Mashed or Baked Potato for your Steak?
Jan 12, 2011 | 7:14 am
#47
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Not really. You can't make up roasted potatoes or rice a day or two in advance, they will shrivel up, but you can make up mashed potatoes in a big vat, add cream and serve them as fresh for a day or two and get away with it. Hence, they are cheaper to serve and less labour intensive.
And I still don't agree that mashed potatoes are less labor intensive than serving wild rice. Certainly the prep to get that big vat of mashed requires quite a bit of effort.
Jan 12, 2011 | 7:42 am
#48
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So what? As GF said, your beef seems to be against bad mashed potatoes. Have you ever had *good* mashed potatoes?
And I still don't agree that mashed potatoes are less labor intensive than serving wild rice. Certainly the prep to get that big vat of mashed requires quite a bit of effort.
And I still don't agree that mashed potatoes are less labor intensive than serving wild rice. Certainly the prep to get that big vat of mashed requires quite a bit of effort.
Its really kind of silly to be having a comparison of good mashed potatoes to two day old lumpy (specifically noted in one of the above posts) ones. Again, the real message is that bad mashed potatoes arent good or perhaps dont eat at restaurants that serve two day old food, both of which are more or less "dog bites man".
Jan 12, 2011 | 7:47 am
#49
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Indeed. And further, one of the marks of a great chef, at least in my view, is taking something simple, something we know, something comfortable, and making it transcendent and surprisingly delicious. SamCat may not be appreciating what that requires...
Jan 12, 2011 | 7:56 am
#50
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Indeed, and in addition to the mashed potatoes; having had roast chicken, broiled fish or a poached pear at Michelin three star restaurants, among other examples, I do.
Jan 12, 2011 | 8:00 am
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Jan 12, 2011 | 9:32 am
#52
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Not really. You can't make up roasted potatoes or rice a day or two in advance, they will shrivel up, but you can make up mashed potatoes in a big vat, add cream and serve them as fresh for a day or two and get away with it. Hence, they are cheaper to serve and less labour intensive.
In other words, youre not making much sense.
Jan 12, 2011 | 10:04 am
#54
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Wirelessly posted (Mozilla/5.0 (iPhone; U; CPU iPhone OS 4_2_1 like Mac OS X; en-us) AppleWebKit/533.17.9 (KHTML, like Gecko) Version/5.0.2 Mobile/8C148 Safari/6533.18.5)
Balthazar serves a very nice version of this. It's on their late night menu as well I think.
Originally Posted by Swanhunter
Neither. Frites + bearnaise sauce.
Jan 13, 2011 | 6:35 pm
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If those were the only two options then mashed. But I usually make my own and this is what I put in it.
3 cheeses
sour cream
butter
chives
bacon bits
heavy cream
potatoes with skin
salt/pepper
YUM, though it seems like a heart attack is waiting to happen.
3 cheeses
sour cream
butter
chives
bacon bits
heavy cream
potatoes with skin
salt/pepper
YUM, though it seems like a heart attack is waiting to happen.
