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Kitchen gadgets that actually work


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#101 Stout_fan

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Posted 20 January 2020 - 03:00 PM

Exactly! And if you add in skins included, that makes four possibilities. And then of course there's added BACON!!!!

 

That gets us to EIGHT possible side dishes and we haven't added in chives or Lizano hot sauce yet! Dang that's 32 now we haven't discussed diced and baked with skins on or off and choice of spices...


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#102 VolFan

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Posted 20 January 2020 - 03:01 PM

I feel like creamy whipped potatoes and chunkier rustic smashed potatoes should be treated like two different side dishes.

 

 

Probably not a bad idea. I prefer the rustic style with the skin left on but the creamy ones have their place. 


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#103 Trub L

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Posted 20 January 2020 - 03:03 PM

If I'm putting gravy on potatoes, they'd better not have and chunks in them. But for garlic mash? It should have the texture of a baked potato that someone abused with a fork.
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#104 Stout_fan

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Posted 20 January 2020 - 03:05 PM

For those folks like me (not that you would admit it publicly) that order a bunch-o-stuff from Mr. Bezos, may I suggest smile.amazon.com

And natch I would recommend selecting the NRA Civil Rights Defense Fund


Exactly! And if you add in skins included, that makes four possibilities. And then of course there's added BACON!!!!

 

That gets us to EIGHT possible side dishes and we haven't added in chives or Lizano hot sauce yet! Dang that's 32 now we haven't discussed diced and baked with skins on or off and choice of spices...

Oh crap, I completely forgot GARLIC!!!

thanks. three cloves per pound in the boil. Slides right thru the ricer. That makes it 32,768 possibilities now, right? I've lost count.


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#105 the_stain

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Posted 20 January 2020 - 03:05 PM

If I'm putting gravy on potatoes, they'd better not have and chunks in them. But for garlic mash? It should have the texture of a baked potato that someone abused with a fork.


This is one of the most correct things ever put into words.
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#106 Deerslyr

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Posted 20 January 2020 - 03:50 PM

If I'm putting gravy on potatoes, they'd better not have and chunks in them. But for garlic mash? It should have the texture of a baked potato that someone abused with a fork.

Can you get that at Wendy's?


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#107 Trub L

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Posted 20 January 2020 - 03:52 PM

No, but they abuse them in other ways.
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#108 Genesee Ted

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Posted 20 January 2020 - 04:09 PM

For those folks like me (not that you would admit it publicly) that order a bunch-o-stuff from Mr. Bezos, may I suggest smile.amazon.com
And natch I would recommend selecting the NRA Civil Rights Defense Fund

Oh crap, I completely forgot GARLIC!!!
thanks. three cloves per pound in the boil. Slides right thru the ricer. That makes it 32,768 possibilities now, right? I've lost count.

You cook the garlic in the water?

#109 Stout_fan

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Posted 20 January 2020 - 04:11 PM

You cook the garlic in the water?

Right along with the taters, quartered and cut into 1/2" sections. In 10 minutes it garlic mashed tater time.


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#110 Genesee Ted

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Posted 20 January 2020 - 04:14 PM

Seems like a good way to seep garlic flavor into the water, but if it works for you, I believe you

#111 Stout_fan

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Posted 20 January 2020 - 04:43 PM

The garlic goes into the ricer along with the taters. I don't pitch the garlic. I do pitch the water though. What part did I miss here?


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#112 Ineedacatscan

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Posted 20 January 2020 - 04:48 PM

Seems like a good way to seep garlic flavor into the water, but if it works for you, I believe you


The garlic steeps into the water. The water gets in the potatoes.

Really makes for a gentle garlic flavor into the potatoes.
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#113 Genesee Ted

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Posted 20 January 2020 - 04:58 PM

The garlic goes into the ricer along with the taters. I don't pitch the garlic. I do pitch the water though. What part did I miss here?

I’m thinking you’re cooking a lot of the garlic flavor out into the water.

#114 VolFan

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Posted 20 January 2020 - 05:17 PM

Try this GT it’s a good starting point. I seldom use the heavy cream. I remember first watching her and I was amazed at the amount of salt she added to the water. It’s makes a difference and also the garlic does come through.

https://www.foodnetw...-recipe-1939823
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#115 Genesee Ted

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Posted 20 January 2020 - 05:49 PM

I always use tons of salt in the water, but I’ve never done the garlic in the water trick. I usually use garlic purée

#116 Stout_fan

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Posted 21 January 2020 - 09:04 AM

... I usually use garlic purée

I'm cheap!


I’m thinking you’re cooking a lot of the garlic flavor out into the water.

Add more garlic. I get a 3 pound bag at Costco.


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#117 Trub L

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Posted 21 January 2020 - 10:01 AM

Costco garlic versus Target garlic. 2^19 possibilities!!!
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#118 Genesee Ted

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Posted 21 January 2020 - 03:17 PM

I should clarify. I confit garlic in oil and then purée it. If there is too much oil, I save that for making dressings or something.

That being said, I’ve had some off the shelf purées that actually taste pretty decent if I’m not taking the time. Laxmi brand. Their ginger is pretty good too.

I generally like to make it from scratch tho

#119 djinkc

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Posted 01 February 2020 - 05:43 PM

This works faster than you would expect.  Just cut up 3 potatoes with it.

 

 

https://www.walmart....AiABEgK4NfD_BwE


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#120 Patrick C.

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Posted 01 February 2020 - 06:51 PM

How consistent can you make the slices?


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