Peeled the individual cloves (really old and sprouty ones pretty much come off when you look at ’em, but these I had to scrape the skins off with my nails and then rinse repeatedly to make sure all the “strings” came off), then dumped ’em in the pan with butter and fried ’em a bit, then added water to make sure they were cooked through, then waited for all the water to boil out and the butter would “fizz” under medium heat, then once boiled out with just garlic/butter left behind, I scooped that onto the bread.
Probably a bit more tedious than necessary, but it worked.
Yeh, pretty much exactly like in the pix. Once they get finely chopped, they get flung to the inside-wall. Thought I’d have to scrape ’em down to chop leftover chunks, but nope. The space between blade-tip and wall probably determines the size of the chunks and makes sure they don’t end up pureed into moosh.
I’ve yet to find a good EVOO, not that I really tried all that hard. Too many are “colored” with olive taste, like non-EV. I usually end up using it just to fry potatoes and onions and the like.
Just got it today, only et 2 individual balls so far.
Was dumped into a box, and it opened inside. When I heard them rattling around and felt the the weight of the box actually shift on tilting, I said, “Oh, this can’t be a good thing…”.
Same box pictured in the ad, but with a plastic sheet across the top and under the lid, which was busted open. First thought maybe someone in the factory opened it and grabbed a handful then just snapped the lid back on, but not really. Counted (yeah, I actually counted) something like 244 (vs 240 on the label).
Yep, just like I remember ’em. Start out sweet, then you get the burn for the next 80%, then back to sweet again. Was doing my best George Takei “Ohhhhhh myyyy!” when the burn started.
Can’t order from Amazon here as shipping is ridiculous and customs can be a problem but there are sellers on the local online shopping platform that import American candy so I’m keeping my eyes open. I made the mistake of telling my daughter about Atomic Fireballs and now she’s bugging me about them. If I make a special request then the price quadruples and I’m pretty chea…thrifty.
Those Jolly Rancher Fire Stix were OK, don’t know if they still make them.
Thanks for the link.
Edit: Just checked again and a seller has them on a preorder basis for $44.70 plus $35.81 shipping for the 4.05 lb tub. Nope.
I did something like that ages ago, only it was a cheese that didn’t quite melt right. Some do, some don’t. (Think münster, mozzarella, etc.)
Don’t recall eating it, so probably tossed it.
Had “golden” mini-potatoes, quite the departure from the usual big ones I get. Those big ones… always gotta peel ’em and mince ’em into small pieces, ’cause lots have “bruises” under the skin, cuts from whatever dug ’em up, etc., and even if cut open, often have brown spots and other nasties inside, or are just bad. Wouldn’t dare make baked potatoes with ’em.
These, though, were actually quite good, about golfball-sized, just halved them along the long axis to check the insides, then brushed ’em on top with oil, salted ’em, and baked ’em a half-hour or so. Would’ve been great as-is, but glopped some sour-cream on the plate.
I like boiling chunks of potatos for a minute or two and then sauteing them with butter and lots of grated Parmesan cheese and garlic until they’re brown and a little crunchy. I have to be fast to get mine before my daughter scarfs the whole lot.
@LB, as always, cheese e.g. parm, is optional in recipes. Those baby taters cut in half and tossed in a pan with onion, garlic, peppers, etc whatever you like—it is habit forming. i’ve never added cheese but i love to put a char on the vegies and taters, yum.
Yeh, I’d dice up ’taters and cut up onions, sometimes peppers, garlic, whatever I had, and that’d be my meal in itself, not even any meat.
They’re goooooooooood eatin’.
If I remember when I have cheddar, I’d fry up some taters and then sprinkle that cheese on ’em to let it all melt. Wish I could find my V-Slicer and slice up the ’taters to make a sort of cheese-fries kind of thing.
