I am guessing there were pictures with this but I am not seeing them.
I haven't tried my leftover potatoes yet today but I doubt that they will be as silky as last night. Maybe I will need to add more butter.

I saw several pics incl the potatoes.

I googled about leftover mash and in general it�s 325 for 25-30 minutes, and adding some liquid on top. It worked!!!
https://www.thekitchn.com/how-to-reh...-method-251034

Hmm....my screen just shows blank with a little dot in the middle of each blank space.
I know how to reheat potatoes....as I said, these are not regular mashed potatoes.

Yes, there are pictures.

I have now downloaded them to my FlyerTalk album. You should be able to view them here:

Seems like I have been eating in vengeance .
Forgot to take photos after this first dish .

No turkey but goose on Thanksgiving ..
Goose cooked 2 ways - braised & crispy , steamed pomfret , different types of beancurd / tofu prepared in various ways with gourd , braised , steamed , fried , cannot list all we had ! Hong Kong kai lan with flat fish , braised ? mee pok ( noodles ) with seafood ..

Not been to this 90 years old Teochew ( Chinese ) restaurant before . Not in an area we frequent but the owner ‘ s repertoire is amazing !
The black bean crystal dumpling itself , which I had for dessert , is worth a return visit .
Would have had a third if I was not so stuffed ! Something that has to be eaten freshly steamed - that in itself is an art . Has about 60 ? desserts he can prepare .
Translates to no “ take away “ ..
Available only on certain days & too bad if regulars order all of them - only does “ limited edition “ off menu which he makes by hand himself .



Teochew cold crab

This was one of the smallest crab I have had but look at the packed roe .

Thank you...it all looks yummy .

I definitely love Dungeness crab body �butter� even without bread...

the freshly steamed dessert reminds me of Millefeuille which is best when eaten upon purchase and not taken out of shop when possible. I know it�s better in Breton but B Patisserie in sf has an excellent one.

With the caveat that I hate makes potatoes under any circumstances, I found the 50-50 potatoes to be absurdly rich. One bite was enough.

what are makes potatoes? Or mashed? Just curious.
Is 50/50 russet and Yukon gold?

Oops, mashed. 50-50 is the Joel Rubochon potatoes -- half potatoes, half cream and butter.

There are many versions of this online....all similar. The one I used called for milk & not cream. Actually the ratio of liquid to the potatoes is pretty small and I guess as the butter cubes melt in it creates liquid. I might make it again...when we can have guests over....that was a lot of work for just me but for sure delicious and silky.

If you hate mashed potatoes, then which kinds of potatoes do you not hate? I�m fascinated that somebody hates mashed potatoes. I can understand preferring baked fried boiled raw salad or another iteration of potato more than mashed; but to hate mashed potatoes???? Oh wow!

We actually made the recipe which is printed in Bourdain's book, Appetites.

I don't eat many potatoes but I do like several fried versions -- tots, frites, pommes souffle. (When we lived in maryland, my aunt and uncle would often be in DC on business and usually stayed at the Ritz (?) on Embassy Row, and they had a restaurant that served pommes souffle. Wow, those were fantastic and near impossible to find.) We were making smashed potatoes this summer and those are pretty good, too.

I love most sweet potato preparations, including mashed.