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January 2014 - Potato Challenge - Page 8

post #211 of 239
Quote:
Originally Posted by teamfat View Post
 

Wow.  What a month.

 

That potato and leek fritatta from @Cerise and @wlong's sausage, potato and bean dish were two I just wanted to taste right away. And @helloitslucas hit the spot with his rosti.  It is such a shame no one gets to taste, or even just smell the dishes on line.  This is going to be tough to choose.

 

 

mjb.


Those were Koukouvagia's dishes. :)  I wanted a taste of the frittata too!  I'll be sorry to see all these lovely potato dishes go.

Some day maybe I'll learn how to make potato knishes.

post #212 of 239
Thread Starter 

Oops.  I'll try to make sure I pick the proper person to go with the winning entries.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #213 of 239
Quote:
Originally Posted by helloitslucas View Post
 

 
Exactly what Chris said. Keep it on medium heat until it is golden to dark golden brown. That is the most important thing to get the insides just perfect.

 

You fry them in oil in Switzerland? Around here, we use lard. Not to start a Swiss-Bavarian Rösti war, though... ;)

post #214 of 239

:P

I used high fat butter for mine as I like the way it browns a bit more than oil. I can't find lard around this town. :(

Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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post #215 of 239
Quote:
Originally Posted by Koukouvagia View Post
 

 

Greek style ratatouille with potatoes, zuccchini, tomatoes, onions, garlic, parsley, mint, olive oil, oregano.

 

 

 

I don't think the French will like you to call this a greek style ratatouille. Let's make it up to the French and call it a "tian de lègumes",... that will keep them quiet.

post #216 of 239

Oh Chris, but aren't you the one who's been calling your dishes a la grecque?  Must we find offense in something only meant as a compliment?

"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 #217 of 239

Our kids love my Green Bean Mashed Potato Cassrole.

 

http://moonlake.hubpages.com/hub/Green-Bean-and-Mashed-Potato-Cassrole

 

CREATOR: gd-jpeg v1.0 (using IJG JPEG v62), quality = 90

 

My husband works on a farm here are a couple potatoes he has came home with.

 

post #218 of 239
Quote:
Originally Posted by ChrisBelgium View Post
 

 

I don't think the French will like you to call this a greek style ratatouille. Let's make it up to the French and call it a "tian de lègumes",... that will keep them quiet.

I don't have a problem with "greek style ratatouille". Potatoes, oregano, mint could be the additions that give it the "greek style" term. I don't have a problem with "tian de legumes" either. It's all good. I guess I'd have a problem if you simply called it "ratatouille", mostly because of the potatoes. In any case whatever you call it, it looked stunning and I'm sure it was delicious. Good job Kouk'. 

post #219 of 239

My family on me Mom's side came from an area of Nova Scotia by Yarmouth, called Hubbard's Point, the dish that was my/is favorite, is called RAPPIE PIE
it's made from grated potatoes, the have been rung of of all the fluid they contain, the fluid measured and replaced with Chicken stock,
The chicken also provided the protein, it was boned and a layer of Grated Potatoes, placed on the bottom of a casserole (size, is by how many Potatoes you grate) then a layer of chicken meat, covered by the rest of the potatoes.
The broth is poured over this and strips of Salt Pork are placed on top, place in the oven until cooked and the top is crispy
Most of the people from this area spoke french and didn't have much, but what they had they did it up finest kind

There is even a Facebook for rappie Pie
Warning this is a labor intensive project
Fact... The Potatoes grown in New England, the starch fluid would be Blue
The Potatoes grown in the South the starch fluid would be Red

If you go to here
http://en.wikipedia.org/wiki/Rappie_pie

The history of Rappie Pie and other things about it
How many have never heard of Rappie Pie???????

post #220 of 239

Ask a butcher to save you some fat.
 

post #221 of 239

The french would claim it and we would give it to them but really its,a part of Occitan cuisine,
This kind of gastronomy is mostly Mediterranean, very near to Catalan cuisine and Italian cuisine in the east, a little less in the west, which has influences of Atlantic cuisine.
It is due at the large extension of Occitania, which goes from Atlantic Ocean, in the South of France, to the Mediterranean Sea, and the fact that it takes local products adapted to local geography, that it is very diverse.

Yes it is French

post #222 of 239
Thread Starter 

Wow.  What a month.  This happened to be the 10th monthly challenge.  As a refresher, the month, theme and host:

 

April              gelatin, eastshores

May              offal, GeneMachine

June             pasta, petalsandcoco

July              pork, ordo

August          tomatoes, ChrisBelgium

September    figs, ChefLayne

October        cabbage, Butzy

November     mushrooms, Slayertplsko

December     cinnamon, GeneMachine

 

 

For this challenge, we had 28 people present 100 dishses.  Most prolific were @ChrisBelgium with 15 dishes, @JonPaul and @Koukouvagia with 11 each.  Anyone of the dishes they presented would have well represented the challenge.

 

I've been a bit lax in commenting on entries throughout the month, and I will not be saying something about all 100 here.  Some of the highlights that struck me were @chefbuba and the pastrami sandwich with fries.  Actually most of the dishes that I most wanted to eat at first glance were the simpler types.   Like @French Fries potato pancakes, sour cream and smoked salmon, or the fries, sausage and eggs presented by Kouk.  The one dish that I actually made at home was based on @phatch's potato and onion soup.

 

There is no way without seeing, tasting and smelling you can line up the dishes from worst to best.  It is more like placing them in a circle, spinning the wheel and seeing where it stops.  There are certainly no losers in these challenges.  But the duty of the host is to pick the "winner" to carry on for the next month.  The person I chose posted a simple dish that struck me right off the bat as something I'd like to try, a potato, red pepper and leek gratin.  And just the other day his  Rösti with a poached egg and hollandaise sauce struck me as something I really wanted to try on the spot.

 

So, I'm handing the reins over to @helloitslucas for February.

 

Good job, each and everyone of you.  Marjorie would be proud of you all.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #223 of 239

Well deserved - congratulations!

post #224 of 239

Whoa! Thank you! Everyone did a really good job and I know I learned a lot of new things about the humble potato.

New challenge coming up!


Edited by helloitslucas - 2/1/14 at 3:06pm
Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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post #225 of 239

@helloitslucas FANTASTIC!

everyone's dishes were out of this world, made be drool, we NEED at the least scratch-n-sniff at CT...only wish that I had the time to have participated

MAHALO, Thank you @teamfat for being such a terrific host this past month, a job well done

post #226 of 239

... oh and I forgot to say, mjb aka @teamfat thanks for the recap of the monthly challenges, I hadn't realized that there have already been TEN!!  WOW!

Note to self: PM to @Nicko or @phatch that maybe a new sub catagory can be created for Monthly Challenges to track all of these fabulous threads and photos ??

post #227 of 239

I think we should leave the actual threads in Food & Cooking, so that they actually get seen. A stickied link repository to previous challenges would be great, though.

post #228 of 239
Thread Starter 
Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #229 of 239

Congrats to @helloitslucas !!! :) You definitely deserve it, your dishes are always outstanding. Looking forward to checking out the new Fish challenge (haven't looked at the new thread yet). 

post #230 of 239

Well done Lucas! We wait for the next challenge.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #231 of 239

totally deserved,a worthy winner....nice work lucas!

"Be Passionate,Love,Dream Big,Be Spontaneous,Celebrate,Change The World......Or Go Home"
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"Be Passionate,Love,Dream Big,Be Spontaneous,Celebrate,Change The World......Or Go Home"
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post #232 of 239

Bravo Lucas, well deserved! And bravo to mjb as well for this very successful challenge.

post #233 of 239

Bravo helloitslucas!  And thanks again teamfat for stepping up and calling such a good ingredient.

 

Also, I'm quite impressed by all the newcomers, welcome and please stick around for the next challenge!

"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 #234 of 239

Awesome job everyone! I know it must have been tough, especially with some of the newer entries being outstanding in their own right. It's great to see how the challenge connects so many people around what we all are passionate about, food, and of course EATING food! :D  Looking forward to Feb 2014's challenge.

post #235 of 239
Thread Starter 

For those of you who don't remember, @eastshores was the one who brought up the idea of the monthly challenges.  I, for one, applaud the idea of something to help us all stretch our imaginations a bit, cast a different eye on some basic ingredients, and just have fun with our food!

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #236 of 239
Quote:
Originally Posted by teamfat View Post
 

For those of you who don't remember, @eastshores was the one who brought up the idea of the monthly challenges.  I, for one, applaud the idea of something to help us all stretch our imaginations a bit, cast a different eye on some basic ingredients, and just have fun with our food!

 

mjb.

i'll second that!!great idea easty!

"Be Passionate,Love,Dream Big,Be Spontaneous,Celebrate,Change The World......Or Go Home"
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"Be Passionate,Love,Dream Big,Be Spontaneous,Celebrate,Change The World......Or Go Home"
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post #237 of 239

Made poutine months ago, but deleted the pictures on my phone. I was bored today and had some curds in the fridge.

Roasted off an inside round yesterday, this is the pan drippings and some of the trim cooking for the gravy.

Hand cut fries on their second fry


Requisite cheese curds from the Tillamook cheese factory

Ready to eat!

post #238 of 239

oh my gravy all over (that's OMG! in my world) @chefbuba I have yet to try that, but SOOOO want to!

post #239 of 239

Glorious, yet barbaric ;)

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