Community Chat

[LucyGoose]

I saw that typo, too.

[croemer]

On 3/24/2014 mistriTsquirrel said:

On 3/24/2014 croemer said:

On 3/24/2014 Cakers1 said:

croemer: What a neat trick! I know you can do that with those little pearl onions - just boil with skin on and then give them a little squeeze - the onion pops right out. I don't even use the ice bath for those.

And of course smashing a garlic clove instantly "peels" it.

Thanks for the tip!

You're welcome everybody! I can't wait to try it myself.

As one poster said I usually eat the sin when I bake a potato but this will really make quick work of potato salad.

Personally, I'm trying to cut back on sin, but to each her own.

Ah come on a little sin from time to time is fun.

[PuppyBreath]

NOW you show me this after years of making potato salad for family gatherings?

I did send the video to my DD.

Thanks, Croemer.

[croemer]

On 3/24/2014 PuppyBreath said:

NOW you show me this after years of making potato salad for family gatherings?

I did send the video to my DD.

Thanks, Croemer.

I know...where has this trick been all my life.

[ShowMe]

Well, you are never too old to learn something new.......

I have always made my potatoes this way......and, YES YOU DO COOL OFF THE COOKED POTATOES IN THE ICED WATER....... It does make them much easier to peal the skin right off. I usually start at the top, and gently pull the skin towards me in a downward motion. I always do my potatoes for mashing this way too. I just cool down the potatoes enough so I can handle them without burning my hands........ As soon as the skin is removed, I slice and dice them for whatever I am going to make with them.

I do this too when I am making what I have always called country fried potatoes. I use a nonstick skillet, melt enough butter to brown the diced up potatoes in, and sometimes to be a little different, I will cook up a couple slices of bacon in the micro and let it cool down, then I break it up.....and when the potatoes are all browned, I will salt and pepper them, then mix in the bacon bits.....Always a hit with fried pork chops.......

[scotttie]

On 3/24/2014 ShowMe said:

Well, you are never too old to learn something new.......

I have always made my potatoes this way......and, YES YOU DO COOL OFF THE COOKED POTATOES IN THE ICED WATER....... It does make them much easier to peal the skin right off. I usually start at the top, and gently pull the skin towards me in a downward motion. I always do my potatoes for mashing this way too. I just cool down the potatoes enough so I can handle them without burning my hands........ As soon as the skin is removed, I slice and dice them for whatever I am going to make with them.

I do this too when I am making what I have always called country fried potatoes. I use a nonstick skillet, melt enough butter to brown the diced up potatoes in, and sometimes to be a little different, I will cook up a couple slices of bacon in the micro and let it cool down, then I break it up.....and when the potatoes are all browned, I will salt and pepper them, then mix in the bacon bits.....Always a hit with fried pork chops.......

Wow that sounds wonderful! Yum-o! Oh and I can't remember the last time I had fried pork chops. Mom used to make them sooooo delicious. I can't fry a pork chop to save me!

[croemer]

On 3/24/2014 ShowMe said:

Well, you are never too old to learn something new.......

I have always made my potatoes this way......and, YES YOU DO COOL OFF THE COOKED POTATOES IN THE ICED WATER....... It does make them much easier to peal the skin right off. I usually start at the top, and gently pull the skin towards me in a downward motion. I always do my potatoes for mashing this way too. I just cool down the potatoes enough so I can handle them without burning my hands........ As soon as the skin is removed, I slice and dice them for whatever I am going to make with them.

I do this too when I am making what I have always called country fried potatoes. I use a nonstick skillet, melt enough butter to brown the diced up potatoes in, and sometimes to be a little different, I will cook up a couple slices of bacon in the micro and let it cool down, then I break it up.....and when the potatoes are all browned, I will salt and pepper them, then mix in the bacon bits.....Always a hit with fried pork chops.......

I also fry potato's(made with baked potato's sliced) with bacon and slices of onion in a little bacon grease or olive oil with salt, pepper and garlic salt. That with buttered bread and I can make a meal. Yum!

[mistriTsquirrel]

On 3/24/2014 croemer said:

On 3/24/2014 mistriTsquirrel said:

On 3/24/2014 croemer said:

On 3/24/2014 Cakers1 said:

croemer: What a neat trick! I know you can do that with those little pearl onions - just boil with skin on and then give them a little squeeze - the onion pops right out. I don't even use the ice bath for those.

And of course smashing a garlic clove instantly "peels" it.

Thanks for the tip!

You're welcome everybody! I can't wait to try it myself.

As one poster said I usually eat the sin when I bake a potato but this will really make quick work of potato salad.

Personally, I'm trying to cut back on sin, but to each her own.

Ah come on a little sin from time to time is fun.

Yes...yes, it is.

[scotttie]

On 3/24/2014 LucyGoose said:

I saw that typo, too.

LOL! I thought it was just a colloquialism from Texas!

[BeckiWV]

That looks so awesome. Very cool.

I want to go try it right away (but am just too lazy right now, LOL). Thanks for posting it.