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Welcome to our newest member, SmokyOkie
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  1. #1
    SmokyOkie Guest

    Default How'd I do Steve?

    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:





    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?

  2. #2
    Join Date
    Jan 2008
    Location
    Grand Junction, Colorado
    Posts
    890

    Default

    They look good, Tim. Maybe you could figure out a way to incorporate some bacon drippings in them.
    Keith

  3. #3
    SmokyOkie Guest

    Default

    You caught me. I used bacon grease to lube the muffin pan.

    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?

  4. #4
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Look pretty good to me
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  5. #5
    Join Date
    Jan 2010
    Location
    Buford Ga
    Posts
    2,731

    Default

    U did good .
    LOve to grill and eat .
    The balck oval primos x tr lrg
    Steve

    4% of something that tastes like nothing is probably not needed.

  6. #6
    Join Date
    Jan 2008
    Location
    Grand Junction, Colorado
    Posts
    890

    Default

    I could think of a lot of possibilities. Chopped green chiles, diced mushrooms, etc. Yes, I think the cheese would be a great addition.
    Keith

  7. #7
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Very Nice, Tim! Looks good from here.
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  8. #8
    SmokyOkie Guest

    Default

    Quote Originally Posted by Bassman View Post
    I could think of a lot of possibilities. Chopped green chiles, diced mushrooms, etc. Yes, I think the cheese would be a great addition.
    How about shredded jalapeņos with cheddar and smoked on the drum?

  9. #9
    Join Date
    Jan 2010
    Location
    Buford Ga
    Posts
    2,731

    Default

    Quote Originally Posted by SmokyOkie View Post
    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:





    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?
    Man; a good man. Yiddish (German/Jewish) origin
    LOve to grill and eat .
    The balck oval primos x tr lrg
    Steve

    4% of something that tastes like nothing is probably not needed.

  10. #10
    SmokyOkie Guest

    Default

    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.

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