Snack Attack

Terry Pulliam Burd <[email hidden]> looking for trouble wrote
in news:[email hidden]:

Quoted message said:

On Sat, 3 Dec 2005 10:45:06 -0600, "jmcquown" <[email hidden]>
rummaged among random neurons and opined:

Quoted message said:

Damsel in dis Dress said:

On Fri, 2 Dec 2005 12:12:24 -0700, "Janet Bostwick"
<[email hidden]> wrote:

> I've never frozen mashed potatoes. Have you? Do
> they turn out o.k.?

Don't do it. They separate. You wind up with something so
disgusting .... I just can't think about this anymore.

Carol

Then why does every cheap frozen TV Dinner seem to come with mashed
potatoes? I've frozen them with no problems. Thaw them out, stir
them up, heat them up. 🙂

Aren't they just a bit watery?? I've never even *tried* to freeze
mashed potatoes, so am speaking out of curiosity. I've also never
tried to freeze potatoes au gratin or any other cooked potato. Just
seems counterintuitive, IMHO.

I've never frozen them either but around here, they are usually gone by the
next day. Nothing like au gratin potatoes as a midnight snack while
watching a good movie. It's better than popcorn and I love popcorn.

Michael

--
....Bacteria: The rear entrance to a cafeteria.

All gramatical errors and misspellings due to Ramsey the cyber kitten. He
now owns all keyboards and computing devices in the household and has the
final say on what is, or is not, posted.
Send email to dog30 at charter dot net

Wayne Boatwright <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

On Sat 03 Dec 2005 08:55:16p, Thus Spake Zarathustra, or was it Terry
Pulliam Burd?

Quoted message said:

On Sat, 3 Dec 2005 10:45:06 -0600, "jmcquown"
<[email hidden]> rummaged among random neurons and opined:

Quoted message said:

Damsel in dis Dress wrote:
> On Fri, 2 Dec 2005 12:12:24 -0700, "Janet Bostwick"
> <[email hidden]> wrote:
>
>> I've never frozen mashed potatoes. Have you? Do they turn out
>> o.k.?
>
> Don't do it. They separate. You wind up with something so
> disgusting .... I just can't think about this anymore.
>
> Carol

Then why does every cheap frozen TV Dinner seem to come with mashed
potatoes? I've frozen them with no problems. Thaw them out, stir
them

up,

Quoted message said:

Quoted message said:

heat them up. 🙂

Aren't they just a bit watery?? I've never even *tried* to freeze
mashed potatoes, so am speaking out of curiosity. I've also never
tried to freeze potatoes au gratin or any other cooked potato. Just
seems counterintuitive, IMHO.

I have tried and failed. I don't it's possible to do it successfully
in a home kitchen.

I wonder if it's the freezing technique or perhaps the actual appliances
(for lack of a better word) used commercially?

Michael <- relaxing today and actually cooking

--
....Bacteria: The rear entrance to a cafeteria.

All gramatical errors and misspellings due to Ramsey the cyber kitten. He
now owns all keyboards and computing devices in the household and has the
final say on what is, or is not, posted.
Send email to dog30 at charter dot net

"Michael "Dog3" Lonergan" <[email hidden]> wrote

Quoted message said:

Now what about those bags of redi-made mashed in the refrigerated section
and sometimes the produce section? I've never been brave enough to try
them.

I've had those a few times, back when I worked and just didn't feel like
boiling up some potatoes at night. They aren't bad at all. I don't
think you should be afraid. (smile) They even make them lumpy
(country style) and with skins.

I have frozen mashed potatoes quite successfully, I just pull them out,
heat them up in the microwave, spruce them up with a little extra cream
and butter and you're good to go.

nancy (thinking how I ever wind up with extra mashed)

On Sun 04 Dec 2005 05:27:59a, Thus Spake Zarathustra, or was it Michael
"Dog3" Lonergan?

Quoted message said:

Wayne Boatwright <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

On Sat 03 Dec 2005 08:55:16p, Thus Spake Zarathustra, or was it Terry
Pulliam Burd?

Quoted message said:

On Sat, 3 Dec 2005 10:45:06 -0600, "jmcquown"
<[email hidden]> rummaged among random neurons and opined:

>Damsel in dis Dress wrote:
>> On Fri, 2 Dec 2005 12:12:24 -0700, "Janet Bostwick"
>> <[email hidden]> wrote:
>>
>>> I've never frozen mashed potatoes. Have you? Do they turn out
>>> o.k.?
>>
>> Don't do it. They separate. You wind up with something so
>> disgusting .... I just can't think about this anymore.
>>
>> Carol
>
>Then why does every cheap frozen TV Dinner seem to come with mashed
>potatoes? I've frozen them with no problems. Thaw them out, stir
>them up, heat them up. 🙂

Aren't they just a bit watery?? I've never even *tried* to freeze
mashed potatoes, so am speaking out of curiosity. I've also never
tried to freeze potatoes au gratin or any other cooked potato. Just
seems counterintuitive, IMHO.

I have tried and failed. I don't it's possible to do it successfully
in a home kitchen.

I wonder if it's the freezing technique or perhaps the actual appliances
(for lack of a better word) used commercially?

Michael <- relaxing today and actually cooking

Both. Flash freezing produces radically different results from an ordinary
freezer. Freezing products in a different atmosphere like partial vacuum
also produces different results.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Wayne Boatwright wrote on 04 Dec 2005 in rec.food.cooking

Quoted message said:

On Sun 04 Dec 2005 05:27:59a, Thus Spake Zarathustra, or was it
Michael "Dog3" Lonergan?

Quoted message said:

Wayne Boatwright <[email hidden]> looking for trouble wrote
in news:[email hidden]:

Quoted message said:

On Sat 03 Dec 2005 08:55:16p, Thus Spake Zarathustra, or was it
Terry Pulliam Burd?

> On Sat, 3 Dec 2005 10:45:06 -0600, "jmcquown"
> <[email hidden]> rummaged among random neurons and opined:
>
>>Damsel in dis Dress wrote:
>>> On Fri, 2 Dec 2005 12:12:24 -0700, "Janet Bostwick"
>>> <[email hidden]> wrote:
>>>
>>>> I've never frozen mashed potatoes. Have you? Do they turn out
>>>> o.k.?
>>>
>>> Don't do it. They separate. You wind up with something so
>>> disgusting .... I just can't think about this anymore.
>>>
>>> Carol
>>
>>Then why does every cheap frozen TV Dinner seem to come with
>>mashed potatoes? I've frozen them with no problems. Thaw them
>>out, stir them up, heat them up. 🙂
>
> Aren't they just a bit watery?? I've never even *tried* to freeze
> mashed potatoes, so am speaking out of curiosity. I've also never
> tried to freeze potatoes au gratin or any other cooked potato.
> Just seems counterintuitive, IMHO.

I have tried and failed. I don't it's possible to do it
successfully in a home kitchen.

I wonder if it's the freezing technique or perhaps the actual
appliances (for lack of a better word) used commercially?

Michael <- relaxing today and actually cooking

Both. Flash freezing produces radically different results from an
ordinary freezer. Freezing products in a different atmosphere like
partial vacuum also produces different results.

I'm thinking it depends on your mashed potato recipe...loads of dairy
products added (ie cream), could be the freezing problem.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Michael \'Dog3\' Lonergan said:

Now what about those bags of redi-made mashed in the refrigerated section
and sometimes the produce section? I've never been brave enough to try
them.

I'm guessing they're full of stabilizers and other things that God did
not create. I haven't tried them, either.

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Michael \'Dog3\' Lonergan said:

Now what about those bags of redi-made mashed in the refrigerated section
and sometimes the produce section? I've never been brave enough to try
them.

I'm guessing they're full of stabilizers and other things that God did
not create. I haven't tried them, either.

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Michael \'Dog3\' Lonergan said:

Now what about those bags of redi-made mashed in the refrigerated section
and sometimes the produce section? I've never been brave enough to try
them.

I'm guessing they're full of stabilizers and other things that God did
not create. I haven't tried them, either.

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Michael \'Dog3\' Lonergan said:

Now what about those bags of redi-made mashed in the refrigerated section
and sometimes the produce section? I've never been brave enough to try
them.

I'm guessing they're full of stabilizers and other things that God did
not create. I haven't tried them, either.

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

On Sun, 04 Dec 2005 12:23:24 GMT, "Michael \"Dog3\" Lonergan"
<[email hidden]> rummaged among random neurons and opined:

Quoted message said:

I love lumpy mashed. The really smooth kind do nothing for me. Besides,
the lumps make little rivers and creeks out of the gravy 😉

I was in a hurry one Christmas and didn't do a good job of de-lumping
the potatoes and, boy, did I hear about it from my FIL. You'd have
thought I was the laziest woman on the planet, to hear him rant about
the potatoes. What a nasty piece of work he was, generally, though.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

kilikini said:

I've got this weird snack craving, and all I can think of is potato soup.
I've got milk, cream, butter, potatoes, leftover mashed potatoes from T-day
(that really need to be used up), onions, celery, homemade stock, so..., why
not soup? I just wish I had cheese!

Tried and true recipes would be appreciated. Any ideas, folks? Doing a
google on potato soup would be fruitless because there would be at least
100,000 out there. Can anyone steer me in the right direction?

kili

I just usually boil some chopped taters until they're done but not too
soft, make a medium or light bechamel sauce (I use the recipes from an
old Betty Crocker cookbook) and soften some finely chopped onions,
celery and green pepper in a little butter before I toss in the taters
and sauce, lots of black pepper, salt to taste, sometimes a little bit
of tarragon - you might not like that, so use your own judgement.
It's a winter favorite around here, and yeah you're right - there must
be a million variations on the recipe. Sometimes we'll cook up a
little turkey bacon substitute and people wil add that plus a little
"mexican" shredded cheese from a bag (I guess it's mozzarella and
cheddar) . Sometimes crackers or cornbread or maybe some homemade
dinner rolls if there's time. Maybe a small simple salad too.
Actually, in a real time pinch we've even used those nasty canned
potatoes and I hate to say it, but there's very little difference in
the taste as long as you rinse them with a little water to get rid of
the "can" taste. If you want, I can go look up the proportions for
the sauce.

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.