 |
|
| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
| Reply |
|
|
LinkBack | Thread Tools | Display Modes |
|
Posted to rec.food.cooking
|
|||
|
|||
What the heck are those things?
|
|
Posted to rec.food.cooking
|
|||
|
|||
|
What the heck are those things?
On Sat, 10 Sep 2011 07:46:38 -0700 (PDT), Bryan wrote:
> http://www.flickr.com/photos/36178182@N08/6133206476/ > > Guesses? > > --Bryan They would be purple potatoes. A GIS for "purple food" gave it away. TFM® |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What the heck are those things?
On Saturday, September 10, 2011 10:40:40 AM UTC-5, TFM® wrote:
> On Sat, 10 Sep 2011 07:46:38 -0700 (PDT), Bryan wrote: > > > http://www.flickr.com/photos/36178182@N08/6133206476/ > > > > Guesses? > > > > --Bryan > > They would be purple potatoes. > > A GIS for "purple food" gave it away. Correct. http://www.flickr.com/photos/36178182@N08/6133431482/ > > TFM® --Bryan |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What the heck are those things?
On Sat, 10 Sep 2011 11:40:40 -0400, TFM® >
wrote: >On Sat, 10 Sep 2011 07:46:38 -0700 (PDT), Bryan wrote: > >> http://www.flickr.com/photos/36178182@N08/6133206476/ >> >> Guesses? >> >> --Bryan > >They would be purple potatoes. > >A GIS for "purple food" gave it away. Are they purple potatoes - or white potatoes plus iodine? The purple potatoes I've had are purple all the way through. Jim |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What the heck are those things?
On 9/10/2011 12:47 PM, Jim Elbrecht wrote:
> On Sat, 10 Sep 2011 11:40:40 -0400, > > wrote: > >> On Sat, 10 Sep 2011 07:46:38 -0700 (PDT), Bryan wrote: >> >>> http://www.flickr.com/photos/36178182@N08/6133206476/ >>> >>> Guesses? >>> >>> --Bryan >> >> They would be purple potatoes. >> >> A GIS for "purple food" gave it away. > > Are they purple potatoes - or white potatoes plus iodine? The > purple potatoes I've had are purple all the way through. > > Jim Somehow, purple seems a wrong color for potatoes or any savory dish and I get a vague feeling of disquiet. So much so, that I never buy "purple potatoes :-( I guess I am accustomed to pickled beets but they are red rather than purple. -- James Silverton, Potomac I'm *not* |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What the heck are those things?
On 9/10/2011 12:47 PM, Jim Elbrecht wrote:
> On Sat, 10 Sep 2011 11:40:40 -0400, > > wrote: > >> On Sat, 10 Sep 2011 07:46:38 -0700 (PDT), Bryan wrote: >> >>> http://www.flickr.com/photos/36178182@N08/6133206476/ >>> >>> Guesses? >>> >>> --Bryan >> >> They would be purple potatoes. >> >> A GIS for "purple food" gave it away. > > Are they purple potatoes - or white potatoes plus iodine? The > purple potatoes I've had are purple all the way through. > > Jim They are purple potatoes. Maybe you are thinking of Okinawan yams? |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What the heck are those things?
On Sat, 10 Sep 2011 13:15:29 -0400, George >
wrote: >On 9/10/2011 12:47 PM, Jim Elbrecht wrote: >> On Sat, 10 Sep 2011 11:40:40 -0400, > >> wrote: >> >>> On Sat, 10 Sep 2011 07:46:38 -0700 (PDT), Bryan wrote: >>> >>>> http://www.flickr.com/photos/36178182@N08/6133206476/ >>>> >>>> Guesses? >>>> >>>> --Bryan >>> >>> They would be purple potatoes. >>> >>> A GIS for "purple food" gave it away. >> >> Are they purple potatoes - or white potatoes plus iodine? The >> purple potatoes I've had are purple all the way through. >> >> Jim > >They are purple potatoes. Maybe you are thinking of Okinawan yams? Nope. The purple potatoes that come in the tri-color fingerling bags. I roast them whole so I thought the color might spread when they are cooked. So I just cut a raw one in 1/2. it is purple all the way through-- and left drops of purple 'blood' on my knife and counter.<g> Jim |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What the heck are those things?
On Sat, 10 Sep 2011 12:47:02 -0400, Jim Elbrecht >
wrote: > Are they purple potatoes - or white potatoes plus iodine? The > purple potatoes I've had are purple all the way through. I imagine there's more than one kind of purple potato, but you're right... the only purples I've seen have been entirely purple, even the skin. -- I love cooking with wine. Sometimes I even put it in the food. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What the heck are those things?
On Sat, 10 Sep 2011 12:55:28 -0400, James Silverton
> wrote: > Somehow, purple seems a wrong color for potatoes or any savory dish and > I get a vague feeling of disquiet. So much so, that I never buy "purple > potatoes :-( I don't object to purple potatoes, but my husband does. I think a lot of people object too because I don't see them in the bags of mixed baby potatoes anymore, they're only sold separately. Too bad because I don't want an entire bag full of them but having a few in the mix is fine by me. -- I love cooking with wine. Sometimes I even put it in the food. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What the heck are those things?
On Sat, 10 Sep 2011 13:19:09 -0400, Jim Elbrecht >
wrote: > I roast them whole so I thought the color might spread when > they are cooked. I cut and then roast them, the color hasn't spread IME. -- I love cooking with wine. Sometimes I even put it in the food. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What the heck are those things?
In article
>, Bryan > wrote: > http://www.flickr.com/photos/36178182@N08/6133206476/ > > Guesses? Purple potatoes. Miche -- Electricians do it in three phases |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What the heck are those things?
In article >,
Jim Elbrecht > wrote: > On Sat, 10 Sep 2011 11:40:40 -0400, TFM® > > wrote: > > >On Sat, 10 Sep 2011 07:46:38 -0700 (PDT), Bryan wrote: > > > >> http://www.flickr.com/photos/36178182@N08/6133206476/ > >> > >> Guesses? > >> > >> --Bryan > > > >They would be purple potatoes. > > > >A GIS for "purple food" gave it away. > > Are they purple potatoes - or white potatoes plus iodine? The > purple potatoes I've had are purple all the way through. There are some that are deep, dark purple all the way through and others that have purple and white flesh like that, or that look like Rorschach inkblots. Miche -- Electricians do it in three phases |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What the heck are those things?
In article >,
James Silverton > wrote: > On 9/10/2011 12:47 PM, Jim Elbrecht wrote: > > On Sat, 10 Sep 2011 11:40:40 -0400, > > > wrote: > > > >> On Sat, 10 Sep 2011 07:46:38 -0700 (PDT), Bryan wrote: > >> > >>> http://www.flickr.com/photos/36178182@N08/6133206476/ > >>> > >>> Guesses? > >> > >> They would be purple potatoes. > >> > >> A GIS for "purple food" gave it away. > > > > Are they purple potatoes - or white potatoes plus iodine? The > > purple potatoes I've had are purple all the way through. > > Somehow, purple seems a wrong color for potatoes or any savory dish and > I get a vague feeling of disquiet. So much so, that I never buy "purple > potatoes :-( I guess I am accustomed to pickled beets but they are red > rather than purple. Purple potatoes are the best roasting and baking potatoes ever. Miche -- Electricians do it in three phases |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What the heck are those things?
In article >,
sf > wrote: > On Sat, 10 Sep 2011 12:55:28 -0400, James Silverton > > wrote: > > > Somehow, purple seems a wrong color for potatoes or any savory dish and > > I get a vague feeling of disquiet. So much so, that I never buy "purple > > potatoes :-( > > I don't object to purple potatoes, but my husband does. I think a lot > of people object too because I don't see them in the bags of mixed > baby potatoes anymore, they're only sold separately. Too bad because > I don't want an entire bag full of them but having a few in the mix is > fine by me. They're good keepers. Put them in a cool, dark place (doesn't have to be the fridge) and they're perfectly happy. Miche -- Electricians do it in three phases |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What the heck are those things?
On Sun, 11 Sep 2011 10:21:03 +1200, Miche > wrote:
> They're good keepers. Put them in a cool, dark place (doesn't have to > be the fridge) and they're perfectly happy. I have done it and they do keep. -- I love cooking with wine. Sometimes I even put it in the food. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What the heck are those things?
On 9/10/2011 4:46 AM, Bryan wrote:
> http://www.flickr.com/photos/36178182@N08/6133206476/ > > Guesses? > > --Bryan We call them Okinawan sweet potatoes here. You can sometimes get them on some Hawaiian plate lunches and that's always a treat. Most of the time, they are sliced and deep fried in a batter and served tempura style but people also make pies. It's a pretty whacky potato for most folks. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What the heck are those things?
On Sat, 10 Sep 2011 13:02:05 -1000, dsi1
> wrote: > > http://www.flickr.com/photos/36178182@N08/6133206476/ > > Guesses? > We call them Okinawan sweet potatoes here. You can sometimes get them on > some Hawaiian plate lunches and that's always a treat. Most of the time, > they are sliced and deep fried in a batter and served tempura style but > people also make pies. It's a pretty whacky potato for most folks. Is there a taste difference from "real" potatoes? Yams are sweet; are these things sweet? -- Ann's Little Brother Bob |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What the heck are those things?
In article >,
Bob O'Dyne > wrote: > On Sat, 10 Sep 2011 13:02:05 -1000, dsi1 > > wrote: > > > > http://www.flickr.com/photos/36178182@N08/6133206476/ > > > Guesses? > > We call them Okinawan sweet potatoes here. You can sometimes get them on > > some Hawaiian plate lunches and that's always a treat. Most of the time, > > they are sliced and deep fried in a batter and served tempura style but > > people also make pies. It's a pretty whacky potato for most folks. > > Is there a taste difference from "real" potatoes? Yams are sweet; are > these things sweet? The ones in New Zealand taste like other potatoes -- not sweet. Miche -- Electricians do it in three phases |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What the heck are those things?
In article >,
James Silverton > wrote: > On 9/10/2011 12:47 PM, Jim Elbrecht wrote: > > On Sat, 10 Sep 2011 11:40:40 -0400, > > > wrote: > > > >> On Sat, 10 Sep 2011 07:46:38 -0700 (PDT), Bryan wrote: > >> > >>> http://www.flickr.com/photos/36178182@N08/6133206476/ > >>> > >>> Guesses? > >>> > >>> --Bryan > >> > >> They would be purple potatoes. > >> > >> A GIS for "purple food" gave it away. > > > > Are they purple potatoes - or white potatoes plus iodine? The > > purple potatoes I've had are purple all the way through. > > > > Jim > > Somehow, purple seems a wrong color for potatoes or any savory dish and > I get a vague feeling of disquiet. So much so, that I never buy "purple > potatoes :-( I guess I am accustomed to pickled beets but they are red > rather than purple. They're the right texture to make a pretty nifty potato salad. Isaac |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What the heck are those things?
On 9/10/2011 5:18 PM, Bob O'Dyne wrote:
> On Sat, 10 Sep 2011 13:02:05 -1000, dsi1 > > wrote: > >>> http://www.flickr.com/photos/36178182@N08/6133206476/ >>> Guesses? >> We call them Okinawan sweet potatoes here. You can sometimes get them on >> some Hawaiian plate lunches and that's always a treat. Most of the time, >> they are sliced and deep fried in a batter and served tempura style but >> people also make pies. It's a pretty whacky potato for most folks. > > Is there a taste difference from "real" potatoes? Yams are sweet; are > these things sweet? > The Okinawan sweet potato is sweet. The simple way to serve this is to boil or steam until tender then serve sliced. That's it. It's served as a party food. I wouldn't add salt or butter. It's cooked and sliced with the peel on. You peel it when you eat it. I'm seeing a lot of haupia sweet potato pies around here. It's getting to be a very popular dish. http://onokinegrindz.typepad.com/ono...an_sweet_.html |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What the heck are those things?
On Sun, 11 Sep 2011 16:25:15 +1200, Miche > wrote:
> In article >, > Bob O'Dyne > wrote: > > > On Sat, 10 Sep 2011 13:02:05 -1000, dsi1 > > > wrote: > > > > > > http://www.flickr.com/photos/36178182@N08/6133206476/ > > > > Guesses? > > > We call them Okinawan sweet potatoes here. You can sometimes get them on > > > some Hawaiian plate lunches and that's always a treat. Most of the time, > > > they are sliced and deep fried in a batter and served tempura style but > > > people also make pies. It's a pretty whacky potato for most folks. > > > > Is there a taste difference from "real" potatoes? Yams are sweet; are > > these things sweet? > > The ones in New Zealand taste like other potatoes -- not sweet. > The purple potatoes here taste like regular potatoes too. -- I love cooking with wine. Sometimes I even put it in the food. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What the heck are those things?
On Sat, 10 Sep 2011 21:42:28 -0700, isw > wrote:
> > Somehow, purple seems a wrong color for potatoes or any savory dish and > > I get a vague feeling of disquiet. So much so, that I never buy "purple > > potatoes :-( I guess I am accustomed to pickled beets but they are red > > rather than purple. > They're the right texture to make a pretty nifty potato salad. Mashed? Latkes? Can you imagine a vichyssoise made from these? The possibilities are endless. -- Ann's Little Brother Bob |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What the heck are those things?
On Sat, 10 Sep 2011 13:02:05 -1000, dsi1
> wrote: >On 9/10/2011 4:46 AM, Bryan wrote: >> http://www.flickr.com/photos/36178182@N08/6133206476/ >> >> Guesses? >> >> --Bryan > >We call them Okinawan sweet potatoes here. You can sometimes get them on >some Hawaiian plate lunches and that's always a treat. Most of the time, >they are sliced and deep fried in a batter and served tempura style but >people also make pies. It's a pretty whacky potato for most folks. That might explain why the sweet potato chips at the Fresh Market were purple. I thought they treated them with something. Maybe they are just Okinawan Sweet potatoes. [Either way- I only got them once-- all those vacuum fried things taste the same to me-- and it isn't a flavor I crave.] Jim |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What the heck are those things?
On 9/10/2011 7:02 PM, dsi1 wrote:
> On 9/10/2011 4:46 AM, Bryan wrote: >> http://www.flickr.com/photos/36178182@N08/6133206476/ >> >> Guesses? >> >> --Bryan > > We call them Okinawan sweet potatoes here. You can sometimes get them on > some Hawaiian plate lunches and that's always a treat. Most of the time, > they are sliced and deep fried in a batter and served tempura style but > people also make pies. It's a pretty whacky potato for most folks. Potatoes, sweet potatoes and yams can all be found in a purple version. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What the heck are those things?
On 9/11/2011 3:36 AM, sf wrote:
> On Sun, 11 Sep 2011 16:25:15 +1200, > wrote: > >> In >, >> Bob > wrote: >> >>> On Sat, 10 Sep 2011 13:02:05 -1000, dsi1 >>> > wrote: >>> >>>>> http://www.flickr.com/photos/36178182@N08/6133206476/ >>>>> Guesses? >>>> We call them Okinawan sweet potatoes here. You can sometimes get them on >>>> some Hawaiian plate lunches and that's always a treat. Most of the time, >>>> they are sliced and deep fried in a batter and served tempura style but >>>> people also make pies. It's a pretty whacky potato for most folks. >>> >>> Is there a taste difference from "real" potatoes? Yams are sweet; are >>> these things sweet? >> >> The ones in New Zealand taste like other potatoes -- not sweet. >> > > The purple potatoes here taste like regular potatoes too. > > Yes, if you wanted purple sweet potatoes you would likely need to go to an Asian market and buy Okinawan sweet potatoes. And you might also find a purple yam that is really common in the Philippines that is much sweeter than sweet potatoes and is used for desserts. I have only seen it in a market here on one occasion. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What the heck are those things?
On 9/11/2011 2:20 AM, Jim Elbrecht wrote:
> On Sat, 10 Sep 2011 13:02:05 -1000, dsi1 > > wrote: > >> >> We call them Okinawan sweet potatoes here. You can sometimes get them on >> some Hawaiian plate lunches and that's always a treat. Most of the time, >> they are sliced and deep fried in a batter and served tempura style but >> people also make pies. It's a pretty whacky potato for most folks. > > That might explain why the sweet potato chips at the Fresh Market were > purple. > > I thought they treated them with something. Maybe they are just > Okinawan Sweet potatoes. [Either way- I only got them once-- all > those vacuum fried things taste the same to me-- and it isn't a flavor > I crave.] > > Jim They also make chips out of taro which is white with purple streaks. When the taro is processed into poi, it's purple. I agree, most chips pretty much tastes the same. I kinda like taro chips although they tend to to taste like stale potato chips. Mostly, chips are just an excuse to get some fat and salt into our bodies. :-) |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What the heck are those things?
On Sep 11, 5:47*am, Bob O'Dyne
> wrote: > On Sat, 10 Sep 2011 21:42:28 -0700, isw > wrote: > > > Somehow, purple seems a wrong color for potatoes or any savory dish and > > > I get a vague feeling of disquiet. So much so, that I never buy "purple > > > potatoes :-( I guess I am accustomed to pickled beets but they are red > > > rather than purple. > > They're the right texture to make a pretty nifty potato salad. > > Mashed? Latkes? Can you imagine a vichyssoise made from these? The > possibilities are endless. Or purple lefse. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What the heck are those things?
projectile vomit chick wrote:
>Bob O'Dyne wrote: >> isw wrote: >> > > Somehow, purple seems a wrong color for potatoes or any savory dish and >> > > I get a vague feeling of disquiet. So much so, that I never buy "purple >> > > potatoes :-( I guess I am accustomed to pickled beets but they are red >> > > rather than purple. >> > They're the right texture to make a pretty nifty potato salad. >> >> Mashed? Latkes? Can you imagine a vichyssoise made from these? The >> possibilities are endless. > >Or purple lefse. The Grape Ape meets Latke... bring back Taxi! Ya know, our Andy could be Andy Kaufman, kinda similar personality doncha think... just sayin'. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
What the heck are those things?
On Sunday, September 11, 2011 4:13:43 PM UTC-5, dsi1 wrote:
> Mostly, chips are just an excuse to > get some fat and salt into our bodies. :-) I never felt like I needed an excuse. --Bryan |
| Reply |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Forum | |||
| Semi-OT - 4 things never to buy at Costco / 5 Things YouShouldBuyatCostco | General Cooking | |||
| but what the heck.. | Barbecue | |||
| “I would rather be able to appreciate things I can not have than to have things I am not able to appreciate.” (Elbert Hubbard) | Wine | |||
| What the heck? | General Cooking | |||
![Bryan[_6_] is offline](https://www.foodbanter.com/images/SultanThemeVB3R/statusicon/user_offline.gif)
Linear Mode
