Mashed Potatoes?
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The only reason to eat a starch is to transfer something else to your mouth. Really, does anyone eat a starch plain? And if so, why, oh why would you? * mashed potatoes => gravy * bread => butter and/or jam/jelly * pancakes => butter and/or syrup and/or fruit topping * baked potato => sour cream or loaded * sweet potato => sour cream or sugar (candied yams) [and yes, I know yams and sweet potatoes are 2 different plants] * taco/burrito => all the fillings * rice => butter, chili, or whatever else you put in it.
Bond Keep all things as simple as possible, but no simpler. -said someone, somewhere
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You can mash them when they are raw, add some rye flour, shape balls about the size of large snowballs, with pieces of salt mutton and mutton kidney fat in the center of the balls. Boil for 20-25 minutes. Serve with a "sauce" of the boiling water stirred with butter (real butter, not margarine). This is one of the few hot dishes I know of where the accompanying drink is full fat milk. Maybe that is not the dish you were thinking of. Anyway, it is delicious.
Religious freedom is the freedom to say that two plus two make five.
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The only reason to eat a starch is to transfer something else to your mouth. Really, does anyone eat a starch plain? And if so, why, oh why would you? * mashed potatoes => gravy * bread => butter and/or jam/jelly * pancakes => butter and/or syrup and/or fruit topping * baked potato => sour cream or loaded * sweet potato => sour cream or sugar (candied yams) [and yes, I know yams and sweet potatoes are 2 different plants] * taco/burrito => all the fillings * rice => butter, chili, or whatever else you put in it.
Bond Keep all things as simple as possible, but no simpler. -said someone, somewhere
It sounds to me like you rarely if ever taste really high quality bread, still warm from the baking oven, baked with wheat and rye and tasty seeds. When I bake my bread, I usually enjoy a couple slices of it bare, with no other taste added, while it is still warm. Even after cooling down, it is so tasty that I can cut myself a slice and enjoy all by itself, even if baked the day before, or two days ago (but it is at its very best when still warm from the oven). The modern style dried (sometimes unleavened) bread ("knekkebrød" - you may know the Swedish 'Wasa' brand) is to use lots of seeds, giving it an excellent taste. Even the whole meal rye flour alone gives fine taste to bread. Baked potatoes also have a very distinct potato taste, that I love. I may add some sour cream, but certainly not always, and never so much that it overshadows the potato taste. Taco: I'd agree with you for what I call 'false taco shells', baked on wheat flour. Real taco, made from maize, is an essential taste element in a filled taco. Rice - there are so many different ... What we use for rice porridge (the short, almost spherical grains) have a distinctly different taste from the long grain rice we use for, say, chili con carne or similar dishes. You would never switch them around, which shows that the taste of (that specific kind of) the rice is essential to the meal. The first potatoes in late summer are excellent and tasty all by themselves, after boiling. Eat the skin as well - lots of taste, and lots of valuable nutrition in the skin. Adding a little salt is OK, but the true potato taste is the essential thing. I frequently eat meals where boiled rice comes as a side dish, maybe in a separate bowl: I certainly enjoy the taste of quality rice, prepared properly. Have you never had such culinary experiences? Grains, potatoes, breads of various kinds can be great, tasty food all by themselves. I have far more negative reactions to some of the industrial foods. Take chicken: It has a taste of nothing! It is nothing but a substrate onto which you can add spices of various kinds. Give me a two year old, egg laying hen - that will tell you what poultry is supposed to taste like! But they are not sold in the supermarket :-( Now that I mention egg: I suspect that egg-laying hens of today produce as much taste as hens did two generations ago - but it is distributed on three times as many eggs! In the 1950s, hens laid 120-150 eggs a year. Hens of today lay 350 eggs a year. They are unable t
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It sounds to me like you rarely if ever taste really high quality bread, still warm from the baking oven, baked with wheat and rye and tasty seeds. When I bake my bread, I usually enjoy a couple slices of it bare, with no other taste added, while it is still warm. Even after cooling down, it is so tasty that I can cut myself a slice and enjoy all by itself, even if baked the day before, or two days ago (but it is at its very best when still warm from the oven). The modern style dried (sometimes unleavened) bread ("knekkebrød" - you may know the Swedish 'Wasa' brand) is to use lots of seeds, giving it an excellent taste. Even the whole meal rye flour alone gives fine taste to bread. Baked potatoes also have a very distinct potato taste, that I love. I may add some sour cream, but certainly not always, and never so much that it overshadows the potato taste. Taco: I'd agree with you for what I call 'false taco shells', baked on wheat flour. Real taco, made from maize, is an essential taste element in a filled taco. Rice - there are so many different ... What we use for rice porridge (the short, almost spherical grains) have a distinctly different taste from the long grain rice we use for, say, chili con carne or similar dishes. You would never switch them around, which shows that the taste of (that specific kind of) the rice is essential to the meal. The first potatoes in late summer are excellent and tasty all by themselves, after boiling. Eat the skin as well - lots of taste, and lots of valuable nutrition in the skin. Adding a little salt is OK, but the true potato taste is the essential thing. I frequently eat meals where boiled rice comes as a side dish, maybe in a separate bowl: I certainly enjoy the taste of quality rice, prepared properly. Have you never had such culinary experiences? Grains, potatoes, breads of various kinds can be great, tasty food all by themselves. I have far more negative reactions to some of the industrial foods. Take chicken: It has a taste of nothing! It is nothing but a substrate onto which you can add spices of various kinds. Give me a two year old, egg laying hen - that will tell you what poultry is supposed to taste like! But they are not sold in the supermarket :-( Now that I mention egg: I suspect that egg-laying hens of today produce as much taste as hens did two generations ago - but it is distributed on three times as many eggs! In the 1950s, hens laid 120-150 eggs a year. Hens of today lay 350 eggs a year. They are unable t
Oh man! A fresh slice of warm from the oven home made from scratch bread with nothing at all on it - manna from heaven!
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It sounds to me like you rarely if ever taste really high quality bread, still warm from the baking oven, baked with wheat and rye and tasty seeds. When I bake my bread, I usually enjoy a couple slices of it bare, with no other taste added, while it is still warm. Even after cooling down, it is so tasty that I can cut myself a slice and enjoy all by itself, even if baked the day before, or two days ago (but it is at its very best when still warm from the oven). The modern style dried (sometimes unleavened) bread ("knekkebrød" - you may know the Swedish 'Wasa' brand) is to use lots of seeds, giving it an excellent taste. Even the whole meal rye flour alone gives fine taste to bread. Baked potatoes also have a very distinct potato taste, that I love. I may add some sour cream, but certainly not always, and never so much that it overshadows the potato taste. Taco: I'd agree with you for what I call 'false taco shells', baked on wheat flour. Real taco, made from maize, is an essential taste element in a filled taco. Rice - there are so many different ... What we use for rice porridge (the short, almost spherical grains) have a distinctly different taste from the long grain rice we use for, say, chili con carne or similar dishes. You would never switch them around, which shows that the taste of (that specific kind of) the rice is essential to the meal. The first potatoes in late summer are excellent and tasty all by themselves, after boiling. Eat the skin as well - lots of taste, and lots of valuable nutrition in the skin. Adding a little salt is OK, but the true potato taste is the essential thing. I frequently eat meals where boiled rice comes as a side dish, maybe in a separate bowl: I certainly enjoy the taste of quality rice, prepared properly. Have you never had such culinary experiences? Grains, potatoes, breads of various kinds can be great, tasty food all by themselves. I have far more negative reactions to some of the industrial foods. Take chicken: It has a taste of nothing! It is nothing but a substrate onto which you can add spices of various kinds. Give me a two year old, egg laying hen - that will tell you what poultry is supposed to taste like! But they are not sold in the supermarket :-( Now that I mention egg: I suspect that egg-laying hens of today produce as much taste as hens did two generations ago - but it is distributed on three times as many eggs! In the 1950s, hens laid 120-150 eggs a year. Hens of today lay 350 eggs a year. They are unable t
I very much agree with you that all of those starches you mention have there own unique taste, some of which are far from bland. However, my palate is not for starchy food, just as some people are meat eaters and some lean more vegetarian. As for egg laying, there are many breeds of chickens, some which produce as many eggs as you say, but most are far lower. Whether you can get them in a store or not is another matter. My kids raise chickens (and ducks for awhile) and insisted that they tasted better than store eggs, but I could never tell the difference. Their eggs had thinner shells, which means the chickens weren't getting as much calcium, so that could have impacted the taste. I also have baked my own bread, but I only do sweet breads, like squash and banana nut breads. I do eat them hot, as that is the best. But even in these cases, I put many things in the bread like nuts, chocolate chips, or fruit filling. Thus, the bread is used to convey these ingredients to my mouth. I wish you well in all of your food adventures, even if we disagree in what those adventures should look like.
Bond Keep all things as simple as possible, but no simpler. -said someone, somewhere
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Mashed potatoes have their place in life. I think the best is as a topping for Cottage Pie or Shepherd’s Pie. They’re also excellent as part of a Christmas dinner alongside Turkey, Roast Potatoes, Brussel Sprouts, Carrots, Stuffing, Gravy and Cranberry Sauce (the latter being a North American tradition I enjoy ).
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Lady Whiteadder: Wicked child!!! Mashing is also the work of Beelzebub — for Satan saw God's blessed turnip potato, and he envied it and mashed it to spoil its sacred shape. :-D
"These people looked deep within my soul and assigned me a number based on the order in which I joined." - Homer
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If you make too much and have some left over (yeah, I know, right) then they are really good the next day flattened into patties and lightly fried in butter until they have a crispy golden coating (but they mustn't absorb too much of the butter or they get greasy) then lightly sprinkled with just a little salt. One of those foods that is often better the day after, like curry or ragu.
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Home made, with lots of butter and lots of salt. Done that way I'd probably eat it more than the steak that it usually accompanies. Clogged arteries be damned...
