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Old 11-12-2004, 12:36 PM   #21
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I was just gonna say what Alix did -- add hot liquid.

But then again, I frankly don't like my ricer much. I mash with a hand masher.

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Old 11-13-2004, 10:25 PM   #22
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Elm2003, buy the sturdiest one you can find.

Used to buy them in the supermarket and they would not last at all.

And we are not talking about a burly man trying to rice raw spuds here.

Then one day, on ebay, I saw a 'commercial tomato juicer' for about ten bucks. It looked like a gazoonga potato ricer, but what the heck, I bought it.

After I found out it was useless for extracting the juice from tomatoes, I discovered it was the perfect potato ricer, which it probably was all along.

King Kong could not break this thing, although it is a bit of a chore to use.

Have never seen another like it, but my recommendation is buy the sturdiest one you can find.

Take care.

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Old 11-13-2004, 10:35 PM   #23
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lol, aunt dot. i didn't know king kong was a foodie. i mean, he liked his sleepy juice a little too much, and he was a ladies man, er, monkey, but it must be tough to find recipes for one (one giant gorilla, that is!!!!)
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Old 11-14-2004, 04:02 AM   #24
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I always use a ricer. If you warm the milk and butter first you get a fluffier mash, as well as keeping it hot. I warm the bowl I am about to rice the spuds into as well, this helps keep them hot.
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Old 11-14-2004, 04:19 AM   #25
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OK, a confession here, I like riced potatoes just as they are.

Sure, I use the ricer to make mashed spuds.

But to me there is little better than the taste of nice warm riced taters.

Serve them with a roast, and there is always salt, pepper, and butter (never margarine) on the table, and I am happy.
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Old 11-14-2004, 06:42 AM   #26
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I heard, and read a few places I can't find now, that it's better to first add the warm milk and mix, then cut in COLD butter to finish. As I recall the comments were. by adding melted butter, it was close to the same thing as just adding heavy cream or half&half...

The concept was (and I can't find any reference right now) by that adding the COLD butter, it was somewhat similar to blending in cold butter for making crust or pastry, something I know ZERO about... Anyone ever hear about using "cold" butter.. ? and why?
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Old 11-15-2004, 09:20 AM   #27
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K I absolutely HATE riced potatoes!!! For the past how many years my darling mother insists on making them at family meals because "my sister" likes them!! And do they do anything with them???? NO!!! Just dry riced potatoes! By the time they make it around the table you have cold, dry riced potatoes! YUK!!! I'll have mashed or whipped please....
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Old 11-15-2004, 09:43 AM   #28
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I used to have a potato ricer. I bought it to rice some potatoes to make potato gnocci. I never made gnocci again, and the ricer just sat in a drawer for years. When I make mashed, I use my KA mixer with the paddle attachment, add a little milk and margarine (straight from the fridge, cold), and salt & pepper to taste. Takes about 2 minutes total.
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Old 11-16-2004, 11:48 AM   #29
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I have 3 potato ricers. I have no idea why I think I need 3 but nonetheless, I do. They are terrific for making my favo lefse which my grandmother used to make using her OLD ricer during the assembling of her dough. That's why I originally got my first one at about 20 yrs old.
My grandma also used her ricer though for simple old mashed potes. She always scalded her milk/cream first, dumped in the butter and s+p to that hot mixture then blended all. The potatoes were great and so light, sans lumps due to the ricer. You do have to have Mighty Mouse or Tom Terrific hands/arms/biceps though as it takes a bit of strength. I also use my ricer for home made spetzle. Dump in the dough, hot salted water at the ready, and squish away. Cooks up quick and oh so tasty.
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Old 11-28-2011, 06:45 AM   #30
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Originally Posted by elm2003 View Post
I guess I will have to try that, I just dont understand why he didnt. Maybe it was that it was on tv.
Keep in mind that all TV shows are edited to fit a certain time slot. Even reality shows. They just cut out the part you really needed to know about. The days of "Really Live" shows are gone.

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