Comments on: Flipping the Bird

By: Jon Davies

Jon Davies — Thu, 19 Nov 2009 10:00:07 +0000

Heavy cream has the best flavor and will give a good texture, but milk, half and half, or light cream will work.

darlene — Wed, 18 Nov 2009 21:06:23 +0000

The Mashed Potatoes sound yummy! For the cream, do you use light cream, heavy cream, or half & half? Thanks!

CapeMay.com — Wed, 04 Nov 2009 19:14:38 +0000

Oh dear! We'll check with Persnickety and edit the recipe accordingly. Thank you for letting us know!

Joanie — Wed, 04 Nov 2009 12:50:51 +0000

Your recipe for the pumpkin pie sounds good, but it doesn't

show how much sugar to use for the filling.

marti — Wed, 04 Nov 2009 11:20:49 +0000

Well, If I can get everyone to sit still long enough and catch them BEFORE they gobble

the mashies – I will send you a photo! THANKS!

CapeMay.com — Mon, 02 Nov 2009 17:22:01 +0000

We agree – they are delicious! Thanks so much for your comments!

CapeMay.com — Mon, 02 Nov 2009 17:21:37 +0000

Enjoy! We hope you'll share photos with us!

marti — Mon, 02 Nov 2009 14:06:44 +0000

Have been seeing the Yukon Gold on the cooking channel for months and have never

used – usually use the red – but this year, because of this recommendation I am "going for

the gold!" THANKS

Beth Looney — Sun, 01 Nov 2009 08:53:26 +0000

Yukon gold potatoes do make the best mashed. I always use them.

The Persnickety Chef column is my favorite-Thanks!