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Paul Carey challange

Unfortunately, while I have never been forced to stay in one, I tend to cook like a prison chef. So most of my recipes are fit for people who like left-overs. Lots of left-overs.
 
Hawk one said:
Ashles: Well, here's the deal. First you make mashed potatoes. Whether it's the real thing or the flaked stuff you just add water and milk to is up to you and your tastebud. Just make sure to make it easily shapeable, but not as much as to almost start running.

Then you make the tacos as per the recipe you like the most. Now, as you take out one taco shell, you break it in two so that (hopefully) one of them gains a high edge. And just to make sure, I am talking about the shell that is a circle bent almost double.

Now, take the shell with the high edge. Now apply mashed potatoes at the rest of the edge, making sure not to leave any holes. Then put the meat and whatever else you use in the center, and top it with the other half of the shell.

Now, with some practice, you should now have much better control over the juices that follows the taco meat. Some of it will be absorbed by the mashed potatoes, and the rest will only have one way to leave (the place where you first took a bite). Thus, you should now make less of a mess. And you know what's strange? It actually tastes pretty good as well! :D
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Oooh, that sounds good... :)

I want that with Kimpatsu's sausages.
 
What I personally love, is yorkshire pudding for dessert. Not with the roast, as traditionally enjoyed.
In other words, make some yorkshire pudding as usual, and then put cream and syrup all over it

DAMN that's good!

PS: I think this was on Nigella Bites...
 
An important omission

I neglected to state that I was unable to discern even the slightest hint of sour cream in her mashed potatoes. Not one tittle. Two whole heaping quarts of the stuff and I swear to you,
I'd never have known. It was better than the best Cajun restaurants in NYC - at least the ones I enjoyed frequenting.

Apparently, this is an important ingredient in making REAL mashed potatoes, as opposed to just boiled potatoes mashed up with butter and seasoning. You people are all trailer trash. You may as well be adding Mexico City tap water to freeze-dried flakes from a box that's been sitting on the lowest back shelf of your closet for 8 years.

Shame on you. And PLEASE reserve all reference to sausages for the Sausage thread. You know where to find it.

And no, I didn't marry her. She had lousy posture, unshaved legs and armpits and upper lip, highly questionable oral hygiene, and a voice like George Wallace. And I don't mean the comedian.
 
Re: My 2 cents...

KRAMER said:
But, she grinned and ignored me and dumped two quarts of sour cream into the proceedings. RUINED, I thought. Utterly ruined - not just the mashed potatoes that seemed ready to eat only moments before, but ruined also was the entire day, and perhaps the week ahead.
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Anybody else hear Gollum lamenting Sam's recipe for a brace of conies (and chips)?

*grin*
 
to be perfectly fair

Just wanted to mention that I did indeed try that sausage recipe this very morning, after a round of serious imbibing at the local Irish Pub last evening, and it was pure delight.

However, in due conscience, I cannot say anything more about the aforementioned vittles since this is not the "sausage thread" as we were properly reminded by KRAMER.

Oh yes, Sherman Bay, just in case you are confused, the OP specifically pleads to ignore ringers who will distort this thread and we are just happily complying. All the members posting here are thoroughly enjoying the tone and direction of this thread, apparently.
I know I am.

By the way, in the course of last evening, I discovered the pleasures of Green Jell-O Body Shots. Ahhhhhh...

Recipes are here:
http://www.boston-baden.com/hazel/Jello/jello.html
 
Paul Carey challange

Hello all ,

Your immediate response is most enjoyable. Have not laughed so much in ages. Niallm.... no response !!! what a surprise.
Its nice to know so many people are thinking about the issue at hand. Can you not recognise the intensity of your concern on this point.
CULT....definition ...... ignoring (R)eality




Thanks for your continued interest.

Paul Carey.
 
Paul Carey challange

Hello all,
My sides are splitting as I type.
Niallm..... no reply?!!!.. no surprise.
Definition of a cult , ignoring (R)EALITY.

Thanks for your continued interest

P.S. This is my second attempt to post this reply.

Paul Carey.
 
Re: Paul Carey challange

naughtyrasputin said:
Hello all,
My sides are splitting as I type.
Niallm..... no reply?!!!.. no surprise.
Definition of a cult , ignoring (R)EALITY.

Thanks for your continued interest

P.S. This is my second attempt to post this reply.

Paul Carey.
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Why should he reply? He offered to test you and you ignored him. You had your chance.
 
Re: Re: Paul Carey challange

gmanontario said:
Maybe a nice PKB sandwich to go along with all the other vittles?
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I would love that. I prefer mine with jalapenos. Of course you have to make sure that you don't make it too spicy because that spoils all the fun. Garnishing is a delicate balance, my friend.
 
This is one of the best derailments I've ever read!

Unfortunately, my recipe for mashed spuds is fairly basic.

Although I do like to add black pudding sometimes.
 
NiallM said:
This is one of the best derailments I've ever read!

Unfortunately, my recipe for mashed spuds is fairly basic.

Although I do like to add black pudding sometimes.
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I've you're interested, Niall, I've got a fantastic recipe for a pimento and black pudding fry-up.
 
Made me a pot of Chili Con Carne tonight. There were no potatoes in it.
 
NiallM said:
This is one of the best derailments I've ever read!

Unfortunately, my recipe for mashed spuds is fairly basic.

Although I do like to add black pudding sometimes.
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WTF is black pudding? Dark chocolate?
 
gmanontario said:
WTF is black pudding? Dark chocolate?
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How can Toronto be the centre oft he universe when you don't even know what black pudding is?
Black pudding is pig's blood sausage.
 
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