Subj : Food TeeVee
To : Ruth Haffly
From : Dave Drum
Date : Fri Jan 19 2024 06:40:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> So Amazon's web page shows me. IIRC most of the Food Network folk
DD> used the 5 quart version w/tilting head. When I got my first KA in
DD> the 6 qt. size its head did not tilt - which made changing beaters,
DD> etc. a real PITA sometimes. Or having to release the beater to remve
DD> the mixing bowl.
RH> That is the one major downside to the 6 qt size but I can deal with it.
RH> I'll be firing up the mixer later this week for another fig cake.
I quite like figs but I've never had (or been offered) fig cake. I'll
have to remedy that at some point.
DD> One of my favourites, back when I was watching TeeVee was David
DD> Rosengarten, host of Taste, he took a deep dive into a different
DD> food every episode.
RH> Never saw him but sounds interesting.
RH> Our favorites were "Good Eats" and "Iron Chef".....while in HI, we
RH> caught some of the Japanese versions of the latter. Couldn't
RH> understand RH> what they were saying but still fun to watch.
DD> I had several hosts that I enjoyed. And a few - Bobby Flay and Guy
DD> Fieri - who had me reaching for the remote. Fieri came to my town to
RH> I don't mind Bobby but I don't care for Guy at all.
Flay is tolerable except when he's in smart as ... aleck mode
RH> (Lanny Huggins) develop his menu - I w3as a taste tester for
RH> new/proposed DD> dishes, I was curious to see how they were treated
RH> by TVFN.
DD> When I went there for lunch soon after he had blown through town I
DD> asked my waitress how it went with the "big deal". Her comment was
DD> "What a 'Richard Cranium'!" (not her exact words ... cleaned up for
DD> use in the echo) www.charlieparkersdiner.com
DD> Previous owner Mike Murphy won a $25K first prize in the Thomas
DD> English Muffin Breakfast contest. In a very classy move he divided
DD> the prize money among the staff.
RH> That was very classy of him, don't usually see much of that.
Murphy sold the diner to his head cook who used his part of the prize
money as part of the down payment. Then Mike (who had been appointed
to fill out a State Senate term for the elected guy who snuffed it. He
was then elected for a full term - but resigned part way through to
take up the position as head of The Greater Springfield Chamber of
Commerce.
I'm going to Charlie Parker's fir breakfast after I upload my replies.
They have an "Early Bird" special of two eggs (any style), potatoes,
meat, toast and coffee at a good price if you get there before 08:00.
I usually get Tater Tots for my potato as they are one of the few venues
in toown that offers them. And since I am "coffied out" by the time I
leave home they give me a glass of juice or milk in place of the more
usual coffee.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sweet Potato Tater Tots
Categories: Potatoes, Breads, Vegetables
Yield: 6 servings
2 lg Sweet potatoes (about 2
- pounds)
1 tb Olive oil
2 ts Cornstarch
3/4 ts Sea salt
1 ts Garlic powder
1 ts Paprika
1/2 ts Onion powder
1 c Panko bread crumbs
Cooking spray
Set the oven @ 425ºF/218ºC.
Scrub the sweet potatoes (which are different than
yams); pierce several times with a fork. Bake until
tender, 50-60 minutes.
Don't skip the scrub and wash step; that's a major sweet
potato cooking mistake.
When cool enough to handle, peel and discard the potato
skins. Place the pulp in a large bowl. Lightly mash with
oil, cornstarch and seasonings.
Shape 1 tablespoon of sweet potato mixture into 1" long
cylinders. If you find the mixture to be sticky, coat
your hands lightly with a bit of olive oil.
Roll the cylinders in panko, pressing gently to help
adhere. Place on a greased baking sheet, then spray
lightly with cooking spray.
EDITOR'S TIP: If you're nervous about your tots
sticking, line the baking sheets with a single layer
of parchment paper.
Cook until golden and crispy
Bake @ 425ºF/218ºC until golden brown and crisp, 30-40
minutes, turning once halfway through baking. Serve
immediately!
Lauren Habermehl; Taste of Home Test Kitchen
Makes: 2 pounds - 6 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
MMMMM
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