Thread: potato chops

On 12/14/2011 05:50 PM, Brian wrote:
> I an planning to make potato chops for the Tostmasters Christmas party
> this coming Tuesday via this recipe:
> http://www.curryfrenzy.com/curry/rec...ato-Chops.html.

I googled photos of them. They look really good. I've never had them.

Serene


--
http://www.momfoodproject.com

>On Thu, 15 Dec 2011 01:50:47 +0000 (UTC), Brian wrote:
>
>> I an planning to make potato chops for the Tostmasters Christmas party
>> this coming Tuesday via this recipe:
>> http://www.curryfrenzy.com/curry/rec...ato-Chops.html.
>>
>> I am planning on making them beforehand, then reheating them in a 180
>> degree or so oven, then taking them in an insulated container so they are
>> still somewhat warm when I get them there.

They will get soggy in the container. Once you put the lid on, they
will start to lose crispness and be limp when you get there.

On Thu, 15 Dec 2011 05:54:06 -0500, Ed Pawlowski wrote:

>>On Thu, 15 Dec 2011 01:50:47 +0000 (UTC), Brian wrote:
>>
>>> I an planning to make potato chops for the Tostmasters Christmas party
>>> this coming Tuesday via this recipe:
>>> http://www.curryfrenzy.com/curry/rec...ato-Chops.html.
>>>
>>> I am planning on making them beforehand, then reheating them in a 180
>>> degree or so oven, then taking them in an insulated container so they
>>> are still somewhat warm when I get them there.
>
> They will get soggy in the container. Once you put the lid on, they
> will start to lose crispness and be limp when you get there.

Despite what sqwertz seems to think, they are not beyond my ability to
make. As for getting them there, I have had them at functions, not a
lot, but I have had them, so there must be some way. If you do not know
what it is, just say "I do not know what it is," or even better still,
say nothing.

Brian Christiansen

On Thu, 15 Dec 2011 15:42:51 +0000 (UTC), Brian
<[email protected]> wrote:

>On Thu, 15 Dec 2011 05:54:06 -0500, Ed Pawlowski wrote:
>
>>>On Thu, 15 Dec 2011 01:50:47 +0000 (UTC), Brian wrote:
>>>
>>>> I an planning to make potato chops for the Tostmasters Christmas party
>>>> this coming Tuesday via this recipe:
>>>> http://www.curryfrenzy.com/curry/rec...ato-Chops.html.
>>>>
>>>> I am planning on making them beforehand, then reheating them in a 180
>>>> degree or so oven, then taking them in an insulated container so they
>>>> are still somewhat warm when I get them there.
>>
>> They will get soggy in the container. Once you put the lid on, they
>> will start to lose crispness and be limp when you get there.
>
>Despite what sqwertz seems to think, they are not beyond my ability to
>make. As for getting them there, I have had them at functions, not a
>lot, but I have had them, so there must be some way. If you do not know
>what it is, just say "I do not know what it is," or even better still,
>say nothing.
>
>Brian Christiansen

If I knew what's a "potato chop" perhaps I could suggest something.
It can't possibly be a typo for "potato chips" because only a total
imbecile would plan on making those from scratch for a large group.

On Thu, 15 Dec 2011 13:09:24 -0500, Brooklyn1 wrote:

I posted a link to a recipe in my original post. Basically you take
mashed potatoes and cool them until they are firm, fill them with a
ground meat mixture. Then you form them into small patties, coat the
outside with bread crumbs (or not, I have seen recipes that do and others
that do not), then fry them.

In fact, her is the link again:
http://www.curryfrenzy.com/curry/rec...ato-Chops.html

If all I were doing is bringing potato chips, I certainly would not be
asking about how to get it there, and more importantly, what if any,
dipping sauces to have with it.

Brian Christiansen