Text 3134, 130 rader
Skriven 2013-08-03 19:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Alaska Skinny 960
=========================
-=> Quoting Michael Loo to Jim Weller <=-
 
 > Lilli's unwrapped potato / 77c.

 JW> in 10 and 20 pound bags, say 25 to 35c each.

 ML> a lot of folks let a lot of their
 ML> potatoes go to malodorous slime - it's almost worth paying
 ML> the premium not to smell that smell.

I would pay it too if I ate them that infrequently but I don't. I
generally have them 5-7 times a week and sometimes more than once a
day.

Some kind of bread 2-3 times daily as well but rice or pasta just 1
or 2 times a month. That's the way I was brought up and that's still
the way I like to eat.
              
 JW> Grilling season here begins as soon as the
 JW> snow drift melts and I can find the grill again.

 ML> What's the vaporization point of propane again?

Pure propane is -42C but butane is just -1 and commercial propane
always has some butane impurities in it which raises the VP, so
effectively it is in the -36 to -39 range. Still it's hard to grill
properly in the cold even if you have a good flame going, so I
generally quit around -10 or so.

 > MGD (the cheapest beer I'll drink, and
 > the fanciest beer Bill will drink).

 JW> MGD is one certainly one of the best of the macro-swills.

 ML> It'll do in a pinch.

My first choice in bars when I don't want to pay a premium price is
Alberta Big Rock, followed by B.C. Kokanee and then MGD.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cuban Fritas
 Categories: Caribbean, Sandwiches, Groundmeat, Pork, Cheese
      Yield: 4 servings
 
      1    Potato, peeled and cut into
           1/8 th inch matchsticks
      1 qt Peanut or canola oil
           Kosher salt
    1/4 c  Ketchup
    1/2 c  Mayonnaise
      1 tb Ground cumin, divided
      1 tb Paprika, divided
      2    Cloves garlic, finely minced
           Divided
      1 ts White vinegar
      1 ts Sugar
           Kosher salt and freshly
           Ground black pepper
     12 oz Ground beef
      8 oz Ground pork
           Sliced American, cheddar,
           Swiss or pepper jack cheese
           Sliced onions, shredded
           Iceberg lettuce, sliced
           Tomatoes and pickles
      4    Toasted hamburger buns
 
  (Seasoned Cheeseburgers with Shoestring Potatoes and Spicy Sauce)
  
  The frita is a classic regional American burger created by Cuban
  immigrants in South Florida.There, the burgers are made with a
  combination of beef and pork, cooked thin, griddled, and well done,
  placed on a bun covered in spiced ketchup, and topped with a handful
  of crisp shoestring fries.
  
  This version starts with a slightly larger patty, same beef and pork
  blend, same basic seasoning (a mix of garlic, paprika, and
  cumin), grilled and served with a creamier sauce and few more
  vegetables. The crisp shoestring potatoes that are the hallmark of a
  traditional frita remains the same.
  
  Rinse cut potatoes in a bowl of cold water, changing water as
  necessary until water runs clear. Drain carefully and dry on paper
  towels.
  
  In a deep cast iron skillet, fryer, or wok, heat oil to 350 F.
  Carefully lower potatoes into oil. Cook potatoes without moving,
  adjusting heat to maintain temperature, until bubbles from potatoes
  slow down and potatoes are a pale golden blond, about 3 minutes.
  Continue cooking, agitating potatoes occasionally with a metal
  spider or tongs until potatoes are deep golden brown, about 3
  minutes longer. Carefully transfer potatoes to a paper towel-lined
  bowl and season immediately with salt. Allow to cool completely.
  After cooling, potatoes can be stored in an airtight container at
  room temperature for up to 3 days.
  
  In a small bowl, combine ketchup, mayonnaise, 1 teaspoon cumin, 1
  teaspoon paprika, 1 clove of garlic, vinegar, and sugar. Season to
  taste with salt and pepper. Set aside.
  
  Combine beef, pork, remaining cumin, remaining garlic, and remaining
  paprika in a large bowl and mix by hand just until combined. Form
  into 4 large burger patties.
  
  When ready to serve, season burger patties generously with salt and
  pepper and cook burgers to desired doneness on a hot grill or in a
  skillet on the stovetop (135 F for medium) topping with cheese for
  the last minute of cooking as desired. Transfer to a plate and allow
  to rest for 5 minutes.
  
  Place onions, lettuce, tomatoes, and pickles (if using) on bottom
  buns and top with burger patties. Spoon sauce on top of patties,
  cover with fried shoestring potatoes, and close burgers, pressing
  down gently until they just hold together. Serve immediately.
  
  Posted by: J. Kenji Lopez-Alt
  
  From: Serious Eats
 
MMMMM
   

YK Jim
                                                        
... Smashed potatoes: another example of Rachael Raying.

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