Do you remember when I asked about what color the inside of a purple
potato is? I made pot roast tonight and used them in it.

Breaking news: The inside of my purple potatoes is.... PURPLE! At
least the variety I have is purple (no indication on the bag about
what variety that is).

So, my burning question of the moment has been answered. *These*
potatoes are a deep purple inside! Not lavender, not white - yes,
deep purple. Purple... as in almost black - same color as the skin,
only shinier.

Good news: they taste just like a potato should taste.

Now you know.




--

Never trust a dog to watch your food.

On Nov 16, 11:47*pm, sf > wrote:
> Do you remember when I asked about what color the inside of a purple
> potato is? *I made pot roast tonight and used them in it. *
>
> Breaking news: *The inside of my purple potatoes is.... PURPLE! *At
> least the variety I have is purple (no indication on the bag about
> what variety that is).
>
> So, my burning question of the moment has been answered. **These*
> potatoes are a deep purple inside! *Not lavender, not white - yes,
> deep purple. *Purple... as in almost black - same color as the skin,
> only shinier. *
>
> Good news: they taste just like a potato should taste. *
>
> Now you know.
>
>
>
> --
>
> Never trust a dog to watch your food.

==
There are also purple potato varieties that are white inside when
cooked...go figure.
==

sf > wrote:

>
>Do you remember when I asked about what color the inside of a purple
>potato is? I made pot roast tonight and used them in it.
>
>Breaking news: The inside of my purple potatoes is.... PURPLE! At
>least the variety I have is purple (no indication on the bag about
>what variety that is).

I got a bag of 'medley' new potatoes a month or so ago. Red, white,
gold & purple potatoes. [I think there were 5 purples in the 5lb
bag] I salt roasted them, and of course everyone loved the purple
ones. [mine were purple all the way through, too]

So I bought another bag last week--- and no purples at all.
>
>So, my burning question of the moment has been answered. *These*
>potatoes are a deep purple inside! Not lavender, not white - yes,
>deep purple. Purple... as in almost black - same color as the skin,
>only shinier.

Mine weren't that dark- but that might be the difference between
boiling and roasting.
>
>Good news: they taste just like a potato should taste.

Tasted like a damned potato to me, too.<g> With apologies to my
Minehan and O'Hanlon ancestors- I've never cared much for earth
apples.

Ever grow/buy purple beans? They turn a bright green when cooked.
[and taste just like the green and yellows I grow with them]

Jim

On 2010-11-17, sf > wrote:

> Now you know.

What took you so long!?

nb

On 11/17/2010 2:08 AM, Roy wrote:
> On Nov 16, 11:47 pm, > wrote:
>> Do you remember when I asked about what color the inside of a purple
>> potato is? I made pot roast tonight and used them in it.
>>
>> Breaking news: The inside of my purple potatoes is.... PURPLE! At
>> least the variety I have is purple (no indication on the bag about
>> what variety that is).
>>
>> So, my burning question of the moment has been answered. *These*
>> potatoes are a deep purple inside! Not lavender, not white - yes,
>> deep purple. Purple... as in almost black - same color as the skin,
>> only shinier.
>>
>> Good news: they taste just like a potato should taste.
>>
>> Now you know.
>>
>>
>>
>> --
>>
>> Never trust a dog to watch your food.
>
> ==
> There are also purple potato varieties that are white inside when
> cooked...go figure.
> ==

And then there are purple sweet (Okinawan) potatoes that have "white" skin.

http://www.recipetips.com/glossary-t...eet-potato.asp

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

Jill

"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

On Wed, 17 Nov 2010 06:37:24 -0500, Jim Elbrecht wrote:

> Ever grow/buy purple beans? They turn a bright green when cooked.
> [and taste just like the green and yellows I grow with them]
>
> Jim

i never saw a purple bean;

i never hope to see one...

your pal,
blake

On Tue, 16 Nov 2010 22:47:11 -0800, sf > wrote:

>
>Do you remember when I asked about what color the inside of a purple
>potato is? I made pot roast tonight and used them in it.
>
>Breaking news: The inside of my purple potatoes is.... PURPLE! At
>least the variety I have is purple (no indication on the bag about
>what variety that is).
>
>So, my burning question of the moment has been answered. *These*
>potatoes are a deep purple inside! Not lavender, not white - yes,
>deep purple. Purple... as in almost black - same color as the skin,
>only shinier.
>
>Good news: they taste just like a potato should taste.
>
>Now you know.

There are carrots just like potatoes, all colors.

sf wrote:
> Do you remember when I asked about what color the inside of a purple
> potato is? I made pot roast tonight and used them in it.
>
> Breaking news: The inside of my purple potatoes is.... PURPLE! At
> least the variety I have is purple (no indication on the bag about
> what variety that is).
>
> So, my burning question of the moment has been answered. *These*
> potatoes are a deep purple inside! Not lavender, not white - yes,
> deep purple. Purple... as in almost black - same color as the skin,
> only shinier.
>
> Good news: they taste just like a potato should taste.
>
> Now you know.
>
>
>
>
Hmmm, so combining these with white potatoes could lead to
something beautiful (depending on one's plates and menu).

--
Jean B.

On Wed, 17 Nov 2010 06:37:24 -0500, Jim Elbrecht >
wrote:

> I got a bag of 'medley' new potatoes a month or so ago. Red, white,
> gold & purple potatoes. [I think there were 5 purples in the 5lb
> bag] I salt roasted them, and of course everyone loved the purple
> ones. [mine were purple all the way through, too]
>
> So I bought another bag last week--- and no purples at all.

I've buy red and white (baby potatoes) together and purple is sold
separately. You really have to make a commitment when you buy purple.
I'd intended to mix the 3 together and roast them.
> >
> >So, my burning question of the moment has been answered. *These*
> >potatoes are a deep purple inside! Not lavender, not white - yes,
> >deep purple. Purple... as in almost black - same color as the skin,
> >only shinier.
>
> Mine weren't that dark- but that might be the difference between
> boiling and roasting.

That was raw, but after cooking they were just as dark.
> >
> >Good news: they taste just like a potato should taste.
>
> Tasted like a damned potato to me, too.<g> With apologies to my
> Minehan and O'Hanlon ancestors- I've never cared much for earth
> apples.
>
> Ever grow/buy purple beans? They turn a bright green when cooked.
> [and taste just like the green and yellows I grow with them]

I've heard of that.

--

Never trust a dog to watch your food.

On Wed, 17 Nov 2010 09:15:09 -0500, "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. I just buy regular russets or white
> potatoes, half the cost. I don't get it. I'm not willing to pay extra for
> them.

I bought them for a party that didn't happen because the guest of
honor was sick.

> 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 love the taste of broccoflower and will buy it if I see it. It's
not popular enough to be sold in the grocery stores anymore and I'm
not making a special trip to the farmer's market just to buy it.




--

Never trust a dog to watch your food.

On Wed, 17 Nov 2010 12:21:37 -0500, "Jean B." > wrote:

> Hmmm, so combining these with white potatoes could lead to
> something beautiful (depending on one's plates and menu).

Yes, I'd intended to do that when I bought them.

--

Never trust a dog to watch your food.

On Wed, 17 Nov 2010 08:58:02 -0500, George >
wrote:

>On 11/17/2010 2:08 AM, Roy wrote:
>> On Nov 16, 11:47 pm, > wrote:

>> There are also purple potato varieties that are white inside when
>> cooked...go figure.
>> ==
>
>And then there are purple sweet (Okinawan) potatoes that have "white" skin.
>
>http://www.recipetips.com/glossary-t...eet-potato.asp

Yes and here in Hawaii, we love those Okinawan sweet potatoes and they
are beautifully purple and very tasty. We also have the native
Hawaiian sweet potatoes (uala) which are dark yellow inside and even
better but they are harder to find.

aloha,
Cea

In article >,
"Jean B." > wrote:

> sf wrote:
> > Do you remember when I asked about what color the inside of a purple
> > potato is? I made pot roast tonight and used them in it.
> >
> > Breaking news: The inside of my purple potatoes is.... PURPLE! At
> > least the variety I have is purple (no indication on the bag about
> > what variety that is).
> >
> > So, my burning question of the moment has been answered. *These*
> > potatoes are a deep purple inside! Not lavender, not white - yes,
> > deep purple. Purple... as in almost black - same color as the skin,
> > only shinier.
> >
> > Good news: they taste just like a potato should taste.
> >
> > Now you know.
> >
> >
> >
> >
> Hmmm, so combining these with white potatoes could lead to
> something beautiful (depending on one's plates and menu).

They do make really striking potato salads...

Isaac

"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