>> 4: This week, after years of searching, I finally >> discovered the secret to excellent hash-brown >> potatoes. > >OK Steve, what is it? > >I'm sitting on the edge of my chair..... > >Kenneth Waller
It's a secret! Well, it's a secret known to short-order cooks the world over. I don't know why it took me so long to figure it out, I guess I'm just slow. Boil your potato(es) whole, then store in a cool dry place for a couple of hours. (Refrigerate overnight works too). After the potato is cool and dry, grate it coarsly. It is now ready for frying in butter or oil or combination (to taste) with or without herbs & spices (to taste). Turns out, it's the drying that's critical. Of all the combinations of cooking and grating that I tried, that's the one I missed. Now as soon as I finish breakfast and contemplate my part in avoiding or creating global disaster, I'll be ready to unleash my Pentax do some photography--nothing more strenuous than a walk in the park with my K10D today. I hope y'all appreciate how I dragged the subject on topic. STF -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net
