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Food!

All about food!
Making food.
Eating food.
Where food comes from.
What you like
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How and why of food.
Bon appetit!

Members: 46
Latest Activity: 5 hours ago

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Perverse Luxury Beef

Started by Ruth Anthony-Gardner. Last reply by Grinning Cat Feb 13. 1 Reply

High Altitude Cooking

Started by Idaho Spud. Last reply by Plinius Jan 12. 6 Replies

Guillain-Barre Syndrome from Undercooked Chicken

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist Dec 12, 2016. 2 Replies

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Comment by Idaho Spud yesterday

I don't know, but perhaps you could get more water out of your hash browns by salting them, letting them sit for a while, then washing the salt off.  

Comment by Daniel W yesterday

My inner German has been complaining about the hash browns.  Yes, they are potatoes.  And yes, I use russets, not the more expensive processed frozen ones (my inner German doesn't like paying more for processed potatoes).    But, when I fry them, they come out soggy. If I try to fry them until they are not soggy, they burn.

I looked up some methods, and one common thread was to use a shredder.  I do that, a mandolin-type which is faster than a cheese grater and much easier than a food processor.  

What is helping best is squeeze out the fluid from the potatoes.  I use an old tee shit, cut up into big squares, washed in load without fabric softener to avoid off flavor.  Now they come out much more crispy without burning.  I would still like for them to stick together better.

The recipes call for clarified butter.  I use olive oil that we get in bulk at Costco, which I think is healthier.

I flavor with soy sauce for the umami and salt, and hot sauce, either Tabasco or Thai.  Ausgeseichnet!

I don't know how to make them stick together better.  Maybe add a little flour?  I use a cast iron skillet, maybe use a waffle iron?

Comment by Daniel W yesterday

I used to love popcorn but am not as big on it as I used to be.  I wonder if the modern hybrid popcorns have the same flavor as the old ones did.  Or my taste buds are not as sensitive.

I like making it with coconut oil then adding melted butter and some fine salt.  Im not a fancy guy.

Like you guys, I like using a pan on the stove top.

Comment by Daniel W yesterday

I used to love popcorn but am not as big on it as I used to be.  I wonder if the modern hybrid popcorns have the same flavor as the old ones did.  Or my taste buds are not as sensitive.

I like making it with coconut oil then adding melted butter and some fine salt.  Im not a fancy guy.

Like you guys, I like using a pan on the stove top.

Comment by Randall Smith yesterday
I, too, am a big popcorn lover. I have it at least once a week. While I have an hot air maker, I prefer Carl's method--hot oil in a pan. Yes, and I tinker around with different flavor additives. I've even grown my own popcorn (with mixed results).
Comment by Idaho Spud yesterday

A year or more ago, someone here recommended Ladyfinger popcorn, so I bought about 5 pounds of it.  I does taste as good or better than any other brand I've tried, but it's small, so it has more hard shell material compared to the popped white portion.  I don't like that, so I'm not going to buy anymore.  I'll keep trying new brands, Walgreens for one.

Comment by Idaho Spud on Monday

Sometimes I'll put some grated cheese on my popcorn.

Comment by Idaho Spud on Monday

As I get older, many things, including popcorn become more bland to the taste, so I've tried many seasonings on popcorn to spice things up.  I usually put spices in my favorite margarine and microwave it until the water mostly evaporates, then spread about 3 tablespoons of that over the corn.

Comment by The Flying Atheist on Monday

Spud, Walgreens brand popcorn is just fine.  It pops perfectly on the stove top.  I made a batch the other day and only had one unpopped kernel in the bottom of the bowl.  Of course you can flavor popcorn with a myriad of toppings and seasonings, but I just pop it in the pot with vegetable oil with a little salt added in.  That suits me fine, but I guess I could experiment.  Some movie theaters offer sprinklings like garlic salt, chilli powder, etc.  I've never tired them.    

Comment by Idaho Spud on Monday

In my younger days, when my nose was more sensitive, I loved the smell of popcorn, but the taste was always disappointing.  No where near as good as the smell.

 

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