On Mon, 24 May 2021 01:48:57 -0700 (PDT), Cindy Hamilton
> wrote:

>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

Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.