Kobojunkiee:
OMG... what is that soup ... see all that oyel on top. Na crayfish be that Abi wetin?

Na ofada soup be that na..... Na crayfish...


Who go cook this abeg make i come

Kobojunkiee:
OMG... what is that soup ... see all that oyel on top. Na crayfish be that Abi wetin?

Hahahahahahahahahaha

Wetin do the oyel?

Mariangeles:

Hahahahahahahahahaha
Wetin do the oyel?

I don't like drinking oyel!
The soup looks rich and tasty otherwise. I fit just chop only the soup belleful

Kobojunkiee:
I don't like drinking oyel!

It’s necessary when making ayamase.

Besides, you don’t have to add the oyel to your food.

The soup looks rich and tasty otherwise. I fit just chop only the soup belleful.

It is best enjoyed with rice or eko for maximum satisfaction.

Mariangeles:
It’s necessary when making ayamase.

Besides, you don’t have to add the oyel to your food.

Not entirely true abeg! My sister knows to make Ayamase with less than half of all that oil. I'm fact she made a whole lot of it during the holiday which we all happily ate.

You would have to seriously strain that soup there to get much of the oyel out abeg! In fact for me the Oyel na serious turn off.

I like to make a meal ot of soup. Maybe eat it with noodles instead of any heavy stuff like rice.

Kobojunkiee:
Not entirely true abeg! My sister knows to make Ayamase with less than half of all that oil. I'm fact she made a whole lot of it during the holiday which we all happily ate.

You would have to seriously strain that soup there to get much of the oyel out abeg! In fact for me the Oyel na serious turn off.

Go tell Iya sikira Iya alamala that one

I like to make a meal ot of soup. Maybe eat it with noodles instead of any heavy stuff like rice.

Eko nko?
I think it’s lighter and healthier.

Mariangeles:
Go tell Iya sikira Iya alamala that one

Eko nko?
I think it’s lighter and healthier.

I stopped eating at those places cause of the oyel problem. Started learning to make those foods myself so I can get the same taste with less of the oyel.

The way Eko slithers down my throat... I am not really a fan.

Kobojunkiee:
I stopped eating at those places cause of the oyel problem. Started learning to make those foods myself so I can get the same taste with less of the oyel.

The oyel necessary na…otherwise, e no go fry well well

The way Eko slithers down my throat... I am not really a fan.

Really?

By the way, what happened to Kobojunkie?
She dey serve ban?
Maybe she don go interrogate Oluwaseun.

Mariangeles:
The oyel necessary na…otherwise, e no go fry well well
Really?
By the way, what happened to Kobojunkie?
She dey serve ban?
Maybe she don go interrogate Oluwaseun.

I prefer to fry/cook with less oil in that case. Another way is to sift off much of that oil after the frying is done - for reuse or something. That way it is not consumed.

Also, I find Eko is not really filling. I liken it to eating/sucking down gelatin.

My other moniker was nabbed by the sordid spambots this morning, so I have to wait till tomorrow to use it. Less stress for me that way.

Kobojunkiee:
1. Again, Mashed potatoes is made either from mashing fresh potatoes after boiling or from boiling and stirring potato flour in hot water. They are one and the same only one requires mashing whereas the other is less intensive - more stirring than mashing. But it is called Mashed potatoes regardless of the process used to make it.

Another way to make it using the flour is by putting the flour and water in the microwave and stirring afterwards. The end product is the same mashed potatoes.

2. What you call an image of a packaged mashed potato is in fact a package that contains potato flour or in some cases potatoes flakes..

3. Last I checked poundo yam flour does make you pounded yam without the pounding - mostly stirring necessary.

Well, don't confuse potato flakes
with potato flour.

Packaged "mashed" potato is potatoes
flakes.

You seem to be trying to tell the
public that they are the same thing.
You can't make mashed potatoes with
potato flour.


'Nuff said..

Thanks aboyaji

AdorableSat:

I like the plate
Nice design

Thanks

adecz:
Well, don't confuse potato flakes with potato flour.
Packaged "mashed" potato is potatoes flakes.
You seem to be trying to tell the public that they are the same thing. You can't make mashed potatoes with
potato flour.
'Nuff said..

Read the article below to understand why I believe you are likely fixating still on the wrong thing here.

---

Potato Flour

How Is Potato Flour Made?
Potato flour, like potato starch, starts with whole potatoes, but this is where their similarities end. The potatoes are cooked, dried, and ground into a fine powder. The result is a powder that's more beige in color, similar in appearance to whole-wheat flour.

Potato flour is of course much higher in nutritional value than starch. Plus it's rich in vitamins, minerals, protein, and fiber, making it a healthier, gluten-free alternative to wheat flour. It does have a much stronger potato flavor than potato starch.

What Is Potato Flour Used For?
Potato flour can be used in conjunction with other types of flour (such as rice flour), for gluten-free baking. However we don't recommend using it as the sole flour because it holds a lot of moisture and can result in a too-dense, gummy baked good.

But potato flour's ability to absorb moisture is also its strength: Add a small amount to yeast bread to help retain the freshness of the bread.

Like other flours, potato flour makes an excellent thickening or binding agent. Try using it in breading for meat - you'll get a crisper result than you would with wheat flour. It can also help to enhance the potato flavor in potato dishes as well, like potato rolls.

You can find potato flour at the supermarket or online from popular retailers such as Bob's Red Mill.

Can You Use Them Interchangeably?
Not really. The one exception is if you're using potato flour for the purpose of extending the shelf-life of yeast breads, potato starch can be substituted. It's not a one-to-one ratio, however. Potato flour is mostly starch, but not all, so you'll want to use slightly less potato starch than you would flour (a ¾:1 potato starch to potato flour ratio). Otherwise, there are better substitutes for potato starch and flour that we'll go over below.

Substitutes for Potato Flour

The best substitute for potato flour is going to be potato flakes, which is essentially potato flour that hasn't been ground as fine. You can either dissolve it into batter for baking, or use a blender or food process to grind it into a fine powder. Potato flakes can be substituted for potato flour using a 1:1 ratio.

https://www.allrecipes.com/article/potato-starch-vs-potato-flour/#:~:text=How%20Is%20Potato%20Flour%20Made,appearance%20to%20whole%2Dwheat%20flour

Boxed mashed potatoes taste nothing like mashed potatoes. I think they use fillers or something, or maybe it's how they process the potatoes. It could just be that the flavor can't properly survive that kind of processing, sort of like fresh vs. dry spice.

But if you like it, enjoy.

Yeah also not too hard to boil yukon potatoes, mash it and add whatever you want such as butter, half and half, bacon bit etc and enjoy.

If you prefer boxed potatoes powder or flakes due to less work, all good.

Cousin9999:
Boxed mashed potatoes taste nothing like mashed potatoes. I think they use fillers or something, or maybe it's how they process the potatoes. It could just be that the flavor can't properly survive that kind of processing, sort of like fresh vs. dry spice.

But if you like it, enjoy.

Cousin9999:
Boxed mashed potatoes taste nothing like mashed potatoes. I think they use fillers or something, or maybe it's how they process the potatoes. It could just be that the flavor can't properly survive that kind of processing, sort of like fresh vs. dry spice.

But if you like it, enjoy.

I just ate mashed potatoes made using the boxed stuff microwaved with water, garlic, salt and onions for taste, and it tasted just like mashed potatoes would. And I would know since I eat a lot of potatoes all year round. I even use potatoes - sweet or nonsweet - in my beans which I also eat a lot of..

According to the box, the stuff is made using dehydrated potatoes, sodium bisulfite(preservative) and citric acid(also a preservative). No fillers or anything else.

armyofone:
Yeah also not too hard to boil yukon potatoes, mash it and add whatever you want such as butter, half and half, bacon bit etc and enjoy.

If you prefer boxed potatoes powder or flakes due to less work, all good.

I can make my microwaved stuff, with all those ingredients, in 5 minutes or less and still enjoy the same exact taste.

Kobojunkiee:
I just ate mashed potatoes made using the boxed stuff microwaved with water, garlic, salt and onions for taste, and it tasted just like mashed potatoes would. And I would know since I eat a lot of potatoes all year round. I even use potatoes - sweet or nonsweet - in my beans which I also eat a lot of..

According to the box, the stuff is made using dehydrated potatoes, sodium bisulfite(preservative) and citric acid(also a preservative). No fillers or anything else.

Tastes like cardboard to me. ¯\_(ツ)_/¯

Kobojunkiee:
I can make my microwaved stuff, with all those ingredients, in 5 minutes or less and still enjoy the same exact taste.

It takes six minutes or less to make a "baked" potato in a microwave.

The microwave is one of my favorite ways to cook potatoes. It's fast and you can get a wonderful texture.

Cousin9999:
Tastes like cardboard to me. ¯\_(ツ)_/¯

Tastes the same as the potatoes I boil to me. So whether I boil and mash or I microwave flakes, mashed potatoes end products tastes pretty much the same is what I am saying.

Kobojunkiee:
Tastes the same as the potatoes I boil to me. So whether I boil and mash or I microwave flakes, mashed potatoes end products tastes pretty much the same is what I am saying.

Ok.

[img]https://c./TMtG7f1yZm0AAAAC/beauty-and-the-baller-beauty-and-the-baller-gifs.gif[/img]

























#teamFreshPotato
#fluffyMountainOfCarbs

Kobojunkiee:
Read the article below to understand why I believe you are likely fixating still on the wrong thing here.

---

Potato Flour

How Is Potato Flour Made?
Potato flour, like potato starch, starts with whole potatoes, but this is where their similarities end. The potatoes are cooked, dried, and ground into a fine powder. The result is a powder that's more beige in color, similar in appearance to whole-wheat flour.

Potato flour is of course much higher in nutritional value than starch. Plus it's rich in vitamins, minerals, protein, and fiber, making it a healthier, gluten-free alternative to wheat flour. It does have a much stronger potato flavor than potato starch.

What Is Potato Flour Used For?
Potato flour can be used in conjunction with other types of flour (such as rice flour), for gluten-free baking. However we don't recommend using it as the sole flour because it holds a lot of moisture and can result in a too-dense, gummy baked good.

But potato flour's ability to absorb moisture is also its strength: Add a small amount to yeast bread to help retain the freshness of the bread.

Like other flours, potato flour makes an excellent thickening or binding agent. Try using it in breading for meat - you'll get a crisper result than you would with wheat flour. It can also help to enhance the potato flavor in potato dishes as well, like potato rolls.

You can find potato flour at the supermarket or online from popular retailers such as Bob's Red Mill.

Can You Use Them Interchangeably?
Not really. The one exception is if you're using potato flour for the purpose of extending the shelf-life of yeast breads, potato starch can be substituted. It's not a one-to-one ratio, however. Potato flour is mostly starch, but not all, so you'll want to use slightly less potato starch than you would flour (a ¾:1 potato starch to potato flour ratio). Otherwise, there are better substitutes for potato starch and flour that we'll go over below.

Substitutes for Potato Flour

The best substitute for potato flour is going to be potato flakes, which is essentially potato flour that hasn't been ground as fine. You can either dissolve it into batter for baking, or use a blender or food process to grind it into a fine powder. Potato flakes can be substituted for potato flour using a 1:1 ratio.

https://www.allrecipes.com/article/potato-starch-vs-potato-flour/#:~:text=How%20Is%20Potato%20Flour%20Made,appearance%20to%20whole%2Dwheat%20flour

⏩⏩⏩ It's YOU who seems fixated on
this potato flour issue. All the links you
keep posting, please just show the viewing
public, one link that says potato flour
can be used to make mashed potatoes,
just one single link❗️❗️❌❌❌


You're just going round and round in
circles . Basically it's just like saying that
Ayoola™ poundo yam flour can also be
used to make yam porridge.


The mistake you made from the get-go
was to assume that the box potatoes you
were using was flour, not knowing it was
flakes☑️☑️☑️

Kobojunkiee:


I just ate mashed potatoes made using the boxed stuff microwaved with water, garlic, salt and onions for taste, and it tasted just like mashed potatoes would. And I would know since I eat a lot of potatoes all year round. I even use potatoes - sweet or nonsweet - in my beans which I also eat a lot of..

According to the box, the stuff is made using dehydrated potatoes, sodium bisulfite(preservative) and citric acid(also a preservative). No fillers or anything else.

Pictures of your mashed potatoes please

OrIdontbelieveu

Kobojunkiee:
I can make my microwaved stuff, with all those ingredients, in 5 minutes or less and still enjoy the same exact taste.

True. For me though, I'm not a big fan of microwaved cooking.
I only use it to make my food warm.

adecz:
1. It's YOU who seems fixated on this potato flour issue. All the links you keep posting, please just show the viewing public, one link that says potato flour can be used to make mashed potatoes, just one single link❗️❗️❌❌❌

2. You're just going round and round in circles . Basically it's just like saying that Ayoola™ poundo yam flour can also be used to make yam porridge.

3. The mistake you made from the get-go was to assume that the box potatoes you were using was flour, not knowing it was flakes

1. It is highlighted right there in red font for you to see in the post you responded to.

Kobojunkiee:

Substitutes for Potato Flour
The best substitute for potato flour is going to be potato flakes, which is essentially potato flour that hasn't been ground as fine. You can either dissolve it into batter for baking, or use a blender or food process to grind it into a fine powder. Potato flakes can be substituted for potato flour using a 1:1 ratio.

2. Yes it can be used for maybe yam porridge too - simply add water and Asaro ingredients. Cook or microwave to get the Asaro you desire.

3. I didn't make any mistake at all. You just, for some weird reason, keep assuming that I did.

armyofone:
Pictures of your mashed potatoes please
OrIdontbelieveu

I already gobbled it all using ata stew like many hours ago.

Kobojunkie:
I already gobbled it all using ata stew like many hours ago.

Pictures of ata stew and no oyel ayamase or idonbelieveu

armyofone:
True. For me though, I'm not a big fan of microwaved cooking.
I only use it to make my food warm.

I like the convenience of being able to cut cooking time with it.

Kobojunkie:
I like the convenience of being able to cut cooking time with it.

Sounds cool - i enjoy the cooking process maybe that's why I don't use microwave to cook.

Happy Valentine

Cruising my daughter's Pringles
She wee kee me with tears when she returns back from school.

ahnie:
Cruising my daughter's Pringles
She wee kee me with tears when she returns back from school.

And I thought ahnie was single all along.