Food and Drink Fire Me Boy! What's For Dinner? Thread - Page 298

**Buehler445** · 09:14 AM

Since the other one got too big, let's keep the food truck rolling. Whacha got?

Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408

Pablo · 10-01-2016, 04:48 PM

Quote:

Originally Posted by Buzz

99 cents a pound at Hy-Vee today, can't beat the price. So has anyone made mashed potatoes from roasted ones? I was going to take the majority of them and mix with butter, milk, sour cream, cheese, garlic and mash. The wife likes mashed potatoes on the bottom of chicken and noodles.

Nope, only ever done it the old fashioned way.

I'd like to check the pulse of CP here. You're making mashed potatoes.

What potato do you use? Skin on or off?

I go yukon gold, skin on. Milk, butter, touch of sour cream, touch of garlic powder, salt and heavy on the pepper personally.

**Easy 6** · 10-01-2016, 04:50 PM

Quote:

Originally Posted by Pablo

If I was a little more ambitious I could definitely make a bomb-ass stock every time I bought one.

Same here, I really need to stop being so lazy about that

Quote:

Originally Posted by Buzz

99 cents a pound at Hy-Vee today, can't beat the price. So has anyone made mashed potatoes from roasted ones? I was going to take the majority of them and mix with butter, milk, sour cream, cheese, garlic and mash. The wife likes mashed potatoes on the bottom of chicken and noodles.

Thats how my dear sweet Ma does her noodles, on a bed of mash... talk about filling, good God

**Fire Me Boy!** · 10-01-2016, 04:58 PM

Quote:

Originally Posted by Pablo

Nope, only ever done it the old fashioned way.

I'd like to check the pulse of CP here. You're making mashed potatoes.

What potato do you use? Skin on or off?

I go yukon gold, skin on. Milk, butter, touch of sour cream, touch of garlic powder, salt and heavy on the pepper personally.

Depends on what I feel like. Sometimes I use traditional russets, sometimes Yukon holds, sometimes reds. They all have their benefits and disadvantages, with Yukons probably being the most forgiving.

Tough to beat russets for really light and fluffy mashed, though.

Yukons and reds I usually leave unpeeled. Russets, peeled.

Butter and depending on how rich, cream, half and half, or whole milk. If I'm doing garlic, I smash the cloves and put it in with the boiling water. Try that sometime. Otherwise, I tend to do just salt, sometimes pepper.

**Buzz** · 10-01-2016, 04:58 PM

Quote:

Originally Posted by Easy 6

Same here, I really need to stop being so lazy about that

Thats how my dear sweet Ma does her noodles, on a bed of mash... talk about filling, good God

It's definitely comfort food.

**Fire Me Boy!** · 10-01-2016, 04:59 PM

Quote:

Originally Posted by Pablo

Yep, I get a 4 lb. chicken for that price. Roast chicken for a couple of meals, save a breast for chicken salad. Works out great. If I was a little more ambitious I could definitely make a bomb-ass stock every time I bought one.

I save the backs and carcass and freeze them. Then make giant batches of stock and freeze.

**Buzz** · 10-01-2016, 05:00 PM

Quote:

Originally Posted by Fire Me Boy!

Depends on what I feel like. Sometimes I use traditional russets, sometimes Yukon holds, sometimes reds. They all have their benefits and disadvantages, with Yukons probably being the most forgiving.

Tough to beat russets for really light and fluffy mashed, though.

Yukons and reds I usually leave unpeeled. Russets, peeled.

Butter and depending on how rich, cream, half and half, or whole milk. If I'm doing garlic, I smash the cloves and put it in with the boiling water. Try that sometime. Otherwise, I tend to do just salt, sometimes pepper.

Have you ever made them from roasted?

**Buehler445** · 10-01-2016, 05:01 PM

Quote:

Originally Posted by Pablo

Nope, only ever done it the old fashioned way.

I'd like to check the pulse of CP here. You're making mashed potatoes.

What potato do you use? Skin on or off?

I go yukon gold, skin on. Milk, butter, touch of sour cream, touch of garlic powder, salt and heavy on the pepper personally.

Usually skin them. I've had red potatoes that weren't skinned that I really like but wife always wants them skinned.

Pablo · 10-01-2016, 05:02 PM

Quote:

Originally Posted by Fire Me Boy!

I save the backs and carcass and freeze them. Then make giant batches of stock and freeze.

I need a second fridge.

I'm waiting until we remodel the kitchen and then I'll move this bastard upstairs into the garage and have a nice beer fridge/extra freezer. Just don't have the space to do any of that right now and don't want to go after a deep freeze exclusively.

In58men · 10-01-2016, 05:02 PM

Quote:

Originally Posted by Fire Me Boy!

I save the backs and carcass and freeze them. Then make giant batches of stock and freeze.

If I got a $1 for every time you said "stock" I'd get season tickets and buy a house in KC. You love homemade stock my man.

**Buehler445** · 10-01-2016, 05:04 PM

Quote:

Originally Posted by Easy 6

Same here, I really need to stop being so lazy about that

Thats how my dear sweet Ma does her noodles, on a bed of mash... talk about filling, good God

Yeah. My mom did the same thing. But I've had them recently and figured out I don't eat like that anymore. I used to ****ing crush them. But they're too heavy for me now.

Pablo · 10-01-2016, 05:09 PM

Quote:

Originally Posted by Buehler445

Yeah. My mom did the same thing. But I've had them recently and figured out I don't eat like that anymore. I used to ****ing crush them. But they're too heavy for me now.

I can get after some chicken and noodles. Just don't do really care for the carb overload of throwing a bunch of potatoes and maybe some rolls on top of the main course.

That's a Thanksgiving leftovers sort of meal for me, only.

**Baby Lee** · 10-01-2016, 05:12 PM

Quote:

Originally Posted by Pablo

yukon gold potatoes roasted in olive oil and chicken fat.

I had a bag of Russets gaining eyes, so I made another of my custom throw-together creations.

In a crockery I layer potato disks with porcini and red onion slivers. drizzle with bacon grease, top with finely diced garlic and sea salt, and roast.

After everything is softened and darkened, top with a dollop of sour cream. The mushrooms mix AWESOME with the sour cream.

Small portion of ham steak on the side with horseradish.

Perfect early fall.

In58men · 10-01-2016, 05:13 PM

I've been a Russet guy myself. Those were the only taters my mother would buy. Can't go wrong with them.

**Fire Me Boy!** · 10-01-2016, 05:13 PM

Quote:

Originally Posted by Buzz

Have you ever made them from roasted?

No, but I could imagine them being really tasty.

Quote:

Originally Posted by Pablo

I need a second fridge.

I'm waiting until we remodel the kitchen and then I'll move this bastard upstairs into the garage and have a nice beer fridge/extra freezer. Just don't have the space to do any of that right now and don't want to go after a deep freeze exclusively.

We replaced our fridge a year or so ago, and kept the older one as a beverage fridge and second freezer. I was initially against it, but admit it's been really nice having.

Quote:

Originally Posted by Inmem58

If I got a $1 for every time you said "stock" I'd get season tickets and buy a house in KC. You love homemade stock my man.

I do love homemade stock. It's so much better than store bought. But I didn't bring it up.

Pablo · 10-01-2016, 05:16 PM

Quote:

Originally Posted by Baby Lee

I had a bag of Russets gaining eyes, so I made another of my custom throw-together creations.

In a crockery I layer potato disks with porcini and red onion slivers. drizzle with bacon grease, top with finely diced garlic and sea salt, and roast.

After everything is softened and darkened, top with a dollop of sour cream. The mushrooms mix AWESOME with the sour cream.

Small portion of ham steak on the side with horseradish.

Perfect early fall.

That sounds heavenly.

07-15-2015, 08:45 AM
Buehler445 Supporter Join Date: Apr 2007 Location: Scott City KS Casino cash: $194734	Fire Me Boy! What's For Dinner? Thread Since the other one got too big, let's keep the food truck rolling. Whacha got? Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408 Last edited by Buehler445; 03-02-2020 at 09:14 AM..
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10-01-2016, 05:13 PM	#4468
In58men **** you, you cretin. Join Date: Jan 2012 Casino cash: $178026	I've been a Russet guy myself. Those were the only taters my mother would buy. Can't go wrong with them. __________________ Attendance Chief record 11-9
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