"Melba's Jammin'" > wrote in message
...
> In article >,
> hahabogus > wrote:
>> Reds are what I was raised on and other types taste wierd to me... baked,
>> boiled, roasted, mashed... whatever. I only use reds at home. Dining away
>> from home is out of my control so I'll eat what's infront of me with no
>> complaints about the spud. But I'll admit yukons are pretty good, still I
>> prefer reds.
>
> I like reds for potato salad and for home fries and hash browns and for
> including in the pan with a pot roast.
>
> I boiled and riced the Yukon Golds. The gravy was awesome. For
> quantity's sake I added some beef bouillon powder that I bought in
> Indiana in Amish country in October. Seems not as salty as most.
> --
> -Barb, Mother Superior, HOSSSPoJ
> <http://www.caringbridge.org/visit/amytaylor> -- the world can
> learn much about grace from Amy and Warren.

Barb, you now have Trader Joe's yes? At least I'm pretty sure I remember
Sheila saying they were out there now...
Anyway, in the section where they have their chicken broth, they have these
little packets of chicken, turkey, vegetable and beef stock that has been
reduced until it's like a syrup. They're not overly salty, and have good
flavor. Good to have in a pinch, when you need more gravy :-)

kimberly
--
http://eating-sandiego.blogspot.com