Talk:Sexy Homemade Tater Tots - Revision history

Ubernerd at 21:55, 16 October 2009

2009-10-16T21:55:40Z

← Older revision		Revision as of 21:55, 16 October 2009
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	I did this with sweet potatoes as well! If you're going to do sweet potatoes, don't boil them though, I am thinking. Ten minutes and they turned out just a bit too soft. The regular 'tatoes were okay, but I wanted to cram my yam with sweet tots. They were still DELICIOUS mind you- just not crispy. -[[User:Zahnnie\|Zahnnie]] 13:05, 16 October 2009 (EST)		I did this with sweet potatoes as well! If you're going to do sweet potatoes, don't boil them though, I am thinking. Ten minutes and they turned out just a bit too soft. The regular 'tatoes were okay, but I wanted to cram my yam with sweet tots. They were still DELICIOUS mind you- just not crispy. -[[User:Zahnnie\|Zahnnie]] 13:05, 16 October 2009 (EST)

			Ooh. So I have an improvement. If you decide not to boil your tater tots, don't be too zealous about putting in flour. The moisture of the potatoes and grated onion (yes, chuck one in there - it's good!) is enough to hold the tots together when you form them. Just press really hard. Also, don't over-work the tater-batter or your taters will come out chewy. It's the same principle as gnocchi. --[[User:Ubernerd\|Ubernerd]] 16:55, 16 October 2009 (EST)

2009-10-16T18:05:52Z

← Older revision		Revision as of 18:05, 16 October 2009
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	Dude, potato ricers are not pricey. :) They're just... only good for one thing. So Alton would disapprove. I DON'T CARE, ALTON. I NEED THEM TO MAKE MY GNOCCHI THE PERFECT FLUFFY TEXTURE! -[[User:Zahnnie\|Zahnnie]] 16:20, 15 October 2009 (EST)		Dude, potato ricers are not pricey. :) They're just... only good for one thing. So Alton would disapprove. I DON'T CARE, ALTON. I NEED THEM TO MAKE MY GNOCCHI THE PERFECT FLUFFY TEXTURE! -[[User:Zahnnie\|Zahnnie]] 16:20, 15 October 2009 (EST)

			I did this with sweet potatoes as well! If you're going to do sweet potatoes, don't boil them though, I am thinking. Ten minutes and they turned out just a bit too soft. The regular 'tatoes were okay, but I wanted to cram my yam with sweet tots. They were still DELICIOUS mind you- just not crispy. -[[User:Zahnnie\|Zahnnie]] 13:05, 16 October 2009 (EST)

2009-10-15T21:20:23Z

← Older revision		Revision as of 21:20, 15 October 2009
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	Man, you are so fancy :)		Man, you are so fancy :)
	I don't have a potato ricer. I'm so ghetto. Maybe I should upgrade some of my kitchen gear as a housewarming present to myself... --[[User:Ubernerd\|Ubernerd]] 15:33, 15 October 2009 (EST)		I don't have a potato ricer. I'm so ghetto. Maybe I should upgrade some of my kitchen gear as a housewarming present to myself... --[[User:Ubernerd\|Ubernerd]] 15:33, 15 October 2009 (EST)

			Dude, potato ricers are not pricey. :) They're just... only good for one thing. So Alton would disapprove. I DON'T CARE, ALTON. I NEED THEM TO MAKE MY GNOCCHI THE PERFECT FLUFFY TEXTURE! -[[User:Zahnnie\|Zahnnie]] 16:20, 15 October 2009 (EST)

2009-10-15T20:33:11Z

← Older revision		Revision as of 20:33, 15 October 2009
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	I bet you could use a potato ricer as well for the proper texture... worth trying at least? -[[User:Zahnnie\|Zahnnie]] 15:16, 15 October 2009 (EST)		I bet you could use a potato ricer as well for the proper texture... worth trying at least? -[[User:Zahnnie\|Zahnnie]] 15:16, 15 October 2009 (EST)

			Man, you are so fancy :)
			I don't have a potato ricer. I'm so ghetto. Maybe I should upgrade some of my kitchen gear as a housewarming present to myself... --[[User:Ubernerd\|Ubernerd]] 15:33, 15 October 2009 (EST)

2009-10-15T20:16:13Z

New page: I bet you could use a potato ricer as well for the proper texture... worth trying at least? -~~~~

New page

I bet you could use a potato ricer as well for the proper texture... worth trying at least? -[[User:Zahnnie|Zahnnie]] 15:16, 15 October 2009 (EST)