Actually, I'd say you're right. I started doing the "garbage" thing back in college because the potatoes themselves were dried out and tasted like s***. Give me a decent potato, properly cooked, and I'm with you.
Hashbrowns
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Actually, I'd say you're right. I started doing the "garbage" thing back in college because the potatoes themselves were dried out and tasted like s***. Give me a decent potato, properly cooked, and I'm with you.
Same here. We go through a lot of whole pepper in my house. My favorite grinder is a Perfex, all metal, hand made in France
. They used to sell them at Crate and Barrel. They last forever. I've heard good things about Peugeot pepper mills too.
mmmm... taters.
Gawd dammit, you beat me to it. Sure do like them french fried taters, uhnnmm hmmmm.
Somebody write this down. Today I was quicker than someone at something on MUD.
Even if it was an obvious reference.
Come on, you were quicker than ME. That's not sayin' much.
Same here. We go through a lot of whole pepper in my house. My favorite grinder is a Perfex, all metal, hand made in France
Is this a post from Marthastewart.com?
- Thread starter
- #67
Same here. We go through a lot of whole pepper in my house. My favorite grinder is a Perfex, all metal, hand made in France
We've had the same pepper grinder for over 10 years. It grinds pepper well...
hasbrowns, IMO are shredded.
homefries are cubed.
some call homefries hasbrowns and some call hashbrowns homefries.
no matter.
when done well, it's the bombdiggity.
I like my hashbrowns shredded, fried in bacon grease, butter or chicken fat, very crispy on the outside and hot, steamy and fluffy on the inside. salt, pepper...nothing else.
for potatoes in general, some of the best I've made are a byproduct of a roast chicken dish -- the thinly sliced potatoes are layered in the bottom part of a broiler pan, when the chicken roasts on top and the fat drips down onto the potatoes, it makes them SOOOOOOOO gooooooood
I posted this one up before somewhere...
homefries are cubed.
some call homefries hasbrowns and some call hashbrowns homefries.
no matter.
when done well, it's the bombdiggity.
I like my hashbrowns shredded, fried in bacon grease, butter or chicken fat, very crispy on the outside and hot, steamy and fluffy on the inside. salt, pepper...nothing else.
for potatoes in general, some of the best I've made are a byproduct of a roast chicken dish -- the thinly sliced potatoes are layered in the bottom part of a broiler pan, when the chicken roasts on top and the fat drips down onto the potatoes, it makes them SOOOOOOOO gooooooood
I posted this one up before somewhere...
hasbrowns, IMO are shredded.
homefries are cubed.
some call homefries hasbrowns and some call hashbrowns homefries.
no matter.
when done well, it's the bombdiggity.
Wikipedia supports your definition.
- Thread starter
- #71
Now with an open mind, read this:
I have found, in the refrigerated section of my grocery store, some prepackaged shredded hash browns that are AMAZING. They are just pre-shredded potatoes. You still have to fry them but it just makes cooking them a helluva lot easier. I will fry those up, toss on some pepper and shredded sharp cheese, put some ketchup in a pile next to them and go to town! I cook for one so one of these packages is good for 2-3 breakfasts for me.
I have found, in the refrigerated section of my grocery store, some prepackaged shredded hash browns that are AMAZING. They are just pre-shredded potatoes. You still have to fry them but it just makes cooking them a helluva lot easier. I will fry those up, toss on some pepper and shredded sharp cheese, put some ketchup in a pile next to them and go to town! I cook for one so one of these packages is good for 2-3 breakfasts for me.
most frozen shredded taters are okay in my book for most daily eatin'
if I'm doing fancy or making something for hard-core foodies...I'll shred fresh, but IMO, with hashbrowns, it's all pretty much the same...
then again...I tend to buy the good stuff
Do you eat that with those microwaveable burgers?
for potatoes in general, some of the best I've made are a byproduct of a roast chicken dish -- the thinly sliced potatoes are layered in the bottom part of a broiler pan, when the chicken roasts on top and the fat drips down onto the potatoes, it makes them SOOOOOOOO gooooooood
I posted this one up before somewhere...
ok, give up the goods, I haven't heard of this before.
Before you say that, try real course ground black pepper on vanilla ice cream.
Sounds odd, but tasty.
Sounds odd, but tasty.