When I say, potato skins...
 

When I make fried potatoes for my son, he likes them skinless, so I
fry up the peels for myself, then sprinkle on a little white pepper
and popcorn salt.

--Bryan

When I say, potato skins...
 

On Jan 21, 10:45*am, Bryan > wrote:
> When I make fried potatoes for my son, he likes them skinless, so I
> fry up the peels for myself, then sprinkle on a little white pepper
> and popcorn salt.
>
> --Bryan

I wonder what the carb content is of potato skins? ;-)

John Kuthe...

When I say, potato skins...
 

On Jan 21, 9:07*am, John Kuthe > wrote:
> On Jan 21, 10:45*am, Bryan > wrote:
>
> > When I make fried potatoes for my son, he likes them skinless, so I
> > fry up the peels for myself, then sprinkle on a little white pepper
> > and popcorn salt.
>
> > --Bryan
>
> I wonder what the carb content is of potato skins? ;-)
>
> John Kuthe...

According to fitday..for 1 potato skin!!!

Amount Per 1 potato skin
Calories 114.84
Calories from Fat 0.522

Total Fat 0.058g 0%
Saturated Fat 0.0151g 0%
Polyunsaturated Fat 0.0249g
Monounsaturated Fat 0.00116g
Cholesterol 0mg 0%
Sodium 12.18mg 1%
Potassium 332.34mg 9%
Total Carbohydrate 26.72g 9%
Dietary Fiber 4.58g 18%
Protein 2.49g 5

When I say, potato skins...
 

On Sat, 21 Jan 2012 08:45:52 -0800 (PST), Bryan
> wrote:

>When I make fried potatoes for my son, he likes them skinless, so I
>fry up the peels for myself, then sprinkle on a little white pepper
>and popcorn salt.
>
>--Bryan

No wonder you're an obeasty poopy head.

When I say, potato skins...
 

On Jan 21, 11:28*am, Chemo the Clown > wrote:
> On Jan 21, 9:07*am, John Kuthe > wrote:
>
> > On Jan 21, 10:45*am, Bryan > wrote:
>
> > > When I make fried potatoes for my son, he likes them skinless, so I
> > > fry up the peels for myself, then sprinkle on a little white pepper
> > > and popcorn salt.
>
> > > --Bryan
>
> > I wonder what the carb content is of potato skins? ;-)
>
> > John Kuthe...
>
> According to fitday..for 1 potato skin!!!
>
> Amount Per 1 potato skin
> Calories 114.84
> Calories from Fat 0.522
>
> Total Fat 0.058g 0%
> Saturated Fat 0.0151g 0%
> Polyunsaturated Fat 0.0249g
> Monounsaturated Fat 0.00116g
> Cholesterol 0mg 0%
> Sodium 12.18mg 1%
> Potassium 332.34mg 9%
> Total Carbohydrate 26.72g 9%
> Dietary Fiber 4.58g 18%
> Protein 2.49g 5

That is for potato skins that have a bunch of potato left on them, not
what I made with a vegetable peeler.

--Bryan

When I say, potato skins...
 

On Jan 21, 12:13*pm, Bryan > wrote:
> On Jan 21, 11:28*am, Chemo the Clown > wrote:
>
>
>
> > On Jan 21, 9:07*am, John Kuthe > wrote:
>
> > > On Jan 21, 10:45*am, Bryan > wrote:
>
> > > > When I make fried potatoes for my son, he likes them skinless, so I
> > > > fry up the peels for myself, then sprinkle on a little white pepper
> > > > and popcorn salt.
>
> > > > --Bryan
>
> > > I wonder what the carb content is of potato skins? ;-)
>
> > > John Kuthe...
>
> > According to fitday..for 1 potato skin!!!
>
> > Amount Per 1 potato skin
> > Calories 114.84
> > Calories from Fat 0.522
>
> > Total Fat 0.058g 0%
> > Saturated Fat 0.0151g 0%
> > Polyunsaturated Fat 0.0249g
> > Monounsaturated Fat 0.00116g
> > Cholesterol 0mg 0%
> > Sodium 12.18mg 1%
> > Potassium 332.34mg 9%
> > Total Carbohydrate 26.72g 9%
> > Dietary Fiber 4.58g 18%
> > Protein 2.49g 5
>
> That is for potato skins that have a bunch of potato left on them, not
> what I made with a vegetable peeler.
>
> --Bryan

I was wondering what kind of "potato skins" that nutritional breakdown
was for.

John Kuthe...

When I say, potato skins...
 

On Jan 21, 12:05*pm, Brooklyn1 <Gravesend1> wrote:
> On Sat, 21 Jan 2012 08:45:52 -0800 (PST), Bryan
>
> > wrote:
> >When I make fried potatoes for my son, he likes them skinless, so I
> >fry up the peels for myself, then sprinkle on a little white pepper
> >and popcorn salt.
>
> >--Bryan
>
> No wonder you're an obeasty poopy head.

No longer obese. Within a year of going back to ketogenic eating, I
won't even be overweight.

I just finished a chicken fried steak floured with this:
http://www.amazon.com/Bobs-Red-Mill-.../dp/B000EDK5LM
and fried in pecan oil.

It had about two teaspoons of the "flour," so one gram of starch.
That, and a tablespoon of MCT oil was lunch.

--Bryan

When I say, potato skins...
 

John Kuthe wrote:
>
> On Jan 21, 10:45 am, Bryan > wrote:
> > When I make fried potatoes for my son, he likes them skinless, so I
> > fry up the peels for myself, then sprinkle on a little white pepper
> > and popcorn salt.
> >
> > --Bryan
>
> I wonder what the carb content is of potato skins? ;-)

I'd be more concerned about the solanine.

When I say, potato skins...
 

Bryan wrote:
>
> That is for potato skins that have a bunch of potato left on them, not
> what I made with a vegetable peeler.
>
> --Bryan

Just eat the damn things, you baby@

When I say, potato skins...
 

On Jan 21, 2:21*pm, Mark Thorson > wrote:
> John Kuthe wrote:
>
> > On Jan 21, 10:45 am, Bryan > wrote:
> > > When I make fried potatoes for my son, he likes them skinless, so I
> > > fry up the peels for myself, then sprinkle on a little white pepper
> > > and popcorn salt.
>
> > > --Bryan
>
> > I wonder what the carb content is of potato skins? ;-)
>
> I'd be more concerned about the solanine.

It was the peelings from one potato. I wouldn't eat a big plate of
them.

--Bryan

When I say, potato skins...
 

On Sat, 21 Jan 2012 17:23:32 -0800 (PST), Bryan
> wrote:

>On Jan 21, 2:21*pm, Mark Thorson > wrote:
>> John Kuthe wrote:
>>
>> > On Jan 21, 10:45 am, Bryan > wrote:
>> > > When I make fried potatoes for my son, he likes them skinless, so I
>> > > fry up the peels for myself, then sprinkle on a little white pepper
>> > > and popcorn salt.
>>
>> > > --Bryan
>>
>> > I wonder what the carb content is of potato skins? ;-)
>>
>> I'd be more concerned about the solanine.
>
>It was the peelings from one potato. I wouldn't eat a big plate of
>them.

So you ate one of your piglet's portion.

When I say, potato skins...
 

Mark Thorson > wrote:
> John Kuthe wrote:
>>
>> On Jan 21, 10:45 am, Bryan > wrote:
>>> When I make fried potatoes for my son, he likes them skinless, so I
>>> fry up the peels for myself, then sprinkle on a little white pepper
>>> and popcorn salt.
>>>
>>> --Bryan
>>
>> I wonder what the carb content is of potato skins? ;-)
>
> I'd be more concerned about the solanine.

Skins contain much or most of the nutritional content of a potato.
true of many vegetables.

Greg

When I say, potato skins...
 

On Sat, 21 Jan 2012 12:21:59 -0800, Mark Thorson >
wrote:

> John Kuthe wrote:
> >
> > On Jan 21, 10:45 am, Bryan > wrote:
> > > When I make fried potatoes for my son, he likes them skinless, so I
> > > fry up the peels for myself, then sprinkle on a little white pepper
> > > and popcorn salt.
> > >
> > > --Bryan
> >
> > I wonder what the carb content is of potato skins? ;-)
>
> I'd be more concerned about the solanine.

I take it you don't eat potato skins.

--

Tell congress not to censor the web. Add your voice here.
https://www.google.com/landing/takeaction/

When I say, potato skins...
 

On Jan 21, 8:28*pm, Sqwertz > wrote:
> On Sat, 21 Jan 2012 08:45:52 -0800 (PST), Bryan wrote:
> > When I make fried potatoes for my son, he likes them skinless, so I
> > fry up the peels for myself, then sprinkle on a little white pepper
> > and popcorn salt.
>
> Why use the salt that is loaded with tricalcium phosphate, magnesium
> sulfate, silcon dioxide, or other chemicals? *That's "Yucky".
> Just grind up some sea or kosher salt in your little M&P or spicer
> grinder. *Costs 1/10th the price.

The only additional ingredient is tricalcium phosphate, and I don't
know why I should mind that. Diamond Crystal Popcorn Salt is flaked,
which you can't get from a hand grinder. It is about 6 times as
expensive as regular grain salt, but considering how long it takes to
go through one canister, the per use extra cost is negligible.
Diamond Crystal makes a less fine grained salt that is also flaked.
You should try it, Steve. Really. You know how frugal I am, and I
use the popcorn salt exclusively for table salting, and use the cheap
stuff for salting sauces and pasta water and such. Today I used it on
sirloin with some powdered white pepper, prior to flouring with gluten
flour for chicken fried steak. It brings out the moisture quickly,
helping the flour to adhere, and doesn't continue to extract moisture
while the frying is taking place. There was no sogginess to the
flour, though the gluten flour is noticably less crispy that bread
flour, and certainly less crispy than all purpose flour, or especially
low gluten cake flour.
>
> -sw

--Bryan