You must log in or register to comment.
Why is it, when something stucks, it is always you three?
I’ve been wondering the same thing profesor.
you’d think i’d have learned by now not to put my potato masher in the drawer. but you’d be wrong if you thought that.
Don’t forget the tongs that’s missing the lock thing and somehow ends up standing up wide open.
I threw an entire draw of utensils across the room because of one of those fuckers.
don’t do that. dm me but don’t do that
Mine is pineapple corer and unnecessarily large can opener
Praise Anoia
rattle rattle
I don’t think “audio off” was ever a reason.
One of ours gets stuck on the 3 different sets of measuring cups. Why do we have 3 full sets? No one knows!
Because eventually you’ll break it lose one of the cups and then have 3 incomplete sets that will hopefully provide a full set between them.
Because having one means you have to wash that pile of dishes at the bottom of the sink.
Ineffective ass potato masher.
What would you recommend for mashing ass-potatoes?
For ass potatoes you need a ricer.
Kinda depends how you like your potatoes. I generally like them a little lumpy, but I think the twelve or so of us in the lumpy crew nationwide lose that fight every Thanksgiving.
But! The ineffective ass potato masher does a real good job of breaking up ground meat in to super tiny bits in the pan for stuff like Taco meat.
I use a perforated masher. It’s like the middle ground between this and a ricer.
Ineffective potato masher is an amazing taco meat maker. And sometimes you want lumpy potatoes, like you said. I prefer smooth but something like bangers and mash? It just makes it feel more a substantial if there’s lumps.
I’m in the lumpy potato crew! Some texture makes them so much nicer. Also, don’t add so much milk: I want to taste potatoes
…… of course I also tend to leave the skins in, plus there may be garlic or caramelized onions
Head of garlic in to 2 sticks of butter on the stove, in to the potatoes when they’re ready. Skins and all.
Nommmmmm
Yum, can practically taste that already!
The professionals use a potato ricer. Very fast, no lumps, and no risk of accidently making a glue, but you have to buy a potato rice, and change is scary.
I know I wouldn’t recommend one of those electric hand mixers, like the one that just has a tiny blade it spins fast (the ones that spin two “interlocking” things might do decently). The potatoes are too thick and the blades just end up pushing the potatoes away and spinning uselessly. I’d take the one pictured over that kind.
And tbh, I like that style because you can still get good smooth mashed potatoes and the masher is easier to clean vs the grid style ones. Though for either of them, the trick is to dip it into the dish water and shake it around (clear out fragile stuff first obviously).
(the ones that spin two “interlocking” things might do decently)
Can confirm, they do.
Hand mixer, like a true redneck
A ricer is the ‘Yes chef’ way to do it, but I use this exact masher, when I do it I get lumpy mashed potatoes, but for whatever reason why my 10yr uses it they are silky smooth.
And how else would you suggest we pay tribute to Anoia?
PRAISE ANOIA!
Oh merciful Anoia, guard our kitchens and protect our drawers!
Rattle those drawers and praise her.
Forgot the upside down spatula.
A fuckin set of tongs that has some latching mechanism that doesn’t work so they stay permanently agape.
If it wasn’t so true
I simply don’t put these in a drawer.
Mine is a collection of antique dental instruments.
I won’t tell you why, but I will say that it puts the lotion on its skin.
This really grates my cheese
