Sunday, January 30, 2011
All That Meat And No Potatoes
Friday, January 28, 2011
Thursday, January 27, 2011
Wednesday, January 26, 2011
Tuesday, January 25, 2011
1. Potato 227 up, 15 down
White people living or travelling in South East Asia.
White ex-pats are often seen as fat, white and inert. Common variants are "fat potato", "stupid potato", "dirty potato" and so on.
Potato was first coined in 2008 by ex-pats living in Vietnam. It was first reference in the Vietnam Times in January 2009, and spread quite quickly throughout Vietnam and is currently becoming pervasive in major ex-pat hubs including Bangkok, Kuala Lumpur and Ho Chi Minh City. Term has also surfaced in the SE Asian community in Australia.
In Sydney the increased Anglo-Saxon interest in Asian cultures has led to this word being used in a derogatory manner to describe Anglo-Saxon patrons to SE Asian establishments.
Potatospeak is a humorous term used to refer to metaphors which use this slang, including:
Potato Salad - a large gathering of potatoes, usually around hotel swimming pools.
Mashed Potato - amotorbike accident involving at least one potato. Often includes a muffler burn.
Baked Potato - sunburn
Potato Wedge - a poorly executed motorbike manouever
Potato Famine - a potato orders a meal at a local restaurant. On arrival he realises it is completely inedible.
Atkins Diet - a period of time when the potato decides he or she doesn’t want any more potato in his life.
Bubble and Squeak - older potato who has hooked up with a younger, beautiful local girl
Fauxtato - a local person who is sitting in a Hard Rock Cafe.
"We went to this really nice Italian Restaurant in the old quarter of Hanoi, and it was full of potatoes."
"You should have seen the potato salad around the pool at the Sofitel last weekend."
Monday, January 24, 2011
Sunday, January 23, 2011
Saturday, January 22, 2011
"You see, I really have wanted to make it so that people get the idea that these folk, who are eating their potatoes by the light of their little lamp, have tilled the earth themselves with these hands they are putting in the dish, and so it speaks of manual labour and — that they have thus honestly earned their food. I wanted it to give the idea of a wholly different way of life from ours — civilized people. So I certainly don’t want everyone just to admire it or approve of it without knowing why."
-Vincent van Gogh
to Theo van Gogh
Thursday, 30 April 1885(click to enlarge)
Friday, January 21, 2011
Thursday, January 20, 2011
"There are a good deal of vitamins and minerals in potato residues, and it's free of gluten."
"That means that people with celiac disease or gluten intolerance may eat the bread."
"I guess you've noticed something a little strange with Dad. It's okay, though. I'm still Dad."
"I know this sounds crazy, but ever since yesterday on the road, I've been seeing this shape. Shaving cream, pillows... Dammit! I know this. I know what this is! This means something. This is important."
Wednesday, January 19, 2011
Don't shoot, piano player
"[H]e seemed to be the typical college student and none had witnessed any unusual behavior from him in the past."
"So. I had a big baking potato, a medium-sized beet, and a small sweet potato — "
Bittman is all about pancakes today which is fine - I love my sweet syrupy p-ann-cakes as much as the next guy. But this is a blog with a potato purpose. So I did a quick search and found just what I was looking for: Unbeetable!
Tuesday, January 18, 2011
"When I first started, there weren't any wild hogs around. And sweet potatoes are like candy to a wild hog."
Sweet potato farms are disappearing in Texas and wild hogs are part of the problem.
Monday, January 17, 2011
HELLY MACKEREL! (Or: Why I Won't Be Giving This Recipe A Go Even Though It Contains Delicious Potatoes, Love.)
1. The writer has a hyphenated surname
2. His hyphenated surname begins with "Fearnly." (Sorry - Not appetizing)
3. "Start Happy" What kind of Magic Door Candyland Sesame Street syrupy Bosco blech is that?
4. Those slabs of fish still have their skins on them.
5. The writer uses the word "deeply." I hate the adverb "deeply" almost as much as I hate skin left on my fish slabs.
2. His hyphenated surname begins with "Fearnly." (Sorry - Not appetizing)
3. "Start Happy" What kind of Magic Door Candyland Sesame Street syrupy Bosco blech is that?
4. Those slabs of fish still have their skins on them.
5. The writer uses the word "deeply." I hate the adverb "deeply" almost as much as I hate skin left on my fish slabs.
Sunday, January 16, 2011
"A well regulated militia, being necessary to the security of a free state, the right of the people to manufacture, keep, and bear do-it-yourself potato launchers, shall not be infringed."
It's in the Constitution. Sort of.
(via: chickelit (the commenter))
UPDATE: While you have a Constitutional right to manufacture, keep, and bear do-it-yourself potato launchers, you also have an ethical responsibility to practice due diligence.
(via: chickelit (the commenter))
UPDATE: While you have a Constitutional right to manufacture, keep, and bear do-it-yourself potato launchers, you also have an ethical responsibility to practice due diligence.
Saturday, January 15, 2011
Friday, January 14, 2011
Leek
Matt and Leann made some pretty good looking Potato Leek Soup yesterday.
Thursday, January 13, 2011
"We suspect that a big portion of our stock has been smuggled out.”
Not gold. Not jewels. Not drugs. Not museum art. Potatoes!
Wednesday, January 12, 2011
Tuesday, January 11, 2011
Sweet Potato Biscuits
2 c. mashed sweet potatoes
1 stick butter
4 rounded tsp. baking powder
3 c. flour
3/4 c. sugar
1 tsp. salt
Sift flour and baking powder in a bowl. Mix remaining ingredients; gradually add flour mixture. Form into biscuits. Bake on greased cookie sheet at 400 degrees for 12-15 minutes
ADDED: Sweet Potato Biscuits Echo Chamber
UPDATE:14 65 viewers! Yikes! Look out! It's an Annalanche!
1 stick butter
4 rounded tsp. baking powder
3 c. flour
3/4 c. sugar
1 tsp. salt
Sift flour and baking powder in a bowl. Mix remaining ingredients; gradually add flour mixture. Form into biscuits. Bake on greased cookie sheet at 400 degrees for 12-15 minutes
ADDED: Sweet Potato Biscuits Echo Chamber
UPDATE:
Monday, January 10, 2011
Mashing More Metaphors
More violence on our favorite little innocent underground radical:
"It's important that our leaders not leave semen stains on dresses of women who are not their wives [and] know how to spell potato..."And here is some additional advice, oh dear leaders, even if you can't spell "potato": Do not leave potato stains on your own wife's dresses.
Sunday, January 9, 2011
Saturday, January 8, 2011
Ray's Cheesy Potatoes
from my friend Ray's kitchen to yours:
8 oz (1 cup) sour cream (not low fat)
1 can (10.75 ounces) Campbell’s "Cream of Chicken" condensed soup
3 ounces large-curd cottage cheese (not low fat)
4 ounces shredded cheese (Sargento Bistro Blend Italian and Cheddar blends recommended)
1 Tbsp. dried onion flakes
1/2 tsp. garlic powder
generous grindings of black pepper from a pepper mill to taste
1 package (20 ounces) Simply Potatoes (plain) Shredded Potatoes (Do not substitute Southwestern-style Shredded Potatoes: this makes for a mushy, unappealing texture because of the added salsa)
4 pinches coarse kosher salt
1 ounce shredded cheese (for optional topping)
Preheat the oven to 350° F. Spray a 2-quart glass casserole dish (or a 13 x 9 x 2-inch pan) with a non-stick vegetable spray, such as "Pam."
Mix sour cream, cream of chicken soup, cottage cheese, and shredded cheese together in a large mixing bowl. The consistency will be thick and somewhat lumpy. (Avoid any temptation for smoothness that might be achieved by the additions of milk or cream – this will ruin the casserole with pools of dairy fat in the finished product. Avoid deluxe cheese substitutions, especially extra sharp cheddars and fontinas for the same reason.)
Mix in the onion flakes and garlic powder. Add several generous grinds of black pepper.
Open the package of potatoes and empty it as a pile on top of the mixture of creamed and cheesy ingredients in the bowl. Sprinkle the kosher salt onto the pile of shredded potatoes before folding them into the other ingredients. (Although ingredients such as the Cream of Chicken soup have plenty of salt, it does not penetrate raw potatoes in the same way that a sprinkling of salt will do in an instant. If you omit this step, expect the dish to be fine but taste a bit under-salted.) Blend the potatoes well.
Pour the mixture into the prepared casserole. Cover tightly with aluminum foil. (The dish may be prepared several hours in advance at this point; keep refrigerated.)
Bake covered at 350° for 75 minutes. Uncover, sprinkle with extra cheese if desired, and continue baking for 20 minutes.
Serves 3-4*
*To double the recipe for 6 people. Use the same size casserole, namely a 2-quart dish. Use 2 cans of Cream of Chicken soup, 2 packages of Simply Potatoes. Increase the remaining ingredients one and one-half times (do not double the other ingredients). Bake covered for 90 minutes. Uncover and bake 30 minutes longer.
8 oz (1 cup) sour cream (not low fat)
1 can (10.75 ounces) Campbell’s "Cream of Chicken" condensed soup
3 ounces large-curd cottage cheese (not low fat)
4 ounces shredded cheese (Sargento Bistro Blend Italian and Cheddar blends recommended)
1 Tbsp. dried onion flakes
1/2 tsp. garlic powder
generous grindings of black pepper from a pepper mill to taste
1 package (20 ounces) Simply Potatoes (plain) Shredded Potatoes (Do not substitute Southwestern-style Shredded Potatoes: this makes for a mushy, unappealing texture because of the added salsa)
4 pinches coarse kosher salt
1 ounce shredded cheese (for optional topping)
Preheat the oven to 350° F. Spray a 2-quart glass casserole dish (or a 13 x 9 x 2-inch pan) with a non-stick vegetable spray, such as "Pam."
Mix sour cream, cream of chicken soup, cottage cheese, and shredded cheese together in a large mixing bowl. The consistency will be thick and somewhat lumpy. (Avoid any temptation for smoothness that might be achieved by the additions of milk or cream – this will ruin the casserole with pools of dairy fat in the finished product. Avoid deluxe cheese substitutions, especially extra sharp cheddars and fontinas for the same reason.)
Mix in the onion flakes and garlic powder. Add several generous grinds of black pepper.
Open the package of potatoes and empty it as a pile on top of the mixture of creamed and cheesy ingredients in the bowl. Sprinkle the kosher salt onto the pile of shredded potatoes before folding them into the other ingredients. (Although ingredients such as the Cream of Chicken soup have plenty of salt, it does not penetrate raw potatoes in the same way that a sprinkling of salt will do in an instant. If you omit this step, expect the dish to be fine but taste a bit under-salted.) Blend the potatoes well.
Pour the mixture into the prepared casserole. Cover tightly with aluminum foil. (The dish may be prepared several hours in advance at this point; keep refrigerated.)
Bake covered at 350° for 75 minutes. Uncover, sprinkle with extra cheese if desired, and continue baking for 20 minutes.
Serves 3-4*
*To double the recipe for 6 people. Use the same size casserole, namely a 2-quart dish. Use 2 cans of Cream of Chicken soup, 2 packages of Simply Potatoes. Increase the remaining ingredients one and one-half times (do not double the other ingredients). Bake covered for 90 minutes. Uncover and bake 30 minutes longer.
Friday, January 7, 2011
"There's a prominent citizen who endorsed me in the 2000 election, and I wanted a chance to finally thank him for that endorsement. I was hoping to meet Jean Poutine."
When President Bush called then Prime Minister of Canada, Jean Chrétien, a mess of french fried potatoes smothered in cheese curds and fat pudding-like gravy.
C'était délicieux!
ADDED: And here's Prime Minister Pudd'nhead himself.
C'était délicieux!
ADDED: And here's Prime Minister Pudd'nhead himself.
Thursday, January 6, 2011
"The salty skin that forms on the outside of the potatoes stands up particularly well to herbed or even plain melted butter."
The Salt Potato:
"The salt potato, an iconic central New York side dish, got its start in the late 1800s, when salt was distilled by boiling water from marshes around Syracuse, N.Y. Workers, many of them Irish, would dump potatoes in the boiling vats and then have lunch."
Wednesday, January 5, 2011
"Well, I looked at my watch, I looked at my wrist, punched myself in the face with my fist"
I took my potatoes
Down to be mashed
Then I made it over
To that million dollar bash
Ooh, baby, ooh-ee
Ooh, baby, ooh-ee
It’s that million dollar bash
The only Dylan song with the word "potato" in it.
"When you came out, looking red as a beet, you had wrinkles on the bottoms of your feet"
My Little Potato
(first song I sang to my little sweet potato, 23+ years ago)
Buy it here:
and here:
Preview
(first song I sang to my little sweet potato, 23+ years ago)
Buy it here:
and here:
Preview
Tuesday, January 4, 2011
The Potato Hunter
Other Channel
Tags: Atom.com | Funny Videos | Tournament | Upload
Dee Dee
(The future Mrs. Meade @2:02)
Ron's Baked Cheese Potatoes
6 Yukon gold potatoes, thinly sliced.Potato Gold, baby!
1 White onion, thinly sliced.
1/2 pound grated Gruyere cheese ( or Comte...or the Cheddar of your choice! )
pint of heavy cream, 1 cup of milk
salt and pepper to taste.
butter a Pyrex baking dish.
Put a layer of potato slices down, then a layer of onion slices, w salt and pepper.
pour the heavy cream to lightly cover, adding milk to spread it out.
layer the cheese to cover.
repeat this process maybe 4-5 times, and finish with more cheese on top.
Bake at 350 for 50-60 minutes, til you see the edge get slightly crusty and the cheese bubbles.
Good for slices, even the next day or two, excellent with a side salad.
Monday, January 3, 2011
pm317's Potato Recipe
With "Asafoetida if you have them."
Sweet Potato Vichyssoise
3 tbsp butter
4 leeks (white part only), well-rinsed, dried and sliced
6 cups chicken stock or canned broth
1½ cups dry white wine
3 large sweet potatoes, peeled and chopped
Grated zest and juice of 1 lime
1 cup milk
1 cup heavy or whipping cream
Salt and freshly ground pepper to taste
Slices of lime for garnish
Melt the butter in a large stock pot over medium heat. Add the leeks and saute until soft and transparent. Add the stock, wine and sweet potatoes. Heat to boiling.
Reduce heat and simmer until the potatoes are tender, about 20 minutes. Stir in the lime zest and juice, milk and cream. Season to taste with salt and pepper.
Puree the soup in batches in a blender or food processor until very smooth. Gently heat and serve with slices of lime floating on top. Serves 6.
Source: The Silver Palate Good Times Cookbook (If you buy it HERE through Mrs. Meade's portal, you'll help me pay the rent. Thanks!)
Sunday, January 2, 2011
Curried Garlicky Potatoes
New red and Yukon gold potatoes - quartered and parboiled.
Drain and then stir fry with olive oil, Madras hot curry, garlic, and coarse salt.
Drain and then stir fry with olive oil, Madras hot curry, garlic, and coarse salt.
"There's a lot of potato detritus around here!"
Update: Safe for work. Of course it's safe for work!
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