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Potatoes gratin. Pommes Anna.
au gratin is my favorite but a PITA make sometimes, for the second; is there a difference, i looked up the second one and it looks the same except in a circle https://www.allrecipes.com/recipe/258434/pommes-anna-with-gruyere/
Vodka
I’ve only tried it once but, Chopin vodka was nice.
grey goose or costco’s generic vodka of the same vodka
You can just run cheap as dirt vodka through a water filter a few times to make it basically indistinguishable from top shelf vodka.
We tested this out several times in college with blind tastings at parties.
maybe in elite ivy league colleges you get water filters, our version was when the roach managed to hang on inside the faucet long enough to fill up your glass
Huh? We just bought a cheap Brita pitcher filter and used it.
Ugh, Brita is the worst.
Either you’ve never tasted vodka or you’ve never tasted anything else made from potatoes.
Best thing != best tasting thing
Taste is just one feature, and not the most important for vodka.
Taste is the second most important feature of Vodka in that it is not supposed to have one. The least important feature is whether it is made from potatoes or not. You can make vodka out of practically anything.
it would not be called vodka if you made it from something else
You’d be surprised…
Most vodka is grain based
Isn’t rubbing alcohol or hand sanitizer cheaper though?
Rubbing alcohol will kill you at much lower doses. Isopropanol and ethanol have very different effects on your physiology.
I don’t know how safe hand sanitizer is, but the other ingredients aren’t meant for human consumption.
Either you’ve never tasted good vodka
The better question is to ask what’s the worst thing made from potatoes. It’s potatoes, boil them, mash them, stick them in a stew, can’t go wrong.
what about up your bum?
Po ta to
I know this reference :)
An enema probably
Patatas Bravas
Patatas Bravas
would this be a decent recipe to start with? https://www.allrecipes.com/recipe/230569/chef-johns-patatas-bravas/
Yes, it is more complex and certaintly better than what I make, it is along the lines of the simpler recipes that use mayonnaise as base sauce.
I plan to one of these days learn how to make one of the authentic recipes that don’t use any mayonnaise. If I were to try today I would try this one to start with, it’s in Spanish, I guess any translator will do a good enough job with it: https://www.pequerecetas.com/receta/salsa-brava-casera/
Ireland.
Not Latvia?
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Boil them
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Mash them
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Stick them in a stew
Even you couldn’t say no to that!
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I’m struggling to decide between hasselback, mashed, potato cakes, and scalloped.
To make matters worse, I have discovered the existence of bloomin potatoes and pommes anna.
Cottage Pie, Shepherds Pie, or Irish Stew.
Potatoes bringing it all together.
there is only one answer to this question and I have to go down three whole responses to see it at this point.
pierogi, duh
Tots dude. They’re basically cylindrical hashbrowns. You can eat them straight up with some sauce, throw them in a breakfast burrito, or use them as the base for a casserole
I prefer rounds - less cylindrical tots means more crunch per cm. But same thoughts.
I’ve been pan frying pre boiled potatoes for breakfast instead of toast. Pop a couple of fried eggs on top. Vege snags and caramelised onion on the side. 🤌🤌🤌
How has no one said a loaded baked potato.
Large large potato Stuffed with shredded chicken or pulled pork, bacon, sour cream, cheese, and chives, then bbq sauce or some hot sauce.
That’s perfect use for a potato.
…post-apocalyptic artificial intelligence…
