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Thread: potato chops

  1. #1
    Brian Guest

    Default potato chops

    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.

    I am wondering if I should bring some dipping sauce, I would at most
    bring 2. I am considering amaongst the following:
    Ketchup
    Dijon Mustard
    Honey Mustard (1 or the other, I would not bring 2 kinds of mustard)
    Sriracha sauce
    Ranch Dressing
    Barbecue Sauce(http://www.bobbyflay.com/recipe.php?id=74)
    I don't know if there is a "traditional" dip for potato chops.

    Brian Christiansen

  2. #2
    Serene Vannoy Guest

    Default Re: 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

  3. #3
    Ed Pawlowski Guest

    Default Re: potato chops



    >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.

  4. #4
    Brian Guest

    Default Re: potato chops

    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

  5. #5
    Brooklyn1 Guest

    Default Re: potato chops

    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.

  6. #6
    Brian Guest

    Default Re: potato chops

    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

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