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Old 11-21-2007, 05:29 PM   #21
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Lazy, in some Asian markets, they are also known as prickly ash:

Sichuan pepper - Wikipedia, the free encyclopedia
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Old 11-21-2007, 06:53 PM   #22
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I know some folks who swear by using a ricer on their mashed.

Heres the recipe for "ultimate mashed potatoes" from the cookbook "52 meat loaves" by michael mclaughlin. A highly recommended book.

4.5 lbs russet peeled and chunked
1.25 cups milk
1 tsp salt
1 cup sour cream at room temp
1 teaspoon black pepper

Put taters in cold salted water and bring to a boil, cook 25 minutes. In a small saucepan bring milk and salt to a simmer. Drain taters and force through a food mill or ricer or mash by hand. Do not use a food processor or mixer (I've heard this makes the taters gummy, never done it myself). Put the taters back in the pan you boiled them in and stir for 3 minutes over low heat. Slowly whisk in the hot milk, then beat in the sour cream. Beat by hand or a minute or two until fluffy. Stir in pepper and serve hot with butter.

I also toss in a handful of grated cheddar or monterrey jack cheese. Seems to punch up the flavor and texture a little bit. Oh yeah, and some green onions and bacon goes well on top
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Old 11-21-2007, 07:28 PM   #23
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The trick to good mashed potatoes is how you cook the potatoes. Most people overcook the potatoes and end up with a watery consistency. Cut your potatoes into approx. 1" cubes. Boil them until a fork easily pierces them and no longer. This is only about 5 minutes at a full boil. Add melted butter and heated milk or half and half while mixing with an electric mixer to create the consistency you want.
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Old 11-21-2007, 08:02 PM   #24
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Originally Posted by riskadverse View Post
The trick to good mashed potatoes is how you cook the potatoes. Most people overcook the potatoes and end up with a watery consistency. Cut your potatoes into approx. 1" cubes. Boil them until a fork easily pierces them and no longer. This is only about 5 minutes at a full boil. Add melted butter and heated milk or half and half while mixing with an electric mixer to create the consistency you want.
Thats the trick to a perfect mashed potato,i take it a step further by adding a tbl spoon of Mayo, spoon of Parmesan cheese and a tsp of chicken powder
Any mashed potato's that come from a box are not worthy of the name.
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Old 11-21-2007, 08:36 PM   #25
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Quote:
Originally Posted by riskadverse View Post
The trick to good mashed potatoes is how you cook the potatoes. Most people overcook the potatoes and end up with a watery consistency. Cut your potatoes into approx. 1" cubes. Boil them until a fork easily pierces them and no longer. This is only about 5 minutes at a full boil. Add melted butter and heated milk or half and half while mixing with an electric mixer to create the consistency you want.
Mother used to throw some powdered milk into the (drained)pan of whole boiled potatoes and use the hand mixer.
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Old 11-22-2007, 01:30 PM   #26
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Turkey Day Chemistry in the Kitchen - Popular Science

Using a little science to improve your turkey day foods. Taters are on page 3. I've used the icing method on the turkey before to keep the breast from overcooking.
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Old 11-22-2007, 02:58 PM   #27
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For those of you gazing upon abundance with the rest of us, "The Biggest Loser" TV show claims that working off an average serving of mashed potatos & gravy would require a three-mile walk...

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Originally Posted by cute fuzzy bunny View Post
I've used the icing method on the turkey before to keep the breast from overcooking.
We've had good results from cooking the turkey breast-down. But this year I'm happy to let someone else run the experiement...
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Old 11-23-2007, 06:42 AM   #28
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A Thermite Thanksgiving video

Cooking a turkey with thermite in under 30 seconds.

And yeah, one of the guys tries a slice, just before the turkey burned through the table.
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