Mindblown: a blog about philosophy.
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Potato salad
Opt for waxy potatoes of your choice, then proceed to cook them until tender. Once cooked, cut the potatoes into small, uniform ½-inch dice. In a separate bowl, combine mayonnaise with your preferred selection of chopped chives, green onions, or parsley. Pour this creamy mixture over the diced potatoes and gently toss until the potatoes…
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Saute potatoes
Once the potatoes have been boiled to a tender state, proceed to cut them into slices approximately 4 inches thick. In a pan, sauté the potato slices slowly in a small amount of butter or any other desired fat. Take care to turn them over when the first side has acquired a pleasing golden-brown hue.…
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Roast potatoes
When it comes to the art of roasting potatoes, there exist two distinct methods, each yielding its own unique outcome. The first method produces a firmer and more robust skin compared to the second. While it is customary to peel potatoes prior to roasting, it is not mandatory and can be a matter of personal…
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Baked potatoes
Choose even-sized potatoes, scrub and dry, prick and bake in a 400° oven until they feel soft when pinched about 45 minutes to 1 hour for small potatoes and 1 to 1½ hours for large. To serve, cut open and insert a generous pat of butter.
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Mashed potatoes
Proceed with boiling or steaming the potatoes using your preferred method. Once cooked, drain them thoroughly and allow them to dry off over low heat. Take a fork or a potato masher and mash the potatoes to your desired consistency. Introduce a piece of butter and season with salt and pepper according to your taste.…
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Steamed potatoes
Begin by scrubbing the potatoes to ensure they are free of any dirt or impurities. Next, you have the option to either remove a 4-inch strip of skin from the center of each potato or peel them completely, depending on your preference. Once prepared, transfer the potatoes to a steaming apparatus. Steam them for approximately…
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Boiled potatoes
Begin by scraping, brushing, or peeling the desired quantity of evenly-sized potatoes. Submerge them in a pot of boiling salted water, ensuring they are fully covered. For new potatoes, add a sprig of mint to enhance their delicate flavor. Allow the potatoes to gently simmer until they reach a state of tenderness, keeping in mind…
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Potage
In modern times, the term “potage” serves as a general French designation encompassing various types of soups. However, in its original form, potage referred to a robust and substantial soup teeming with meat and vegetables. This hearty concoction delighted palates with its thick consistency and nourishing blend of ingredients.
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Port-salut cheese
Within the lush landscapes of western France, a semi-hard cheese of exceptional repute emerges. Originating from the skilled hands of Trappist monks, this cheese bears the name of Port-Salut. Crafted from the curdled milk of contented cows, it takes form as a flattened round, its weight ranging from 31 pounds to 4 pounds. Port-Salut’s inherent…
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Sweet and sour pork
The culinary technique originating from China involves the preparation of bite-sized pork chunks coated in a batter, meticulously cooked to perfection. These delectable pork morsels are then accompanied by a delightful sauce known as “sweet and sour.” This sauce encompasses a harmonious blend of vinegar, sugar, soy sauce, and an assortment of other meticulously selected…
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