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Comment by Idaho Spud on March 3, 2017 at 8:31am

Randy, hope you take no offense at me trying for a little humor about your pie.  I have brain farts very often, so have no problem with others.

I've started using my cast iron pan again, and will read the latest posts on the subject when I get a few things completed I want to do this morning.

Comment by Randall Smith on March 3, 2017 at 7:41am

Duh me--more of a brain fart than blaming it on a mistype: chess, not cress. The "creamy chocolate chess pie" recipe came from "The Spruce Cooks" website. I think they used to be "Recipe of the Day". I get a new suggestion every day.

I keep adding new recipes to my "box". Yesterday, I casually leafed through them and thought "why?" So many I don't use and will never use. But never say never, so I keep them.

Comment by Joan Denoo on March 2, 2017 at 10:57pm

The Boss of the Swamp also discusses old cast iron pans; in this video an old cast iron waffle iron.

Comment by Idaho Spud on March 2, 2017 at 10:03am

I had to Google Chocolate Cress Pie, but couldn't find any.  Found a lot of Chocolate Chess Pie recipes, which seemed to have nothing special in them, not even any pawns (or prawns).

Comment by Randall Smith on March 2, 2017 at 7:49am

Lilac, I've never tried brown rice flour. Sounds interesting.

Yesterday, when I made a pie crust for a Chocolate cress pie, it called for one and a fourth cup of flour. I combined rye flour and corn meal flour with the standard wheat flour. Turned out great. Of course I was more focused on what was inside in crust! Yum yum.

Comment by Randall Smith on March 1, 2017 at 7:20am

I've been adding a simple "white sauce" to many of my dishes, including potatoes: Milk, flour, butter, seasoning, maybe sharp cheddar cheese. They say to avoid eating "white" foods, and these ingrediants are certainly that, but what the heck, it tastes good!

Comment by Joan Denoo on February 28, 2017 at 2:25pm

Daniel, your "Inner German" serves you well in these days of uncertainty and radical changes. The disciplines give us the tools of flourishing during a downturn. 

Let's celebrate our "Inner" knowledge passed on to us by generations of mothers and fathers facing hardships. 

Comment by Joan Denoo on February 28, 2017 at 2:04pm

I shred my potatoes using a food processor if cooking for a crowd, or my mandolin shredder for a small group. I shred them into a bowl of cold water, drain, use a clean linen pillow cover saved for this purpose. In my Grandma Whitehead's kitchen in the summer we went outside and swung the bag of shredded potatoes around until the shredded spuds felt dry.

I have a hot cast iron skillet ready with hot coconut, and pour the potatoes from the pillow case into the hot fat. In Grandma's kitchen, we used only lard. 

I put the used pillow case into a cold water bath in the sink  because potatoes turn the case an ugly black color. I let the pillow case dry then put it in the dirty kitchen hamper to be washed with hot water. Grandma's kitchen and bathroom always smelled of Purex, even when she used a wash board. 

Living in the country, using well water, and a septic system, I can't use bleach of any kind unless I pour the dirty bleach water outside on the ground. Obviously, I don't like to work that hard, especially in winter. 

Grandma said not to "worry" the potatoes. Let them cook until they are brown on one side; then turn and let the other side brown. 

I often top off the hash browns with a poached egg and jullien cooked ham or bacon. 

Comment by Joan Denoo on February 28, 2017 at 1:14pm

Rösti or röschti is a Swiss dish consisting mainly of potatoes, in the style of a fritter. It was originally a breakfast dish, commonly eaten by farmers in the canton of Bern, but is now eaten all over Switzerland and around the world. Wikipedia

Chris, this sounds exactly what I like in hashed browns. 

Comment by Idaho Spud on February 28, 2017 at 12:54pm

Wikipedia says:

"Although basic rösti consists of nothing but potato, a number of additional ingredients are sometimes added, such as bacon, onion, cheese, apple or fresh herbs. This is usually considered to be a regional touch."

However, I like the sound of Plinius' rosti better.


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