#like grated potato hash browns

[obstinaterixatrix]

Also it looks like I’ll be taking ex-coworker out for pho this weekend, she’s never had it before :V if I’m being evil and strategic, I won’t tell her that it’s a cash only place so I can pay her back for the burger. but I suppose the fair thing to do is give her autonomy and fight over the bill on equal terms rather than having an unfair advantage.

[allylikethecat]

5 and 18 for the random asks!

I am also obsessed with the OAF!Shark lore, Shark plushie is the true main character of that fic. (If I could write, I would write a fic of a fic through her POV).

Ah yes hello Happy Monday!! Thank you for indulging me sending me these questions from the weirdly specific and unrelated asks to know someone well list!! The list can be found HERE if anyone else wants to send some or reblog them themselves!

5. Favorite form of potato?

This is a super hard one because I truly love potatoes in every form except mashed (I don't like mashed potatoes its a texture thing) but I think I might have to say french fries? But don't ask what type of French fries that varies every day. There is also an honorable mention for tater tots and hash browns.

18. Your boba/tea order?

I'm not a huge tea drinker I'm sorry and boba freak me out - I didn't know what they were when I was a kid and I popped one unexpectedly and now they just make me uncomfortable, again it's a texture thing I'm super weird about food textures. HOWEVER when I do drink tea it's usually of an iced variety, sometimes mixed with lemonade, so an Arnold Palmer if you will.

Thank you SO MUCH for sending me this ask omg I love question games so much and am so grateful whenever sometimes indulges me in them!

RE: Shark Plushie - she is an icon and truly the main character of this fic. She was initially supposed to be a throw away line in the fic, but alas she has true star power and has taken on a life of her own and inspiring Fictional!Matty's shark obsession. I'm thinking next time the boys tour in my Fictional universe the fans start to notice how like weirdly into sharks Fictional!Matty has become? They think it's some kind of hint or Easter Egg towards some kind of upcoming project? Like he's wearing shirts with a sharks on them, he has been wearing shark socks, he keeps liking social media posts about sharks and has followed a ton of shark accounts? There was a stuffed shark in the background of some of the studio shots? (And he also had shark pajama pants on in one of the same clips) People also SWEAR they saw him crying in Fictional!George's arms at a shark exhibit at the aquarium but no one took any pictures out of respect so it's unclear if that's true or not... Fictional!Matty is finally asked about it in an interview and he just blushes really hard and mumbles something about how sharks are just super cool and Fictional!George has to clarify that sharks have nothing to do with any of their upcoming projects- Fictional!Matty just likes sharks. Everyone is completely endeared and thinks it's hilarious so it becomes a thing to throw toy sharks on stage and in addition to having booths about green touring they also start having a "shark conservation" booth on the tour. Just... sharks.

Thank you so much for this ask and chatting about sharks with me!! I hope you continue to enjoy On a Friday and the ever evolving shark lore lol I also hope you are having a wonderful Monday and a great rest of your week!! (If anyone else wants to chat about sharks... or the boys... or life... or other fic please do my inbox is open I'm going to go pick up some sweet potato fries and then I am here all night lol) Thank you so much again for the support and I hope you are doing well!

❤️Ally

[luulapants]

Ok, you wanna learn how to make the best sweet potato hash browns you ever had in your life?

You need:

Coffee (may sub with tea)

Oil (olive, coconut, vegetable - something mildly flavored)

Cheapest sweet potato at the store

Eggs (I use local eggs from Mike at the farmers market, which are $5/doz but they were also $5 before the avian flu bc that's just how much eggs cost when the guy selling them to you knows the chickens personally)

Paprika

Cinnamon

Garlic (fresh, jar, or powdered)

Fresh veggies (whatever needs used)

Hard cheese

Other seasonings (follow your heart)

Salt & pepper

Bread (optional)

Instructions:

Put on some coffee, strong

Grate the sweet potato directly into a bowl of cold water.

While that soaks, take however many eggs you want out of the fridge and leave them on the counter to warm up. I pulled out three because I needed to use up the last of the carton because I bought a new carton I didn't need yet because I wanted to talk to Mike.

Pour the coffee into a mug.

Drain the sweet potatoes, then fill the container with cold water again.

Get a skillet on the stove. A large skillet might be best, but I use a small one bc my big skillet died a horrible death. Coat the bottom in oil and turn the stove on medium heat. If you're using fresh or jar garlic, add it now. Drink coffee.

Drain the sweet potatoes again. Once the oil is hot (or garlic spitting), press them out in the pan to create an even layer.

Scrub out the grater and potato bowl while that heats up. After breakfast you will thank you.

Over the hash browns, sprinkle one part cinnamon, two parts paprika. If using garlic powder, four parts garlic. How much is a part? When sprinkling the cinnamon, you should be like, "shoot, that was almost but not quite enough to evenly distribute it over the whole pan," but it's going to be okay. Look me in the eye. It's going to be okay.

Drink coffee. Stir the hash browns until they're a relatively uniform color with the spices intermixed. Press them flat again.

Now it's time to get out your vegetables. "Vegetables!" you say. "But luula, I thought we were making hash browns!" Listen. Hash browns are not a meal unto themselves. They are part of a culinary experience and the only way to enjoy cooking is to learn to time out making different things at the same time.

Prep your vegetables. This is the step that makes people hate cooking, so I recommend buying the same vegetable a LOT, looking up tutorials on the best way to chop or prep it, and practicing until it's so quick and easy that you don't have to think about it. Then move onto a new vegetable. I'm cooking shiitake mushrooms and asparagus this morning bc asparagus is in peak season and on sale and because the woman at the mushroom stall at the market is cute. The mushrooms I just cut in half. Drink coffee.

Pause to stir the hash browns, making sure to scrape up anything sticking to the bottom of the pan. If your pan isn't nonstick, you can deglaze with a bit of cold water.

The secret to asparagus is DON'T chop the ends with a knife. Pinch the hard end between your fingers while holding the supple end in the other and bend it until it snaps. Throw away the hard end that snapped off. It will look like a lot to throw away, but that's because most people under-trim their asparagus. Those ends are a gross texture and will ruin your asparagus experience.

Stir the hash browns again and scrunch them off to the side to make room for your veggies. Add more oil to the empty spot.

When pan cooking veggies, the order of operations is starchy > firm > soft > watery. Starchy things like potatoes take ages to cook, which is why your hash browns have been in that pan since the dawn of time. My asparagus is firm, so that's going in next, until it's bright green in color. My mushrooms are soft, so I add them in once that happens. They just need to get warm, really. If you are cooking with watery tomatoes, those go in at the very last second if you cook them at all. Season the veggies with whatever speaks to you. I used thyme because thyme and mushrooms is a dope combo. Drink coffee.

In the time it takes your veggies to cook, you probably need to stir the hash browns once more, and by the time they're nearly done, you should have some good crunchy bits in the hash browns. Turn the heat all the way to low, then scoop the hash browns onto a plate. Cover the plate. Leave the veggies in the pan.

If you're making toast, put the bread in while the pan is cooling down.

Add more oil to the empty spot where the hash browns were. It's time to cook the eggs. Carefully crack eggs into the pan.

If you want cheese, sprinkle it on top of the vegetables. I used Parmesan because it crusts onto asparagus nicely. Salt and pepper the whole pan. Cover the pan. Drink coffee.

The secret to eggs, and the reason you want low heat, is they need to be cooked over easy. If you want your yolks cooked through, just bake a cake. The other secret is that you should flip them when the bottom layer is solid white but the top is still clear and runny. Focus on flipping each individual yolk, not the whites. The whites will follow.

If you're making toast, butter it or whatever you're doing with it while the eggs finish cooking.

Turn off the heat. Scoop everything onto the plate, taking care not to break the yolks. Serve with whatever is left of your coffee.

[barcadly]

Hash Brown | Crispy Hash Browns

If you’re craving a delicious, golden snack that’s crispy on the outside and soft on the inside, Hash Browns are your answer! Here at Foodellafood in Indore, Madhya Pradesh, we specialize in bringing you the tastiest, most satisfying crispy Hash Browns that are perfect for any time of day.

What Makes Hash Browns a Must-Have Snack?

Hash Browns are made from finely grated potatoes, seasoned to perfection, and fried until golden and crispy. Their crunchy texture and savory flavor make them a popular choice for breakfast, lunch, or even as a side dish to any meal.

At Foodellafood, we take pride in offering the highest quality crispy Hash Browns that are freshly prepared and frozen to lock in their rich taste. Whether you’re hosting a party or just want a quick snack, our Hash Browns are easy to prepare and enjoy.

Why Choose Foodellafood’s Crispy Hash Browns?

Top-Quality Potatoes: We use only the finest potatoes to ensure that every bite of our crispy Hash Browns is packed with flavor.

Perfect Texture: Our Hash Browns are fried to perfection, delivering a crispy exterior while keeping the inside soft and fluffy.

Easy to Cook: You can easily bake, fry, or air-fry our Hash Browns for a quick and tasty snack.

How to Enjoy Crispy Hash Browns

You can pair Hash Browns with eggs for a classic breakfast or serve them as a side with burgers, sandwiches, or even salads. Get creative and use them as a base for loaded breakfast bowls or simply enjoy them on their own with a dipping sauce like ketchup or mayo.

Buy Frozen Crispy Hash Browns at Foodellafood in Indore

Located in the heart of Indore, Madhya Pradesh, Foodellafood offers frozen Hash Browns that are convenient to store and prepare whenever hunger strikes. Whether you’re a fan of a crunchy breakfast treat or need a quick snack for guests, our crispy Hash Browns are the perfect choice.

Discover the unbeatable taste of crispy Hash Browns at Foodellafood. Our range of frozen snacks is designed to bring convenience and flavor to your kitchen. Visit us in Indore, Madhya Pradesh, or order online to enjoy the best Hash Browns in town!

visit our site: https://foodellafoods.com/

[prapasara]

Dandelion Greens With Garlic

Dandelion Greens With Garlic

The Spruce Eats / Diana Rattray

Prep:15 mins

Cook:12 mins

Rinse:10 mins

Total:37 mins

Servings:4 servings

Commonly thought of as an herb, dandelion greens are actually a weed and a delicious one, too. Easily spotted during the spring in backyards, on sidewalks, and along train tracks, dandelion flowers, green leaves, and roots are entirely edible. Used for centuries in cuisines around the world, they are famous in traditional medicine for their ability to alleviate digestive and renal ailments.

Many abstain from eating these flavorful greens because they are known for being too bitter. While they do have a bitter aspect, dandelion greens carry a great earthy punch and that bitter profile that makes them a desirable side dish for heavy, fatty foods like steak or brisket. Their wonderful flavor is great in raw salads—much like arugula or radicchio—and they provide a lot of herby flavor when mixed with spices in pesto. Flavored with garlic, as in our recipe, these green leaves are simply delicious. Harvest them from your backyard only if you are sure that no herbicides, pesticides, or dogs have been around the plants. Or buy them by the pound at upscale groceries, Asian markets, or farmers' markets. If dandelions grow in public areas, ask the local authorities first before foraging them, as parks and trails are also sprayed during the hot months of the year.

Ingredients

1 pound dandelion greens

2 teaspoons salt, plus more to taste

1/4 cup vegetable oil

1 clove garlic, minced

1/2 cup onion, finely chopped

1 small dried hot chile pepper, seeds removed and crushed

Freshly ground black pepper, to taste

Parmesan cheese, to taste

Steps to Make It

Gather the ingredients.

Discard the dandelion greens' roots. Rinse the leaves well under running water.

Fill a bowl with water and add 1 teaspoon of salt. Submerge the leaves in the salted water for 10 minutes. Rinse well.

Cut leaves into 2-inch pieces.

Bring a small amount to a boil in a saucepan, around 1 1/2 cups, add 1 teaspoon of salt, and cook the greens uncovered for about 10 minutes.

While the greens cook, heat the vegetable oil in a skillet or sauté pan over medium heat. Sauté the garlic, onions, and chile pepper until the onion is translucent.

Drain greens thoroughly and add them into the onion-garlic mixture.

Season with salt and pepper, to taste.

Plate the greens and add shaved or grated Parmesan cheese on top.

Enjoy!

Other Recipes With Dandelions

If you got your hands on a good amount of dandelions, there are plenty of ways in which you can cook and serve these delicious greens:

Add them to spinach or kale soups to brighten up the green flavors.

Braise them in beef or chicken broth alongside leeks for a pungent side dish.

Sautee them in olive oil and garlic and use them as the base for an omelet.

Sautee and blend with pine nuts, garlic, salt, and parmesan to make a pesto to serve with pasta, or as the spread for sandwiches and wraps.

Cook the greens in olive oil alongside tomatoes, onions, and garlic and mix them with cooked grains like brown rice, quinoa, farro, fonio, or barley to make a salad. Dress with a citrus vinaigrette.

Serve the sauteed greens with hanger steak, pork belly, or fatty fish.

Make a hash with potatoes and onions and top with sauteed dandelions. Top with cheddar cheese and broil for 5 minutes until the cheese is melted.

CR  ::   https://www.thespruceeats.com/dandelion-greens-with-garlic-3053955

[foodvips]

Homemade Crispy Hash Browns How Can I Make It?

Are you craving a delicious and crispy breakfast treat? Look no further than homemade crispy hash browns! With this easy recipe, you can make golden and crispy hash browns that are perfect for breakfast or as a side dish. Not only are they crispy on the outside, but they are also soft and fluffy on the inside, creating a delightful contrast of textures.To make these mouthwatering hash browns, you'll need to start by choosing the right potatoes. Russet potatoes are the best choice for hash browns as they have a high starch content, which helps create that coveted crispy exterior. Once you have your potatoes, peel and grate them using a box grater or a food processor. Now comes the secret to achieving crispy hash browns – squeezing out excess moisture. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is crucial as it prevents the hash browns from becoming soggy and ensures they crisp up nicely when cooked. Once you have squeezed out the moisture, it's time to season and flavor your hash browns. You can keep it simple with just salt and pepper, or get creative by adding herbs and spices like garlic powder, paprika, or onion powder. The choice is yours! If you want to take your hash browns to the next level, consider adding onions and other vegetables. Finely chop some onions and mix them into the grated potatoes for added flavor and texture. You can also experiment with other veggies like bell peppers or zucchini to create a unique twist on the classic hash browns.Now that your hash brown mixture is ready, it's time to shape and cook them. Heat a generous amount of oil or butter in a skillet over medium heat. Take handfuls of the potato mixture and shape them into patties, then carefully place them in the hot skillet. Cook the hash browns for a few minutes on each side until they are golden brown and crispy.Once your hash browns are cooked to perfection, it's time to serve them up! They make a fantastic addition to any breakfast spread and pair well with eggs, bacon, or sausages. You can also get creative with toppings like sour cream, salsa, or even melted cheese.If you have any leftovers, don't worry – you can freeze and reheat them for later enjoyment. Simply place the cooked hash browns in an airtight container or freezer bag and store them in the freezer. To reheat, pop them in the oven or toaster oven until they are heated through and crispy again.Now that you know the secrets to making homemade crispy hash browns, it's time to get cooking! Follow this easy recipe and enjoy a delicious and satisfying breakfast treat that will leave you wanting more.

Choosing the Right Potatoes

When it comes to making the perfect homemade crispy hash browns, choosing the right potatoes is crucial. Not all potatoes are created equal, and some varieties are better suited for this delicious breakfast dish than others.So, which potatoes should you choose? The best potatoes for making hash browns are starchy potatoes like Russet or Idaho potatoes. These varieties have a high starch content, which helps to achieve that desired crispy exterior while keeping the inside fluffy and soft.Before you start preparing the potatoes, it's important to wash them thoroughly to remove any dirt or debris. Once they are clean, you can peel the potatoes if desired, although leaving the skin on can add a nice texture and flavor to your hash browns.After washing and peeling (if desired), it's time to prepare the potatoes for shredding. You can either use a box grater or a food processor with a grating attachment to shred the potatoes. If using a food processor, make sure to cut the potatoes into smaller pieces that fit through the feeding tube easily.Once the potatoes are shredded, it's important to remove excess moisture to ensure crispy hash browns. You can do this by placing the shredded potatoes in a clean kitchen towel or cheesecloth and squeezing out the liquid. This step is essential as excess moisture can prevent the hash browns from getting crispy.Now that you know which potatoes to choose and how to prepare them, you're ready to move on to the next step in making delicious homemade crispy hash browns. Stay tuned for more tips and tricks!

Grating and Squeezing the Potatoes

Grating and squeezing the potatoes is a crucial step in making crispy hash browns. By removing excess moisture from the potatoes, you can achieve that perfect golden and crispy texture that we all love. Here are some techniques to help you get the best results: - Start by choosing the right type of potatoes. Russet potatoes are commonly used for hash browns as they have a high starch content, which helps in achieving crispiness. - Peel the potatoes and rinse them under cold water to remove any dirt or debris. - Next, use a grater with large holes to grate the potatoes. This will create long strands of potato that will cook evenly and result in a better texture. - After grating the potatoes, it's important to remove as much moisture as possible. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out the excess liquid. This step is crucial as it prevents the hash browns from becoming soggy. - Flaxseed Meal: Mix one tablespoon of flaxseed meal with three tablespoons of water to create a gel-like consistency. This can be used as a replacement for one egg in your hash brown recipe. - Chia Seeds: Similar to flaxseed meal, chia seeds can also be used as an egg substitute. Mix one tablespoon of chia seeds with three tablespoons of water and let it sit for a few minutes until it forms a gel. - Mashed Potatoes: If you have leftover mashed potatoes, you can use them as a binder for your hash browns. The starch in the mashed potatoes helps hold everything together. - Breadcrumbs: Adding breadcrumbs to your grated potatoes can help bind them together. You can use regular breadcrumbs or even try panko breadcrumbs for added crispiness. - Start by shaping the grated potatoes into round patties. You can use your hands to form them into the desired shape or use a mold for a more uniform appearance. - Heat a generous amount of oil or butter in a skillet over medium heat. Make sure the oil is hot before adding the hash browns to ensure a crispy texture. - Gently place the shaped hash browns into the hot skillet, being careful not to overcrowd the pan. Leave enough space between each patty to allow for even cooking. - Let the hash browns cook undisturbed for a few minutes until the bottom side turns golden brown and crispy. This will give them a nice crunch. - Using a spatula, carefully flip each hash brown to cook the other side. Be gentle to avoid breaking them apart. - Cook the second side until it becomes golden brown and crispy as well. This will ensure that both sides are evenly cooked. - Once the hash browns are cooked to perfection, remove them from the skillet and place them on a plate lined with paper towels to absorb any excess oil. - Serve the hash browns hot and enjoy their irresistible crispy and fluffy texture! - Add Cheese: For a gooey and indulgent treat, sprinkle some shredded cheddar or mozzarella cheese on top of your hash browns while they are still hot. Let the cheese melt and get all oozy, creating a deliciously cheesy crust. - Try Bacon: Crispy bacon and hash browns are a match made in heaven. Cook some bacon until it's nice and crispy, then crumble it over your hash browns. The combination of the smoky bacon flavor with the crispy hash browns is simply irresistible. - Go Veggie: If you prefer a vegetarian option, you can add a variety of vegetables to your hash browns. Sauté some bell peppers, onions, and mushrooms, and mix them into the grated potatoes before shaping and cooking. The added vegetables not only bring extra flavor but also add a delightful crunch. - Top with Sour Cream and Chives: For a classic and refreshing touch, serve your hash browns with a dollop of sour cream and a sprinkle of fresh chives. The creamy sour cream complements the crispy hash browns perfectly, while the chives add a burst of freshness. - Allow the cooked hash browns to cool completely. - Divide the hash browns into individual portions or the desired serving size. - Place the portions in airtight containers or freezer bags, making sure to remove any excess air. - Label the containers with the date and contents. - Store the containers in the freezer for up to 3 months. - Preheat your oven to 400°F (200°C). - Spread the frozen hash browns in a single layer on a baking sheet. - Bake for about 15-20 minutes, or until they are heated through and crispy. - Alternatively, you can reheat the hash browns in a skillet over medium heat with a little oil or butter. Cook for about 5-7 minutes, flipping occasionally, until they are heated through and crispy. - It's important to cool the cooked hash browns completely before freezing them to prevent them from becoming soggy. - Dividing the hash browns into individual portions or serving sizes makes it easier to thaw and reheat only what you need. - Make sure to remove any excess air from the containers or freezer bags to prevent freezer burn. - If you prefer a softer texture, you can thaw the frozen hash browns in the refrigerator overnight before reheating. - For added flavor, you can sprinkle some cheese or herbs on top of the hash browns before reheating. - What type of potatoes should I use for making hash browns?The best potatoes to use for making hash browns are starchy potatoes like Russet or Idaho potatoes. These potatoes have a high starch content, which helps in achieving a crispy texture. - How do I prepare the potatoes for making hash browns?Start by peeling the potatoes and then grate them using a box grater or a food processor. Once grated, place the potatoes in a clean kitchen towel or cheesecloth and squeeze out the excess moisture. This step is important to ensure crispy hash browns. - What are some seasoning options for hash browns?There are various seasoning options to enhance the flavor of your hash browns. You can simply season them with salt and pepper, or add herbs like thyme or rosemary. For a spicy kick, you can also add paprika or cayenne pepper. - Can I add onions and other vegetables to my hash browns?Absolutely! Adding onions and other vegetables can add extra flavor and texture to your hash browns. You can finely chop onions and mix them in with the grated potatoes before cooking. Additionally, you can also add bell peppers, mushrooms, or even grated carrots. - Are there any alternatives to eggs for binding the hash browns?Yes, there are alternatives to eggs for binding the hash browns. You can use mashed potatoes, which act as a natural binder. Another option is using a flaxseed or chia seed mixture, which creates a gel-like consistency when mixed with water. - How do I shape and cook the hash browns?After grating the potatoes, shape them into patties using your hands or a mold. Heat a skillet with oil or butter over medium heat and cook the hash browns until golden brown on each side. Flip them gently to avoid breaking them apart. - What are some serving suggestions and variations for hash browns?Hash browns can be served as a side dish with breakfast favorites like eggs and bacon. You can also top them with cheese, sour cream, or salsa for added flavor. For a twist, try adding cooked crumbled bacon or shredded cheese to the potato mixture before cooking. - Can I freeze and reheat hash browns?Yes, you can freeze leftover hash browns for later use. Allow them to cool completely, then place them in a freezer-safe container or bag. To reheat, simply heat them in a skillet with a little oil until they are heated through and crispy again. Read the full article

[paper-mario-wiki]

Here's how I make it look like this:

Store-bought hashbrowns, they come pre-dried and preservation ready. Even though they're not as healthy as grating potatoes at home (which can make crispy hashbrowns too, you just have to dry em out plenty first), they've still got the basic nutrients and the frankly crazy amount of vitamins that hashbrowns have.

I preheat my stove to whatever temperature the number "5" represents on a dial that goes from 1 to 9. For reference, "4" represents the temperature at which water starts to sizzle when put into the pan, so this is a pretty medium heat.

Once it's hot I pour in a small glob of vegetable oil. Not a ton, just enough to coat each strand of potato. If you're only making enough for one or two people you probably wont even need to cover the bottom of the pan. That said, you'll have to eyeball this based on how much you want to make.

When the oil's been given a sec to heat up, i pour the hashbrowns in and, after given about 10 or so seconds to start thawing, I start stirring them around in the oil. While the potato's pores are opening back up during the thawing process they'll start soaking in a bit of the oil, which is what we want.

When they start getting properly squishy and slimy, I use my spatula to start breaking the potatoes apart more, making the individual strands shorter, and mashing some of them into a paste as well, but not so much that it becomes more of a mash than a hash.

After that, use the spatula (you can use two if it's tough with just one) to push the potatoes together into the shape of your patty. At this point, because of all the working you've done to the potatoes, it should hold its shape really nicely, like a super crumbly ground beef almost.

Keep in mind, all of this should be done within the first 90 seconds of the potatoes hitting the pan, because once the potatoes have been thawed, worked, and shaped, it's time for them to cook. And you're gonna let em sit and cook once they're shaped without touching or flipping or moving them at all for something like 6 to 8 minutes, depending on how brown you'd like them.

The first picture was the patty I made this morning right before being flipped (which is what's in the second picture). You can see very clearly the dark browning at the edges of the underside of the patty. You're going to think "my word, if it's that dark around the edges, then surely the center will be burnt as well!" but I'd ask you to have faith that I haven't misguided you thus far.

Season with salt and pepper, and when you've reached your preferred brownness (I like it to be a shade somewhere between that of a golden retriever and an acorn), flip it and let the other side cook for the same amount of time. If you're in a hurry and the pan didn't finish heating up fully before you started, cook it for slightly less time.

Enjoy your hashbrowns!

Potatoes kind of went awff when they invented hash browns

look at this Perfect Potato Patty im grillin

[yugonoashiato]

Footprints #1201 - Things I Can't Do

August 6th Sunny ☀️

#yugo'sfootprints

#thingsican'tdo

Good morning♪

This is Yugo Kochi who woke up because he was hungry 👀

Oh how I'd love some hash browns…

Aren't they delicious?

I've loved them since I was a kid ❤️

Also (I love) those Anpanman potato snacks ('ω`)

Next,

Is there anything you can't do, no matter how hard you try?

Is it just a lack of effort? Or is it something that you really can't do?

For people who like to develop their strengths, they become very naive when it comes to their weaknesses 😭

I'm really trying, okay?

But I don't think I have any sense.

There are many things to say…

Like… when I'm faced with something I'm not good at, it breaks my heart all at once…

I try so hard, but it feels like I'm going to cry. 😆

Well, I'll do my best.

CREAK's dance is difficult too… (laughs)

Thanks a lot for watching the MV

Lastly…

Thanks for all your hard work and schoolwork today. Yugo Kochi also hit a lot of walls at work and at home 😆. Well, at my own pace and in the Yugo Kochi way, I'll do my best. Do your best too, everyone!

Don't forget to wash your hands, gargle and stay hydrated!

I'm grateful every day.

A thought just occurred to me!

I'm definitely going to eat the potato snacks.

See you tomorrow.

Keep smiling ☺️

(Kochi photographed an almost bald palm tree against a blue sky with clouds. The caption reads: "Is this a palm tree?")

E/N: My dear Yugo, three things: (1) your dance in CREAK is FINE; (2) the answer to your question "Is there anything you can't do, no matter how hard you try?" is, I think, many things for me, two things for sure are I can't sing and dance properly, no matter what, and (3) the answer to your question in the photo is YES.

[aliwritesfic]

The Night Shift (pt. 5) (Frankie Morales x F!Reader)

Summary: Frankie has taken the job as the overnight cook at Lou’s Diner, where you work as the overnight waitress. Attraction slowly grows between you, despite both your best efforts.

Part 4 Part 6

Frankie & June's Nightshift Jamzzz

The sun was behind you as you walked to the diner, going out of your way to step on the especially crunchy-looking leaves. Coffee from the fancy bakery on your block warmed your hands and your throat as you drank, savouring the sweet caramel flavouring that you had splurged a quarter on.

Truthfully, you didn’t mind walking to work now. You had given up any hope of Ethan ever driving you, and now the walk just felt like a good chance to get some fresh air, to disconnect yourself from everyone else even if it only was for forty-five minutes. You now also carried an umbrella and a new can of pepper spray in your bag and felt prepared for almost anything.

You hung back in the parking lot behind the diner before your shift, finishing the last dregs of your coffee, delaying heading inside. You could hear shouts from the kitchen and the sounds of the dinner rush floating out to you.

“Evenin’,” Frankie tilted his hat at you as you finally entered the kitchen. You gave him a shy smile and dropped your phone in your bag. Each night this week he had done the same thing, and each night it had given you the tiniest of flutters in your stomach.

It was ridiculous. You were a grown woman, with a boyfriend, and a man with a stupid hat and stupid brown eyes shouldn’t be making you blush like an idiot.

Even if his hair curled up under his stupid hat, looking stupidly soft to the touch. Even if his stupid brown eyes felt like pure warmth blooming within you every time you dared look into them.

Maybe they weren’t so stupid . . . but you felt stupid for noticing at all. But more than that, you felt guilt. It wasn’t fair to Ethan - and you knew he would blow a gasket if he knew that you were going to try and be friends with Frankie. But even with that thought, knowing that it was a dangerous move, something in you wanted to just say fuck it. You were sick of not having friends. It was your own fault that you no longer had any of your old friends, but you could also do something to rectify that.

In the early hours of the morning, that opportunity came.

“Frankie, I have some questions for you.”

You leaned against the pick-up window, fiddling with the thick stack of spiked orders. You had been avoiding asking him anything for the past two nights, your gut churning with anxiety whenever you thought about it. But now Manny had threatened to walk in and ask Frankie to brunch himself, and if you were going to make an effort it probably wouldn’t be a good start to have Manny do the groundwork.

“Ask away,” Frankie looked up from the small mound of potato he was grating and fixed his dark eyes on you. For a moment your breath hitched in your throat. You quickly looked away, neck burning.

You smiled back, feeling less shy, and powered on. “Okay. Are you a fan of brunch?”

“I’ve had no reason to not be a fan,” he said, setting the potato on the grill. You nodded, a nervous laugh bubbling up from your chest.

“Well, uh, Manny and I, we’ve started a tradition where we- we head down to DeLuca’s on Peach Street and we, well there’s bottomless mimosas. We pretty much just drink and talk shit and if that’s not your vibe I totally understand but I’d - we’d really like you to come.”

You wrung your hands together, feeling impossibly hot and sweaty for the cool temperature inside the diner and you found it impossible to meet his eyes. Your stomach turned flips. He’s gonna say no. There’s no way he says yes. 

“That sounds fun, what time should I be there?”

Okay. That was unexpected to say the least.

“Um, we usually get there at around eleven.”

Frankie nodded and shoveled the potato hash into a bowl. “You look hungry.” He handed it to you with a shrug and a shy smile. You hadn’t realised how hungry you actually were before the food was directly under your nose; saliva immediately flooded your mouth as you grabbed a fork and dug in.

“This is amazing,” you said with your mouth full.

“I added a little bit of chili powder,” Frankie said.

“Genius,��� you told him, taking another bite. Frankie gave an almost bashful shrug, fiddling with the brim of his cap. “Do you ever get sick of listening to the radio?”

Frankie looked confused by this abrupt turn of conversation, but seemed to go along with it well enough. “Here? I mostly tune it out.”

You cleared your throat as stood straight. “Do you have Spotify?” When he nodded, you plowed on. “Well, uh, before he quit, Manny and I used to have this joint playlist of songs that we’d listen to instead of the radio. We, you and me, could do the same. If you wanted. It’s fine if you don’t.”

“No, that sounds cool. How does it work?”

“I just text you the link and you just add whatever you want to it. I’ve already added a bunch of songs.” You hadn’t even finished your sentence before Frankie was pulling his phone out of his jeans pocket and handing it to you.

“Put your number in and text yourself,” he said. Why are my hands shaking? Stop shaking! You tried not to make it obvious that, for whatever reason, putting your number in Frankie’s phone had suddenly spiked your adrenaline. It certainly wasn’t because you noticed how truly large his hands were, the way his palms were calloused. No, it definitely wasn’t that.

You quickly handed his phone back after you had plugged your number in, not wanting to risk accidentally reading any notifications that might come through. Nosy wasn’t your style.

“So what else did you and Manny do to pass the time?”

“We played a lot of stupid games,” you said. “Would you rather and push the button, but sometimes we’d take it too far, gin rummy but I don’t have a deck of cards. He’d also help with a lot of my baking when I felt like it.”

Frankie contemplated this for a moment. “Your baking?”

“Yeah, sometimes on quiet nights I bake like, muffins and shit, to put in the cake case. Manny was mainly helping by telling me what flavours sounded ass.” You finished off the hash brown. “Last thing I I made were raspberry and white chocolate tarts, fucking delectable. And I don’t say that about myself often.”

“Well, I’d be happy to give any opinions on flavours in future,” Frankie said. 

“I hope you realise that now you’ve said that I’ll be sending you cake ideas at all hours of the day.” You were joking, but only partly. You were determined to not let this budding friendship go to waste, and part of friendship was sending each other cake ideas, right?

Frankie didn’t seem phased. “I look forward to it.”

~

It didn’t take long for June to warm up to him once he had added a few songs to their shared playlist. 

Frankie & June’s Nightshift Jamzzz

3 z’s because everyone sane is sleeping Had been the message attached to the Spotify link. Frankie snorted at this when he read it, opening the link to find twelve songs already waiting for him, most of which he had never heard before.

A few hours later, when Frankie was in that weird state between dreaming and awake, where his mind was susceptible to remembering, his phone chimed loudly, shocking him fully awake. He sat up, breathing deeply. 

Sometimes he was like this; sensitive to sounds, to light, his entire being hyperfocused. The pain in his legs seared, and the scars on his thighs seemed to warp into something grotesque. His ears rang, spots appeared behind his itchy eyelids and suddenly everything felt too fucking hot. He threw his window open, letting in the cold air, but he could barely feel it beyond the heat searing his skin, the harsh Afghanistanian sun burning his skin.

Someone was shouting. Him? Surely not . . . but he could hardly hear beyond the war going on in his mind.

I can see the hardwood floor, the lamp, the light through the curtains, the phone on my nightstand.

I can smell my own sweat.

I can hear birds outside and someone mowing their lawn.

I am here. I am alive. I am safe.

Frankie took another deep breath and scrubbed his hand over his face. If anyone could see him right now in this state, on his knees on the floor . . . the thought was mortifying. 

He grabbed his phone, ignoring the text from Will that had woke him, and quickly messaged Lou, making up some bullshit excuse about a migraine. Frankie knew better than to force himself out after an almost complete meltdown. 

In his bathroom, in the cabinet behind the mirror, he kept a bottle of pills that he knew would give him a deep, dreamless sleep.

Frankie took three.

~

“Gee, don’t look so disappointed to see me,” Steph, one of the weekend shift cooks, said as you walked through the back door.

“I’m not disappointed,” you lied.

Steph rolled her eyes, “you’re a bad fucking liar.”

You grunted at her, resigning yourself to a night of attitude. It wasn’t that you didn’t like Steph, hell you got on with her for the most part, but you had grown accustomed to Frankie’s calming demeanor.

“He’s got a migraine or some shit,” Steph said. 

“Frankie?”

“I dunno his name,” Steph snorted. “You seem a bit hot on him though.”

You rolled your eyes, knowing that any kind of defending yourself would just lead to her becoming even more convinced. 

Hiding away in the bathroom for a few minutes, you typed out a text to Frankie, chewing absently on your thumbnail. Would it be weird? You reread what you had written, trying to find any hidden meanings that could come across unintentionally. Heard you’ve got a migraine, this might sound crazy but have some coffee or just something with loads of caffeine, it always helps me. Hope you feel better soon (and if you dont wanna come on the weekend we’ll understand)

You hit send before you could chicken out. It was just a friendly text, not the kind you would send to Manny in the same situation, but enough that it probably wouldn’t spark an argument if Ethan went through your phone again.

After a few minutes went by without a reply, you put your phone away and got to work.

tagging: @maievdenoir@luvmeijii@phandoz@you-got-me-starry-eyed@sunnshineeexoxo

[cemeteryrocks900]

Ok so here’s my day so far

-meal planned my day (ended up not doing half bc I don’t feel good but still got dinner… hah funny story about that later)

-made brunch for my dad(pancakes, eggs, attempted freshly grated hash browns but didn’t work) and made coffee

-the whisk fell out of the pancake mix bowl SEVEN TIMES, ALL OVER THE FUGGING FLOOR ABD ALL OVER ME

-made my mom a cup of coffee too

-refilled the coffee grounds

-cleaned my mess then cleaned the kitchen too

-brushed my hair and left to go to Walgreens and wegmans and target with my dad

-went home and laid down bc I’m in pain and watched tik toks

-my dad wanted me to see what he did with the garage with re arranging

-helped my dad refill my moms car with washer fluid

-went to go get an olipop and crumb cake just to see the kitchen a MESSc nothing put away, and ALL THE POTATOES WERE GONE, in my mealnplan I had potatoes and my starch and veggies which means I needed double the amt of potato, and we had a good 10 large potatoes left… now they’re gone and I can’t make my dinner :,)

-had the rest of my Cadbury candy shelled chocolate eggs and a sweet tart rope

-I now feel 30x worse :,)

-laying in bed watching Ryan trahans penny series of the month

Other things not related to what happened, but stuff happening later:

•my dad said he won’t be home for dinner bc he has to take a guy from work out to dinner

•Idk what to do for dinner anymore

•my dad said he wants to divorce my mom

•and I feel like im dying :,)

Good and bad day

[ask-the-royal-wives34]

"Sorry about that, I was talking about finding different uses for different things. Like with decorating illegible books that would normally go to a scrap heap."

"The cooking thing is where she got the idea for items having more than one use. Like using a cheese grater to grate potatoes to make hash browns." ~Sparking Fizz Out

[nancypullen]

Gobble Gobble

Are you ready for Thanksgiving? Does your house smell fabulous or are you packing your stretchy pants to go to dinner elsewhere?  Are you skipping the whole mess and just enjoying an extra day off?  Whatever you may be doing on this third week of November, I hope it’s good for your soul.  Whether it’s a crowd around the table or a solitary walk through the autumn woods, take a moment to soak it up and be grateful. If you’re struggling on this holiday, maybe just be thankful that this too shall pass.   “The Pilgrims made seven times more graves than huts. No Americans have been more impoverished than these who, nevertheless, set aside a day of thanksgiving.”   -   H. U. Westermayer I’ve had a bit of a topsy-turvey year and I’m feeling deeply grateful for my family.  My hiccups have been minor compared to what so many others face but, holy cow, has my family shown me love and support.  I’m so humbled by the dear people in my life, my friends and family are absolutely beyond compare.  I have no idea how or why I’m so fortunate, so all I can offer is gratitude.  Mine is bottomless. I’m one lucky duck.

Today I’m preparing sort of a mini-feast.  The Edgewater gang traveled down to Tennessee to spend Thanksgiving with Jamie’s family ( they’ll be here for Christmas!).  Matt flew in from Minneapolis on Saturday and he’s been working a lot from here, Zoom meetings and tapping away day and night. He needs a break.  So since it’s just the three of us, I’m making Ina Garten’s herb-roasted turkey breast rather than a big ol’ bird. It’s a wonderful recipe, tried and true. I’ve also made a couple of family favorites, sweet potato casserole with that yummy pecan and brown sugar topping,  cheesy hash brown casserole, ranch crescent rolls, dressing, and a little apple pie (not gonna lie, the pie is from a bakery). That’s about half of what I’d usually make and it still seems excessive. Tomorrow should be easy though - the turkey breast won’t take long and with just a couple of dishes to pop in the oven it’ll be a breeze.   I’m really going to miss the bacon-wrapped green bean bundles, those are my favorite.  Also the cranberry-orange-walnut relish stuff - I’m not sure it has a name, but I love it.  I couldn’t care less about the casseroles.  Thankfully I still don’t have much of an appetite, so I’ll probably nibble on the turkey and crunch on some celery sticks.   For tonight’s dinner I’ve got teriyaki chicken in the crock pot.  It’s a super simple recipe, I don’t think it’s actually teriyaki - just an easy substitute.  Basically chop up some chicken breasts, throw them in the crock pot with honey, soy sauce, and garlic and wait four hours.  When there’s about 30 minutes left I’ll put some jasmine rice in the rice cooker and let it do its thing.  Add some broccoli and you’re done! Easy peasey.   Since I seem to be rambling about food, here’s some breaking news - we got a new front door!  The original door was kind of pretty, but seemed awfully flimsy.  We never liked it.  We’d shopped around a bit and picked one that we liked, and yesterday was our installation date.  I love it!

I really love that it’s got a keypad entry like our door in Tennessee.  One more thing checked off the long list of improvements we’re making to this place.  That staircase to the right is on the list too.  I’d love to tear up the old (awful) carpet and paint the stairs before installing a runner.  I’d love to sand and stain that wood to more closely match the floors.   Still, it’s a pretty door and I’m loving it.  It’s white right now, but I’ll paint the exterior side.  The color I’ve chosen is City Rain.  It’ll match the shutters.

I thought long and hard about picking a pale pink shade, but I went with a color that will look good in every season.  That shade of gray will look just as good with autumn’s orange and gold as it will with bright red at Christmas or pink blooms in the summer.   Gotta’ go with what works. Speaking of Christmas, I picked up the cutest bit of wall art this week.  How jolly is this guy?

He was on clearance at Kirkland’s and I had a coupon for an extra 20% off.  He came home with me for about $28. When the tree goes up and we deck the halls, he’ll hang above that entry table by the door.   Yep, I’m gettin’ my jingle on and Santa is my homeboy.  We go way back (North Pole High School, Class of ‘81!).

That small, blurry person in the candy cane striped scarf is moi - cheering my heart out for North Pole High School in North Pole, Alaska.  I had to dig to find a color photo (how sad is that?).  The lovely girl beside me is Tracey, still every bit as cute and now a long-distance Facebook friend. I couldn’t find a photo that clearly displayed the big “NP” on our sweaters, One year we just had “Patriots”  (our high school was built in 1976).

I’m sharing these semi-embarrassing photos to prove that my Christmas spirit runs deep.  We used to answer letters to Santa as part of our English grade.  Letters from all over the world made their way to Santa’s house in North Pole - yes, it’s really there.  I went to school with Santa’s daughter and her name was (no kidding) Merry Christmas Miller.  She eventually married and became Merry Key, I think.  Not quite the same impact.  Anyway, we’d answer letters for a grade.  There was a format that we had to follow, couldn’t make promises and that sort of thing.  But it sure kept the magic alive for a bunch of teenagers.  All of these decades later (oh my gosh, 41 years??) I get the same sense of excitement when I start seeing twinkling lights on houses and Christmas tree lots.  I am so ready for holiday music, cookies, and FUN!  I’ve got all of the grandgirl’s gifts and I can’t wait for her to open them!  Once an elf from North Pole, always an elf from North Pole. This post has ping-ponged from Thanksgiving food to a new door to high school memories and Christmas.  Perfectly normal, right?  I should probably quit while I’m ahead.  It’s nearly time to dish up that crock pot chicken anyway.  I’ll sign off with a big holiday hug, and send out my sincere wish that your hearts are light and your minds are at peace.  I’m grateful for so much this year, and some of the lovely people I’ve met through this blog are on that list.  Thanks for stopping by. Stay safe, stay well, stay thankful.

Nancy

[ieatnothingbutpotatoes]

My First Try Making Hash Browns

Ingredients (makes 8 or so hash browns):

A couple of medium-sized raw potatoes

A dash of olive oil (you could use some other oil)

2 heaped tablespoons potato flour (you can also use an egg apparently, and/or possibly cheese)

(Optional) a dash of salt

Tools:

Cheese grater (or equivalent)

Large bowl

Frying pan

Spatula

Spoon

Method:

Some recipes advise partially boiling the potatoes first. I didn't bother, but this sounds like it might be a good idea if you want to make your hash browns thicker than I did or want them to cook faster.

Grate the potatoes. This is surprisingly messy! Little bits of raw potato went everywhere, lots of slippery potato juice.

I didn't bother grating the very ends of the potatoes, which were too fiddly - I was worried about cutting myself on the grater - so if you're using a food processor or you're willing to give up a few chunks of finger you might get an extra hash brown or two out of the deal.

This might seem obvious, but this produces quite a lot of grated potato, thanks to all the gaps between the pieces. Easily twice the volume of the original potatoes.

Squeeze out some of the potato juice from the grated potato. I just squeezed handfuls of it in my fist over the sink, but some recipes suggest rolling the pieces up in a towel.

Add a dash of olive oil and a couple of heaped tablespoons of potato flour. At least, that's how much I added. I was just eyeballing it, but it turned out pretty well.

Some recipes advise adding other seasoning here, such as salt.

Mix everything together, then spoon onto the frying pan and shape into thin patties. I used a single heaped tablespoon each.

Cook on a low heat until brown - this takes quite a while. Cooking them on a high heat is a lot faster, obviously, but left the inside very slightly undercooked by the time the outside was done. I suspect that this is why some recipes suggest par-boiling first.

One of my house-mates used some of the mix and he added a layer of cheese to his patties, which was reportedly very nice.

Results:

Pretty good! I forgot to take any pictures of the final product because I was hungry, but just imagine browner versions of the above.

They're a little bland on their own, unsurprisingly, as they're intended eaten as part of a proper fry-up with lots of other food. If you're gonna sit down and eat them on their own, like I did, you should probably add some seasoning - I sprinkled on some salt and vinegar, the same way I take my chips (that is, french fries, for Americans), which was very nice. I think they'd also go well with just a little salt and pepper, I'll probably try that next time.

[cheeseanonioncrisps]

in the US we usually call thick-cut chips (like you get at a chippy) “steak fries.” there’s another variety of fried potato we call “potato wedges” that I’m pretty sure are fairly universal? and then there’s the diced potatoes (when you cut the potato into cubes and either fry or bake them; you know the ones) that no one in the US can agree on a name for—they’re “home fries” in one region, “hash browns” in another (which...no, it’s not hashed???), “breakfast potatoes” on grocery store packaging.

“hash browns” in the US most universally refer to grated potatoes that are then fried on a stove. they can be sculpted into patties (à la McDonald’s) or scooped as more of a hash (à la Waffle House). when said hash browns are sculpted into thumb-sized cylinders, they’re tater tots. very common in primary school hot lunches. easy finger foods, very dippable.

Okay, so here's what I'm getting from typing each term into google images:

Steak fries/chips:

(We do actually have things called steak cut chips in the UK. They tend to be much longer and flatter than normal chips.)

French fries:

Potato wedges:

(We have these, they used to sell them in our school canteen.)

Diced potatoes:

(I don't think I've ever eaten these, but I asked both my parents what they were called and neither could think of a specific term, so I suppose if we have them we probably also call them diced potatoes.)

Hash browns:

(All hash browns in the UK are this triangular shape, and I have no idea why. They come loose in a bag, usually, so it's not like they need to be able to fit together for stacking purposes or anything like that.)

Hash:

(I have eaten something like this! My Mum makes it sometimes, but she calls it rösti.)

Tater tots:

While I was writing this answer, I ended up asking my parents various questions about potato dishes. This in turn prompted them to ask why I wanted to know.

When I replied: "somebody online posted a picture of a chip butty and captioned it saying that the things inside it were called 'tater tots'" the look on my Dad's face was… exactly how I imagine mine looked when I first saw that post. It's rare to see him look so horrified.

And, just like me, he looked extremely relieved to learn that tater tots are a separate thing, and you guys do not really call chips that.

So like, while I accept that I may be being weird about this, at least if I am then the weirdness is genetic.

And at least we can all now appreciate how versatile potatoes are! 🥔

[airyairyaucontraire]

I thought more of a frittata. Fried rice is typically tossed and scrambled in the pan, not cooked in a burger-like Unit.

Doesn’t address the sogginess problem. I never make hash browns from scratch because it takes so fucking long to squeeze/drain the excess water out of the grated potatoes. Although if you’re going to mix them up with eggs and peas and flour and things maybe it doesn’t matter.

None of you like my spaghetti sauce but my hash browns are amazing

[awkwardpenguinproductions]

What food were you surprised to learn most of us goyim don’t know about or haven’t tried? My coworker a few years ago made everyone in the kitchen some of her matzah ball soup, and was super surprised at how many of them had never heard of it. (It was super delicious) Do you have a traditional food item you kind of wish were more popular so you could go out to eat and find it on random menus?

oooh boy, where do I even start?

So matzah ball soup is definitely one, especially the recipe my mom makes, which is clear broth (usually simmered for most of the day and strained before serving) with matzah balls and chicken shreds, and for Rosh Hashanah the kneydlach are replaced with thin egg noodles. I once had a variation of matzah ball soup called mishmash soup, which is chicken soup with matzah balls, kreplach (dumplings), and noodles, and some recipes also have rice and kasha as well. I had it once, and the place I had it has since closed (sad, sad, sad day in the Penguin Family’s New York branch) and I have been looking for another place to get it for TEN YEARS. 

UPDATE ON THE MISHMASH SEARCH: So I just ran a google search for local Jewish delis in my area (I do not live in New York, which makes this search somewhat challenging) and I found a place nearby that HAS IT!!! They call it “chicken in the pot” but it’s basically mishmash soup. I know what I’m doing for lunch tomorrow.

I also really miss my mom’s potato kugel. Kugel is a type of baked casserole that can be made either with potatoes and onions, for a savory dish, or with noodles and eggs, for a sweet dish. I prefer potato kugel, which my mom makes of grated potatoes and onions mixed with egg and matzah meal (basically ground up matzahs) and baked until the top is golden brown and the edges are crunchy. it is SO FUCKING GOOD, especially with brisket gravy drizzled on top. 

There’s also knishes, which are sort of like hash browns except that they’re made of mashed potatoes instead of chopped or grated potatoes and they’re also filled with stuff (usually meat or cheese, but not both because that’s not kosher) and fried.

GEFILTE FISH, I can’t believe I almost forgot about gefilte fish. 

Okay, so gefilte fish are basically round cake-blobs of ground up fish (usually carp, pike, mullet, or whitefish) mixed with eggs, matzah meal or breadcrumbs (if breadcrumbs are used, then the end product is not considered kosher for Passover), spices, and sometimes onion, carrot, or potato, all mashed up together and boiled in fish stock. Modern mass produced gefilte fish are made into cakes and then poached or baked, and then stuffed into jars with jelly made from fish stock like the pic above. 

I THOUGHT THESE WERE SO GROSS AS A KID. We usually eat them for Shabbat and/or Passover (usually Passover in my family), and wee Teviya thought she had never seen a grosser foodstuff in her life. And then I tried some at Jewish summer camp, and MY MIND WAS BLOWN. They are so good. I can’t even explain why they’re good, although I prefer mine at room temp with as little jelly as possible in evidence (my grandmother would serve hers cold, which may have explained why little me found them so unappetizing).

It’s so hard to find these at the local supermarket when it’s not Passover season where I live (as stated above, I don’t live in New York, where my grandparents and my weird Orthodox relatives live). Maaaybe they’ll be in the microscopic kosher section of the foreign foods aisle, maybe not. I mostly associate them with holiday eating, so I generally don’t go looking for them all that often, but every once in a blue moon I’ll get a hankering.

ughghghg I miss real Jewish food. Hopefully this deli I’m hitting up tomorrow lives up to The Stage and Katz’s. They put cheese on their meat sandwiches (again, not kosher), so I’m a little skeptical. If there’s mayo on the pastrami I may riot. (I don’t even really like pastrami, but mayo on pastrami is nigh heretical whether I like pastrami or not.)

I’m doing a #jewish on main q&a in honor of Passover! Come ask me stuff! Disclaimers and warning here.