I keep trying to make Potatoes Anna. Since I’ve never had them cooked by someone who knows what she’s doing, I’m not sure what they are supposed to taste like, a little potato cake, I think, creamy on the inside and crispy on the outside, but I don’t think I’m there yet, maybe it has something to do with the starchiness of the potato. Yesterday when I turned the potatoes out of the pan, a heck of a lot of butter pooled in the plate. I poured that off.
Are these are too greasy for you? I asked the in-house diner.
This is the South, he reminded me. ‘Too’ is never used preceding greasy, but sometimes ‘enough’ can follow it, as in “Is this greasy enough for you?”
Still….
P.S. from Keetha’s Delta Dish on fried and fish and festival:
Besides the people watching, the Festival was also about the food. Jeffrey, my dad, and I ate lunch together, which was, of course, FRIED CATFISH. It pains me to say that the catfish was . . . okay. hushpuppies were a disappointment, although the french fries were perfect crinkle cuts with the right ratio of crisp to greasy. Leaving the festival (which, in our defense, was hours and much walking later) we got a funnel cake. YES WE DID. It was good – light (as light as fried pastry thickly covered with powdered sugar can be) and not greasy. We ate every bite; I have the picture of the empty powdered-sugar-crumb-laden paper plate to prove it.
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5 comments:
Dang! Cooks Illustrated did a Potatoes Anna recipe. I don't have time to look for it right now. If I find it I'll send you an alert.
Southern Cookin': Grammar Rules might be the title of a hip book of recipes by an older woman with grandchildren. Kind of like the "Georgia Rule" of greasy enough food. haha
I luv ur stuff! =)
southern cooking sounds kinda Latvian, which is based very firmly in supporting the dairy industry by adding lashings oc fream and butter to everything. mind you, there was method to this seeming madness. the staple grain in Latvia (for 100s of years) was rye, and when rye goes mouldy it produces psychotropic chemicals. the natural antidote to these is apparently found in dairy produce, so i guess it made sense to eat your mouldy rye bread with lots of sour cream or butter on top, to acvoid hallucinating...or perhaps just as it was, if you felt like flying
I've always wanted to fly...and cream..perhaps I'm Latvian.
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