The Tater Tot Topic
I love Tater Tots. I love them because they are crunchy on the outside, yet coarse and potatoey on the inside. They are neither croquette nor french fry. They just are. Tonight, we professed our love to Tater Tots by combining them with Boeuf Bourginon, a classic French Bistro dish. They were a very effective conveyance for the deep, rich beef gravy. There's another Tater Tot dish I've always wanted to try, if only for its grotesqueness -- The Ms. Lucy Zaunbrecher Tator Tot Casserole. What is
A nice cast iron skillet (with oil) would crisp them up, as well.
I recall after my mom passed we had a group of family and friends come over for breakfast. One friend had never had skillet-fried tots before (always oven-baked at his house ) and I was talking up how crusty and wonderful they get in the cast iron skillet when my asshat oldest brother came into the kitchen to "help" me and stirred the crap out of the tots, obliterating the crusty parts and mushing the soft interiors until you
