Normally whenever I bake potatoes I throw several more potatoes in the oven
just to have some cooked potatoes around.

I find them very useful to have around to make:

A whole bunch of Fried potato recipes.

A small amount of potato salad.

Cold sliced potatoes with EVOO & Balsamic ++++

How about you?


--
Old Scoundrel

(AKA Dimitri)

On Thu, 24 Jul 2008 12:21:23 -0700, "Dimitri" >
wrote:

>Normally whenever I bake potatoes I throw several more potatoes in the oven
>just to have some cooked potatoes around.

I like to have extra cooked potatoes for home fries and hash.

Tara

Dimitri wrote:

> Normally whenever I bake potatoes I throw several more potatoes in the oven
> just to have some cooked potatoes around.
>
> I find them very useful to have around to make:
>
> A whole bunch of Fried potato recipes.
>
> A small amount of potato salad.
>
> Cold sliced potatoes with EVOO & Balsamic ++++

Speaking of balsamic vinegar...

I've never bought any. Doesn't interest me. But I noticed a bottle at
the grocery, a couple days ago, with a separate label stuck on it -- a
"Warning: Contains lead..." label. That's real appealing. It was
just that one brand.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

On Jul 24, 5:55�pm, Blinky the Shark > wrote:
> Dimitri wrote:
> > Normally whenever I bake potatoes I throw several more potatoes in the oven
> > just to have some cooked potatoes around.
>
> > I find them �very useful to have around to make:
>
> > A whole bunch of Fried potato recipes.
>
> > A small amount of potato salad.
>
> > Cold sliced potatoes with EVOO & Balsamic ++++
>
> Speaking of balsamic vinegar...
>
> I've never bought any. �Doesn't interest me. �But I noticed a bottle at
> the grocery, a couple days ago, with a separate label stuck on it -- a
> "Warning: Contains lead..." label. �That's real appealing. � �It was
> just that one brand.
>
> --
> Blinky
> Killing all posts from Google Groups
> The Usenet Improvement Project:http://improve-usenet.org
> Need a new news feed? �http://blinkynet.net/comp/newfeed.html

hmmmm-- some baked potatoes are often in my refrigarater too . I like
to

Slice them roughly, skins and all, and cook in some butter
Make small amounts of potato salads
Use in soups , or mash up and use as thickening in soups.
fried with onions

Eat cold with some pickles and hard boiled eggs

Rosie

On Jul 24, 12:21*pm, "Dimitri" > wrote:
> Normally whenever I bake potatoes I throw several more potatoes in the oven
> just to have some cooked potatoes around.
>
> I find them *very useful to have around to make:
>
> A whole bunch of Fried potato recipes.
>
> A small amount of potato salad.
>
> Cold sliced potatoes with EVOO & Balsamic ++++
>
> How about you?
>
If I anticipate or plan to do something specific with them, I might
cook extra potatoes, but generally speaking my preference with most
things is to cook only what we expect to eat. We like freshly
prepared food much better than leftovers, and we're at a stage in our
lives when time is available and schedules are very flexible, and I
find cooking entertaining most of the time. So I no longer do the
"planned leftovers" thing for stir fries, or steaks, chops and grilled
meats, or pasta or fresh pasta sauces.. The major exception is rice,
and that's because we like fried rice so much. -aem

"aem" > wrote in message
...
On Jul 24, 12:21 pm, "Dimitri" > wrote:
> Normally whenever I bake potatoes I throw several more potatoes in the
> oven
> just to have some cooked potatoes around.
>
> I find them very useful to have around to make:
>
> A whole bunch of Fried potato recipes.
>
> A small amount of potato salad.
>
> Cold sliced potatoes with EVOO & Balsamic ++++
>
> How about you?
>
If I anticipate or plan to do something specific with them, I might
cook extra potatoes, but generally speaking my preference with most
things is to cook only what we expect to eat. We like freshly
prepared food much better than leftovers, and we're at a stage in our
lives when time is available and schedules are very flexible, and I
find cooking entertaining most of the time. So I no longer do the
"planned leftovers" thing for stir fries, or steaks, chops and grilled
meats, or pasta or fresh pasta sauces.. The major exception is rice,
and that's because we like fried rice so much. -aem

Boy I don't agree across the board. I truly believe stews, braised short
ribs, & Italian Gravy are much better the next day.

I do find that cold baked potatoes when diced seem to brown more easily and
uniformly when fried in a little butter.

OTOH like you I just made a batch of long grain rice just for fried rice on
the weekend. I'll buy the fresh veggies tomorrow at the farmers market.


--
Old Scoundrel

(AKA Dimitri)

On Jul 24, 4:40*pm, "Dimitri" > wrote:
> "aem" > wrote in message
>
> ...
> On Jul 24, 12:21 pm, "Dimitri" > wrote:> Normally whenever I bake potatoes I throw several more potatoes in the
> > oven
> > just to have some cooked potatoes around.
>
> > I find them very useful to have around to make:
>
> > A whole bunch of Fried potato recipes.
>
> > A small amount of potato salad.
>
> > Cold sliced potatoes with EVOO & Balsamic ++++
>
> > How about you?
>
> If I anticipate or plan to do something specific with them, I might
> cook extra potatoes, but generally speaking my preference with most
> things is to cook only what we expect to eat. *We like freshly
> prepared food much better than leftovers, and we're at a stage in our
> lives when time is available and schedules are very flexible, and I
> find cooking entertaining most of the time. *So I no longer do the
> "planned leftovers" thing for stir fries, or steaks, chops and grilled
> meats, or pasta or fresh pasta sauces.. The major exception is rice,
> and that's because we like fried rice so much. * -aem
>
> Boy I don't agree across the board. I truly believe stews, braised short
> ribs, & Italian Gravy are much better the next day.

Of course you're right about braises and stews and red gravy. They
have to be cooked in larger than two servings size and they reheat
well. That's why I didn't include them on my list. Likewise, a big
roaster chicken can become many different and new things after the
first go-around.

I'm just saying that I generally cook potatoes and pastas and
individual pieces of meat or fish in one-meal sizes. Tonight, for
example, I'm making pork cutlets smothered with mushrooms and onions.
The package has six pieces but they are pretty large and I know we'll
only eat four. I will not cook the other two. I will make a big pot
of rice. It's possible that I may slice the remaining pork and stir
fry it for fried rice in a day or two. Don't know yet.

Sure, they would be an okay leftover but that's not the point. We'd
rather have two fresh meals than one plus a leftover meal. It would
be easier to cook 'em all up and that's what we used to do, but hey,
cooking is a hobby nowadays. -aem

Blinky the Shark > wrote:

> Speaking of balsamic vinegar...
>
> I've never bought any. Doesn't interest me.

I consider it a necessity for finishing pot roasts and many braised
dishes.

-sw

In article .net>,
Blinky the Shark > wrote:

> I've never bought any. Doesn't interest me. But I noticed a bottle at
> the grocery, a couple days ago, with a separate label stuck on it -- a
> "Warning: Contains lead..." label. That's real appealing. It was
> just that one brand.

Lead is good. Car batteries, fishing weights and buckshot do less well
without it. I only bought cheap balsamic vinegar once. I poured the last
half out after trying to like it. I can't comment on the expensive stuff.
On the buzzword front, I just bought a pound of chipotle cheddar. It's
not bad, but I won't be racing back to the store for more. It might
enhance a twice baked potato though.

leo

Leonard Blaisdell wrote:

> In article .net>,
> Blinky the Shark > wrote:
>
>> I've never bought any. Doesn't interest me. But I noticed a bottle at
>> the grocery, a couple days ago, with a separate label stuck on it -- a
>> "Warning: Contains lead..." label. That's real appealing. It was
>> just that one brand.
>
> Lead is good. Car batteries, fishing weights and buckshot do less well
> without it.

And it's good to keep some in yer pencil, too...

> I only bought cheap balsamic vinegar once. I poured the last half out
> after trying to like it. I can't comment on the expensive stuff. On the
> buzzword front, I just bought a pound of chipotle cheddar. It's not bad,
> but I won't be racing back to the store for more. It might enhance a
> twice baked potato though.

It sounds interesting. I love the jack versions jalapeño; pesto; and
herb and garlic.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

Dimitri wrote:

> Normally whenever I bake potatoes I throw several more potatoes in the oven
> just to have some cooked potatoes around.
>
> I find them very useful to have around to make:
>
> A whole bunch of Fried potato recipes.
>
> A small amount of potato salad.
>
> Cold sliced potatoes with EVOO & Balsamic ++++
>
> How about you?

I don't do that with baked potatoes but I sometimes do when I boil them. I
like to make home fries with the leftovers. I am not a big fan of potato salad
but I had a pretty good one recently. I commented to my wife how good it was
and she said it was the first time she had ever heard me say something positive
about potato salad.

On Thu 24 Jul 2008 06:23:36p, Dave Smith told us...

> Dimitri wrote:
>
>> Normally whenever I bake potatoes I throw several more potatoes in the
>> oven just to have some cooked potatoes around.
>>
>> I find them very useful to have around to make:
>>
>> A whole bunch of Fried potato recipes.
>>
>> A small amount of potato salad.
>>
>> Cold sliced potatoes with EVOO & Balsamic ++++
>>
>> How about you?
>
> I don't do that with baked potatoes but I sometimes do when I boil them.
> I like to make home fries with the leftovers. I am not a big fan of
> potato salad but I had a pretty good one recently. I commented to my
> wife how good it was and she said it was the first time she had ever
> heard me say something positive about potato salad.

If I cook potatoes ahead of time, I usually prefer to boil them than to
bake them. I especially like using them for home fries or roast beef or
corned beef hash. I would never use them for potato salad, as I like to
drizzle a bit of warm chicken broth, vinegar, celery seeds, and other
seasonings over the still-warm potatoes that have just been cooked and
diced. When they cool to room temperature, I proceed with making the
potato salad. Much more flavor that way.

--
Wayne Boatwright
-------------------------------------------
Thursday, 07(VII)/24(XXIV)/08(MMVIII)
-------------------------------------------
-------------------------------------------
You own a dog, but you can only feed a cat.
-------------------------------------------

"Dimitri" > wrote in message
...
> Normally whenever I bake potatoes I throw several more potatoes in the
> oven just to have some cooked potatoes around.
>
> I find them very useful to have around to make:
>
> A whole bunch of Fried potato recipes.
>
> A small amount of potato salad.
>
> Cold sliced potatoes with EVOO & Balsamic ++++
>
> How about you?
>
>
> --
> Old Scoundrel
>
> (AKA Dimitri)
>

It takes as much energy to bake 6 as it does to bake only two. They end up
in my lunch or fried for another meal or hash or home fries.

I just bought ten pounds to cook for the company picnic. I'm sure there
will be leftovers and I'll probably bring some home. This is the first time
in years that I've cooked then right on the coals.

On Jul 24, 2:21*pm, "Dimitri" > wrote:
> Normally whenever I bake potatoes I throw several more potatoes in the oven
> just to have some cooked potatoes around.
>
> I find them *very useful to have around to make:
>
> A whole bunch of Fried potato recipes.
>
> A small amount of potato salad.
>
> Cold sliced potatoes with EVOO & Balsamic ++++
>
> How about you?
>
> --
> Old Scoundrel
>
> (AKA Dimitri)

One of my favorite "emergency" standbys - frozen Ore-Ida mashed
potatoes - are being discontinued shortly, and replaced by Ore-Ida
frozen "steam and mash" potatoes.

I am p*ssed off. If I wanted to get out my potato masher, I'd make
them from scratch. It's much easier to just nuke them and fluff them
up with a fork. I wonder what genius customer market research decided
to take this track.

Maybe it's a substitution only in my main supermarket....

N.

Nancy2 said...

> On Jul 24, 2:21*pm, "Dimitri" > wrote:
>> Normally whenever I bake potatoes I throw several more potatoes in the
ov
> en
>> just to have some cooked potatoes around.
>>
>> I find them *very useful to have around to make:
>>
>> A whole bunch of Fried potato recipes.
>>
>> A small amount of potato salad.
>>
>> Cold sliced potatoes with EVOO & Balsamic ++++
>>
>> How about you?
>>
>> --
>> Old Scoundrel
>>
>> (AKA Dimitri)
>
> One of my favorite "emergency" standbys - frozen Ore-Ida mashed
> potatoes - are being discontinued shortly, and replaced by Ore-Ida
> frozen "steam and mash" potatoes.
>
> I am p*ssed off. If I wanted to get out my potato masher, I'd make
> them from scratch. It's much easier to just nuke them and fluff them
> up with a fork. I wonder what genius customer market research decided
> to take this track.
>
> Maybe it's a substitution only in my main supermarket....
>
> N.


With my run of luck, blame ME!

Andy
r.f.c scapegoat

On Fri, 25 Jul 2008 09:37:52 -0700 (PDT), Nancy2
> wrote:

> I wonder what genius customer market research decided
> to take this track.

The same people who think we'll feel like we're really cooking if we
add egg and milk to a mix. Dehydrate everything! If I wanted to add
fresh eggs and milk, I'd make it from scratch. Sheesh. Krusteaz had
the right idea. Add water and proceed.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

"Dimitri" > wrote in message
...
> Normally whenever I bake potatoes I throw several more potatoes in the
> oven just to have some cooked potatoes around.
>
> I find them very useful to have around to make:
>
> A whole bunch of Fried potato recipes.
>
> A small amount of potato salad.
>
> Cold sliced potatoes with EVOO & Balsamic ++++
>
> How about you?
>
>
> --
> Old Scoundrel
>
> (AKA Dimitri)
>

I like having an extra baked potato around if I'm having canned soup for
lunch. I cut it up and add to the soup while heating. It's more filling
that way.

"Dimitri" > wrote in message
...
> Normally whenever I bake potatoes I throw several more potatoes in the
> oven just to have some cooked potatoes around.
>
> I find them very useful to have around to make:
>
> A whole bunch of Fried potato recipes.
>
> A small amount of potato salad.
>
> Cold sliced potatoes with EVOO & Balsamic ++++
>
> How about you?
>
>
> --
> Old Scoundrel
>
> (AKA Dimitri)
>

Sadly, I can't have much potatoes these days, but my aunt does the same
thing as you, making extra when she does make them. Sweet potatoes too. Me,
I usually cook extra pasta because the kids like it for a quickie pasta
salad lunch.

kimberly

On Thu, 24 Jul 2008 12:21:23 -0700, "Dimitri" >
wrote:

>Normally whenever I bake potatoes I throw several more potatoes in the oven
>just to have some cooked potatoes around.
>
>I find them very useful to have around to make:
>
>A whole bunch of Fried potato recipes.
>
>A small amount of potato salad.
>
>Cold sliced potatoes with EVOO & Balsamic ++++
>
>How about you?

I take leftovers or make extras and mash them, but keep them on the
dry side. Then I form patties with wet fingers, dip in an egg wash
and coat heavily with panko. Then I wrap individually and freeze. To
serve all they need is about 2 minutes per side in a wok with enough
hot oil to cover. A perfect quick and easy side dish. You can add
cheese or whatever you want to the mixture but you need to keep them a
bit dry or they're impossible to form and they explode in the hot oil.

Lou

"Lou Decruss" > wrote in message
...
> On Thu, 24 Jul 2008 12:21:23 -0700, "Dimitri" >
> wrote:
>
>>Normally whenever I bake potatoes I throw several more potatoes in the
>>oven
>>just to have some cooked potatoes around.
>>
>>I find them very useful to have around to make:
>>
>>A whole bunch of Fried potato recipes.
>>
>>A small amount of potato salad.
>>
>>Cold sliced potatoes with EVOO & Balsamic ++++
>>
>>How about you?
>
> I take leftovers or make extras and mash them, but keep them on the
> dry side. Then I form patties with wet fingers, dip in an egg wash
> and coat heavily with panko. Then I wrap individually and freeze. To
> serve all they need is about 2 minutes per side in a wok with enough
> hot oil to cover. A perfect quick and easy side dish. You can add
> cheese or whatever you want to the mixture but you need to keep them a
> bit dry or they're impossible to form and they explode in the hot oil.
>
> Lou

YUM!


--
Old Scoundrel

(AKA Dimitri)

On Mon, 28 Jul 2008 08:39:00 -0700, "Dimitri" >
wrote:

>
>"Lou Decruss" > wrote in message
.. .
>> On Thu, 24 Jul 2008 12:21:23 -0700, "Dimitri" >
>> wrote:
>>
>>>Normally whenever I bake potatoes I throw several more potatoes in the
>>>oven
>>>just to have some cooked potatoes around.
>>>
>>>I find them very useful to have around to make:
>>>
>>>A whole bunch of Fried potato recipes.
>>>
>>>A small amount of potato salad.
>>>
>>>Cold sliced potatoes with EVOO & Balsamic ++++
>>>
>>>How about you?
>>
>> I take leftovers or make extras and mash them, but keep them on the
>> dry side. Then I form patties with wet fingers, dip in an egg wash
>> and coat heavily with panko. Then I wrap individually and freeze. To
>> serve all they need is about 2 minutes per side in a wok with enough
>> hot oil to cover. A perfect quick and easy side dish. You can add
>> cheese or whatever you want to the mixture but you need to keep them a
>> bit dry or they're impossible to form and they explode in the hot oil.
>>
>> Lou
>
>YUM!

I forgot to say: IMO, an important key is to rice the potatoes. I
also freeze them a bit before I wrap them:

http://i33.tinypic.com/2ykkh89.jpg

This one got away from me and browned a bit too much, but still was
awesome. Sorry the pics are a little fuzzy.

http://i33.tinypic.com/fk0jk9.jpg

Lou