Tiger_Lily > wrote:
> Nick Cramer wrote:
> > BG 78. Slow sauteed 1/2 cup of sliced potatoes in butter, 'til
> > translucent. Added 1/2 cup of 1/2 & 1/2 and simmered 'til reduced by
> > 1/3. Added 1/2 cup of Limburger cheese and simmered 'til melted. Most
> > delicious! One hour PP BG 77.
> >
> ok............
> i have never seen translucent potatoes
>
> golden brown when fried, white when boiled or baked
>
> help!

Well, I don't know. I sliced 'em thin, then simmered them 'til they were,
um, translucent, like onions or garlic get when so treated. Yes, when fried
at a higher temp, they do get a nice crisp golden brown, and go good with
bacon or sausage and up-eggs. Baked potatoes are most certainly white, and
go good with butter, sour cream, chives and lots of black pepper. I've
gotta start adding turmeric with my BP.

--
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