Wyoming B.S. Thread

Ahhh the smell of triple IPA piss...

 

As pathetic as it may sound, I'm very grateful for the advice given to attempt to replicate your potatoes Mike. Been a great side dish for several meals, turns out my hurdle was using butter and not oil all along. Whether it's with eggs, steak or pork chops it's been nice having something other than canned veggies. It may simple for most but been a worthy accomplishment for me.

 

That is awesome. Not pathetic at all. It's neat to hear about your enjoyment.

 

As someone who eats a lot of potatoes, I have a suggestion for you. Roasted potatoes.

Prep is similar to Mike's:

1. Chop up yukon gold potatoes into squares. Keep them a bit larger - say 3/4"-1" squares instead of the 1/2" squares that you use for a pan sauté/hash.
2. Pile onto a 1/2 sheet pan. (you might not have one of these, but they are super nice for other things too - cookies, etc. I'm sure there are other brands, but this is the one I got in 2012.)
3. Drizzle with just enough olive oil that you can mix up the potatoes and get them coated on all sides. You don't want a ton of extra oil, but it won't hurt anything, it's just a "waste."
4. Once coated, spread out the potatoes evenly on the sheet pan; salt to taste (you'll figure out the right amount over time).
5. Put on center rack in 400F oven for 35 minutes. After 20 minutes, use a spatula to "flip them" just so you get browning on more than one side. Stir/flip them again after 30 minutes.

I think we go through about 5lbs of potatoes a week this way. Over time you can experiment with different shapes for variety. Cooking time on various shapes varies.

Things I like about this method are:
* how little attention it needs while they cook. During that time, you can make the rest of your dinner/breakfast/whatever.
* you can use it to cook other stuff as well - cauliflower is especially good roasted. Also broccoli, beets, carrots, squash, yam/sweet potato, etc.

 

Thanks. Been like a treat lately when I want to feel like a chef.

I haven't tried different onions or potatoes yet. Yellow onion and yellow potatoes. Would the white onions be a good thing to try?

Ive got our friend @SconnieHailer building me a knife soon to make the kitchen cooking easier.

Thanks for the recipe, I will have to try that. Need to get a better cookie sheet (what I call it) to cook in the oven. The one I ended up with is too large to be usable.

 

I always use the "sweet" onion varieties. Vidalia, Walla Walla, etc. I like the flavor they add and they caramelize better.

 

get some galic, rosmary and thyme in there and they are even better. Or add fine chopped onions and peppers.

Sweet onions all day.

 

your white new balance shoes and subscription to AARP monthly will be arriving in the mail soon

 

I felt inspired by Ben.

 

God i hope i can retire from this hellscape soon.

Interesting ratio. i have been doing half an onion to 2 potatoes. Yours looks closer to 50/50.

I try not to bore yall with bird shots, but was quite happy with the screech owl i saw tonight.


And an interesting encounter this weekend, a Coopers Hawk trying to steel a snake from a Red Tail....

 

I love onions. That is large (for yukon gold) potato and half a walla walla oinion. Yeah, that's a pretty high ratio.

 

I get the yellow potatoes at WinCo because they don't appear to need peeled. I'll have to play with onions. Usually get the sweet yellow.

 

Yeah, I never peel red's or yellow's (YG). The skin is flavor. The exception is russetts. Peel those.

 

Haha otherwise it would be like sauteing dirt

 

Russets have their place. If you scrub them really good they are good for deep frying. They make good french fries.

 

nope, sorry. your company pension was squandered by the executives on shady business deals. No retirement at all. Off to work at hobby lobby with you until you keel over

 

I couldn't work at Hobby Lobby. Built their signs for years ironically.

 

Guess you can go work at Lowes then!

 

I'm thinking HD might be a better fit.