Crispy On The Mic Blog!

CRISPY on the OUTSIDE...

2011-07-19T02:08:00.000-04:00

Tots - Crispy on the Outside from james domroe on Vimeo.
Tots

shot during the madness of taste of syracuse

directed/shot/edited/jamesdomroe

jamesdomroe.com

POTATO RAPPER!

2011-04-10T23:55:00.000-04:00

POTATO RAPPER!: "I connected Blogger to my http://flavors.me page - http://flavors.me/crispyonthemic"

'CRISPY' by ToTs & MIx Master Mash

2011-04-04T00:05:00.001-04:00

Listen to 'CRISPY' by ToTs & MIx Master Mash #crispyonthemic

http://bln.kr/14UX/

Emmett VanSlyke's {MIX MASTER MASH!} Bio...

2011-03-05T01:31:00.000-05:00

CLICK HERE TO READ EMMETT'S BIOGRAPHY, DISCOGRAPHY & ACCOLADES!

ToTs on ABC NEWS!!!

2010-08-13T11:35:00.000-04:00

Have you met the world's only potato rapper?...

2010-07-11T11:37:00.000-04:00

Nate Mattise and SU Grad wrote an amazing article about ToTs and then submitted it to USAToday's PoPCANDY Blog. It was accepted and you can read the full post here.

ToTs debuts at the Westcott tonight!

2010-04-23T14:47:00.000-04:00

We've Meet (& Po-Tay-Toed) our goal!!!

2010-03-22T13:09:00.000-04:00

Album #3 Au No You Didn't is on the way! Thanks for all your support. Look forward to more updates soon! Mix Master Mash & I will be finishing the recording over the next month with a late Spring CD Release date!

Deep Fried the music video Launched!

2010-01-09T17:53:00.000-05:00

Click the link to view the premiere of the ToTs music video for Deep Fried!

Oooh ToTs, Things are gonna fry easier...

2009-11-19T16:14:00.000-05:00

Free website - Wix.com

Wrapped in Foil, Fried in Oil...

2009-11-13T15:20:00.000-05:00

<a href="http://crispyonthemic.bandcamp.com/track/twice-baked">TWICE BAKED by ToTs</a>

Band Camp

2009-11-03T16:41:00.000-05:00

<a href="http://crispyonthemic.bandcamp.com/album/the-coup-de-tots">TWICE BAKED by ToTs</a>

All about Potatoes!

2009-10-05T15:03:00.000-04:00

Delicious Taters before they're smashed into homemade champ mashed potatoes at Kitty Hoynes!

This Spud's for you!

2009-09-28T12:13:00.001-04:00

Click here to view video

Female Audience (Mary Apple) member throws Letterman a heart-shaped potato to give to president OBAMA!

Letterman obliges catches it and gives it to the president who accepts it and calls it remarkable!

He then thanks her for sharing.

250 ways to make me hungry

2009-09-23T23:40:00.004-04:00

My friend Tony bought me a book at a rummage sale in Brooklyn called "250 ways to serve Potatoes" released originally in 1940 by the Culinary Institute in the U.S. The version that was gifted to me was a little newer, because of the multi-color cover. In essence a cookbook, in disguise an index of potato dishes (that I will rap about!)

just a few jems...

Potato Flakes

Butter a baking-dish and press hot boiled potatoes into it through a colander or potato ricer, having first sprinkled the potatoes with salt and pepper. Put into the oven for a few minutes and serve. Or, sprinkle with crumbs, pour over a little melted butter, and brown in the oven.

Potatoes Julienne

Cut peeled and sliced potatoes into thin matchlike shreds. Soak for an hour in cold water, drain, dry thoroughly, and fry in deep fat in a frying-basket. Sprinkle with salt and serve. These are sometimes called Shoestring Potatoes.

Hashed Brown Potatoes

Peel and chop fine enough raw potatoes to make a pint. Heat two tablespoonfuls of beef drippings in a frying-pan, add the potatoes, sprinkle with salt and pepper, add two tablespoonfuls of stock or hot water, cover and cook slowly until soft, then more rapidly until brown. If more liquid is required, add a little stock or water or cream. When a crisp crust is formed, loosen at the edges, and turn like an omelet.

Lyonnaise Potatoes

Slice two small onions and fry in butter. Reheat with six or eight boiled potatoes sliced thin or cut into dice. Season with salt and pepper, cook until brown, sprinkle with minced parsley, and serve. A few drops of vinegar or a teaspoonful of lemon-juice may be added.

Mashed Potatoes

Peel potatoes and soak for an hour in cold water. Drain, cover with fresh cold water, adding a tea-spoonful of salt. Boil, put through a potato ricer, season liberally with butter, moisten slightly with milk or cream, and add pepper and salt to taste. If desired, add a little celery salt. Beat thoroughly and serve; or, put into the serving-dish, score the top into squares with a knife, pour over a little melted butter, and brown in the oven.

Boiled New Potatoes

Scrape off the skins, or rub off with a coarse cloth. Soak for an hour in cold water, drain, cover with cold salted water, and bring to the boil. Cook for half an hour, drain, sprinkle with salt, and dry for two or three minutes before serving. Add a little melted butter if desired. Or, pour over a cupful of cream or milk, which has been boiled with a heaping tablespoonful of butter. Or season with salt, pepper, minced parsley, melted butter and cream; a sprinkle of carraway seed may be added, or, serve with Hollandaise Sauce.

Potatoes O'Brien

Cut boiled potatoes into dice and reheat in butter with canned red peppers cut into strips or fried green peppers, or both, and season with chopped onion fried in butter if desired. Or, prepare according to directions given for French Fried Potatoes, cutting into dice and frying with them the red or green peppers or both.

Stuffed Potatoes

Cut the top from each of six baked potatoes, scoop out the pulp, and mash to a smooth paste with three tablespoonfuls each of butter and cream, and salt and pepper to season. Add one-fourth cupful of grated cheese and cook to a smooth paste. Take from the fire, stir in one well-beaten egg, fill the skins, and bake.

Potatoes And Cheese

Peel and chop raw potatoes and cook, covered, very slowly in seasoned butter. When they are soft, drain and put into a baking-dish in layers, alternating with grated Parmesan cheese. Pour over a little melted butter and bake for half an hour in a slow oven. Serve in the same dish.

Potatoes A La Provencale

Peel and slice the potatoes, wipe very dry, and saute" in oil. Cook slowly, adding a little minced garlic and onion towards the last. Finish cooking in the oven. Just before serving, drain and season with salt, minced parsley, and lemon-juice.

LATER TATERS....

NPD

2009-09-14T20:07:00.004-04:00

ToTs on TK99 for National Potato Day was featured in the Gomez & Dave "Best-Of" Show.

CLICK HERE TO LISTEN

Tyler Perry's Walk-Up Radio

2009-09-01T16:57:00.003-04:00

Tomorrow at Wise Guys Comedy Café (New location on the corner of S. Salina and Washington Streets in the former Traditions) ToTs and Mash will perform as the "house band" for Walk-Up Radio! from 6 - whenever I run out of rhymes! suckas!

FREE ADMISSION!
check it out!

Facebook Event Page

FRIED MASHED POTATO ON A STICK!

2009-08-28T12:18:00.004-04:00

Today at the "Great New York State Fair!" Bridge Street featured some new fried food items. Newcomer to the Fair this year, "Iventori Concessions" out of St. Paul, MN. Not "Deventori" like dumb ass Carrie Lazarus referred to them LIVE this morning on Bridge Street.

WATCH THE VID

Located at the end of the famous Restaurant Row these are sure to be the new treat for tuber-fans at the Fair.

Check out this article from the New Times on this year's Potato related items.

SNT Tuber Top

99 Orders but a ToT Ain't one

2009-08-27T10:52:00.007-04:00

A week ago yesterday ToTs & Mash were invited to
perform and be interviewed on local classic rock
station TK99.5FM by the Gomez & Dave Morning Show.

As many of you know, It was National Potato Day!
We had a great time getting interviewed and a lot of
positive feedback! Check out this vid for an insider's
view of the interview at the station!

LATER TATERS

How'd you get such an awseome job?

2009-08-26T14:33:00.000-04:00

John Shaw has a title where he works and that title is CHIP MASTER! I've been called "Spud Stud", I've been referred to as the golden-one, even "DJ ToTs" (When everyone knows I'm an emcee and Mix Master Mash is my DJ!) But Chip Master is an amazing title!

""Dirty" Potato chips are kettle cooked one batch at a time and use premium, all natural ingredients for a crunchier, tastier chip," according to Shaw.

Eight Flavors ranging from no salt to salt & vinegar are described below!
The brief yet elegant descriptions make me wonder how Dirty hasn't taken over the kettle cooked world yet!?

ANSWER: it costs $24.00 for a 25 pack sampler online!
NET WT per bag = 2oz.

Talk about profit!

POTATO CHIPS
	SEA SALTED (REGULAR) - For the purest who likes the great natural potato flavor with a touch of salt.
	SOUR CREAM AND ONION - A creamy smooooth taste with a hint of onion.
	SPICY CAJUN - Developed by our cousin Boudreaux who plays the fiddle ina Zydeco band. Note this flavor does contain artificial shrimp flavoring because some folks are allergic to shellfish. It makes them puff up like a blowfish.
	HONEY MUSTARD - What started as a salad dressing tastes great on potato chips with the perfect blend of sweet and tangy flavors.
	JALAPENO HEAT - Heat freaks can't get enough of our XXX alarm, "full-bodied" jalapeno flavor. Start by looking for something cold to drink before opening this bag.
	MESQUITE BBQ - Everyone knows that mesquite wood makes the best bar-b-que and ours captures the true flavor of the old southwest.
	SALT & VINEGAR - A lot of folks like to pucker up and vinegar will certainly make you do it
	SALT FREE - Like big flavor but can't have salt? We get tons of "thank you" mail from folks who are on a salt free diet or just don't like salt.

Long story short these chips are available locally at Brooklyn Pickle (both locations) and the Blue Tusk! A crispy edition to any sandwich!

LATER TATERS