JoNorvelleWalker

No, but I suspect store-bought eggnog would work OK.

Nor have I.

Coleslaw and pizza. Much Chianti.

My pizza cooks only for about two minutes total.

Chris, I can't say your most recent topping with corn kernels appeals to me, but the Neapolitan Pizza Dough with Poolish is what I've been tweaking for my last several pies. Leftovers tonight! My yeast may be old but I finally got the rim I was looking for by increasing the yeast to 3%. I have to ask: what is taco meat? My disclaimer of living though a Neapolitan cholera epidemic still applies. If you don't know how cholera is transmitted, it is not like COVID.

Braise?

Almost as good as in.

Anna, I posses hundreds of cookbooks and a poor memory for names and titles. Fortunately a fair memory for hot babes. And it was a slow night. The mystery chinois mashed potato chef is Kristen Kish. https://en.wikipedia.org/wiki/Kristen_Kish I recommend her book.

I have a stockpot I could stand in. The question remains, how do you mash a potato in a pot using a fork when the fork does not fit in the pot?

Your pot may be bigger than mine.

I can't recall the author of the method but she said in her restaurant she used a ricer, tamis, and chinois for her potatoes. Whereas at home she often skipped the chinois.

A more committed chef would pass her riced potatoes through a tamis and then press though a chinois.

How sweet did it taste? Less sugar would make it harder.

My favorite mashed potato texture is achieved by ricing and passing through a tamis. The aversion is having to wash the ricer and the tamis, and having cold potatoes.

What is the length of your mashed potato fork? My table forks, which look much like yours, are 7 inches and fit the potato pot no better than the kitchen fork I pictured. My bacon forks less well. I have oyster forks that would lie flat on the pot bottom but they are more suited to prize a delicate anchovy fillet from a narrow jar. I can see @btbyrd's fork working for potatoes. However I do not have a fork like his.

And this works how?

Admittedly I failed geometry in high school, but how do you press a fork through a potato in the bottom of a pot?

Don't tell anyone I occasionally eGullet at work, but this afternoon we had a small farewell celebration for a coworker and I had three cookies.

Possibly. Do you mash against the sides of the pot?

Maybe less sugar.

Through to the keeper. For those who mash with forks, do you mash on a plate? I can't see how you could use a fork to mash potatoes in a pot.

I'm not one much for beer, but three appetizer recipes from Gabriel Kreuther's The Spirit of Alsace caught my attention: Farmer's Beer Soup (p45) Beer and Gruyere Croquettes (p145) Amer-Biere Pate de Fruit (pp156,157) As you may have inferred, the Beer and Gruyere Croquettes contain gruyere. Don't say you were not warned. The Amer-Biere Pate de Fruit recipe looks rather mind blowing.

Being a night person I don't usually comment in the breakfast thread -- but that is beautiful!

Thanks. What are the dimensions of the paint strainer bags you are ordering? Any indication the paint bags are food safe? Modernist Pantry has a video on using Superbags for coffee.