Famous Death Row Last Meals
Riz au Lait: The Frenchman's Ultimate Comfort Food
Mashed potatoes. Photo: Manuel Alarcón, Flickr.
- After stints in San Francisco and Las Vegas, Omaha native Chef Travis Brink, returns to his old stomping grounds and takes over the kitchen at Omaha's French Café & Bistro.
- Mashed potatoes are meant to be made with cream and butter -- and no substitutes!
- Calls made to those turkey hotlines are just as strange as you might imagine.
- La Buvette Wine & Grocery has always been known as a place to drink, but now it's a place to eat (well) as well.
- A new 12,000-square-foot wine, beer, spirits and gourmet grocery store will open in Omaha right before Christmas.
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12-01-2009 @2:05PM Peter said... Regarding the mashed potatoes, I disagree with simply mashing them versus using a ricer. A ricer makes the mashed potatoes so much more fluffier whereas literally mashing them makes them gluey and gummy... yuck!
My secret is to also use a little less cream/milk and add sour cream, or better yet, creme fraiche, which really helps to make them fluffy and light.
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