Po-ta-to... Boil 'em, mash 'em, stick 'em in a stew...
nicer sliced into chips and deep fried
or roasted in their jackets with a cross cut you fill with cheese, sour cream and chives
Id like to publicly state for the record that my cooking skills arent especially anything to brag about. But if you were to put me in a kitchen with a hot dog and a microwave, youd have a nice, hot, slightly overcooked hot dog in no time flat!
Po-ta-to... Boil 'em, mash 'em, stick 'em in a stew...
nicer sliced into chips and deep fried
or roasted in their jackets with a cross cut you fill with cheese, sour cream and chives
Id like to publicly state for the record that my cooking skills arent especially anything to brag about. But if you were to put me in a kitchen with a hot dog and a microwave, youd have a nice, hot, slightly overcooked hot dog in no time flat!
wouldn't it burst it's skin and explode?
mind you I am Australian and saveloys or savs as we call them go in hotdogs or posh ones a kransky sausage maybe American ones skinless
Po-ta-to... Boil 'em, mash 'em, stick 'em in a stew...
nicer sliced into chips and deep fried
or roasted in their jackets with a cross cut you fill with cheese, sour cream and chives
Id like to publicly state for the record that my cooking skills arent especially anything to brag about. But if you were to put me in a kitchen with a hot dog and a microwave, youd have a nice, hot, slightly overcooked hot dog in no time flat!
Po-ta-to... Boil 'em, mash 'em, stick 'em in a stew...
nicer sliced into chips and deep fried
or roasted in their jackets with a cross cut you fill with cheese, sour cream and chives
Id like to publicly state for the record that my cooking skills arent especially anything to brag about. But if you were to put me in a kitchen with a hot dog and a microwave, youd have a nice, hot, slightly overcooked hot dog in no time flat!
Po-ta-to... Boil 'em, mash 'em, stick 'em in a stew...
nicer sliced into chips and deep fried
or roasted in their jackets with a cross cut you fill with cheese, sour cream and chives
Id like to publicly state for the record that my cooking skills arent especially anything to brag about. But if you were to put me in a kitchen with a hot dog and a microwave, youd have a nice, hot, slightly overcooked hot dog in no time flat!
Po-ta-to... Boil 'em, mash 'em, stick 'em in a stew...
nicer sliced into chips and deep fried
or roasted in their jackets with a cross cut you fill with cheese, sour cream and chives
...or cut into sall cubes and thrown in a skillet together with, seaonings, onions, sausage then topped off with cheese (coverd for a couple minutes to let it melt in) and you ahve the perfect skllet sizzle.
I also make a wicked "curry smash" (not mashed or whipped until smooth).
Po-ta-to... Boil 'em, mash 'em, stick 'em in a stew...
nicer sliced into chips and deep fried
or roasted in their jackets with a cross cut you fill with cheese, sour cream and chives
Id like to publicly state for the record that my cooking skills arent especially anything to brag about. But if you were to put me in a kitchen with a hot dog and a microwave, youd have a nice, hot, slightly overcooked hot dog in no time flat!
wouldn't it burst it's skin and explode?
mind you I am Australian and saveloys or savs as we call them go in hotdogs or posh ones a kransky sausage maybe American ones skinless
I had the worst hotdog in France...at the most beautiful site... Monte San Michel. I think it was pure fat, ground up and dyed red...the sausage, not the site. I choked down about half of it before giving up and pitching it in the bin. Even mustard couldn't kill the taste. They must buy those at ten for a dollar and sell them for six euros each.
I highly recommend visiting Monte San Michel... just avoid the bright red hotdogs.
Po-ta-to... Boil 'em, mash 'em, stick 'em in a stew...
nicer sliced into chips and deep fried
or roasted in their jackets with a cross cut you fill with cheese, sour cream and chives
...or cut into sall cubes and thrown in a skillet together with, seaonings, onions, sausage then topped off with cheese (coverd for a couple minutes to let it melt in) and you ahve the perfect skllet sizzle.
I also make a wicked "curry smash" (not mashed or whipped until smooth).
Or sliced, then layered into a casserole dish with a thick creamy sauce of condensed Campbell's mushroom soup, small ham chunks, chopped onion, mushroom stems & pieces, a little milk, then baked for an hour and a half then layered on top with Velveeta cheese while cooling. Yummmm...
Po-ta-to... Boil 'em, mash 'em, stick 'em in a stew...
nicer sliced into chips and deep fried
or roasted in their jackets with a cross cut you fill with cheese, sour cream and chives
...or cut into sall cubes and thrown in a skillet together with, seaonings, onions, sausage then topped off with cheese (coverd for a couple minutes to let it melt in) and you ahve the perfect skllet sizzle.
I also make a wicked "curry smash" (not mashed or whipped until smooth).
Or sliced, then layered into a casserole dish with a thick creamy sauce of condensed Campbell's mushroom soup, small ham chunks, chopped onion, mushroom stems & pieces, a little milk, then baked for an hour and a half then layered on top with Velveeta cheese while cooling. Yummmm...
mmm not sure I'd prefer that over a real bechamel sauce
Po-ta-to... Boil 'em, mash 'em, stick 'em in a stew...
nicer sliced into chips and deep fried
or roasted in their jackets with a cross cut you fill with cheese, sour cream and chives
...or cut into sall cubes and thrown in a skillet together with, seaonings, onions, sausage then topped off with cheese (coverd for a couple minutes to let it melt in) and you ahve the perfect skllet sizzle.
I also make a wicked "curry smash" (not mashed or whipped until smooth).
Or sliced, then layered into a casserole dish with a thick creamy sauce of condensed Campbell's mushroom soup, small ham chunks, chopped onion, mushroom stems & pieces, a little milk, then baked for an hour and a half then layered on top with Velveeta cheese while cooling. Yummmm...
mmm not sure I'd prefer that over a real bechamel sauce
My recipe was my mother's. Nothing surpasses a mother's recipe.* Besides, that casserole is the most complicated thing I cook. I'm not likely to add several more steps of complication involving trying to scald milk with it's attendant problems of whisking melting dairy product ingredients and hard to clean pans.
Comments
Are we done?
No, we need the thread to walk the walk of shame and then pour tar and feathers all over it and then do the walk of shame again?
...and then pour tar... ok I get it
LOL.
Miss Bad Wolf, why you gotta be so BAD?!
I am no saint so I must be a demon? Shrug? Going through hard times.
I kill threads by responding to the original comment that everyone else long since discussed 4-10 pages ago...
this is the end ...
As Winston Churchill once said...
"Now this is not the end. It is not even the beginning of the end. But it is, perhaps, the end of the beginning."
We're just getting started.
...
Im gonna kill this thread if its the last thing I do!
Empty threats, carry on!
Do not look at this image or this thread shall surely die!
It has not died yet
Look harder. Remember, looks can kill.
....indeed....
Hmmm..., defective merchandise.
Po-ta-to... Boil 'em, mash 'em, stick 'em in a stew...
nicer sliced into chips and deep fried
or roasted in their jackets with a cross cut you fill with cheese, sour cream and chives
Id like to publicly state for the record that my cooking skills arent especially anything to brag about. But if you were to put me in a kitchen with a hot dog and a microwave, youd have a nice, hot, slightly overcooked hot dog in no time flat!
wouldn't it burst it's skin and explode?
mind you I am Australian and saveloys or savs as we call them go in hotdogs or posh ones a kransky sausage maybe American ones skinless
Sure it would! Thats part of the fun.
So, you're a hotdog killer?
...or cut into sall cubes and thrown in a skillet together with, seaonings, onions, sausage then topped off with cheese (coverd for a couple minutes to let it melt in) and you ahve the perfect skllet sizzle.
I also make a wicked "curry smash" (not mashed or whipped until smooth).
Or sliced, then layered into a casserole dish with a thick creamy sauce of condensed Campbell's mushroom soup, small ham chunks, chopped onion, mushroom stems & pieces, a little milk, then baked for an hour and a half then layered on top with Velveeta cheese while cooling. Yummmm...
My recipe was my mother's. Nothing surpasses a mother's recipe.* Besides, that casserole is the most complicated thing I cook. I'm not likely to add several more steps of complication involving trying to scald milk with it's attendant problems of whisking melting dairy product ingredients and hard to clean pans.
* Just ask Anton Ego about his mother's Ratatouille. https://www.youtube.com/watch?v=uXPlzdTcA-I