Omelet wrote:
> In article >,
> "cshenk" > wrote:
>
>
>>>We have these shrink wrapped spuds in the produce section (individually
>>>wrapped) with nuking instructions on them.
>>
>>I've seen those too. People are incredibly stupid! I saw a lady get 2 of
>>them for a 'special dinner' while moaning at the price of everything. (a
>>peek at her cart and it was loaded with everything premade, even
>>*pre-stuffed pork loin!*)
>
>
> Some people are fidiots. <g>
>
>>>I've resisted. ;-)
>>
>>I may have given in on the idahos eventually. I think it was an import
>>thing to support local farmers in Japan. I don't mind that at all but
>>eventally you get a hankering for a true baked idaho with crusty skin.
>>
>>
>>>I don't recall the exact price, but I can saran wrap my own fresh ones
>>>for FAR cheaper.
>>
>>Heheh I dont even do that. I just wash'em and dump'em in the crockpot wet
>>and let'em steam in their jackets. I'm the rare one who barely uses a
>>microwave. I loaned it out to a newcommer in Sasebo once (their stuff as
>>like all of us, would take 4-5 months to arrive). Family didnt notice for 2
>>weeks that it was gone and even then, they didnt miss it much.

*chuckle* these days the only thing the microwave gets used for is a cup
of tea. The elderly relative likes to heat up water in a cup for her
tea, she particularly likes h ow the cup is heated along with the water.

>
>
> If I do a single potato for a snack, I'll often nuke it. If I'm making
> a batch for a meal, I'll generally pressure cook them, or if I'm cooking
> them with a roast or something, they get braised in the pan with the
> meat.

I was making a beef stock yesterday, i had planed to make a bit pot of
white bean soup for dinner. But the bones took so long, they were big
hip bones i think, that i decided to just put some new white potatoes
into the stock for about 10 minutes to simmer.

Pulled them out and while the stock continued to simmer & served them
smashed with a pat of butter and some previously cooked & warmed
chicken. With a small green salad it was sufficient for a light dinner.

Now the stock is simmering with white beans and soon i will begin to add
the various veggies and spices.

When the beans are near done i will divide the beans & stock in half and
make up one with leftover beef and the other with leftover chicken and
place in the freezer, and serve tonight's dinner of it with some fresh
prawns poached in the soup & served with garlic cornbread.
--
JL