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View Full Version : How'd I do Steve?



SmokyOkie
02-04-2010, 09:50 PM
Steve ( Green Egg) posted a thread on Jewish tater cakes today. They looked so good that I decided to try them tonight as a side.

Here's what I ended up with:

http://i890.photobucket.com/albums/ac108/SmokyOkie/SmokyOkie2009/Sides/latkes%20feb%202009/DSC_0003.jpg

http://i890.photobucket.com/albums/ac108/SmokyOkie/SmokyOkie2009/Sides/latkes%20feb%202009/DSC_0004.jpg

Here's how I cheated

I used a bag of store bought fresh (not forzen) seasoned taters

I didn't have any ricotta, so I used grated Romano.

They were good, but a tad dry. I think fresh taters and Ricotta would have most likely cure that, but if I were to do it all again, I think I would add some grated cheddar or colby cheese to them.

I will repeat.

Thank you Steve for sharing with us.

Nw, do I qualify as a minsch?:roflmaoha0::roflmaoha0:

Bassman
02-04-2010, 09:58 PM
They look good, Tim. Maybe you could figure out a way to incorporate some bacon drippings in them. :drooling:

SmokyOkie
02-04-2010, 10:23 PM
:blushing: You caught me. I used bacon grease to lube the muffin pan.:blushing:

A little bit'o'bacon bits in the mix would ot hurt, would it?

I really think a good dose of good melty cheese would really set them off. I mean, it would add cheesy flavor, fat and moisture, and would also help to add crunch to the edges.

What are your thoughts?

Vermin99
02-04-2010, 10:26 PM
Look pretty good to me

Primo
02-05-2010, 05:55 AM
U did good .:thumbs up:

Bassman
02-05-2010, 07:22 AM
I could think of a lot of possibilities. Chopped green chiles, diced mushrooms, etc. Yes, I think the cheese would be a great addition.:eating:

Joneser
02-05-2010, 08:30 AM
Very Nice, Tim! Looks good from here.

SmokyOkie
02-05-2010, 11:51 AM
I could think of a lot of possibilities. Chopped green chiles, diced mushrooms, etc. Yes, I think the cheese would be a great addition.:eating:

How about shredded jalapeņos with cheddar and smoked on the drum?

Primo
02-05-2010, 02:16 PM
Steve ( Green Egg) posted a thread on Jewish tater cakes today. They looked so good that I decided to try them tonight as a side.

Here's what I ended up with:

http://i890.photobucket.com/albums/ac108/SmokyOkie/SmokyOkie2009/Sides/latkes%20feb%202009/DSC_0003.jpg

http://i890.photobucket.com/albums/ac108/SmokyOkie/SmokyOkie2009/Sides/latkes%20feb%202009/DSC_0004.jpg

Here's how I cheated

I used a bag of store bought fresh (not forzen) seasoned taters

I didn't have any ricotta, so I used grated Romano.

They were good, but a tad dry. I think fresh taters and Ricotta would have most likely cure that, but if I were to do it all again, I think I would add some grated cheddar or colby cheese to them.

I will repeat.

Thank you Steve for sharing with us.

Nw, do I qualify as a minsch?:roflmaoha0::roflmaoha0:

Man; a good man. Yiddish (German/Jewish) origin

SmokyOkie
02-05-2010, 03:20 PM
Believe it or not I actually am familiar with a few Yiddish words.

Interesting language, Yiddish, I understand that it arose out of the need for the Jews in the Polish ghetto to be able to talk without the polie knowing what they were saying.

Bassman
02-05-2010, 04:49 PM
How about shredded jalapeņos with cheddar and smoked on the drum?


:essen::Drool2: