I hesitate to challenge someone with your degree of cooking skills, but baking potatoes don’t do very well in the deep fryer. Too high a moisture content. But fry on, if you will!
Hamburger Helper’s “Cheesy Hashbrowns” and rolls.
Chefguy, what type of potatoes would you use? I have experimented with baking potatoes, fried in grapeseed oil. turn out pretty good, but I am always looking for ideas.
I made a very yummy, very moist pork roast, some peas, and fresh mushrooms sliced and dipped in bleu cheese dressing. And sugar free ice cream bars for dessert.
Huh. I thought baking potatoes were better because of their significantly higher starch content…
I have it easy tonight - tacos - (hard shell or flour tortilla) with homemade salsa and cheese dip (also homemade). Maybe I should go whip up a chocolate cake or something…MMMMMM, chocolate cake!
Aloo masala, matar paneer, parathas and samosas with chutney! We had a dinner party a few days ago and made a butt-load of Indian food. Mmmmm… Indian food…
We’re having a lovely pork roast, cooked all afternoon in the crock pot with sauerkraut, and mashed potatoes. Atkins approved ( except for the mashed potatoes, which are for the boyfriend only, more’s the pity ) and right tasty!
Good ole hurricane comfort food, kids.
I second the idea that one was supposed to use russet baking potatoes because of their starchiness. Chefguy, do you suggest another type?
Anyway, here’s another rib person. I’m too bushed to cook tonight, so it’s out to Trail Dust, our town’s only top-notch restaurant. Slow-cooked dry rub pork ribs, tater salad, cole slaw, and garlic bread, and we’ll bring along a nice bottle of Montepulciano d’Abruzzo.
Well, it’s really a matter of taste and personal preference. I’ve found that red potatoes or others with low moisture content work the best, but have seen books that recommend russets. I was possibly hasty in my posting, since cooking opinions are best voiced carefully amongst zealots 
Reds are definitely best for something like chowder or potato salad. Try boiling cut up bakers and reds and you’ll see what I mean. The bakers will crumble or turn soggy very quickly. The reds hold up much better in soups and salads, and you can leave the skins on.
Whatever works for ya…
Pizza!
It’s Friday night; the usual crowd coming over for DVDs and pizza. This fortnight it’s the big Frankenstein/Young Frankenstein double bill.
Yesterday I cooked; it was kangaroo sausages with spicy parsnip mash and sauerkraut.
Dinner tonight was:
*Haricot verts salad, with grape tomatoes, sauteed mushrooms and onions and balsamic viniagrette
- Stuffed yellow peppers (rice, TVP, onions, garlic and Mr. TeaElle’s homemade barbecue sauce)
- Glazed baby carrots
- Baked apples with cinnamon swirl ice cream
I don’t have any kidlets tonight so it looks like I will be eating a t.v. dinner.
Mom’s here visiting, so it’s dinner out through Monday night. Last night was Outback (stuffed to the gills!), tonight is Sweet Tomatoes.
Susan
Sonic Drive In tonight.
Birthday dinner!!! Hubby is taking me to the Best Italian Restaurant in the World! (OK best in driving distance anyway)
I will have FABULOUS Eggplant Parmesian… mmmmmmm
Tomorrow, we’re going to my mom’s where we will be systematically stuffed with various casseroles. (Not good for everyday - but great “mom” food)
Happy Me!
We wound up having Chinese food tonight–I had Vegetable Bean Curd while Mom and Dad had Kung Pao Shrimp.
Mini-pizzas from Trader Joe’s with feta, olives and spinach, washed down with a McTarnahan’s Cream Porter (or two).
Pork chops, noodles with garlic butter and corn.
The wife cooked.
We’re going camping tomorrow so it will probably be tin foil dinners (or hobos or tramps or whatever you want to call them)
Did someone mention sick of rice?
Sick of rice? What a strange concept…
[Of Hawaiin heritage here, rice with every meal is expected]
Bangers and mash.
Not your typical Texas dinner.
(Typical Texas, same ingredients, sausage and tater salad., but I was too tired to chop onions and stuff to saladize them taters.)