Just a follow up, my potatoes were great - not a one drop of the 5lbs were left over, they stayed mostly warm and only needed a minute or two in the microwave before dinner to heat them again.
I have overcome!
Now, on to my next culinary task - what to do with the 8lbs of turkey left over..... soup, anyone?
My thoughts on whatever passes through my line of sight.
11/28/2004
11/23/2004
The horror of mashed potatoes….
Many of you know, Turkey Day is hosted by the Fiorillo household, and we have anywhere from 20-28 people for dinner. As neither my sister, nor I have a house that can hold that – my dad, the patriarch of the family, is still cooking up a storm for the influx of family – with help of course.
Everyone brings something, and last year I was assigned mashed potatoes. Now, as a cook I thought this would be no problem – maybe add some rosemary, a little bit of garlic – something to give it some flair. But I was warned, in my very traditional family you “don’t mess with the mashed potatoes!” So, I didn’t. Well for some reason when the y were heated up for dinner, they separated, were over cooked and just became, well, not the quality that I like to associate with my culinary skills. Luckily Jack took the heat and I said that he made them….but I was thoroughly embarrassed (luckily I had made dessert that was a huge hit).
And just so you don’t think I’m an amateur in the kitchen, I make my own tomato sauce and pasta, I can put together beef burgundy with my eyes closed, I make a chocolate Guinness cake that will make you cry and I’ve been told by a friend who grew up in North Carolina that I “cook better than his mama!”
Well this year comes around and my dad pulls out his spreadsheet (yes, I said spreadsheet – you have no idea how detailed this gets) and at first I’m assigned to bring bread and wine – hey, I’m Jesus! But at the last minute I have been assigned the mashed potatoes again. Now, I make kick a** mashed potatoes, when in my own kitchen. But I am scared that my culinary stock will plummet again this year, as I have to make them early and transport them. So I spent 2 hours last night going through cookbooks and websites to read how to make mashed potatoes. Am I crazy? I offered to make roasted potatoes, a potato gratin or even a bunch of baked potatoes, but as I said before, you “don’t mess with the mashed potatoes!”
So here goes nuthin’! Time to conquer the spud!
Everyone brings something, and last year I was assigned mashed potatoes. Now, as a cook I thought this would be no problem – maybe add some rosemary, a little bit of garlic – something to give it some flair. But I was warned, in my very traditional family you “don’t mess with the mashed potatoes!” So, I didn’t. Well for some reason when the y were heated up for dinner, they separated, were over cooked and just became, well, not the quality that I like to associate with my culinary skills. Luckily Jack took the heat and I said that he made them….but I was thoroughly embarrassed (luckily I had made dessert that was a huge hit).
And just so you don’t think I’m an amateur in the kitchen, I make my own tomato sauce and pasta, I can put together beef burgundy with my eyes closed, I make a chocolate Guinness cake that will make you cry and I’ve been told by a friend who grew up in North Carolina that I “cook better than his mama!”
Well this year comes around and my dad pulls out his spreadsheet (yes, I said spreadsheet – you have no idea how detailed this gets) and at first I’m assigned to bring bread and wine – hey, I’m Jesus! But at the last minute I have been assigned the mashed potatoes again. Now, I make kick a** mashed potatoes, when in my own kitchen. But I am scared that my culinary stock will plummet again this year, as I have to make them early and transport them. So I spent 2 hours last night going through cookbooks and websites to read how to make mashed potatoes. Am I crazy? I offered to make roasted potatoes, a potato gratin or even a bunch of baked potatoes, but as I said before, you “don’t mess with the mashed potatoes!”
So here goes nuthin’! Time to conquer the spud!
11/20/2004
11/18/2004
Conferences….
I know I've been bad about posting, but I haven't had much to say lately. But here's one to get Brian off my back!
I just got back from sunny and 75 degree San Diego…my first time to the west coast. And while I was there for work, I did get the occasional hour out to see a bit of the city.
I had a good time, talked ceramics with a potter and got some great tips on scoring (no, not that way – with a toothbrush and slip….cause explaining that made it sound less dirty). I watched another potter throw beautiful garden pots on a kick wheel, which really amazes me. I ate really good Mexican - fish tacos, chicken tamales, some mole and darn good salsas. I also had a great dinner at Croce’s, yes the restaurant run by Jim Croce’s widow. It was chicken with a rosemary vodka sauce and mushroom risotto – yum. I had ice cream for lunch one day, and got to see the pacific ocean. All in all a good time.
Oh, and I learned some stuff too.
(And Brian – I agree, Sheratons are great)
GF
I just got back from sunny and 75 degree San Diego…my first time to the west coast. And while I was there for work, I did get the occasional hour out to see a bit of the city.
I had a good time, talked ceramics with a potter and got some great tips on scoring (no, not that way – with a toothbrush and slip….cause explaining that made it sound less dirty). I watched another potter throw beautiful garden pots on a kick wheel, which really amazes me. I ate really good Mexican - fish tacos, chicken tamales, some mole and darn good salsas. I also had a great dinner at Croce’s, yes the restaurant run by Jim Croce’s widow. It was chicken with a rosemary vodka sauce and mushroom risotto – yum. I had ice cream for lunch one day, and got to see the pacific ocean. All in all a good time.
Oh, and I learned some stuff too.
(And Brian – I agree, Sheratons are great)
GF
11/02/2004
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