Thread: "Hash browns" humble taters...

Originally Posted by pseudolus

the inclusion of which makes them pommes lyonnaise you daft old crook. Clearly though we know why you haven't a clue because...




and there you have it.

Christ, you just can't get anything right, you pitiful little guttersnipe.

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.

Hmmm...I'd forgotten about these. So my family's version of "hash browns" may have been southern inspired in their cube shaped potatoes.



Don't think the Ore-Ida version has the onions though. Ore-Ida stands for Oregon-Idaho if I remember correctly.

Potatoes, Vegetable Oil (Sunflower, Cottonseed, Soybean, and/or Canola), Salt, Dextrose, Disodium Dihydrogen Pyrophosphate, Annatto, (Vegetable Color).

Cottonseed oil? Well i never.

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.

Originally Posted by pseudolus

Disodium Dihydrogen Pyrophosphate

Nice...chemical wonderland.

Originally Posted by Norton

frozen hash browns is they are made from potatoe concentrate with food color and various spice concentrates. Preformed and frozen.

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...

Originally Posted by Norton

Same as McDonalds does.

I'd imagine all the fast food outlets do the same.

Originally Posted by CSFFan

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.

Bloody commies with their BBQ and grilled tomatoes.

Originally Posted by CSFFan

They were branded as "Tater Tots" where I lived. Still to this day a favorite of mine.

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.

Originally Posted by pseudolus

Bloody commies with their BBQ and grilled tomatoes.

Terribly gauche.
Only slightly green, unripened toms are suitable.

Originally Posted by HuangLao

Only slightly green, unripened toms are suitable.

Or very green...fried green tomatoes. That's a whole nother story...

Originally Posted by pseudolus

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.

À la Lyonnaise
https://en.wikipedia.org/wiki/Lyonnaise
Lyonnaise | Define Lyonnaise at Dictionary.com


etc etc etc.... knob.

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.

Incidentally, I am a chef, you desiccated ball sack.

Originally Posted by Seekingasylum

They have to be sliced.

Bing images agrees:

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.

Originally Posted by HuangLao

Only slightly green, unripened toms are suitable.

Naw, green tomatos fried in the same batter as chicken is fried it, some seriously good eating.

Originally Posted by SKkin

Or very green...fried green tomatoes. That's a whole nother story...

Beat me to it.
I used to do fried green tomatoes after watching the movie. Very moreish.

Originally Posted by Maanaam

The diced spuds in your pic are just an onion too much, and some toasted black mustards seeds, tumeric and curry leaves short of being Bombay aloo.

Y'all should stop arguing. Bombay aloo is the way to go.

Originally Posted by Seekingasylum

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.

Incidentally, I am a chef, you desiccated ball sack.

And then there's scalloped potatoes.
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.

Originally Posted by Maanaam

And then there's scalloped potatoes.

Are those sliced, cubed or grated?

The Humble Spud.

#Imagination

Originally Posted by Pattaya Plies

The Humble Spud.

#Imagination

The uses of the humble potatoe are many.

Potato Side Dish Recipes - Allrecipes.com

No potatoes and Irish folks suffer a great famine.