being average: scallion potato cakes - ad hoc at home

...not the scallion potato cakes of course. These are Thomas Keller approved so you know they're good stuff.

Every year there's an Asian prodigy that pops up on YouTube who just stuns people all around the world. 3 years ago, it was Sungha and recently, there's this 5 year old who's on his way to becoming the next Jake Shimabukuro. I don't know what you did when you were 5 years old but I couldn't even play an instrument let alone read music.

 (he makes me want to smash my guitar into pieces and make chopsticks out of them)

I suppose I'm jealous (and I am) and on seldom occasions, I wish I was amazing at one single thing. When it comes to talents, I can do a lot of things but I'm not particularly good at anything. I can play a little guitar, I can cook (somewhat) and I'm not a genius either when it comes to academics.

I know I'm being ridiculous but what about you guys? Do you have an amazing hidden talent that no one knows of or are you like me - a jack of all trades?

Here's the ad hoc recipe for scallion potato cakes by Thomas Keller - a culinary genius - mastermind - who I hear is pretty good at cooking ;-)

Scallion Potato Cakes

From ad hoc at home, Serves 6

Ingredients:

- 5 scallions

- 3 pounds of russet potatoes

- 1/2 cup of cornstarch

1) Cut the ends off the scallions and slice them thinly on a diagonal. Set aside until needed.

2) Peel the potatoes and grate them using a grater or use your food processor's coarse shredder to shred them. Transfer the grated/shreded potatoes to a bowl with cold water and rinse the potatoes well.

3) Transfer the rinsed potatoes into a salad spinner and dry thoroughly.

4) Now, add the potatoes to a dry bowl and add the cornstarch. Toss the potatoes in the cornstarch to coat evenly.

5) In a large pan, add canola oil. When the oil's fluid, shimmering and "dancing", bring the heat down to medium and add 1/6 of the potatoes. Spread evenly, making sure not to press down on the potatoes to keep them light. Season the top of the potatoes with salt and pepper

6) Spread a generous layer of scallion greens over the potatoes and spread another 1/6 of the potatoes over the scallion layer. Season the top again with salt and pepper.

7) Once the first side is browned, turn the cake over to the other side and cook until the second side is browned and crispy.

8) Cut each scallion potato cake into quarters and serve immediately.