I like boiling new potatos, mashing them with butter and milk, and adding in Crazy Jane's Mixed Up Salt. It's a blend of various different seasonings. When I worked at Cracker Barrel way back when, they used it on the outside of their bakers, too.
Love a good baker.
There's a patatoe casserole dish we do, it's got sour cream, cream of chicken soup, cheese and something else in it. You can find the recipe on the back of most hash brown potato bags. It's pretty good, and we like doing that.
cavfancier wrote:Al dente is sadly interpereted by many restaurants as "undercooked". As with vegetables cooked "au point", there is a point when pasta is cooked, but still firm. However, too toothy too not cooked enough.
Couldn't agree more, cav. The same goes for risotto.
