In article >,
"Edwin Pawlowski" > wrote:

> "Omelet" > wrote in message
> > Not all restaurants are putting their dumpsters inside of covered cages.
> >
> > To me, that's a pretty selfish practice.
> > --
> > Peace, Om
>
> Selfish by whom? In some cities, it is not possible or practical to give
> away cooked food to a shelter. Health regulations, transportation methods,
> keeping the food hot, liability issues, make it pretty tough to give it
> away.

I'm talking about not allowing the homeless to raid your dumpsters at
night.

That's sort of a shadow community and cannot really be covered by any
laws. Some might consider it stealing, but it's trash. More than once,
trashcans have been ruled as community property when neat stuff thrown
away by celebrities has shown up on ebay, and somebody tried to sue for
it.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"Ms P" > wrote:

> Lots of products have BHT.
>
> I eat about 1/3 to 1/2 cup of potatoes. It's called portion control.
>
> I am doing myself a big favor by eating instant mashed. They don't
> skyrocket my blood sugar and make it stay high for 2 to 3 days like fresh
> potatoes do.

That is interesting! You use a glucometer?
I've been avoiding potatoes for the most part, (they come under the
heading of "treats") due to their glycemic index.

I happen to like potato flakes very much but have not bought them in
years due to my current dietary lifestyle.

> If I'm going to eat any potatoes at all I try and eat
> processed ones. A real baked potato is a two or three times a year special
> treat.
>
>
> Ms P

Cool!
--
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Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Sat, 09 Jun 2007 14:27:14 -0400, Goomba38 >
wrote:

>Andy wrote:
>
>> I don't remember where I heard this but Burger King's fries are
>> sprayed with a light coating of glycerin at the processing plant.
>> Something about them having a crisper outside "crunch" after deep
>> frying. I think it also had some cosmetic value. Better browning?
>
>
>Burger King ruined their fries when they "reformulated" them to make
>them remain "crispy" (albeit tasteless) longer. They no longer even
>taste like potatoes to me. They're made of composite potatoes and other
>ingredients now, instead of just potatoes.

Isn't Burger King the one that puts a coating on FF that's similar to
what's on onion rings? I like Burger King, but I DON'T like their
FF! Give me real fries from real potatoes. Don't mess with them.

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On Sat, 09 Jun 2007 18:34:40 -0700, Dan Abel > wrote:

>In article >,
> Omelet > wrote:
>
>
>> I think that will only work with russets tho' as they have a thicker
>> skin. I don't buy russets.
>
>> It IS the way they do it at Restaurants! I've never been served a baked
>> spud without foil on the outside, and an oil/salt treatment on the skin.
>
>That's because you've never had a real baked potato at a restaurant.
>Cooking them in foil works better for the restaurant. They keep well
>without drying out. Of course, then, they use russets, which you don't
>like. I eat the ones in foil, they are good. The ones cooked without
>foil are better, at least to my taste.

People must not like crispy skins either. Why else bake it in foil?
I certainly don't need oil or salt on the outside. I prefer my salt
with some butter on the inside.

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On Sat, 09 Jun 2007 14:08:24 -0400, Goomba38 >
wrote:

>sidenote: My mother taught us to never use a knife to cut our baked
>potatoes open as the knife compressed the potato inside. She taught us
>to make repeated pokes with the tines of our fork, pricking it to make a
>cross cut "line" then squeezing it open.


The fork method was for english muffins. You can use a knife and
squeeze potatoes to open. Heck, you can cut them in half with a knife
and squeeze. Same effect.

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George wrote:
> jmcquown wrote:
> > Edwin Pawlowski wrote:
> >> "jmcquown" wrote:
> >>
> >>> I've never understood BBQ potato chips. If I wanted potato chips to
> >>> taste
> >>> like BBQ sauce I'd dip them in some sauce. Lately I've seen "Pickle"
> >>> flavoured potato chips. What?!
> >> Lay's has been making a series of special flavors for the past year
> >> or so, including the dill pickle. A couple of weeks ago it was
> >> rosemary and garlic. I rarely buy chips, but I did try them. Pretty
> >> good. I've seen the guys at work try all the new flavors so it must
> >> work for sales.
>
> >> One of the guys order a case at a time from Herrs because he likes the
> >> Worcester sauce and steak flavored ones.
>
> > Um, why not just have a steak with some Worcestershire sauce on it? Potato
> > chips that taste like steak and... ? I don't get it!
>
> Just from observation it seems some people don't seem to know what food
> tastes like anymore. Maybe they can't cook or something. There has to be
> some reason why they like steak that is coated with something so it
> doesn't taste like steak , chips that are coated to taste like steak,
> pizza that is buried under stuff so it doesn't taste like pizza etc.

That's a medical condition: "TIAD" (Taste In Ass Disease).

There's no known cure.

Sheldon

On Sat, 09 Jun 2007 10:14:50 -0700, Dan Abel > wrote:
>
>1. Pringles. Maybe you are lucky and don't have them there. They come
>in a cardboard tube and faintly resemble a potato chip, except they are
>all identical and taste bad.
>
Bet you can't eat just one!



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On Sun, 10 Jun 2007 08:46:25 -0500, "jmcquown"
> wrote:

>Edwin Pawlowski wrote:
>>
>> One of the guys order a case at a time from Herrs because he likes the
>> Worcester sauce and steak flavored ones.
>
>Um, why not just have a steak with some Worcestershire sauce on it? Potato
>chips that taste like steak and... ? I don't get it!
>
It's *snack* food, Jill, not a meal.

--
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"Omelet" > wrote in message
news
> In article >,
> "Ms P" > wrote:
>
>> Lots of products have BHT.
>>
>> I eat about 1/3 to 1/2 cup of potatoes. It's called portion control.
>>
>> I am doing myself a big favor by eating instant mashed. They don't
>> skyrocket my blood sugar and make it stay high for 2 to 3 days like fresh
>> potatoes do.
>
> That is interesting! You use a glucometer?
> I've been avoiding potatoes for the most part, (they come under the
> heading of "treats") due to their glycemic index.


That's how I discovered potatoes keep my blood sugar high for two or three
days after eating them. I had stopped eating potatoes for the most part and
then started eating them once a week or so. I noticed that for two or three
days after having a normal serving of potatoes my fasting reading would be
10 to 15 points higher than it was the day before I had potatoes and then it
would go back down after about three days. And you know if your fasting
reading starts out higher it'll only go up from there.

>
> I happen to like potato flakes very much but have not bought them in
> years due to my current dietary lifestyle.

Even though they don't keep my blood sugar higher for a couple of days I
still put potato flakes in the not more than once a week catagory. It is
nice to be able to have mashed for dinner at least once in awhile.

Potato chips on the other hand don't raise my blood sugar more than most any
thing else. When they're sliced they lose most of the starch.

>
>> If I'm going to eat any potatoes at all I try and eat
>> processed ones. A real baked potato is a two or three times a year
>> special
>> treat.
>>
>>
>> Ms P
>
> Cool!
> --
> Peace, Om


It really helps to keep a detailed food and glucose reading diary. If I
don't write it down I might not remember exactly what I had for breakfast!
LOL That way you'll eventually be able to figure out which foods skyrocket
your blood sugar and which foods don't.


Ms P

On Sun, 10 Jun 2007 10:06:39 -0500, notbob > wrote:

>On 2007-06-10, Ms P > wrote:
>>
>> Those aren't ordinary instant.....
>
>What the Hell is "ordinary instant"? There's nothing even remotely ordinary
>about instant potatoes.
>
Unflavored.... "original", whatever. I understood.


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On Sat, 09 Jun 2007 13:15:47 -0400, George >
wrote:

>Omelet wrote:
>
>> Ok, so how do you nuke your spuds?
>>
>> Roasting them on the wood grill, foil is pretty much necessary to keep
>> them from drying out. Same as in the oven.
>
>
>I think the whole point of any potato roasting/grilling is to get that
>nice, slightly crispy, nutty tasting skin. Browning brings a lot of
>taste to food.
>

The best baked potatoes I can remember are from a long time ago, late
30's, early 40's.
When I was a kid back then, we had a coal furnace and my dad used to
put some potatoes on the ledge just inside door. Crispy skin, fluffy
white insides. Poke a line of holes along the length with a fork,
squeeze ends to pop open. Butter, a little salt and pepper -
delicious. Just won't work with the furnaces of today.

Ross.

"Omelet" > wrote in message
news
> In article . com>,
>
> It IS the way they do it at Restaurants! I've never been served a baked
> spud without foil on the outside, and an oil/salt treatment on the skin.
> --
> Peace, Om


Maybe you need to go to better restaurants. Even Lone Star serves baked
potatoes that are not wrapped in foil and have a nice oil/salt on the
outside. Every where else here serves foil wrapped potatoes. At the places
that serve foil wrapped potatoes I don't even bother. At one of the places
we go to that serves foil wrapped potatoes they have outstanding onion rings
so I have those instead.


Ms P

<sf> wrote in message ...
> On Sun, 10 Jun 2007 08:46:25 -0500, "jmcquown"
> > wrote:
>
>>Edwin Pawlowski wrote:
>>>
>>> One of the guys order a case at a time from Herrs because he likes the
>>> Worcester sauce and steak flavored ones.
>>
>>Um, why not just have a steak with some Worcestershire sauce on it?
>>Potato
>>chips that taste like steak and... ? I don't get it!
>>
> It's *snack* food, Jill, not a meal.

Sad thing is, for Dave, sometimes a bag of chips is a meal.

"sf" wrote in message ...
> On Sat, 09 Jun 2007 10:14:50 -0700, Dan Abel > wrote:
>>
>>1. Pringles. Maybe you are lucky and don't have them there. They come
>>in a cardboard tube and faintly resemble a potato chip, except they are
>>all identical and taste bad.
>>
> Bet you can't eat just one!


I came close!! I ate one and a half. We have a potluck type lunch at our
quilting get together once a month and yesterday somebody brought fat free
Pringles. ooooo, yuck. Give me plain Lay's!


Ms P

On Jun 10, 9:48?am, notbob > wrote:
> On 2007-06-09, Sheldon > wrote:
>
> > Nothing the matter with instant, the major name brands are made from
> > better and fresher spuds than you can buy at the market.....
>
> Yeah, right.....
>
> "Betty Crocker Homestyle Creamy Butter Mashed Potatoes
>
> Ingredients:
> Idaho Potatoes (Idaho is a registered trademark of the Idaho Potato
> Commission), Salt, Maltodextrin, Dried corn Syrup, Margarine
> (Partially Hydrogenated Soybean Oil, Salt, Nonfat Milk, Lecithin, Mono
> and Diglycerides, Annatto Extract [Color], Natural Flavor), Whey,
> Partially Hydrogenated Soybean Oil, Natural and Artificial Butter
> flavor, Butter, Cream of Tartar, Baking Soda, Nonfat Milk, Distilled
> Monoglycerides, Buttermilk, Sodium Caseinate, Dried Cream, Wheat
> Flour, Mono and Diglycerides, Preserved with Sodium Acid
> Pyrophosphate, Sodium Bisulfite and Citric Acid, Ascorbic Acid, Sugar,
> Propylene Glycol, Monoesters of Fatty Acids, Guar Gum, Sodium Stearoyl
> Lactylate, Lactose Silicon Dioxide (Anticaking Agent), Sour Cream
> (Cultured Cream, Nonfat Milk), Modified Corn Starch, sodium Phosphate,
> Lactic Acid, Sodium Silicoaluminate (Anticaking Agent), Enzymes,
> Artificial Color, Soy Lecithin, Soy Flour."
>
> http://tinyurl.com/2vjfmp
>
> nb

Very funny... that's dehy potatoes like condensed cream-of soup is
water.

You need to grow a spine so you can play fair.
http://www.amazon.com/Bobs-Red-Mill-.../dp/B000EDBPY8

Sheldon

Ms P > wrote in message
...

> Give me plain Lay's!

"Too good to eat just one." (Best ad campaign!)

The "Bird/Kareem Fan" Ranger

"The Ranger" > wrote in message
...
> Ms P > wrote in message
> ...
>
>> Give me plain Lay's!
>
> "Too good to eat just one." (Best ad campaign!)
>
> The "Bird/Kareem Fan" Ranger

I personally think they're even better now that they're cooked in sunflower
oil.


Ms P

As I kid we had a coal fire at home and I used to put spuds in the ash
pan under the coals. Result was a wonderful hard crispy skinned baked
spud with a properly cooked inside. We didn't do much to them apart from
knocking the ash off, cutting them in half and eating with salt and butter.

Would love to be able to recreate that these days. I have tried putting
them inside our wood burning stove but that gets too hot and the skins
burns before the inside is cooked

Steve

PS this is not a crime , more a misdemeanour




>>
>> Even camp spuds stuck directly into the hot coals???
>
> The ash is certainly sterile so I don't see a reason why.

On 2007-06-10, Sheldon > wrote:

> Very funny... that's dehy potatoes like condensed cream-of soup is
> water.
>
> You need to grow a spine so you can play fair.
> http://www.amazon.com/Bobs-Red-Mill-.../dp/B000EDBPY8

If they actually are dehydrated, why do they require refrigeration?
So, don't you go growing a spine. It would deprive your ass of it's
favorite occupant.

"Label Information
Ingredients
Dried Idaho Russet Potatoes, Mono and Diglycerides from Vegetable Oil
(to Improve Texture), Citric Acid.

Directions
Keeps best refrigerated or frozen....."

nb

Omelet wrote:
> In article >,
> "Edwin Pawlowski" > wrote:
>
>> "Omelet" > wrote in message
>>> Not all restaurants are putting their dumpsters inside of covered
>>> cages.
>>>
>>> To me, that's a pretty selfish practice.
>>> --
>>> Peace, Om
>>
>> Selfish by whom? In some cities, it is not possible or practical to
>> give away cooked food to a shelter. Health regulations,
>> transportation methods, keeping the food hot, liability issues, make
>> it pretty tough to give it away.
>
> I'm talking about not allowing the homeless to raid your dumpsters at
> night.
>
So you approve of "dumpster diving"? Do you know how unsanitary that is?
It's not just food that gets tossed in those dumpsters! Better the
restaurants be allowed to donate unused cooked food to shelters and missions
than to have people picking through garbage to find something to eat.
Sheesh!

Jill

In article >,
"Ms P" > wrote:

> > That is interesting! You use a glucometer?
> > I've been avoiding potatoes for the most part, (they come under the
> > heading of "treats") due to their glycemic index.
>
>
> That's how I discovered potatoes keep my blood sugar high for two or three
> days after eating them. I had stopped eating potatoes for the most part and
> then started eating them once a week or so. I noticed that for two or three
> days after having a normal serving of potatoes my fasting reading would be
> 10 to 15 points higher than it was the day before I had potatoes and then it
> would go back down after about three days. And you know if your fasting
> reading starts out higher it'll only go up from there.
>
> >
> > I happen to like potato flakes very much but have not bought them in
> > years due to my current dietary lifestyle.
>
> Even though they don't keep my blood sugar higher for a couple of days I
> still put potato flakes in the not more than once a week catagory. It is
> nice to be able to have mashed for dinner at least once in awhile.
>
> Potato chips on the other hand don't raise my blood sugar more than most any
> thing else. When they're sliced they lose most of the starch.
>
> >
> >> If I'm going to eat any potatoes at all I try and eat
> >> processed ones. A real baked potato is a two or three times a year
> >> special
> >> treat.
> >>
> >>
> >> Ms P
> >
> > Cool!
> > --
> > Peace, Om
>
>
> It really helps to keep a detailed food and glucose reading diary. If I
> don't write it down I might not remember exactly what I had for breakfast!
> LOL That way you'll eventually be able to figure out which foods skyrocket
> your blood sugar and which foods don't.
>
>
> Ms P

I kept a detailed food log for a year and a half on my doctors advice
and added up the daily calories and the percentage of protein, carbs and
fat, and the milligrams of sodium, and how I felt each day.

It was to track down food sensitivities for my IBS.

It was also extremely educational for learning low carbing. It's nice to
actually learn about what you are eating. :-)

I'm not a diabetic, but I was headed towards type II being insulin
resistant, so it's still important to learn this stuff.

For one thing, I've learned that Splenda raises my glucose from the
fasting level of 90 to around 110 to 115, so contrary to popular belief,
it's not totally free of the effects of a sugar.

I don't have a glucometer but being a lab tech and running the blood
chemistry analyzer at night has it's perks. ;-) And I'm not afraid of
needles.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article .com>,
Sheldon > wrote:

> > http://tinyurl.com/2vjfmp
> >
> > nb
>
> Very funny... that's dehy potatoes like condensed cream-of soup is
> water.
>
> You need to grow a spine so you can play fair.
> http://www.amazon.com/Bobs-Red-Mill-.../dp/B000EDBPY8
>
> Sheldon

Damn. That's even better than my submission of Idahoans. :-)

Well done Shel'!

Fair play using Google!
What a concept. <G>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Steve Y > wrote:

> As I kid we had a coal fire at home and I used to put spuds in the ash
> pan under the coals. Result was a wonderful hard crispy skinned baked
> spud with a properly cooked inside. We didn't do much to them apart from
> knocking the ash off, cutting them in half and eating with salt and butter.
>
> Would love to be able to recreate that these days. I have tried putting
> them inside our wood burning stove but that gets too hot and the skins
> burns before the inside is cooked
>
> Steve
>
> PS this is not a crime , more a misdemeanour
>

Try using a potato spike.
That might help.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

jmcquown wrote:

> Omelet wrote:
>
>>>On Jun 9, 12:40?pm, Omelet > wrote:
>>>
>>It IS the way they do it at Restaurants! I've never been served a
>>baked spud without foil on the outside, and an oil/salt treatment on
>>the skin.
>
>
> They do that in restaurants so they won't get cold while sitting waiting for
> someone to order one with dinner, not because it's the ideal way to bake a
> potato. One of the restaurants where I used to work would bake at least 100
> potatoes (wrapped in foil) a night and pray everyone would order one with
> dinner rather than fries or rice pilaf.
>
> You wouldn't believe the number of baked spuds that were tossed out at
> night. We used to complain - can't you give all that food to a soup kitchen
> or a homeless mission or something? Apparently it was (is?) against health
> department regulations. Such a waste.
>
> Jill
>
>

I like leftover baked potatoes, when i make some baked potatoes for
dinner one night i keep a few slightly under do

BTW anybody mention "canned potatoes" or "instant potatoes" gag me with
a concept!
--
JL

"Sheldon" > wrote in message
oups.com...

>
> Very funny... that's dehy potatoes like condensed cream-of soup is
> water.
>
> You need to grow a spine so you can play fair.
> http://www.amazon.com/Bobs-Red-Mill-.../dp/B000EDBPY8
>
> Sheldon
>

Those look pretty good. I'll have to order a case. Thanks!


Ms P

George wrote:

> Just from observation it seems some people don't seem to know what food
> tastes like anymore. Maybe they can't cook or something. There has to be
> some reason why they like steak that is coated with something so it
> doesn't taste like steak , chips that are coated to taste like steak,
> pizza that is buried under stuff so it doesn't taste like pizza etc.


Somebody recently described this phenomenon as "a surfeit of sauces"...

--
Best
Greg

In article >,
notbob > wrote:

> On 2007-06-10, Sheldon > wrote:
>
> > Very funny... that's dehy potatoes like condensed cream-of soup is
> > water.
> >
> > You need to grow a spine so you can play fair.
> > http://www.amazon.com/Bobs-Red-Mill-.../dp/B000EDBPY8
>
> If they actually are dehydrated, why do they require refrigeration?
> So, don't you go growing a spine. It would deprive your ass of it's
> favorite occupant.
>
> "Label Information
> Ingredients
> Dried Idaho Russet Potatoes, Mono and Diglycerides from Vegetable Oil
> (to Improve Texture), Citric Acid.
>
> Directions
> Keeps best refrigerated or frozen....."
>
> nb

In all fairness, I have to rate that reply at least a 7. ;-)

Made me laugh!

We are playing a game here, right?

nb, you ignored my reply with the Idahoan ingredients that don't require
refrigeration! That was not playing fair.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"jmcquown" > wrote:

> Omelet wrote:
> > In article >,
> > "Edwin Pawlowski" > wrote:
> >
> >> "Omelet" > wrote in message
> >>> Not all restaurants are putting their dumpsters inside of covered
> >>> cages.
> >>>
> >>> To me, that's a pretty selfish practice.
> >>> --
> >>> Peace, Om
> >>
> >> Selfish by whom? In some cities, it is not possible or practical to
> >> give away cooked food to a shelter. Health regulations,
> >> transportation methods, keeping the food hot, liability issues, make
> >> it pretty tough to give it away.
> >
> > I'm talking about not allowing the homeless to raid your dumpsters at
> > night.
> >
> So you approve of "dumpster diving"? Do you know how unsanitary that is?
> It's not just food that gets tossed in those dumpsters! Better the
> restaurants be allowed to donate unused cooked food to shelters and missions
> than to have people picking through garbage to find something to eat.
> Sheesh!
>
> Jill

So the truly homeless that don't have access to the food pantry's should
starve?

Jill dear, dumpster diving for the freeway bridge residents is a fact of
life. I suspect that the place where I buy my BBQ packages it in the
dumpster for sanitation. I could tell by the body language of the dude I
discussed it with.

There are some compassionate restaurant owners.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote in message
news
> In article >,
>
> I kept a detailed food log for a year and a half on my doctors advice
> and added up the daily calories and the percentage of protein, carbs and
> fat, and the milligrams of sodium, and how I felt each day.
>
> It was to track down food sensitivities for my IBS.
>
> It was also extremely educational for learning low carbing. It's nice to
> actually learn about what you are eating. :-)
>
> I'm not a diabetic, but I was headed towards type II being insulin
> resistant, so it's still important to learn this stuff.
>
> For one thing, I've learned that Splenda raises my glucose from the
> fasting level of 90 to around 110 to 115, so contrary to popular belief,
> it's not totally free of the effects of a sugar.
>
> I don't have a glucometer but being a lab tech and running the blood
> chemistry analyzer at night has it's perks. ;-) And I'm not afraid of
> needles.
> --
> Peace, Om


You really can track down all sorts of food sensitivities by keeping a food
diary.

The Splenda thing is interesting. It doesn't taste anything like sugar to
me so I don't eat it anyway. Sugar doesn't make my blood sugar go nearly as
high as starch does anyway. I can eat cookies and have a lower blood sugar
than if I eat corn on the cob or a baked potato.

Once a summer I'll grill ribeyes and shrimp skewers and we'll have baked
potato and corn on the cob with it. Heaven.


Ms P <------ off to eat birthday cake and ice cream. Grandson is 3 this
month!

On Jun 10, 1:21?pm, notbob > wrote:
> On 2007-06-10, Sheldon > wrote:
>
> > Very funny... that's dehy potatoes like condensed cream-of soup is
> > water.
>
> > You need to grow a spine so you can play fair.
> >http://www.amazon.com/Bobs-Red-Mill-.../dp/B000EDBPY8
>
> If they actually are dehydrated, why do they require refrigeration?
> So, don't you go growing a spine. It would deprive your ass of it's
> favorite occupant.
>
> "Label Information
> Ingredients
> Dried Idaho Russet Potatoes, Mono and Diglycerides from Vegetable Oil
> (to Improve Texture), Citric Acid.
>
> Directions
> Keeps best refrigerated or frozen....."
>
> nb

You delusional illiterate douchebag... it doesn't say "require". They
only *suggest* refrigeration, because it's a large amount and
refrigeration (or freezing) is how to extend the shelf life of foods

But more importantly, notice the long list of ingredients contained in
plain dehys... not the BS you attempted to pawn off until yyou got
caught... you useless smarmy mother****er.... but you're a "bob, and
that means filthy lying WOP.. I've never yet met a bob that was a man.

Sheldon

jmcquown wrote:


> They've been doing the same thing with tortilla chips. Doritos brand
> has always been the worst about it... "Cool Ranch" Well hell, just
> dip the chip in some "Ranch" dressing. Some people will buy anything
> just because they see it on television.

What if you aren't eating them with dip? I like the ranch ones.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

sf wrote:

> On Sat, 09 Jun 2007 10:14:50 -0700, Dan Abel > wrote:
> >
> > 1. Pringles. Maybe you are lucky and don't have them there. They
> > come in a cardboard tube and faintly resemble a potato chip, except
> > they are all identical and taste bad.
> >
> Bet you can't eat just one!

Yeah, yeah, people rag on Pringles, but I love 'em. Sue me.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

sf wrote:
> On Sat, 09 Jun 2007 14:08:24 -0400, Goomba38 >
> wrote:
>
>> sidenote: My mother taught us to never use a knife to cut our baked
>> potatoes open as the knife compressed the potato inside. She taught us
>> to make repeated pokes with the tines of our fork, pricking it to make a
>> cross cut "line" then squeezing it open.
>
>
> The fork method was for english muffins. You can use a knife and
> squeeze potatoes to open. Heck, you can cut them in half with a knife
> and squeeze. Same effect.
>
No it really isn't. As I've seen, a knife cutting the potato compresses
the inside, so it isn't as fluffy when squeezed open.

Default User > wrote in message
...
[snip]
> Yeah, yeah, people rag on Pringles, but I love 'em. Sue me.

Okay.

On 2007-06-10, Sheldon > wrote:

> that means filthy lying WOP.. I've never yet met a bob that was a man.

Considering that filthy mouth and the fact you're still breathing, my
guess is you've never met a man.

nb

On Sun, 10 Jun 2007 14:43:00 -0400, Goomba38 >
wrote:

>sf wrote:
>> On Sat, 09 Jun 2007 14:08:24 -0400, Goomba38 >
>> wrote:
>>
>>> sidenote: My mother taught us to never use a knife to cut our baked
>>> potatoes open as the knife compressed the potato inside. She taught us
>>> to make repeated pokes with the tines of our fork, pricking it to make a
>>> cross cut "line" then squeezing it open.
>>
>>
>> The fork method was for english muffins. You can use a knife and
>> squeeze potatoes to open. Heck, you can cut them in half with a knife
>> and squeeze. Same effect.
>>
>No it really isn't. As I've seen, a knife cutting the potato compresses
>the inside, so it isn't as fluffy when squeezed open.

Potato fluffing is *not* for amatures. If you need a fork for
anything other than eating, you're an amature.

--
See return address to reply by email

On Sun, 10 Jun 2007 08:54:42 -0500, "Ms P" >
wrote:

>
>"Andy" <q> wrote in message ...
>> biig said...
>>
>>>
>>>
>>> sf wrote:
>>>>
>>>
>>> DH's mom and stepfather were really good home style cooks. The made
>>> really nice mashed potatoes. Mine always sucked. I asked them what the
>>> secret was and it seemed so simple....mash, add butter, s and p, and
>>> milk.
>>> I kept trying and had no success, so started buying the boxed. After
>>> reading this ng for a few months, I decided to try extra hard to do it
>>> right....heated the milk, added roasted garlic, seasonings and butter...
>>> They tasted just like the boxed garlic mashed....lol...back to boxed.
>>>
>>> Sharon
>>
>>
>> Sharon,
>>
>> The boxed mashed potatoes are excessively processed with trans fats and
>> plenty of sodium, additives, etc.
>>
>> Also don't forget a typical serving size of boxed mashed potatoes is 1/2
>> cup. Better double or triple up those nutritional values!
>>
>> I don't know how the homemade/scratch nutritional values compare to boxed
>> but you could certainly cut down on the sodium and additives by making
>> homemade.
>>
>> Andy
>
>Mmm, no, they're not. The instant spuds I have have Idaho potatoes, Mono
>and Diglycerides (to improve flavor) Fresheness protected by sodium
>bisulfite and BHT. Not a speck of fat in them, trans or otherwise. As
>prepared one serving (1/3 of a cup) contains 8g total fat,460g sodium, 370mg
>potassium, 19g total carbohydrates, and 3g protein. One serving as boxed
>has 80 calories, as prepared 160. It also says the sodium content without
>added salt per serving is 120mg.
>
>
>Ms P

what brand do you use? how about you, sharon?

your pal,
blake

In article >, sf wrote:

> On Sat, 09 Jun 2007 10:14:50 -0700, Dan Abel > wrote:
> >
> >1. Pringles. Maybe you are lucky and don't have them there. They come
> >in a cardboard tube and faintly resemble a potato chip, except they are
> >all identical and taste bad.
> >
> Bet you can't eat just one!

That's correct. I can't even eat one. My daughter buys these, and
politely offers me some. I say, "no thanks".

In article >,
"Ms P" > wrote:

> You really can track down all sorts of food sensitivities by keeping a food
> diary.

Indeed!

>
> The Splenda thing is interesting. It doesn't taste anything like sugar to
> me so I don't eat it anyway. Sugar doesn't make my blood sugar go nearly as
> high as starch does anyway. I can eat cookies and have a lower blood sugar
> than if I eat corn on the cob or a baked potato.

That's interesting. Damn, I LOVE corn on the cob. :-(

>
> Once a summer I'll grill ribeyes and shrimp skewers and we'll have baked
> potato and corn on the cob with it. Heaven.
>
>
> Ms P <------ off to eat birthday cake and ice cream. Grandson is 3 this
> month!

Happy B-day to the kiddo. :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Think it just too hot.

Anyone tried baking spuds in a pizza oven .

Another neighbour is just finishing the touches to one in his garden, am
looking forward to having a go with that.

Steve

PS Said neighbour being French will not of course want to touch potato
skins .

>
> Try using a potato spike.
> That might help.