Sheesh, here in Idaho the potatoes come out of the ground dry already.
Tom C. >From: Steve Farnham <[EMAIL PROTECTED]> >Reply-To: Pentax-Discuss Mail List <[email protected]> >To: PDML <[email protected]> >Subject: Doomsday Hash Browns >Date: Thu, 28 Dec 2006 01:52:49 -0800 (PST) > > >> 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 -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net
