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Totally tubular

Potato, po-tah-to; any way you slice it, this week's Friday Five went up too late for me to post yesterday. Here, a day late, are the starchy questions and my responses:

1. What's your favorite dish in which potatoes are a supporting ingredient (and not the star)?
Shepherd's Pie. That said, I know it's possible to top a Shepherd's Pie with enough spuds to reverse the prominence of them and the meat. This was a favorite trick of my erstwhile spouse, and, for all I know, that's how it was routinely done back in the day when meat was a scarcer commodity.

2. What is your favorite type of french fry?
Wedges, aka seasoned potato wedges, aka Western fries, preferably either from KFC or Royal Farms. Though we often refer to them as "Western" fries here in Maryland, I've heard people say that they're an East-Coast thing (what? No KFCs out West?). Anyhow, we're talking potatoes cut into wedges, then coated in a thin, seasoned batter, and then usually deep-fried. The Internet abounds with copy-cat recipes.

3. How did you last use a potato in your cooking?
I have not cooked a potato in forever (so, three years?). I was on Weight Watchers for over a year and a half and never found potatoes to be worth the "points" they cost, so I kinda dropped them from my diet. And even though I'm not doing the program anymore, I haven't re-incorporated potatoes into my home kitchen.

4. What's your favorite potato chip?
Salt and vinegar kettle chips. These are good. That said, if I'm going to be dipping them, plain Ruffles are fine.

5. What's a word you pronounce differently from the way most people around you pronounce it?
"News." I say "nyooz"; everyone I know says "nooz." It's only an issue when I'm directing a choir and I have to instruct them to do it my way so that (1) we all sound the same, (2) we all sound correct.