Corned Beef Cooking

[jmcquown]

I added the cabbage a short time ago.

http://s7.postimg.org/roa3egswb/in_the_pot.jpg

Jill

[sf]

On Thu, 17 Mar 2016 14:39:43 -0400, jmcquown <j_mc...@comcast.net>
wrote:

> I added the cabbage a short time ago.
>
> http://s7.postimg.org/roa3egswb/in_the_pot.jpg
>

Hope you enjoyed it... and the subsequent leftovers. Half the family
would rather bypass the "boiled dinner" part and go straight to hash.
I have taught myself to tolerate boiled vegetables, but truth be told.
It's all about the hash. :)

Anyway, I intended to post this link earlier in the day but didn't, so
here it is now.
https://www.romper.com/p/the-reason-we-eat-corned-beef-cabbage-on-st-patricks-day-7278

--

sf

[jmcquown]

On 3/17/2016 11:59 PM, sf wrote:
> On Thu, 17 Mar 2016 14:39:43 -0400, jmcquown <j_mc...@comcast.net>
> wrote:
>
>> I added the cabbage a short time ago.
>>
>> http://s7.postimg.org/roa3egswb/in_the_pot.jpg
>>
> Hope you enjoyed it... and the subsequent leftovers.

I *always* enjoy the leftovers! It was a three pounder with
surprisingly little shrinkage. The leftovers freeze just fine in dinner
size portions for those times when I don't feel like cooking.

> Half the family
> would rather bypass the "boiled dinner" part and go straight to hash.
> I have taught myself to tolerate boiled vegetables, but truth be told.
> It's all about the hash. :)
>

This is one of the rare times I actually "boil" (so to speak)
vegetables. Alas, I have no potatoes so no corned beef hash on the horizon.

> Anyway, I intended to post this link earlier in the day but didn't, so
> here it is now.
> https://www.romper.com/p/the-reason-we-eat-corned-beef-cabbage-on-st-patricks-day-7278
>

Thanks for the article!

Jill

[Nancy Young]

On 3/18/2016 7:45 AM, jmcquown wrote:
> On 3/17/2016 11:59 PM, sf wrote:
>> On Thu, 17 Mar 2016 14:39:43 -0400, jmcquown <j_mc...@comcast.net>
>> wrote:
>>
>>> I added the cabbage a short time ago.
>>>
>>> http://s7.postimg.org/roa3egswb/in_the_pot.jpg
>>>
>> Hope you enjoyed it... and the subsequent leftovers.
>
> I *always* enjoy the leftovers! It was a three pounder with
> surprisingly little shrinkage. The leftovers freeze just fine in dinner
> size portions for those times when I don't feel like cooking.

We also had ! corned beef and cabbage. We got a great piece, and
we are also set for leftovers, which is how I like it. We did
Dimitri's method by finishing it in the oven with a bit of mustard
and brown sugar coating on top, just a bit.

I'm always amazed at how that step changes the texture of the meat.

We happened to be in Costco yesterday and I took a look to see if
they had leftover corned beef. They were loaded up with it. The
sign said $4 off each package. If it's still there next time I go
I might pick up another one but it will likely be gone.

nancy

[Janet B]

I've never made corned beef hash. What do 'you' do? I always do
sandwiches the next day.
Janet US

[Brooklyn1]

On Fri, 18 Mar 2016 08:21:22 -0400, Nancy Young
<rjynlyo...@verizon.net> wrote:

>On 3/18/2016 7:45 AM, jmcquown wrote:
>> On 3/17/2016 11:59 PM, sf wrote:
>>> On Thu, 17 Mar 2016 14:39:43 -0400, jmcquown <j_mc...@comcast.net>
>>> wrote:
>>>
>>>> I added the cabbage a short time ago.
>>>>
>>>> http://s7.postimg.org/roa3egswb/in_the_pot.jpg
>>>>
>>> Hope you enjoyed it... and the subsequent leftovers.
>>
>> I *always* enjoy the leftovers! It was a three pounder with
>> surprisingly little shrinkage. The leftovers freeze just fine in dinner
>> size portions for those times when I don't feel like cooking.
>
>We also had ! corned beef and cabbage. We got a great piece, and
>we are also set for leftovers, which is how I like it. We did
>Dimitri's method by finishing it in the oven with a bit of mustard
>and brown sugar coating on top, just a bit.
>
>I'm always amazed at how that step changes the texture of the meat.

At that same time I posted my version only I don't like the mustard
cooked, I think cooking ruins a quality mustard... I prefer to serve
mustard as a condiment. I think a dark grainy mustard is best with
corned beef.

---= Corned Beef =---

Choose good grade of thin-cut corned beef (I prefer Nathan's).

Cook in the largest pot you own. Seriously, cook in lots of water.
First, rinse corned beef and and discard spices if present (old spices
were used up), or save spice packet if present. Start in cold water.
Bring to the boil (uncovered). Simmer 1/2 hour, dump water! Yes,
discarding water removes excess salt/nitrites. Okay, now the actual
cooking begins. Start in cold water (again? yes, again!). Add spice
packet (if none exists or since you dumped the first batch, add new
pickling spices. Bring to the boil, lower heat to low simmer. Simmer
aproximately 1 hour and add peeled carrots (whole) and unpeeled
potatoes (whole), bring to simmer again and add cabbage wedges. Simmer
til veggies are tender and remove. Continue simmering til corned beef
is tender yet firm; test with fork (your forking may vary). Remove
corned beef to roasting pan fat side up, cover liberally with brown
sugar, tent loosely with foil, and place in 325 F oven for 30-45
minutes. Remove corned beef from oven (now place veggies in oven to
reheat). Let corned beef rest uncovered 15 minutes. With sharp knife
slice thinly accross grain, and serve with veggies, mustard, and beer.

>We happened to be in Costco yesterday and I took a look to see if
>they had leftover corned beef. They were loaded up with it. The
>sign said $4 off each package. If it's still there next time I go
>I might pick up another one but it will likely be gone.

Get a few, then prepare hash with the extras, hash freezes well.

[Janet B]

On Fri, 18 Mar 2016 08:21:22 -0400, Nancy Young
<rjynlyo...@verizon.net> wrote:

Oh, my! I may have to make a trip to Costco today.
Janet US

[jmcquown]

On 3/18/2016 8:21 AM, Nancy Young wrote:
> On 3/18/2016 7:45 AM, jmcquown wrote:
>> On 3/17/2016 11:59 PM, sf wrote:
>>> On Thu, 17 Mar 2016 14:39:43 -0400, jmcquown <j_mc...@comcast.net>
>>> wrote:
>>>
>>>> I added the cabbage a short time ago.
>>>>
>>>> http://s7.postimg.org/roa3egswb/in_the_pot.jpg
>>>>
>>> Hope you enjoyed it... and the subsequent leftovers.
>>
>> I *always* enjoy the leftovers! It was a three pounder with
>> surprisingly little shrinkage. The leftovers freeze just fine in dinner
>> size portions for those times when I don't feel like cooking.
>
> We also had ! corned beef and cabbage. We got a great piece, and
> we are also set for leftovers, which is how I like it. We did
> Dimitri's method by finishing it in the oven with a bit of mustard
> and brown sugar coating on top, just a bit.
>
> I'm always amazed at how that step changes the texture of the meat.
>

I suppose one of these days I'll have to break down and try that method.
I'd have to buy brown sugar which seems like a waste since I can't
think of what else I'd use it for.

> We happened to be in Costco yesterday and I took a look to see if
> they had leftover corned beef. They were loaded up with it. The
> sign said $4 off each package. If it's still there next time I go
> I might pick up another one but it will likely be gone.
>
> nancy

I'll have to look and see if they have any "leftover" corned beef at my
local grocery stores.

Jill

[Brooklyn1]

Janet B <nos...@cableone.net> wrote:
>
>I've never made corned beef hash. What do 'you' do?

Very easy... dice the left over corned beef along with the boiled
potatoes and some of the carrots, I don't add any cabbage as it
contains too much water. But I boil some whole onions with my corned
beef and I dice those into the hash too. Mix it all together and
place into a roasting pan, cover with foil and bake at 350ē for 20
minutes. Then I remove the foil and make several depressions with the
back of a serving spoon and crack an egg into each, place back in the
oven until the eggs set up to your liking, I like the yolks half
cooked but not runny.

>I always do sandwiches the next day.
>Janet US

I used to do sandwiches when I was able to buy good Jewish rye bread,
but I can't where I live now... corned beef just doesn't work on
packaged rye... it'd work on a real Kaiser roll but I can't buy those
here either.

[S Viemeister]

On 3/18/2016 9:19 AM, Brooklyn1 wrote:

> I used to do sandwiches when I was able to buy good Jewish rye bread,
> but I can't where I live now... corned beef just doesn't work on
> packaged rye... it'd work on a real Kaiser roll but I can't buy those
> here either.
>

You could try baking your own rye or pumpernickel.

[jmcquown]

On 3/18/2016 9:19 AM, Brooklyn1 wrote:

> I used to do sandwiches when I was able to buy good Jewish rye bread,
> but I can't where I live now... corned beef just doesn't work on
> packaged rye... it'd work on a real Kaiser roll but I can't buy those
> here either.

Perhaps I can get the Club to send you some Kaiser rolls. They seem to
have a dearth of them. ;)

Jill

[jmcquown]

Wouldn't that be something!

He mentioned in a Kitchenaid mixer thread what a mess! I didn't really
think too much about what, if anything, he used it for. Cake, perhaps.
Seems like if he were so inclined he could make rye bread or
pumpernickel. You don't even need a KA mixer, although it might be
preferable with the dough hooks. <shrug>

Jill

[Boron Elgar]

On Fri, 18 Mar 2016 06:33:21 -0600, Janet B <nos...@cableone.net>
wrote:

>I've never made corned beef hash. What do 'you' do? I always do
>sandwiches the next day.
>Janet US

We always have creamers with the corned beef, so potatoes and meat are
at the ready. We dice some of each - proportions to your liking.

Saute some chopped onion in butter, and as it gets translucent, add
in the potatoes and meat, cook until heated through, or let it get
crispy on the bottom if you like that. We like to have a fried egg
with it.

[graham]

That looks like a meaty Bubble & Squeak, although that dish should be
fried with bacon fat or lard.
Graham

[Nancy Young]

On 3/18/2016 8:34 AM, jmcquown wrote:
> On 3/18/2016 8:21 AM, Nancy Young wrote:

>> I'm always amazed at how that step changes the texture of the meat.
>>
> I suppose one of these days I'll have to break down and try that method.
> I'd have to buy brown sugar which seems like a waste since I can't
> think of what else I'd use it for.

I could just email you a serving, see if you like it! Heh.

I don't think it's necessary to have the coating to finish it
off in the oven. Having said that, I would hate to think you
went to that expense and you hate it.

>
>> We happened to be in Costco yesterday and I took a look to see if
>> they had leftover corned beef. They were loaded up with it. The
>> sign said $4 off each package. If it's still there next time I go
>> I might pick up another one but it will likely be gone.

> I'll have to look and see if they have any "leftover" corned beef at my
> local grocery stores.

It's never on sale the way it is for other people from what I've
read. Even with $4 off, it's not cheap. But it's a nice cut of
meat and no waste.

nancy

[Boron Elgar]

You need to add in the cabbage to make a decent bubble and squeak.

[Nancy Young]

On 3/18/2016 8:33 AM, Brooklyn1 wrote:
> On Fri, 18 Mar 2016 08:21:22 -0400, Nancy Young
> <rjynlyo...@verizon.net> wrote:

>> We also had ! corned beef and cabbage. We got a great piece, and
>> we are also set for leftovers, which is how I like it. We did
>> Dimitri's method by finishing it in the oven with a bit of mustard
>> and brown sugar coating on top, just a bit.
>>
>> I'm always amazed at how that step changes the texture of the meat.
>
> At that same time I posted my version only I don't like the mustard
> cooked, I think cooking ruins a quality mustard... I prefer to serve
> mustard as a condiment. I think a dark grainy mustard is best with
> corned beef.

I put mustard on corned beef sandwiches, for sure. It doesn't
bother me that it's cooked on top of the meat and that changes
the taste, never mind that it's mixed with brown sugar, when I
am having it sliced on a plate.

> Choose good grade of thin-cut corned beef (I prefer Nathan's).
>
> Cook in the largest pot you own. Seriously, cook in lots of water.
> First, rinse corned beef and and discard spices if present (old spices
> were used up), or save spice packet if present. Start in cold water.
> Bring to the boil (uncovered). Simmer 1/2 hour, dump water! Yes,
> discarding water removes excess salt/nitrites. Okay, now the actual
> cooking begins. Start in cold water (again? yes, again!). Add spice
> packet (if none exists or since you dumped the first batch, add new
> pickling spices. Bring to the boil, lower heat to low simmer. Simmer
> aproximately 1 hour and add peeled carrots (whole) and unpeeled
> potatoes (whole), bring to simmer again and add cabbage wedges. Simmer
> til veggies are tender and remove. Continue simmering til corned beef
> is tender yet firm; test with fork (your forking may vary). Remove
> corned beef to roasting pan fat side up, cover liberally with brown
> sugar, tent loosely with foil, and place in 325 F oven for 30-45
> minutes. Remove corned beef from oven (now place veggies in oven to
> reheat). Let corned beef rest uncovered 15 minutes. With sharp knife
> slice thinly accross grain, and serve with veggies, mustard, and beer.

It's a very similar method, I will to the water change thing next
time.

>> We happened to be in Costco yesterday and I took a look to see if
>> they had leftover corned beef. They were loaded up with it. The
>> sign said $4 off each package. If it's still there next time I go
>> I might pick up another one but it will likely be gone.
>
> Get a few, then prepare hash with the extras, hash freezes well.

I've never had hash. Believe it or not.

nancy

[graham]

I thought that was an ingredient of the hash.
Graham

[Gary]

Janet B wrote:
>
> I've never made corned beef hash. What do 'you' do? I always do
> sandwiches the next day.

Potatoes, onions, and corned beef all cut small.
Pan fry potatoes then add onions. At the end, throw in some
corned beef just to heat up. Salt and pepper. Good stuff.

To speed up the process you can always microwave the potatoes
until half cooked then put in the pan with a little neutral oil.

I usually use ham instead of corned beef.

I still have some potatoes to use up. I might make some
plain hash (no meat) soon.

[Janet B]

O.k., pretty much like I make hash with leftover pot roast. Do you
use any of the liquor?
Janet US

[Brooklyn1]

On Fri, 18 Mar 2016 14:38:23 -0600, Janet B <nos...@cableone.net>
wrote:

I don't use the liquid from simmering the corned beef, it goes down
the drain as it's salty. The liquid inherent to the boiled onions and
carrots add enough moisture plus I prefer hash on the dry side... I
think wet hash is mush. Since it's leftovers from the fridge I only
have it in the oven long enough to heat through, and it's covered with
foil so it doesn't become dry.

[Boron Elgar]

Onion, potatoes, beef.

[graham]

My thoughts were that "hash" is just a fancy name for throwing all the
leftovers in the frying pan:-)
Graham

[sf]

On Fri, 18 Mar 2016 06:33:21 -0600, Janet B <nos...@cableone.net>

It's easy enough. Shred the corned beef, dice the potatoes, dice up
some onions to go with it. Throw it all in a pan to brown and serve
with eggs. I order hollandaise sauce with my corned beef hash & eggs
when I'm in a restaurant, but I'm the only one who likes it and it's
not worth making just for myself.

--

sf

[Boron Elgar]

I think the only sort of hash I have ever had is of the corned beef
variety. I have led a sheltered hash life.

[Brooklyn1]

I most often make Roast Beef Hash with left over roast beef and baked
potatoes. Whenever I make roast beef I choose a large cut (minimally
4 pounds) and at the same time I make baked potatoes and always
several extra... the oven is already hot so why not... I can always
find uses for the left over baked potatoes; omelets, potato salads,
diced into a garden salad, hash of course, I even enjoy plain cold
baked potatoes sliced with just s n'p, or I treat myself to a plateful
of sliced cold baked potato each slice topped with a dollop of sour
cream and green onion. I actually much prefer cold baked potato
slices to french fries... excellent each slice topped with herring in
cream sauce. I top cold baked potato slices with anything one would
top crackers and I prefer them to crackers... topped with sour cream &
caviar is the ultimate.
http://www.cooks.com/rec/search/0,1-0,roast_beef_hash,FF.html

[cshenk]

Brooklyn1 wrote in rec.food.cooking:

> I most often make Roast Beef Hash with left over roast beef and baked
> potatoes. Whenever I make roast beef I choose a large cut (minimally
> 4 pounds) and at the same time I make baked potatoes and always
> several extra... the oven is already hot so why not... I can always
> find uses for the left over baked potatoes; omelets, potato salads,
> diced into a garden salad, hash of course, I even enjoy plain cold
> baked potatoes sliced with just s n'p, or I treat myself to a plateful
> of sliced cold baked potato each slice topped with a dollop of sour
> cream and green onion. I actually much prefer cold baked potato
> slices to french fries... excellent each slice topped with herring in
> cream sauce. I top cold baked potato slices with anything one would
> top crackers and I prefer them to crackers... topped with sour cream &
> caviar is the ultimate.
> http://www.cooks.com/rec/search/0,1-0,roast_beef_hash,FF.html

I have a very simple sort of dish that we like for leftover potatoes.
I mash them up with mayo, a nice mustard, add diced raw onion,
sometimes some black olives for texture, and use this much like a
chilled potato salad.

Another is a very southern sort of thing where you mash then add a
little onion and an egg then make patties fried up to lightly crispy
(often done in a light batter treatment).

I like the herring in cream sauce idea. Don made me a soup once that
was a basic leftover potatoes in Dashi with creamed herring. Ran
through a blender, it sounds odd as hell but the taste was good. He
used a fish stock (Dashi) as to match the herring best. I don;t have
the proportions solid but I can guesstimate: about 1/2 cup mashed
potato, 2 cups dashi, 2 pieces herring in cream. He may have added
some sour cream to it.

I just checked, he says he added a little white pepper and more like
2/3 cup cooked potato. He doesnt recall if we had sour cream then but
agrees it would match. He's now looking about the kitchen to experiment
but we have no herring so it will be something else.

Carol

--

[Janet B]

thanks for your reply. Just like my roast beef hash then. I thought
that there was a discussion here once about needing to shred the
potatoes. I guess not.
thanks again, everyone.
Janet US

[MisterDiddyWahDiddy]

On Friday, March 18, 2016 at 7:34:18 AM UTC-5, Brooklyn1 wrote:
>
>
> At that same time I posted my version only I don't like the mustard
> cooked, I think cooking ruins a quality mustard.

I agree 100%. Cooking mustard is wrong.

--Bryan

[Janet B]

On Sat, 19 Mar 2016 10:28:55 -0500, "cshenk" <csh...@cox.net> wrote:

snip

>
>Another is a very southern sort of thing where you mash then add a
>little onion and an egg then make patties fried up to lightly crispy
>(often done in a light batter treatment).

> Carol

mashed potato croquettes are not a southern thing. They are known
world over, not exactly since the beginning of time, but close to it.
Janet US

[Brooklyn1]

On Sat, 19 Mar 2016 10:28:55 -0500, "cshenk" <csh...@cox.net> wrote:

Mayo blended with anchovy.

[graham]

It depends! Kidneys in mustard sauce are delicious.
Graham

[cshenk]

Janet B wrote in rec.food.cooking:

Hi Janet,

There is little cooked in the USA that isnt cooked elsewhere as well.
The definition here it is not really the same croquette and it's not
that common in other parts of the USA but may be common in Poland, UK,
and other such places.



--

[cshenk]

Brooklyn1 wrote in rec.food.cooking:

That is an interesting idea. I'd tend to add a stronger mushroom
(Shemenji for it's earthyness) to it then use as a spread.

--

[Janet B]

I'm from the mid-west and we made croquettes (mashed potato patties to
you) all the time. Mashed potatoes, maybe a little onion, an egg,
mixed with some bread crumbs to give body,.
shaped into balls, fried in bacon grease and turned three times
(makes a triangular shape) Look beyond the bare bones definition of
croquettes in Wiki.
I don't know where you have the knowledge to declare that it is not
common elsewhere in the US. Some of my friends add cheese. Some do
not add egg. It is still a take off on croquettes.
If I were to give you a link to chili, you wouldn't say that it is
strictly a Texas thing. So, too, your fried mashed potato patties are
not only southern or invented in the South.
You are slipping into Bovery.
Janet US

[notbob]

On 2016-03-19, Janet B <nos...@cableone.net> wrote:

> I'm from the mid-west and we made croquettes (mashed potato patties....

> I don't know where you have the knowledge to declare that it is not
> common elsewhere in the US.

Apparently, it's not.

I've never even heard of "mashed potato patties", let alone eaten one.
This and I've lived in the USA all my life, never ran across 'em on the
Left Coast or during the 2 yrs I lived in TN.

nb

[Janet B]

then apparently it is not common in the South either or else you would
have experienced it
Janet US

[Nancy Young]

My mother always made them when there were leftover mashed potatoes.
Like most everything, I'm sure she came across that in a magazine.
They are really good.

nancy

[cshenk]

Whatever Janet. Insult was not required.

--

[dsi1]

Croquettes are mostly a regional food in the US but korokke are probably
one of the most popular dishes to serve at home in Japan. I love that
stuff! It's a side dish that's sometimes served with curry but I like it
with tonkatsu sauce.

https://www.youtube.com/watch?v=FVEJDJWDas0

[cshenk]

notbob wrote in rec.food.cooking:

It's a variation seem more often in some parts of the south, common
enough to be on simple diner menus. It is not a croquette treatment
per actual results though some add egg and/or a light flour batter to
the outside.

Janet B is just upset for some odd reason about it. The ones I refer
to are more of a potato pancake (no flour).

You cook them up along with the bacon.

--

[cshenk]

Janet B wrote in rec.food.cooking:

Janet, the south is a BIG place. We can be technically claimed from
Texas to Virginia. Your comment is like saying Gumbo isn't southern
because folks in Kentucky aren't big on Gumbo.

--

[cshenk]

dsi1 wrote in rec.food.cooking:

I liked that version! I'd see something like it in Okinawa and again
in Tokyo. I do not recall it in Sasebo but Japan is a big place with a
lot of variation.

--

[dsi1]

What's also popular is a cream korokke which is made from a thick flour
based sauce with corn or crab and other stuff. My guess is that version
is pretty much unknown in the US.

http://norecipes.com/corn-and-crab-croquettes-korokke

[notbob]

On 2016-03-19, Nancy Young <rjynlyo...@verizon.net> wrote:


> My mother always made them when there were leftover mashed potatoes.
> Like most everything, I'm sure she came across that in a magazine.
> They are really good.

Never!

This despite the fact I usta buy half a doz foodie mags ea month.
I've heard of and have eaten potato pancakes, but was never impressed.
Perhaps I've always jes ingored any kinda similar dish. I've
certainly never seen them on a menu.

nb

[jmcquown]

True, not southern. My maternal grandmother made mashed potato
croquettes/pancakes. Forget about the fact she was Scottish, when I
tasted hers she'd been living in Ohio for decades. :)

Jill

[jmcquown]

On 3/19/2016 3:57 PM, notbob wrote:

The ones my grandmother, my mother and I sometimes make are called
mashed potato pancakes.

Jill

[Janet B]

please read comment from the poster that I was replying to. I'm not
as dumb as you apparently think I am. Your comment simply proves my
original point that croquettes are not new and are not solely a
southern dish. (you do recognize Tennessee as part of the south don't
you?)
Janet US

[cshenk]

jmcquown wrote in rec.food.cooking:

Nor are croquettes what I was describing.

https://www.google.com/search?q=potato+croquette&rls=com.microsoft:en-US
:IE-SearchBox&rlz=1I7MXGB_enUS514&biw=1684&bih=769&tbm=isch&tbo=u&source
=univ&sa=X&ved=0ahUKEwjZ5qa69c3LAhVJ32MKHZL5AEUQsAQIQg&dpr=0.95

Above are croquettes.

These below are mashed potato cakes

http://www.foodnetwork.com/recipes/mashed-potato-cakes-recipe.html



--

[Janet B]

I take issue with you when you declare it something from the south
and not seen elsewhere. There's nothing odd about that.
photos:
http://tinyurl.com/j52zvjf
plethora of recipes:
http://tinyurl.com/hyqvcz4

If you prefer Mashed Potato Patties, they are all over the place as
well.
http://tinyurl.com/gnt4ser

Janet US

[Janet B]

we're talking leftovers here. I wouldn't expect to find leftover
mashed potatoes on a menu of a restaurant. Other types of croquettes
are menu worthy.
Janet US

[Cheryl]

Nancy Young <rjynlyo...@verizon.net> Wrote in message:

Mine too but I've never been a fan of any type of (food) hash. To
this day my mom will always plan for enough leftover beef to make
hash on the rare times she cooks beef.

--


----Android NewsGroup Reader----
http://usenet.sinaapp.com/

[Janet B]

what insult? You mean the reference that someone else here declares a
food to be found only in their area and nowhere else in the US?
Janet US

[cshenk]

Janet, this is a tempest in a teapot but first you mistakenly renamed
the recipe as a croquette (it's not a croquette) then you didnt catch
that the version I was discussing may not be in TN.

Here is the original comment which you have stretched all out of
recognition:

"Another is a very southern sort of thing where you mash then add a
little onion and an egg then make patties fried up to lightly crispy
(often done in a light batter treatment)."

You then took this and translated it in your own mind to croquette
because that is your only relation to such. Croquettes are fatter by
far and much firmer. Most often deep fried.

Maybe I didnt describe it well enough but it's gotten silly when I have
to post you a picture of a croquette and then another of a fried mashed
potato 'cake' to get it across that it's not the same thing.

The version I am talking about I have seen only in Virginia but I got
an actual recipe for it from a SC friend when I was at a cooking party.
She rolled her's in corn meal. I use regular flour. We both use
onions, she showed how an egg binder works better. Most locally done
ones add cheese. Momma's Kitchen uses bacon fat and cooks them along
with the eggs after the bacon is done. They are fragile and often
break when trying to turn them but you just mash them flat then and
cook a bit more. Some places use a light batter outside instead of a
dusting in flour or cornmeal. That makes them hold together better.
The resulting item is about 1/2 inch deep (if that) and about 2-2.5
inches across.

The only relationship between these thin somewhat crispy bits, and what
you mention, is both use potatoes.
--

[cshenk]

Janet B wrote in rec.food.cooking:

Janet, those are croquettes. I was not posting about croquettes.

--

[cshenk]

Slipping into Bovery was an intentional insult. I have not insulted
you. You have deliberately insulted me in intention however.


--

[Cheryl]

On 3/17/2016 2:39 PM, jmcquown wrote:
> I added the cabbage a short time ago.
>
> http://s7.postimg.org/roa3egswb/in_the_pot.jpg
>
> Jill

Looks really good! I'm glad I did mine ahead of time because
unscheduled, I ended up working about 15 hours on Thursday after a very
late night on Wednesday. No break at all between around noon on Thursday
until around 2am Friday, and I had only finished working my wednesday
around 3am thursday. Rough week. Luckily got to take friday off but i
wasn't in the mood for cooking.

--
ღ.¸¸.✫*¨`*✶
Cheryl

[Janet B]

What is it about 'mashed potato patties' that you don't understand?

[Cindy Hamilton]

Michigan, all my life. I've seen 'em here. My father-in-law (hails
from Pennsylvania, then New Jersey, then Ohio) made them, too.

I've even seen them in diners, masquerading as "potato pancakes".
It's a really shock to get them when you're expecting latkes or
at least hash browns formed into a cake and deep fried.

Cindy Hamilton

[Brooklyn1]

I've made mashed potato patties by the ton, they're actually better
made from potato buds/granules:
http://www.quartermaster.army.mil/jccoe/publications/recipes/section_q/Q05701.pdf

[jmcquown]

On 3/20/2016 6:42 AM, Cindy Hamilton wrote:
> I've even seen them in diners, masquerading as "potato pancakes".
> It's a really shock to get them when you're expecting latkes or
> at least hash browns formed into a cake and deep fried.
>
> Cindy Hamilton

I don't think I've ever seen mashed potato pancakes in a diner. I do
know my Scottish grandmother made potato pancakes from leftover chilled
mashed potatoes (so did my mother, so have I). My German grandmother
made what you'd call latkes - made from shredded potatoes and crispy.
Both, IMHO, are called potato pancakes. :)

Jill

[notbob]

On 2016-03-20, cshenk <csh...@cox.net> wrote:

> Janet, those are croquettes. I was not posting about croquettes.

Yes. Croquettes.

The difference between a croquette and a potato patty is, the
croquette is allowed to have some actual flavor. Crab cakes, falafel,
etc, are common examples of croquesttes with flavor. You can call a
flattened scoop of potatoes (w/ flour?) whatever you desire, they're
stiil totally flavorless and completely suck. If I wanna eat a
starch-on-starch hockey puck, I'll take biscuits 'n gravy. ;)

nb

[Brooklyn1]

notbob wrote:
>
>The difference between a croquette and a potato patty is, the
>croquette is allowed to have some actual flavor. Crab cakes, falafel,
>etc, are common examples of croquesttes with flavor. You can call a
>flattened scoop of potatoes (w/ flour?) whatever you desire, they're
>stiil totally flavorless and completely suck. If I wanna eat a
>starch-on-starch hockey puck, I'll take biscuits 'n gravy. ;)

Mashed potatoes is one of the easiest foods to flavor. duh
http://www.saveur.com/article/Recipes/Potato-Knishes
Queen Anne Potatoes make fine grilled patties:
http://www.ruthsrecipes.com/Qrecipes/queenannepotatoes.html

[Cindy Hamilton]

On Sunday, March 20, 2016 at 11:03:33 AM UTC-4, notbob wrote:

> The difference between a croquette and a potato patty is, the
> croquette is allowed to have some actual flavor. Crab cakes, falafel,
> etc, are common examples of croquesttes with flavor. You can call a
> flattened scoop of potatoes (w/ flour?) whatever you desire, they're
> stiil totally flavorless and completely suck. If I wanna eat a
> starch-on-starch hockey puck, I'll take biscuits 'n gravy. ;)
>
> nb

Bon Appetit begs to differ:

<http://www.bonappetit.com/recipe/mashed-potato-croquettes>

And so does Gourmet:

<http://www.epicurious.com/recipes/food/views/potato-croquettes-243269>

Cindy Hamilton

[Brooklyn1]

notbob wrote:
>>
>>The difference between a croquette and a potato patty is, the
>>croquette is allowed to have some actual flavor.

The only differences between a croquette and a patty is that a
croquette is shaped like a cylinder and croquettes are deep fried....
the same recipes are used for either. Technically the croquette
configuration is a tapered and truncated cylinder, looks like a cone
with its pointy tip circumcised. Looks like this:
http://www.fantes.com/cream-caramel-mold-27-in
This is the classic croquette configuration:
http://recipespastandpresent.org.uk/victoriancooking/img/Potatoes-croquettes.jpg

[cshenk]

notbob wrote in rec.food.cooking:

You can like what you like and that is fine. I am not and never was
talking about croquettes.

--

[cshenk]

What I understand and you do not, is not every use of mashed potatoes
is a croquette. ALL the pictures you have are of croquettes.

--

[cshenk]

Brooklyn1 wrote in rec.food.cooking:

With that amount of flour, they are puffy croquettes.

--

[notbob]

On 2016-03-20, cshenk <csh...@cox.net> wrote:

> You can like what you like and that is fine.

Well, that is mighty generous of you! ;)

> I am not and never was talking about croquettes.

Oh. That part where you posted, "Janet, those are croquettes.", kinda
threw me. Sorry.

nb

[Janet B]

On Sun, 20 Mar 2016 12:45:47 -0500, "cshenk" <csh...@cox.net> wrote:

snip
>> >>

>> >> If you prefer Mashed Potato Patties, they are all over the place as
>> >> well.
>> >> http://tinyurl.com/gnt4ser
>> >>
>> >> Janet US
>> >
>> > Janet, those are croquettes. I was not posting about croquettes.
>>
>> What is it about 'mashed potato patties' that you don't understand?
>
>What I understand and you do not, is not every use of mashed potatoes
>is a croquette. ALL the pictures you have are of croquettes.

What I understand is that you do not read. See above for "patties"
Patties are not exclusive to your neck of the woods either.
Janet US

[MisterDiddyWahDiddy]

On Saturday, March 19, 2016 at 12:22:48 PM UTC-5, graham wrote:
> On 19/03/2016 11:03 AM, MisterDiddyWahDiddy wrote:
> > On Friday, March 18, 2016 at 7:34:18 AM UTC-5, Brooklyn1 wrote:
> >>
> >>
> >> At that same time I posted my version only I don't like the mustard
> >> cooked, I think cooking ruins a quality mustard.
> >
> > I agree 100%. Cooking mustard is wrong.
> >
> > --Bryan
> >
> It depends! Kidneys in mustard sauce are delicious.
> Graham

Kidneys are nasty piss factories.

--Bryan

[Janet B]

On Sun, 20 Mar 2016 12:08:43 -0600, Janet B <nos...@cableone.net>
wrote:

You said "

Another is a very southern sort of thing where you mash then add a
little onion and an egg then make patties fried up to lightly crispy
(often done in a light batter treatment).

Carol"

That is croquette methodology whether you like it or not. The shape
doesn't matter. It's the fancy foreign word that bothers you and the
fact that you said it was a southern thing. Then you said it wasn't
common in other parts of the USA.

"There is little cooked in the USA that isnt cooked elsewhere as well.
The definition here it is not really the same croquette and it's not
that common in other parts of the USA but may be common in Poland, UK,
and other such places."

Then you said that although a southern thing it was possible it wasn't
known in Tennessee.
How far are you going to walk this back?
The only point here is that what you do with mashed potatoes is known
elsewhere and is not strictly southern.
Janet US

[Dave Smith]

On 2016-03-20 10:46 AM, jmcquown wrote:
>
> I don't think I've ever seen mashed potato pancakes in a diner. I do
> know my Scottish grandmother made potato pancakes from leftover chilled
> mashed potatoes (so did my mother, so have I). My German grandmother
> made what you'd call latkes - made from shredded potatoes and crispy.
> Both, IMHO, are called potato pancakes. :)

One of the big differences between the two is that latkes are usually
really good. When I was working we went on a number of training
sessions and one place in Orillia was a favourite because the food was
so good. A lot of their meals came with potato croquettes, and they
were delicious.

[cshenk]

notbob wrote in rec.food.cooking:

Sorry but this has gotten to be an idiotic discussion. Janet took the
use of left over mashed potatoes and assumed it was a croquette and
took off from there.

She's now even gone so far as to make insulting bovine comments but the
item I posted is a simple sort of thing. It is not a croquette nor did
i ever say it was. It's simply something she is not familiar with so
took an assumed relation to something else.

--

[Rusty]

I am backing you, cshenk. My French Canadian Mother-in-law made potato
pancakes as you make them (she called them "popettes). Just with
leftover mashed potatoes and an egg and fried them up. Hubby would like
me to make them but I have never made them.

Rusty in Md

[graham]

Then stick to Big Macs:-)

[jmcquown]

On 3/20/2016 2:23 PM, Janet B wrote:
> You said "
> Another is a very southern sort of thing where you mash then add a
> little onion and an egg then make patties fried up to lightly crispy
> (often done in a light batter treatment).
>
> Carol"
>
> That is croquette methodology whether you like it or not. The shape
> doesn't matter. It's the fancy foreign word that bothers you and the
> fact that you said it was a southern thing. Then you said it wasn't
> common in other parts of the USA.
> "There is little cooked in the USA that isnt cooked elsewhere as well.
> The definition here it is not really the same croquette and it's not
> that common in other parts of the USA but may be common in Poland, UK,
> and other such places."
> Then you said that although a southern thing it was possible it wasn't
> known in Tennessee.
> How far are you going to walk this back?
> The only point here is that what you do with mashed potatoes is known
> elsewhere and is not strictly southern.
> Janet US

It's getting kinda dull, isn't it? Leftover mashed potatoes with onion
and egg added then pan fried by any name are not limited to specific
regions.

Jill

[Janet B]

I never said nor implied bovine (meaning cow) Sheesh!. I said
bovery, which was a reference to Julie oft making a claim that
something was not known elsewhere in the US. And for heaven's sake,
everybody knows potato patties, or whatever you want to call them i
choose to make the croquette because I know how and can do it. That's
the point. You said what you made was not known outside of the south.
At this point, I am very sorry that I used a term outside of your
knowledge, I certainly had no ulterior motive.
Janet US

[Janet B]

I always thought that there was a difference between potato pancakes
and latkes. Now I am not so sure.
Janet US

[jmcquown]

I was replying to Cindy's description of in which she said she ordered
potato pancakes at a diner and she was *expecting* something akin to
latkes and wound up with mashed potato pancakes.

I've never made latkes. I'm not sure what Grandma McQuown made were
technically latkes. She just called them potato pancakes.

Jill

[cshenk]

Janet B wrote in rec.food.cooking:

Whatever. You may feel free to believe that your mis-name to
croquettes and then carryojg on ENDLESSLY over it makes you right.

--

[Brooklyn1]

Janet B wrote:
>
> That is croquette methodology whether you like it or not. The shape
> doesn't matter. It's the fancy foreign word that bothers you and the
> fact that you said it was a southern thing. Then you said it wasn't
> common in other parts of the USA.
> "There is little cooked in the USA that isnt cooked elsewhere as well.
> The definition here it is not really the same croquette and it's not
> that common in other parts of the USA but may be common in Poland, UK,
> and other such places."
> Then you said that although a southern thing it was possible it wasn't
> known in Tennessee.
> How far are you going to walk this back?
> The only point here is that what you do with mashed potatoes is known
> elsewhere and is not strictly southern.
> Janet US

One of the more common I remember from childhood is the salmon
croquette, usually made with canned, back when canned fish used to be
dirt cheap... and still often stretched with mashed potato and canned
Veg-All. Croquettes regardless under what name are not indigenous to
any particular location but in fact to every location on the planet,
whether fried rice and abalone patties or fried maize and human flesh
patties used for religious ceremonies in the Yucatan... hey, Catholics
wolf down the body of Christ.

[Brooklyn1]

On Sun, 20 Mar 2016 14:23:42 -0600, Janet B <nos...@cableone.net>
wrote:

>On Sun, 20 Mar 2016 15:20:46 -0400, Dave Smith
><adavid...@sympatico.ca> wrote:
>
>>On 2016-03-20 10:46 AM, jmcquown wrote:
>>>
>>> I don't think I've ever seen mashed potato pancakes in a diner. I do
>>> know my Scottish grandmother made potato pancakes from leftover chilled
>>> mashed potatoes (so did my mother, so have I). My German grandmother
>>> made what you'd call latkes - made from shredded potatoes and crispy.
>>> Both, IMHO, are called potato pancakes. :)

Fried mashed potato patties were common at NYC grade school
cafeterias, a favorite aboard ship as was a tasty way to use dehy
granules.

[cshenk]

Rusty wrote in rec.food.cooking:

They are not hard to make Rusty. It's a basic leftover and only place I
see it is in the south but it's a natural here as it's close to how we
handle leftover grits. Here's your recipe.

1 cup leftover mashed potatoes
1 egg
optional is add a little onion
1-2 TB bacon fat or butter

Optional, roll in a little flour after shaping to a flat thin patty
(Some will actually use an eggwash and flour coating but it's not that
normal).

What you aim for is a delicate buttery or bacony crust on what is
generally a thin mashed potato bit.



--

[cshenk]

Janet B wrote in rec.food.cooking:

Whatever Janet.

--

[cshenk]

Janet B wrote in rec.food.cooking:

I do not care what you have to say on this thread. You were rude to me
with no cause. I am over it. You do not get it that it was a
different item and i get it that you do not get it. You are now rude
again in assumption that I do not know what a croquette is. I sent you
PICTURES of them to show the difference!

Whatever...


--

[jmcquown]

On 3/20/2016 5:25 PM, cshenk wrote:
> 1 cup leftover mashed potatoes
> 1 egg
> optional is add a little onion
> 1-2 TB bacon fat or butter
>
> Optional, roll in a little flour after shaping to a flat thin patty
> (Some will actually use an eggwash and flour coating but it's not that
> normal).
>
> What you aim for is a delicate buttery or bacony crust on what is
> generally a thin mashed potato bit.
>

Okay, thanks for that. This is not anything like what I'm familiar
with. One cup of leftover mashed potatoes and 1 egg well... that ratio
is off from what I'm familiar with. It sure isn't something I've
encountered here in the South.

Jill

[Ed Pawlowski]

On 3/20/2016 4:38 PM, jmcquown wrote:

>>>
>>>
>>> One of the big differences between the two is that latkes are usually
>>> really good. When I was working we went on a number of training
>>> sessions and one place in Orillia was a favourite because the food was
>>> so good. A lot of their meals came with potato croquettes, and they
>>> were delicious.
>>>
>> I always thought that there was a difference between potato pancakes
>> and latkes. Now I am not so sure.
>> Janet US
>>
> I was replying to Cindy's description of in which she said she ordered
> potato pancakes at a diner and she was *expecting* something akin to
> latkes and wound up with mashed potato pancakes.
>
> I've never made latkes. I'm not sure what Grandma McQuown made were
> technically latkes. She just called them potato pancakes.
>
> Jill

Latke is the Jewish name for a pancake made with shredded potato flour,
eff.. In English they are called potato pancakes.

Potato pancakes, however, has other meanings in the US. They can be made
from mashed. Wikipedia defines them: Potato pancakes are sometimes
made from mashed potatoes to produce pancake-shaped croquettes.[1]

The definition is a bit loose, but so far, to my knowledge, no one has
been arrested for using the wrong terms. That could happen by the end
of this thread though.

[jmcquown]

I know the definition is loose. I don't call them croquettes but I knew
what Janet and Cindy meant when using the terms for various types of
potato pancakes.

Jill

[MisterDiddyWahDiddy]

Because they don't put innards in their burgers? Even if one agrees that a
Quarter Pounder is awful, at least it's not offal.

--Bryan

[Julie Bove]

"jmcquown" <j_mc...@comcast.net> wrote in message
news:aJyHy.59361$8W3....@fx10.iad...

> On 3/20/2016 6:42 AM, Cindy Hamilton wrote:
>> I've even seen them in diners, masquerading as "potato pancakes".
>> It's a really shock to get them when you're expecting latkes or
>> at least hash browns formed into a cake and deep fried.
>>
>> Cindy Hamilton
>

> I don't think I've ever seen mashed potato pancakes in a diner. I do know
> my Scottish grandmother made potato pancakes from leftover chilled mashed
> potatoes (so did my mother, so have I). My German grandmother made what
> you'd call latkes - made from shredded potatoes and crispy. Both, IMHO,
> are called potato pancakes. :)
>

> Jill

I haven't even seen too many potato pancakes in restaurants around here. I
have seen them a few times but would never order them as I have seen what
others got when they did. You just never know what they might be or what
might be put in them. In PA, you'll get shredded potatoes made into a cake.
Here, you might get something more akin to a pancake with some form of
potato in it but they're not even like the mashed potato kind. They're just
usually weird.

[Julie Bove]

"notbob" <not...@nothome.com> wrote in message
news:dl7se1...@mid.individual.net...

> On 2016-03-20, cshenk <csh...@cox.net> wrote:
>

>> Janet, those are croquettes. I was not posting about croquettes.
>
> Yes. Croquettes.
>
> The difference between a croquette and a potato patty is, the
> croquette is allowed to have some actual flavor. Crab cakes, falafel,
> etc, are common examples of croquesttes with flavor. You can call a
> flattened scoop of potatoes (w/ flour?) whatever you desire, they're
> stiil totally flavorless and completely suck. If I wanna eat a
> starch-on-starch hockey puck, I'll take biscuits 'n gravy. ;)
>
> nb

Agree. I have made the little mashed potato patties a few times. Even if I
try to doctor them up, they are just as boring as when my mom made them.
Fine, I suppose if I am broke and have no other food in the house but
otherwise, no. Thankfully, I wised up and realized that I am the only
mashed potato lover in the house and to make less than I think we will eat.
That's always the right amount.

[Julie Bove]

"cshenk" <csh...@cox.net> wrote in message
news:fuSdnazHl-49ZXPL...@giganews.com...

Not only that but I think we did this before with Tater Tots where she kept
insisting that they were croquettes. Perhaps it is another matter of
calling something by a different name depending on where you live. I had to
look something up last night because I was unfamiliar with the name. What
made it even more odd was that it was a UK vegan dish but the real dish was
thin slices of meat in a sauce. The vegan thing was a cheese dish and
didn't even involve faux meat. But it said the American equivalent to the
word was "scallop".

[Julie Bove]

"Janet B" <nos...@cableone.net> wrote in message
news:36qteb96gniu300aq...@4ax.com...

I would disagree. I used to make croquettes and they were not patties.
Heck, even the chicken ones that I used to buy were not patties. The
cookbooks I have indicate the various shapes you can make them in. Balls,
balls with flattered bottoms (my preference), logs or pyramids. Mine had no
batter but they were rolled in egg and breadcrumbs. Mine were also baked
and not fried.

[Julie Bove]

"jmcquown" <j_mc...@comcast.net> wrote in message

news:XwDHy.12783$cN....@fx42.iad...

They might be more commonly served in the South. I don't really know. I
haven't ever heard of anyone around here talking about them. Then again,
they're not very exciting.

[Julie Bove]

"cshenk" <csh...@cox.net> wrote in message

news:uKydnQwqastWfHPL...@giganews.com...

> Janet B wrote in rec.food.cooking:
>

>> On Sat, 19 Mar 2016 20:23:27 -0500, "cshenk" <csh...@cox.net> wrote:
>>

>> > Janet B wrote in rec.food.cooking:
>> >

>> >> On Sat, 19 Mar 2016 15:28:02 -0500, "cshenk" <csh...@cox.net>

>> wrote: >>
>> >> > notbob wrote in rec.food.cooking:
>> >> >

>> > Janet, those are croquettes. I was not posting about croquettes.
>>

>> What is it about 'mashed potato patties' that you don't understand?
>
> What I understand and you do not, is not every use of mashed potatoes
> is a croquette. ALL the pictures you have are of croquettes.

I am even more confused. The first set of pics are for croquettes and the
second is for patties.

[Julie Bove]

"jmcquown" <j_mc...@comcast.net> wrote in message

news:IIFHy.129231$qg.1...@fx35.iad...

That's not how we make them either. May or may not have egg in there.
Might have cheese. I would add onion and probably parsley. My mom would
not. We make the patties and dip in flour before frying. If not using
eggs, you have to make tiny patties or they won't hold together. IIRC, some
recipes have you add flour to the potatoes but that just makes them even
more bland and chalky.

[Janet B]

On Sun, 20 Mar 2016 20:19:20 -0700, "Julie Bove"
<juli...@frontier.com> wrote:

snip

>
>Not only that but I think we did this before with Tater Tots where she kept
>insisting that they were croquettes. Perhaps it is another matter of
>calling something by a different name depending on where you live. I had to
>look something up last night because I was unfamiliar with the name. What
>made it even more odd was that it was a UK vegan dish but the real dish was
>thin slices of meat in a sauce. The vegan thing was a cheese dish and
>didn't even involve faux meat. But it said the American equivalent to the
>word was "scallop".

You're thinking of someone else from another time from somewhere else.
I have never discussed tater tots in a group.
Janet US

[Julie Bove]

"Janet B" <nos...@cableone.net> wrote in message

news:tcsueb5nl49an4vg1...@4ax.com...

When I said, "we", I meant the collective we. I can't remember who it was
but it did happen.

[Janet]

In article <ncokel$bnr$1...@dont-email.me>, juli...@frontier.com says...

>
> "Janet B" <nos...@cableone.net> wrote in message
> news:tcsueb5nl49an4vg1...@4ax.com...
> > On Sun, 20 Mar 2016 20:19:20 -0700, "Julie Bove"
> > <juli...@frontier.com> wrote:
> >
> > snip
> >>
> >>Not only that but I think we did this before with Tater Tots where she
> >>kept
> >>insisting that they were croquettes.

> >

> > You're thinking of someone else from another time from somewhere else.
> > I have never discussed tater tots in a group.
> > Janet US
>
> When I said, "we", I meant the collective we. I can't remember who it was
> but it did happen.

you wrote "Not only that but I think we did this before with Tater

Tots where she kept insisting that they were croquettes."

Your use of "she" clearly referred to Janet B.

Janet UK