CarolPa
Executive Chef
We start with mashed potatoes (cold from the day before) that we then push through the ricer. I must admit, it is the only time I ever think to use my ricer. I do use my lefse grill and stick when I make tortillas. When I was in high school, pickled herring, coleslaw, and gherkins were "road food" when we went to ND to go shopping. I love pickled herring but won't eat it if the jar/container has been opened and been sitting in the fridge more than 12 hours.
I use my ricer to help squeeze some of the water out of shredded zucchini when I'm putting it in zucchini bread. I saw that on a TV cooking show.
Now that's something I love to see on my plate. Just not the chubs.