tag:blogger.com,1999:blog-16517408.post4552981069346109991..comments2024-03-27T03:58:05.389-04:00Comments on The Cookbook Junkie: I'll keep trying--Swedish Potato CakesThe Cookbook Junkiehttp://www.blogger.com/profile/04800004451856078252noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-16517408.post-89839693831930644412008-06-29T12:47:00.000-04:002008-06-29T12:47:00.000-04:00I know it's almost a year later, but it all depe...I know it's almost a year later, but it all depends on how you make your taters. Too much liquid makes them run. When I know I'm going to want them the next morning, I even set some aside and replace some of the milk and butter with the water from boiling the potatoes. I think it's the starch that leaches out into the water from cooking. Helps the patties stay.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16517408.post-26738178770314170692007-09-19T10:29:00.000-04:002007-09-19T10:29:00.000-04:00Biscuits. Can't make fluffy ones to save my life!Biscuits. Can't make fluffy ones to save my life!MommyProfhttps://www.blogger.com/profile/12040890762575693250noreply@blogger.comtag:blogger.com,1999:blog-16517408.post-37238324517347714342007-09-19T00:37:00.000-04:002007-09-19T00:37:00.000-04:00That would be dumplings. They are fluffy on the o...That would be dumplings. They are fluffy on the outside and a hockey puck inside. I tried many recipes and finally one turned out good. It's been a while, so I need to look up the recipe again.<BR/><BR/>I make potato patties from leftover potatoes. I just add enough flour to make then stiff and more seasoning. In a cast iron skillet with about an inch of oil, I drop them by spoonsful.<BR/><BR/>JanAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-16517408.post-46293119962439160292007-09-18T00:52:00.000-04:002007-09-18T00:52:00.000-04:00My great aunt Judy made fab fried potato cakes out...My great aunt Judy made fab fried potato cakes out of left-over mashed potatoes. I just can't do it. Now I just make them from fresh (not precooked) potatoes - the Polish way. I guess that will be my way.<BR/><BR/>Love your blog - been reading awhile but never commented before.<BR/><BR/>elzieAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-16517408.post-57330465324743831902007-09-17T10:24:00.000-04:002007-09-17T10:24:00.000-04:00Jello. Rice-a-roni. Packaged scallop potatoes. ...Jello. Rice-a-roni. Packaged scallop potatoes. I just can't make pre-packaged food. It doesn't help that I find most of it gross even when they are made well LOL.<BR/><BR/>I used to make crappy mashed potatoes, but now that I cook the potatoes whole (unpeeled) in the micro and put them through a ricer, and warm the milk - and add a LOT more milk than I did before - they are pretty darn good.DancesInGardenhttps://www.blogger.com/profile/10516526687504692899noreply@blogger.comtag:blogger.com,1999:blog-16517408.post-8696389422854786502007-09-17T09:14:00.000-04:002007-09-17T09:14:00.000-04:00i've never had good luck with poached eggs...My da...i've never had good luck with poached eggs...<BR/><BR/>My dad makes these potato cakes - his mashed potatoes are usually on the "dry" side, which i think helps keep the cakes together. :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16517408.post-61417450835131991272007-09-17T00:33:00.000-04:002007-09-17T00:33:00.000-04:00Fried Rice is my bugbear. I have tried to make it ...Fried Rice is my bugbear. I have tried to make it heaps of times - followed recipes precisely, winged it, you name it. And everytime I come up with mush. Now I get hubby to do it or we just buy it!Red Dirt Mummyhttps://www.blogger.com/profile/14659525164389759979noreply@blogger.comtag:blogger.com,1999:blog-16517408.post-90615755162316357502007-09-16T23:11:00.000-04:002007-09-16T23:11:00.000-04:00You should try forming the mashed potatoes into pa...You should try forming the mashed potatoes into patties, dip them into egg and putting a light crust of flour or breadcrumbs. Not so much that all you will taste is bread crumbs, but enough that it will help bind the cake together. Then fry in a bit of oil. The flour/breadcrumbs will give it a crust. Let me know how it works for you!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16517408.post-25636202349273556282007-09-16T21:14:00.000-04:002007-09-16T21:14:00.000-04:00I always seem to mess up making cakes that require...I always seem to mess up making cakes that require a springfoam pan...don't ask me how. I just mess up butter amount, parchament paper size, etc. Feh.ThursdayNexthttps://www.blogger.com/profile/07838415125991375824noreply@blogger.com