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

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

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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

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

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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

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.

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:
>
> 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

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
>

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.

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

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.

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

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

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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