"jmcquown" > wrote:

>
>"notbob" > wrote in message
...
>> On 2010-11-17, sf > wrote:
>>
>>> Now you know.
>>
>> What took you so long!?
>>
>> nb
>
>
>LOL I see purple and gold potatos and "fingerlings". And I wonder why
>people are paying so much for potatoes.

For us ['them', I guess, as I wouldn't buy *any*<g>] it is the
increased 'skin to potato ratio". Roasted, baked, smashed, or
salted- the skin is still the best part, even to the folks in our
family who purport to like potatoes.

>I just buy regular russets or white
>potatoes, half the cost. I don't get it.

Try a good gold or waxy potato next to a russet some time. Especially
for a salad, a little less so for baked. There really is a difference.
For mashed I throw enough butter, milk, cheese and parsley that
sawdust might pass.

>I'm not willing to pay extra for
>them. It's like broccoflower or whatever that flourescent green thing is
>that pretends to be broccoli but isn't I'll buy cauliflower. I'll buy
>broccoli. I'll combine them in a dish. I won't buy someting bred to be
>both.

I'm with you there. I'll buy some of that stuff once just to see if
I can tell a difference. I grow purple beans to entertain children
of all ages.

Jim

"Jim Elbrecht" > wrote in message
...
> "jmcquown" > wrote:
>
>>
>>"notbob" > wrote in message
...
>>> On 2010-11-17, sf > wrote:
>>>
>>>> Now you know.
>>>
>>> What took you so long!?
>>>
>>> nb
>>
>>
>>LOL I see purple and gold potatos and "fingerlings". And I wonder why
>>people are paying so much for potatoes.
>
> For us ['them', I guess, as I wouldn't buy *any*<g>] it is the
> increased 'skin to potato ratio". Roasted, baked, smashed, or
> salted- the skin is still the best part, even to the folks in our
> family who purport to like potatoes.
>
>>I just buy regular russets or white
>>potatoes, half the cost. I don't get it.
>
> Try a good gold or waxy potato next to a russet some time. Especially
> for a salad, a little less so for baked. There really is a difference.
> For mashed I throw enough butter, milk, cheese and parsley that
> sawdust might pass.
>
I've tried Yukon gold and waxy potatoes. Not impressed. I'm not sure what
you're saying... are they better or worse baked? Heh. I can bake a good
old russet or even red potatoes without blinking. And boiled, tossed with
butter and dill weed. Delicious! If mashed potatoes taste like sawdust, no
thanks!

>>I'm not willing to pay extra for
>>them. It's like broccoflower or whatever that flourescent green thing is
>>that pretends to be broccoli but isn't I'll buy cauliflower. I'll buy
>>broccoli. I'll combine them in a dish. I won't buy someting bred to be
>>both.
>
> I'm with you there. I'll buy some of that stuff once just to see if
> I can tell a difference. I grow purple beans to entertain children
> of all ages.
>
> Jim

LOL Purple beans would be fun, IMHO.

Jill

"jmcquown" > wrote:

>"Jim Elbrecht" > wrote in message
.. .
-snip-
>> Try a good gold or waxy potato next to a russet some time. Especially
>> for a salad, a little less so for baked. There really is a difference.
>> For mashed I throw enough butter, milk, cheese and parsley that
>> sawdust might pass.
>>
>I've tried Yukon gold and waxy potatoes. Not impressed. I'm not sure what
>you're saying... are they better or worse baked? Heh. I can bake a good
>old russet or even red potatoes without blinking. And boiled, tossed with
>butter and dill weed. Delicious! If mashed potatoes taste like sawdust, no
>thanks!

I'm sayin' that, IMO, Yukon Gold's make the best salads. I'm a cube
first (skins on), then cook, person.

I don't see a benefit in using them for baked. For that- russets
seem to get a crisper skin.

I usually use russets for boiling/mashing. I look at them as just
something to hold the butter & whatever together.

-snip-
>
>LOL Purple beans would be fun, IMHO.

Especially when they turn green. 5 year old comes to the house &
we pick some beans for supper. She picks green & I pick purple. 'I'm
not eating purple beans.' she states.

OK- let's change their color in the microwave. I let her put them
in the bowl- cover it and put it in the microwave on the special 'bean
color changing cycle'. Voila! a few minutes later- all the beans
are green.

Jim

"jmcquown" > ha scritto nel messaggio
> "Jim Elbrecht" wrote in message

>>>I'm not willing to pay extra for
>>>them. It's like broccoflower or whatever that flourescent green thing is
>>>that pretends to be broccoli but isn't I'll buy cauliflower. I'll
>>>buy>>>broccoli. I'll combine them in a dish. I won't buy someting bred
>>>to be
>>>both.
>>
> LOL Purple beans would be fun, IMHO.
>

What you all call broccoflower is not bred to be both, it's a separate
vegetable and tastes different. What it has in common is that same cabbage
background all the cabbage family have. It's really delicious on its own,
often tastier than broccoli at least until it gets a frost, and nuttier than
cauliflower. It's called Broccolo Romano where it originates.

On Thu, 25 Nov 2010 09:22:07 +0100, "Giusi" >
wrote:
> >
>
> What you all call broccoflower is not bred to be both, it's a separate
> vegetable and tastes different. What it has in common is that same cabbage
> background all the cabbage family have. It's really delicious on its own,
> often tastier than broccoli at least until it gets a frost, and nuttier than
> cauliflower. It's called Broccolo Romano where it originates.
>
Our broccoflower doesn't look like that, but in any case - I like it
too.

--

Never trust a dog to watch your food.

In article >,
"Giusi" > wrote:

> "jmcquown" > ha scritto nel messaggio
> > "Jim Elbrecht" wrote in message
>
> >>>I'm not willing to pay extra for
> >>>them. It's like broccoflower or whatever that flourescent green thing is
> >>>that pretends to be broccoli but isn't I'll buy cauliflower. I'll
> >>>buy>>>broccoli. I'll combine them in a dish. I won't buy someting bred
> >>>to be
> >>>both.
> >>
> > LOL Purple beans would be fun, IMHO.
> >
>
> What you all call broccoflower is not bred to be both, it's a separate
> vegetable and tastes different. What it has in common is that same cabbage
> background all the cabbage family have. It's really delicious on its own,
> often tastier than broccoli at least until it gets a frost, and nuttier than
> cauliflower. It's called Broccolo Romano where it originates.

And Romanesco in New Zealand.

I rather like it.

Miche

--
Electricians do it in three phases