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Post by Killer Goldfish on Aug 31, 2024 12:51:03 GMT -5
Today's lunch: 1 can Spam Diced 1 can Diced potatoes, drained 1 can sliced carrots, drained 2.25 cups of water 1 box S&B Golden Curry Put Spam, potatoes, carrots and water in pan, bring to a boil. Remove from heat, break curry into blocks and mix in till completely dissolved. Serve hot over rice. Interesting. It would never occur to me to buy canned potatoes! |
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Post by Deeky on Aug 31, 2024 15:41:38 GMT -5
What about frozen potatoes?
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Post by Killer Goldfish on Aug 31, 2024 20:39:58 GMT -5
What about frozen potatoes? What about FRESH potatoes? |
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Post by Killer Goldfish on Aug 31, 2024 20:45:14 GMT -5
Speaking of frozen potatoes, I made a kingly repast for dinner tonight after noticing that Ore-Ida Crispy Crowns were on sale at Target. They were exceptional smothered in nondairy cheese shreds, Hormel turkey-with-beans chili and plenty of ketchup. Full-on can-opener-gourmet blowout.
But I had this to eat after finding myself unable to purchase the ingredients for the from-scratch recipe I originally wanted.
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Post by Deeky on Aug 31, 2024 21:16:41 GMT -5
What about frozen potatoes? What about FRESH potatoes? They're a lot of work. |
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Post by Killer Goldfish on Sept 1, 2024 8:13:43 GMT -5
What about FRESH potatoes? They're a lot of work. Oh, I couldn't disagree more. A light scrub under water, pop 'em in the frying pan or oven and you're done. |
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Post by Killer Goldfish on Sept 1, 2024 20:37:57 GMT -5
Man, the Internet is sputtering on and off today like Trump's brain.
Anyhow, the BBQ pork loin I made came out...edible. not much more than thet.
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Post by Killer Goldfish on Sept 3, 2024 19:14:05 GMT -5
 Saw this and thought of eating at midnight at the Zombielight Cafe |
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Post by Dr. Kobb on Sept 4, 2024 9:40:21 GMT -5
Oh, I couldn't disagree more. A light scrub under water, pop 'em in the frying pan or oven and you're done. Boil `em, mash `em, stick `em in a stew. |
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Mayzshon
Bell Beefer Supreme
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Post by Mayzshon on Sept 5, 2024 7:36:05 GMT -5
What about frozen potatoes? What about FRESH potatoes? The main reason I used canned potatoes and carrots is that they are already peeled, diced, and cooked, and I am lazy. |
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Mayzshon
Bell Beefer Supreme
Posts: 644
Likes: 604
Role: Bottom
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Post by Mayzshon on Sept 5, 2024 7:37:15 GMT -5
Oh, I couldn't disagree more. A light scrub under water, pop 'em in the frying pan or oven and you're done. Boil `em, mash `em, stick `em in a stew. No, no, you're confusing them with children. |
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Post by Killer Goldfish on Sept 5, 2024 7:45:40 GMT -5
What about FRESH potatoes? The main reason I used canned potatoes and carrots is that they are already peeled, diced, and cooked, and I am lazy. But also squishy and remarkably flavorless, in that patented way that only canned foods make possible. |
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El Santo
Cock Goddess
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Post by El Santo on Sept 5, 2024 9:28:09 GMT -5
Saw this and thought of eating at midnight at the Zombielight Cafe Strangely satisfying to see confirmation of something that I knew without knowing it. Like, I knew that potatoes were originally domesticated in the Andes, and I therefore took it as given that Peru and Chile would have a wide variety of potato cultivars not found anywhere else. And I've long been assuming that, in the unlikely event that I ever found reason to go to one of those countries, one of my tourist activities would be to try as many different weird-ass potato varieties as I could. But 4000! Ye Gods! |
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Post by Killer Goldfish on Sept 5, 2024 18:51:40 GMT -5
Saw this and thought of eating at midnight at the Zombielight Cafe Strangely satisfying to see confirmation of something that I knew without knowing it. Like, I knew that potatoes were originally domesticated in the Andes, and I therefore took it as given that Peru and Chile would have a wide variety of potato cultivars not found anywhere else. And I've long been assuming that, in the unlikely event that I ever found reason to go to one of those countries, one of my tourist activities would be to try as many different weird-ass potato varieties as I could. But 4000! Ye Gods! They've been at it for a while! The deep purple one covered with knobs is called (in translation) "potato makes young wife cry" because it's so hard to scrub and/or peel. |
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Post by Dr. Kobb on Sept 6, 2024 10:32:17 GMT -5
Strangely satisfying to see confirmation of something that I knew without knowing it. Like, I knew that potatoes were originally domesticated in the Andes, and I therefore took it as given that Peru and Chile would have a wide variety of potato cultivars not found anywhere else. And I've long been assuming that, in the unlikely event that I ever found reason to go to one of those countries, one of my tourist activities would be to try as many different weird-ass potato varieties as I could. But 4000! Ye Gods! They've been at it for a while! The deep purple one covered with knobs is called (in translation) "potato makes young wife cry" because it's so hard to scrub and/or peel. Is that the only reason they call it that?
I'll see myself out, thankyouverymuch.
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El Santo
Cock Goddess
Posts: 579
Likes: 455
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Post by El Santo on Sept 6, 2024 18:30:09 GMT -5
Speaking of potatoes, I made corned beef hash from scratch tonight:
Half of a largish Vidalia onion, finely diced.
Two moderately sized redskin potatoes, grated.
About a third of a pound of corned beef, sliced almost thick enough to qualify as steaks, and then cut into thumbnail-sized chips.
Stir-fried the whole mess in butter with a bunch of fresh-cracked black pepper.
What I didn't think to do was to grate the potatoes into a colander, so that I could rinse and drain them before frying. Consequently, although they tasted wonderful, the consistency was a little off-- a bit too gluey with starch, and not nearly as crisp as I intended.
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Post by Killer Goldfish on Sept 7, 2024 20:33:45 GMT -5
I'm right now simmering a variation on a soup recipe I found in THE WEEK, using the kernels off 5 cobs of corn, fried up in the fat from a whole pack of bacon I kind of incinerated thru lack of practice. When the kernels are a little browned you add them to the stripped corncobs, a quart of chicken stock, 2 chopt taters, pepper and some smoked paprika. After half an hour of simmering you discard the cobs and run the remaining soup thru a blender. Then, last thing, you add in the bacon again.
I'm telling myself the scorched bacon fat will add even more flavor. It's certainly worked for me in other recipes.
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Post by Killer Goldfish on Sept 7, 2024 21:31:17 GMT -5
It came out GREAT. I skipped using the blender entirely but I did squash the taters a little with the masher to thicken the soup. SO GOOD.  |
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Post by Deeky on Sept 7, 2024 22:43:17 GMT -5
...fried up in the fat from a whole pack of bacon... Good lord. |
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Post by Killer Goldfish on Sept 8, 2024 10:17:54 GMT -5
...fried up in the fat from a whole pack of bacon... Good lord. It's pretty rich lol |
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