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  #21  
Old 15.12.2008, 14:46
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Re: Rösti in the States: choice of potatoes

More than welcome, cannut! Just note that, according to Google Earth, it is 1,071 km from Halifax to my home, driving time 11 hours 17 minutes.

I am quite proud of my rösti, but somehow doubt that it is worth that long a drive
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  #22  
Old 15.12.2008, 14:53
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Re: Rösti in the States: choice of potatoes

ITs on my way there .I am from ottawa and going via Maine .Maine is super wow and then taking the fery
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  #23  
Old 15.12.2008, 15:27
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Re: Rösti in the States: choice of potatoes

You can also buy 12-count cases of Hero brand Röschti in the U.S. for a little over US$60 (including shipping) here:

http://hero.elsstore.com/view/catego...ecialty-items/

I have yet to get home-made to come out as good, and these save on prep time.
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  #24  
Old 15.12.2008, 21:27
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Re: Rösti in the States: choice of potatoes

I bought ready-made Rösti a few times in NY. Zabar's (gourmet food emporium) and Gristede's (supermarket chain) used to sell it. It may have been Hero or Knorr, I don't recall now.

I didn't have the homemade-from-scratch version until I moved here (at the home of a Swiss friend) and it was out of this world. The ready-made is okay in a pinch, but homemade beats the pants off of the packaged stuff any day

JMHO

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It was definitely Rösti. Do not remember the brand...As I grew up in CA eating and making hash browns, I certainly know the difference.

In Maine, we bought it at a Christmas store in Augusta. In CA, it was in Marin at a specialty foods store...or maybe Trader Joe's.

fduvall
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  #25  
Old 15.12.2008, 21:43
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Re: Rösti in the States: choice of potatoes

Many thanks to all who suggested sources for ready made rösti in the States. I would rather make it myself for three reasons:
  • Like latigresse I find it tastes better.
  • I enjoy cooking
  • I have to watch my salt intake to help keep my blood pressure at a level that makes my doctor comfortable
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  #26  
Old 15.12.2008, 21:52
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Re: Rösti in the States: choice of potatoes

More power to you...I love to cook, and would gladly do rösti if/when I have the time. Please share the recipe when you finally choose one.

Good luck!

fduvall

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Many thanks to all who suggested sources for ready made rösti in the States. I would rather make it myself for three reasons:
  • Like latigresse I find it tastes better.
  • I enjoy cooking
  • I have to watch my salt intake to help keep my blood pressure at a level that makes my doctor comfortable
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  #27  
Old 15.12.2008, 22:40
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Re: Rösti in the States: choice of potatoes

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Please share the recipe when you finally choose one.
I made a very basic rösti, modified slightly from the recipe "Rösti from cooked potatoes" on the Restaurant Brasserie Anker Bern web site. See also this video:


I boiled the potatoes (400 grams) in the morning for ten minutes (about half the time to cook them fully), cooled them in cold water and put them in the fridge. In the evening I peeled them (by hand, Yukon Golds peel very easily) and grated them on a grater with large holes (about 5 or 6 mm). Then melted two tablespoons of butter in a skillet and sprinkled the potatoes in it (unpacked). Cooked uncovered, stirring occasionally, for about ten minutes. I then compacted them into a cake, and covered with a plate (to keep water in), cooking for another ten minutes. I then inverted them in a plate, put a third tablespoon of butter in the pan, and slid them in (browned side now up). After a final ten minutes of cooking served and ate.

Many of the recipes I read do not invert them while cooking, but serve them browned only on one side. I was happy to have browned both sides, as I very much enjoy the crispiness of the browned potatoes.

The many variations on the link above are all about adding other ingredients, next time I will try the Berner Rösti with diced "bacon" (salt pork is what I will use).

Last edited by RetiredInNH; 16.12.2008 at 03:25. Reason: Formatting changes
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  #28  
Old 16.12.2008, 00:04
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Re: Rösti in the States: choice of potatoes

I think that it helps to use a low starch potato. If not you can get the starch out grating, soaking in water, spin in a salad spinner, then dry on a towel and put in fridge until ready to cook. this way they sty crisp.

By the way, don't you wish that the US would lay cables underground? One tree down and we freeze for days.
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  #29  
Old 16.12.2008, 00:29
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Re: Rösti in the States: choice of potatoes

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By the way, don't you wish that the US would lay cables underground? One tree down and we freeze for days.
Where in the States do you live? And have you been affected by the recent storm?

I live north of the affected part of New Hampshire, there are barely any branches on the ground here. Driving up I93 from Boston on Saturday I drove for miles between gleaming trees (iced over) with an immense amount of downed wood (branches and entire trees) off the road (the interstate had obviously been cleared).
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  #30  
Old 16.12.2008, 02:04
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Re: Rösti in the States: choice of potatoes

Well, I won't say where, but we went from -14Cto+13C. yep, lost power for 5 days. lots of trees down. I heard stuff crashing, so I went outside to check, I heard this strange crackling noise and saw the tress heavy and swaying I think that they are about 70ft. I bunkered down in the basement. The next day, I drove out into a glassblown world. I took photos, maybe I will upload them. I showered at the club. I was lucky others had tree branches through their roofs. Some died from carbon monoxide poisoning. I saw car crashes as the lights were out. I also saw a massive fire while driving over a bridge. Today the weather was balmy warm, beautiful fog. Reminds me of a T.S. Eliot poem- the line is something like curled once around the house and fell asleep.
Crazy though, I have driven through avalanche regions and been out n some bad storms, but this scared. The ice was incredible. Nature is beautiful. I remember a very cold winter in Switzerland, I saw ice hanging in the air like tiny prisms.
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  #31  
Old 16.12.2008, 15:35
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Re: Rösti in the States: choice of potatoes

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I think that it helps to use a low starch potato. If not you can get the starch out grating, soaking in water, spin in a salad spinner, then dry on a towel and put in fridge until ready to cook. this way they sty crisp.
When I've tried that, they turned grayish-brown — not very good for presentation. Is there a trick for keeping that from happening?
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  #32  
Old 16.12.2008, 15:49
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Re: Rösti in the States: choice of potatoes

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When I've tried that, they turned grayish-brown — not very good for presentation. Is there a trick for keeping that from happening?
This might help:
http://www.practicallyedible.com/edi...s!opendocument

commercially they use citric acid. traditionally I use lemon juice to stop things oxidising-like avocados. I am not sure if I want to put lemon juice on potatoes, but I et people don't taste it.
I just have to say that i use anything with a lot of starch, rice, potato, spaghetti, very quickly- I find that anything with starch goes 'off' so fast.
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  #33  
Old 26.12.2008, 03:58
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Re: Rösti in the States: choice of potatoes

I have been eating a lot of rösti recently (Yum!!) and worrying about the amount of saturated fat in the butter. Tonight I cooked them with corn oil (just as many calories, but unsaturated ... my cardiologist will be happy). Not quite as good, as there is no buttery taste. But definitely good enough given the savings in cholesterol raising saturated fat!
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