As I mentioned, being on my own for a few weeks has me rustling up all the grub around the joint. Having paid a limited amount of attention as my excellent cook partner did most of the rustling in days past, and had left me with a considerable amount of boiled potatoes to keep me alive until her return (I reckon that's proof that I have some redeeming value here). The last six taters were showing signs of changing their corporeal state from starch-in-a-ugly-skin to rough hewn vodka (I do have some facility in sheff-speak). So I thought it best to rescue them through a process of washing, followed by near severe nuking, and closing with mashing (with butter and 1/2&1/2). A neat trick I had observed is that you can use a 'ricer' as the initial step in mashing.
My question is: I thought ricin' was dangerous - am I going to die a horrible death?
