Here's What I Had For Dinner - Part III - Don't quote pics!

BaZmO*

Pipmae wrote: »

I whip mine with an electric hand mixer which does the same thing with less effort. The key is to whip the potatoes on their own before adding butter/milk/cream. That way the potatoes break down for mash - if you add anything else too soon then the little lumps that might be there won't break down as they become too slippery for the mixer.:D

No No No!!! Don't do this! It's not the same as using a ricer. If you use anything that has whizzing blades it breaks up all the gluten cells making the mash a gloopy mess.

Freezing mash potatoes has a similar effect, albeit less extreme. The cell walls of the gluten cells rupture which changes the texture.

awec wrote: »

If you don't have a ricer you can also force them through a sieve (obviously not a very fine sieve), it will just take longer

Yeah, a lot of restaurants finish the mash off by passing the potatoes through a sieve like this

awec wrote: »

To be honest though, mash is my least favourite way to eat potatoes.

You obviously haven't tried nice mash!! :P:pac:

Gloomtastic!

If you use the hand blender before you add the milk and butter, you'll be fine. The hand blender makes mashing skin-on potatoes and brocolli mash so easy.

Pipmae

Gloomtastic! wrote: »

If you use the hand blender before you add the milk and butter, you'll be fine.

I agree completely. They turn out lovely. Just use the hand mixer on a low speed setting.

snowgal

awec wrote: »

To be honest though, mash is my least favourite way to eat potatoes.

have to agree with this, sorry I do not like mash at all, the texture is not good for me. I love love my potatoes but cant do mash, and I have tried many times! the only way Ill eat it is as 'dry mash' which is just normal potatoes squashed!

RasTa

MY issue with mash is that it gets cold to quickly.

woodchuck

RasTa wrote: »

MY issue with mash is that it gets cold to quickly.

Not if it's on a hot plate! I always heat my plates briefly in the oven or under the grill before dishing up.

RasTa

My plates are always hot.

conor_ie

Chicken Miso Ramen.. much nicer than the Pork Ramen I made on Sunday

cee_jay

woodchuck wrote: »

One of these days I'm just going to put it in front of him for dinner. He can either eat it, or go hungry :P

I would go hungry

Yesterday, we had pork chops and some pak choi left in the fridge, so did a pork stir fry with chilli, garlic, oyster sauce and dark soy with pak choi and rice. It was very tasty!

dubstarr

I made lemony prawn pasta.It was alright but could do with a few tweeks though.

Large bottle small glass

Short rib, marinated over night in a rub, braised in red wine and veg for 5hrs.

igCorcaigh

dubstarr wrote: »

I made lemony prawn pasta.It was alright but could do with a few tweeks though.

Sounds lovely.
Maybe some saffron or fennel? White wine?

dubstarr

igCorcaigh wrote: »

Sounds lovely.
Maybe some saffron or fennel? White wine?

Yes i added white wine and herbs but it needed a bit more garlic and salt.I will know the next time.

Dizzyblonde

I defrosted two chicken fillets and couldn't decide what to do with them. Mr Dizzy made a stir fry with black bean sauce which was nice.

Gloomtastic!

Norwegian Pork Ribs with some token potatoes.



https://www.bbc.co.uk/food/recipes/norwegian_pork_ribs_56168

Dizzyblonde

They look glorious - that's some serious crackling!

sammyjo90

Look at that crackling :eek:

Grandeeod

All this negativity towards mashed spuds.:eek: I would be ashamed of my mash if there were any kind of lumps in it. I cut the spuds into very small equal pieces, boil while watching them and checking with a small knife. Once soft, I drain and then chop them up with the same knife. Butter and milk, then get at it with the masher by hand. Easy.:D

Bullocks

Grandeeod wrote: »

All this negativity towards mashed spuds.:eek: I would be ashamed of my mash if there were any kind of lumps in it. I cut the spuds into very small equal pieces, boil while watching them and checking with a small knife. Once soft, I drain and then chop them up with the same knife. Butter and milk, then get at it with the masher by hand. Easy.:D

Elbow grease is ur only man, enough of it will get the mash nice and smooth

Mystery Egg

Those Norwegian ribs look stunning. I believe that's a traditional Christmas eve dinner there.

I'm not one to boast... But I'm known for how good my mash is. :pac:

We had fillet steak tonight, goosefat roasties, carrots, broccoli and gravy. It was lovely. I'd planned to make a mushroom sauce before realising at the crucial moment that we had no mushrooms. It was still nice.

I also cut a squash in half and roasted it. It took an hour and a half to cook! So we didn't have it with dinner. I'll scoop out the flesh, mash it and reheat another day.

Grandeeod

Mystery Egg wrote: »

Those Norwegian ribs look stunning. I believe that's a traditional Christmas eve dinner there.

I'm not one to boast... But I'm known for how good my mash is. :pac:

We had fillet steak tonight, goosefat roasties, carrots, broccoli and gravy. It was lovely. I'd planned to make a mushroom sauce before realising at the crucial moment that we had no mushrooms. It was still nice.

I also cut a squash in half and roasted it. It took an hour and a half to cook! So we didn't have it with dinner. I'll scoop out the flesh, mash it and reheat another day.

The Mojo is back.:D

Recliner

Gloomtastic! wrote: »

Norwegian Pork Ribs with some token potatoes.



https://www.bbc.co.uk/food/recipes/norwegian_pork_ribs_56168

That's food porn right there.

Recliner

Tempura prawns, rice and the husbands special secret sauce.
Washed down with a few glasses of Lidls vinho verde. Delicious.

Witchie

Just tucking into my version of Irish nachos.

Sliced some baby spuds and parboiled them in microwave. Onions and garlic in some oil and butter on a pan. Threw the spuds in then added some peppers, sweetcorn and celery then when nearly cooked, added some jalapeneos and coriander and just before removing from the stove, added some cheddar, mozzarella and spicy cheese to melt it through.

Having my "crack cocaine" with it, a Quorn spicy burger.

Doesn't look that amazing but it's delicious.

Ha Long Bay

Beef and Guinness stew perfect for this type of weather.

dartboardio

Dinner was chicken fillet marinated in tomato purée chilli powder lime juice salt and pepper. In a burger bun with fresh guacamole and salad

murphyebass

Sourdough pizza and dough balls for dinner.

On mobile hence not embedded.

sibersha

One pot spaghetti

awec

Cooked a leg of lamb.

Roast spuds, carrot, parsnip, peas, gravy and mint jelly.

Forgot to take a pic.

Musefan

Adding paella (and a turkey lasagne) into the batch cooking mix here this eve. Had a week of heat & eat from the freezer. The evenings seem so short when it’s dark, so it’s great to have something ready quickly.