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> Simon Wistow wrote: > > >I cannot sautee potatoes. There. I've said it. It's out in the open. I > >seem congenitally unable to do them properly. Until now! I just did my first, good, tasty, perfect, like-mom-makes sauteed potatoes. Damn they were good! I'm also getting the hang of sausages. I have a particular liking for Sainsbury's Taste the Difference range which I do briefly on a medium hot Le Creuset griddle pan (about 3-5 minutes each size to get the sear marks) and then whack the whole thing into a medium hot oven to finish them off. On Wed, Aug 20, 2003 at 09:36:17PM +0100, David Cantrell said: > Talking of potatoes, what, exactly, is salzkartofle (sp?)? When I was > in Slovakia, it was on the German versions of all the menus, and I'm > told it means "boiled potatoes". But it wasn't. It was slightly oily > and seemed to have been infused with a subtle spiciness. If they're the same things I've been thinking off then they're a bit like the potatoes you get with 'Eire mit Speck und Kartofle' which is my favourite food when skiing. Basically it's the same type of potatoes that you're talking about with about 6 rashers of bacon and 3 eggs all fried together on top. It's great. As I understand it the way to make the potatoes is to boil them very gently for 10 minutes with some dried junpier berries (probably in a bag for easy removal) and then fried them very briefly in some oil and a pinch of paprika. I could be wrong. Simon -- act like nothing's wrongThere's stuff above here
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