chicken parmigiana
Originally uploaded by Ciannait
The black specks in the potatoes are the visible pepper corns. Drew loves pepper, and this was TOO much pepper. Also note the tired-looking vegetables and the general appearance of prison food. This is relatively appetizing-looking in comparison, but as usual it apparently tasted like ass.
2 comments:
Ick. A little pepper in potatoes is good, but overdoing it just demonstrates a lack of seasoning finesse!
When I'm steaming or boiling potatoes for mashing, I put rosemary (and other herbs) in either the steamer's scenter, or in a huge tea ball in the pot. It infuses the potatoes without spikey rosemary bits getting stuck in your throat.
That, and I usually chop up a parsnip and steam/boil it with the taters; it mashes right in stealthily and adds a bit of a nutty flavor. So good :)
http://theladyofshallots.blogspot.com/2007/08/mashed-potatoes.html
Your entry inspired me to write that :)
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