Foodies BS Thread.

Where is everyone??? It seems like no one is cooking!!!

 

People have been....you've just been missing them haha.

 

Well I know I haven't, with moving and my truck getting t-boned not much has been happening lately.

 

lol, yup

pro-tip: if they are under-cooked, throw them in the over for a bit

also, i never whip, only smash

 

^^^ That's how we learn.
I also add a little baking powder when I mash it to help make it fluffy, and then of course butter and milk.

 

Starting a new life freshly relocated halfway across the country with basically nothing but the clothes on my back. Lost 99.8% of everything I own, my house, my job, and the truck was totalled coming across northern Louisiana.

So, I haven't been doing much cooking lately, as I don't have any tools or proper equipment, but as soon as I find a halfway decent job I'll be starting again ASAP, I can assure you of that

/threadjack off

 

WTH?!?!?! Dude, if you need anything let me know. I will get a hold of some people down in the OKC... What do you do for a living? I can ask around to see if any jobs available.

 

that stuff is fantastic for sauteing peppers and onions

 

I'm in IT, have been for about 20 years now.


Hit me up via PM.

 

Hey you got to start somewhere!! When I got a coupe teeth pulled last year I was on a mashed potato diet for like a week but I liked it haha. I actually like leaving the skin on and I add lots of garlic in mine.

 

Same here. Chunky, skin on, lots of garlic.

Also a little secret: Add some sour cream in place of some of the milk, gives them a nice little tang and a great texture.

 

I'll have to try that. Thanks for the tip!

 

I boil my garlic with the potatoes. Then its nice and soft when it comes mashing time. and x2, skin on

 

Mash potatoes!
I boil mine whole, unpeeled. Keeps them from getting waterlogged. Then I smash them with a potato ricer. Nothing smoother. Peeling them hot takes mad skills.

 

Try simmering instead of boiling them. They're not becoming waterlogged. They're being over cooked. If you make them smaller sizes they'll cook faster too. Simmer them until proper doneness, drain em and let them sit a bit to releases excess moisture, then rice em.

Potato ricers are fantastic!

 

If you roast them or peel and roast or slowly cook in some oil and salt you'll get a much more complex flavor. Boiling is faster and they mash easier but the flavor isn't as good.

 

One of the things I miss about Florida is pretty much the freshest seafood anywhere for as cheap as you can get it. Pics like this are why

 

Breakfast.

 

Oh, damn! That looks good!

 

Those are great before and after pictures.