Looks great !!!

Thanks for uploading the rest of the series, too !

Maybe they use the starch in the potato to "glue" it all together better ?! Basically as a binder.

Thanks for the other uploads, too. This is a nice series.

CA's gravy only takes an hour - in theory ... maybe it's because my knife skills lack and my stove is old but I surely need 1 1/2 hrs to get the vegetables soft in it. Apart from that it produces excellent results even without a pressure cooker.

Thank you very much!!

Nice link, Phil.

Just a hint regarding chopping onions: For my first base I chopped them really finely and it was a major pain for me (my wife usually does the cooking). For my next base I just divided them into quarters instead. Much less cutting/hassle and they still cooked through. Took maybe 15 minutes longer.

So - don't worry about chopping them too finely, IMHO.

Hhhm, I want some for breakfast

I understand that it's much easier to use volumetric proportions but IF all the recipes here were using actual weights then they would scale much easier and reliably.

One should note that "1 teaspoon" or "1 tablespoon" can be a variety of things. I have two different sets of measuring spoons, for example. One is a set I bought from IKEA and the other is a US kit. They are VASTLY different in volume. I'd say that the US tablespoon is roughly 1.5x the IKEA measuring tablespoon. Other people just use a "real" tablespoon which doesn't hold near as much as any of my measuring tablespoons, for example.

I'd love for the recipes here to use grams instead. I'll try and rewrite some of the recipes here to use weight for myself next time I make them.