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gfweb

gfweb

On 7/20/2022 at 12:53 PM, Smithy said:

 

Here's what Serious Eats has to say about Hasselbacks, and why he's underwhelmed:

 

 

Kenji's modification is to make it a gratin instead. I've done that a few times and needed to tweak the recipe to suit myself, but been pleased with the final result...and @FauxPas did her own version here. Getting back to your original point, we didn't need a special gadget for it.

A few years ago I used up 6 or 8 potatoes trying to get a Hasselbeck worth eating. Dry, boring.  Complete fail unless I drenched it in queso....but that just covers-up the failure.

gfweb

gfweb

On 7/20/2022 at 12:53 PM, Smithy said:

 

Here's what Serious Eats has to say about Hasselbacks, and why he's underwhelmed:

 

 

Kenji's modification is to make it a gratin instead. I've done that a few times and needed to tweak the recipe to suit myself, but been pleased with the final result...and @FauxPas did her own version here. Getting back to your original point, we didn't need a special gadget for it.

A few years ago I used up 6 or 8 potatoes trying to get a Hasselbeck worth eating. Dry, boring.  Complete fail unless I drenched it is queso....but that just covers-up the failure.

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