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Julie Bove[_2_] Julie Bove[_2_] is offline
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Default Baking potatoes explained


"Cindy Hamilton" > wrote in message
.. .
> In article >,
> sf > wrote:
>>On Tue, 17 Dec 2013 19:48:48 GMT, (Cindy Hamilton)
>>wrote:
>>
>>> The somewhat fancy grocery that I patronize has:

>>
>>Your list reflects what my ordinary grocery store (aka: supermarket)
>>stocks on a daily basis.

>
> My somewhat fancy grocery is a supermarket. It's a little more
> upscale than Kroger, but not as pricey as Whole Paycheck.
>
>>> Idaho (Russet), loose, wrapped for microwaving, and in 2-lb and 5-lb
>>> bags
>>> Long white potatoes (sometimes labeled "Californian")
>>> Yukon Gold, loose and in 5-lb bags
>>> Red potatoes (probably Red Bliss)
>>> Sweet potatoes, loose and wrapped for microwaving

>>
>>I haven't seen wrapped sweet potatoes where I shop.
>>
>>> Other sweet potatoes that I was told were called Garnet Yams

>>
>>We always have a third one too: white - which I think is a type of
>>Japanese sweet potato.

>
> You know, I think I saw those the last time I shopped. Or maybe
> they were called Okinawan. (However, I've been a lot of weird
> places lately doing my Christmas shopping, so I might have
> seen them at the produce market.)


I made Japanese purple sweet potatoes the other night. Got them at H Mart
and they sure kept for a lot longer than the other type. The flesh was
cream colored. I didn't try them but husband and daughter ate every bite.