Quoting Dave Drum to Bill Swisher <=-

boil the heck out of them ...
On the rare occasion I'll nuke one.

Baking is best but nuking sure is fast and convenient. I do both.

Tom Chin recently did an article for Serious Eats full of tips for
roasting them:

First, freeze them to drive out excess water and concentrate flavour.

That also lowers the starting temperature allowing more time for
the enzymes in them to convert starch to maltose.

Also start the sweet potatoes in a cold oven to further enhance
sweetness via gradual heating, which stretches out the time spent
for that enzymatic activity.

Do them for about 2 hours, depending on their size, at just 300 F.
instead of at a higher heat for a shorter time period.

Wrap them in foil to ensure they don't dry out too quickly.

Unwrap them towards the end and crank up the oven temp
to 450 F for about 40 minutes more to char and roast them and to
caramelize surface sugars.

known as Pommes Anna

That's a lot of work to tart up some sweet potatoes.

Some things that are a lot of work are worth the effort!

sweet potato casserole w/marshmallows

That is so disgusting; I can't even imagine it.

my favourite thing
Title: Deep Fried Sweet Potato Fries
Crushed rosemary
Cayenne

Yeah, sweet potato fries are delicious and just cry out for that
cayenne kick.

I nuked a huge one a couple days before Christmas. It was about 4
pounds! It took 10 minutes and then an additional 8 minutes more.
I mashed it with salt (not very much these days), black pepper,
cayenne, butter, milk and cream. It reheated well for a Christmas
dinner side dish.


Cheers

Jim

... Baking is both magic and science.

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JIM WELLER wrote to DAVE DRUM <=-

Quoting Dave Drum to Bill Swisher <=-

boil the heck out of them ...
On the rare occasion I'll nuke one.

Baking is best but nuking sure is fast and convenient. I do both.

Tom Chin recently did an article for Serious Eats full of tips for roasting them:

First, freeze them to drive out excess water and concentrate flavour.

That also lowers the starting temperature allowing more time for
the enzymes in them to convert starch to maltose.

Also start the sweet potatoes in a cold oven to further enhance
sweetness via gradual heating, which stretches out the time spent
for that enzymatic activity.

Do them for about 2 hours, depending on their size, at just 300 F.
instead of at a higher heat for a shorter time period.

Wrap them in foil to ensure they don't dry out too quickly.

Unwrap them towards the end and crank up the oven temp
to 450 F for about 40 minutes more to char and roast them and to caramelize surface sugars.

I'm not much on sweet 'taters except as "fries" but those are good tips.

known as Pommes Anna

That's a lot of work to tart up some sweet potatoes.

Some things that are a lot of work are worth the effort!

Of course, on the flip side - some aren't. The trick is knowing the
difference. Bv)=

sweet potato casserole w/marshmallows

That is so disgusting; I can't even imagine it.

Once a year it's OK. And traditional in my family - two branches of
which have Virginia and North Carolina roots.

my favourite thing
Title: Deep Fried Sweet Potato Fries
Crushed rosemary
Cayenne

Yeah, sweet potato fries are delicious and just cry out for that
cayenne kick.

I nuked a huge one a couple days before Christmas. It was about 4
pounds! It took 10 minutes and then an additional 8 minutes more.
I mashed it with salt (not very much these days), black pepper,
cayenne, butter, milk and cream. It reheated well for a Christmas
dinner side dish.

The jury is still out on the salt : blood pressure equation. There is a
growing school of thought in the medical field that salt is not as big
a boogeyman (if at all) as previously thought.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Algie Petrere's Top Gun Bourbon & Sweet Potato Pie
Categories: Pies, Booze, Pastry, Potatoes, Pastry
Yield: 6 Servings

2 c Mashed sweet potatoes
1/2 c Bourbon
3 lg Eggs
4 tb Softened butter
1 c Sugar
1 ts Vanilla
1 ts Nutmeg
1 tb Lemon juice
1 (9") uncooked pie shell

Set oven to 325ºF/160ºC. Combine all ingredients. Using
a wire whisk, mix ingredients thoroughly. Pour mixture
into the pie shell. Bake for 45 minutes, or until crust
is golden brown and center is just set.

Comment: Algie Petrere is another winner in our 2003
Stirrin' It Up for the Holidays recipe contest. The
bourbon gives this wonderful sweet potato pie a piquant
kick. If you want to cut back on the liquor, Algie
recommends that you substitute half of the bourbon
with another liquid such as juice from canning figs
or pears.

From: http://www.jfolse.com

Uncle Dirty Dave's Archives

MMMMM

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On 12-26-21 19:56, Jim Weller <=-
spoke to Dave Drum about sweet potatoes <=-

One of my musing about sweet potatoes is the fact that the skin is
essentially unedible, unlike the skin of white potatoes (especially
Idaho baking potatoes). OTOH, it does peel off fairly easily.

When we were first married three score years ago, we usually bought
picnic hams because they were a good bit less expensive. These days, I
cannot recall seeing picnic hams in the grocery stores. Why not? Have
all of the picnic shoulders gone over to the home smoking crowd?

Any thoughts?

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Boiled Ham
Categories: Ham
Yield: 1 servings

1 Ham half of picnic shoulder
4 sm Onions, peeled
4 New potatoes
4 Young carrots, scraped
2 Ribs of celery, including
The tops
Optional: One cabbage, cut
Into quarters
8 Whole peppercorns

Place the ham and celery in a big deep pot. Add water to cover, and
bring to a boil. Reduce heat to simmer, and cook until the ham is
almost tender (2-3 hours). Add onions, carrots and potatoes, and
simmer until vegetables are crisp tender. About 15-20 minutes before
serving, add the cabbage quarters, and simmer until crisp tender. Do
not overcook the cabbage. Overcooked cabbage is NOT a nice thing.

To serve, remove the ham from the broth. Slice as needed. Serve with
the carrots, potatoes, onions and cabbage (toss the celery, it did its
bit by flavoring the broth.) Offer a dish of the ham broth to spoon
over the meat and vegetables, some horseradish and good hot mustard
for the ham.

Reserve the remaining broth for bean soup later in the week. Leftover
ham may be used in casseroles, sandwiches (my favorite is thin-sliced
boiled ham, on a good crusty French-type roll that has been dipped in
the warmed broth), however else you choose to dispose of the stuff.

Kathy in
Bryan, TX

From: Kathy Pitts Date: 08-16
Cooking Ä

MMMMM


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Quoting Dave Drum to Jim Weller <=-

sweet potato casserole w/marshmallows

That is so disgusting; I can't even imagine it.

Once a year it's OK. And traditional in my family - two branches of
which have Virginia and North Carolina roots.

From what I've read, it is indeed a southern thing. I have never
encountered it at all anywhere in Canada.

The jury is still out on the salt : blood pressure equation. There is
a growing school of thought in the medical field that salt is not as
big a boogeyman (if at all) as previously thought.

It may be that some people are salt sensitive and others are not.

The combination of less salt AND less coffee has helped me avoid
needing medication. I dropped 20 points in a week.

Title: Algie Petrere's Top Gun Bourbon & Sweet Potato Pie

Yeah, sweet potato and pumpkin are interchangeable in many dishes.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: The Vinegar Cocktail
Categories: Beverages, Alcohol, Fruit
Yield: 1 Serving

2 oz Gin
1 oz Juice or strong tea
2 ts Thick sweetener, such as
Honey, molasses, or maple
Syrup
1 ts Vinegar, such as sherry,
Apple cider, balsamic, etc.

In a cocktail shaker, stir the last three ingredients well to
combine. Add the gin and plenty of ice. Shake and strain into a
chilled glass.

From: The Paupered Chef

MMMMM





Cheers

Jim


... 2020 has shown me you don't need fun to have alcohol.

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JIM WELLER wrote to DAVE DRUM <=-

sweet potato casserole w/marshmallows

That is so disgusting; I can't even imagine it.

Once a year it's OK. And traditional in my family - two branches of
which have Virginia and North Carolina roots.

From what I've read, it is indeed a southern thing. I have never encountered it at all anywhere in Canada.

Considering that a good part of my family tree has its roots in Virginia
and the Carolinas that's not surprising. Especially as we were mostly
all "working class" with damned few in the upper drust.

The jury is still out on the salt : blood pressure equation. There
is a growing school of thought in the medical field that salt is
not as big a boogeyman (if at all) as previously thought.

It may be that some people are salt sensitive and others are not.

Sort of like Shawn's red meat problem?

The combination of less salt AND less coffee has helped me avoid
needing medication. I dropped 20 points in a week.

Have you tried potassium chloride (aka Nu Salt) as a substitute? A word
of warning - it's acceptable in "normal" doses. But if you overload it
gets very bitter.

Title: Algie Petrere's Top Gun Bourbon & Sweet Potato Pie

Yeah, sweet potato and pumpkin are interchangeable in many dishes.

Rabbits show up a lot too. Especially in working class dishes:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Canadian Rabbit Stew
Categories: Game, Vegetables, Herbs, Breads
Yield: 3 servings

1 lg Whole rabbit
1 qt Water
2 tb Cornstarch
6 Sliced carrots
6 md Potatoes; diced
1 c Corn niblets
1 c Green peas
1 c Wax or green beans
1 md Onion; chopped
1 c Diced celery
1 Bay leaf
Salt & pepper

MMMMM------------------------DUMPLINGS-------------------------------
1 c A-P flour
1 1/2 ts Baking powder
1/2 ts Salt
2 tb Chilled shortening or lard
1/4 c (to 1/2 c) milk *

* the less you use, the better the dumplings seem to
hold together

Boil the rabbit in the water until its meat is tender,
then remove it from the pot and bone it. Put the meat
into a large kettle, add 2 cups of the broth in which
the rabbit was cooked, bring to a boil, and add a
thickening sauce that you’ve made by stirring the
cornstarch into 1/4 cup of the remaining rabbit broth.
Allow the kettle’s contents to boil for another minute,
then reduce the heat. Add all the remaining ingredients.

DUMPLINGS: Sift the dry ingredients together into a
bowl, then cut in the shortening with a pastry blender
until the mixture resembles coarse meal. Add the milk
all at once, stir lightly just until the dough holds
together, and then drop rounded tablespoonfuls of the
mixture on top of the gently bubbling stew. With the
heat adjusted so that the liquid just simmers, let the
dumplings cook - uncovered - for 10 minutes, then cover
and let them cook 10 minutes longer, or until the steam
has fluffed them up nicely.

If you need to thicken the stew, do so after removing
the dumplings.

Serve homemade tomato relish and cranberry sauce on the
side, to give your hearty meal just the proper finishing
touch.

By George Fournier and Robert C. Winans

RECIPE FROM: https://www.motherearthnews.com

Uncle Dirty Dave's Archives

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Quoting Dave Drum to Jim Weller <=-

The combination of less salt AND less coffee has helped me avoid
needing medication. I dropped 20 points in a week.

Have you tried potassium chloride

Nah. I seem to have things under control.


Cheers

Jim


... When I was a kid Cheerios came in one flavour & that flavour was paper

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