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In Reply to: RE: A killer flatbread posted by LWR on April 30, 2016 at 06:17:39
may I assume the potatoes have been blanched or lighly roasted or, since they're very thick cut, the "flash" cooking does all that's needed?
I'm kinda thinking doing this with maybe a Zin to wash it down.
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"E Burres Stigano?"
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cut so thin that light shines thru, sort of. They can be par boiled but tent to fall apart since they are so thin. Remember, after the pie is pulled, they keep cooking for awhile.
OK, gotcha. I thought that might be the case but wanted to 2x check as undercooked taters suck. We'll be making that guy before too long.
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"E Burres Stigano?"
stick it back in for a minute or so if the taters are not cooked. Depends on thickness, time and temp. When you hit it right, heaven...
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