-=> Quoting Dave Drum to Jim Weller <=-

 JW> potato skins taste like dirt!

 DD> I've never noticed that. Prolly 'cause I scrub them with a stiff
 DD> bristle vegetable brush if not peeling them.

Mark spoke about saving time and effort; scrubbing properly takes
longer than peeling!

Another fancy potatoes recipe:
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pastorio's Pommes Dauphine
 Categories: Potatoes, Tnt, Dairy, Eggs, French
      Yield: 4 Servings
 
      1 lb Potatoes
      2 tb Butter
           Salt, pepper
           Grating of nutmeg
      1    Whole egg and
      2    Yolks
           CHOU PASTE:
           Milk
           Butter
           Flour
           Eggs
           Flour
           Oil
           Salt
 
  This is a stepped-down version of what we did in the restaurants.
  
  Peel, boil, drain well, and mash a generous pound of potatoes
  (start with maybe 20-22 ounces before peeling). Add 1/2 stick of
  butter, salt, pepper and a grating of nutmeg. Whip in one whole
  egg and two yolks and let cool. This should be about 1 1/2 pounds.
  
  Meanwhile make a chou paste with milk, butter, flour and eggs.
  
  To the potato mixture, add about 1/3 of its weight in chou, mix
  well and let cool. This should come to about 2 pounds total.
  
  Shape the mixture into (a lot of) little balls (perhaps an ounce
  or an ounce and a half each), roll in flour and deep fry at 360 F.
  Drain well, sprinkle with salt. Serve in a pile or as a garnish
  for other foods.

  From: Bob Pastorio To: Foodwine-L
 
MMMMM


Cheers

Jim


... It has became the hot thing for fancy rich people to eat.

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