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From: doetnietcomputeren on 5 Mar 2010 17:00 On 2010-03-05 22:52:30 +0100, steve auvache <dont_spam(a)thecow.me.uk> said: >>> Not at all - I suppose it's a bit like American Hash browns - there is no >>> 'standard' recipe for them. >> >> What? The recipe for Hash browns is very simple: Potato, shredded and griddled. > > Dunnit av Uniyins innit? I fort it did. Av Uniyins that is. I fort > Ash Brouns ad Uniyins. > > As well as taters. Not proper ones, as served in diners, caf�s and restaurants all over the US. Not that there's anything wrong with a good tater nUniyin rosti mind. -- Dnc
From: steve auvache on 5 Mar 2010 17:05 In article <2010030523001742612-doesnotcompute(a)gmailcom>, doetnietcomputeren <doesnotcompute(a)gmail.com> writes >On 2010-03-05 22:52:30 +0100, steve auvache <dont_spam(a)thecow.me.uk> said: > >>>> Not at all - I suppose it's a bit like American Hash browns - there is no >>>> 'standard' recipe for them. >>> >>> What? The recipe for Hash browns is very simple: Potato, shredded and >griddled. >> >> Dunnit av Uniyins innit? I fort it did. Av Uniyins that is. I fort >> Ash Brouns ad Uniyins. >> >> As well as taters. > >Not proper ones, as served in diners, caf�s and restaurants all over the US. Really just fried mash then? And the merkins don't do proper mash with the top of the milk and a touch of garlic do they? Poor merkins. -- steve auvache VN750 Third gear has scope. SR250 The SpazzTrakka (Improved).
From: doetnietcomputeren on 5 Mar 2010 17:14 On 2010-03-05 23:05:28 +0100, steve auvache <dont_spam(a)thecow.me.uk> said: >>>>> Not at all - I suppose it's a bit like American Hash browns - there is no >>>>> 'standard' recipe for them. >>>> >>>> What? The recipe for Hash browns is very simple: Potato, shredded and >> griddled. >>> >>> Dunnit av Uniyins innit? I fort it did. Av Uniyins that is. I fort >>> Ash Brouns ad Uniyins. >>> >>> As well as taters. >> >> Not proper ones, as served in diners, caf�s and restaurants all over the US. > > Really just fried mash then? Yes, but no. Grated, then fried, definitely a different texture to mash. > And the merkins don't do proper mash with > the top of the milk and a touch of garlic do they? Poor merkins. Actually, ther Merkins are generally very good at mash, if you like very smooth, slightly creamy buttery mash. Often with garlic, sometimes using potatoes that still have their skin, sometimes with mustard, ocassionally with cheese, if that's your thing. Not so good at gravy though, that is one of their downfalls, along with bread that weighs similar to housebricks and lasts *forever* thanks to all the fat in it. -- Dnc
From: steve auvache on 5 Mar 2010 17:20 In article <2010030523141297157-doesnotcompute(a)gmailcom>, doetnietcomputeren <doesnotcompute(a)gmail.com> writes >On 2010-03-05 23:05:28 +0100, steve auvache <dont_spam(a)thecow.me.uk> said: > >>>>>> Not at all - I suppose it's a bit like American Hash browns - there is no >>>>>> 'standard' recipe for them. >>>>> >>>>> What? The recipe for Hash browns is very simple: Potato, shredded and >>> griddled. >>>> >>>> Dunnit av Uniyins innit? I fort it did. Av Uniyins that is. I fort >>>> Ash Brouns ad Uniyins. >>>> >>>> As well as taters. >>> >>> Not proper ones, as served in diners, caf�s and restaurants all over the US. >> >> Really just fried mash then? > >Yes, but no. Grated, then fried, definitely a different texture to mash. So nothing remotely like bubble then and everything like the rosti you mentioned elsewhere. -- steve auvache VN750 Third gear has scope. SR250 The SpazzTrakka (Improved).
From: doetnietcomputeren on 5 Mar 2010 17:28
On 2010-03-05 23:20:50 +0100, steve auvache <dont_spam(a)thecow.me.uk> said: >>>>>>> Not at all - I suppose it's a bit like American Hash browns - there is no >>>>>>> 'standard' recipe for them. >>>>>> >>>>>> What? The recipe for Hash browns is very simple: Potato, shredded and >>>> griddled. >>>>> >>>>> Dunnit av Uniyins innit? I fort it did. Av Uniyins that is. I fort >>>>> Ash Brouns ad Uniyins. >>>>> >>>>> As well as taters. >>>> >>>> Not proper ones, as served in diners, caf�s and restaurants all over the US. >>> >>> Really just fried mash then? >> >> Yes, but no. Grated, then fried, definitely a different texture to mash. > > So nothing remotely like bubble then and everything like the rosti you > mentioned elsewhere. Unless it's a nasty preformed shape one from the freezer section in their supermarkets, yes, definitely closer to rosti than mash. But thicker than a rosti. -- Dnc |