How to eat cheesy mashed potatoes

Puggles said:
Oh, then i dont reed so good , The best way to eat them is with hot sauce

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Also, I read the recipe, what the hell is a Celsius, and why do you need 200 of them?
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Reminds me of a dough recipe I read awhile back where the author got chastised by a reader for using gram weight measurements instead of "America" measuring cups. The author tried to explain the need for weight measurements for accuracy and that conversion to cups were likely to make it come out subpar...deaf ears.
 
JAS_OH1 said:
"America" measuring cups. The author tried to explain the need for weight measurements for accuracy and that conversion to cups were likely to make it come out subpar...deaf ears.
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You guys still use imperial measures. Most of the rest of the world uses metric.
The British drive on the left. Everyone else drives on the right.
If you meet a Venezuelan for the first time, they will probably give you a hug and a kiss.
It is what it is!
 
karadekoolaid said:
You guys still use imperial measures. Most of the rest of the world uses metric.
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Rarely do I. I use imperal if there are no conversions to weight available.
karadekoolaid said:
The British drive on the left. Everyone else drives on the right.
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Not true. Many other countries do but not all.
karadekoolaid said:
If you meet a Venezuelan for the first time, they will probably give you a hug and a kiss.
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I wouldn't like that much! I don't even like shaking hands. Germs. Yuck.
karadekoolaid said:
It is what it is!
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Well I guess.
 
Puggles said:
For my recipes, I prefer my measurement system. "Add a ridiculous amount of cheese." "Add a $hit load of garlic" etc...
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That's fine. I often use that method as well at home. I did it yesterday with some fresh chiles from the garden, and lived to regret it :hyper: :hyper: :hyper:
BUT, if I have to cook the same dish, over and over again, and serve it to other people (or, in a restaurant scenario, customers) time and time again, and those people expect the "same"flavour/ingredients/cooking time as the first time they ate and enjoyed it, then a $hitload doesn't work. Nor can I, when I'm charging money for a dish, actually quantify a "$hitload" into dollars, or pounds and pence. I need to know exactly how much potato, garlic, cheese, salt, pepper, cream, butter, milk, etc. I'm using, otherwise I either lose money or overcharge.
 
karadekoolaid said:
That's fine. I often use that method as well at home. I did it yesterday with some fresh chiles from the garden, and lived to regret it :hyper: :hyper: :hyper:
BUT, if I have to cook the same dish, over and over again, and serve it to other people (or, in a restaurant scenario, customers) time and time again, and those people expect the "same"flavour/ingredients/cooking time as the first time they ate and enjoyed it, then a $hitload doesn't work. Nor can I, when I'm charging money for a dish, actually quantify a "$hitload" into dollars, or pounds and pence. I need to know exactly how much potato, garlic, cheese, salt, pepper, cream, butter, milk, etc. I'm using, otherwise I either lose money or overcharge.
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But Puggles is eating alone and over the sink with a spoon, lol.
 
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