchesse potatoes?

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post #34 of 75
Quote:
Originally Posted by kaneohegirlinaz View Post

is it okay to add cheese to duchesse potatoes?

Oh, for sure, no worries there. Harder cheeses tend to help hold the shape better, like a nice Parm Reg, or Asiago.. . or even some nice 10year dry aged Gouda. It's nuttiness, and earthiness play great with the spuds.

~If you are what you eat, I am cheap, fast, and easy.

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~If you are what you eat, I am cheap, fast, and easy.

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post #35 of 75

Oh yes Jono or what about fish pie http://uktv.co.uk/food/recipe/aid/529781

post #36 of 75
Thread Starter 

I was thinking gorgonzola... salty, sharp...

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A Hui Hou (until we met), ALOHA!

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post #37 of 75
Quote:
Originally Posted by kaneohegirlinaz View Post

I was thinking gorgonzola... salty, sharp...

yeah, for sure. But as I am sure you already know, a little goes a long way.

~If you are what you eat, I am cheap, fast, and easy.

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~If you are what you eat, I am cheap, fast, and easy.

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post #38 of 75
Thread Starter 

...right, I never tried it though... does it melt pretty quickly...  nice and smooth so that it can be piped?

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A Hui Hou (until we met), ALOHA!

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from ...

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A Hui Hou (until we met), ALOHA!

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post #39 of 75
Quote:
Originally Posted by Kippers View Post

Oh yes Jono or what about fish pie http://uktv.co.uk/food/recipe/aid/529781

Oh yeah, that could do JUST fine, I'm sure! Sounds delish! Can't wait for colder weather to set in, as this falls inline with my "cold weather Sunday night comfort foods" menu planning. Fish pie, and a nice Ale(or 4), some crusty bread=one happy Jono.

~If you are what you eat, I am cheap, fast, and easy.

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~If you are what you eat, I am cheap, fast, and easy.

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post #40 of 75
Quote:
Originally Posted by kaneohegirlinaz View Post

...right, I never tried it though... does it melt pretty quickly...  nice and smooth so that it can be piped?

Yeah, if you mix the cheese in whilst making the mashed potatoes, you will be fine. It will melt in just fine, with no worries. A little finely chopped/minced fresh rosemary tends to play well with Gorgonzola too, imo.

~If you are what you eat, I am cheap, fast, and easy.

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~If you are what you eat, I am cheap, fast, and easy.

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post #41 of 75
Skins on baked potatoes not in mashed potatoes. Because that's how mama and granny did it. My favorite way to fix potatoes is in a crockpot with a good beef roast and lots of onions. When all is done, remove the roast, strain out the potatoes and onions. Mash with butter. They look brown, but are the most remarkable flavor. Of course the juices are made into a brown gravy.
post #42 of 75
Thread Starter 

yummy!

katy, one of my favorites, taters with gravy, all over and plenty of it! Yes please!

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My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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from ...

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A Hui Hou (until we met), ALOHA!

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post #43 of 75
Had a large mound of them covered in venison and homemade noodles Sunday night. Makes my mouth water just thinking about it.
post #44 of 75
Thread Starter 

potatoes are not necessarily my 'native' food, more so rice and gravy ( OMG, translation-oh my gravy- all over please, as we say in Hawaii ), maybe a hamburger steak added in too... or maybe even add in two scoops of macaroni salad just for kicks!

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My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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from ...

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post #45 of 75
Quote:
Originally Posted by kaneohegirlinaz View Post

potatoes are not necessarily my 'native' food, more so rice and gravy ( OMG, translation-oh my gravy- all over please, as we say in Hawaii ), maybe a hamburger steak added in too... or maybe even add in two scoops of macaroni salad just for kicks!
One loco moco for me, please!

~If you are what you eat, I am cheap, fast, and easy.

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~If you are what you eat, I am cheap, fast, and easy.

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post #46 of 75

I really wish the grocery stores carried more varieties of potatoes.  I've never seen the ones mentioned here.  I can find russets, yukon golds, red skinned potatoes, purple potatoes, and fingerlings. 

 

 

Went to a restaurant the other day and ordered the mash, it came with skins on.  It tasted really good but I was unfortunately pulling the skins out of my mouth all evening.

 

 

Quote:
Originally Posted by katydid46 View Post

...My favorite way to fix potatoes is in a crockpot with a good beef roast and lots of onions. When all is done, remove the roast, strain out the potatoes and onions. Mash with butter. They look brown, but are the most remarkable flavor. Of course the juices are made into a brown gravy.

 

Sounds like something I want to do, but afraid to do it because it seems way too rich and wrong for some reason.  It's not something I'd serve, it's something I'd eat in private :)

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #47 of 75
Never be ashamed of your food. You'd be surprised at the number of your friends who would jump at the chance to join you in a meal like that. Simple, flavorful and full of homey memories.
post #48 of 75
Quote:
Originally Posted by kaneohegirlinaz View Post

I was thinking gorgonzola... salty, sharp...

you may want to try a gorgonzola 'dolce'..it's creamier,softer, less sharp(overbearing) than the white crumbly supermarket stuff...goat cheese is also good in them if you like goat cheese.

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #49 of 75
Thread Starter 
Quote:
Originally Posted by Koukouvagia View Post

I really wish the grocery stores carried more varieties of potatoes.  I've never seen the ones mentioned here.  I can find russets, yukon golds, red skinned potatoes, purple potatoes, and fingerlings. 

 

In our ‘asian market’ I found Okinawian Purple Sweet Potatoes,

OH MY!!FINALLY! They had labeled them “Purple Sweet Potatoes from Hawaii”, I knew straight off what they were.  Delicious!

The texture is like no other tater I’ve ever had.  Not overly sweet, a nice savory note, hard to discribe.

No condiment is necessary.

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My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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from ...

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A Hui Hou (until we met), ALOHA!

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post #50 of 75
Thread Starter 
Quote:
Originally Posted by 808JONO202 View Post

One loco moco for me, please!

 

 

Ditto!

I'm curious, how many CT members have ever heard of/seen/of tried a Loco Moco, the original version.

Steamed white (calrose or sushi type) rice in a bowl topped by a hamburger patty, a fried egg and then smothered in a brown gravy.

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply
post #51 of 75
Quote:
Originally Posted by kaneohegirlinaz View Post

 

 

Ditto!

I'm curious, how many CT members have ever heard of/seen/of tried a Loco Moco, the original version.

Steamed white (calrose or sushi type) rice in a bowl topped by a hamburger patty, a fried egg and then smothered in a brown gravy.

I had one a week, on Sunday morning before paddling out. It was my "Strength" food, lol. I think on all the loco moco plates, there is a little disclaimer: "This Loco Moco brought to you by lypitor"

 

SO ono, and the gravy. .. ALL OVAH PLEASE!

~If you are what you eat, I am cheap, fast, and easy.

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~If you are what you eat, I am cheap, fast, and easy.

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post #52 of 75
Thread Starter 
Quote:
Originally Posted by durangojo View Post

...goat cheese is also good in them if you like goat cheese.

joey

 

HMMM...

that sounds interesting in a mash too!  that little bit of twang as in sour cream, maybe some finely chopped instead of chives.

from ...

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A Hui Hou (until we met), ALOHA!

Reply

from ...

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A Hui Hou (until we met), ALOHA!

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post #53 of 75
Quote:
Originally Posted by kaneohegirlinaz View Post

 

 

Ditto!

I'm curious, how many CT members have ever heard of/seen/of tried a Loco Moco, the original version.

Steamed white (calrose or sushi type) rice in a bowl topped by a hamburger patty, a fried egg and then smothered in a brown gravy.

sorry kgirl

i don't mean to offend, but there is no way i could even possibly get that down without gagging...it may even knock spam off the top of the list of foods i would never eat...first off, i hate eggs, especially runny ones and i don't eat red meat either so the whole thing holds no appeal... maybe i could order "one loco moco", hold the eggs, hamburger patty and gravy!

as for the goat cheese in your mashers.....it's pretty smooshy cheese, so more like crumbling into instead of chopping

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #54 of 75

the other night i made 'smashed' baby redskins to go along with one of my favorite meals, a simple roasted chicken...... i added herbed cream cheese(poor man's boursin) and scallions this time.....yo, i forgot just how good they are that way...usually i just lightly smash them with a big spoon add butter, cream and s&p, but they were a perfect  pairing this way with the chicken....

joey 

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #55 of 75
Quote:
Originally Posted by durangojo View Post

sorry kgirl

i don't mean to offend, but there is no way i could even possibly get that down without gagging...it may even knock spam off the top of the list of foods i would never eat...first off, i hate eggs, especially runny ones and i don't eat red meat either so the whole thing holds no appeal... maybe i could order "one loco moco", hold the eggs, hamburger patty and gravy!

as for the goat cheese in your mashers.....it's pretty smooshy cheese, so more like crumbling into instead of chopping

 

Yea I don't think I'd eat that either.  I'm not a fan of steamed rice.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #56 of 75
Thread Starter 

::chuckling to myself::

I shared this thread with DH, he's with you gals,

he thinks that Loco Moco is disgusting and never ate it in Hawaii. 

 

...but Miss KK if you like sushi, that's the kind of rice that I make almost every night here at Casa k~girl... and some soy sauce and furikake (crumbled toasted seaweed & sesame seed sprinkle for the rice), WAIT!  I haven't had lunch yet...

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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post #57 of 75
Quote:
Originally Posted by kaneohegirlinaz View Post

::chuckling to myself::

I shared this thread with DH, he's with you gals,

he thinks that Loco Moco is disgusting and never ate it in Hawaii. 

 

...but Miss KK if you like sushi, that's the kind of rice that I make almost every night here at Casa k~girl... and some soy sauce and furikake (crumbled toasted seaweed & sesame seed sprinkle for the rice), WAIT!  I haven't had lunch yet...

 

I love sushi, but that's about all the sticky rice I can handle. 

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #58 of 75
Thread Starter 

Joey-girl, I like that idea of the Alouette cheese,

one of their nice spiced up versions.

Did you see that they have little individual sized bricks?

Would you still put in the cream and butter?

This kind of mash/smash is not Michael’s cup of tea (“it’s too creamy, I don’t like creamy” - please a little kids whine to this statement mad.gif)

But Mom and I could dig a fork into that, forsure dude!

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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post #59 of 75
Thread Starter 

someone have some other spud recipes?  bounce.gif

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My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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from ...

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A Hui Hou (until we met), ALOHA!

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post #60 of 75
Quote:
Originally Posted by kaneohegirlinaz View Post

someone have some other spud recipes?  bounce.gif

We should start in Ireland, http://www.best-potato-recipes.com/irish-potato-recipes.html

 

I love the winter dish Tartiflette, you need a deep round oven proof dish.

Prep, slice a load of pots quite thin.Cut a small wheel of Reblochon, Camob, or Brie in half horizontely .

Fry a load of smoked bacon crispy, remove from pan and sweat onions and garlic.

 

Layer up your dish with half the pots using half the bacon,onions and garlic.Place the cheese cut side down on top of the spuds and the repeat with the pots etc placing the other half of the cheese cut side down on the top.Pour in a glass of white wine and bake.

I also add slices of smoked sausage.

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