On Sunday, May 23, 2021 at 3:11:00 PM UTC-4, dsi1 wrote:
> On Sunday, May 23, 2021 at 8:58:47 AM UTC-10, wolfy's new skateboard wrote:
> > On 5/21/2021 11:52 PM, dsi1 wrote:
> > > On Friday, May 21, 2021 at 2:27:22 AM UTC-10, Gary wrote:
> > >> On 5/20/2021 7:01 PM, Alex wrote:
> > >>> Sqwertz wrote:
> > >>>> On Tue, 18 May 2021 14:20:00 -0700 (PDT), Bryan Simmons wrote:
> > >>>>
> > >>>>> But a bunch of folks here were writing that instant mashed potatoes
> > >>>>> have come a long way in the past few decades, so I bought some.
> > >>>>> --Bryan
> > >>>> Which BRAND though. Some are still shitty. I bought Idahoan
> > >>>> because they were out of Hungry Jack last time I shopped for them.
> > >>>> And I spit on Idahoan <ptooey>.
> > >>>>
> > >>>> -sw
> > >>>
> > >>> Hungry Jack are my go-to.
> > >> Speaking of potato products, I do like those "Mini Tater Tots." They
> > >> have a higher ratio of crispy outer to the soft insides.
> > >
> > > I had a roasted sweet potato the other day. My understanding is that they sell these on carts in Japan. This one was sold in a cart in a store. Ha ha, that's so weird. It's roasted in a way that causes the potato to get all sugary. Beats me what the process is. The result is a very sweet potato that's covered with caramelized sugar. It's pretty wonderful stuff.
> > > https://photos.app.goo.gl/CAAnhHWszTPGaBvq5
> > >
> >
> > https://thewoksoflife.com/japanese-sweet-potatoes/
> >
> > https://www.allrecipes.com/recipe/28...-sweet-potato/
> >
> > https://okonomikitchen.com/baked-jap...toes-yaki-imo/
> >
> > Process is dead simple stuff.
> >
> > STOVE TOP
> > Wash, wrap in foil (or leave naked) and place on a cast iron skillet
> > (affiliate link) covered
> > Cook on low heat for 60 minutes, turning them every 20 minutes
> > Turn heat off when you can pierce them with a chopstick and then let it
> > rest for 10 minutes before eating
> > Produces a super creamy cake-like texture much like baking it at 325 F
> I'm investigating the process. For one thing, you need a very specific potato. This isn't a regular sweet potato.

It looks like it might be the variety called "jewel yam" or the one called "garnet
yam". I see them at the grocery store, although perhaps not since the winter.
If I think of it, I'll look (just for my own interest, obviously) next time I'm there,
although I rarely go down that aisle.

Sweet potatoes are not as popular here, apparently, as they are in Hawaii. More so
than a decade or two ago, when they were pretty much relegated to Thanksgiving.

Cindy Hamilton