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Post by auntieannie on Jan 18, 2011 19:37:54 GMT
Hachis parmentier is delicious and I also remember mom cooking beef patties (served with rice or pasta or potatoes... but not in bread(yuck!) but she made it from fresh ingredients. She used to ask the butcher to hash a piece of meat she'd buy. yes, onions, tomatoes, parsley, a little bread and a little stock did make it really really delicious. I will need to cook this for my housemate! Left overs... a thing of the past. It is rare we have any here. although more often now that my housemate cooks a fab chicken roast dinner sometimes on a Sunday. So those Mondays, the left over chicken goes into work lunches such as salads and also into curries, stews and soups.
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Post by lagatta on Feb 7, 2013 3:04:08 GMT
The potato subjects called to mind a very humble but pleasant dish, if made well: hash. I'm not referring to the marijuana derivative... en.wikipedia.org/wiki/Hash_%28food%29The Southern US variations are especially yummy! I always thought of picadillo as a slightly different category, but it's all good I was personally interested in this: rivertreekitchen.com/potato-ham-hash-its-not-just-for-breakfast/because someone bestowed a little hunk of (good) ham on me, I have very nice Yukon Gold potatoes and of course onions, and chopped parsley. Is this disgusting pigfeed or something you would feed casual, homey guests? (with a nice green salad, say). And of course leftovers could go in a flat omelette/tortilla/fritatta...
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Post by htmb on Feb 7, 2013 4:07:44 GMT
I'm not partial to the name, but I love potatoes, onion, peppers, and ham all cooked together. I prefer to prepare it in a well-seasoned cast iron skillet and I love it when the ingredients develop those little crunchy bits of goodness. I will sometimes eat mine with a fried or scrambled egg served on top, along with a little shredded cheese.
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Post by lagatta on Feb 7, 2013 12:56:37 GMT
I do have a very well seasoned cast-iron skillet - I certainly wouldn't want to use a nonstick pan for such a dish as one of the sites I posted suggested. I do have a couple of nonstick pans but they only get used for things like omelettes and crêpes (that don't require high heat). I have never found a nonstick pan, even an expensive one, that can really stand up to high heat without deterioration.
Yes, it is a very ugly name, sounds like slop. I know Bixa mentioned some fish hashes from Mexican cuisine as well.
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Post by Deleted on Feb 7, 2013 13:11:34 GMT
I found the original thread about this subject and merged it in case there is anything worth reading.
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Post by lagatta on Feb 7, 2013 15:06:03 GMT
Thanks Kerouac!
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Post by lagatta on Mar 24, 2019 16:01:22 GMT
We have a local version of shepherd's or cottage pie, or hachis parmentier, that goes by the odd name pâté chinois, though there is nothing Chinese about it, nor is it a true pâté. It usually includes maize/corn kernels.
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Post by kerouac2 on Mar 24, 2019 16:54:09 GMT
Chinese? Now that is truly odd as a name, even though we all know that the Chinese eat just about anything (and are right to do so). Maybe there is a link to the idea of riz cantonnais (fried rice) which was originally just the concept of reusing leftover items.
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Post by cheerypeabrain on Mar 24, 2019 17:50:02 GMT
I used to catch the bus with a lady who came to the UK from Hong Kong. She was married to an English chap and they moved to Leicester for some reason ANYWAY...she said that when she was fed up of colleagues demanding that she take in some authentic Chinese quisine she would cook them crispy duck and chicken feet. Soon shut them up.
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