"Omelet" > wrote in message
news
> Another thread prompted this question...
>
> How do you most often serve potatoes?
>
> Lately, I cut them up and cook and serve them with whatever else I'm
> cooking, or braise small ones whole. Spuds are easy and go well that
> way.
>
> Alternately, I'll nuke them and serve them steamed, or pressure cook
> them and serve them mashed.
>
> I don't do a lot of baking so rarely serve them truly baked. (Been
> without a stove now for about 3 years so cook everything on hot plates,
> electric grill, microwave, or BBQ.)
>

Nuked, most often. Mashed, occasionally (using olive oil instead of butter
these days). Sometimes I'll do wedges of Yukon golds, tossed in EVOO and
salt, sprinkled with Wondra, and roasted to a golden brown. Roasted
fingerlings and shallot once in a great while.

Need to try steaming them.

Jon

Another thread prompted this question...

How do you most often serve potatoes?

Lately, I cut them up and cook and serve them with whatever else I'm
cooking, or braise small ones whole. Spuds are easy and go well that
way.

Alternately, I'll nuke them and serve them steamed, or pressure cook
them and serve them mashed.

I don't do a lot of baking so rarely serve them truly baked. (Been
without a stove now for about 3 years so cook everything on hot plates,
electric grill, microwave, or BBQ.)

IMHO, coal BBQ baked are tastiest. <g>
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Apr 9, 3:34*pm, Omelet > wrote:
> Another thread prompted this question...
>
> How do you most often serve potatoes?
>
> Lately, I cut them up and cook and serve them with whatever else I'm
> cooking, or braise small ones whole. Spuds are easy and go well that
> way. *
>
> Alternately, I'll nuke them and serve them steamed, or pressure cook
> them and serve them mashed.
>
> I don't do a lot of baking so rarely serve them truly baked. (Been
> without a stove now for about 3 years so cook everything on hot plates,
> electric grill, microwave, or BBQ.)
>
> IMHO, coal BBQ baked are tastiest. <g>

I don't cook spuds very often. My husband prefers rice, and they...
play hell with my digestive system. (There, that's not TMI, is it?)

However, I'd say I most frequently make scalloped potatoes, followed
by Perkins-knockoff potato pancakes. Grind potatoes, onions, and
parsley with some water in the blender, squeeze out water, add to
standard (but sugarless) pancake batter. Just before cooking, add
a little club soda to make a fairly thin batter. Cook until brown
and potatoes are soft. Served with butter, a side of bacon, and
applesauce
for dessert.

Cindy Hamilton

On Apr 9, 3:34*pm, Omelet > wrote:
> Another thread prompted this question...
>
> How do you most often serve potatoes?
>
> Lately, I cut them up and cook and serve them with whatever else I'm
> cooking, or braise small ones whole. Spuds are easy and go well that
> way. *
>
> Alternately, I'll nuke them and serve them steamed, or pressure cook
> them and serve them mashed.
>
> I don't do a lot of baking so rarely serve them truly baked. (Been
> without a stove now for about 3 years so cook everything on hot plates,
> electric grill, microwave, or BBQ.)
>
> IMHO, coal BBQ baked are tastiest. <g>
> --
> Peace! Om
>
> Life isn't about waiting for the storm to pass.
> It's about learning to dance in the rain.
> -- Anon.

Usually mashed or baked (usually when I already have the oven going).

Kris

Omelet wrote:
> Another thread prompted this question...
>
> How do you most often serve potatoes?
>
> Lately, I cut them up and cook and serve them with whatever else I'm
> cooking, or braise small ones whole. Spuds are easy and go well that
> way.
>
> Alternately, I'll nuke them and serve them steamed, or pressure cook
> them and serve them mashed.
>
> I don't do a lot of baking so rarely serve them truly baked. (Been
> without a stove now for about 3 years so cook everything on hot plates,
> electric grill, microwave, or BBQ.)
>
> IMHO, coal BBQ baked are tastiest. <g>

We usually do mashed or roasted. I heart baked potatoes but we very
rarely have them and I don't know why really. We don't really do
potatoes much either - maybe once or twice a month.

I have had a hankering for homemade frie lately. The DS is home from
college this weekend so we might do tempura and fries..hmm...sounds like
a plan.

Tracy

Omelet wrote:

> How do you most often serve potatoes?

http://recfoodcooking.com/survey/result.html?survey=314

-sw

On Apr 9, 12:34*pm, Omelet > wrote:
> Another thread prompted this question...
>
> How do you most often serve potatoes?

We eat potatoes about twice a week. Baked, roasted/grilled wedges,
mashed, boiled, scalloped, french fries, country fried, mashed potato
patties.....hmmm, I guess most often would be roasted/grilled wedges
through grilling season, mashed in the colder months. -aem

What little I eat of potatoes anymore, I liked them baked, then cut them in
half, placing them flat side down on the plate and squeezing the pulp out of
the skins and throw the skins immediately away, then fork mash them up a bit
and apply white pepper, butter and sour cream with chives.

Eat 'em up with a spoon

Andy

"Omelet" > wrote in message
news
> Another thread prompted this question...
>
> How do you most often serve potatoes?
>
> Lately, I cut them up and cook and serve them with whatever else I'm
> cooking, or braise small ones whole. Spuds are easy and go well that
> way.
>
> Alternately, I'll nuke them and serve them steamed, or pressure cook
> them and serve them mashed.
>
> I don't do a lot of baking so rarely serve them truly baked. (Been
> without a stove now for about 3 years so cook everything on hot plates,
> electric grill, microwave, or BBQ.)
>
> IMHO, coal BBQ baked are tastiest. <g>
> --
> Peace! Om
>

I do a lot of cooking at a friend's house. Being an apartment dweller, he
has the room for the massive grill, smoker, turkey deep-fryer, etc.
While I'll try and make virtually anything, he makes but one: mashed
potatoes-not garlic mashed, onion mashed, dill flavored, etc-just mashed
potatoes-at every meal. Occasionally, (read as 'I forgot to buy potatoes' to
mash) it will be hash browns. It's as though he needs to eat mashed potatoes
in order to continue to survive.
As a result, I do not eat potatoes at home. Oh, in a stew on rare occasion
(my wife won't eat stew-'that's for poor folks and I'm not poor'-but that is
another story).

On Apr 9, 2:26*pm, "Kswck" > wrote:
> [snips]
>... (my wife won't eat stew-'that's for poor folks and I'm not poor'-but that is
> another story

Find a tape of Julia Child describing Boeuf Bourgignon, or Beef
Carbonnade (a la Flamande), play it for her and say you'd like to try
these incredibly difficult, exotic dishes. -aem

Omelet wrote:
> Another thread prompted this question...
>
> How do you most often serve potatoes?

Most often? Baked with mashed coming in a close second.

Potatoes are one of my favorite foods, i do a version of potatoes anna
called potatoes voison, i love many of the stuffed baked potatoes and
have made 'barrel' potatoes as a way of showing off at parties i have
hosted.

I got lots of potato recipes.

>
> Lately, I cut them up and cook and serve them with whatever else I'm
> cooking, or braise small ones whole. Spuds are easy and go well that
> way.
>
> Alternately, I'll nuke them and serve them steamed, or pressure cook
> them and serve them mashed.

That's about the only reason i have for using the pressure cooker, small
reds, under pressure for a few minutes and then lightly salt & serve.

>
> I don't do a lot of baking so rarely serve them truly baked. (Been
> without a stove now for about 3 years so cook everything on hot plates,
> electric grill, microwave, or BBQ.)
>
> IMHO, coal BBQ baked are tastiest. <g>

Stuck in the embers of a wood fire or in a fire pit dug in the sand on
the beach with sea food, potatoes & unschucked corn on the cob and
seaweed to steam it all with.

Course i also like those "boiled dinners" ala "New England" or European.

I once saw a Japanese cooking show that was about the making of the
worlds largest omelet. Hugh thing it was in a pan specially constructed
for the attempt but the point i want to make here was that it was made
with potatoes.

I have made it often (albeit in a smaller version and its just a
matter of making a small dice of peeled, precooked potatoes (something
routinely to be found chez soi, sautŽ them in butter and garlic &
onions and then proceed to make the omelet.

I have found that the potatoes IN the omelet are better tasting than
when served on the side with the omelet. Something about the potatoes &
eggs cooking together that renders them both better than if cooked and
served individually.
--
JL

Kswck wrote:
>
> As a result, I do not eat potatoes at home. Oh, in a stew on rare occasion
> (my wife won't eat stew-'that's for poor folks and I'm not poor'-but that is
> another story).


It's a shame that she never had good stew. My wife learned how to make
stew from her mother. They sure weren't poor. She was not the world's
best cook, never baked, but she made a wickedly good stew.

Omelet wrote:
> Another thread prompted this question...
>
> How do you most often serve potatoes?
>
> Lately, I cut them up and cook and serve them with whatever else I'm
> cooking, or braise small ones whole. Spuds are easy and go well that
> way.
>
> Alternately, I'll nuke them and serve them steamed, or pressure cook
> them and serve them mashed.
>
> I don't do a lot of baking so rarely serve them truly baked. (Been
> without a stove now for about 3 years so cook everything on hot plates,
> electric grill, microwave, or BBQ.)
>
> IMHO, coal BBQ baked are tastiest. <g>

We don't eat many potatoes in this house. Even a small bag will start to
go rotten before we get to them, so I usually have a bag of frozen fries
on hand for the occasional meal. As far as real potatoes go, roasting
is probably the way they are most often cooked here. However, it is
spring, and those little new potatoes will be around soon. I boil them
and serve with butter and a bit of parsley.

"Omelet" > wrote in message
news
> Another thread prompted this question...
>
> How do you most often serve potatoes?
>

Lately, I've been roasting them the most, followed by baked or fries for the
young one, and then mashed. Tonight we are having roasted garlic
parisienne. Tomorrow we are having bacon and cheddar scalloped.

Debbie

"Dave Smith" > wrote in message
...
> Omelet wrote:
>> Another thread prompted this question...
>>
>> How do you most often serve potatoes?
>>
>> Lately, I cut them up and cook and serve them with whatever else I'm
>> cooking, or braise small ones whole. Spuds are easy and go well that way.
>> Alternately, I'll nuke them and serve them steamed, or pressure cook them
>> and serve them mashed.
>>
>> I don't do a lot of baking so rarely serve them truly baked. (Been
>> without a stove now for about 3 years so cook everything on hot plates,
>> electric grill, microwave, or BBQ.)
>>
>> IMHO, coal BBQ baked are tastiest. <g>
>
> We don't eat many potatoes in this house. Even a small bag will start to
> go rotten before we get to them, so I usually have a bag of frozen fries
> on hand for the occasional meal. As far as real potatoes go, roasting is
> probably the way they are most often cooked here. However, it is spring,
> and those little new potatoes will be around soon. I boil them and serve
> with butter and a bit of parsley.
>

I do the butter and chive thing with mine. Yum!

Debbie

> wrote in message
...
On Apr 9, 2:26 pm, "Kswck" > wrote:
> [snips]
>... (my wife won't eat stew-'that's for poor folks and I'm not poor'-but
>that is
> another story

Find a tape of Julia Child describing Boeuf Bourgignon, or Beef
Carbonnade (a la Flamande), play it for her and say you'd like to try
these incredibly difficult, exotic dishes. -aem

I do make something similar to that, but I serve it over noodles for her.

"Dave Smith" > wrote in message
...
> Kswck wrote:
>>
>> As a result, I do not eat potatoes at home. Oh, in a stew on rare
>> occasion (my wife won't eat stew-'that's for poor folks and I'm not
>> poor'-but that is another story).
>
>
> It's a shame that she never had good stew. My wife learned how to make
> stew from her mother. They sure weren't poor. She was not the world's best
> cook, never baked, but she made a wickedly good stew.

A good stew is comfort food.

........And this from a woman who loved grilled cheese-till she found out it
was 'govment cheese'. Won't touch it now.

"Omelet" writes:
>
> Another thread prompted this question...
>
> How do you most often serve potatoes?
>
>
I cook spuds all the different ways, even latkes... I even grate a couple
three into a meat loaf. Most time I roast a hunk of meat I'll bake a bunch,
I like to eat baked the next day, in a salad or even cold slices with
nothing or a slice of cheese on each. I don't make mashed very often. But
I do very often dice up a few, brown em, and add a mess of eggs for an
omelet... often with onions and green pepper, sometimes with ham... a potato
western. I rarely do freedom fries, I'll much more often do roasted wedges.
But by far I use the most pounds of spuds in stew and soups.

In article >,
"Nexis" > wrote:

> "Omelet" > wrote in message
> news
> > Another thread prompted this question...
> >
> > How do you most often serve potatoes?
> >
> > Lately, I cut them up and cook and serve them with whatever else I'm
> > cooking, or braise small ones whole. Spuds are easy and go well that
> > way.
> >
> > Alternately, I'll nuke them and serve them steamed, or pressure cook
> > them and serve them mashed.
> >
> > I don't do a lot of baking so rarely serve them truly baked. (Been
> > without a stove now for about 3 years so cook everything on hot plates,
> > electric grill, microwave, or BBQ.)
> >
> > IMHO, coal BBQ baked are tastiest. <g>
> > --
> > Peace! Om
> >
>
> When I was a kid, potatoes were present at most meals, usually boiled or
> mashed, sometimes fried, sometimes baked. I'm with you on the bbq
> baked...when we were travelling through Alaska for a year, we spent a lot of
> time camping, and would often "bake" potatoes over the hot coals of the
> fire. Sometimes lightly oiled and on a grate, sometimes wrapped in foil and
> put directly into the coals.

The foil in the coals baked method is what mom and dad always used while
camping too. A handy flat rock in the middle of the coals served as a
surface.

>
> Since being diabetic, I don't have them as often any more. Not even weekly;
> maybe once or twice a month.

I've not had a spud since I started this low carb weightloss diet (down
by #45 now) and a Baked spud at outback is the planned meal when I hit
my goal weight. <g> It'll probably be at least another year.

> I still make mashed potatoes with roast beef or
> turkey (especially on holidays), and occasionally when we're using the bbq
> I'll make some. Yukon golds and the red-skinned golds seem to have the least
> impact on blood sugars for me, so those are the ones I use. Once every
> coupla months I'll get some of the smaller golds and quarter them, then
> roast them with rosemary and olive oil.
>
> kimberly

My #1 favorite are Yukon golds for flavor and texture anyway! I'm not
much of an Idaho spud fan any more.

Plus, golds don't need peeling for mashing.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article
>,
Cindy Hamilton > wrote:

> On Apr 9, 3:34*pm, Omelet > wrote:
> > Another thread prompted this question...
> >
> > How do you most often serve potatoes?
> >
> > Lately, I cut them up and cook and serve them with whatever else I'm
> > cooking, or braise small ones whole. Spuds are easy and go well that
> > way. *
> >
> > Alternately, I'll nuke them and serve them steamed, or pressure cook
> > them and serve them mashed.
> >
> > I don't do a lot of baking so rarely serve them truly baked. (Been
> > without a stove now for about 3 years so cook everything on hot plates,
> > electric grill, microwave, or BBQ.)
> >
> > IMHO, coal BBQ baked are tastiest. <g>
>
> I don't cook spuds very often. My husband prefers rice, and they...
> play hell with my digestive system. (There, that's not TMI, is it?)

Not really. :-) Have you experimented with different types of spuds?
They are in the nightshade family tho' and sometimes disagree with me
too if I eat too large an amount. I've found that I'm sensitive to the
nightshade family too (including tomatoes and peppers) but can handle
them ok in SMALL portions.

>
> However, I'd say I most frequently make scalloped potatoes, followed
> by Perkins-knockoff potato pancakes. Grind potatoes, onions, and
> parsley with some water in the blender, squeeze out water, add to
> standard (but sugarless) pancake batter. Just before cooking, add
> a little club soda to make a fairly thin batter. Cook until brown
> and potatoes are soft. Served with butter, a side of bacon, and
> applesauce
> for dessert.
>
> Cindy Hamilton

Hm! I've not make scalloped potatoes at all. Potato pancakes, I have
made for dad, but don't care much for them myself. I add shredded
onions to them.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Kswck wrote:

>>> my wife won't eat stew-'that's for poor folks and I'm not poor'-but that
>>> is another story
>>
>
> .......And this from a woman who loved grilled cheese-till she found out
> it was 'govment cheese'. Won't touch it now.


How is it that you have "govment cheese" if you're not poor?

Bob

In article >, Omelet > wrote:
>In article
>,
> Cindy Hamilton > wrote:
>> On Apr 9, 3:34*pm, Omelet > wrote:
[snip]
>> > I don't do a lot of baking so rarely serve [spuds] truly baked. (Been
>> > without a stove now for about 3 years so cook everything on hot plates,
>> > electric grill, microwave, or BBQ.)
[...]

G'day Om,

Does your BBQ have a cover and, if so, do you cook roasts in it?

My oven has been US for some time now. I've tried roasting pork,
lamb, beef, in an electric fry pan with a high-domed lid. They come
out okay, but not as good as in an oven IME. (Also, I don't really
attempt it often enough to get a truly consistent result.

It has occurred to me that getting one of those hooded BBQs may be the
way to go if they're capable of cooking decent roasts -- hence my
request for guidance from the enlightened! (The BBQ approach has
another potential advantage too -- it would keep the heat outside the
house, which is not something to be lightly dismissed here in the deep
north of the deep south for many months of the year.)

Now, returning you to your original programme:

>Not really. :-) Have you experimented with different types of spuds?
>They are in the nightshade family tho' and sometimes disagree with me
>too if I eat too large an amount. I've found that I'm sensitive to the
>nightshade family too (including tomatoes and peppers) but can handle
>them ok in SMALL portions.
[...]

I presume you don't try eating spuds with a greenish tinge? Also, if
they've started to sprout they are likely to have elevated levels of
solanine. Damaged tubers will also have higher levels of this toxin.

<Quoting an extract from USDA article on spud storage>
Greening may occur in part of a tuber exposed to light. Affected
tubers are easily culled at grading and rarely proceed to marketing
channels. Darkness is essential for long-term storage because greening
can occur during storage or marketing. Exposure to bright light during
postharvest handling, or longer periods (1 to 2 weeks) of low light,
can result in development of chlorophyll (greening) and bitter, toxic
glycoalkaloids, such as solanine.

Solanine also forms in response to bruising, wounding (including fresh
processing followed by storage), and during sprouting.

Glycoalkaloids are heat stable and minimally degraded by cooking.
Tubers in market displays should be replaced daily or more frequently
to minimize greening.
</quoting>
Ref: <http://www.ba.ars.usda.gov/hb66/114potato.pdf> [Note: .PDF]

Further reading: <http://en.wikipedia.org/wiki/Solanine>

Cheers, Phred.

--
LID

On Thu, 9 Apr 2009 18:37:34 -0400, Kswck wrote:

> "Dave Smith" > wrote in message
> ...
>> Kswck wrote:
>>>
>>> As a result, I do not eat potatoes at home. Oh, in a stew on rare
>>> occasion (my wife won't eat stew-'that's for poor folks and I'm not
>>> poor'-but that is another story).
>>
>>
>> It's a shame that she never had good stew. My wife learned how to make
>> stew from her mother. They sure weren't poor. She was not the world's best
>> cook, never baked, but she made a wickedly good stew.
>
> A good stew is comfort food.
>
> .......And this from a woman who loved grilled cheese-till she found out it
> was 'govment cheese'. Won't touch it now.

how strange. sounds like class anxiety to me. if i can be nosy, what was
her parents' income level?

just curious - most folks with real dough couldn't give a shit what others
think of what they eat, wear or do.

your pal,
blake

On Apr 10, 3:14*am, (Phred) wrote:
> [snips]
> It has occurred to me that getting one of those hooded BBQs may be the
> way to go if they're capable of cooking decent roasts -- hence my
> request for guidance from the enlightened! *[snips]

Using an outdoor grill as a roaster is very common and can produce
fine results. You may need to experiment a little to determine what
settings produce what temperatures. One procedure is to start the
meat/poultry over the coals or direct flame to char/sear it, then move
it to a cooler, indirect heat area of the grill to finish. As a
bonus, you can choose to produce smoke from wood chips, adding flavor
while not necessarily going the whole smoker route. -aem

In article >, Andy > wrote:

> What little I eat of potatoes anymore, I liked them baked, then cut them in
> half, placing them flat side down on the plate and squeezing the pulp out of
> the skins and throw the skins immediately away, then fork mash them up a bit
> and apply white pepper, butter and sour cream with chives.
>
> Eat 'em up with a spoon
>
> Andy

Why do you toss the skins?
That's my favorite part of a baked spud. :-)

I eat the soft inside first with a little butter and salt, then wrap
more butter in the skins and munch that for dessert!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
"Zeppo" > wrote:

> "Omelet" > wrote in message
> news
> > Another thread prompted this question...
> >
> > How do you most often serve potatoes?
> >
> > Lately, I cut them up and cook and serve them with whatever else I'm
> > cooking, or braise small ones whole. Spuds are easy and go well that
> > way.
> >
> > Alternately, I'll nuke them and serve them steamed, or pressure cook
> > them and serve them mashed.
> >
> > I don't do a lot of baking so rarely serve them truly baked. (Been
> > without a stove now for about 3 years so cook everything on hot plates,
> > electric grill, microwave, or BBQ.)
> >
>
> Nuked, most often. Mashed, occasionally (using olive oil instead of butter
> these days). Sometimes I'll do wedges of Yukon golds, tossed in EVOO and
> salt, sprinkled with Wondra, and roasted to a golden brown. Roasted
> fingerlings and shallot once in a great while.
>
> Need to try steaming them.
>
> Jon

Nuking, for all practical purposes, is steaming. ;-)
It is convenient and I do like them that way.

I'll generally either wrap them in wax paper or some cling wrap before
nuking them. Keeps them from drying out.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >, Tracy >
wrote:

> Omelet wrote:
> > Another thread prompted this question...
> >
> > How do you most often serve potatoes?
> >
> > Lately, I cut them up and cook and serve them with whatever else I'm
> > cooking, or braise small ones whole. Spuds are easy and go well that
> > way.
> >
> > Alternately, I'll nuke them and serve them steamed, or pressure cook
> > them and serve them mashed.
> >
> > I don't do a lot of baking so rarely serve them truly baked. (Been
> > without a stove now for about 3 years so cook everything on hot plates,
> > electric grill, microwave, or BBQ.)
> >
> > IMHO, coal BBQ baked are tastiest. <g>
>
> We usually do mashed or roasted. I heart baked potatoes but we very
> rarely have them and I don't know why really. We don't really do
> potatoes much either - maybe once or twice a month.
>
> I have had a hankering for homemade frie lately. The DS is home from
> college this weekend so we might do tempura and fries..hmm...sounds like
> a plan.
>
> Tracy

Mom used to make a wonderful baked "fry".
She'd slice the spuds into fries, lightly coat them with oil and lay
them out on a cookie sheet, then sprinkle with seasoning salt prior to
baking.

They were WONDerful and a big rave back when I was in college and had
friends over for hours at a time to play Dungeons and Dragons. ;-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Omelet said...

> In article >, Andy > wrote:
>
>> What little I eat of potatoes anymore, I liked them baked, then cut
>> them in half, placing them flat side down on the plate and squeezing
>> the pulp out of the skins and throw the skins immediately away, then
>> fork mash them up a bit and apply white pepper, butter and sour cream
>> with chives.
>>
>> Eat 'em up with a spoon
>>
>> Andy
>
> Why do you toss the skins?
> That's my favorite part of a baked spud. :-)
>
> I eat the soft inside first with a little butter and salt, then wrap
> more butter in the skins and munch that for dessert!


Because Mom made us eat them!

The way I saw it, it was like being forced to eat dirt.

Andy
--
Eat first, talk later.

In article >,
Sqwertz > wrote:

> Omelet wrote:
>
> > How do you most often serve potatoes?
>
> http://recfoodcooking.com/survey/result.html?survey=314
>
> -sw

Smart ass. ;-)

I don't memorize all the polls!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article
>,
wrote:

> On Apr 9, 12:34*pm, Omelet > wrote:
> > Another thread prompted this question...
> >
> > How do you most often serve potatoes?
>
> We eat potatoes about twice a week. Baked, roasted/grilled wedges,
> mashed, boiled, scalloped, french fries, country fried, mashed potato
> patties.....hmmm, I guess most often would be roasted/grilled wedges
> through grilling season, mashed in the colder months. -aem

Roasted wedges sounds good.
I've never tried grilling them.

Do you grill them over coals or electric?
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
Joseph Littleshoes > wrote:

> > Alternately, I'll nuke them and serve them steamed, or pressure cook
> > them and serve them mashed.
>
> That's about the only reason i have for using the pressure cooker, small
> reds, under pressure for a few minutes and then lightly salt & serve.

Try adding a bit of rosemary to that.

>
> >
> > I don't do a lot of baking so rarely serve them truly baked. (Been
> > without a stove now for about 3 years so cook everything on hot plates,
> > electric grill, microwave, or BBQ.)
> >
> > IMHO, coal BBQ baked are tastiest. <g>
>
> Stuck in the embers of a wood fire or in a fire pit dug in the sand on
> the beach with sea food, potatoes & unschucked corn on the cob and
> seaweed to steam it all with.

Oh hush. ;-) That sounds lovely!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
Dave Smith > wrote:

> Kswck wrote:
> >
> > As a result, I do not eat potatoes at home. Oh, in a stew on rare occasion
> > (my wife won't eat stew-'that's for poor folks and I'm not poor'-but that
> > is
> > another story).
>
>
> It's a shame that she never had good stew. My wife learned how to make
> stew from her mother. They sure weren't poor. She was not the world's
> best cook, never baked, but she made a wickedly good stew.

You can make stew really fancy by serving it in a bread bowl.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
Dave Smith > wrote:

> Omelet wrote:
> > Another thread prompted this question...
> >
> > How do you most often serve potatoes?
> >
> > Lately, I cut them up and cook and serve them with whatever else I'm
> > cooking, or braise small ones whole. Spuds are easy and go well that
> > way.
> >
> > Alternately, I'll nuke them and serve them steamed, or pressure cook
> > them and serve them mashed.
> >
> > I don't do a lot of baking so rarely serve them truly baked. (Been
> > without a stove now for about 3 years so cook everything on hot plates,
> > electric grill, microwave, or BBQ.)
> >
> > IMHO, coal BBQ baked are tastiest. <g>
>
> We don't eat many potatoes in this house. Even a small bag will start to
> go rotten before we get to them, so I usually have a bag of frozen fries
> on hand for the occasional meal. As far as real potatoes go, roasting
> is probably the way they are most often cooked here. However, it is
> spring, and those little new potatoes will be around soon. I boil them
> and serve with butter and a bit of parsley.

They are good that way.

Last time I served baby red potatoes tho', I added some mixed italian
herbs and that really worked. The mix is Oregano, Basil, Thyme and Sage.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
"Debbie" > wrote:

> "Omelet" > wrote in message
> news
> > Another thread prompted this question...
> >
> > How do you most often serve potatoes?
> >
>
> Lately, I've been roasting them the most, followed by baked or fries for the
> young one, and then mashed. Tonight we are having roasted garlic
> parisienne. Tomorrow we are having bacon and cheddar scalloped.
>
> Debbie

That sounds like fun!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
"brooklyn1" > wrote:

> "Omelet" writes:
> >
> > Another thread prompted this question...
> >
> > How do you most often serve potatoes?
> >
> >
> I cook spuds all the different ways, even latkes... I even grate a couple
> three into a meat loaf. Most time I roast a hunk of meat I'll bake a bunch,
> I like to eat baked the next day, in a salad or even cold slices with
> nothing or a slice of cheese on each. I don't make mashed very often. But
> I do very often dice up a few, brown em, and add a mess of eggs for an
> omelet... often with onions and green pepper, sometimes with ham... a potato
> western. I rarely do freedom fries, I'll much more often do roasted wedges.
> But by far I use the most pounds of spuds in stew and soups.

Potato and egg breakfast tacos are quite popular around here.

Potatoes with eggs and onions are a good camping food.

I sometimes make a hash with potatoes and ham or bacon.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Apr 10, 10:01*am, Omelet > wrote:
> In article
> >,
>
> wrote:
> > We eat potatoes about twice a week. *Baked, roasted/grilled wedges,
> > mashed, boiled, scalloped, french fries, country fried, mashed potato
> > patties.....hmmm, I guess most often would be roasted/grilled wedges
> > through grilling season, mashed in the colder months. * * -aem
>
> Roasted wedges sounds good.
> I've never tried grilling them.
>
> Do you grill them over coals or electric?

We have a gas grill but sometimes still use the coals set-up. They do
just fine in the oven or toaster oven (depending on quantity) but
sometimes it's easiest to just put everything on the grill--meat,
veggies and spuds. -aem

In article >,
(Phred) wrote:

> In article >, Omelet
> > wrote:
> >In article
> >,
> > Cindy Hamilton > wrote:
> >> On Apr 9, 3:34*pm, Omelet > wrote:
> [snip]
> >> > I don't do a lot of baking so rarely serve [spuds] truly baked. (Been
> >> > without a stove now for about 3 years so cook everything on hot plates,
> >> > electric grill, microwave, or BBQ.)
> [...]
>
> G'day Om,
>
> Does your BBQ have a cover and, if so, do you cook roasts in it?

Yes and yes, and I do like the wood smoke flavor.

>
> My oven has been US for some time now. I've tried roasting pork,
> lamb, beef, in an electric fry pan with a high-domed lid. They come
> out okay, but not as good as in an oven IME. (Also, I don't really
> attempt it often enough to get a truly consistent result.

I consider that to be braising. <g>
Not the same, I agree!

I do, however, also own and use an electric table top roaster.
It's quite the handy thing!

>
> It has occurred to me that getting one of those hooded BBQs may be the
> way to go if they're capable of cooking decent roasts -- hence my
> request for guidance from the enlightened! (The BBQ approach has
> another potential advantage too -- it would keep the heat outside the
> house, which is not something to be lightly dismissed here in the deep
> north of the deep south for many months of the year.)

It works, but it takes skill that I am still learning!
I love crispy skin on chicken and have had good luck getting that with
the outdoor covered grill.

>
> Now, returning you to your original programme:
>
> >Not really. :-) Have you experimented with different types of spuds?
> >They are in the nightshade family tho' and sometimes disagree with me
> >too if I eat too large an amount. I've found that I'm sensitive to the
> >nightshade family too (including tomatoes and peppers) but can handle
> >them ok in SMALL portions.
> [...]
>
> I presume you don't try eating spuds with a greenish tinge?

NEVER!!! I know better.

> Also, if
> they've started to sprout they are likely to have elevated levels of
> solanine. Damaged tubers will also have higher levels of this toxin.

If they sprout, they get tossed or planted.

>
> <Quoting an extract from USDA article on spud storage>
> Greening may occur in part of a tuber exposed to light. Affected
> tubers are easily culled at grading and rarely proceed to marketing
> channels. Darkness is essential for long-term storage because greening
> can occur during storage or marketing. Exposure to bright light during
> postharvest handling, or longer periods (1 to 2 weeks) of low light,
> can result in development of chlorophyll (greening) and bitter, toxic
> glycoalkaloids, such as solanine.
>
> Solanine also forms in response to bruising, wounding (including fresh
> processing followed by storage), and during sprouting.
>
> Glycoalkaloids are heat stable and minimally degraded by cooking.
> Tubers in market displays should be replaced daily or more frequently
> to minimize greening.
> </quoting>
> Ref: <http://www.ba.ars.usda.gov/hb66/114potato.pdf> [Note: .PDF]
>
> Further reading: <http://en.wikipedia.org/wiki/Solanine>
>
> Cheers, Phred.

Thanks.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >, Andy > wrote:

> Omelet said...
>
> > In article >, Andy > wrote:
> >
> >> What little I eat of potatoes anymore, I liked them baked, then cut
> >> them in half, placing them flat side down on the plate and squeezing
> >> the pulp out of the skins and throw the skins immediately away, then
> >> fork mash them up a bit and apply white pepper, butter and sour cream
> >> with chives.
> >>
> >> Eat 'em up with a spoon
> >>
> >> Andy
> >
> > Why do you toss the skins?
> > That's my favorite part of a baked spud. :-)
> >
> > I eat the soft inside first with a little butter and salt, then wrap
> > more butter in the skins and munch that for dessert!
>
>
> Because Mom made us eat them!
>
> The way I saw it, it was like being forced to eat dirt.
>
> Andy

I'm sorry for you for that.
To me, the skins have a "nutty" flavor.

Well washed potato skins don't taste like dirt imho.

YMMV of course!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article
>,
wrote:

> On Apr 10, 10:01*am, Omelet > wrote:
> > In article
> > >,
> >
> > *aem wrote:
> > > We eat potatoes about twice a week. *Baked, roasted/grilled wedges,
> > > mashed, boiled, scalloped, french fries, country fried, mashed potato
> > > patties.....hmmm, I guess most often would be roasted/grilled wedges
> > > through grilling season, mashed in the colder months. * * -aem
> >
> > Roasted wedges sounds good.
> > I've never tried grilling them.
> >
> > Do you grill them over coals or electric?
>
> We have a gas grill but sometimes still use the coals set-up. They do
> just fine in the oven or toaster oven (depending on quantity) but
> sometimes it's easiest to just put everything on the grill--meat,
> veggies and spuds. -aem

I know what you mean. Less clean up and hassle.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Omelet wrote:
> Joseph Littleshoes wrote:
>
>
>>>Alternately, I'll nuke them and serve them steamed, or pressure cook
>>>them and serve them mashed.
>>
>>That's about the only reason i have for using the pressure cooker, small
>>reds, under pressure for a few minutes and then lightly salt & serve.
>
>
> Try adding a bit of rosemary to that.

ummmm....i think not. Not even butter or garlic, just fresh out of the
PC (Pressure Cooker with a bit of salt.

Very fresh, young, new red potatoes not peeled & just cooked, served
with a pinch of salt. As a delightful flavor its in my top 10 list of.
Very close to the top. Its not my single most favorite flavor only
because i don't have any one favorite flavor, i make no favorites among
my favorites. A fully ripe, even slightly over ripe strawberry freshly
plucked from its bush has got to be right up there with a steamed new
potato.

>
>
>>>I don't do a lot of baking so rarely serve them truly baked. (Been
>>>without a stove now for about 3 years so cook everything on hot plates,
>>>electric grill, microwave, or BBQ.)
>>>
>>>IMHO, coal BBQ baked are tastiest. <g>
>>
>>Stuck in the embers of a wood fire or in a fire pit dug in the sand on
>>the beach with sea food, potatoes & unschucked corn on the cob and
>>seaweed to steam it all with.
>
>
> Oh hush. ;-) That sounds lovely!

Its been a long time but in my youth such things were almost ordinary,
routine and to be expected.

Im trying to remember whether the corn & potatoes were on the bottom
next to the fire and the sea food over them? or the other way around.

I vaguely recall the fire pit being dug in the a.m. and a fire tended in
it for several hours before any food was put in. As i recall only when
the sea food began to arrive were layers of food put in and covered with
sea weed, i think veggies went in first and the sea food over them,
then more veggies & more sea food in layers.

But i was very young and more interested in the hugh boulders and
running around the seashore & dunes like a wild animal than i was
writing down a cooking technique.

I tried to duplicate it on my own in my early 20's but with very little
success. Im much better with a camp fire and will grill you up a nice
freshly caught trout and have potatoes in embers waiting along with mud
baked corn, but the coastal fire pits are really a group effort. It
takes a good 10 - 20 people to do it well.

The thing has to be tended and built up in some esoteric way i am not
familiar with over the space of many hours. Stones & Seaweed gathered
and even some of it 'aired' so its not too wet when you put it over the
fire. Iirc some of my relatives would put in wood they had specifically
brought to use in the pit. In very large pits boards or slabs of wood
would be used for support in the fire pit. And i seem to recall fir
boughs being put in, but i may be getting that memory mixd up with a
funeral

And once the catch is in, the sea food arrives, sometime in the early
after noon as i recall, only then does the actual cooking start. And
then its cooked in levels & stages so it can be served in those varying
stages ..... which iirc after a few hours or so, the whole thing is done
and one is down to the largest of the whole fish that might have been
cooked, after eating through any other, smaller fish, crustaceans &
veggies that went in at varying stages above them.

Of course all served with all the proper accompaniments, i can remember
cases of beer being unloaded, hugh loaves of bread, lots of fruits
(family orchards) and many 'side dishes' lovingly prepared. My mothers
breads and jams were often commented upon as particularly good and that
in the days of home made condiments.

Of course these types of meals i attended as a child & youth were a
miniature gathering of the clans. Several families, all related would
gather at an area of the coast one of them owned and have this type of
family gathering. This went on for many years interspersed with the
occasional gathering at other family homes in other areas.

Several divorces and contested wills later and by the time i was 19 i
was out of there! And, metaphorically, have never been back.

The immediate family has shifted from a coastal area to the American
southwest and i suppose i will eventually move there myself, i just wish
i were fonder of a barren desert BBQ
--
Joseph Littleshoes