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The music video for "Brain Stew / Jaded" consists of two parts: The "Brain Stew" portion of the video is sepia toned and depicts the band lying on a couch being pulled through a landfill by a bulldozer, interspersed with shots of hula dancers, mealworms, a dog, and a teacher writing on a chalkboard. When the song transitions to "Jaded", the ...
I poked holes in the potato with a fork, wrapped it in foil, and baked it at 400 degrees for an hour. After removing the potato from the oven, I heated the frozen veggies in the microwave and put ...
This savory spin on sweet potatoes uses earthy herbs and aromatics to help cut through the sweetness of the spuds, creating a beautifully balanced dish.
A traditional casserole with a layer of white fish in béchamel sauce underneath, and a layer of mashed potatoes on top. Fondant potatoes: France: Cylinders of potato part-cooked by frying, then finished in a simmering mixture of butter and stock. French fries: International Deep-fried potato sticks. Fries with the works: Prince Edward Island ...
Wrapping the potato in aluminium foil before cooking in a standard oven will retain moisture, while leaving it unwrapped will result in a crisp skin. Cooking over an open fire or in the coals of a barbecue may require wrapping in foil to prevent burning of the skin. A potato buried directly in coals of a fire cooks well, albeit with a mostly ...
Crock Pot Egg Bake. This is a fun recipe because it uses tater tots. It also fills a large crockpot, so it feeds a lot of people. Simply layer the tots, cubed ham, and cheese in the pot, then pour ...
The recipe calls for firm-fleshed potatoes and butter only. Potatoes are peeled and sliced very thin. The slices, salted and peppered, are layered into a pan (see below), generously doused with clarified butter, and baked until they form a cake. Then the cake is flipped every ten minutes until the outside is golden and crisp.
All five recipes mentioned below, dating from 1806 to 1970, call for the potatoes to be boiled, peeled and sliced, before frying. André Viard, in Le Cuisinier impérial (1806), stipulates that the potatoes are to be sliced and covered with onion purée before being fried in butter and served with sliced onions that have been gently simmered in ...