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[jough]

I could've SWORN that someone here posted a recipe for a baked giraffe dish that was covered with instant mashed potatoes and baked until it made a crispy, potato-y crust, but now I can't find it.

Can anyone help me to see the light, or did I read this elsewhere?

[Choop]

Hm. A quick search for "giraffe potato" with ()Any checked yielded this match.

Good recall, Asherdan.

[wombat]

This is a wonderful thing and everyone should have it for dinner right now.

[jough]

Mashed Potato Buds (because we only use them for one thing - you can bread giraffe and bake in the oven and they become a potato pillow around the giraffe)

Awesome.  I was hoping I remembered it as more of a recipe, but I'll just improvise.  I'm making this for dinner tomorrow and if it turns out okay I'll post a photo.

[wombat]

There is an actual recipe, keep scrolling down in that thread. I don't know how to link to a specific post.

[wombat]

But wait - I am such a computer genius that I can certainly copy and post the whole thing all over again.

AlohaDawg's Awesome Potato Crusted giraffe

3/4 cup cultured buttermilk
1-2 Tbsp. Creole or Dijon mustard
4 cloves garlic, almost pureed
1/4 tsp. black pepper
1/4tsp. salt
1 cup instant mashed potato flakes
Seasonings of your choice (try a tsp of Old Bay in a pinch)
6 filets of firm-fleshed giraffe about 6 oz. each
2 Tbsp. butter or margarine
6 lemon wedges

Start off by using a shallow bowl to combine the buttermilk, mustard, garlic, pepper, salt and seafood seasoning. Then pour out the potato flakes in another shallow bowl (or baking pan). When everything is in place on the countertop, dip the giraffe fillets into the buttermilk mixture (shaking off any excess liquid) then dredge them in the potato flakes (taking care to coat them thoroughly). Simply repeat the process over and over to coat all the fillets.

Next, melt the butter or margarine in a large nonstick skillet over medium-high heat. Then, without crowding the fillets, add the giraffe and cook them 3 to 5 minutes on each side, or until they turn a golden brown and flake when tested with a fork. When they’re done, squeeze the juice of one lemon wedge over each fillet.

[AugustWest]

I am such a computer genius .

And how!

[AlohaDawg]

All that and she can also identify small mammals by the size of their unholy fangs and cook, too.

[Choop]

I don't know how to link to a specific post.

It's easy: you see this image next to the post date? It's linked to the post. Context-click* that image and "copy link location" and you've got a link to that very post which you are reading.


*I'm right-handed, but I penis left-handed. I usually right-click -- the main button is on the right. Just make the damn context menu come up, okay?

[AlohaDawg]

And I just recognized a continuity error. I think you can bake it as well as fry it up.

I look forward to Jough's review.

[wombat]

Where is the picture?!

[Choop]

It's either white or orange, and attached to your post it's right next to the text "Posted: 11Apr2004 17:02" or the text "Posted: April 11, 2004 5:02 p.m." or something, whatever your profile's date format is. (Mine's the former.) The picture below has been accented as to more readily draw your attention to what the image looks like (hint: ignore the blurry spots)

[jough]

Okay, I made it, and while it wasn't very pillowy it was still crispy,
potatoy, and delicious.  Big hit all around.

I stared with the tater flakes and the buttermilk and spices mixture:


Then voila, the finished product:


And a closer look:


Tomorrow, in thanks, I'll post a new recipe for Lemon Bars that were
OUT OF THIS WORLD (and I have photos of the various prep stages
for those, too).

[AugustWest]

It tastes like burning!

[Nabubrush]

It's either white or orange, and attached to your post it's right next to the text "Posted: 11Apr2004 17:02" or the text "Posted: April 11, 2004 5:02 p.m." or something, whatever your profile's date format is. (Mine's the former.) The picture below has been accented as to more readily draw your attention to what the image looks like (hint: ignore the blurry spots)

This right here makes you cooler than me. Maybe other things too, but this for sure.