on: https//:www.twitter.com/mamaraquel
-Original Message-
From: Cookinginthedark On Behalf Of
gail johnson via Cookinginthedark
Sent: Saturday, January 09, 2021 2:46 AM
To: Cooking in the Dark
Cc: gail johnson
Subject: Re: [CnD] potatoes
probably 3
probably 3
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: Sunday, June 12, 2016 9:10 AM
To: cookinginthedark@acbradio.org
Cc: Mike and Jenna
Subject: Re: [CnD] Potatoes
Hi sugar I love adding cream cheese but in order for them to bring up cirtain
foods here they have to freeze hour milk and most all our darry and it makes
the creamcheese have a strange
]
Sent: Sunday, June 12, 2016 11:37 AM
To: cookinginthedark@acbradio.org
Cc: Sugar <sugarsy...@sbcglobal.net>
Subject: Re: [CnD] Potatoes
Have you tried adding cream cheese instead of sour cream?
Knowing your own darkness is the best method for dealing with the darknesses of
other people.
-
: Sunday, June 12, 2016 7:34 AM
To: cookinginthedark@acbradio.org
Cc: Mike and Jenna
Subject: Re: [CnD] Potatoes
Hi,
I always use our kitchen aid stand mixer when I make mashed potatos and I
always add butter and sourcream. Last night we replaced the milk with half and
half and found it made them
@acbradio.org
Cc: Mike and Jenna
Subject: Re: [CnD] Potatoes
Hi,
I always use our kitchen aid stand mixer when I make mashed potatos and I
always add butter and sourcream. Last night we replaced the milk with half and
half and found it made them taste even better.
-Original Message-
From
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, June 11, 2016 6:47 PM
To: cookinginthedark@acbradio.org
Cc: Susie Stageberg <sstagebe...@gmail.com>
Subject: Re: [CnD] Potatoes
I know people who use a ricer are dedicated to that way, but I love, love, love
my stand mixer. It makes fluffy mashed po
org>
To: cookinginthedark@acbradio.org
Date: 06/11/2016 5:47 pm
Subject: Re: [CnD] Potatoes
>
>
> I know people who use a ricer are dedicated to that way, but I love, love,
> love my stand mixer. It makes fluffy mashed potatoes and my family inhales
> them. Sometimes I drop a clove of garlic in
.
Susie
-Original Message-
From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, June 11, 2016 4:50 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: Re: [CnD] Potatoes
There are many different delicious ways to fix potatoes. I like
@acbradio.org
Cc: Sugar
Subject: Re: [CnD] Potatoes
This morning I diced a few russet potatos placed a little butter flavored olive
oil and added chopped green bell peppers, red onions,diced tomatos and added
garlic powder,salt and pepper then on my skillet let it cook for about 15
minutes on med. Heat
Vincent via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, June 11, 2016 1:50 PM
To: cookinginthedark@acbradio.org
Cc: Abby Vincent
Subject: Re: [CnD] Potatoes
I love trying different types of potatoes. Russets are great for the classic
baked potato and mashed potatoes
I love trying different types of potatoes. Russets are great for the classic
baked potato and mashed potatoes. For potato salad, I like half red, half
fingerling. Yukon Golds are great for both baking and salads. My potato salad
has whatever kind of potatoes I have, boiled, sliced, and while
Good knife skills are paramount when working in the kitchen, doubly so for
blind folks.
Remember first that there is an eighth of an inch all along the blade that
is dangerous, and the rest of the knife is mostly harmless unless you use it
as a club to bludgeon someone. Give that eighth of an inch
Crockpot Baked Potatoes
Potatoes -- use 6-12 of them
Prick potatoes with fork. Wrap them in foil. Fill Crock-Pot with 6 to 12
potatoes. Cover. Go away. Cook on Low 8 to 10 hours (High: 2 1/2 to 4
hours].
- Original Message -
From: Tom dickhoner tdickho...@fuse.net
To:
Tom,
I've done it both ways. If using foil, wrap each in foil after scrubbing
and taking off any spots if necessary, and drying. Then put in crock and
start on high for an hour and turn to low. Depends how many you're going to
make, what size. Some times it's easier with the oval crock.
This sounds like a great way to make potatoes in advance. I've given up on
mashed potatoes because you really need to make them right before you serve
them, along with a multitude of other tasks while you entertain your dinner
guests. If I want to add cheese to this recipe, when would I add
I learned about preparing mashed potatoes ahead of time in the book called
Little Heathens. The story takes place in the 30s, the author's family
were farmers. They made mashed potatoes ahead of time (below) placed them
in the warm area of the stove
until the next meal. I have not tried it.
Hi,
I think I would put the cheese about half way through.
It definitely is an interesting method.
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Hi,
there are different ways to do that. I prefer using the wide pealers, not
the narrow long ones. I try to go systematicly from top to bottom, moving
the potato a little bit after each stroke. When I'm done I rince the potato
in the sink. This way it's easier to tell if some of the skin is
I do it over the sink. Usually depending on the recipe, I have to cut
the potatoe in sections anyway. So after scrubbing it thoroughly, I cut
it, say, into 4 sections, and I use a pealing knife, and when I'm almost
done I hold it under water, which makes it much easier to feel the
places where
I used to use a potato peeler with a fat handle that feels good in my hand.
I just run the peeling blade across the potato and away from me. Sometimes
I would miss some of the peel, but I could usually feel the rougher surface.
I have learned that scrubbing the potatoes with either a scrub
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