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Hash Browns vs Home Fries

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Carry Bean
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Post by cane Thu Dec 09, 2010 9:04 pm

DEPRESSION POTATO PIE (serves 6) from Elsa Jenkins
9" double pastry shell
1 T. flour
1 qt. potatoes-peeled & sliced
1/4 C. milk
salt to taste
**Place potatoes in pan and cover with water. Bring to boil. Add milk, and salt. Stir in 1 T. flour mixed with a little water for thickening. Dip out potatoes into the shell. Add 1/2 of the liquid. Put on top crust. Bake 450 - 15 min., then reduce heat to 325 for 45 min.
**Meanwhile, leave 1/2 doz. or so slices potatoes in pot with remaining liquid. Simmer until potatoes are done. Thicken liquid (like a white sauce).
**Slice pie into wedges and serve potato slice liquid over each pie wedge.

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Post by Peter Thu Dec 09, 2010 11:49 pm

I took a couple of our leftover nuked and baked potatoes, peeled and grated them and they stayed together well, much better than expected. I will use those in the morning for hash browns.

From what I can tell, it looks like they are going to come out better this way than the other method I've been using. See? It helps to brainstorm these things online.

Do you make that potato pie yourself? Or is it just a recipe you found? It seems to have potential. The reason I ask is that it sounds very depression-era basic. These days I can afford an onion and some mushrooms to jazz it up a little, maybe add a bit of spinach, cheese, and/or bacon bits. To go much further than that it would start getting into a meat pie recipe. Thanks!
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Post by cane Fri Dec 10, 2010 1:30 pm

Had the potato pie given to me at a factory canteen in the north of England.

A big mistake people make during hard-times is peeling the spuds.

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Post by bobnliz Fri Dec 10, 2010 5:47 pm

Speaking of potato dishes...anybody ever hear of "Bubble and Squeak?"

It's something else my Mum would make. Leftover mashers mixed with Brussels sprouts, made into a pattie and pan fried in a little butter. Yum. Lizzy


Last edited by bobnliz on Fri Dec 10, 2010 6:14 pm; edited 1 time in total
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Post by CanuckBob Fri Dec 10, 2010 5:51 pm

Yep and it's even better if you put a bit of ground sausage meat into it. That's a very English dish.......
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Post by bobnliz Fri Dec 10, 2010 6:23 pm

Well, I'm a very English gal.
Your recipe sounds good, though. I gotta try that next time I luck into some sprouts. A spicy Italian sausage might be just the thing. Lizzy

Bobby ~ You have depths I never imagined! You know what Bubble and Squeak is! L
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Post by CanuckBob Fri Dec 10, 2010 10:50 pm

Italian sausage or chorizo is equally good my lady........
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Post by bobnliz Sat Dec 11, 2010 8:36 am

'Scuse me, I have to wipe the drool off my chin. My taste buds are giddy with anticipation. bounce Lizzy
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Post by gringal Sat Dec 11, 2010 10:04 am

Breakfast taters: Use the local thin skinned ones. Cut into chunks. Drizzle olive oil and some spices on 'em. Nuke 'em until nearly done. Toss 'em in a mix of olive oil and butter in a frying pan: cook fast until brown.

Variation: Sprinkle grated cheese on them after serving. Good with scrambled eggs.
razberry

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Post by bobnliz Sat Dec 11, 2010 1:20 pm

Lawdy, I'm gaining weight just reading this thread. flag waver Lizzy
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Post by hockables Sat Dec 11, 2010 1:41 pm

** borrowed from Google **

DURING HIS SCIENTIFIC expedition to Patagonia aboard HMS Beagle, British naturalist Charles Darwin became fascinated by a surprisingly adaptable South American plant. In his log, Darwin wrote: "It is remarkable that the same plant should be found on the sterile mountains of Central Chile, where a drop of rain does not fall for more than six months, and within the damp forests of the southern islands."

The plant Darwin observed was the potato.

Supposedly originating in The Andes Mountains...

When the European diet expanded to include potatoes, not only were farmers able to produce much more food, they also gained protection against the catastrophe of a grain crop failure and periodic population checks caused by famine. Highly nutritious potatoes also helped mitigate the effects of such diseases as scurvy, tuberculosis, measles and dysentery. The higher birth rates and lower mortality rates potatoes encouraged led to a tremendous population explosion wherever the potato traveled, particularly in Europe, the US and the British Empire.

The Humble Little Potato...

Smash em, Mash em, Boil em, Oil em...Quit possibly the most versitile staple in your diet...

Fry em up and smother em in Ketchup... umm, umm good!!

In England... they put Mayonaisse on their French Fries .... Yuk!!

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Post by bobnliz Sat Dec 11, 2010 2:50 pm

Don't knock it if'n ya ain't tried it. Tartar sauce is good too and malt vinegar is the best. Lizzy
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Post by locogringo Sat Dec 11, 2010 10:40 pm

Pomme frites with mayonnaise is practically the national food of Belgium!
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Post by islandiver Sun Dec 12, 2010 9:11 am

Hash Browns vs Home Fries - Page 2 Hp

"HP Sauce is quintessentially English, as at home in the clubs of Mayfair as the greasy spoons of Rotheram. It is the kind of product that makes the French shrug in bewilderment. Strange, tangy and mysterious, an act of national culinary resistance to the pretensions of Foodie Britain."


"Hellmann's mayonnaise arrived in the UK in 1961. Mayonnaise was a relatively new concept in Britain so the early years were spent educating people and promoting the product as a 'side of plate' condiment."


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Post by bobnliz Sun Dec 12, 2010 10:31 am

My Father LOVED HP Sauce, but we had to settle for A-1 when we came to the States. I have since found "Pickapeppa" from Jamaica. It's full of tamarind and other lovelies. Ever had it? I like it best of all. Lizzy
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Post by cane Sun Dec 12, 2010 10:49 am

My gran' made a thin mayo'/salad dressing and also "Birds" custard. (they looked the same in the glass jugs)

What I can't remember is this... did my granddad put custard on his salad or salad dressing on his apple pie?

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Post by bobnliz Sun Dec 12, 2010 10:52 am

Bird's is one of Bob's fondest memories. Too sweet for me. Lizzy
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Post by Carry Bean Sun Dec 12, 2010 11:18 am

I saw Bird's at Super Lake. I have no idea how much it cost but I'm sure it was pricey.

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Post by gringal Sun Dec 12, 2010 2:51 pm

That's the place where you can buy yourself some seventeen dollar drink mix to go with your 4 dollar artichoke.

However, if you want it and you gotta have it........it's probably there somewhere in that amazing store. Beer

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Post by CanuckBob Sun Dec 12, 2010 5:38 pm

I make a home made HP Sauce:

1/4 cup Heinz spicy ketchup
4 tablespoons Worcestershire sauce

If you don't like it hot use regular Heinz ketchup. You can add more or less Worcestershire according to taste.
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Post by hockables Sun Dec 12, 2010 5:54 pm

just dig thru the fridge for all the stuff that has green fuzzy shit ...
combine ingredients, add ketchup, salt & pepper to taste....

Beer ..... yer welcome...
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Post by CanuckBob Sun Dec 12, 2010 6:47 pm

Yeah and add a little vodka and you got yourself a Saskatchewan Ceaser......

lol!
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