FERRANTE wrote:
>
> I never heard of this, but it sure seems to make peeling a potato easy
> as Mary from Gilligan's Island demonstrates!
>
> http://www.youtube.com/watch?v=z4W0qIPJmoo
>
> Mark

That's neat! An easy trick for sure.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

FERRANTE wrote:

> I never heard of this, but it sure seems to make peeling a potato easy
> as Mary from Gilligan's Island demonstrates!
>
> http://www.youtube.com/watch?v=z4W0qIPJmoo

Hi Mark ... we covered this thread last week. I tried Dawn Well's method
and had less than stellar results. Most everyone agreed that they could
peel the potato quicker than the boiling method and cold water bath.

Interesting video in any case.

--Lin

On Fri, 06 Mar 2009 17:51:10 -0800, Lin >
wrote:

>Hi Mark ... we covered this thread last week. I tried Dawn Well's method
>and had less than stellar results. Most everyone agreed that they could
>peel the potato quicker than the boiling method and cold water bath.

My mom always did it that way when she made potato salad. She did the
eggs and potatoes in the same water. The skins just slipped off. But
you still had to dig the eyes out.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

Damsel in dis Dress wrote:
>
> On Fri, 06 Mar 2009 17:51:10 -0800, Lin >
> wrote:
>
> >Hi Mark ... we covered this thread last week. I tried Dawn Well's method
> >and had less than stellar results. Most everyone agreed that they could
> >peel the potato quicker than the boiling method and cold water bath.
>
> My mom always did it that way when she made potato salad. She did the
> eggs and potatoes in the same water. The skins just slipped off. But
> you still had to dig the eyes out.
>
> Carol

OK, maybe I'm missing something. Why do potato eyes get removed? After
all, they're not when the potatos are baked.

Sky, who's ever curious

P.S. Yes, I could've Googled, but it 'is' an on-topic subject for
discussion ;D

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Carol wrote:

> My mom always did it that way when she made potato salad. She did the
> eggs and potatoes in the same water. The skins just slipped off. But
> you still had to dig the eyes out.

I do the same thing as your mom when making potato salad, but I quarter
the potatoes so that they have cooked evenly throughout. Whole potatoes
cooked for the amount of time Dawn Wells indicated left me with a potato
that was somewhat cooked to about 1/2" in, then solid the rest of the
way. I ended up having to cook them more after the not-so-easy peeling.

What I realized was that the potato you start with has to be near
perfect, no eyes or blemishes, because those are the points that the
skin starts sloughing (in addition to the scoring of the tater). I ended
up using my bird beak knife to clean the rest of the peel off.

I might as well have peeled and boiled as I normally would have after
trying that experiment.

--Lin

On Fri, 06 Mar 2009 20:07:23 -0600, Sky >
wrote:

>Damsel in dis Dress wrote:
>>
>> On Fri, 06 Mar 2009 17:51:10 -0800, Lin >
>> wrote:
>>
>> >Hi Mark ... we covered this thread last week. I tried Dawn Well's method
>> >and had less than stellar results. Most everyone agreed that they could
>> >peel the potato quicker than the boiling method and cold water bath.
>>
>> My mom always did it that way when she made potato salad. She did the
>> eggs and potatoes in the same water. The skins just slipped off. But
>> you still had to dig the eyes out.
>>
>> Carol
>
>OK, maybe I'm missing something. Why do potato eyes get removed? After
>all, they're not when the potatos are baked.

They are when *I* bake them! LOL! I dunno. Who wants to eat the
sprouts on potatoes? Not me.

>Sky, who's ever curious
>
>P.S. Yes, I could've Googled, but it 'is' an on-topic subject for
>discussion ;D

I'm not the "Google is your friend" type.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

Sky wrote:

> OK, maybe I'm missing something. Why do potato eyes get removed? After
> all, they're not when the potatos are baked.

I always remove the eyes -- that is if little nubbins are starting to
grow from them -- regardless of how I prepare them.

Blind your potatoes -- this way they don't see that big pot of boiling
water they're going into. ;-)

--Lin (feeling a bit silly this Friday night)

Lin wrote:

> What I realized was that the potato you start with has to be near
> perfect, no eyes or blemishes, because those are the points that the
> skin starts sloughing (in addition to the scoring of the tater). I ended
> up using my bird beak knife to clean the rest of the peel off.
>
> I might as well have peeled and boiled as I normally would have after
> trying that experiment.

It takes what? ... maybe 10 seconds to pare the skin off a potato? Thats
about the time it takes to soak the par boiled potato in ice water, plus
the time it takes to heat up the water, and then the time it takes to
par boil. It's a neat trick, but hardly a time or work saver.

On Fri, 06 Mar 2009 18:08:51 -0800, Lin >
wrote:

>Carol wrote:
>
>> My mom always did it that way when she made potato salad. She did the
>> eggs and potatoes in the same water. The skins just slipped off. But
>> you still had to dig the eyes out.
>
>I do the same thing as your mom when making potato salad, but I quarter
>the potatoes so that they have cooked evenly throughout. Whole potatoes
>cooked for the amount of time Dawn Wells indicated left me with a potato
>that was somewhat cooked to about 1/2" in, then solid the rest of the
>way. I ended up having to cook them more after the not-so-easy peeling.

The sound isn't working on my computer, so all I could do was watch
the video. Shame that it works out that way.

>What I realized was that the potato you start with has to be near
>perfect, no eyes or blemishes, because those are the points that the
>skin starts sloughing (in addition to the scoring of the tater). I ended
>up using my bird beak knife to clean the rest of the peel off.
>
>I might as well have peeled and boiled as I normally would have after
>trying that experiment.

I'm not a potato skin-slipper-offer, myself. When I make potato
salad, I peel, then cube the potatoes exactly as they'll be in the
salad. They cook very quickly when they're in small pieces, and I
don't have to mess with hot potatoes after they're cooked.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

Dave Smith wrote:

> It takes what? ... maybe 10 seconds to pare the skin off a potato? Thats
> about the time it takes to soak the par boiled potato in ice water, plus
> the time it takes to heat up the water, and then the time it takes to
> par boil. It's a neat trick, but hardly a time or work saver.

Exactly. I happened to be doing potatoes last week when the link was
posted so I thought I would give it a try. I had plenty of time for it.
I did it like the video instructed but it didn't work like Mary Ann's.
Maybe if the Professor was in the kitchen with me the results would have
been better.

--Lin

Sky wrote:

> OK, maybe I'm missing something. Why do potato eyes get removed? After
> all, they're not when the potatos are baked.


The old wife's tale is that the potato eyes/buds are poison. I'd bet
they ain't that poisonous but only up to a buck fifty.

>
> Sky, who's ever curious
>
> P.S. Yes, I could've Googled, but it 'is' an on-topic subject for
> discussion ;D
>

Damsel in dis Dress wrote:
>
> On Fri, 06 Mar 2009 20:07:23 -0600, Sky >
> wrote:
> >
> >OK, maybe I'm missing something. Why do potato eyes get removed? After
> >all, they're not when the potatos are baked.
>
> They are when *I* bake them! LOL! I dunno. Who wants to eat the
> sprouts on potatoes? Not me.

There's a difference I think. If there're any growing sprouts (very
little ones I might say), I always remove those, otherwise, it's time to
get new potatoes! I mean, why remove the 'eyes' if nothing has
sprouted? I vaguely remember being told to do somesuch as a youngster
when given the almost daily chore of peeling potatos, but I don't think
I ever knew why. As I mentioned already, the eyes are rarely removed as
far as I know when the potato is baked, and certainly never at a
restaurant (are they?).

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Lin wrote:
>
> Sky wrote:
>
> > OK, maybe I'm missing something. Why do potato eyes get removed? After
> > all, they're not when the potatos are baked.
>
> I always remove the eyes -- that is if little nubbins are starting to
> grow from them -- regardless of how I prepare them.
>
> Blind your potatoes -- this way they don't see that big pot of boiling
> water they're going into. ;-)
>
> --Lin (feeling a bit silly this Friday night)

Yeah, definitely remove the little nubbins

Sky, who wonders if there's room in the 'silly club' to join?

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

I never heard of this, but it sure seems to make peeling a potato easy
as Mary from Gilligan's Island demonstrates!

http://www.youtube.com/watch?v=z4W0qIPJmoo

Mark

Omelet wrote:

> I just use Yukon golds.
>
> Those don't have to be peeled. ;-)

I smell another rfc poll!

--Lin

On Fri, 06 Mar 2009 20:58:18 -0600, Sky >
wrote:

>Damsel in dis Dress wrote:
>(snip)
>
>> When I make potato salad, I peel, then cube the potatoes
>> exactly as they'll be in the salad. They cook very quickly
>> when they're in small pieces, and I don't have to mess with
>> hot potatoes after they're cooked.
>
>That's exactly how I make my potato salad, too Do you by chance add
>poppy seeds, also? Those make a really good addition to potato salad.

Nopers. It has never occured to me to add them. I'll ask Crash, etc.
if they think they'd like it that way. Here's my recipe. I actually
wrote everything down once, a few years ago. Now I get consistent
results, and don't forget important ingredients (probably the
potatoes, knowing me).

* Exported from MasterCook *

Dilled Potato Salad

Recipe By :Carol Peterson
Serving Size : 0 Preparation Time :0:00
Categories : Potatoes Salads/Dressings
Side Dishes Signature Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 medium russet potatoes -- diced
4 large eggs -- hard cooked
1 cup mayonnaise
1 tablespoon prepared mustard
3 tablespoon dill pickle juice -- *
1/2 cup dill pickles -- minced
1/2 teaspoon dill weed
1/2 teaspoon onion powder
1 salt and pepper -- to taste

* If red potatoes are used, reduce pickle juice to 2 tbsp.

1. Hard cook the eggs; chill, remove shells, and cut in half. Remove
yolks and dice the whites. Set aside
2. Cook potatoes in water until desired tenderness. Drain; rinse under
cold, running water to stop the cooking process.
3. While potatoes are cooking, combine mashed egg yolks with remaining
ingredients.
4. Combine chilled potatoes and the sauce mixture. Add egg whites.
5. Refrigerate for several hours or overnight, to allow flavors to
blend.
6. Check for moisture. If too dry, add more pickle juice or milk until
desired consistency is achieved.
7. Sprinkle paprika on top just prior to serving, if desired.

VARIATIONS:
- Use dill pickle relish instead of chopped pickles.
- Use fresh minced onions in place of onion powder.
- Add finely chopped celery for crunchiness.
- Add a dash of tabasco sauce for a little extra zing.

--
Change "invalid" to JamesBond's agent number to reply.

In article >,
Lin > wrote:

> Omelet wrote:
>
> > I just use Yukon golds.
> >
> > Those don't have to be peeled. ;-)
>
> I smell another rfc poll!
>
> --Lin

<lol> Could be interesting in CC takes the bait.

Why don't you e-mail her with the specifics of your idea?
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Damsel in dis Dress > wrote in
:

> On Fri, 06 Mar 2009 18:29:00 -0800, Lin >
> wrote:
>
>>Carol wrote:
>>
>>> I'm not a potato skin-slipper-offer, myself. When I make potato
>>> salad, I peel, then cube the potatoes exactly as they'll be in the
>>> salad. They cook very quickly when they're in small pieces, and I
>>> don't have to mess with hot potatoes after they're cooked.
>>
>>Having done it both ways, I like the texture of the potatoes when
>>quartered and boiled in heavily salted water with the skins on. After
>>they have cooled adequately, the skins come right off and then I chunk
>>the quarters up into sizes I like.
>>
>>I don't know why I like them better done this way (and your way is
>>great as well) but my family notices the difference when I peel, chop
>>then boil.
>>
>>--Lin (too much emphasis on texture?)
>
> Who knows? I also use russets instead of reds, because of texture. We
> like the softer potatoes. Diff'rent strokes.
>
> Carol
>

I use red spuds and perfer to bake them for potato salad the day before,
That way you get a nice salad and some cheesey potato skin appetizers if
you want.

That is if I bother to remove the skins, leaving the skins on is an
option you can pursue.

Red gem spuds is what I grew up on and what I am used to. Other types
taste off or wierd to me...well maybe yukons are ok-ishly close in taste.
(Did I just invent a word?)

--

The beet goes on -Alan

Damsel in dis Dress > wrote in
:

> On Fri, 06 Mar 2009 18:29:00 -0800, Lin >
> wrote:
>
>>Carol wrote:
>>
>>> I'm not a potato skin-slipper-offer, myself. When I make potato
>>> salad, I peel, then cube the potatoes exactly as they'll be in the
>>> salad. They cook very quickly when they're in small pieces, and I
>>> don't have to mess with hot potatoes after they're cooked.
>>
>>Having done it both ways, I like the texture of the potatoes when
>>quartered and boiled in heavily salted water with the skins on. After
>>they have cooled adequately, the skins come right off and then I chunk
>>the quarters up into sizes I like.
>>
>>I don't know why I like them better done this way (and your way is
>>great as well) but my family notices the difference when I peel, chop
>>then boil.
>>
>>--Lin (too much emphasis on texture?)
>
> Who knows? I also use russets instead of reds, because of texture. We
> like the softer potatoes. Diff'rent strokes.
>
> Carol
>

I use red spuds and perfer to bake them for potato salad the day before,
That way you get a nice salad and some cheesey potato skin appetizers if
you want.

That is if I bother to remove the skins, leaving the skins on is an
option you can pursue.

Red gem spuds is what I grew up on and what I am used to. Other types
taste off or wierd to me...well maybe yukons are ok-ishly close in taste.
(Did I just invent a word?)

--

The beet goes on -Alan

Damsel in dis Dress wrote:
>
> On Fri, 06 Mar 2009 20:58:18 -0600, Sky >
> wrote:
>
> >Damsel in dis Dress wrote:
> >(snip)
> >
> >> When I make potato salad, I peel, then cube the potatoes
> >> exactly as they'll be in the salad. They cook very quickly
> >> when they're in small pieces, and I don't have to mess with
> >> hot potatoes after they're cooked.
> >
> >That's exactly how I make my potato salad, too Do you by chance add
> >poppy seeds, also? Those make a really good addition to potato salad.
>
> Nopers. It has never occured to me to add them. I'll ask Crash, etc.
> if they think they'd like it that way. Here's my recipe. I actually
> wrote everything down once, a few years ago. Now I get consistent
> results, and don't forget important ingredients (probably the
> potatoes, knowing me).
>
> * Exported from MasterCook *
>
> Dilled Potato Salad
>
> Recipe By :Carol Peterson
> Serving Size : 0 Preparation Time :0:00
> Categories : Potatoes Salads/Dressings
> Side Dishes Signature Dishes
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 8 medium russet potatoes -- diced
> 4 large eggs -- hard cooked
> 1 cup mayonnaise
> 1 tablespoon prepared mustard
> 3 tablespoon dill pickle juice -- *
> 1/2 cup dill pickles -- minced
> 1/2 teaspoon dill weed
> 1/2 teaspoon onion powder
> 1 salt and pepper -- to taste
>
> * If red potatoes are used, reduce pickle juice to 2 tbsp.

What? No chopped celery??!!!! Oh My! <G> My recipe is a little
different. I add chopped celery and never use pickles/juice nor dill.
I will add poppy seeds and worchestershire sauce along with some tabasco
sauce, chili powder and a dash of red pepper. Oh, also a wee bit of
lemon juice. I think I'm forgetting something too -- oh, I know - a tad
bit of garlic powder (insert choice of garlic) also. Sometimes, for a
kick, it's fun to add some curry powder, too. Chopped green onions give
a good visual contrast, and taste, too!

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

hahabogus wrote:
>
> Damsel in dis Dress > wrote in
> :
>
> > On Fri, 06 Mar 2009 18:29:00 -0800, Lin >
> > wrote:
> >
> >>Carol wrote:
> >>
> >>> I'm not a potato skin-slipper-offer, myself. When I make potato
> >>> salad, I peel, then cube the potatoes exactly as they'll be in the
> >>> salad. They cook very quickly when they're in small pieces, and I
> >>> don't have to mess with hot potatoes after they're cooked.
> >>
> >>Having done it both ways, I like the texture of the potatoes when
> >>quartered and boiled in heavily salted water with the skins on. After
> >>they have cooled adequately, the skins come right off and then I chunk
> >>the quarters up into sizes I like.
> >>
> >>I don't know why I like them better done this way (and your way is
> >>great as well) but my family notices the difference when I peel, chop
> >>then boil.
> >>
> >>--Lin (too much emphasis on texture?)
> >
> > Who knows? I also use russets instead of reds, because of texture. We
> > like the softer potatoes. Diff'rent strokes.
> >
> > Carol
> >
>
> I use red spuds and perfer to bake them for potato salad the day before,
> That way you get a nice salad and some cheesey potato skin appetizers if
> you want.
>
> That is if I bother to remove the skins, leaving the skins on is an
> option you can pursue.
>
> Red gem spuds is what I grew up on and what I am used to. Other types
> taste off or wierd to me...well maybe yukons are ok-ishly close in taste.
> (Did I just invent a word?)

Oh, but loaded potato skins are so good!!!!! Especially the sour cream,
chives, butter, & bacon with melted cheese sorts They're especially
good if the skins are first deep-fried, then loaded and baked.

Sky


--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

In article >,
Sky > wrote:

> What? No chopped celery??!!!! Oh My! <G> My recipe is a little
> different. I add chopped celery and never use pickles/juice nor dill.
> I will add poppy seeds and worchestershire sauce along with some tabasco
> sauce, chili powder and a dash of red pepper. Oh, also a wee bit of
> lemon juice. I think I'm forgetting something too -- oh, I know - a tad
> bit of garlic powder (insert choice of garlic) also. Sometimes, for a
> kick, it's fun to add some curry powder, too. Chopped green onions give
> a good visual contrast, and taste, too!

My mom may have used poppy seeds. She certainly used them in other
dishes, but I forgot and use celery seed instead.

-------------------

Mom's Potato Salad which is close to my memory

8 large red potatoes (yukons work too)
6 eggs
a bunch of green onions
a rough pint of mayo
a half pint of heavy cream
a tsp of celery seed
a tbs of Colman's dry mustard to taste
a teaspoon or more of salt to taste

Boil and cut the potatoes any way you like them in potato salad and put
them into a bowl to fit them plus a little.
While you're doing that hardboil the eggs, remove the yolks and chop the
whites coarsely.
Cut the green onions into 1/8" rounds, white and green to the end.
Mash the egg yolks as you would for deviled eggs in a medium bowl.
Add the heavy cream and mayo and stir until incorporated with the egg
yolks. Add the dry mustard, celery seed, green onions and egg whites.
Add the teaspoon of salt and taste. The mixture of everything but
potatoes should taste over-salty. If it doesn't add another teaspoon of
salt. This is going to season a lot of potatoes.
If it does, pour it into the bowl of potato pieces and mix well.

--------------------

My MIL recipe

6 medium to large Russet potatoes
6 eggs
1 16 ounce can olives
4 dill pickles from a jar (not halves)
a pint to a pint and a half mayo
dollops of yellow mustard to taste
salt if you need it

Boil and cut the potatoes any way you like them in potato salad and put
them into a bowl to fit them plus a little.
While you're doing that hardboil the eggs.
Coarse chop the olives.
Coarse chop the pickles.
Coarse chop the eggs.
Add all that to the bowl with the potatoes.
Mix the mayo and mustard together until it's a bit tangy in a small bowl
until you get the right tang for your taste. Add salt if you think you
ought to.
Mix that into the bowl of cooked potatoes.

-----------------------

Feel free to either ignore or modify both of these recipes. Both do it
for me, although the first one is far more work.

leo

Leonard Blaisdell wrote:
>
> In article >,
> Sky > wrote:
>
> > What? No chopped celery??!!!! Oh My! <G> My recipe is a little
> > different. I add chopped celery and never use pickles/juice nor dill.
> > I will add poppy seeds and worchestershire sauce along with some tabasco
> > sauce, chili powder and a dash of red pepper. Oh, also a wee bit of
> > lemon juice. I think I'm forgetting something too -- oh, I know - a tad
> > bit of garlic powder (insert choice of garlic) also. Sometimes, for a
> > kick, it's fun to add some curry powder, too. Chopped green onions give
> > a good visual contrast, and taste, too!
>
> My mom may have used poppy seeds. She certainly used them in other
> dishes, but I forgot and use celery seed instead.
>
> -------------------
>
> Mom's Potato Salad which is close to my memory
>
> 8 large red potatoes (yukons work too)
> 6 eggs
> a bunch of green onions
> a rough pint of mayo
> a half pint of heavy cream
> a tsp of celery seed
> a tbs of Colman's dry mustard to taste
> a teaspoon or more of salt to taste
>
> Boil and cut the potatoes any way you like them in potato salad and put
> them into a bowl to fit them plus a little.
> While you're doing that hardboil the eggs, remove the yolks and chop the
> whites coarsely.
> Cut the green onions into 1/8" rounds, white and green to the end.
> Mash the egg yolks as you would for deviled eggs in a medium bowl.
> Add the heavy cream and mayo and stir until incorporated with the egg
> yolks. Add the dry mustard, celery seed, green onions and egg whites.
> Add the teaspoon of salt and taste. The mixture of everything but
> potatoes should taste over-salty. If it doesn't add another teaspoon of
> salt. This is going to season a lot of potatoes.
> If it does, pour it into the bowl of potato pieces and mix well.
>
> --------------------
>
> My MIL recipe
>
> 6 medium to large Russet potatoes
> 6 eggs
> 1 16 ounce can olives
> 4 dill pickles from a jar (not halves)
> a pint to a pint and a half mayo
> dollops of yellow mustard to taste
> salt if you need it
>
> Boil and cut the potatoes any way you like them in potato salad and put
> them into a bowl to fit them plus a little.
> While you're doing that hardboil the eggs.
> Coarse chop the olives.
> Coarse chop the pickles.
> Coarse chop the eggs.
> Add all that to the bowl with the potatoes.
> Mix the mayo and mustard together until it's a bit tangy in a small bowl
> until you get the right tang for your taste. Add salt if you think you
> ought to.
> Mix that into the bowl of cooked potatoes.


Interesting recipes, thanks for sharing them. I'd forgotten about
celery seed, too It's just sometimes celery seed can be overwhelming
so it's an ingredient I tend to omit, especially when chop celery is
included.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

In article >,
Sky > wrote:

> Interesting recipes, thanks for sharing them. I'd forgotten about
> celery seed, too It's just sometimes celery seed can be overwhelming
> so it's an ingredient I tend to omit, especially when chop celery is
> included.

I use chopped celery, red onion, bell pepper, olives and little chunks
of Velveeta in my macaroni salad with no seeds at all FWIW.

leo

On Fri, 06 Mar 2009 22:23:42 -0600, Sky >
wrote:

>What? No chopped celery??!!!! Oh My! <G>

No one ever looks at the Notes at the bottom. We use onion powder and
celery seed because Crash doesn't like to wear his teeth. Also, my
body doesn't break onion juice down, so I avoid raw onions.

>My recipe is a little
>different. I add chopped celery and never use pickles/juice nor dill.
>I will add poppy seeds and worchestershire sauce along with some tabasco
>sauce, chili powder and a dash of red pepper. Oh, also a wee bit of
>lemon juice. I think I'm forgetting something too -- oh, I know - a tad
>bit of garlic powder (insert choice of garlic) also. Sometimes, for a
>kick, it's fun to add some curry powder, too. Chopped green onions give
>a good visual contrast, and taste, too!

Curry and green onions sound like definite possibilities! I can eat
scallions raw for some reason.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

Damsel in dis Dress > wrote in
:

> On Fri, 06 Mar 2009 22:23:42 -0600, Sky >
> wrote:
>
>>What? No chopped celery??!!!! Oh My! <G>
>
> No one ever looks at the Notes at the bottom. We use onion powder and
> celery seed because Crash doesn't like to wear his teeth. Also, my
> body doesn't break onion juice down, so I avoid raw onions.
>
>>My recipe is a little
>>different. I add chopped celery and never use pickles/juice nor dill.
>>I will add poppy seeds and worchestershire sauce along with some
tabasco
>>sauce, chili powder and a dash of red pepper. Oh, also a wee bit of
>>lemon juice. I think I'm forgetting something too -- oh, I know - a
tad
>>bit of garlic powder (insert choice of garlic) also. Sometimes, for a
>>kick, it's fun to add some curry powder, too. Chopped green onions
give
>>a good visual contrast, and taste, too!
>
> Curry and green onions sound like definite possibilities! I can eat
> scallions raw for some reason.
>
> Carol
>

the penzeys recipe using the sweet curry is very good...at many pot lucks
that was the first thing gone...plus I recieved multiple recipe requests
for it.

--

The beet goes on -Alan

On Sat, 07 Mar 2009 07:32:30 GMT, hahabogus > wrote:

(regarding potato salad)

>the penzeys recipe using the sweet curry is very good...at many pot lucks
>that was the first thing gone...plus I recieved multiple recipe requests
>for it.

I'm getting more and more intrigued about potato salad with curry
powder. I have a jar of Penzey's sweet curry. I'll look the recipe
up.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

On Fri, 06 Mar 2009 19:55:47 -0600, Damsel in dis Dress
> wrote:

>My mom always did it that way when she made potato salad. She did the
>eggs and potatoes in the same water. The skins just slipped off. But
>you still had to dig the eyes out.

I *knew* there had to be a catch!


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Fri, 06 Mar 2009 20:43:59 -0600, FERRANTE
> wrote:

>I never heard of this, but it sure seems to make peeling a potato easy
>as Mary from Gilligan's Island demonstrates!
>
>http://www.youtube.com/watch?v=z4W0qIPJmoo
>
>Mark

Our way is even easier.
Wash 'em, cut 'em, boil 'em, eat 'em, skin and all.

Ross.

In article >,
wrote:

> On Fri, 06 Mar 2009 20:43:59 -0600, FERRANTE
> > wrote:
>
> >I never heard of this, but it sure seems to make peeling a potato easy
> >as Mary from Gilligan's Island demonstrates!
> >
> >http://www.youtube.com/watch?v=z4W0qIPJmoo
> >
> >Mark
>
> Our way is even easier.
> Wash 'em, cut 'em, boil 'em, eat 'em, skin and all.
>
> Ross.

I thought about that. :-) I prefer to eat them skin on too, even mashed.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

On Fri, 06 Mar 2009 18:21:47 -0800, Lin wrote:

> Dave Smith wrote:
>
>> It takes what? ... maybe 10 seconds to pare the skin off a potato? Thats
>> about the time it takes to soak the par boiled potato in ice water, plus
>> the time it takes to heat up the water, and then the time it takes to
>> par boil. It's a neat trick, but hardly a time or work saver.
>
> Exactly. I happened to be doing potatoes last week when the link was
> posted so I thought I would give it a try. I had plenty of time for it.
> I did it like the video instructed but it didn't work like Mary Ann's.
> Maybe if the Professor was in the kitchen with me the results would have
> been better.
>
> --Lin

if mary ann was in the kitchen with me, the potatoes wouldn't get peeled at
all.

your pal,
blake

On Fri, 06 Mar 2009 20:13:18 -0600, Damsel in dis Dress wrote:

> On Fri, 06 Mar 2009 20:07:23 -0600, Sky >
> wrote:
>
>>Damsel in dis Dress wrote:
>>>
>>> On Fri, 06 Mar 2009 17:51:10 -0800, Lin >
>>> wrote:
>>>
>>> >Hi Mark ... we covered this thread last week. I tried Dawn Well's
>>> >method and had less than stellar results. Most everyone agreed that
>>> >they could peel the potato quicker than the boiling method and cold
>>> >water bath.
>>>
>>> My mom always did it that way when she made potato salad. She did the
>>> eggs and potatoes in the same water. The skins just slipped off. But
>>> you still had to dig the eyes out.
>>>
>>> Carol
>>
>>OK, maybe I'm missing something. Why do potato eyes get removed? After
>>all, they're not when the potatos are baked.
>
> They are when *I* bake them! LOL! I dunno. Who wants to eat the
> sprouts on potatoes? Not me.
>
>>Sky, who's ever curious
>>
>>P.S. Yes, I could've Googled, but it 'is' an on-topic subject for
>>discussion ;D
>
> I'm not the "Google is your friend" type.
>
> Carol

Potato sprouts, the eyes, like all the green parts of the potato plant,
are poisonous. That goes for all plants of the family, tomatoes included.

--
Groet, salut, Wim.

On Fri, 06 Mar 2009 16:23:14 -1000 in rec.food.cooking, dsi1
> wrote,
>Sky wrote:
>
>> OK, maybe I'm missing something. Why do potato eyes get removed? After
>> all, they're not when the potatos are baked.
>
>
>The old wife's tale is that the potato eyes/buds are poison. I'd bet
>they ain't that poisonous but only up to a buck fifty.

They contain the toxic alkaloid solanine, as do the green skins if they
have sat in the sun. But it's not a very strong poison.

In article >,
David Harmon > wrote:

> On Fri, 06 Mar 2009 16:23:14 -1000 in rec.food.cooking, dsi1
> > wrote,
> >Sky wrote:
> >
> >> OK, maybe I'm missing something. Why do potato eyes get removed? After
> >> all, they're not when the potatos are baked.
> >
> >
> >The old wife's tale is that the potato eyes/buds are poison. I'd bet
> >they ain't that poisonous but only up to a buck fifty.
>
> They contain the toxic alkaloid solanine, as do the green skins if they
> have sat in the sun. But it's not a very strong poison.

But some people (like me!) are very sensitive to it!
Bags of potatoes at the grocery store that sit under the lights all
night tend to start turning green and I always remove any trace of green
before cooking.

Last time I bought potatoes, I gently griped at one of the produce guys
about the wastage and green spuds. He apologized and told me about the
light issue, then went and brought me a freshly delivered bag out of the
back where they were stored in the dark. :-)

Not a trace of green. I thanked him profusely.

I store them in the dark here.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

"Omelet" > wrote in message
news
> In article >,
> David Harmon > wrote:
> Peace! Om




Our albertsons used to cover them with burlap during the night.

In article >,
"Phyllis Stone" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > David Harmon > wrote:
> > Peace! Om
>
>
>
>
> Our albertsons used to cover them with burlap during the night.

I may have to pass that on to the produce manager at HEB. Thanks!
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

"Omelet" > wrote in message
news
> In article >,
> "Phyllis Stone" > wrote:
>
>> "Omelet" > wrote in message
>> news
>> > In article >,
>> > David Harmon > wrote:
>> > Peace! Om
>>
>>
>>
>>
>> Our albertsons used to cover them with burlap during the night.
>
> I may have to pass that on to the produce manager at HEB. Thanks!
> --
>
If he's any kind of produce maven he'll think you're a pinhead... there's no
logic to protecting potatoes from exposure to sunlight at night.

On Mar 8, 10:23*am, "brooklyn1" > wrote:
> "Omelet" > wrote in message
>
> news >
> > In article >,
> > "Phyllis Stone" > wrote:
>
> >> "Omelet" > wrote in message
> >>news > >> > In article >,
> >> > David Harmon > wrote:
> >> > Peace! Om
>
> >> Our albertsons used to cover them with burlap during the night.
>
> > I may have to pass that on to the produce manager at HEB. Thanks!
> > --
>
> If he's any kind of produce maven he'll think you're a pinhead... there's no
> logic to protecting potatoes from exposure to sunlight at night.

I don't think it's sunlight, but fluorescent light. That what they
have in most grocery stores.

--Bryan

"Bobo Bonobo®" > wrote in message
...
On Mar 8, 10:23 am, "brooklyn1" > wrote:
> "Omelet" > wrote in message
>
> news >
> > In article >,
> > "Phyllis Stone" > wrote:
>
> >> "Omelet" > wrote in message
> >>news > >> > In article >,
> >> > David Harmon > wrote:
> >> > Peace! Om
>
> >> Our albertsons used to cover them with burlap during the night.
>
> > I may have to pass that on to the produce manager at HEB. Thanks!
> > --
>
> If he's any kind of produce maven he'll think you're a pinhead... there's
> no
> logic to protecting potatoes from exposure to sunlight at night.

I don't think it's sunlight, but fluorescent light. That what they
have in most grocery stores.

Fluorescents are not full spectrum... unless they're specifically the
"gro-lite" type they'll have very little effect on photosynthesis.

In article
>,
Bobo Bonobo® > wrote:

> On Mar 8, 10:23*am, "brooklyn1" > wrote:
> > "Omelet" > wrote in message
> >
> > news > >
> > > In article >,
> > > "Phyllis Stone" > wrote:
> >
> > >> "Omelet" > wrote in message
> > >>news > > >> > In article <CoOdnWCanIzQ-y7UnZ2dnUVZ >,
> > >> > David Harmon > wrote:
> > >> > Peace! Om
> >
> > >> Our albertsons used to cover them with burlap during the night.
> >
> > > I may have to pass that on to the produce manager at HEB. Thanks!
> > > --
> >
> > If he's any kind of produce maven he'll think you're a pinhead... there's no
> > logic to protecting potatoes from exposure to sunlight at night.
>
> I don't think it's sunlight, but fluorescent light. That what they
> have in most grocery stores.
>
> --Bryan

Sheldon is a moron. The fluorescent lights are what is turning them
green, not sunlight (duh).
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama