First Night, One Light
OK, I may not forgive you for this for some time to come. Maybe as much as 15 minutes.
Godfrey Daniels! (wc fields)No, you don’t need milk and I never heard of using white flour or any flour. But hey ...
you cook and mail and I’ll eat em.Funny how one can forget. And I used to make em cos grandmother and mother made em and so I learned. I love the darn things. Oh yeah ... try em with cold apple sauce!
Every year or so I pester her for the recipe. She digs it out and sends me it, then I forget where it is. So that was from memory.
Cold applesauce with lots of salt!
Darn, if I can find my grater I just know I’ll be making these today. It’s not the same when made with ribbon sliced potatoes or potato puree. The wire grid grater gives you tiny little chunks along with the mush.
I think you’re supposed to salt the potcakes.
Right. Grater is best. Yuk to puree. Right again there.
Are you certain you aren’t Jewish?
Maybe your dad only say looked at a very young Shelly Winters and a Jewish gene took hold.
Or your mom looked at Kirk Douglas or Tony Curtis. Just looked mind you but somehow a gene took hold. Just asking. Somethins there. You could have been a Rabbi in a former life even.
Oy Vey.I may not be Jewish Drew, but I wish you and every Jewish member of the BMEWS a Happy Hanukkah too. We may not work under the same department, But we all have the same boss! :3
Bill
+1 to the soft and chewy, lightly-browned souffle. I’m second generation American, and my grandmother made it that way, so that’s the way it is made.
MichigammeDavePosted by MichigammeDave
12/12/2009 at 07:58 AM
Nice work Drew I think I woill give it a go.
12/11/2009 at 02:16 PM
12/12/2009 at 05:57 PM
