Comments on: Be more chili http://www.rootsandgrubs.com/2006/12/05/be-more-chili/ Dada, bring my beer in the living room Fri, 12 Mar 2010 21:22:43 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Anita http://www.rootsandgrubs.com/2006/12/05/be-more-chili/comment-page-1/#comment-4182 Anita Wed, 13 Dec 2006 16:35:56 +0000 http://www.rootsandgrubs.com/2006/12/05/be-more-chili/#comment-4182 <p>Matthew, we made the crunchy potatoes lastr Friday for a (very casual) dinner party, and they were tasty! Thanks for the recommendation.</p> Matthew, we made the crunchy potatoes lastr Friday for a (very casual) dinner party, and they were tasty! Thanks for the recommendation.

]]> By: mamster http://www.rootsandgrubs.com/2006/12/05/be-more-chili/comment-page-1/#comment-4131 mamster Tue, 12 Dec 2006 02:37:46 +0000 http://www.rootsandgrubs.com/2006/12/05/be-more-chili/#comment-4131 <p>Meg, I have half a pound of baby Yukon Golds in the root cellar, and now I know exactly what's going to happen to them. Thanks!</p> <p>Somewhere in the 400 to 450 range for the roasted potatoes should be fine.</p> Meg, I have half a pound of baby Yukon Golds in the root cellar, and now I know exactly what’s going to happen to them. Thanks!

Somewhere in the 400 to 450 range for the roasted potatoes should be fine.

]]> By: Meg http://www.rootsandgrubs.com/2006/12/05/be-more-chili/comment-page-1/#comment-4128 Meg Tue, 12 Dec 2006 00:09:21 +0000 http://www.rootsandgrubs.com/2006/12/05/be-more-chili/#comment-4128 <p>Hi there, Long-time reader, first-time commenter (sp?) Actually that's not exactly true, a more accurate account is that I've recently read your entire archive in chronological order because my job requires lots of breaks in order to maintain a reasonable level of sanity - but that's neither here nor there, is it?</p> <p>Anyway I just got really excited because I thought you were beginning to describe my new all-time favorite potato recipe, it's a Michael Chiarello and it starts the same way:</p> <p>boil small potatoes (everyone loves yukon golds right?) drain and smash until 1/2-inch-thick then fry on both sides in peanut oil then toss with olive oil, italian parsley, lemon zest, and some finely grated cheese (he says parmigiano but i love pecorino) the insides of the potatoes that have squished out get super-crispy and the parsely/lemon zest combo is amazing</p> <p>but oven-roasting sounds much healthier - what temp do you suggest?</p> Hi there, Long-time reader, first-time commenter (sp?) Actually that’s not exactly true, a more accurate account is that I’ve recently read your entire archive in chronological order because my job requires lots of breaks in order to maintain a reasonable level of sanity - but that’s neither here nor there, is it?

Anyway I just got really excited because I thought you were beginning to describe my new all-time favorite potato recipe, it’s a Michael Chiarello and it starts the same way:

boil small potatoes (everyone loves yukon golds right?) drain and smash until 1/2-inch-thick then fry on both sides in peanut oil then toss with olive oil, italian parsley, lemon zest, and some finely grated cheese (he says parmigiano but i love pecorino) the insides of the potatoes that have squished out get super-crispy and the parsely/lemon zest combo is amazing

but oven-roasting sounds much healthier - what temp do you suggest?

]]> By: chris http://www.rootsandgrubs.com/2006/12/05/be-more-chili/comment-page-1/#comment-3816 chris Fri, 08 Dec 2006 10:40:22 +0000 http://www.rootsandgrubs.com/2006/12/05/be-more-chili/#comment-3816 <p>Trader Joes and PCC soups come in aseptic boxes. I like them, too. I've never seen a condensed soup in one, though.</p> <p>Chris</p> Trader Joes and PCC soups come in aseptic boxes. I like them, too. I’ve never seen a condensed soup in one, though.

Chris

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