FauxPas

Yes, this is a very standard approach to rescuing an oversalted dish. Others may know more than I, but you can peel the potato and throw it in whole or cut it in segments and throw it in, peeled or not. Leave it in for 10 mins or so and taste, and keep tasting. Basically, the rule I follow is to remove it before it becomes soft. You can also add milk or sugar, but of course, that depends on the type of sauce/dish you are preparing. Yes, I think the extra starch might make a difference, that is why you remove it before it gets too soft, I think.......????

Another drink I call an Orange-Orange Martini. Fresh squeezed or good quality not-from-concentrate orange juice added to vodka + Grand Marnier. I like an orange juice with a bit more sour than sweet to balance the sweetness of the GM. Roughly, 1.5 ounces of vodka, 1/2 to 3/4 ounce of Grand Marnier and 2 ounces of orange juice. Shake over ice and strain into a chocolate-rimmed martini glass, if that appeals. (Melt chocolate in microwave and rim glass. You can do that in advance, of course. ) Use Terry's Chocolate orange for rimming or garnish with a segment of a Terry's chocolate orange if you like.

MMMMMMMmmmmm!!! I love Bisquick cobbler - I add some pecan pieces to the Bisquick mix and spoon it over sliced peaches mixed with a bit of lemon juice, sugar and cinnamon. I use different fruits and vary the type of nuts (almonds with blueberries, for example).

There's always Blueberry Tea - equal parts Grand Marnier and amaretto plus hot orange pekoe tea. Or just pour hot tea over an ounce or so of Grand Marnier on its own. This is nice with some simple cookies/biscuits after dinner. I also add it to a red wine spritzer for a vaguely sangria-ish flavor. (Pour red wine over ice in a large wine glass, add sparkling water and half an ounce or to taste of GM).