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Cooking hash browns: a side-by-side method comparison
- RealMenJulienne Apr 6, 2011 04:44 AM
The hash brown is my favorite food, yet I had never cooked a great one. I fancy myself a decent home cook, so it was a source of mild consternation to me that I had never produced what I would consider to be a truly great hash brown. In fact, the best hash browns I have ever cooked came from a ORE-IDA freezer bag. I mean come on, how come I have to resort to a processed product to make this dish, which is essentially just potatoes and hot fat? Surely I could do better with raw ingredients. Today I corrected this glaring deficiency with five side-by-side preparation methods to further my understanding of cooking the perfect hash browns.
Each batch consisted of 1 1/2 cups grated russet potato, 1/2 cup diced onion, 1 1/2 tbsp salt, 1/2 tbsp black pepper, cooked in 2 tbsp of corn oil. Of course bacon grease or butter tastes better than corn oil but for this test I wanted a fat which is more consistent and less likely to burn. All batches were cooked over low heat in a steel pan until they formed a golden-brown crust on one side, then flipped as one cohesive mass to form the same crust on the other side. Here are the five methods, with their results:
These were the worst of the lot. I simply could not get enough moisture out of them by wringing, so they spent too much time steaming in the pan before the browning began. The raw potato interior took so long to cook that the onions burned black before the potatoes were done, even on the lowest heat setting. The final crust was hard rather than crispy, and the interior seemed to soak up the most oil of all the batches. GRADE: D
The baking dried out the potato too much, making it crumbly and hard to grate. The shreds were short and pasty, and I had to stop multiple times to clean gluey paste out of the grater. The result had a decent crust but little of the stringy hash brown internal texture. It resembled a fried mashed potato croquette more than anything else. It avoided the common hash brown pitfall of being too greasy, but overcompensated by being a bit too dry. GRADE: B-
This one was kind of a mess. The hot grated potatoes became very sticky very quickly, sort of like what happens when you overwork mashed potatoes. It formed a glutinous patty in the pan which was not promising, but surprisingly the crust was well-crisped and not half bad. The patty interior however, was gluey and sticky, and resisted picking apart with a fork. GRADE: C-
Probably the average standard of my homemade hash browns. Decent crust, okay interior (but still not quite fluffy enough). Nothing was particularly good or bad about these but they were still missing something indefinable. GRADE: B
The runaway winner! The semi frozen potato grated very well and produced long, firm, shreds which did not stick together excessively. The cooking time was not really any longer than the others, despite the cold temperature, and the results were a perfectly crackly crust with a fluffy, greaseless, perfectly cooked interior. The downside was that the onions were a shade underdone here, maybe because the cold potatoes slowed their cooking process. GRADE: A-
Why were the boiled and frozen potatoes so much better than the rest? The semi-frozen strands were long and distinct, which made for an airy, spaghetti-like internal structure. They also resisted sticking to each other, which meant that the interior did not turn into mashed potatoes when I pressed on the patty with a spatula. The freezing may also have changed the internal chemistry of the potato itself, but I'm no scientist so I'll leave that speculation to others. It's no coincidence that these were the only batch to beat the ORE-IDA hash browns, which also seem to be parboiled before freezing, possibly with some anti-clumping agents thrown in.
Well my whole apartment corridor now smells like a Waffle House, my roommate won't stop bitching about the oil-spattered countertop, and I've eaten about a week's allowance of grease and starch, but it was worth it. I finally cooked the homemade hash browns of my dreams!
I think it's the San Francisco Chronicle columnist whose slogan was "I watch these TV shows so you don't have to." You went through all these gyrations so we don't have to do it ourselves and we thank you. I gave up on hash browns some time ago but maybe I'll give it another try using your winning method.
The restaurant at Centennial Airport, just south of Denver CO, serves what are country fried potatoes rather than true hash browns. They (like all their breakfast items, how we miss that place) were delicious. We were told that the cook's method was to take the potatoes and onions to the 80% cooked stage and then let them sit in the fridge overnight, finishing them when ordered with a nice crusty outside. If you don't feel like going through the hash brown exercise, this is a good alternative.
I rarely make hash browns but I'd be interested in how your winner stands up against raw potato, grated and not rinsed. I can see how the rinsing process would create too much moisture, but unrinsed potatoes shouldn't have that problem. Thanks for posting your results, though - I'll be trying your method next time!
re: biondanonima
I did just that this week, biondanonima, with room temp Yukon Golds. They were quite wet so I pressed them between paper towels, but that did not remove enough moisture. Frying them still created enough steam that they didn't crisp much at all.
re: greygarious
Interesting. I love Yukon Golds for just about anything, but they are a little less starchy/fluffy by nature than russets - I wonder if that translates into more moisture in the potato? CI recommends using raw russets or another high starch potato and wringing out the shreds in a tea towel before cooking.
re: biondanonima
How about microwaving the grated potatoes in a glass pieplate to drive off some moisture and partially cook the interior before frying? That might solve some of the mositure and burning problems.
re: biondanonima
My brother makes the best hash browns I've ever eaten! He grates the Russets on a box grater, spreads them out thin on paper towels, places other paper towels on top of them, lets them sit a few minutes, then presses down to squeeze out the moisture. He fries them up in a little vegetable oil (unless we have bacon grease) in a regular old skillet (from a set of Revereware that my Mom got for a wedding present about 60 years ago). Nice, golden, crunchy on the outside, warm and cooked through on the inside. And absolutely out of this world!
Nice job. Good potatoes are my white whale. I can cook most anything but am atrocious at making potatoes. Whether mashed, home fries, roasted potatoes, etc., something is just always wrong about it...
Regarding freezing the potatoes... here is a passage from Serious Eats, where Kenji tried to make McDonald's fries at home and figured out the secret was freezing fries.
"The frozen fries had a distinctly fluffier interior, while the unfrozen ones were still ever-so-slightly gummy. It makes perfect sense. Freezing the potatoes causes their moisture to convert to ice, forming sharp, jagged crystals. These crystals damage the cell structure of the potato, making it easier for them to be released once they are heated and convert to steam. The best part? Because freezing actually improves them, I can do the initial blanching and frying steps in large batches, freeze them, and have a constant supply of ready-to-fry potatoes right in my freezer just like Ronald himself!"
re: RealMenJulienne
Okay, now I know how the cook out at the Way Station in Newhall (CA) turns out those great mounds of crusty hash browns with the fluffy interior: he dumps a big bag of still-frozen shreds onto his hot grill, and keeps the pile together without either stirring it or packing it down. This is a totally no-frills greasy spoon that gets everything from Sysco, but somehow produces some of the best breakfasts in LA County. Surprise! It's just a guy who knows what he's doing!
re: Will Owen
gonna try and get my husband to the Way Station you mentioned WO.
thanks for the heads up about it.
may find time this weekend, if not next fingers crossed.
hey WO have you tried going up a few more miles north to Acton to Crazy Otto's?
they have really good hash browns too.
re: Will Owen
didn't get to it last time I said I'd try but tomorrow is another day, we're both off and the superbowl starts later
wooooo wooooo wooooo
re: Will Owen
hi Will Owen from the Way Station in Newhall Ca
watching the men as we're sitting at the bar awaiting our brekkie.
they dump frozen prebagged frozen hash browns onto the grill.
you're right!
he got pork chops and eggs I splurged for eggs Benedictine.
we'll see how good their hash browns are.
sorry to report Will Owen but:
-1 for Way Station
asked husband how his breakfast was.
he said "was it worth making the long drive up here? No.
Was it worth the long drive to spend time with my beautiful wife? Yes"
other than him needing a new optical apt. I agree.
the hash browns turn out like crisped on both sides mashed potatoes, no lie
re: iL Divo
So basically we disagree about what makes brilliant hash browns. I happen to be enthralled by a mass of frozen potato shreds turned into a giant crisp-sided mashed potato cake. It's the giant fluffy mashed potato cake I've always yearned for and never managed to make. I want to eat several times as much of that as I possibly can, preferably with too many eggs as well. YMMV, obviously.
re: Will Owen
Your mileage may vary................................that's according to *cyber talk* lingo, unless they're wrong on what that means, please do enlighten me WO.
And yes, it's amazing how many different opinions there are on food products, the way things are made and therefore turn out, what one expects from an ordered item on a menu, as well as highly anticipated recommendations.
We recommended Bergers Burgers in Mammoth for years, only to realize waaay after the fact, they'd closed down then reopened to nothing of the original way they'd been prepared previously.
I'm thankful for someone saying 'try this-here'. If it's not up to what I'm hoping for, it was fun making the jaunt and doing it with my love.
The parboil and freeze method is fine, but a little hard to plan for if you want hash browns for breakfast. I grate raw potatoes then use a salad spinner first to rinse and then extract all of the moisture. Cover the pan for the first ten minutes of cooking then uncover. The result is a nice crisp crust with nicely cooked-through strands. Helps if you use a cast-iron skillet.
re: 2intune
Hi, in the past every time I have started with raw potatoes, no matter how much water I press or wring out the inside soaks up too much oil and the outside turns kind of leathery. Are you using low or high heat? I have never used a salad spinner, so I will give it a try when I get a hold of one.
re: RealMenJulienne
If your potatoes soak up too much oil, you may not have your pan and oil preheated enough before adding the potatoes. I let my cast iron skillet heat up for about 5 minutes on medium low, then add fat (I use a combination of coconut oil and butter), let that heat up til it is shimmering, then add the potatoes. On my stove I'm at med/low, but its a pretty big gas stove. Your mileage may vary on that. After the first few tries, you'll get to see where the cutoff point is between heat too high (burning the bottom before the insides cook), and heat too low (not enough brown, soak up oil). Incidentally, I don't disturb or mix the potatoes while they cook. When the bottom browns, I put a dinner plate, face down on the top of the pan and flip the whole disc onto the plate, re-oil the pan then slide the uncooked side back into the pan.
re: RealMenJulienne
RealMen: raw potatoes seeming almost leathery, yep, I'd ventured down the same disappointing path to those results many a time also.
re: iL Divo
I think that the only great/real hash browns come from raw potatoes. The leathery thing, to hazard a guess, might be not enough oil/fat?????? My are crisp, usually. I have made great ones and not so great ones; the problem lies in my not being consistent because we don't eat them that often. I forget things that I learned last time in between times. But for absolute sure, precooked potatoes have never given me the results I want.
re: sandylc
you know sandy, there could be a bunch of variables that have cause and effect.
sometimes I've found like at our daughters house it's nothing more than the pan.
very little fat raw potatoes cubed and mildly seasoned into the pan and don't do another thing for 10-15 minutes then check for a good browning on the underside. if it's there I go in for the kill and turn 'em all over. now that's for those country fried potatoes or what a lot of breakfast joints call cottage fries. for what I think of when I want hash browns it's the grated potatoes that then go into a hot skillet or flat top, get drizzled with melted fat butter being best in my opinion, left untouched to brown then flip to other side till brown and dish up.
my kitchen is overstocked with pots and pans of every weight/size/material/brand and braggability. I've used all that could/do/would pertain in the effort of making hash browns, usually until I got it down to no good outcome. now as I stated in an above post, I figured out the mystery was has eluded me forever.
but you know what, whatever works for you or me or anyone else, works. that's the important thing. we, lIke you, don't make them all that often. I tend to do the cubed version for breakfast most because they're 'potatoes for dummies" or breakfast potatoes 101.
re: iL Divo
Yeah, we make good ol' fried potatoes pretty often - now, THESE I'm darned good at...
re: 2intune
I was thinking the opposite: I'm going to parboil up some spuds, pack them up and freeze them tomorrow. If they can freeze for six hours, I bet they'll keep for longer in the freezer. Heck, the Ore Ida's do! I'm keen to try this approach as I too have fallen victim to the oversteamed, too oily hashbrown syndrome. Thanks, RMJ.
re: 2intune
salad spinner, good call
I made some of the hash browns with a potato that hadn't cooled long enough the other day. Thanks for sharing the results of your experiment. I plan to try it myself and the tip on the French fries as well. I'm never happy with my fries or hash browns.
re: CarrieWas218
You are rinsing off the starch. Otherwise the results are, well, starchy. Not crisp on the outside and soft inside -- more gloppy.
re: 2intune
I don't see why the starch should make things gloppy - starches like flour and cornstarch crisp things up nicely when used on the outside of things that are being fried. In fact, I know many people who toss their potatoes with flour or cornstarch before making hash browns/other fried preparations to enhance browning/crisping.
Cook's Illustrated's recipe calls for using russets or other high-starch potatoes, then peeling, rinsing and drying them BEFORE grating them. The grated shreds are supposed to be wrung dry again, but only to remove the potato's inherent moisture - they are not rinsed again after grating. I think that was a fatal flaw in the OP's original preparation.
re: biondanonima
Starches, in the presence of water, do make things gloppy, or more specifically they thicken the liquid as they gel.
There are 2 types of starches - amylose and amylopectin. Corn and wheat are higher in amylose than potato. The 2 types gel differently; I don't know how they react during frying.
Another factor - the potato starch, when chilled turns partly into sugar. Sugar caramelizes better than starch.
I have zero idea about why freezing the shreds is the secret, but I do want to thank you from the bottom of my heart for going to the trouble of experimenting and then posting your results. Your A effort sounds like the platonic ideal of hashed-brown potatoes, and I will certainly be trying it shortly. I'm never happy with mine.
re: mamachef
I have zero idea about why freezing the shreds is the secret ...
I think freezing the potatoes have the same effect as freezing steak before grilling.
You get a nice char on the outside (or crunchy crust) while the insides do not overcook. With steaks, for example, you freeze so that you can achieve a good crust on the ouside and still cook the steak to medium rare on the interior.
Same with potatoes. You can get a nice crunchy exterior without turning your potatoes into mush.
In other words, as the OP describes: "and the results were a perfectly crackly crust with a fluffy, greaseless, perfectly cooked interior."
re: ipsedixit
Now it makes excellent sense. Thank you! : )
re: ipsedixit
ipsedixit, I am doing this today. The comparison will not be truly scientific (ha ha) because the tests are now a few days apart, but I will report my results.
re: ipsedixit
First of all, the potato was impossible to grate in its frozen state, so I had to let it semi-thaw before grating. The potato shreds leaked water all over the cutting board, and ended up so dry that they would not form a cohesive patty in the pan. The crust came out hard, oily and crunchy, while the inside had a chewy texture like a raisin. If they served these at a Waffle House at 3:00AM the clientele would probably start immediately shooting up the place. This was the only batch I could not finish eating. GRADE: F-
re: RealMenJulienne
Sorry about that.
re: RealMenJulienne
I wonder if this would work if you grated the potato while raw, DID NOT RINSE but dried the shreds on paper towels, then froze them. You'd still get the cellular breakdown described in ESNY's post, but you'd have an opportunity to get rid of moisture before freezing and make your life easier by not having to grate a frozen raw potato.
re: biondanonima
biondanonima, this is intriguing, and I will try this in a couple days when I am not so sick of hash browns!
re: RealMenJulienne
I'm trying this tonight - I grated a few potatoes earlier, wrung them dry and spread them out on a baking sheet in the freezer. I'm going to make some simultaneously with raw potatoes as well. Will post the results later!
re: biondanonima
Okay, testing over. I grated two russet potatoes, squeezed them dry, added a little salt and onion powder, fluffed them out and froze them. When cooking time came, I oiled my cast iron skillet with vegetable oil and put the frozen shreds directly into the hot pan. I let them cook while I shredded the fresh potatoes, which took about two minutes (I figured they'd need a bit longer to cook since they were starting from a raw frozen state). The fresh ones were also wrung dry, salted, onioned and fluffed and then added directly to the pan.
The result? Husband and I both overwhelmingly preferred the hash browns made from raw potatoes. The frozen ones had a slightly weird, "earthy" flavor and a much heavier, gummier texture. The raw ones were crisp on the outside and lighter and more separate in the middle.
Anyway, I haven't tried the winning method from the original test, but my guess is that the parboiling step before the freeze changes the cellular structure of the potato in a way that helps it maintain its shape and texture after it's shredded. RealMen, I hope you see this post, because I have a question - did you wring out the shreds from the parboiled, frozen potato, or drain them in any way? Just wondering if wringing them out would mash them up too much, since they are already cooked.
I get good results with both frozen and fresh potatoes, but... In both cases, I toss the shredded potatoes with a tablespoon of flour before frying. It promotes browning and helps them hold together. When I use fresh onions, I grate them as opposed to dicing or slicing thin, but most of the time I use onion powder added at the same time as the flour, then tossed. I'm happy with the flavor, and the powder mixed in with the potatoes doesn't brown darker than the potatoes. Oh, and when I use frozen shredded potatoes, I put them in a colandar and run cold water over them, then press them dry in paper towels. I also use peanut oil, but once in a while I go with light olive oil. For what it's worth.
Excellent research on your part. Thanks! '-)
Thanks for taking one for the team. i have never met a potato I didn't like and hash browns have always been my nemesis. I have mastered every other conceivable preparation except these. I had given up and was also resorting to Ore Ida which made me mad every time I bought them.
Whenever I have tried using fresh potatoes, they would soak up entirely too much oil even if I preheated the oil before adding the potatoes. Lately I have been making cottage fries instead but I am inspired to give true hash browns another go.
You can do the Swiss kartoffel rosti thing.
* start with all-purpose spuds, NOT the russet baking potatoes.
* boil them, unpeeled, until about 3/4 done, then let them sit in the fridge overnight
* peel, shred and fry
Don't use onions. Just plain potatoes are enough.
Wow, this is really interesting.
I've had similar problems. My first several attempts at hash browns came out like glue. Over time, I improved a little bit. Once I discovered potato pancakes (latke) I quit the whole hash brown thing.
I experimented with some recipes from the Great Depression era, then some German translated ones, and finally discovered this:
I've been more pleased with them, than I have with any hash browns I've ever had. I never did try freezing the potatoes. It makes me curious about whether I could freeze the potato shreds for pancakes or if they'd come out raw in the middle. It also makes me curious about the batter and the freezing can both improve the texture. The ice crystal theory makes a lot of sense, but I'm not sure small amounts of batter could damage the cell structure of the potatoes? Perhaps there's something similar to the gluten in wheat flour that would bind together if it wasn't frozen? Perhaps the texture improvements are unrelated chemically? I dunno. Experiments await . . .
re: Altarbo
If everyone forgot about this thread, then no one will ever have to know of the catastrophe I made this afternoon.
3 red potatoes (2 oz ea)
3 baking potatoes (3 oz ea)
Batter: 1/4 cup flour, 1 egg, raw minced onion, salt, parika, black pepper, msg, parsley
I made potato pancakes (latke / kartoffelpuffer) three ways
For the first way, I grated a red and a white potato into separate bowls, pressed them dry in a ricer, and mixed them with the spicy batter; this is how usually make potato pancakes. I fried them in shallow bacon fat. They fried up into golden brown nests of savory goodness. The pancakes were crisp like a potato chip on the outside and fluffy like waffle house hash browns on the inside.
Next I did a control group. I grated one one of each. Without straining them, I mixed in the batter. Water from the potato strands, thinned the batter considerably. I fried the pancakes golden brown. They didn't get as crispy on the outside and the baking potato one was noticeably gummier on the inside.
Finally, I parboiled, froze, and grated one red and one baking potato. I was hopeful, that the water -being frozen- would help the texture compared to the control group. They were so hard though, that grating them made potato powder. I mixed the powder with the batter, but the strands were so thin, that they formed dense balls of mush, rather than a loose snowball texture. I was concerned, but I continued on for knowledge.
Trying to fry them was infinitely worse. The first one was so cold that it briefly chilled the shallow fat. The pancake dropped to the bottom of the pan. It's fine nature gave it plenty of uniform surface area to bond to the bottom of the pan. After the bottom burned black, and the top soaked up warm oil, I tossed it to the dog. She looked at me like I betrayed her. She gave me the look she gives me when I leave for work (she thinks probably thinks I'm going to the park or the vet.)
I strained the oil and got it exceedingly hot for the baking potato pancake. I used a fork to prop up the pancake so it could stick to nothing. The end result was very smooth inside, and had nice crust to it. The crust wasn't interesting, crunchy, and crispy though. It was more akin to Arby's potato bites: mildly crunchy. I might in the future try mixing in some more herbs and cheese and deep fry them, but as a latke, kartoffelpuffer, or potato pancake it was complete disaster.
If I read this correctly, the one variant you didn't try is the one i ultimately found to work best, namely blanching the grated raw potatoes for a minute or so, then drying (don't wring in cloth or you have mush) and frying. Also, I use a fine julienne on mandoline, not a box grater.
Duck fat, preferably from the confit crock, is the preferred fry medium.
WOW reading your efforts and all the replies seems a bit over whelming for me. I too am "hash brown" disabled. I have a hard time even using the frozen variety. I've tried fresh but they always oxodize before I can get them into the pan.
My Mr. was so fascinated by all the variants here that he actually undertook a similar test, culminating in him getting up at 3 am to put the (parboiled and then-refrigerated) potatoes in the freezer so they'd be ready to go when I got home. And I've got this to say:
He used a mixture of veg. oil, bacon grease, and butter to fry the shreds in. They "mounded" beautifully on the (cast-iron) griddle, and even flattened a bit (but not packed) there was enough airspace created by the ice crystals for them to make a patty of
Crusty golden brown on both sides; not real thick but a great crunchy component. Somehow the insides were creamy AND fluffy and the shreds retained their individuality. These were what even the very best diner hashbrowns cooked by the most talented line cook only aspire to be.
Again, grateful thanks for your time-consuming but oh-so-worthwhile field research. : )
re: mamachef
mamachef, you are welcome. It's my honor to advance the state of current knowledge in the noble field of hash brown cookery. And for me, eating plate after plate of hash browns is not exactly a burden.
re: RealMenJulienne
Me either. Burp. : )
I haven't sorted out the details, but food science books (e.g. Corriher CookWise, or The Science of Good Food, Joachim and Schloss) talk about various factors:
- the type of starch in potatoes
- the quantity of starch (baking v boiling potatoes)
- the moisture level in the potatoes (early harvest are wetter)
- the change of starch to sugar when potatoes are chilled.
re: vencogirl
You are very welcome. Please let us know how they turn out, and especially let us know if you discover a better method.
Well, I grew up eating real hash browns as a child, 60 years ago. Hash browns, when you grow up poor, are not made directly from potatoes not previously prepared; they were -- and need to be -- made from leftover mashed potatoes. "Waste not, want not"; the leftovers were placed in the ice box and, even if covered (before Saran), would dry overnight. That part is essential. The cooking method, then, is to fry the large patty -- destined to be divided and served to the family, not one per person -- until a nice heavy brown (but not burnt) crust formed, then chop the patty with the spatula, turn the crust inward, and repeat, and repeat, and repeat . . . the more brown crust was imbedded in the result, the better. Start by chopping some onion and frying -- excuse me, "sauteeing" -- that before mixing it in with the initial tater patty, make sure that patty was already salted to taste so both salt and onion would be spread throughout and within when done . . . now that's hash browns.
I think I'll go make some mashed now, put it (them?) in the fridge uncovered, have real hash browns tomorrow.
re: NeverLift
this won't work if the mashed are made expressly for the purpose. They won't be leftovers!
re: NeverLift
Sounds good but I wouldn't label them "hash browns".
re: Sharuf
+1. Yeah, those are more croquettes.
Interesting, thanks for the report. I've never tried the parboil method for browns but I use it for fries and for hash so it makes sense. I found the flavors I enjoy most but had nothing but problems with the shredded version unless I kept the patty thin and the pan hot. I switched to the mandolin/julienne method and that works so much better, plus the increased surface area leaves more to crunch up! I start with a med hot cast iron skillet first then add the canola oil and once it shimmers in go the sweet onions. When they're translucent the crushed garlic and a sprig of thyme go in to play, then the washed and rinsed raw spuds. The key I found was not to over crowd the pan so when I'm cooking for more than just me out comes the two-handed cast iron. Anyway the julienne cut lends itself to better browning so I don't do the patty method either, I stir em up so get more crispy sides. Besides the patty method doesn't leave much room for creative plating (but then again, it's breakfast!). When the outside is what I want, into the oven they go to finish cooking while I do the rest of the meal.
I will do your parboil and cool because it sounds great. Thanks again.
Freeze your raw grated/chopped onion right along with the potatoes in method 5. Because of the cell wall breakage during freezing, onions also cook faster from frozen than freshly-prepped ones do.
"For the crispiest hash browns, try using a panini press"
re: Antilope
Haven't checked in to this thread for a while -- thanks for this link, antilope!
re: grayelf
antilope's 'duh bom' for great links.................................................(((antilope)))
Interesting -- I'll try the parboiling and freezing method. Some of this is personal taste. I prefer hash browns with a dry browned exterior and a chewy interior, rather than a crispy exterior and an airy interior. And some of this just doesn't seem right. If you blacken the onions on the lowest possible heat setting, there's something wrong with, or at least unique about, your stove.
re: sushigirlie
If you like a dry exterior and a chewy interior, then I would go with raw potato, rinsed and wrung out, cooked very low and slow in a covered pan, as 2intune describes above. It seems to make a more 'al dente' interior which I personally don't like but which you might prefer.
Just weighing in to say that one can over-freeze the potato, leading to much waiting for a grate-able consistency. I froze the onions with the parboiled potato, used about half a teaspoon of coarse salt & a bunch of grinds of pepper & cooked in a cast iron skillet over low-ish heat in about a tablespoon of butter. Both the onions & the potato were nicely done. Made me want eggs. :-)
re: blue room
blue room, this is just a guess but I would be willing to bet that most restaurants making good hash browns are using some kind of frozen preshredded product, more for time and labor savings than anything else.
re: RealMenJulienne
More likely reconstituted dried potato shreds preserved w/ citric acid and salt. You "add water up to the line" and let them sit overnight. So sad.
re: mamachef
Out of curiosity I tried a pint carton of those dehydrated shredded potatoes. It's add hot tap water to the line and let site 12 minutes. Frying them took longer than that. I was happy with the results. For something that I only make once in a while, I don't see a need for more elaborate efforts. I also don't normally have large russets on hand, preferring small to very small Yukons for other potato preparations.
You rule. That's all there is to it. You've done a valuable public service and a mitzvah with your labor-intensive testing. Thank you so much.
In college, I had a roomie who made a home-made version of Arby's triangular hash browns. Being a major pot-head, he often craved fast food well past business hours. I was no foodie at the time, so I didn't pay attention to his technique but the results were impressive. He shaped the uncooked shredded potatoes first, then microwaved them on a plate. Then they went into the oil. I do not remember how long they were zapped, if they were rinsed or wringed, but I plan on doing some experimentation on my own.
Thanks again for your efforts.
re: gregsamsa
Oh I did that for my potato pizza too! I would slice the potatoes thinly and nuke them on a plate before putting them on the crust. Otherwise the oven time was not enough to cook them.
tonights dinner will be pork chops with really rich gravy from last nights dinner but let's talk about the hash browns I'll attempt.
on my way to market to get potatoes.
I'm gonna follow the idea my girlfriend gave me from her husband who worked at a chain around here for years, as they were known for their hash browns.
thought I'd posted it here but guess I just dreamed that *+)
I'll post how the turnout was and if it's just not right, it's on to plan B
so glad I have a plethera of butter
This is good research. Has anyone tried it with traditional hashed potatoes instead of shredded ones? When I was a boy my father was in the restaurant business. We loved hashed brown potatoes: small cubes of potato that (I later learned) had been blanched, possibly frozen, then cooked in hot oil (sometimes "bacon oil" as Emeril calls it) often on a griddle. I make and love these today. When we'd go to a restaurant and have breakfast, my father often sent back shredded potatoes that were billed as "hashed".
I looked a lot around the web for definitions of "hashed" and all involved the word "chopped". Not to be a stickler or contrarian, but I *love* the little cubes. I make them smaller than brabant potatoes -- maybe a quarter inch square.
re: travelerjjm
Interesting. For my entire life, hashed browns have been shredded - chopped fried potatoes have been called fried potatoes, or some have called them home fries (not me). Restaurants we visited served shredded potatoes as hashed browns perhaps 95% of the time; the 5% that were cubed were viewed by us in puzzlement.
travelerjjm, I make my fried potatoes with raw 1/4" cubes - you're right, they are yum - but no one I know in my part of the country would call them hashed browns!!!
I did a brief internet search as well, and you are correct. Most websites do define them as "cubed" or "finely chopped". One said "cut into strips". Cooks' Illustrated went for shredded, however:
I have to wonder if this a regional thing. Cubed potatoes are more like the hash that is made from leftover meat; shredded ones are more like rosti potatoes. These things tell me that hashed brown preferences might reflect heritage.
Another note, CI indicates that the preference is for raw, shredded potatoes as opposed to precooked potatoes, shredded. I have to agree. I have done potatoes both ways many times, and the inside texture of the potatoes is much better when raw potatoes are used.
re: sandylc
The dictionary traces 'hash' to a French word meaning 'to chop up', and that in turn to a Germanic word for ax. Hachis Parmentier is the French name for shepherd's pie - chopped meat with a (mashed) potato topping (Parmentier promoted the use of potatoes 200 years ago).
re: sandylc
why not?
There is a French derived name for cutting into match stick pieces, julienned.
But then cutting into cubes is called dicing.
has some early quotes containing 'hashed browned potatoes'
Guys, this is way after the fact but I have to make a correction to the original post. It turns out I have a weak-ass freezer so the original recommended freezing time of 6 hours after parboiling will be way too long for most people. One to two hours will produce a firm, grateable potato which is only slightly frozen.
This is the best original post I've ever read on Chowhound.
I spent an hour this morning torturing potatoes, my Microplane, and my cast iron skillet trying to produce hash browns, only to end up with something so vile even an animal wouldn't touch it.
I only wish I had found this earlier.
Thanks again!
ok, so I'm a cook and the husband's been under the weather ever since the heart scare of last year and the recent read ending he endured, so, breakfast was in the works for this morning as I'm home and not working..........it's time to make my man a really good rib sticking breakfast.
today was a day for hash browns since I have yukon golds, baby new reds, regular reds and russets. here's what I did.
1.scrubbed and nuked 2 large russets
2.made the man 2 pieces of bacon in nonstick pan
3.took bacon out and save small amount of grease
4.added 1 ample tsp of olive oil to nonstick
5.took potatoes out of nuker, let cool 2 minutes so I could handle
6.didn't peel but got out my box grater and grated them leaving peel behind on cutting board
7.heated up skillet to medium hot and dumped taters in there
8.salt and peppered the top and let her rip on 1/2 high fire for 15 minutes, yep
9.turned them out onto a flat plate, then returned them so uncooked side was on bottom&could crisp up
10. 10 minutes on that side and slid out onto his plate
Masterpiece............who'd a thunk it?
Interesting thread. When I was very small, pre-elementary school, my mom would make "shredded potatoes" for lunch, because there wasn't a lot of money in our house.
But I remember hanging out at a restaurant when I was 16 (36-37 years ago, thereabouts?) where they had hashbrowns on the menu (NOT called "hashed" browns) and they were made from shredded potatoes. And at this little cafe, they were the best in town.
So, while for a lot of people, only diced potatoes are hash browns, the first time I ever had them in a restaurant, more than 30 years ago, they were shredded. *shrug*. Must be a regional thing.
I have several questions. After you parboil the potatoes, they obviously are no long dry. How do you remove moisture, or do you, before freezing? Also, are the potatoes whole when you parboil them? At what point do you grate them? What kind of potatoes did you finally settle on? Did you end up using a hand grater to get long strands? Sorry for so many questions but I want them to turn out as well as yours did.
This thread is interesting to me in that so many people seem to have so much trouble with hash browns, but I never have. Raw grated potato, squeezed out in my hands, in a good heavy non stick pan, with some oil and plenty of salt. I do not like hash browns from pre cooked potatoes. I wonder if the issue here is, I LIKE some crunch to the middle of my hash browns--I don't want that as cooked as, say, a baked potato is. But I wonder if all you guys really want a very cooked interior, and that's why it's been such as issue for you (I can see how the crust would burn if you wanted the interior very cooked).
re: christy319
I find that a much lower temperature than is usually recommended yields a cooked interior and a uniformly browned exterior; many recipes tell you to cook them on high, which is silly on every stove I've ever had.
Alton Brown is famous with me for prescribing high heat for all sorts of things that would be ruined by such heat - popcorn is one.
I was running behind preparing breakfast for guests this weekend, so I decided to try out a last minute shortcut. Instead of par boiling, chilling and shredding, I shredded first, rinsed off the starch, and spread them on a platter to steam for 5 minutes in the microwave. After a short cooldown/drying-off period at room temperature, they went into the pan to crisp up. This method produced a very respectable hash brown. The inside was creamy and the outer crust was superb. Compared to the airy, fluffy insides of the champion parboil/freeze method, the microwave method produced a denser inside which kept it out of the #1 spot. BUT, the microwave method is much faster and still very tasty.
On a side note, I've found that the best fat for cooking hash browns is ghee or Indian clarified butter. The higher smoke point of ghee develops a crispier, darker crust. It also has a nutty parmesan-like flavor that regular clarified butter doesn't have.
re: RealMenJulienne
Not many folks probably request hash browns for Valentine's dinner, but Mr Pine did (along with his well done steak--I just sigh about that one; too many decades together to change his mind on that). So, after years of just "meh" hash brown results, I'm going with your shred/rinse/nuke/pan-fry method. Thanks so much for all the testing. Maybe I'll finally produce yum-worthy hashers! Oh, and I have ghee, too, which sounds perfect.
If the main issue is that the outside of the potato browns before the inside cooks, then cook them first in a way that makes sense. Parboiling them only cooks the outside and freezing them makes cooked potato easier to grate. Why bother with all this when there is an easier way?
The easiest way to cook the potatoes before browning is to prepare them as usual: Grate a raw potato, wash the starch away in cold water and then compress the water out in a colander with a smaller bowl as the compressor.
Following that, after grating in a little onion and adding a little flour, along with salt and pepper, spread them out on paper towels and cook them in a microwave for 3-4 minutes (depending as always on the power of the microwave). Or, you can but then into a more rounded and smaller container (to mimic a potato) and use the potato cook button. This last step may not be necessary with the potato setting.
It is then a simple matter to brown them without burning; I use a cast iron skillet (more uniform heat on the bottom for an electric range) and mix the potatoes as they brown. It is essentially equivalent to what the cook at the restaurant at Denver did (message below this) cooking them to 80% and then making them cold so that they are easy to handle. But if you do as above, there is no need to handle the potatoes with other than a spatula, because they will be hot coming out of the microwave.
re: drtommd
Hi dortmund, if you look two posts above, you'll see that I tried the shred-then-microwave method with good results.
re: RealMenJulienne
You are right. What I found in the meantime is that using the Potato microwave setting does not work; they get too cooked so then you get to make potato pancakes. That brings me back to the 3 to 4 minute standard setting using an 1100 watt microwave. 3 minutes seems to work best because they are not overcooked.
As such, 5 minutes is too much for me (when I used it as an experiment) because the result is similar to the Potato setting. I think that the cook at the airport is right, they cannot be completely cooked. So, get good results with the modifications above except that I now know about to use Ghee, which makes a lot of sense to me. By the way, I am impressed with the use of the scientific method in this group. I am an MD, and I have never before seen a "control" group composed of potatoes!!!!
Thanks for the additional input; being somewhat (make that severely) compulsive, I like to get it exactly right!!!
re: drtommd
Yes, I don't use a potato setting to do this. Actually, I don't think I even have one. I just microwave on full power in 2-minute bursts, tossing and spreading around the potato shreds in between. They're ready for frying when they're sort of al dente.
This is a great thread, RealMenJulienne. You went to a lot of work and its shows. Thanks for all the information and the cute monicker.
Have you tried shredding raw potato, baking the shreds (relatively briefly), cooling, then frying? You'll have to put the shreds on a sheet of parchment and disperse them well or they're likely to stick while baking. I emphasise here I've not tried this either but thinking about it, it occurred to me as a possible method to try. If nothing else it might improve the onion-underdone aspect.
I can definitely see how the freezer method would work - freezing partially dehydrates, so you'll get a drier result and you're starting with precooked potato so the heat doesn't need to reach the middle in order to cook the potato itself.
re: AlexRast
ATK has you nuke them for one minute.
I figured it out today. Grated raw, rinsed and wrung out in a tea towel. The extra water is essential. I throw mine on medium high heat with light oil and cover for 5 minutes. This steams the potato. Remove the cover and add a little more oil cook for seven minutes per side or until golden brown. I've been trying to make good hash browns for years and just figured this out this morning.
re: TimeTzarSeven
That sounds like an excellent method - the only change I'd make would be to use butter rather than oil.
Re: your method #1, that came out so bad, two observations.
One, why rinse the potato shreds? It makes them watery and gets rid of the nice adhesive starch. And two, if they were still wet after wringing them in a towel, you may not have been doing that right. I put the raw shredded potato in the center of the towel, draw all four corners up to form a bag, and then start twisting the bag while holding the top. Keep twisting with all your strength and all the liquid will just come oozing out .


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Cheese-Stuffed Double Bakers
—LeeAnn Johnson, Joliet, Illinois
8 Servings
Prep: 1 hour 20 min. Bake: 15 min.
4 large baking potatoes
1/2 cup sour cream
2 tablespoons butter
3/4 teaspoon salt
1/8 teaspoon
garlic powder, onion powder and pepper
1 cup (4 ounces) shredded cheddar cheese,
1 cup (4 ounces) shredded part-skim mozzarella cheese,
1/4 cup chopped green onions
Scrub and pierce potatoes. Bake at 375° for 1 hour or until
tender. When cool enough to handle, cut each potato in half
lengthwise; scoop out pulp, leaving a thin shell.
In a large bowl, beat the pulp with sour cream, butter, salt and
seasonings. Stir in 3/4 cup each cheddar and mozzarella. Spoon or
pipe into potato shells. Sprinkle with remaining cheeses.
Place on a baking sheet. Bake at 375° for 15-20 minutes or until
heated through. Top with green onions. Yield: 8 servings.
Nutritional Facts:
1 serving (1 each) equals 297 calories, 13 g fat (9 g saturated fat), 45 mg cholesterol, 415 mg sodium, 35 g carbohydrate, 3 g fiber, 10 g protein.
© Taste of Home 2014

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|"Mujhko Pehchaanlo Don 2" (Full Song) | ShahRukh Khan
|Title: "Mujhko Pehchaanlo Don 2" (Full Song) | ShahRukh Khan
|Category: Music
|Description: "Presenting the song "Mujhe Pehchaan Lo" from SRK's upcoming movie Don 2. 'The King is Back'
This Don is surely elusive, elegant & can drool you with his looks & charisma. Be ready to catch him in theater near you on December 23, 2011. "Mujhko Pehchaanlo Main Hoon Don" song is sung by illustrious singer K.K.
Song - Mujhko Pehchaanlo
Movie - Don 2
Singer - K.K (Chorus : Raman Mahadevan, Mani Mahadevan, Siddharth Mahadevan, Kshitij Wagh)
Lyricist - Javed Akhtar
Music Director - Shankar Ehsaan Loy
Starcast - ShahRukh Khan, Priyanka Chopra, Lara Dutta, Boman Irani, Om Puri, Kunal Kapoor
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Lo (Full Song) Don
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"Criminal (Full
Song) Ra.One" |
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Dastaan-E-Om Shanti
Om [Full Song] | Om
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Don 2 Theme song -
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''Main Hoon Don'' -
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1/2 Photos of Authentic Shoo Fly Pie (Straight from Lancaster Co.)
Prep Time:
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20 mins
25 mins
Born, raised & still residing in Lancaster County Amish/PA Dutch Country this is as authentic as it gets. This recipe is from the Mennonite Community Cookbook that's older than me & given to me by my mother. I saw a few other versions posted, but none were like this one. You could use 9 inch pre-pared pie crust but for the real deal you may want to start from scratch (see my Homemade Pie Crust (Pa Dutch Country) for the crust that goes with).
Units: US | Metric
Serving Size: 1 (976 g)
Servings Per Recipe: 1
Make this season merry, bright and manageable with our easy ideas.


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Jazz in the alley in north beach
Yesterday, while walking back from home, I stumbled upon the jazz in the alley event, at vesuvio lane in north beach. Its for the entire summer every second wednesday of the month from 5 – 8. I love my daily walking commute. There's always something happening everytime. In the mornings usually, its lots of Tai Chi and in the evening, plenty of live music in the many bars or park or alleys on my way.


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- Written by Corwin Gibson
- March 13th, 2014
Arizona Gives Day, an initiative created to encourage online giving to nonprofits in Arizona, is coming on Wednesday, April 9, and local organizations are encouraged to sign up to be a part of the event.
Currently, 36 Yavapai County-based groups are participating in the day, in addition to groups headquartered across the state.
The event — organized by the Alliance of Arizona Nonprofits and Arizona Grantmakers Forum — begins at midnight and runs until 11:59 p.m. that evening, during which time residents can visit the Arizona Gives website and directly donate to the organizations of their choice.
For the full story, see the Friday, March 14, edition of the Sedona Red Rock News.
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Happy birthday, Professor Mayr!
The eminent evolutionary biologist Ernst Mayr -- whom NCSE is proud to have among its members -- celebrates his 100th birthday on July 5. Writing in the July 2 issue of Science, he reflects on his eighty years of "watching the evolutionary scenery," from his education in Germany through the development of the Modern Synthesis to the discoveries of molecular biology.
Alberts and Labov on teaching evolution
Bruce Alberts, president of the National Academies, and Jay Labov of the Center for Education at the National Research Council have written an article on "Teaching the Science of Evolution," which appears in the current issue of the journal Cell Biology Education.
Ayala on Teaching Science
In the latest American Scientist, Francisco J. Ayala -- University Professor and the Donald Bren Professor of Biological Sciences at the University of California, Irvine; president of the scientific research society Sigma Xi; and supporter of NCSE -- calls for the improvement of science education in the American public schools.
New Supporters of NCSE
We are pleased to announce that Barbara Forrest, Professor of Philosophy at Southeastern Louisiana University, has agreed to join NCSE's board of directors. Her term of office is from 2004 to 2009.
Eldredge Profiled in The New York Times
NCSE featured in The New York Times
NCSE was prominently featured in James Glanz's article "Montana Creationism Bid Evolves Into Unusual Fight," which appeared on Sunday, February 29, 2004, in The New York Times. Glanz's article focused on the phenomenon of organized grassroots resistance to antievolutionist attempts to compromise evolution education, taking the controversy in Darby, Montana, as a prime example.
SfN Statement on Evolution and Intelligent Design
NCSE is pleased to announce a further addition to Voices for Evolution: a statement on evolution and intelligent design from the Society for Neuroscience, reading in part, "Recognizing that the theory of Evolution is the fundamental scientific theory or cornerstone that helps us to understand and study the origins and diversity of living organisms, the Society for Neuroscience supports teaching evolution in science classrooms, and opposes the assertion that Intelligent Design Theory (ID) is a valid scientific alternative."
Eugenie Scott on the Radio
NCSE Executive Director Dr. Eugenie C. Scott will appear on the Seti Institute's "Are We Alone?" radio program this coming Sunday, February 22, at 10 PM EST.
From the "Are We Alone?" web site:
Skeptical Sunday: The Darwin Conspiracy
Imagine a group of evolutionists, sitting in a darkened room, busily plotting how to forge fossils and skew facts so that textbooks tilt in favor of Darwinian evolution.
Branch and Scott article in San Jose Mercury News
"Assaults on evolution have evolved as well," a Perspective piece written by NCSE's Deputy Director Glenn Branch and Executive Director Eugenie C. Scott, appeared in the February 15, 2004, issue of the San Jose Mercury News. It will be available on the Mercury-News's web site for a limited time.
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Pitchfork Music Festival
The buzziest new bands and icons of indie rock come together in Union Park for the Pitchfork Music Festival. Check out photos, reviews and more
Tue Mar 25 2014
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Photograph: Bill Whitmire
There are a few things you can expect to see every year at Pitchfork Music Festival—a guy with a beard in short, short shorts; the entire summer collection from Urban Outfitters; and, most importantly, the hottest new bands in indie, rap and the underground. Every year, on the third weekend in July, the dusty baseball fields of Union Park are a place to be seen, as much as they are a place to listen. We love the people watching.
Who's playing July 18, 19, 20? This year's edition has a heavy hip-hop flavor with Kendrick Lamar, Schoolboy Q, Danny Brown, Earl Sweatshirt, Pusha T, Death Grips and SZA (Note: Death Grips have since canceled). Heck, even headliner Beck has been know to spit a verse here and there. Older record collectors will be geeked for Giorgio Moroder and Slowdive.
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her name starts with the letter L
She's like snow, like gold.This photo was shot on film. Taken by walasiteodito with a Pentax K1000 loaded with Fujicolor 100 film in Manila, Philippines. These tags describe this photo: cheeks, eyes, nose, hair, peach, white, skin, face, portrait, pentax, slr, walasiteodito, 50mm, 35mm, dress, lady, woman, and girl. Date: 2012-10-20. Time: Morning. This photo can also be found in the album The girl in peach dress.
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Anti-vandal covers harming rock art, say experts
Posted Mar 09th 2008, 12:00am by Liz Heron
... Liz Heron Perspex covers placed over ancient rock carvings to protect them from vandalism are causing lasting damage, experts say. The Antiquities and Monuments Office built the covers ... them from vandals, but according to Bill Meacham, these protections are causing a bacterium growth which is destroying the rocks. Mr Meacham inspects the coating applied by the Antiquities ...http://www.scmp.com/article/629223/anti-vandal-covers-harming-rock-art-say-experts
Eco-vandals block village stream
Posted Jan 14th 2008, 12:00am by Staff Reporter
... Cheung Chi-fai and Ken Lee A stream in Tai Po has been blocked by an illegal dam-like access road to the site of a yet-to-be approved village house development, with conservationists describing it as the worst eco-vandalism since excavation of the Tung Chung stream on Lantau in 2003. Lands Department officers stepped in on January 2 but have not been able to identify those ...http://www.scmp.com/article/622883/eco-vandals-block-village-stream
Tough penalties needed for rural vandals
Posted Jun 12th 2008, 12:00am by Staff Reporter
... Our community treasures the countryside. Those who despoil it for personal gain deserve a heavy fine and possibly a prison sentence. Yet, this was not the message that was sent by Tsuen Wan Court yesterday. For building an illegal concrete crossing that d ...http://www.scmp.com/article/641150/tough-penalties-needed-rural-vandals
Scores arrested in crackdown
Posted Jul 14th 2008, 12:00am by Agnes Lam
... Agnes Lam Police arrested 93 men and 27 women in connection with various cases, including robbery, arson, vandalism, brothels and illegal soccer betting during a joint operation with mainland and Macau law enforcement bodies. In the operation, which began on Friday and ended yesterday, officers seized HK$7 million of soccer betting slips, 7,300 pirated and pornographic movie ...http://www.scmp.com/article/645203/scores-arrested-crackdown
Find dam plotter, greens demand
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... Cheung Chi-fai WWF calls for justice over eco-vandalism The Lands Department should track down the mastermind behind the illegal building of a dam across a natural stream in Tai Po now ... projects involving applicants linked to eco-vandalism. Last week, officers from the lands, environmental protection, drainage services, and agriculture, fisheries and conservation departments ...http://www.scmp.com/article/624055/find-dam-plotter-greens-demand
Our rivers need greater protection
Posted Jan 14th 2008, 12:00am by Staff Reporter
... of eco-vandalism since the Tung Chung stream incident more than four years ago. Those are strong words, even in a city well accustomed to conflict between development and preservation of the environment. ... as a comic tragedy. There is no black comedy in the vandalism of the stream and its surrounds near Lo Lau Uk, just a few minutes from Tai Po. But it does defy belief that it could have been going ...http://www.scmp.com/article/622855/our-rivers-need-greater-protection
Firebombs thrown at businessman's home- the third time in two years
Posted May 29th 2008, 12:00am by Clifford Lo
... restaurants in the SoHo area- Brasserie Le Fauchon on Elgin Street and Restaurant Le Fauchon on Staunton Street- were targeted in June 2005, when a vandal poured red paint on the floor, chairs ...http://www.scmp.com/article/639424/firebombs-thrown-businessmans-home-third-time-two-years
Taking art and words to the streets
Posted Sep 03rd 2008, 12:00am by Sara Yin
... for 'vandalism' is less strictly enforced. A widely misunderstood art form, graffiti has a long history, and over the past few decades it has been nudging its way into the mainstream, ... people's minds, it is simply a form of vandalism, historically graffiti helped spread ideas long before the invention of commercial printing. In ancient Greece and Rome, people wrote stories ...http://www.scmp.com/article/651277/taking-art-and-words-streets
In Brief
Posted Feb 21st 2008, 12:00am by Staff Reporter
... 15. Police are seeking witnesses to the accident, which happened in Fortress Hill Road at about 4.30pm on Tuesday. Call 3106 8849 or 3106 8800. Ambulance vandal sought A vandal was being ...http://www.scmp.com/node/626956
Posted Feb 05th 2008, 12:00am by Staff Reporter
... dam-like access road' across the natural stream of the Upper Tai Po River ('Eco-vandals block village stream', January 14). The road was part of a development plan involving small ... We raised the issue with various government departments, but unfortunately, none of them claimed responsibility. The courts must deal with eco-vandalism. The current legislation is too ...http://www.scmp.com/article/625496/talkback
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Peter Murphy - Grand Central, Miami - August 5
By Crossfade
Pretty Tony Came Up with Freestyle Music
By Jacob Katel
Six Best Club Parties in Miami This Week
By Laurie Charles
Photos: Gathering of the Juggalos 2014
By Nate "Igor" Smith
Churchill's Vinyl Solutions: "Our Ears Are Open!"
By Abel Folgar
By Kat Bein
Haiti's Michael Brun Talks EDM Stardom and Label
By Jacob Katel
Fans of Britain's Mojave 3 have probably noticed that the role of singer-bassist Rachel Goswell -- who has been the angelic vocal foil to major-domo Neil Halstead for fifteen years, ever since the duo's early-Nineties days as the core of shoegazers Slowdive -- dwindles with each new offering from the dreamy country-rock outfit. So it makes far more sense that she should step out with a solo debut than it did when Halstead dropped his own Sleeping on Roads in 2002.
Similar to her compadre, the fruits of Goswell's efforts rarely fall far from the Mojave tree. Which, if you're an admirer, is a welcome thing. The greater part of Waves Are Universal revels in halcyon folkery; acoustic strums, piano tinkles, pedal steel, E-bowed guitar, chamber strings, Scottish pipes, and unobtrusive percussion coalesce to provide airy backdrops for her sweet voice (think a less druggy Hope Sandoval) and love-yearning lyrics. Generally the effect is captivating and summery, and only on "Gather Me Up" does she get a tad too precious. But the real grabbers are the darkly electric, PJ Harvey-esque "Save Yourself" and the six-minute "Coastline," an insistent, swirling piece that will have Slowdive fans jumping for joy. Though reaching into the past isn't necessary -- Goswell's current soft-folk bent yields many rewards -- more turbulent atmospherics would be plenty welcome on the next album. -- Michael Alan Goldberg


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- You are here:
- mille chili
mille chili
Ferrari technical training center pictured above for illustrative purposesA few years ago, I helped a friend who was graduating engineering school to fill out an application for an internship with Ferrari. He didn't get it (probably my fault), but I was impressed that Ferrari was recruiting ...
Ferrari has promised to make its future products lighter and more mindful of the environment, and the first example of the Italian automaker's new direction will likely be the F430 replacement. This new Ferrari, code-named F142, is rumored to arrive towards the end of 2009 or early 2010. The ...


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U.S. stocks were setting up for a sharply higher open on Friday, following the first rate cut by China's central bank in more than two years.» Read More
After Wednesday's market turbulence, traders will be watching Thursday's economic reports for any further indications the U.S. economy is running into headwinds.
After Wednesday's market turbulence, traders will be watching Thursday's economic reports for any further indications the U.S. economy is running into headwinds.
In order for things to really improve next week, Cramer thinks several situations bear watching over the weekend.
It hasn't happened in a while. But it happened today. And it happened so suddenly Cramer hopes you were sitting down.
Despite overseas unrest, Cramer thinks the backdrop for stocks is relatively bullish. Here's what's on his calendar.
With earnings season kicking up a notch in the week ahead, there's a good chance something unexpected is looming. Are you ready?
Some of Monday's midday movers:
*Deal comes after Sherwin-Williams's failed deal for Comex. June 30- Paints maker Consorcio Comex SA de CV agreed to be acquired by chemicals maker PPG Industries Inc for $2.3 billion, after the Mexican company's deal with U.S. rival Sherwin-Williams Co fell through earlier this year.
June 30- Coatings maker PPG Industries Inc said it would buy Mexico- based Consorcio Comex SA de CV, an architectural and industrial coatings company, for $2.3 billion.
Before you put your next dollar in stocks, Cramer would like a word about cyclical versus secular stocks.
Cramer has been scouring the market, looking for new ideas for the second half. He's got something.
Jim Cramer believes some CEOs are so good they're effectively bankable. This executive is one of them.
Jim Cramer has spotted a recurring pattern in the market and when it presents itself, he looks at putting money to work.
Not only are these top bosses the best in the business, their company's stock is worth considering, too, Cramer said.
If you still believe in global growth, the recent sell-off in this stock may be just what you've been waiting for.
The jobs report may have changed the landscape, entirely. That makes next week's earnings all the more critical.
Cramer's proprietary research suggests 3 stocks could be among the big winners in the year ahead.
Cramer is a big fan of DuPont. But he'd paint his face and wear funny glasses for this stock.
A handful of quarterly reports really wowed Cramer. Of course there were some he didn't care for at all.
With Washington's debt battle over, markets will quickly shift focus to earnings and how much the government shutdown actually impacted the economy.


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A Recent Favorite:
Uh Oh, Nothing Here Yet
Why don't you go browse some Comics or Editorials and pick a few to favorite?
Recent Comments
That's what she was going for: an exaggerated reaction.
Hi again: StelBel, your art and posters are just as funny as ever.
It is great coming to this site because everyone seems to have so much fun and the comments add to the enjoyment of this strip's jokes.
I just looked it up in Wikipedia: …when school begins in fall but have yet to advance a grade. In the early 2000s (Post 2003, pre 2005), Heart is second grade, yet in a 2009 September strip, Dean claims there is nothing better than a fourth grader at a first grade table, hinting they may be fourth grade, hence slowly progressing in age.
From observing grim looking people as they age, they have more jowls and scowls and look so much older than their age. A smile takes away at least 15 years when you are 90 years old…
Read the poster: 2nd and 3rd grade…
Both of them are in 3rd, from the past commix stories…
Yes, it is true, from about 11 to about 19 my son was a bottomlesss pit. He would have a snack before supper, consisiting of a fair sized sandwich (a la Dagwood) and then have supper and then about two hours later a snack during studying, and a snack after… Even if I cooked with the thought of having the leftovers for next day's supper, like a tuna casserole, or a lazagna, he would finish 3/4 of the dish so he would have the small leftover portion for his school lunch the next day… He drank milk by the gallon. We used to buy about 10 a week…He never cared for snack type of foods, like chips, or soda pop, even today… He doesn't eat like that anymore. He was always into sports and all kinds of fitness, and never got overweight. We used to buy about 250 lbs of potatoes, and 100 lbs of onions, from a farmer to last us the winter, and we bought apples and pears by the bushel. Not anymore, now that it is only my husband & I at home, we sure spend a lot less on food, to say the least…
I guess you wouldn't want to be a contestant on "The Amazing Race"… ; – )
Parents' job is to teach children how to behave in all kinds of situations. I think that the children miss out on the enjoyment of the place because they don't know how to behave in those places, so they react in the only way they know how: panic; so they start to act up and yell, and run around.
When my kids were very young, once they were old enough to accompany us, I would prepare them about an outing before we got there. We would read a book about it or I would describe the situation and then ask them about it, so when we got there, they would recall what we talked about.
But in this case, I think it is funny because it is a comic, and I like Teena's reactions. She is so smart.
Sounds deeeelish!
You are so right, Elsie… my dog hates the next door neighbor on the right side, and barks at every one of them, and there are five people there. She doesn't bark at the neighbors behind us, or on the other side of us. Since we have had those people as neighbors for over 30 years, I know that the unkind ones are the ones my dog doesn't like.
I have a friend who says that she is scared of dogs, and my dog doesn't bark at her at all when she comes to visit, and when we have tea she comes and lies down beside her, not even touching her. I was wondering if our dog does it, to prove to her that she shouldn't be scrared…


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Ceviche is when the fish is not cooked by heat but rather left to cure in an acid such as lime juice. The time to prepare requires a lot of waiting but it is worth it.
Pico de Gallo is a salsa of made from diced tomato, onion and cucumber.
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Your changes have been saved
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In November 2014, social assistance offices will start using a new computer system that will help deliver Ontario's social assistance programs more effectively and efficiently.
Ontario has two social assistance programs to help eligible residents of Ontario who are in financial need.
ODSP helps people who have disabilities. It has two parts:
Ontario Works helps people who are in temporary financial need. This program offers both financial and employment assistance.
The Ontario Government continues to invest in its social assistance programs:


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When Amendment 64 was passed last November and signed into law by Governor John Hickenlooper the following month, most Coloradans figured it was a done deal -- unless the federal government decided to oppose it, that is. But no: Last night, Senator John Morse, seen here, and a slew of colleagues cam ... More >>
Update: Yesterday, we shared a draft proposal that would repeal Amendment 64, which allows adults 21 and over in Colorado to use and possess small amounts of marijuana, if voters don't approve a 15 percent sales tax during a November election. Also included was an opinion by attorney Ed Ramey that s ... More >>
Amendment 64 opponents are threatening to force a repeal of the measure allowing adults 21 and over to use and possess small amounts of marijuana if legislators don't approve a sales tax that's higher than necessary to cover costs. That's the claim of A64 proponents, who have scheduled a press conf ... More >>
Life (Literally Intended for Everyone) (Self-released)
Dance festival gets above it all


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The hacker group Anonymous recently announced through a YouTube video that it plans to "kill" Facebook on Nov. 5 for supposedly abusing the privacy of its users. We asked Engin Kirda, the Sy and Laurie Sternberg Interdisciplinary Endowed Professor for Information Assurance — with joint appointments in Northeastern's College of Computer and Information Science and Department of Electrical and Computer Engineering — to discuss the potential implications of the hack and the motives behind hacking groups such as Anonymous.
For healthy break-ups, talking, not tweeting
At summit hosted at Northeastern, teens discussed ways to end their relationships responsibly, as well as the perils of posting the details on social networking sites.
3Qs: Campaigning in Twitter's virtual 'big tent'
President Obama, who's known for his social media savvy, held the first-ever Twitter Town Hall meeting last week, where he answered the public's questions about taxes, jobs and the economy. Dan Kennedy, an associate professor of journalism, is an expert in news reporting and social networks. Here, he discusses Obama's choice to engage the public through Twitter, and the use of social media by presidential candidates and journalists.
Cooling the burn
Two Northeastern students develop a training program that helps teens battle bullying, in Boston and beyond


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Save to My Recipes
Sambal Chicken Skewers
Kebabs get a bad rap. (Decades of alternating zucchini coins and cherry tomatoes can do that.) But this Asian take, with a spicy, sticky glaze, makes for a very convincing comeback. Watch the step-by-step video here.
Published: July 2013 Servings: 4
- 1/2 cup (packed) light brown sugar
- 1/2 cup unseasoned rice vinegar
- 1/3 cup hot chili paste (such as sambal oelek)
- 1/4 cup fish sauce (such as nam pla or nuoc nam)
- 1/4 cup Sriracha
- 2 teaspoon finely grated peeled ginger
- 1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch–2-inch pieces
Special equipment
- 8 bamboo skewers soaked in water at least 1 hour
Nutritional Information
4 servings, 1 serving contains: Calories (kcal) 310 Fat (g) 7 Saturated Fat (g) 1.5 Cholesterol (mg) 140 Carbohydrates (g) 26 Dietary Fiber (g) 0 Total Sugars (g) 25 Protein (g) 35 Sodium (mg) 1920
PREPARATIONView Step-by-Step Directions
Prepare grill for medium-high heat. Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha, and ginger in a large bowl. Add chicken and toss to coat. Thread 4 or 5 chicken pieces onto each skewer.
Transfer marinade to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half (about 1 cup), 7–10 minutes.
Grill chicken, turning and basting often with reduced marinade, until cooked through, 8–10 minutes.
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Advice from the Bon Appétit Test Kitchen
Take the Adventure Path
Camping and picnic food don't need to consist of dried-out potatoes and store-bought macaroni salad. Make dining al fresco fresh again
Out of the Kitchen
Welcome to our ongoing exploration of America's coolest food artisans. We'll be bringing their knowledge and expertise back to our home kitchens—and to yours.
All Hail the Hot 10!
From a food truck to a "pastry luncheonette," these are the Best New Restaurants in America


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Moodle Online Course Website
Please enroll in online and hybrid courses through PASSPORT. Online course instructors will send welcome messages to enrolled students via Peralta Student Email. Courses are held on the Moodle learning management system.
Student Login Information:
Moodle Username = your PASSPORT Username
Moodle Password = your Birthdate in the form of yyyymmdd (all numbers)
Example Password: If your Birthdate is April 7, 1991, your password would be
If you cannot login, please contact the Moodle HelpDesk at email@example.com
Moodle Tutorials for Students at http://eberkeley.org/resources/course/view.php?id=14


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Local Color
Best Way to Ruin the Orange County Democratic Party
Published: July 30, 2014
Be Val Demings and drop out of the Orange County mayoral race
Former Orlando police chief and congressional candidate Val Demings' delayed entry into the 2014 Orange County mayoral race against incumbent Teresa Jacobs was supposed to be the kick in the pants that local Democrats needed in a midterm election year. Demings' brand, after all, was on the uptick, with appearances flanking former President Bill Clinton and a slew of national television moments populating her résumé. Jacobs, meanwhile, was languishing in the embarrassments of an administration mired in the litigious buffoonery of "textgate." But from the get-go, Demings never really felt like she was "all in" with the municipal race, something that's since been attributed to outside consultants and internal party rifts more than to Demings herself. When trusted local Democrats like Orlando Mayor Buddy Dyer and former Orange County Mayor Linda Chapin refused to come out in Demings' favor – both fearing the wrath of Jacobs on their beloved performing arts center project – Demings packed up her toys and disappeared. Now it could prove difficult to engage Democrats at the polls in August, which could also pull momentum from November.
To comment you must first create a profile and sign-in with a verified DISQUS account or social network ID. Sign up here.
Comments in violation of the rules will be denied, and repeat violators will be banned. Please help police the community by flagging offensive comments for our moderators to review. By posting a comment, you agree to our full terms and conditions. Click here to read terms and conditions.


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Friday, 15 February 2013 00:00
North Massapequa's Brianna Day has been named as the women's lacrosse first assistant coach at SUNY Old Westbury for the team's inaugural season. Day is a graduate of Plainedge High School where she was a standout athlete, lettering in track and field, soccer and, of course, lacrosse. Her career continued at the University of Albany where she was a member of the women's lacrosse team, which captured the America East Championship in consecutive years. Since 2009, Day has been a United States Lacrosse Certified Coach as a head coach of the Long Island Liberty Lacrosse Program as well as an assistant coach with Black Diamond Lacrosse Camps and Clinics.
Friday, 18 April 2014 00:00
Two hundred business students from high schools across Nassau County, including Massapequa High School, competed for scholarships and cash awards—more than $33,000 in all—from various sponsors at Nassau County's annual Comptroller's Entrepreneurial Challenge.
Thursday, 17 April 2014 00:00
The events on Sept. 11, 2001 had a profound effect on nearly all in the tri-state area, but for first responders, the effects were overwhelming. Long-time Massapequa resident Michael Smith, a member of the New York Fire Department, experienced those effects firsthand.
"While I've always been a person that could appreciate life, after 9/11 I became so distraught," he said. "I realized I need to do something I want to do — something I love to do."
A 30-year veteran of the fire department, Smith retired in 2002. He and his wife of 33 years, Teresa, began to look for a place they could enjoy life. This mindset brought them to the East End of Long Island, where they often went for day trips. They settled down in a home in Orient Point in 2004; in a home that needed quite a bit of work. And when it was time to landscape the property, a new idea took root — a vineyard.
Thursday, 10 April 2014 08:56
Massapequa athletes recently received honors from their coaches at Kellenberg Memorial High School.
Each season, the coaches of all of the Kellenberg teams choose one member of their team who stands out as an athlete that has worked hard to improve themselves in their chosen sport.
Thursday, 03 April 2014 10:19
The Farmingdale State women's lacrosse team won the first game of their Spring Break trip to North Carolina with a victory over Greensboro College. In wet and muddy conditions, the Rams (8-1) held an 8-5 lead at the half and took the eventual 13-10 win.
In the first half and tied 2-2, the Pride (7-5) pulled ahead 4-2 with two unassisted goals by junior attack Nadya Fedun. Farmingdale State answered with four straight scores for a 6-4 advantage, on goals by juniors Alyssa Handel, Nicole Marzocca and Massapequan Jackie Kennedy.Sophomore attack Ashlynn Parks put Greensboro within a goal at the 7:03 mark, but the Rams scored two more to lead 8-5 at the halftime break.
YES Fundraiser
Saturday, April 26
Massapequa Memories
Tuesday, April 29
Spring Fashion Show
Wednesday, April 30
1959: The Year The Music Stopped Playing
Written by Michael A. Miller, email@example.com
The Eccentric Heiress Of 'Empty Mansions'
Written by Mike Barry, email@example.com
Yellow Margarine And A Pitch For The Ages
Written by Michael A. Miller, firstname.lastname@example.com


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The HomeTeamNS-New Balance REAL Run is a unique feature in Singapore's running calendar. Sporting four different terrains, this Race offers you a chance to run on sand, gravel, taxiway and normal road. Choose between a leisurely 10km distance or test your endurance by signing up for the only local multi-terrain half-marathon (21km). For a truly unique running experience, the REAL Run is one race you should try out! Be a Regular Exercise, Active Lifestyle Runner.
Premium Discount
Want to enjoy greater discounts for running event entries? Find out more →
HomeTeamNS – New Balance REAL Run 2012
*Discrepancies: For any inaccurate information, please inform us.


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COLLIER COUNTY, Fla.- A bicyclist was seriously injured Monday morning when he was hit by a car on US 41 at 95th Ave. N. FHP says 28-year-old Edgar Lopez is listed in serious condition at Lee Memorial Hospital.
Authorities say he was traveling on the sidewalk, while 22-year-old Jacqueline Lista was driving in the inside lane of US 41. Lopez began to cross the travel lanes of US 41, and in doing so, was hit by Lista. Lopez hit the hood and windshield of Lista's vehicle.
Lopez was cited for failing to cross at the crosswalk.


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Blog Archives for category Parenting
Dear Kids… (May 2012)
The month of May at the Kasper's house was filled with excitement as extra shoes, socks, and toothpaste tubes appear… Continue reading »
Dear Kids… (April 2012)
April typically comes with showers so that May brings flowers, but for the Kaspers aka Griswolds, April brought duct tape,… Continue reading »
Dear Kids… (March 2012)
Another month has gone by and Amy and her 5 kids (which include a set of triplets) are at it… Continue reading »
What is it like to be a 7 year old?
Dear Ainslie, Happy Birthday! Today you turn 7! Some say 7 is a lucky number, but I'm lucky to be… Continue reading »
Dear Kids… (February 2012)
My friend Amy's Facebook status updates for February we're some of the best ones yet! Even her dear husband hijacked… Continue reading »


text: We have shown you various types of sculptures which includes Cement Fossils, book art, typewrite sculptures, miniature, paper and many more. This time we found an interesting type of stone sculpture by Japanese artist Hirotoshi Ito. These Unique sculptures made of stone and given a live structure and a character to each sculpture. Specially the stone transferred into sculptures which are familiar and well known. Have a look!


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Totally agree w/OP. Uncool. Bad example for the kiddies.
Click Here if you Like this Comment 4 persons like this.
Jim Bouton, former Major League pitcher turned author, wrote that the word in question is called "the magic word." Say it, and you´re immediately ejected from the game. Of course, Bouton was mainly referring to ballplayers saying it to the home plate umpire after a perceived bad call. I cannot even imagine saying it around Knothole League or Little League boys. Infamita.
Click Here if you Like this Comment 8 persons like this.


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Her last resort to try and belittle me relates to a photo I tweeted holding the love of my life, my heart and soul, Coconut. This is the photo she is referring to:
I don't know why she finds the photo to be offensive and sexual towards animals. I think it's a cute photo and shows my unconditional love for my animal. Not only have I tweeted this photo, it is also on my blog (LillyGhalichi.blogspot.com), and framed in my house. I have never even once looked at the photo in a light to construe it as me being sexual toward my dog. It kind of creeps me out that she tried to create it into something sexual.
Either way, it's clear MJ tried her hardest to find ammunition to attack me with, and if THIS is the worst thing she could come up with after her "cyber stalking", I'm pretty proud of myself.


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- 5 beds
- 3 baths
- 2424 sq ft
Serving the Greater Bangor area--residential, multifamily, second homes, land, and specializing in waterfront homes. If you are selling, I will tailor a comprehensive marketing plan designed to secure the highest price possible in the shortest period of time. I will do everything I can to make sure buyers know about your home. And I will keep you informed at all times. If you are buying, you can employ me to work in your best interests. I will put my knowledge and experience to work for you. I have been a Real Estate professional for over 20 years. Most of my business comes from repeat clients and referrals. I put the same energy into every transaction, no matter how large or small. I have a full-time assistant, Tracy Ashe, who helps me in the day-to-day details of working with buyers and sellers. You can be assured that we will do everything we can to make your transaction go smoothly. When you need the help of a true real estate professional, call me!Read
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Information deemed reliable but not guaranteed. All measurements are approximate. MLS® numbers are provided where available. NewPoint Media Group, LLC is not affiliated or associated with The Canadian Real Estate Association or any other owner of the MLS® word or design mark in any geographic area.