the most fucked up fictional universe is all those mouse movies where mice have a secret society underneath human society where they’re fighting mouse versions of the same wars and have the same religious oppression and each have a human version of themselves
Why does Mouse Victorian London have a military campaign in Mouse Afghanistan in The Great Mouse Detective?
What does Mouse England gain from the continued occupation of Mouse Afghanistan
The secret is in the water; literally, it’s IN the water.
See, when you boil potatoes, a lot of special starches and sugars and stuff leeches out into the water. When you drain the water before mashing them, you throw away a lot of good stuff, which is a big part of what makes mashed potatoes “dry” and bland, even when you add large amounts of cream and butter and things.
So don’t throw out any water.
Here’s how you do that:
First, cut your potatoes into smaller cubes than you probably do. (I’ve left the skins on for flavor and also, that’s where a lot of a potato’s nutrients are, like protien and iron and vitamins B and C, just to name a few)
The reason for cutting them smaller (besides avoiding giant peices of skin) is so that there is less space in the pot between each peice for water to fill, so you use less water to cook them. That’s important because you won’t be draining any water, so you can’t afford to have too much water! For the same reason, just barely cover them with water when they go on the stove.
But! Before you do that, put the pot on the stove with some butter, garlic, and seasonings; let the butter start to sizxle just a little then put most of a single layer of potatoes in the pan and let the brown and sear. Turn them, brown them on all sides, get ‘em fairly dark (I forgot to get a pic here because I was worried I’d burn the butter).
Ready? now throw the rest of the potatoes in right on top, and add your water, give them a stir. This way, you’re boiling in some of that lovely fried potato/french fry flavor.
Okay, so, as they cook, you may need to add a little water, not too much! ideally the very highest piece of potato will be poking just above the surface. Now, when your potatoes are really really soft, mash them directly into the water. Just pull them off the stove, leave all the water in, and start mashing. Trust me. At first you’ll think there’s too much water. If you get them mashed and they ARE a little too liquidy, just put ‘em back on the stove. You’ll have to stir often or constantly, but they will steam off additional water without losing any good stuff.
Now add some salt, and taste. Right?! And you haven’t even put in any cream or cheese or anything yet.
Speaking of which, you can use like, a third of the amount of butter or cream or anything, and they will still taste better than usual. So they taste better AND they are higher in nutrients AND lower in fats and salts! That’s a lot of win — enjoy your potatoes!
Fuck Columbus! Indigenous Rights! And happy Thanksgiving!
True. In addition, depending on the season, it’s likely the frozen stuff is better quality as well. Not to mention having a lower carbon footprint than summer veg flown in from wherever in winter.
Bro ice literally perfectly preserved a dead baby elephant for like a million years, broccoli that has been frozen for 10 days is basically literally fresh like freezing is just time travel dude
Hey it’s ace week and you’re local ace has something to say! I’ve been out as ace for 3 years now and it’s still a big part of my identity that I’m proud of so here’s a lil something for those who need it!
Saw this and HAD to repost! I love it so much!!
Just looked up when ace week starts this year and I’m going to be in Disney World that whole week!! It’s going to be the BEST week EVER!!!!
So while this whole “who is worst Chris? Chris Pratt” stuff is going on. I think it’s also important to talk about Best Chris. And it’s Chris Eccleston.
Reblogging and adding these tags because I didn’t know that and it makes the “lots of planets have a north” scene hit different!
