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Options
National Tater Day
Out of all the possibilities, I chose this one because. well, I love potatoes in just about any form, especially home fries. Also, it's baseball season and Dansby hit a tater yesterday, continuing his good start to the season. What's your favorite way to enjoy potatoes.
I also have to mention National Bunsen Burner Day. As a college freshman chem major, I pushed my Bunsen Burner away from me, coiling the rubber hose which caught on fire. It happened in two consecutive labs, leading the chairman of the chem dept. to suggest I might look at other majors. Went into psychology and the rest is history.
Comments
@donm what do you consider home fries? We were discussing this the other day in our restaurant. Is it just potatoes cut any way and fried or are they cut a certain way . Somebody even brought up battered or not.
Also please dont analyze any of my post, or if you do keep it under wraps. Thanks
I make my home fries with chopped up (minced?) taters. I've seen and eaten them chopped other ways too. I do the minced kind so I can make them part of an omelet or a frittata. Your secret is safe with me.
About to put some New Taters in my crockpot with some green beans and a large split turkey breast. Slow cook all afternoon....
@RPMdawg, the home fries I grew up eating at the local breakfast cafe were sliced potatoes, fried without batter.
Ghost, I do love some new taters and snaps! We do a big pot with ham hocks, eat them for a week! RPM, watch out, don will hypnotize you and have you making him frittatas and running X country.
Love taters in a bunch of ways. I guess my favorite is just a good ole baked potato with a steak. Cover the outside with olive oil and then put salt on it. Cheese, bacon, butter, salt and pepper... doesn’t get any better.
Remember folks, taters need love EVERY DAY, not just once a year.
Really like new potatoes in green beans. Sometimes pick them out at a buffet and leave the beans
@coastaldawg wouldn't let me quote you. That's exactly I first ate them. Our restaurant cuts them like fries and batters them. I think maybe it you cut your own potatoes in someway and fry them. that's all that matters I guess
Something wrong with this thread, quoting is wacky. @Catfish it would take hypnosis for me to pull those off! I got the ham hocks, beans, taters down. What the heck is a frittata
@RPMdawg, think unfolded omelette or crustless quiche. There was an insurance commercial that had a guy hypnotizing his neighbors and one thing he had them do was make him a frittata.
Frittatas were invented for kitchen challenged guys like me who can't figure out how to fold the eggs into an omelette without making a fine mess of things.
Buy Ore Ida cubed potatoes with onions and peppers. Roll them in flour and fry them in a little oil until they are brown. Slice a Echrich smoked sausage and cook it in a little butter. when the sausage is done mix it in the potatoes. It"s a quick, easy, and inexpensive meal.
It is good. I used to make that for my kids when they were teenagers. Used two bags of hashbrowns though along with two smoked sausages. Make a slab of real scratch corn bread (NO sugar). They would clean it all up.
Putting sugar in cornbread is just wrong. Also using margarine instead of real butter should never happen.
Oh . No problem then. Its actually scrambled eggs and things
My bride doesn't even allow mmmargarine in the house. I use Crisco to make cornbread, fry chicken, etc.
@Catfish it makes me think of how times have change. I grew up with Crisco as a staple in almost all facets of cooking. Frying, cornbread, my Mom's Cat Head biscuits, even used it to season our Iron skillets (which I still highly recommend for any new Iron skillet or griddle.) When all the health fanatics started saying all this was a ticket to a heart attack, all the 'alternatives" started being used. Unfortunately, I fell into that category and put Crisco aside. Thinking now I might have to start using it again to remember the taste of GOOD cooking as I did growing up. Not that it's bad now, but sometimes, a dose of nostalgia is a great thing..
I still use iron for all cooking when possible. I have one skillet that is for cornbread only. As soon as I dump the bread I wipe about a tbsp of Crisco in it and put it back in the warm oven. I never have a problem with it sticking.
Same here. I have 3 to cook with and use them in almost every indoor cooking meal. Never wash them with soap, just a long stove top soak with water, then turn the burner on until the water boils. Use a wooden spatula to scrape residue and rinse with hot water. Wipe dry and season again for next use. Love them!