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What's for dinner  

tazzerman2000 66M
7133 posts
3/15/2013 3:28 pm
What's for dinner



We delayed Steak and BJ day yesterday so we could celebrate it tonight, unencumbered so to speak.

SO, in honor of the day, I'm grilling up some thick, juicy, lovely rib steaks.

I'm also making Lyonaise Potatoes.

It's always the SIMPLE dishes that can be so damn profound and good.

Potatoes, onions, butter, a little salt and pepper and some chopped fresh parsley. Thats it

OMG! Crispy brown, not burnt and OH so damn yummy!

Use New Potatoes, cut in half, simmer for 1/2 hour in well salted water, drain, slice 1/4" inch thick
Heat butter and maybe a little olive oil
Shove taters in to hot skillet/butter, leave it alone for a bit until the first side gets browned some.

Slice half-moon onions slices. I use one medium Vidalia.

Toss onions on top of taters and let them cook, add a little salt to the onions and then toss around with the taters so you have a new 'side' to the fire and you cook the onions. Repeat as necessary but LEAVE IT THE FUCK ALONE AND LET THE TATERS BROWN!

The key is to leave it the FUCK alone and add a little more butter if needed. (Always a good idea BTW)

Chop up some parsley and throw in towards the end.

Serve.

Franco-perfection if ya ask me -tm

These blogs are only fun if you LEAVE comments!!!

Please visit my blog tazzerman2000


rm_Hedonista13 58F
2836 posts
3/16/2013 7:15 am

My mother could make the best ever fried potatoes. One of her most remembered (and obviously she said it enough that I remember!) was when Grandpa looked at her after dinner one night and said, "Rita, you sure put a good scald on those potatoes!"

And she could..those 'taters were tender on the inside and lightly browned crispy crunchy on the outside. Heaven!!!


tazzerman2000 replies on 3/16/2013 7:26 am:
That's exactly how they're supposed to come out and yep, I got a GOOD scald on them puppies last night

Msboobsy 70F
5972 posts
3/16/2013 4:19 am

Love fry potatoes, my mother makes them the best. But yours is making my mouth water. So yummy.


tazzerman2000 replies on 3/16/2013 4:40 am:
They were SOOOOOO good

tazzerman2000 66M
18912 posts
3/15/2013 5:31 pm

    Quoting  :

Easy, classic french. Just remember, do it quickly but NOT too quickly. You want the taters to brown and crisp. If you leave them on to long, the onions decompose into a fetid swamp of liquid putridity LOL -tm

These blogs are only fun if you LEAVE comments!!!

Please visit my blog tazzerman2000


LadyGrayLeopard 63F
26369 posts
3/15/2013 4:06 pm

it's ages I've had potatoes... could think this weekend


tazzerman2000 replies on 3/15/2013 5:34 pm:
There is virtually no one on this planet I'd rather wine and dine then you my dear! -tm

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