You put them through a ricer, it's sort of like a sieve, with tiny round holes.
Book: Yes, I'd forgotten you're moonlighting as a criminal mastermind now. Got your next heist planned? Simon: No. But I'm thinking about growing a big black mustache. I'm a traditionalist.
'War Stories'
All Ogle, No Cash -- It's Not Just Annoying, It's Un-American
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Deena - Apr 25, 2003 10:29:38 am PDT #4161 of 9843
How are you me? You need to stop that. Only I can be me. ~Kara
amyth - Apr 25, 2003 10:30:25 am PDT #4162 of 9843
And none of us deserving the cruelty or the grace -- Leonard Cohen
I'll take the blame, Deena, gladly.
Leigh, thing is, being good at Scrabble isn't so much about vocab as it is about strategy and tricks. It took me a long time to realize this. A few years ago, I befriended a co-worker who was (and is) a Scrabble freak--like, subscribes to the Scrabble newsletter. He taught me a lot.
meara - Apr 25, 2003 10:30:30 am PDT #4163 of 9843
Hahhaha! Go Deena with the filking!!!
I'm very confused by the discussion re: Lurky McLurkerson who apparently filked Waltzing Matilda, but yay to him/her too!
amych - Apr 25, 2003 10:31:43 am PDT #4164 of 9843
Now let us crush something soft and watch it fountain blood. That is a girlish thing to want to do, yes?
Nah, we have both riced and mashed -- they're two different things. Riced potatoes are only very roughly mashed up rather than done until they're perfectly smooth; the little potato bits that result look sort of like rice grains. It's mainly a texture difference, and the two are served pretty much the same way.
deborah grabien - Apr 25, 2003 10:37:59 am PDT #4165 of 9843
It really doesn't matter. It's just an opinion. Don't worry about it. Not worth the hassle.
Right.
A ricer is a food or grain mill, but operating on the "squeeze hard and push cooked bits through tiny holes for total smoothness" principle, instead of the "turn handle and grind" principle. Semantics, really. (edit: you have to put them through a ricer several times for total smooth - one time leaves ricey-sized bits)
Deena, hysterical filk, but what is"Courtship of Eddie's Father", please? I have no reference point damnit.
It's very important that you pronounce it "Neff Orf" if yuo want the proper Windsor cred.
But she didn't, did she? Truly, I'm remembering vaguely that that was why everyone was so finger-pointy and snickering behind their hands about it. Little Princess Posh-Knickers and her own accents for that phrase.
Deena - Apr 25, 2003 10:38:12 am PDT #4166 of 9843
How are you me? You need to stop that. Only I can be me. ~Kara
Today is my neglect everything but writing day, and what am I writing? Filk! Bad Television Theme Song Filk! Ya'll have utterly corrupted me.
Deena - Apr 25, 2003 10:40:09 am PDT #4167 of 9843
How are you me? You need to stop that. Only I can be me. ~Kara
Oh, The Courtship of Eddie's Father is a 60s television show. Bill Bixby was the father, Brandon Cruz the son. A single dad, japanese housekeeper, theme song played over them dancing in waves at sunset and buying ice cream, or something like that. I loved that show when I was a kid.
Nutty - Apr 25, 2003 10:40:16 am PDT #4168 of 9843
"Mister Spock is on his fanny, sir. Reports heavy damage."
Ricers go against all laws of God and mashed potatoes. The only thing a ricer should be used for is making applesauce, and if you're putting potatoes in your applesauce, either you're Iron Chef Morimoto or you're doing it wrong.
(Potatoes were the big ingredient on Iron Chef recently. All the commentators were like, "That's guaranteed to bring out the natural flavor of the potato!" Ha ha ha.)
evil jimi - Apr 25, 2003 10:42:09 am PDT #4169 of 9843
Lurching from one disaster to the next.
ugh, sounds like lumpy custard. I'll stick to mashed potato, thanks.
t Homer mmmm .... mashed potato t /Homer
deborah grabien - Apr 25, 2003 10:42:56 am PDT #4170 of 9843
It really doesn't matter. It's just an opinion. Don't worry about it. Not worth the hassle.
I use the ricer for mashed potatoes when, and only when, the potatoes are being used in another recipe - in shepherd's pie, for instance, where the amount of butter in minimal and the texture important because they're baking for half an hour afterwards, to be browned.
For just eating? Good old fashioned wrist destroying mashing is best, I find.