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Post by hwinpp on Sept 3, 2010 5:10:49 GMT
I once bought peeled potatoes in a jar, more expensive of course but not that bad, actually no difference in taste to normal potatoes.
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Post by hwinpp on Oct 5, 2010 3:45:54 GMT
I don't know whether roesti are made with cooked or raw potatoes, but Bavarianstyle potatoe pancakes have to be made of grated raw potatoes:  |
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Post by Deleted on Oct 5, 2010 6:41:33 GMT
The reason I'm thinking of rösti being made with cooked potatoes is that my friends from Zürich consider it to be a "use up all the leftovers" dish (I love that kind of dish!), where you pull the left over roasted potatoes out of the refrigerator with a piece of sausage that you cut up small, maybe add another potato or two and some chopped onion, hey don't forget the lardons, etc...
I will just never figure out how they never get it to stick to the pan, no matter what pan they are using. And I am always in awe of the plate flipping maneuver at mid-cooking.
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Post by bixaorellana on Oct 5, 2010 7:11:04 GMT
Aren't hash browns usually made from leftover baked potatoes?
I'm getting a kick out of the fact that the first two threads in On the Menu right now are meat and potatoes.
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Post by hwinpp on Oct 6, 2010 7:03:50 GMT
I once bought peeled potatoes in a jar, more expensive of course but not that bad, actually no difference in taste to normal potatoes. I am only just now seeing this....I can't even fathom this at all!!!! Where was this HW?? And why would you buy it?? Were regular/fresher unpeeled potatoes not available to you? I guess I would buy it if I had no choice but....  ... And I missed this yesterday! I think I was being influenced by the marketing. It seems so easy, go to a supermarket, walk down the aisles, see potatoes in a glass... then you think, hmmm, no cleaning, no peeling. Just use immediately. You only realise you fell for it after you get home and start thinking about it... I do remember they were quite tasty (that might be because of the salty brine they're in) but also that I could have bought 2kg of fresh potatoes for the same price, actually probably 3kg... Rösti ticks all the boxes with me but I tend to always make it with grated raw potato. I think you can make it with either and it still be rösti but if I cook the potato first, or already have cooked potato, I will then add bacon and call it Bratkartoffeln. Mark, would you call Bratkartoffeln sauteed potatoes in English? |
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Post by onlymark on Oct 6, 2010 7:53:23 GMT
hwinpp, I think you would more or less.
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Post by onlymark on Oct 6, 2010 7:57:04 GMT
Potatoes in a jar are something I don't buy regularly, but I nearly always have some in the cupboard. They last a long time and are quick and easy to use in an 'emergency' as a stand-by food source for soup/stews, plus I've even cut them and fried them to make a quick Bratkartoffeln.
But I do far prefer fresh.
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Post by Deleted on Oct 7, 2010 20:19:32 GMT
And that's why I think I should have those vacuum packed potatoes on hand at all times, too. The problem is that they are so easy to use quickly that any eruption of laziness in my brain dooms them to premature use.
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Post by lagatta on Oct 7, 2010 21:46:57 GMT
I have a tin of those little potatoes. They are rather pointless, but sautéed in some rendered duck fat, would be very appealing indeed...
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Post by traveler63 on Oct 13, 2010 15:49:19 GMT
Re Hash Browns. I have always made hash browns from grated raw potatoes with all of the water squeezed out. Any left over baked potatoes I mash and make potato pancakes, just really the potato mashed down and fried.
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Post by hwinpp on Oct 14, 2010 4:16:47 GMT
Re Hash Browns. I have always made hash browns from grated raw potatoes with all of the water squeezed out. Any left over baked potatoes I mash and make potato pancakes, just really the potato mashed down and fried. Ahh, thanks for that, T63, now I understand the difference. Hash browns= raw grated potatoe Potatoe pancake= cooked mash potato, fried How do you call cooked mashed potatoes, but deep fried? In German they're called 'Kroketten', sounds like a French loan word. |
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Post by bixaorellana on Oct 14, 2010 5:46:08 GMT
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Post by Deleted on Oct 14, 2010 7:07:40 GMT
Hash browns= raw grated potatoe Potatoe pancake= cooked mash potato, fried How do you call cooked mashed potatoes, but deep fried? In German they're called 'Kroketten', sounds like a French loan word. My potato pancakes use exclusively raw ingredients (potato, onion, egg...). Croquettes is indeed the word for something fried on the outside but soft inside. |
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Post by traveler63 on Oct 14, 2010 17:59:19 GMT
You are right K2. I forgot you have to have a little something to bind the potatoes together.
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Post by bixaorellana on Jun 20, 2011 20:17:31 GMT
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Post by Deleted on Jun 20, 2011 21:45:30 GMT
"Thin and crisp" fries are good for the compost heap, as far as I am concerned, and that's what most of the health authorities say as well. The crispier the fry, the worse it is for you -- soaks up more oil and creates more carcinogens. I like my fries limp and chubby, so you can actually taste the potato.
Meanwhile, I made potato pancakes again yesterday. It sort of disturbs me to stray from my grandmother's recipe, but I am experimenting more and more. Yesterday's version with quite a bit of Cayenne pepper, cumin, turmeric and flat parsley was not bad at all, but next time I am pretty sure that I am moving on to curry, garlic and ginger potato pancakes.
I also need to experiment with adding just a tiny bit of cheese.
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Post by bixaorellana on Jun 20, 2011 21:49:10 GMT
You let me win the bet with myself that the very first comment after posting #116 would be some guy saying that he only liked fat fries.
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Post by fumobici on Jun 21, 2011 4:10:51 GMT
Both kinds can be excellent. McDonald's fries are excellent examples of the thinner type but not as good as when they used beef tallow- but the drop off since using vegetable oil is smaller than I had feared.
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Post by Deleted on Jun 21, 2011 8:34:09 GMT
An additional drawback of shoestring potatoes is that they get cold much faster. Having been in regions where the french fries are often brought out on a large collective platter for a group to share, it is out of the question to serve something that loses its appeal before it even finishes passing around the table.
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Post by onlymark on Jun 21, 2011 12:45:46 GMT
Another thing I don't like about them is you need at least half a dozen together to get decent mouthful.
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Post by bixaorellana on Jun 21, 2011 21:07:26 GMT
Oh, Christ!
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Post by joanne28 on Jun 24, 2011 20:00:36 GMT
I agree with kerouac. Fat and limp fries are the only way to go. Shoestring fries are a disgusting abomination, at best. ;D
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Post by bixaorellana on Jun 24, 2011 20:25:16 GMT
Crisp anything is good.
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Post by rikita on Jul 10, 2011 15:04:42 GMT
well i grew up with the idea that with any normal meal, you have potatoes - maybe sometimes rice or pasta instead, but that was for special occasions. oh, and if i didn't like something my parents made as a kid, the alternative was always potatoes with butter and salt. the potatoes we had were usually always salt-potatoes (i.e. just normal boiled ones), and sometimes sauteed potatoes from the leftovers, or mashed potatoes when it was a meal just for the kids or if we had stomach aches. oh and sometimes we had potatoe soup.
these days, i like potatoes still but don't make them as often, first of all because mr. r. isn't as fond of them, and secondly i am usually too lazy to peel them. so if i make them, i often like to make baked potatoes, or sometimes "pellkartoffeln" (i.e. cooked with peeling). but i still like mashed potatoes or sauteed potatoes too, or souffle with potatoes (i mean auflauf?). Also put them into vegetable soups. but i guess my most common form of eating potatoes these days is fries (the ones i buy frozen, and just make in the oven), because i am lazy...
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Post by bixaorellana on Jul 10, 2011 15:56:16 GMT
"pellkartoffeln"  Words like that are the reason that I wish I spoke German. Rikita, try this. It's pelkartoffeln, simple to make, & might convert Mr. R to liking potatoes more. |
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Post by mich64 on Jul 10, 2011 17:32:10 GMT
Yesterday at my parents they made my favourite, BIG new potatoes wrapped in tin foil whole and put on the BBQ to accompany steak and ceasar salad.
I just love scooping out the potato and covering with sour cream and topping with lots of pepper! Then the skins you line the inside with some butter and more pepper. Very delicious!
Cheers,
Mich
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Post by rikita on Jul 12, 2011 6:09:50 GMT
thanks... will try it...
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Post by hwinpp on Jul 12, 2011 18:03:12 GMT
I think a Kartoffelauflauf is more a gratin than a soufflé. Whadyall think?  or  |
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Post by Deleted on Jul 12, 2011 18:36:26 GMT
That looks like what I would call a gratin savoyard. I don't care what you call it -- I'll have some! |
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Post by tod2 on Jul 15, 2011 13:45:07 GMT
Going back to fries for a moment....here in South Africa we call limp fries "slap chips" pronounced 'slup', or in English, Sloppy fries. It is very difficult to get them these days but if I'm lucky the fish 'n chip shop
seems to serve quite a few wrapped up with the fish.
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Words like that are the reason that I wish I spoke German.
