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Christ, you just can't get anything right, you pitiful little guttersnipe.Quote:
Originally Posted by pseudolus
Lyonnaise requires the potato to be sliced, not cubed as in parmentier as clearly manifested in the photograph included by the OP, you gormless oik.
Quote:
Originally Posted by Seekingasylum
If you learnt that in McDonalds, where you seem to exist, then you are wrong. anything a la lyonnaise means "cooked with onions" and has nothing to do with being sliced. Pommes Lyonnaise can be cooked anyway you like, but remove the onions and their cease to be a la Lyonnaise. :chitown:
http://www.cooksinfo.com/a-la-lyonnaise
https://en.wikipedia.org/wiki/Lyonnaise
http://www.dictionary.com/browse/lyonnaise
etc etc etc.... knob.
Hmmm...I'd forgotten about these. So my family's version of "hash browns" may have been southern inspired in their cube shaped potatoes.
https://teakdoor.com/images/imported/2018/01/263.jpg
Don't think the Ore-Ida version has the onions though. Ore-Ida stands for Oregon-Idaho if I remember correctly.
Cottonseed oil? Well i never.Quote:
Potatoes, Vegetable Oil (Sunflower, Cottonseed, Soybean, and/or Canola), Salt, Dextrose, Disodium Dihydrogen Pyrophosphate, Annatto, (Vegetable Color).
Maybe it's consistency rather than taste but the problem with frozen hash browns is they are made from potatoe concentrate with food color and various spice concentrates. Preformed and frozen. Same as McDonalds does. Not my spec but to each his own.
Nice...chemical wonderland.Quote:
Originally Posted by pseudolus
When my Mom or Granny made their "hash browns" it was fresh taters cubed by hand. Next time I talk to Mom I'm gonna have to ask the how and why of it all...Quote:
Originally Posted by Norton
I'd imagine all the fast food outlets do the same.Quote:
Originally Posted by Norton
They were branded as "Tater Tots" where I lived. Still to this day a favorite of mine.Quote:
Originally Posted by SKkin
One thing that Americans don't do for breakfast is the grilled tomatoes. Today, unless I'm eating a sandwich or salad, they're grilled. When I first tried a grilled tomato in Australia I was shocked how good they are and wondered why Americans are so ignorant, yet again.
Tomatoes at breakfast no, but I think all but the red states have been eating barbecued and grilled tomatoes along with a host of other nice vegetables often depending on season. Just a splash of balsamic vinegar on those vegetables creates a delight.:)Quote:
Originally Posted by CSFFan
Bloody commies with their BBQ and grilled tomatoes.
Kentucky? Were onions added in? My Mom's family was from Kentucky is the reason I ask...she was born there. She didn't call them tots though.Quote:
Originally Posted by CSFFan
Terribly gauche.Quote:
Originally Posted by pseudolus
Only slightly green, unripened toms are suitable.
Quote:
Originally Posted by HuangLao
Or very green...fried green tomatoes. :) That's a whole nother story...
You spasticated muntering philistine prick, go look up Larousse and you'll see how to prepare the dish. Grief, gutter trash getting above themselves are such a bore. They have to be sliced. And there it is.Quote:
Originally Posted by pseudolus
Incidentally, I am a chef, you desiccated ball sack.
Bing images agrees:Quote:
Originally Posted by Seekingasylum
potatoes À la Lyonnaise
"Brabant potatoes" look more like the pic in my OP...or very similar.
Brabant Potatoes
If they are not sliced, then its just sauteed taters with onions.
It is NOT pommes lyonnaise.
Naw, green tomatos fried in the same batter as chicken is fried it, some seriously good eating.Quote:
Originally Posted by HuangLao
Beat me to it.Quote:
Originally Posted by SKkin
I used to do fried green tomatoes after watching the movie. Very moreish.
Y'all should stop arguing. Bombay aloo is the way to go.Quote:
Originally Posted by Maanaam
https://teakdoor.com/images/imported/2018/01/256.jpg
And then there's scalloped potatoes.Quote:
Originally Posted by Seekingasylum
Very nice when done properly.
Only on TD could a thread about potatoes turn into an all out name calling debate. This thread has legs. Could easily reach 1000 by month end.
Are those sliced, cubed or grated? :rofl:Quote:
Originally Posted by Maanaam
Quote:
Originally Posted by Seekingasylum
No you're not. You're a cabbage mechanic at best. Just because you worked in weatherspoons once upon a time, doesn't mean you are a chef. Oh, and when you are in Larousse, which yes I did check and did see that, you will note though the inclusion of ONIONS which as Larousse says is the making of anything A LA LYONNAISE you retarded chipman.
https://teakdoor.com/attachment.php?a...tid=7386&stc=1
Slice, cube, shread, you can do anything you like, but as soon as your add onions.... it is Pommes Lyonnaise. Show and tell bellend... Larousse? You haven't got a Larousse.
Then, point to me where it says ONIONS on Pommes Parmentier? Oh, it doesn't. Knob.
"I am a chef"... course you are old man. Same as Snubb has a high powered job in IT.
:smileylaughing:
The Humble Spud.
#Imagination
The uses of the humble potatoe are many.Quote:
Originally Posted by Pattaya Plies
Potato Side Dish Recipes - Allrecipes.com
No potatoes and Irish folks suffer a great famine.