I shred potatoes and salt them, then let them stand in a chinois. I collect all the liquid as it drains, repeatedly pressing down on the potatoes.
I let the liquid stand and the starch settles out. Pour off 99% of the liquid, resuspend the starch and use it in your pancakes.
AH. That’s the part I didn’t know. Interesting. I’m aware that potato starch (and it’s kissin’ cousin, pasta water starch) had uses, but wasn’t sure how best to reclaim it.
Thanks!
The ones I had recently were just from the local supermarket down the street, but they don’t always have them. It appears to be the sort of thing that’s up to the whims of the deli manager on any given day. They had lots of them last week, but none when I was there yesterday. They’re more reliably available from the oft-mentioned Pusateri’s, a very fine upscale boutique grocery, but that’s a fair distance from me now. In both places they’re more expensive than you’d think for something with a mundane name like “potato pancakes”. 
Yesterday was a burger topped with grilled onions and bleu cheese, with French fries fried in beef tallow.
Two helpful tips with air fryers. I get parchment discs with holes already perforated, which is nice. And don’t pre-heat with the parchment already in there. I made that mistake once. It’ll fly around and catch fire.
And tonight’s dinner is a stir-fry with pork, broccoli, and noodles.
My gf roasted salmon filets and butternut squash. For dessert she served little dishes of pumpkin pie filling mixed with Greek yogurt which tasted like pumpkin cheesecake. Vodka and lemon juice to drink for me, she had Pinot Grigio.
We made Haluski and kielbasa tonight for the first time. It came out good but not as good as the church ladies make
A huge pot of chicken and dumplings soup, using a whole chicken. We had some last night, froze some, and some is going to my MIL’s for her dinner.
Baked black cod (sablefish) with kecap manis sweet soy sauce drizzled over it. I just got a jar of XO sauce and I’m going to try it with it as well. I have to dig out some vegetables from the freezer.
Did you travel back in time to the McD’s that existed way back in the Before Times? Or did you make them yourself, in which case, whence cameth the tallow?
I need more information. And a taste testing, if thay could be arranged, please.
Over here?
Brie with thin slices of cold butter (to approximate triple creme) on Triscuits, with duck sauce packets from that Asian place up the street (to approximate apricot preserves) followed by a hash of kielbasa, potatoes, onions, penne pasta, and - in something I very rarely admit to saying - what might have been just a smidge too much garlic.
UPDATE: I wandered off from the hash for a bit, hoping time would mellow the garlic.
It did.
Sometimes, if you ignore a problem for long enough, it solves itself. This was one of those times. The residual heat tempered the garlic while giving the pasta that starchy almost-crispy texture reminiscent of steamed/fried dumplings.
Experienced a new and exciting food truck.
El chaqueño food truck is owned and operated by two guys, one is an Argentinian and one is a Dominican. They each promote their food and jeer each other about how much better their cuisine is than the other’s.
I had the Dominican Chimi, which was fantastic. She had the Argentinian Choripan, which she said was excellent.
There’s a diner here that’s known as something of a dive, but the food is great, and they serve fries fried in tallow. They were delicious!
Yesterday, my daughter cut potatoes into French fries, coated them in leftover bacon fat, and oven-baked them. They were equally delicious!
Tonight will be Indian style red lentil dal, with rice and naan (the frozen kind from Trader Joe’s).
Tomorrow will be beef and Guinness stew.
Looks great! I loves me some Indian food once in a while. Maybe time to plan for some lamb curry!
Dinner tonight was the result of foraging in the freezer and was very simple, but it really worked out nicely. Half a dozen (mostly large) Buffalo-style spicy chicken wings done in the air fryer, and a small Greek salad. When I laid it out on the plate I thought the combination of the way the air fryer browned and crisped the wings and the greens, red onions, tomatoes, and black olives of the salad made quite an attractive picture (too lazy to actually take a pic, though, plus the lighting was bad). Plus, the supposedly “medium” Buffalo wings are actually quite spicy, and the cooling effect of a nice salad well tossed in feta dressing is a perfect match. I thought of also making fries but I could barely finish what I had. At most, maybe a few pieces of pickled herring with sour cream later on.
Oh man, with that menu I don’t know how I’d ever narrow it down to one choice - it looks excellent!
It turned rainy and more fall-like today. A good day for stew. I first tried the beef stew with Guinness recipe after I got home from Ireland last summer. I think it’s going to be my new go-to stew recipe.
Tandoori chicken and vegetables with onion kulcha. IPA for dessert.
We had beef vegetable soup for dinner. The aroma was great. As an appetizer, I cored/peeled/chopped 3 types of apples (honey crisp, Rome, and Granny Smiths) and let them cook in a big slow cooker all day on low with a cinnamon stick.
A Shiraz to drink.