Much ado about potatoes
Hi Patrick
hope you're not offended by my cooking suggestions. I think that vicky will need all the help she can get.
Potatoes
watch for any signs of green under the potatoe skin. the green forms when the potatoes are exposed to sunlight and the potatoes are not fit to eat. people have become violently ill from eating green potatoes. If there is just a slight tint of green, peel the potatoes and its ok to use the flesh if it is white. keep potataoes in a dark place and this wont be a problem.
if potatoes are sprouted just a bit, cut the sprouts off and use them, but if there are long sprouts the strength of the potatoe has gone to the sprouts. they are safe to eat, but generally they are soft and discarded. Dad would have planted any potatoes that sprout. today they usually treat potatoes so they don't sprout so easily.
to boil potatoes, cut them into quarters, usually with their skins on, unless they are old potatoes that you want to peel. Cover them in cold water and bring to a boil and cook until soft. they boil over easily, so put them in a pan that allows for expansion. They are started in cold water because they are a thick veggie and it allows a more even cooking. If you are in a hurry, and want to cover them with boiling water, cut the pieces small.
after cooking, remove the potato skins unless they are new potatoes. Serve hot if you want. Most of the vitamins are under the surface of the skin, so if you peel potatoes, do so thinly.
For potato salad - cool the potatoes and chop and combine with one or two boiled eggs. Add some Miracle whip salad dressing and you have it.
to make it more interesting, add green onions, cukes, parsley or dill. to the salad dressing you can combine some low fat sour cream to reduce the calories. add some dried herbs.
hash browns - chop the cooled potatoes and put a drizzle of olive oil in a frypan. add the potatoes, pepper and lightly brown. If you have a leftover baked potato you can use it as well.
soup - potatoes can be chopped fine, or grated and added to any soup. potatoes cook quickly and they add substance to a soup or stew.
potatoes do not have much flavor of their own, so they carry the flavors you add. Usually you only add about 3 strong flavors to a dish, so they don't overwhelm your taste buds. Onions often accompany potatoes.
Linda
Auntie,
Your hope was futile. I have taken the aforementioned offense. How dare you Auntie! How dare!
I don't think I've taken offense to anything you've done since you and the Gman swiped my knives back in chilliwack. Thank you Auntie. Taking offense was a marvelous idea. It was nice to get out again :D
"Onions often accompany potatoes" LOL!!!
"So if you're thinking about fighting a potato, bring some friends to take on the onions"
the nephew
hope you're not offended by my cooking suggestions. I think that vicky will need all the help she can get.
Potatoes
watch for any signs of green under the potatoe skin. the green forms when the potatoes are exposed to sunlight and the potatoes are not fit to eat. people have become violently ill from eating green potatoes. If there is just a slight tint of green, peel the potatoes and its ok to use the flesh if it is white. keep potataoes in a dark place and this wont be a problem.
if potatoes are sprouted just a bit, cut the sprouts off and use them, but if there are long sprouts the strength of the potatoe has gone to the sprouts. they are safe to eat, but generally they are soft and discarded. Dad would have planted any potatoes that sprout. today they usually treat potatoes so they don't sprout so easily.
to boil potatoes, cut them into quarters, usually with their skins on, unless they are old potatoes that you want to peel. Cover them in cold water and bring to a boil and cook until soft. they boil over easily, so put them in a pan that allows for expansion. They are started in cold water because they are a thick veggie and it allows a more even cooking. If you are in a hurry, and want to cover them with boiling water, cut the pieces small.
after cooking, remove the potato skins unless they are new potatoes. Serve hot if you want. Most of the vitamins are under the surface of the skin, so if you peel potatoes, do so thinly.
For potato salad - cool the potatoes and chop and combine with one or two boiled eggs. Add some Miracle whip salad dressing and you have it.
to make it more interesting, add green onions, cukes, parsley or dill. to the salad dressing you can combine some low fat sour cream to reduce the calories. add some dried herbs.
hash browns - chop the cooled potatoes and put a drizzle of olive oil in a frypan. add the potatoes, pepper and lightly brown. If you have a leftover baked potato you can use it as well.
soup - potatoes can be chopped fine, or grated and added to any soup. potatoes cook quickly and they add substance to a soup or stew.
potatoes do not have much flavor of their own, so they carry the flavors you add. Usually you only add about 3 strong flavors to a dish, so they don't overwhelm your taste buds. Onions often accompany potatoes.
Linda
Auntie,
Your hope was futile. I have taken the aforementioned offense. How dare you Auntie! How dare!
I don't think I've taken offense to anything you've done since you and the Gman swiped my knives back in chilliwack. Thank you Auntie. Taking offense was a marvelous idea. It was nice to get out again :D
"Onions often accompany potatoes" LOL!!!
"So if you're thinking about fighting a potato, bring some friends to take on the onions"
the nephew
Labels: i am prone to laughter, vote of confidence, wow subscription timed out
1 Comments:
Oh my baby you have an odd family...but I'm glad that all of them seem to be sweet and have our best interest at heart.. I'm Irish so potatoes are great!!!lol. I'll be expecting some potato soup. Oh poop..she forgot to mention the baccon that goes into the potato soup, better write her back and ask about that?
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