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Showing results for tags 'Potatoes'.
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Boy, I baked - or tried to bake - two Russet potatoes (organic, purchased at Whole Foods) that simply would not get soft. I baked them at 450 for an hour (more than enough to conquer the toughest of small potatoes), could not stick a fork in them, so microwaved for 3 minutes. They were *still* so hard that I couldn't separate them out with a fork. "Potatoes that Will Not Cook" on idahopotato.com
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This is an odd one: A Potatom is a single plant that produces both potatoes and tomatoes. Vreugdenhil Young Plants (the corporate owner (?) of Pick-&-Joy) is based in The Netherlands.
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Is cooking oven roasted red potatoes only as easy as coating with olive oil and Rosemary and then baking in a 350 oven for fifteen to twenty minutes?
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I remember first having Yukon Gold potatoes, maybe twenty or thirty years ago. Baked, by themselves, they had a silken, almost "wet" texture that was unmistakable. Now, I baked some Yukon Golds, and I detect a distinct hint of Russet. Is it possible that, over the years and decades, there has been some cloning going on between the two? These have a "starchy," almost "yeasty" note that I'm almost certain Yukon Golds didn't possess twenty years ago. This yeasty-starchiness is in the bouquet, the texture, and even in the taste - three separate aspects of the potato. Not overwhelming, but present. (I'm not good at very many things in this world, but for some reason, I have something close to a "photographic" palate memory, and I'm pretty sure these are starchier and more Russet-like than Yukon Golds used to be - there's almost a "graininess" to them; twenty years ago, they were silky, I'm sure they were. Have you ever smelled something, and a memory popped into your head that you hadn't thought of in decades? Same type of thing, except it happens to me a lot. To this day, I swear that the Fairfax McDonald's (across from Woodson H.S.), and *only* the Fairfax McDonald's, went through a period of about a year (this is about fifteen years ago) where they were using a tiny hint of turmeric in their mustard. Why? I have no idea, but I'd bet on it, and I wonder if McDonald's sometimes tries to "slip in" things like this for test marketing. It wasn't at all unpleasant, but it was nearly unmistakable, and then, one day, it was gone.) Possible? Delusional? Any thoughts?
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I saw smoked potatoes being offered in two different restaurants this weekend: Fiola Mare and Garrison - does anyone know of any other places in town offering them? And is this a recent phenomenon? I may have seen them in times past, but I just don't remember. How do you smoke a potato? I guess the same way you smoke brisket.