"cshenk" wrote in message
...

Ophelia wrote:

>
>
> "cshenk" wrote in message
> news >
> Ophelia wrote:
>
> >
> >
> > "cshenk" wrote in message
> > ...
> >
> > Ophelia wrote:
> >
> > >
> > >
> >> "Terry Coombs" wrote in message news > > >
> >> On 10/20/2018 3:18 PM, Ophelia wrote:
> >> >
> >> >
> >>> "Terry Coombs" wrote in message
> news
> >>> On 10/20/2018 12:48 PM, John Doe wrote:
> >>> > First times I tried, seems they did not cook well enough.
> >>> >
> >>> > Should I place the fries/tots on the top rack or the bottom
> rack? >>> >
> >>> > What setting (Bake, Broil, Toast, Convection)?
> >>> >
> >>> > Thanks.
> >> >
> >>> None of the above , go get yourself an air fryer .
> >> >
> >>> Snag
> >> >
> >>> ==
> >> >
> >>> Yes!!! I am learning more how to use mine now and it would do
> that >>> particular job wonderfully))
> > >
> >> Chicken strips ! We bought ours because nuked tater tots were
> yucky >> , the toaster oven scorched them and left them frozen inside
> , and >> while the Big Oven did a great job , we're runnin' that
> stove on a >> 20 (or 30) pound propane bottle until we find a bigger
> tank we like >> and would like to conserve gas . She bought some
> chicken strips >> that are awesome in the A/F - formed chicken
> product nuggets still >> suck , though they suck less ... and frozen
> spring/egg rolls are so >> much better than any other way I've had
> them - including deep fried >> - that they make it worth having .
> > >
> > >
> >> Snag
> > >
> >> ===
> > >
> >> It is the smallest unit I have for cooking like that. Only a tiny
> >> amount of oil too, which is a big plus
> >
> >
> >
> > Brand and model? I am looking at them too. I want small footprint,
> > light weight and won't often use it for a volume larger than about
> > 1cup tater tot type. While ability to handle 3 cups of product is
> > nice, that also is apt to mean the unit will be too heavy for me to
> > regularily move.
> >
> > (For those who may be new here, I am 50% disabled due to spine
> > issues and do not have normal lifting capacity.)
> >
> > ==
> >
> > This is the one I have at home, but I have another on the farm. I
> > can't remember what the other one is, sorry )
> >
> >
>
https://www.amazon.co.uk/Tower-T1700.../dp/B0148N2U7K
>
> Doesnt resove to USA.
>
> How does this look?
>
>
https://www.amazon.com/POSAME-2-0-Qu...ords=Air+Fryer
>
> ==
>
> That looks good to me Make sure it is big enough for your needs
> though. The one I posted is ... I think ... 3.2 and the one at the
> farm is 4.2, so be careful it is big enough for what you want to use
> it for,

LOL! Looks like the same one I just picked out!

==

Yes, so far as I can see, they all look pretty similar. But the sizes ....

Wayne Boatwright wrote:

> On Sun 21 Oct 2018 10:19:55a, Cheri told us...
>
> > "Gary" > wrote in message
> > ...
> >> wrote:
> > > >
> >>> Peeling goes fast if you buy large potatoes, we
> >>> buy "chefs" potatoes at BJs, each potato weighs over a pound...
> >>> a ten pound sack contains ten potatoes or less.
> > >
> >> I prefer smaller potatoes but I NEVER peel them anymore. I'll buy
> >> thin skin ones that don't need peeling. Favorite is red potatoes
> >> but also white ones and some other varietes. No matter the potato
> >> recipe, I don't peel. Not even the very overrated and dry russets
> >> (my very least favorite).
> >
> >
> > We never have peeled the potatoes either. I was raised that way
> > and it's what we're used to.
> >
> > Cheri
> >
> >
>
> We prefer russets over most other types of potatoes, depending on the
> intended use. Unless they're baked, we always peel potatoes. Sheer
> laziness not to.

No, not laziness, just a different style of eating. I might peel if
making mashed potatoes (Xmas, Thanksgiving) but rarely other times.

I do peel sweet potatos/yams/taro though.

Cindy Hamilton wrote:

> On Sunday, October 21, 2018 at 12:26:56 PM UTC-4, Gary wrote:
> > wrote:
> > >
> > > Peeling goes fast if you buy large potatoes, we
> > > buy "chefs" potatoes at BJs, each potato weighs over a pound... a
> > > ten pound sack contains ten potatoes or less.
> >
> > I prefer smaller potatoes but I NEVER peel them anymore. I'll buy
> > thin skin ones that don't need peeling. Favorite is red potatoes
> > but also white ones and some other varietes. No matter the potato
> > recipe, I don't peel. Not even the very overrated and dry russets
> > (my very least favorite).
>
> They're not overrated. Russets are light years ahead in their ability
> to absorb butter. Mmmmm.
>
> Cindy Hamilton

That too! I use them pretty often and adjust recipes to match.
Normally the Russets are less expensive so I'll get a big bag. They
make better fries. Other times I will have a more waxy type and adapt
cooking to what works best with them.

Wayne Boatwright wrote:

> On Sun 21 Oct 2018 11:59:28a, Brice told us...
>
> > On Sun, 21 Oct 2018 13:47:08 -0500, Hank Rogers
> > > wrote:
> >
> > > Brice wrote:
> >>> On Sun, 21 Oct 2018 11:35:06 -0700 (PDT), Cindy Hamilton
> >>> > wrote:
> > > >
> >>>>> I prefer smaller potatoes but I NEVER peel them anymore. I'll
> >>>>> buy thin skin ones that don't need peeling. Favorite is red
> >>>>> potatoes but also white ones and some other varietes. No
> >>>>> matter the potato recipe, I don't peel. Not even the very
> >>>>> overrated and dry russets (my very least favorite).
> > > > >
> >>>> They're not overrated. Russets are light years ahead in their
> >>>> ability to absorb butter. Mmmmm.
> > > >
> >>> I can't remember the last time we used butter in cooking. Maybe
> >>> 10 years ago.
> > > >
> > >
> > > Because of animal cruelty?
> >
> > It started because we mainly stir-fry, but it's a combination of
> > things now, yes.
>
> I never stir-fry anymore because David doesn't like it, but I will
> always order Asian stir-fried dishes. I would use peanut oil in
> stir-fries.

The other optimal is canola oil for a lot of asian dishes.

On Sun, 21 Oct 2018 16:40:30 -0400, Ed Pawlowski > wrote:

>On 10/21/2018 2:37 PM, Brice wrote:
>> On Sun, 21 Oct 2018 11:35:06 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>>> On Sunday, October 21, 2018 at 12:26:56 PM UTC-4, Gary wrote:
>>>> wrote:
>>>>>
>>>>> Peeling goes fast if you buy large potatoes, we
>>>>> buy "chefs" potatoes at BJs, each potato weighs over a pound... a ten
>>>>> pound sack contains ten potatoes or less.
>>>>
>>>> I prefer smaller potatoes but I NEVER peel them anymore. I'll buy
>>>> thin skin ones that don't need peeling. Favorite is red potatoes
>>>> but also white ones and some other varietes. No matter the potato
>>>> recipe, I don't peel. Not even the very overrated and dry russets
>>>> (my very least favorite).
>>>
>>> They're not overrated. Russets are light years ahead in their ability
>>> to absorb butter. Mmmmm.
>>
>> I can't remember the last time we used butter in cooking. Maybe 10
>> years ago.
>>
>
>Not even 10 hours ago here.

Talk about YMMV!

On Sun, 21 Oct 2018 15:57:19 -0500, "cshenk" > wrote:

>Wayne Boatwright wrote:
>
>> On Sun 21 Oct 2018 11:59:28a, Brice told us...
>>
>> > On Sun, 21 Oct 2018 13:47:08 -0500, Hank Rogers
>> > > wrote:
>> >
>> >>> I can't remember the last time we used butter in cooking. Maybe
>> >>> 10 years ago.
>> > > >
>> > >
>> > > Because of animal cruelty?
>> >
>> > It started because we mainly stir-fry, but it's a combination of
>> > things now, yes.
>>
>> I never stir-fry anymore because David doesn't like it, but I will
>> always order Asian stir-fried dishes. I would use peanut oil in
>> stir-fries.
>
>The other optimal is canola oil for a lot of asian dishes.

I've never heard of using canola oil in Asian cooking, but I guess it
would work better than olive oil if you don't mind the GM factor.

On 2018-10-21 3:59 PM, Wayne Boatwright wrote:

>> We never have peeled the potatoes either. I was raised that way
>> and it's what we're used to.
>>
>> Cheri
>>
>>
>
> We prefer russets over most other types of potatoes, depending on the
> intended use. Unless they're baked, we always peel potatoes. Sheer
> laziness not to.

It's not laziness. Some potato treatments are better with the skins on.
New potatoes are usually eaten skin and all. The best garlic mashed
potatoes I have had are made with red potatoes cooked and mashed with
the skins. Fresh cut fries are good with skins on. Home fries are good
with the skin on. Unless the skins are thick and dirty there is no real
need to peel them.

On Sun, 21 Oct 2018 19:59:30 -0000 (UTC), Wayne Boatwright
> wrote:

>On Sun 21 Oct 2018 10:19:55a, Cheri told us...
>
>> "Gary" > wrote in message
>> ...
>>> wrote:
>>>>
>>>> Peeling goes fast if you buy large potatoes, we
>>>> buy "chefs" potatoes at BJs, each potato weighs over a pound...
>>>> a ten pound sack contains ten potatoes or less.
>>>
>>> I prefer smaller potatoes but I NEVER peel them anymore. I'll buy
>>> thin skin ones that don't need peeling. Favorite is red potatoes
>>> but also white ones and some other varietes. No matter the potato
>>> recipe, I don't peel. Not even the very overrated and dry russets
>>> (my very least favorite).
>>
>>
>> We never have peeled the potatoes either. I was raised that way
>> and it's what we're used to.
>>
>> Cheri
>>
>>
>
>We prefer russets over most other types of potatoes, depending on the
>intended use. Unless they're baked, we always peel potatoes. Sheer
>laziness not to.

Except that the main value of the spud is immediately below the skin
so when you peel spuds you are chucking out some of the most
nutritious parts.

On Sun, 21 Oct 2018 18:26:32 -0300, wrote:

>On Sun, 21 Oct 2018 19:59:30 -0000 (UTC), Wayne Boatwright
> wrote:
>
>>On Sun 21 Oct 2018 10:19:55a, Cheri told us...
>>
>>> "Gary" > wrote in message
>>> ...
>>>> wrote:
>>>>>
>>>>> Peeling goes fast if you buy large potatoes, we
>>>>> buy "chefs" potatoes at BJs, each potato weighs over a pound...
>>>>> a ten pound sack contains ten potatoes or less.
>>>>
>>>> I prefer smaller potatoes but I NEVER peel them anymore. I'll buy
>>>> thin skin ones that don't need peeling. Favorite is red potatoes
>>>> but also white ones and some other varietes. No matter the potato
>>>> recipe, I don't peel. Not even the very overrated and dry russets
>>>> (my very least favorite).
>>>
>>>
>>> We never have peeled the potatoes either. I was raised that way
>>> and it's what we're used to.
>>>
>>> Cheri
>>>
>>>
>>
>>We prefer russets over most other types of potatoes, depending on the
>>intended use. Unless they're baked, we always peel potatoes. Sheer
>>laziness not to.
>
>Except that the main value of the spud is immediately below the skin
>so when you peel spuds you are chucking out some of the most
>nutritious parts.

But maybe you also chuck out the insecticides and pesticides. Just
wondering.

On Sun, 21 Oct 2018 17:04:05 -0400, Dave Smith
> wrote:

>On 2018-10-21 3:59 PM, Wayne Boatwright wrote:
>
>>> We never have peeled the potatoes either. I was raised that way
>>> and it's what we're used to.
>>>
>>> Cheri
>>>
>>>
>>
>> We prefer russets over most other types of potatoes, depending on the
>> intended use. Unless they're baked, we always peel potatoes. Sheer
>> laziness not to.
>
>It's not laziness. Some potato treatments are better with the skins on.
>New potatoes are usually eaten skin and all. The best garlic mashed
>potatoes I have had are made with red potatoes cooked and mashed with
>the skins. Fresh cut fries are good with skins on. Home fries are good
>with the skin on. Unless the skins are thick and dirty there is no real
>need to peel them.

Potatoes being in the nightshade family are high in solanine, a toxin,
concentrated in the skin and especially the eyes. I enjoy crispy
baked potato skin but I'm careful to de-eye and I don't eat more than
one at a sitting... and I never ordered baked potatoes at restaurants,
they are old and barely washed.
For all other uses I peel and de-eye potatoes... there is no way to
tell by looking what the level of solanine is. Be sure to peel
potatoes if there is any green tinge, which is pretty much present in
any stupidmarket spuds as they are packaged in clear plastic bags, are
generally stored at warm temperature and are usually old.
Not peeling potatoes is indicative of Laziness and Stupidity:
https://en.wikipedia.org/wiki/Potato

On Saturday, October 20, 2018 at 7:48:58 AM UTC-10, John Doe wrote:
> First times I tried, seems they did not cook well enough.
>
> Should I place the fries/tots on the top rack or the bottom rack?
>
> What setting (Bake, Broil, Toast, Convection)?
>
> Thanks.

I would set it on the middle rack. You can set it on the bottom rack if you like your tots crispy on the bottom and pale on the top. Set it on the top if you like soggy bottoms. Cook the tots at an elevated temperature i.e., over 350. Good luck!

On Sun, 21 Oct 2018 18:06:44 -0400, wrote:

>On Sun, 21 Oct 2018 17:04:05 -0400, Dave Smith
> wrote:
>
>>On 2018-10-21 3:59 PM, Wayne Boatwright wrote:

>>> We prefer russets over most other types of potatoes, depending on the
>>> intended use. Unless they're baked, we always peel potatoes. Sheer
>>> laziness not to.
>>
>>It's not laziness. Some potato treatments are better with the skins on.
>>New potatoes are usually eaten skin and all. The best garlic mashed
>>potatoes I have had are made with red potatoes cooked and mashed with
>>the skins. Fresh cut fries are good with skins on. Home fries are good
>>with the skin on. Unless the skins are thick and dirty there is no real
>>need to peel them.
>
>Potatoes being in the nightshade family are high in solanine, a toxin,
>concentrated in the skin and especially the eyes. I enjoy crispy
>baked potato skin but I'm careful to de-eye and I don't eat more than
>one at a sitting... and I never ordered baked potatoes at restaurants,
>they are old and barely washed.
>For all other uses I peel and de-eye potatoes... there is no way to
>tell by looking what the level of solanine is. Be sure to peel
>potatoes if there is any green tinge, which is pretty much present in
>any stupidmarket spuds as they are packaged in clear plastic bags, are
>generally stored at warm temperature and are usually old.
>Not peeling potatoes is indicative of Laziness and Stupidity:
>https://en.wikipedia.org/wiki/Potato

You're probably basing this on information from the 50s. Or not even
that. Potato skins, especially from organic potatoes are good for you.

How do you go through life with so much misinformation and ignorance?
It's amazing that you're still alive.

On Mon, 22 Oct 2018 08:36:29 +1100, Brice >
wrote:

>On Sun, 21 Oct 2018 18:26:32 -0300, wrote:
>
>>On Sun, 21 Oct 2018 19:59:30 -0000 (UTC), Wayne Boatwright
> wrote:
>>
>>>On Sun 21 Oct 2018 10:19:55a, Cheri told us...
>>>
>>>> "Gary" > wrote in message
>>>> ...
>>>>> wrote:
>>>>>>
>>>>>> Peeling goes fast if you buy large potatoes, we
>>>>>> buy "chefs" potatoes at BJs, each potato weighs over a pound...
>>>>>> a ten pound sack contains ten potatoes or less.
>>>>>
>>>>> I prefer smaller potatoes but I NEVER peel them anymore. I'll buy
>>>>> thin skin ones that don't need peeling. Favorite is red potatoes
>>>>> but also white ones and some other varietes. No matter the potato
>>>>> recipe, I don't peel. Not even the very overrated and dry russets
>>>>> (my very least favorite).
>>>>
>>>>
>>>> We never have peeled the potatoes either. I was raised that way
>>>> and it's what we're used to.
>>>>
>>>> Cheri
>>>>
>>>>
>>>
>>>We prefer russets over most other types of potatoes, depending on the
>>>intended use. Unless they're baked, we always peel potatoes. Sheer
>>>laziness not to.
>>
>>Except that the main value of the spud is immediately below the skin
>>so when you peel spuds you are chucking out some of the most
>>nutritious parts.
>
>But maybe you also chuck out the insecticides and pesticides. Just
>wondering.

By and large I have given up taking that into consideration.

On 2018-10-21 6:06 PM, Wayne Boatwright wrote:
> On Sun 21 Oct 2018 02:04:05p, Dave Smith told us...
>
>> On 2018-10-21 3:59 PM, Wayne Boatwright wrote:
>>
>>> We prefer russets over most other types of potatoes, depending on
>>> the intended use. Unless they're baked, we always peel potatoes.
>>> Sheer laziness not to.
>>
>> It's not laziness. Some potato treatments are better with the
>> skins on. New potatoes are usually eaten skin and all. The best
>> garlic mashed potatoes I have had are made with red potatoes
>> cooked and mashed with the skins. Fresh cut fries are good with
>> skins on. Home fries are good with the skin on. Unless the skins
>> are thick and dirty there is no real need to peel them.
>>
>>
>>
>>
>
> Some people just don't like potato skins in their mashed potatoes.
> Idon't like the skins on French fries either.

Then it is not about laziness for the people who like the skins. It is
about the personal tastes of those who find the skins icky.


> If I buy red potatoes I don't usually peel them, as I will be using
> them in a Frech style potato salad with a vinaigrette dressing. I
> rarely buy any kind of red potato for anything else.

So you will leave the skins on those read potatoes and it is not a
matter of laziness?

On 2018-10-21 6:08 PM, Wayne Boatwright wrote:

>> Except that the main value of the spud is immediately below the
>> skin so when you peel spuds you are chucking out some of the most
>> nutritious parts.
>>
>
> I wouldn't dispute that, but I don't like to boil whole potatoes and
> then have to remove the peel. Many other foods provide enough
> nutritioin for me.
>
You might consider the laziness issue there. Potato skins are much
easier to remove form cooked potatoes.

On Sun, 21 Oct 2018 19:45:59 -0300, wrote:

>On Mon, 22 Oct 2018 08:36:29 +1100, Brice >
>wrote:
>
>>On Sun, 21 Oct 2018 18:26:32 -0300, wrote:
>>
>>>On Sun, 21 Oct 2018 19:59:30 -0000 (UTC), Wayne Boatwright
> wrote:
>>>
>>>>On Sun 21 Oct 2018 10:19:55a, Cheri told us...
>>>>
>>>>> We never have peeled the potatoes either. I was raised that way
>>>>> and it's what we're used to.
>>>>>
>>>>> Cheri
>>>>
>>>>We prefer russets over most other types of potatoes, depending on the
>>>>intended use. Unless they're baked, we always peel potatoes. Sheer
>>>>laziness not to.
>>>
>>>Except that the main value of the spud is immediately below the skin
>>>so when you peel spuds you are chucking out some of the most
>>>nutritious parts.
>>
>>But maybe you also chuck out the insecticides and pesticides. Just
>>wondering.
>
>By and large I have given up taking that into consideration.

A rather incomplete view of "the main value of the spud"

On Sun, 21 Oct 2018 18:26:32 -0300, wrote:

>On Sun, 21 Oct 2018 19:59:30 -0000 (UTC), Wayne Boatwright
> wrote:
>
>>On Sun 21 Oct 2018 10:19:55a, Cheri told us...
>>
>>> "Gary" > wrote in message
>>> ...
>>>> wrote:
>>>>>
>>>>> Peeling goes fast if you buy large potatoes, we
>>>>> buy "chefs" potatoes at BJs, each potato weighs over a pound...
>>>>> a ten pound sack contains ten potatoes or less.
>>>>
>>>> I prefer smaller potatoes but I NEVER peel them anymore. I'll buy
>>>> thin skin ones that don't need peeling. Favorite is red potatoes
>>>> but also white ones and some other varietes. No matter the potato
>>>> recipe, I don't peel. Not even the very overrated and dry russets
>>>> (my very least favorite).
>>>
>>>
>>> We never have peeled the potatoes either. I was raised that way
>>> and it's what we're used to.
>>>
>>> Cheri
>>>
>>>
>>
>>We prefer russets over most other types of potatoes, depending on the
>>intended use. Unless they're baked, we always peel potatoes. Sheer
>>laziness not to.
>
>Except that the main value of the spud is immediately below the skin
>so when you peel spuds you are chucking out some of the most
>nutritious parts.

Absolutely wrong, just below the potato skin is the highest
concentration ot toxin.

On Mon, 22 Oct 2018 09:18:16 +1100, Brice >
wrote:

>On Sun, 21 Oct 2018 18:06:44 -0400, wrote:
>
>>On Sun, 21 Oct 2018 17:04:05 -0400, Dave Smith
> wrote:
>>
>>>On 2018-10-21 3:59 PM, Wayne Boatwright wrote:
>
>>>> We prefer russets over most other types of potatoes, depending on the
>>>> intended use. Unless they're baked, we always peel potatoes. Sheer
>>>> laziness not to.
>>>
>>>It's not laziness. Some potato treatments are better with the skins on.
>>>New potatoes are usually eaten skin and all. The best garlic mashed
>>>potatoes I have had are made with red potatoes cooked and mashed with
>>>the skins. Fresh cut fries are good with skins on. Home fries are good
>>>with the skin on. Unless the skins are thick and dirty there is no real
>>>need to peel them.
>>
>>Potatoes being in the nightshade family are high in solanine, a toxin,
>>concentrated in the skin and especially the eyes. I enjoy crispy
>>baked potato skin but I'm careful to de-eye and I don't eat more than
>>one at a sitting... and I never ordered baked potatoes at restaurants,
>>they are old and barely washed.
>>For all other uses I peel and de-eye potatoes... there is no way to
>>tell by looking what the level of solanine is. Be sure to peel
>>potatoes if there is any green tinge, which is pretty much present in
>>any stupidmarket spuds as they are packaged in clear plastic bags, are
>>generally stored at warm temperature and are usually old.
>>Not peeling potatoes is indicative of Laziness and Stupidity:
>>https://en.wikipedia.org/wiki/Potato
>
>You're probably basing this on information from the 50s. Or not even
>that. Potato skins, especially from organic potatoes are good for you.

I KNEW EARLY ON THAT YOU ARE AN IMBECILE.

On Sun, 21 Oct 2018 20:20:43 -0400, wrote:

>On Sun, 21 Oct 2018 18:26:32 -0300, wrote:
>
>>On Sun, 21 Oct 2018 19:59:30 -0000 (UTC), Wayne Boatwright
> wrote:
>>
>>>On Sun 21 Oct 2018 10:19:55a, Cheri told us...
>>>
>>>> "Gary" > wrote in message
>>>> ...
>>>>> wrote:
>>>>>>
>>>>>> Peeling goes fast if you buy large potatoes, we
>>>>>> buy "chefs" potatoes at BJs, each potato weighs over a pound...
>>>>>> a ten pound sack contains ten potatoes or less.
>>>>>
>>>>> I prefer smaller potatoes but I NEVER peel them anymore. I'll buy
>>>>> thin skin ones that don't need peeling. Favorite is red potatoes
>>>>> but also white ones and some other varietes. No matter the potato
>>>>> recipe, I don't peel. Not even the very overrated and dry russets
>>>>> (my very least favorite).
>>>>
>>>>
>>>> We never have peeled the potatoes either. I was raised that way
>>>> and it's what we're used to.
>>>>
>>>> Cheri
>>>>
>>>>
>>>
>>>We prefer russets over most other types of potatoes, depending on the
>>>intended use. Unless they're baked, we always peel potatoes. Sheer
>>>laziness not to.
>>
>>Except that the main value of the spud is immediately below the skin
>>so when you peel spuds you are chucking out some of the most
>>nutritious parts.
>
>Absolutely wrong, just below the potato skin is the highest
>concentration ot toxin.

Only if you leave your potatoes out in the sun until they go green.
Why do you do that, strange man?

Brice wrote:
> On Sun, 21 Oct 2018 18:06:44 -0400, wrote:
>
>> On Sun, 21 Oct 2018 17:04:05 -0400, Dave Smith
>> > wrote:
>>
>>> On 2018-10-21 3:59 PM, Wayne Boatwright wrote:
>
>>>> We prefer russets over most other types of potatoes, depending on the
>>>> intended use. Unless they're baked, we always peel potatoes. Sheer
>>>> laziness not to.
>>>
>>> It's not laziness. Some potato treatments are better with the skins on.
>>> New potatoes are usually eaten skin and all. The best garlic mashed
>>> potatoes I have had are made with red potatoes cooked and mashed with
>>> the skins. Fresh cut fries are good with skins on. Home fries are good
>>> with the skin on. Unless the skins are thick and dirty there is no real
>>> need to peel them.
>>
>> Potatoes being in the nightshade family are high in solanine, a toxin,
>> concentrated in the skin and especially the eyes. I enjoy crispy
>> baked potato skin but I'm careful to de-eye and I don't eat more than
>> one at a sitting... and I never ordered baked potatoes at restaurants,
>> they are old and barely washed.
>> For all other uses I peel and de-eye potatoes... there is no way to
>> tell by looking what the level of solanine is. Be sure to peel
>> potatoes if there is any green tinge, which is pretty much present in
>> any stupidmarket spuds as they are packaged in clear plastic bags, are
>> generally stored at warm temperature and are usually old.
>> Not peeling potatoes is indicative of Laziness and Stupidity:
>> https://en.wikipedia.org/wiki/Potato
>
> You're probably basing this on information from the 50s. Or not even
> that. Potato skins, especially from organic potatoes are good for you.
>
> How do you go through life with so much misinformation and ignorance?
> It's amazing that you're still alive.
>

There you have it ... Popeye has declared potatoes are poisonous. You'll
die if yoose don't peel them.

I'm just going to quite eating them. They'll always remind me of a sawed
of sailor, toting 100lb crates of potatoes up ladders through several
decks of a rotting old navy tub.

Brice wrote:

> On Sun, 21 Oct 2018 15:57:19 -0500, "cshenk" > wrote:
>
> > Wayne Boatwright wrote:
> >
> >> On Sun 21 Oct 2018 11:59:28a, Brice told us...
> >>
> >> > On Sun, 21 Oct 2018 13:47:08 -0500, Hank Rogers
> >> > > wrote:
> >> >
> >> >>> I can't remember the last time we used butter in cooking. Maybe
> >> >>> 10 years ago.
> >> > > >
> >> > >
> >> > > Because of animal cruelty?
> >> >
> >> > It started because we mainly stir-fry, but it's a combination of
> >> > things now, yes.
> >>
> >> I never stir-fry anymore because David doesn't like it, but I will
> >> always order Asian stir-fried dishes. I would use peanut oil in
> >> stir-fries.
> >
> > The other optimal is canola oil for a lot of asian dishes.
>
> I've never heard of using canola oil in Asian cooking, but I guess it
> would work better than olive oil if you don't mind the GM factor.

It's a simple oil that works well. Olive oil however doesn't work that
well for asian dishes.

On 10/21/2018 5:26 PM, wrote:


>>
>> We prefer russets over most other types of potatoes, depending on the
>> intended use. Unless they're baked, we always peel potatoes. Sheer
>> laziness not to.
>
> Except that the main value of the spud is immediately below the skin
> so when you peel spuds you are chucking out some of the most
> nutritious parts.
>

For mashed and potato salad I peel. Other forms, I go over then and
peel just any icky areas. On roasted or fried, I like the skin on.

On Sunday, October 21, 2018 at 8:23:20 PM UTC-5, Ed Pawlowski wrote:
>
> For mashed and potato salad I peel. Other forms, I go over then and
> peel just any icky areas. On roasted or fried, I like the skin on.
>
For mashed potatoes I use russets and do peel them. For potato salad I
use the smallest red potatoes I can find but they are not peeled.

> wrote in message
...
> On Sun, 21 Oct 2018 17:04:05 -0400, Dave Smith
> > wrote:
>
>>On 2018-10-21 3:59 PM, Wayne Boatwright wrote:
>>
>>>> We never have peeled the potatoes either. I was raised that way
>>>> and it's what we're used to.
>>>>
>>>> Cheri
>>>>
>>>>
>>>
>>> We prefer russets over most other types of potatoes, depending on the
>>> intended use. Unless they're baked, we always peel potatoes. Sheer
>>> laziness not to.
>>
>>It's not laziness. Some potato treatments are better with the skins on.
>>New potatoes are usually eaten skin and all. The best garlic mashed
>>potatoes I have had are made with red potatoes cooked and mashed with
>>the skins. Fresh cut fries are good with skins on. Home fries are good
>>with the skin on. Unless the skins are thick and dirty there is no real
>>need to peel them.
>
> Potatoes being in the nightshade family are high in solanine, a toxin,
> concentrated in the skin and especially the eyes. I enjoy crispy
> baked potato skin but I'm careful to de-eye and I don't eat more than
> one at a sitting... and I never ordered baked potatoes at restaurants,
> they are old and barely washed.
> For all other uses I peel and de-eye potatoes... there is no way to
> tell by looking what the level of solanine is. Be sure to peel
> potatoes if there is any green tinge, which is pretty much present in
> any stupidmarket spuds as they are packaged in clear plastic bags, are
> generally stored at warm temperature and are usually old.
> Not peeling potatoes is indicative of Laziness and Stupidity:
> https://en.wikipedia.org/wiki/Potato


You get all your convoluted facts from Wiki obviously. I've been eating
potato skins for at least 70 years, all kinds, as have generations of my
family before me, but hey...I will put on Wiki that peeled potatoes will
kill you, especially if mixed with Crystal Palace and you can cite it as
fact, moron.


Cheri

"Hank Rogers" > wrote in message
news
> Brice wrote:
>> On Sun, 21 Oct 2018 18:06:44 -0400, wrote:
>>
>>> On Sun, 21 Oct 2018 17:04:05 -0400, Dave Smith
>>> > wrote:
>>>
>>>> On 2018-10-21 3:59 PM, Wayne Boatwright wrote:
>>
>>>>> We prefer russets over most other types of potatoes, depending on the
>>>>> intended use. Unless they're baked, we always peel potatoes. Sheer
>>>>> laziness not to.
>>>>
>>>> It's not laziness. Some potato treatments are better with the skins on.
>>>> New potatoes are usually eaten skin and all. The best garlic mashed
>>>> potatoes I have had are made with red potatoes cooked and mashed with
>>>> the skins. Fresh cut fries are good with skins on. Home fries are good
>>>> with the skin on. Unless the skins are thick and dirty there is no real
>>>> need to peel them.
>>>
>>> Potatoes being in the nightshade family are high in solanine, a toxin,
>>> concentrated in the skin and especially the eyes. I enjoy crispy
>>> baked potato skin but I'm careful to de-eye and I don't eat more than
>>> one at a sitting... and I never ordered baked potatoes at restaurants,
>>> they are old and barely washed.
>>> For all other uses I peel and de-eye potatoes... there is no way to
>>> tell by looking what the level of solanine is. Be sure to peel
>>> potatoes if there is any green tinge, which is pretty much present in
>>> any stupidmarket spuds as they are packaged in clear plastic bags, are
>>> generally stored at warm temperature and are usually old.
>>> Not peeling potatoes is indicative of Laziness and Stupidity:
>>> https://en.wikipedia.org/wiki/Potato
>>
>> You're probably basing this on information from the 50s. Or not even
>> that. Potato skins, especially from organic potatoes are good for you.
>>
>> How do you go through life with so much misinformation and ignorance?
>> It's amazing that you're still alive.
>>
>
> There you have it ... Popeye has declared potatoes are poisonous. You'll
> die if yoose don't peel them.
>
> I'm just going to quite eating them. They'll always remind me of a sawed
> of sailor, toting 100lb crates of potatoes up ladders through several
> decks of a rotting old navy tub.


God knows how many sailors he killed with his cooking, the ones that
survived were probably awarded a purple heart. ;-)

Cheri

Cheri wrote:
> > wrote in message
> ...
>> On Sun, 21 Oct 2018 17:04:05 -0400, Dave Smith
>> > wrote:
>>
>>> On 2018-10-21 3:59 PM, Wayne Boatwright wrote:
>>>
>>>>> We never have peeled the potatoes either. I was raised that way
>>>>> and it's what we're used to.
>>>>>
>>>>> Cheri
>>>>>
>>>>>
>>>>
>>>> We prefer russets over most other types of potatoes, depending on the
>>>> intended use. Unless they're baked, we always peel potatoes. Sheer
>>>> laziness not to.
>>>
>>> It's not laziness. Some potato treatments are better with the skins on.
>>> New potatoes are usually eaten skin and all. The best garlic mashed
>>> potatoes I have had are made with red potatoes cooked and mashed with
>>> the skins. Fresh cut fries are good with skins on. Home fries are good
>>> with the skin on. Unless the skins are thick and dirty there is no real
>>> need to peel them.
>>
>> Potatoes being in the nightshade family are high in solanine, a toxin,
>> concentrated in the skin and especially the eyes. I enjoy crispy
>> baked potato skin but I'm careful to de-eye and I don't eat more than
>> one at a sitting... and I never ordered baked potatoes at restaurants,
>> they are old and barely washed.
>> For all other uses I peel and de-eye potatoes... there is no way to
>> tell by looking what the level of solanine is. Be sure to peel
>> potatoes if there is any green tinge, which is pretty much present in
>> any stupidmarket spuds as they are packaged in clear plastic bags, are
>> generally stored at warm temperature and are usually old.
>> Not peeling potatoes is indicative of Laziness and Stupidity:
>> https://en.wikipedia.org/wiki/Potato
>
>
> You get all your convoluted facts from Wiki obviously. I've been eating
> potato skins for at least 70 years, all kinds, as have generations of my
> family before me, but hey...I will put on Wiki that peeled potatoes will
> kill you, especially if mixed with Crystal Palace and you can cite it as
> fact, moron.
>
>
> Cheri

Ever time Popeye opens his mouth ... he *IS* citing his facts.

There's no way to argue with this butthead. Just accept the fact that
potatoes are poisonous, or you'll never hear the end of it.

Cheri wrote:
> "Hank Rogers" > wrote in message
> news
>> Brice wrote:
>>> On Sun, 21 Oct 2018 18:06:44 -0400, wrote:
>>>
>>>> On Sun, 21 Oct 2018 17:04:05 -0400, Dave Smith
>>>> > wrote:
>>>>
>>>>> On 2018-10-21 3:59 PM, Wayne Boatwright wrote:
>>>
>>>>>> We prefer russets over most other types of potatoes, depending on the
>>>>>> intended use. Unless they're baked, we always peel potatoes. Sheer
>>>>>> laziness not to.
>>>>>
>>>>> It's not laziness. Some potato treatments are better with the skins
>>>>> on.
>>>>> New potatoes are usually eaten skin and all. The best garlic mashed
>>>>> potatoes I have had are made with red potatoes cooked and mashed with
>>>>> the skins. Fresh cut fries are good with skins on. Home fries are
>>>>> good
>>>>> with the skin on. Unless the skins are thick and dirty there is no
>>>>> real
>>>>> need to peel them.
>>>>
>>>> Potatoes being in the nightshade family are high in solanine, a toxin,
>>>> concentrated in the skin and especially the eyes. I enjoy crispy
>>>> baked potato skin but I'm careful to de-eye and I don't eat more than
>>>> one at a sitting... and I never ordered baked potatoes at restaurants,
>>>> they are old and barely washed.
>>>> For all other uses I peel and de-eye potatoes... there is no way to
>>>> tell by looking what the level of solanine is. Be sure to peel
>>>> potatoes if there is any green tinge, which is pretty much present in
>>>> any stupidmarket spuds as they are packaged in clear plastic bags, are
>>>> generally stored at warm temperature and are usually old.
>>>> Not peeling potatoes is indicative of Laziness and Stupidity:
>>>> https://en.wikipedia.org/wiki/Potato
>>>
>>> You're probably basing this on information from the 50s. Or not even
>>> that. Potato skins, especially from organic potatoes are good for you.
>>>
>>> How do you go through life with so much misinformation and ignorance?
>>> It's amazing that you're still alive.
>>>
>>
>> There you have it ... Popeye has declared potatoes are poisonous.
>> You'll die if yoose don't peel them.
>>
>> I'm just going to quite eating them. They'll always remind me of a
>> sawed of sailor, toting 100lb crates of potatoes up ladders through
>> several decks of a rotting old navy tub.
>
>
> God knows how many sailors he killed with his cooking, the ones that
> survived were probably awarded a purple heart. ;-)
>
> Cheri

I don't know if he killed any, but I bet quite a few went on sick call
with a bellyache or diarrhea.

In article >, Dave Smith
> wrote:

> You might consider the laziness issue there. Potato skins are much
> easier to remove form cooked potatoes.

Well yeah, duh...but they're hot!

leo

On Sun, 21 Oct 2018 20:20:43 -0400, wrote:

> On Sun, 21 Oct 2018 18:26:32 -0300, wrote:
>
>>Except that the main value of the spud is immediately below the skin
>>so when you peel spuds you are chucking out some of the most
>>nutritious parts.
>
> Absolutely wrong, just below the potato skin is the highest
> concentration ot toxin.

You're stuck in the 50's again, Pussy Katz. Solanine levels in the
farmed retail potatoes are not an issue any more than trichinosis is
in pork. And even less so if you're baking them at temps above
170F.

-sw

"Brice" wrote in message ...

On Sun, 21 Oct 2018 15:57:19 -0500, "cshenk" > wrote:

>Wayne Boatwright wrote:
>
>> On Sun 21 Oct 2018 11:59:28a, Brice told us...
>>
>> > On Sun, 21 Oct 2018 13:47:08 -0500, Hank Rogers
>> > > wrote:
>> >
>> >>> I can't remember the last time we used butter in cooking. Maybe
>> >>> 10 years ago.
>> > > >
>> > >
>> > > Because of animal cruelty?
>> >
>> > It started because we mainly stir-fry, but it's a combination of
>> > things now, yes.
>>
>> I never stir-fry anymore because David doesn't like it, but I will
>> always order Asian stir-fried dishes. I would use peanut oil in
>> stir-fries.
>
>The other optimal is canola oil for a lot of asian dishes.

I've never heard of using canola oil in Asian cooking, but I guess it
would work better than olive oil if you don't mind the GM factor.

==

I use 'light' olive oil. Works fine for me.

On Mon, 22 Oct 2018 08:38:22 +0100, "Ophelia" >
wrote:

>
>
>"Brice" wrote in message ...
>
>On Sun, 21 Oct 2018 15:57:19 -0500, "cshenk" > wrote:
>
>>Wayne Boatwright wrote:
>>
>>> On Sun 21 Oct 2018 11:59:28a, Brice told us...
>>>
>>> > On Sun, 21 Oct 2018 13:47:08 -0500, Hank Rogers
>>> > > wrote:
>>> >
>>> >>> I can't remember the last time we used butter in cooking. Maybe
>>> >>> 10 years ago.
>>> > > >
>>> > >
>>> > > Because of animal cruelty?
>>> >
>>> > It started because we mainly stir-fry, but it's a combination of
>>> > things now, yes.
>>>
>>> I never stir-fry anymore because David doesn't like it, but I will
>>> always order Asian stir-fried dishes. I would use peanut oil in
>>> stir-fries.
>>
>>The other optimal is canola oil for a lot of asian dishes.
>
>I've never heard of using canola oil in Asian cooking, but I guess it
>would work better than olive oil if you don't mind the GM factor.
>
>==
>
>I use 'light' olive oil. Works fine for me.

I guess you can't taste it, which you wouldn't want in Asian food.

On Sunday, October 21, 2018 at 9:40:03 PM UTC-10, Ophelia wrote:
>
> I use 'light' olive oil. Works fine for me.

The Chinese are starting to use olive oil in their cooking. I think it's considered a gourmet/high-status/luxury item over there. I never thought I'd see the day!

Other than that, those pakes probably use the cheapest oil they can grab a hold of. I usually get soybean oil because it's cheap stuff. Right now I'm using canola oil - because it was the cheapest oil on the shelf. I use a lot of oil when cooking so cheap is always good.

On Sunday, October 21, 2018 at 2:37:57 PM UTC-4, Brice wrote:
> On Sun, 21 Oct 2018 11:35:06 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Sunday, October 21, 2018 at 12:26:56 PM UTC-4, Gary wrote:
> >> wrote:
> >> >
> >> > Peeling goes fast if you buy large potatoes, we
> >> > buy "chefs" potatoes at BJs, each potato weighs over a pound... a ten
> >> > pound sack contains ten potatoes or less.
> >>
> >> I prefer smaller potatoes but I NEVER peel them anymore. I'll buy
> >> thin skin ones that don't need peeling. Favorite is red potatoes
> >> but also white ones and some other varietes. No matter the potato
> >> recipe, I don't peel. Not even the very overrated and dry russets
> >> (my very least favorite).
> >
> >They're not overrated. Russets are light years ahead in their ability
> >to absorb butter. Mmmmm.
>
> I can't remember the last time we used butter in cooking. Maybe 10
> years ago.

What a pity. You're missing out on some good eats.

Cindy Hamilton

On Sunday, October 21, 2018 at 3:59:34 PM UTC-4, Wayne Boatwright wrote:
> On Sun 21 Oct 2018 10:19:55a, Cheri told us...
>
> > "Gary" > wrote in message
> > ...
> >> wrote:
> >>>
> >>> Peeling goes fast if you buy large potatoes, we
> >>> buy "chefs" potatoes at BJs, each potato weighs over a pound...
> >>> a ten pound sack contains ten potatoes or less.
> >>
> >> I prefer smaller potatoes but I NEVER peel them anymore. I'll buy
> >> thin skin ones that don't need peeling. Favorite is red potatoes
> >> but also white ones and some other varietes. No matter the potato
> >> recipe, I don't peel. Not even the very overrated and dry russets
> >> (my very least favorite).
> >
> >
> > We never have peeled the potatoes either. I was raised that way
> > and it's what we're used to.
> >
> > Cheri
> >
> >
>
> We prefer russets over most other types of potatoes, depending on the
> intended use. Unless they're baked, we always peel potatoes. Sheer
> laziness not to.

There's no need to peel a potato if you like the flavor of the skin.

Cindy Hamilton

On Sunday, October 21, 2018 at 4:03:14 PM UTC-4, Wayne Boatwright wrote:
> On Sun 21 Oct 2018 11:59:28a, Brice told us...
>
> > On Sun, 21 Oct 2018 13:47:08 -0500, Hank Rogers
> > > wrote:
> >
> >>Brice wrote:
> >>> On Sun, 21 Oct 2018 11:35:06 -0700 (PDT), Cindy Hamilton
> >>> > wrote:
> >>>
> >>>>> I prefer smaller potatoes but I NEVER peel them anymore. I'll
> >>>>> buy thin skin ones that don't need peeling. Favorite is red
> >>>>> potatoes but also white ones and some other varietes. No
> >>>>> matter the potato recipe, I don't peel. Not even the very
> >>>>> overrated and dry russets (my very least favorite).
> >>>>
> >>>> They're not overrated. Russets are light years ahead in their
> >>>> ability to absorb butter. Mmmmm.
> >>>
> >>> I can't remember the last time we used butter in cooking. Maybe
> >>> 10 years ago.
> >>>
> >>
> >>Because of animal cruelty?
> >
> > It started because we mainly stir-fry, but it's a combination of
> > things now, yes.
>
> I never stir-fry anymore because David doesn't like it, but I will
> always order Asian stir-fried dishes. I would use peanut oil in
> stir-fries.

Stir-fry is a technique. It doesn't require an Asian flavor profile.

Cindy Hamilton

On Mon, 22 Oct 2018 03:14:41 -0700 (PDT), Cindy Hamilton
> wrote:

>On Sunday, October 21, 2018 at 2:37:57 PM UTC-4, Brice wrote:
>> On Sun, 21 Oct 2018 11:35:06 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Sunday, October 21, 2018 at 12:26:56 PM UTC-4, Gary wrote:
>> >> wrote:
>> >> >
>> >> > Peeling goes fast if you buy large potatoes, we
>> >> > buy "chefs" potatoes at BJs, each potato weighs over a pound... a ten
>> >> > pound sack contains ten potatoes or less.
>> >>
>> >> I prefer smaller potatoes but I NEVER peel them anymore. I'll buy
>> >> thin skin ones that don't need peeling. Favorite is red potatoes
>> >> but also white ones and some other varietes. No matter the potato
>> >> recipe, I don't peel. Not even the very overrated and dry russets
>> >> (my very least favorite).
>> >
>> >They're not overrated. Russets are light years ahead in their ability
>> >to absorb butter. Mmmmm.
>>
>> I can't remember the last time we used butter in cooking. Maybe 10
>> years ago.
>
>What a pity. You're missing out on some good eats.

One man's trash is another man's treasure.

"Brice" wrote in message news
On Mon, 22 Oct 2018 08:38:22 +0100, "Ophelia" >
wrote:

>
>
>"Brice" wrote in message
.. .
>
>On Sun, 21 Oct 2018 15:57:19 -0500, "cshenk" > wrote:
>
>>Wayne Boatwright wrote:
>>
>>> On Sun 21 Oct 2018 11:59:28a, Brice told us...
>>>
>>> > On Sun, 21 Oct 2018 13:47:08 -0500, Hank Rogers
>>> > > wrote:
>>> >
>>> >>> I can't remember the last time we used butter in cooking. Maybe
>>> >>> 10 years ago.
>>> > > >
>>> > >
>>> > > Because of animal cruelty?
>>> >
>>> > It started because we mainly stir-fry, but it's a combination of
>>> > things now, yes.
>>>
>>> I never stir-fry anymore because David doesn't like it, but I will
>>> always order Asian stir-fried dishes. I would use peanut oil in
>>> stir-fries.
>>
>>The other optimal is canola oil for a lot of asian dishes.
>
>I've never heard of using canola oil in Asian cooking, but I guess it
>would work better than olive oil if you don't mind the GM factor.
>
>==
>
>I use 'light' olive oil. Works fine for me.

I guess you can't taste it, which you wouldn't want in Asian food.

==

I am making a few Chinese/Hawaiian/Japanese recipes atm. I doubt we could
taste the oil anyway with all the stuff that goes in ie soy, teriyaki etc.
etc.

"dsi1" wrote in message
...

On Sunday, October 21, 2018 at 9:40:03 PM UTC-10, Ophelia wrote:
>
> I use 'light' olive oil. Works fine for me.

The Chinese are starting to use olive oil in their cooking. I think it's
considered a gourmet/high-status/luxury item over there. I never thought I'd
see the day!

Other than that, those pakes probably use the cheapest oil they can grab a
hold of. I usually get soybean oil because it's cheap stuff. Right now I'm
using canola oil - because it was the cheapest oil on the shelf. I use a lot
of oil when cooking so cheap is always good.

==

I don't actually like regular olive oil. The flavour is too strong for me.

"Cindy Hamilton" > wrote in message
...
> On Sunday, October 21, 2018 at 4:03:14 PM UTC-4, Wayne Boatwright wrote:
>> On Sun 21 Oct 2018 11:59:28a, Brice told us...
>>
>> > On Sun, 21 Oct 2018 13:47:08 -0500, Hank Rogers
>> > > wrote:
>> >
>> >>Brice wrote:
>> >>> On Sun, 21 Oct 2018 11:35:06 -0700 (PDT), Cindy Hamilton
>> >>> > wrote:
>> >>>
>> >>>>> I prefer smaller potatoes but I NEVER peel them anymore. I'll
>> >>>>> buy thin skin ones that don't need peeling. Favorite is red
>> >>>>> potatoes but also white ones and some other varietes. No
>> >>>>> matter the potato recipe, I don't peel. Not even the very
>> >>>>> overrated and dry russets (my very least favorite).
>> >>>>
>> >>>> They're not overrated. Russets are light years ahead in their
>> >>>> ability to absorb butter. Mmmmm.
>> >>>
>> >>> I can't remember the last time we used butter in cooking. Maybe
>> >>> 10 years ago.
>> >>>
>> >>
>> >>Because of animal cruelty?
>> >
>> > It started because we mainly stir-fry, but it's a combination of
>> > things now, yes.
>>
>> I never stir-fry anymore because David doesn't like it, but I will
>> always order Asian stir-fried dishes. I would use peanut oil in
>> stir-fries.
>
> Stir-fry is a technique. It doesn't require an Asian flavor profile.
>
> Cindy Hamilton


For sure.

Cheri

Ophelia wrote:
>
> I don't actually like regular olive oil. The flavour is too strong for me.

I've only had the EVOO, not plain olive oil which I assume has a
milder taste? But I agree with you. I keep some but rarely use
it. Mainly for a spinach side with garlic and I do put some in
spaghetti sauce. Speaking of that, I do want to make a huge batch
soon.

Now that it's getting cooler (a rare 39F here this morning), I
like to cook (stovetop and oven) more often.