This is one of the boiled salted potatoes, frozen solid. It is hard as a crystalline rock and all frosty. Six minutes in the microwave blasted it to submissive softness and steaming hot.
This is a potato torture device, properly termed a potato ricer. It has nothing at all to do with rice except it tends to produce rice-like particles. One chooses a disc. Shown is the disc with medium-size holes. It is a handy little device. It's fun to use and it sure beats smashing potatoes like a slave.
[I'm trying to get it to do other things like spätzel but so far I haven't had much luck with that. Maybe it could squish the juice out of lemons. Eggs? Sweet potatoes for pie? Cold butter for pie crusts? Squeeze liquid out of spinach? Squeeze water out of grated potatoes intended for hash browns? Roasted garlic? I should try to use this more. ]
Improvised gravy.
One tablespoon butter + one tablespoon flour + 1/4 teaspoon house mix salt/pepper/chile flakes + 1/4 teaspoon garlic powder +1/8 teaspoon cayenne. Heated through then removed from heat. + 1 cup chicken stock + 1 oz sake (Japanese rice wine). Sake makes everything better. FACT!
2 comments:
We had a potato ricer when I was a kid.
I thought of it as the "potato cooler offer" because you couldn't melt butter on the potatoes if you riced them onto your plate.
Speaking of spatzel, I found a Wilson cookie press at a second-hand store this summer. A couple of the templates were missing, but what the hey?
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