Here in Italy are not eatable!!!! I say the truth! About 20 years ago they
were very good to be fried. Now they are very soft and you can't do anything
with them, Neither Gnocchi! I Am thincking seriously to order them from
Germany.
And you? What do you tell me about your potatoes?

--
Kisses
Pandora

On Sun, 22 Jul 2007 20:51:24 +0200, "Pandora" >
wrote:

>Here in Italy are not eatable!!!! I say the truth! About 20 years ago they
>were very good to be fried. Now they are very soft and you can't do anything
>with them, Neither Gnocchi! I Am thincking seriously to order them from
>Germany.
>And you? What do you tell me about your potatoes?
>
>--
>Kisses
>Pandora

Do you have different types of potatoes? Here (northeast US) we
usually have different varieties to choose from, depending on the use.

Then, there is the age of the potato, new and old will be different.

If you think the potatoes are too soft for gnocchi, try baking them
instead of boiling. Poke several holes in the skin first to allow
moisture to escape while baking.

Sue(tm)
Lead me not into temptation... I can find it myself!

I have just lifted 80Kg of Armandine and Belle de Fontenay from the
garden despite the Colorado Beetle attack and am now looking to give
them away cos we don't do well when we try to store them. Best crop in
years but too big to be eaten as "New Potatoes"

S





Pandora wrote:
> Here in Italy are not eatable!!!! I say the truth! About 20 years ago they
> were very good to be fried. Now they are very soft and you can't do anything
> with them, Neither Gnocchi! I Am thincking seriously to order them from
> Germany.
> And you? What do you tell me about your potatoes?
>

"Curly Sue" > ha scritto nel messaggio
...
> On Sun, 22 Jul 2007 20:51:24 +0200, "Pandora" >
> wrote:
>
>>Here in Italy are not eatable!!!! I say the truth! About 20 years ago they
>>were very good to be fried. Now they are very soft and you can't do
>>anything
>>with them, Neither Gnocchi! I Am thincking seriously to order them from
>>Germany.
>>And you? What do you tell me about your potatoes?
>>
>>--
>>Kisses
>>Pandora
>
> Do you have different types of potatoes? Here (northeast US) we
> usually have different varieties to choose from, depending on the use.

Yes. We have too! But they are all soft!!!!

>
> Then, there is the age of the potato, new and old will be different.

yes. I knew also this. But they are no good (new or old)

>
> If you think the potatoes are too soft for gnocchi, try baking them
> instead of boiling. Poke several holes in the skin first to allow
> moisture to escape while baking.

>
> Sue(tm)
> Lead me not into temptation... I can find it myself!

Ohhh! I could try for gnocchi! But how can I do to make good fries?
Thank you very much
Pandora

The Tuber That Must Not Be Named.

--Bryan, who finished the last Harry Potter book this morning

"Steve Y" > ha scritto nel messaggio
...
>I have just lifted 80Kg of Armandine and Belle de Fontenay from the garden
>despite the Colorado Beetle attack and am now looking to give them away cos
>we don't do well when we try to store them. Best crop in years but too big
>to be eaten as "New Potatoes"
>
> S
Are they good to be fried? Are they crispy when you fry them? I only want to
know this...then if your aswer is positive I will make the order DD
Thank you Stivy

--
Kisses
Pandora

"Bobo Bonobo®" > ha scritto nel messaggio
s.com...
> The Tuber That Must Not Be Named.

I agreee!!!
Pandora

On Sun, 22 Jul 2007 22:01:35 +0200, "Pandora" >
wrote:

>
>"Curly Sue" > ha scritto nel messaggio
...

>> If you think the potatoes are too soft for gnocchi, try baking them
>> instead of boiling. Poke several holes in the skin first to allow
>> moisture to escape while baking.
>
>>
>> Sue(tm)
>> Lead me not into temptation... I can find it myself!
>
>Ohhh! I could try for gnocchi! But how can I do to make good fries?
>Thank you very much
>Pandora

Dry the outside very well before you fry; use paper to absorb the
moisture. Perhaps if you leave the cut fries out for an hour or so
before frying, that would help. (And/or refrigerate them, maybe). Do
you double-fry them?

Sue(tm)
Lead me not into temptation... I can find it myself!

"Curly Sue" > ha scritto nel messaggio
...
> On Sun, 22 Jul 2007 22:01:35 +0200, "Pandora" >
> wrote:
>
>>
>>"Curly Sue" > ha scritto nel messaggio
...
>
>>> If you think the potatoes are too soft for gnocchi, try baking them
>>> instead of boiling. Poke several holes in the skin first to allow
>>> moisture to escape while baking.
>>
>>>
>>> Sue(tm)
>>> Lead me not into temptation... I can find it myself!
>>
>>Ohhh! I could try for gnocchi! But how can I do to make good fries?
>>Thank you very much
>>Pandora
>
> Dry the outside very well before you fry; use paper to absorb the
> moisture. Perhaps if you leave the cut fries out for an hour or so
> before frying, that would help. (And/or refrigerate them, maybe). Do
> you double-fry them?

Yes. I double fry since 20 years. 20 years ago you didn't need to double
fry. Now you MUST!
And after that they are ALWAYS soft.
When I buy freeze potatoes they are better and they become very crispy after
cooking.
Perhaps they are German potatoes (they say they are the better): But this
isn't written on the envelope.

--
Kisses
Pandora

Pandora wrote:
>
> Here in Italy are not eatable!!!! I say the truth! About 20 years ago they
> were very good to be fried. Now they are very soft and you can't do anything
> with them, Neither Gnocchi! I Am thincking seriously to order them from
> Germany.
> And you? What do you tell me about your potatoes?


I think that a lot of people don't really know enough about the different
types of potatoes to use for different recipes. They are not completely
interchangeable. I confess that I am not all that careful about them
because my wife does not eat potatoes and I eat rarely eat them, maybe once
a month. I do enjoy nice small new potatoes, and I try to have some Yukon
Gold on hand because they make good fries. However, I noticed when
travelling in Europe that they seemed to be more particular about the
potatoes they use in dishes. At one dinner in Denmark there were two
different servings of boiled potatoes.

On Jul 22, 3:05 pm, "Pandora" > wrote:
> "Bobo Bonobo®" > ha scritto nel oglegroups.com...
>
> > The Tuber That Must Not Be Named.

I'm going to fry some you-know-whats to go along with the salmon,
which is going to be salted, peppered and dredged in corn meal, then
fried in peanut oil and served with fresh lemons..
>
> I agreee!!!
> Pandora

--Bryan

In article >, "Pandora" >
wrote:
snip!
>
> Ohhh! I could try for gnocchi! But how can I do to make good fries?
> Thank you very much
> Pandora

My most successful fries were when I last worked in a restaurant. (you
can do this at home) I used Russet Burbank potatoes which are the most
common baking and frying potatoes used in the USA. The same variety of
potato can have better frying characteristics depending on where it's
grown. The best I found were from near Winnemucca, Nevada, which is in
a high desert. It's a dry, sandy, region with hot summers and cold
winters. I don't know what is comparable in Europe. During prep time I
had them hand sliced and held in a bowl of water for about a half hour.
This removes some of the starch and sugar and prevents them from
browning too fast. Then I drained them in a colander and quickly toweled
them off. I then deep fried them in animal shortening for about 5
minutes at 325F, drained them and reserved in a bowl. When lunch
started, I would then fry each order for another 1 minute at 375F and
serve immediately. ( Also, do not store the uncooked potatoes at too
cold a temperature or they will brown too fast.)
Good luck on your search,

D.M.

My dad back in the UK always cooks his chips (fries) in beef
dripping.
I must admit when I am back in the motherlode I do enjoy his chips.
He also has a crinkle cut potatoe hand slicer, it gives the chip a
larger frying surface area.

Pandora wrote:

>>> Here in Italy are not eatable!!!! I say the truth! About 20 years ago they
>>> were very good to be fried. Now they are very soft and you can't do
>>> anything
>>> with them, Neither Gnocchi! I Am thincking seriously to order them from
>>> Germany.
>>> And you? What do you tell me about your potatoes?

It is a shortcoming in supermarkets, but at our regular beg market more
types are available. At my bio market I can even buy the long oval dark
potatoes that I associate with baked potatoes in the US. The tiny
versions I roast under sale grosso. The big ones make great french fries.

--
Posted via a free Usenet account from http://www.teranews.com

Dave Smith wrote:

> rarely eat them, maybe once a month. I do enjoy nice small new
> potatoes, and I try to have some Yukon Gold on hand because they make
> good fries.

Yukon Gold: I saw them here in Italy, probably labeled as "for fries", maybe
also Pandora can find those.
I almost always buy potatoes from a local stupidmarket which has them
labeled in three different ways: one kind of package is labeled "for fries"
(italian: patatine), one "for dumplings" (italian: gnocchi) and the other is
labaled "puree" (italian: pure'), and the first two work quite good for
theyr purpose. I never bougth the "puree" version.
I just can't remember if theyr brand is the same as the supermarket (Coop)
or if it is a private brand sold by this supermarket.
Have a look at those, Pandora.
--
Vilco
Think pink, drink rose'

"Dave Smith" > ha scritto nel messaggio
...
> Pandora wrote:
>>
>> Here in Italy are not eatable!!!! I say the truth! About 20 years ago
>> they
>> were very good to be fried. Now they are very soft and you can't do
>> anything
>> with them, Neither Gnocchi! I Am thincking seriously to order them from
>> Germany.
>> And you? What do you tell me about your potatoes?
>
>
> I think that a lot of people don't really know enough about the different
> types of potatoes to use for different recipes. They are not completely
> interchangeable. I confess that I am not all that careful about them
> because my wife does not eat potatoes and I eat rarely eat them, maybe
> once
> a month. I do enjoy nice small new potatoes, and I try to have some
> Yukon
> Gold on hand because they make good fries. However, I noticed when
> travelling in Europe that they seemed to be more particular about the
> potatoes they use in dishes. At one dinner in Denmark there were two
> different servings of boiled potatoes.

Red potatoes should be more indicated for fries. But neither them are good,
now((

--
Kisses
Pandora

"Giusi" > ha scritto nel messaggio
.. .
> Pandora wrote:
>
>>>> Here in Italy are not eatable!!!! I say the truth! About 20 years ago
>>>> they
>>>> were very good to be fried. Now they are very soft and you can't do
>>>> anything
>>>> with them, Neither Gnocchi! I Am thincking seriously to order them
>>>> from
>>>> Germany.
>>>> And you? What do you tell me about your potatoes?
>
> It is a shortcoming in supermarkets, but at our regular beg market more
> types are available. At my bio market I can even buy the long oval dark
> potatoes that I associate with baked potatoes in the US. The tiny
> versions I roast under sale grosso. The big ones make great french fries.

I don't know these oval dark potatoes. Have you got the exact name?

--
Kisses
Pandora

"Vilco" > ha scritto nel messaggio
...
> Dave Smith wrote:
>
>> rarely eat them, maybe once a month. I do enjoy nice small new
>> potatoes, and I try to have some Yukon Gold on hand because they make
>> good fries.
>
> Yukon Gold: I saw them here in Italy, probably labeled as "for fries",
> maybe also Pandora can find those.
I have never seen yukon Gold. In our supermarket they sell only italian
potatoes. Here is why they are so bad!!!

> I almost always buy potatoes from a local stupidmarket which has them
> labeled in three different ways: one kind of package is labeled "for
> fries" (italian: patatine), one "for dumplings" (italian: gnocchi) and the
> other is labaled "puree" (italian: pure'), and the first two work quite
> good for theyr purpose. I never bougth the "puree" version.
> I just can't remember if theyr brand is the same as the supermarket (Coop)
> or if it is a private brand sold by this supermarket.
> Have a look at those, Pandora.

I go to Ipercoop but I didn't see. Perrhaps I must go to a stupidmarket,
too
thanks
Pandora

--
Kisses
Pandora

"Pandora" > wrote in message
...
>
> I don't know these oval dark potatoes. Have you got the exact name?
>

Russets?

http://en.wikipedia.org/wiki/Russet_Burbank_potato

MJB

"MJB" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>>
>> I don't know these oval dark potatoes. Have you got the exact name?
>>
>
> Russets?
>
> http://en.wikipedia.org/wiki/Russet_Burbank_potato
>
> MJB
>

Very very interesting!!!!!! I have never seen them. Thank you

--
Kisses
Pandora

"Pandora" > wrote in message
...
>
> "MJB" > ha scritto nel messaggio
> ...
>>
>> "Pandora" > wrote in message
>> ...
>>>
>>> I don't know these oval dark potatoes. Have you got the exact name?
>>>
>>
>> Russets?
>>
>> http://en.wikipedia.org/wiki/Russet_Burbank_potato
>>
>> MJB
>>
>
> Very very interesting!!!!!! I have never seen them. Thank you
>

Here in Montana, Russets are probably the most common available potato.
Which is understandable since the state borders Idaho. That doesn't
actually help someone in Italy, I suppose.

<grin>

MJB

"MJB" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>>
>> "MJB" > ha scritto nel messaggio
>> ...
>>>
>>> "Pandora" > wrote in message
>>> ...
>>>>
>>>> I don't know these oval dark potatoes. Have you got the exact name?
>>>>
>>>
>>> Russets?
>>>
>>> http://en.wikipedia.org/wiki/Russet_Burbank_potato
>>>
>>> MJB
>>>
>>
>> Very very interesting!!!!!! I have never seen them. Thank you
>>
>
> Here in Montana, Russets are probably the most common available potato.
> Which is understandable since the state borders Idaho. That doesn't
> actually help someone in Italy, I suppose.
>
> <grin>
>
> MJB

Ohhh! I envy you!!!!!

--
Kisses
Pandora

"Pandora" > wrote in message
...
>
>>> Here in Montana, Russets are probably the most common available potato.
>> Which is understandable since the state borders Idaho. That doesn't
>> actually help someone in Italy, I suppose.
>>
>> <grin>
>>
>> MJB
>
> Ohhh! I envy you!!!!!
>

Don't envy me too much. Summer here is sometime like the seventh circle -
and winter like the ninth.

MJB

"MJB" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>>
>>>> Here in Montana, Russets are probably the most common available
>>>> potato.
>>> Which is understandable since the state borders Idaho. That doesn't
>>> actually help someone in Italy, I suppose.
>>>
>>> <grin>
>>>
>>> MJB
>>
>> Ohhh! I envy you!!!!!
>>
>
> Don't envy me too much. Summer here is sometime like the seventh circle -
> and winter like the ninth.
>
> MJB

Do you mean it's too hot up there?
Also in the winther?
What temperature?


--
Kisses
Pandora

"Pandora" > wrote in message
...
>>
>> Don't envy me too much. Summer here is sometime like the seventh
>> circle - and winter like the ninth.
>>
>> MJB
>
> Do you mean it's too hot up there?
> Also in the winther?
> What temperature?
>

http://www.weather.com/weather/wxcli...nav_undeclared

Lived here for the longest time. Just focus on the red line - and the dark
blue line.

Half the year mother-nature is trying to kill you dead.

<grin>

MJB

Pandora wrote:

Pandora I am sure the best thing you can do is speak to Guisi and Vilco.

"MJB" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>>>
>>> Don't envy me too much. Summer here is sometime like the seventh
>>> circle - and winter like the ninth.
>>>
>>> MJB
>>
>> Do you mean it's too hot up there?
>> Also in the winther?
>> What temperature?
>>
>
> http://www.weather.com/weather/wxcli...nav_undeclared
>
> Lived here for the longest time. Just focus on the red line - and the
> dark blue line.
>
> Half the year mother-nature is trying to kill you dead.
>
> <grin>
>
> MJB

Lovely site. Thank you! I have seen it reached 108 in the year 2005 !!!

--
Kisses
Pandora

"Ophelia" > ha scritto nel messaggio
...
> Pandora wrote:
>
> Pandora I am sure the best thing you can do is speak to Guisi and Vilco.

Yes. But they live in another region. I think I make before to go in
France

--
Kisses
Pandora

Pandora wrote:
> "Ophelia" > ha scritto nel messaggio
> ...
>> Pandora wrote:
>>
>> Pandora I am sure the best thing you can do is speak to Guisi and Vilco.
>
> Yes. But they live in another region. I think I make before to go in
> France

Sure, but they are closer than people in America, yes? And Guisi is not in
France.

I haven't tried frying them from raw, left over spuds fried in olive oil
are wonderful


Steve

PS We try to avoid home made chips cos we like them too much so no deep
fat fryer or chip pan !

Pandora wrote:
> "Steve Y" > ha scritto nel messaggio
> ...
>> I have just lifted 80Kg of Armandine and Belle de Fontenay from the garden
>> despite the Colorado Beetle attack and am now looking to give them away cos
>> we don't do well when we try to store them. Best crop in years but too big
>> to be eaten as "New Potatoes"
>>
>> S
> Are they good to be fried? Are they crispy when you fry them? I only want to
> know this...then if your aswer is positive I will make the order DD
> Thank you Stivy
>

"Ophelia" > ha scritto nel messaggio
...
> Pandora wrote:
>> "Ophelia" > ha scritto nel messaggio
>> ...
>>> Pandora wrote:
>>>
>>> Pandora I am sure the best thing you can do is speak to Guisi and Vilco.
>>
>> Yes. But they live in another region. I think I make before to go in
>> France
>
> Sure, but they are closer than people in America, yes? And Guisi is not in
> France.

Giusi live in Umbria, but GUISI I don't know DD

--
Kisses
Pandora

Pandora wrote:
> "Ophelia" > ha scritto nel messaggio
> ...
>> Pandora wrote:
>>> "Ophelia" > ha scritto nel messaggio
>>> ...
>>>> Pandora wrote:
>>>>
>>>> Pandora I am sure the best thing you can do is speak to Guisi and
>>>> Vilco.
>>>
>>> Yes. But they live in another region. I think I make before to go in
>>> France
>>
>> Sure, but they are closer than people in America, yes? And Guisi is
>> not in France.
>
> Giusi live in Umbria, but GUISI I don't know DD

then you must speak with her because she is a very good friend of mine

Ophelia wrote:
>> Giusi live in Umbria, but GUISI I don't know DD
>
> then you must speak with her because she is a very good friend of mine
>
>

And very knowledgeable! I thought Giusi lived near me...maybe that's vilco?

We really oughtta have an Italy cook in ;-)

--
-Gina in Italy

http://www.myspace.com/ravenlynne1975

"I'm a psychopath with super powers and you're my girl!"
- Mr. Hyde, Jekyll.

Dr. Jekyll: Ever killed anyone, Benjamin?
Benjamin: Not personally. I have people.
Dr. Jekyll: You're missing out. It's like sex. Only there's a winner.

ravenlynne wrote:
> Ophelia wrote:
>>> Giusi live in Umbria, but GUISI I don't know DD
>>
>> then you must speak with her because she is a very good friend of
>> mine
>
> And very knowledgeable! I thought Giusi lived near me...maybe that's
> vilco?
> We really oughtta have an Italy cook in ;-)

I thought Vilco was living in Germany?

"Ophelia" > ha scritto nel messaggio
...
> Pandora wrote:
>> "Ophelia" > ha scritto nel messaggio
>> ...
>>> Pandora wrote:
>>>> "Ophelia" > ha scritto nel messaggio
>>>> ...
>>>>> Pandora wrote:
>>>>>
>>>>> Pandora I am sure the best thing you can do is speak to Guisi and
>>>>> Vilco.
>>>>
>>>> Yes. But they live in another region. I think I make before to go in
>>>> France
>>>
>>> Sure, but they are closer than people in America, yes? And Guisi is
>>> not in France.
>>
>> Giusi live in Umbria, but GUISI I don't know DD
>
> then you must speak with her because she is a very good friend of mine

So, if she is a good friend of yours, you shouls know her name is Giusi and
not Guisi DDDDDD
Or you know another Guisi? DDDDDDDDDDDDDD

--
Kisses
Pandora

"Ophelia" > ha scritto nel messaggio
...
> ravenlynne wrote:
>> Ophelia wrote:
>>>> Giusi live in Umbria, but GUISI I don't know DD
>>>
>>> then you must speak with her because she is a very good friend of
>>> mine
>>
>> And very knowledgeable! I thought Giusi lived near me...maybe that's
>> vilco?
>> We really oughtta have an Italy cook in ;-)
>
> I thought Vilco was living in Germany?

No. I think he lives in Emilia Romagna near Bologna.

--
Kisses
Pandora

Pandora wrote:
> "Ophelia" > ha scritto nel messaggio
> ...
>> Pandora wrote:
>>> "Ophelia" > ha scritto nel messaggio
>>> ...
>>>> Pandora wrote:
>>>>> "Ophelia" > ha scritto nel messaggio
>>>>> ...
>>>>>> Pandora wrote:
>>>>>>
>>>>>> Pandora I am sure the best thing you can do is speak to Guisi and
>>>>>> Vilco.
>>>>>
>>>>> Yes. But they live in another region. I think I make before to go
>>>>> in France
>>>>
>>>> Sure, but they are closer than people in America, yes? And Guisi is
>>>> not in France.
>>>
>>> Giusi live in Umbria, but GUISI I don't know DD
>>
>> then you must speak with her because she is a very good friend of
>> mine
>
> So, if she is a good friend of yours, you shouls know her name is
> Giusi and not Guisi DDDDDD
> Or you know another Guisi? DDDDDDDDDDDDDD

Her name is Judith and she changed it when another Judith came into another
group, so they would not be confused which was very kind of her. Apologies
for my typo!

"Ophelia" > wrote

> I thought Vilco was living in Germany?

Perhaps you have confused him with Victor?

nancy

"Nancy Young" > wrote in message
. ..
>
> "Ophelia" > wrote
>
>> I thought Vilco was living in Germany?
>
> Perhaps you have confused him with Victor?

You could be right nancy ))

Pandora > wrote:
> And you? What do you tell me about your potatoes?

Well, reading this thread yesterday gave me the idea
to cook some little "fingerling" potatoes that my wife
had dug out of the garden last week. They are just
small Yukon Golds. I washed them, dried them,
and put them in a hot cast iron frying pan with some
butter. After a minute or so I reduced the heat to
very low, covered, and let them cook. I also added some
sliced onion and carrots for a while, but had to pull the
carrot chunks out as they were cooked through before
the potatoes were ready. Recombined them at the end.

Anyway, these came out very well. I left the nice
tender skins on. Good flavor, not mushy.

Bill Ranck
Blacksburg, Va.