gfweb

I have somewhere my parents ration stamps from WW2. Meat, sugar,eggs, flour IIRC

@MikeMac got a photo?

LOL I was talking about me in the OF (or 2nd base) in a softball league. Not any time recently (unfortunately)

A major (the major?) strength of RR is that it comes in half-sized "pony cans" which stay cold just long enough for a half inning in the outfield. Never leave the bench without one.

This on WaWa

Barbecued pork or beef Sub macaroni and cheese for the rice 😉

I think food network has tried a few influencers. Nothing stuck because there was nothing there

We served "snots and tots". Big favorite they recall with glee. Don't ask.

Chicken and biscuits with spicy honey sauce and greens

Looks like home

@rotuts M of E is pretty popular down here. WaWa, Rolling Rock (which nobody not in Jr High drinks) and Yeungling (which we all drink) mentions go a long way.

Got pix?

Its nice

I agree. But the expensive stuff is smoother on my tongue.

he's 19 y/o

I'd say use the disc that makes look like it was box-grated with my 4-sided grater.

I've wondered too re rinsing since for potato pancakes or latkes, I end up dusting them with flour. I think rinsing matters for hashed browns, though. And wringing probably is useful for both. Thoughts?

Even if it lasts a year or two...bargain today and tomorrow. $29 vac sealer. https://www.amazon.com/dp/B08H4X4P5C?fbclid=IwAR0AjfwOlJEPi1N1mDMfY_BpJrbS56yuqOuquRTFI6eKsNMDQ2frC8ja7Mc

To me, grated is by hand on a box grater with a raw potato. Food processors have a disc for this as well. If for pancakes or hashed browns, I soak them to rinse off starch and then squeeze dryish in a dish towel.

Well that's different. Nevermind.

When potatoes cool their starch can re-arrange itself (from the changes wrought by heating to the gelification point) and change texture. Over the years I've seen this after cooling in some boiled potatoes and not other types cooked at the same time(IIRC red potatoes didn't and purple did). So at least some of the issue with the cooled fries may be potato type and not method of cooking. Somewhere lurking on eG is a retrogradation maven who can address this.

Its tasty.

spellcheck

Thank you! Cultural appropriation is a hot (and stupid) topic right now. Britain's adoption of Indian cuisine is a perfect example of appropriation as those who discuss it would say. Its craziness. It isn't wrong morally, as some charge; and it isn't somehow dishonest. But chicken tikka marsala isn't british cooking even though invented in a restaurant in Britain, just as Gen'l Tso's chicken isn't american

I don't appreciate being labelled a troll. I never said British food uses no spices nor did I say that spices were appropriated. I did say that if one cited Indian cuisine as evidence, THAT would be cultural appropriation. So don't twist what I said.