Pattipoo
post-grad
I hope they didn't burn....they're tricky to make until you get the temperature adjusted just right
Tillamook Cheese
- Thread starter JenniferG
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Doug
alpha
I used a cast iron skillet and another non-stick pan..Too much potato and too little room. Set the stove on #2 heat. Did exactly as Patti said...except I started a little lower on the heat, checked them at about 10mins. They had a lite sizzle going. These potatoes were so thick I let them go for about 40 mins...I bought some Lay's Ranch Dip. It was great.
Also, as Patti said don't use a non-stick pan..I ended up moving the potatoes to the skillet after the first round was done.
Also, as Patti said don't use a non-stick pan..I ended up moving the potatoes to the skillet after the first round was done.
1jt@atime
supremo
I'll have to try them this weekend. So, nothing but a heavy pan with lid and potatoes cut length wise, face down. Low heat. Right?
beachcomber
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I think I should forward this thread to the Tmook cheese people and see if I can get a kick-back! Glad you are enjoying the bounty of Tillamook County.
We are currenly working on a block of Tmook Pepper-Jack cheese. Grilled burgers with PJ cheese and sliced avocado and grilled corn on the cob here tonight. Summer menu for a beautiful summer-like day in Oregon.
We are currenly working on a block of Tmook Pepper-Jack cheese. Grilled burgers with PJ cheese and sliced avocado and grilled corn on the cob here tonight. Summer menu for a beautiful summer-like day in Oregon.
kath
senior
this seems so funny to go on a knee forum and see pages of threads about cheese, but the really funny part is I am from PA and I have been to Tillamook cheese place in Oregon! I loved it, but I never even thought to look for it here. I am going to now.
gatiger
graduate
This forum is a veritable cornicopia of knowledge, covering a vast range of subjects intermingled with experiences gleaned from a rich history of life.
How'ed y'all like that?
How'ed y'all like that?
beachcomber
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Local market---- and rather good, actually!(no idea where THEY got it) I've had worse in-mid summer....soaked it and water and threw it on the grill, husk and all. Closed my eyes and would have thought it was summer--- sunshine, 75 degrees, and grilled corn on the cob.
It sounds like a political speech, Gat. Maybe you should run for Prez....
Rowdy66
graduate
Well Said Gat, You Took The Words Right Out Of My Mouth. Rowdy
You don't have fresh corn in your stores in Florida? We've had it for a while here in Kansas City. I didn't pay any attention to where it came from (probably Mexico), but it certainly is good! Maybe I need to send you a care package.....just sayin'....
Quite impressive Gat, quite impressive.
edk
senior
Of course if you live in corn country its got to be picked in the morning and
in the pot that night. People elsewhere just don't understand corn.
By the way Tilamook Extra Sharp Chedar is $8.99 at Costco in Indy.
There - I stayed on topic
in the pot that night. People elsewhere just don't understand corn.
By the way Tilamook Extra Sharp Chedar is $8.99 at Costco in Indy.
There - I stayed on topic
edk
senior
Whoops no I think it was a 2 lb block - size of american cheese and about 7"
long
long
You are SO right about corn! We love it when our Kansas City summer corn comes in. You can go to the fields and pick your own or stop by any of the pickup trucks parked along the road all across the metro area to get corn they picked that morning. It has a whole different taste than anything from the store. We have lots of farmer's markets too that pick the corn in the morning early and then bring it to market. Yum.....can't wait. In the meantime, the store corn is still better than frozen and it gives you a hint of what's to come!
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