Krudler@lemmy.world to FoodPorn@lemmy.worldEnglish · 7 months agoI made a Hassleback potato. Visually appealing but it wasn't worth the effort.lemmy.worldimagemessage-square62fedilinkarrow-up1384arrow-down113
arrow-up1371arrow-down1imageI made a Hassleback potato. Visually appealing but it wasn't worth the effort.lemmy.worldKrudler@lemmy.world to FoodPorn@lemmy.worldEnglish · 7 months agomessage-square62fedilink
minus-squareJoBo@feddit.uklinkfedilinkEnglisharrow-up10arrow-down1·7 months agoWhere are you getting cream from? There’s no cream in Hasselback potatoes?
minus-squareGodlessCommie@lemmy.worldlinkfedilinkEnglisharrow-up7arrow-down1·7 months agoMy mistake, I make a hassleback style au gratin.
minus-squareKrudler@lemmy.worldOPlinkfedilinkEnglisharrow-up5arrow-down4·edit-27 months agoI’m sorry but there is nothing hasselback-style about scalloped potatoes. You are making scalloped potatoes. This would be like saying that you make your pizza spaghetti-style but then you just make pizza.
minus-squareGodlessCommie@lemmy.worldlinkfedilinkEnglisharrow-up5·7 months agoHassleback refers to the cut of the potato as well as the dish itself. Scalloped potatoes are traditionally layered and stacked, mine are vertically arranged similar to hassleback so there’s a combination of crispy edges with the creaminess of au gratin.
minus-squarenymwit@lemm.eelinkfedilinkEnglisharrow-up4arrow-down1·7 months agono, no, I’m certain I’ve seen this dish before. That’s ratatouille! seriously, though. That looks good.
minus-squareGodlessCommie@lemmy.worldlinkfedilinkEnglisharrow-up4arrow-down1·7 months agoThough similar in presentation, ratatouille is traditionally made with tomatoes, zucchini, peppers, onions, or eggplant. Veggies
minus-squarenymwit@lemm.eelinkfedilinkEnglisharrow-up2·7 months agoit’s a [not obvious I suppose] joke
minus-squareKrudler@lemmy.worldOPlinkfedilinkEnglisharrow-up1arrow-down5·edit-27 months agoYou’re making scalloped potatoes. Can you not see the irrationality in trying to connect your preparation to this preparation? It’s just as irrational to say that I made scalloped-potatoes style and ended up with this hassle back. I mean, come on.
minus-squareGodlessCommie@lemmy.worldlinkfedilinkEnglisharrow-up5·edit-27 months agoNo need to try and be rude, there are literally hundreds of recipes called hassleback au gratin, hassleback scalloped, or variations of that. Like I said, hassleback also refers to the presentation, not just the specific recipe.
Where are you getting cream from? There’s no cream in Hasselback potatoes?
My mistake, I make a hassleback style au gratin.
That sounds lush, tbf.
I’m sorry but there is nothing hasselback-style about scalloped potatoes.
You are making scalloped potatoes.
This would be like saying that you make your pizza spaghetti-style but then you just make pizza.
Hassleback refers to the cut of the potato as well as the dish itself.
Scalloped potatoes are traditionally layered and stacked, mine are vertically arranged similar to hassleback so there’s a combination of crispy edges with the creaminess of au gratin.
no, no, I’m certain I’ve seen this dish before. That’s ratatouille!
seriously, though. That looks good.
Though similar in presentation, ratatouille is traditionally made with tomatoes, zucchini, peppers, onions, or eggplant. Veggies
it’s a [not obvious I suppose] joke
You’re making scalloped potatoes.
Can you not see the irrationality in trying to connect your preparation to this preparation?
It’s just as irrational to say that I made scalloped-potatoes style and ended up with this hassle back. I mean, come on.
No need to try and be rude, there are literally hundreds of recipes called hassleback au gratin, hassleback scalloped, or variations of that. Like I said, hassleback also refers to the presentation, not just the specific recipe.