-=> JIM WELLER wrote to DAVE DRUM <=-

 JW>   Subj: Cooking Basics #27

 JW> Your cooking basics tips are generally right on, but ...

 DD> CREAMY MASHED POTATO ... you don't necessarily need to invest in
 DD> a potato ricer.

 JW> I don't make mashed potatoes very often anymore but when I do a
 JW> ricer is much superior to a masher. They are also inexpensive and
 JW> not too bulky to store away. I really recommend them.

We're an all fours there. But, for the doofuses who insist on "other"
methods the tips are good advice. I also often use chicken broth or
stock as my liquid - especially if the milk has "turned" on me.   Bv)= 
 
 JW>   Subj: Cooking Basics #28

 DD> FLUFFY RICE: The foolproof way to cook long grain, basmati or
 DD> jasmine rice is to use double the volume of water to rice.

 JW> That depends on how old it is and how humid its storage conditions
 JW> are. In Japan freshly harvested autumn rice needs only 1 1/2 cups
 JW> of water to 1 cup of raw rice. (You and I never have access to
 JW> fresh rice here.) Cooks gradually add additional water throughout
 JW> the winter and end up using a full two cups by spring. My winters
 JW> are so arid that I need noticeably more water in the wintertime than
 JW> the following summer.

 JW> Briefly frying the rice in a little oil rather than pre-rinsing it
 JW> in water is a superior way to make non-sticky long grain rice.
 
I have a multi-use steamer - which was adverted as a rice cooker. But,
it's also good for steaming/cooking other things. I usually follow 
package directions - unless trying for aome "special effect"

 JW>   Subj: Shopping was: Guzzles

 SD> I love to shop at several grocery stores in a day to get the best
 SD> deal

 DD> I shop like Sean, a route around town planned using the weekly
 DD> sale ads.

 JW> I don't. The time spent and the gas burned doesn't equal the
 JW> savings obtained. I shop at the store directly between work and
 JW> home, watch their on-line flyer, use their loyalty card and get
 JW> their "members only" additional discount promotions.

I generally don't do the "route" all in one day. The stores I shop as
a matter of habit are those which experience has shown me save me worth
while $$$ and are convenient - both to get to and to get in, get the
goods, and get out. I've mentioned Hy-Vee here before. I often will
order staple items on-line and set the pick-up for when I am going to
be in the vicinity anyway. They pick and bag and load into my vehicle.
Seldom ever more than 5 minutes from arrival to departure.
 
 JW>   Subj: Gas Guzzles

 JW> My last fill was at $1.60/L so $6.04 per gallon and that was "old"
 JW> gas at the "old" price. I just know it will be higher the next time I
 JW> need to fill up, as the tanker trucks coming north from the refinery
 JW> will be hauling "new" gas.

 DD> YEEEOWTCH!!! My local station just went to U$4.19/gallon
 DD> yesterday - which is bad enough.

 JW> It's always higher in Canada; our various taxes are significantly
 JW> higher. (But so are our highway maintenance budgets.)

See my comment to Married Ruth elsewhere in this packet on that very
subject.  Bv)= 
 
 JW> Remember "freedom fries"?

 DD> American Legion's Mess Hall restaurant - where they still list
 DD> "Freedom Fries" for pommes frites.

 JW> Why? That was a 2003 protest thing because France was against the
 JW> American invasion of Iraq. (So was Canada although we fully
 JW> supported the US in Afghanistan.)

They're die hards.
 
 DD> "French Fries" is a misnomer anyway. Properly, they should be
 DD> "Belgian Fries".
 DD> During World War I (1914-1918), American soldiers who
 DD> fought in Belgium were introduced to fries

 JW> Nah. They are much older than that. Thomas Jefferson had "potatoes
 JW> served in the French manner" at the White House long before that.

Do we know if they were slices or batons?

 JW> Odds are the Spanish, who were the first Europeans to come across
 JW> potatoes and bring them home, were the first to fry them. And
 JW> Belgium was part of the Spanish Netherlands before its
 JW> independence.

There y'go.
 
 JW> Humans have been deep frying foods for at least 4000 years if not
 JW> longer.

 DD> That's settled, right?

 JW> Maybe, maybe not! [g]

Especially when there are contrarians such as thee and me around.  

My new favourite "fried" potatoes:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cripsy Roast Potatoes
 Categories: Five, Potatoes
      Yield: 8 Servings
 
  3 1/3 lb King Edward potatoes; peeled
      3 tb Goose fat or sunflower oil
        pn (ea) salt & pepper
 
  Set the oven @ 190ºC/375°F/gas mark 5.
  
  Cut the potatoes into large, even-sized pieces and place
  in a pan of cold water. Bring to the boil and simmer for
  10 minutes. Drain well and return to the pan. Shake then
  heat for 1-2 minutes to dry them out a little.

  Meanwhile, place the goose fat or sunflower oil in a
  roasting tin and preheat in the oven for 5-10 minutes.
  
  Carefully spoon the potatoes into the preheated tray of
  really hot fat - it should sizzle as they go in. Gently
  turn to coat and ensure that the potatoes are not too
  close together. Too little room means steam can't escape
  ~ and that means soggy roasties.
  
  Cook for 50-60 minutes or until golden brown, turning
  halfway through. Season and serve.
  
  Serves: 8
  
  RECIPE FROM: https://www.lovefood.com/recipes
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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