PICK A STARCH: Pasta/Noodles vs Potatoes vs Rice

p'daydo

Don't much but when I do it's far more likely to be noodles.

pasta, especially if we're including noodles in there.

gnocchi, the best of both pasta and rice!

um potato rather

but seriously I eat more rice than either of the two.

brown rice

https://www.youtube.com/watch?v=Ls1ddrT7HPc

Oh please, potato in the twinkling of an eye (and half a stick of butter).

i hate potatoes.

http://2.bp.blogspot.com/_CvmWwMISlO4/TIuxK3LZSwI/AAAAAAAACUA/Q9y0Iy76Nz8/s1600/605a6401b435151b_Paula_deen_quiz.xlarger.jpg

^^^favorite ingredient is the potato

she is also made of potatoes iirc

https://www.youtube.com/watch?v=rOTapJYlawU

cant choose wont choose

potatoes can be many things and eaten at every meal

how is this even a contest

i have an entire cookbook devoted to potatoes fyi

i agree but rice

gotta be taters imo.

I did cook these potatoes once that we're very tasty, this is harder the more I think about it.
http://3.bp.blogspot.com/-Dbn91hwsi7Q/TiHd6dUaoVI/AAAAAAAABMQ/Ofni_B1ixqs/s1600/5938982647_8f34a6474d.jpg

RFI: delicious ways to cook potatoes that don't involve frying

bread > pasta > potatoes > rice

rice can be many things too fyi

Noodles are definitely included in the pasta category, selfheadslap for not mentioning that.

I don't know why I started a poll question that I can't answer, but this is impossible.

like who drinks potato milk? NOBODY

I think I eat all 3 about equally? I am eating (halal cart-ified) rice right now but I think that's the easiest to rule out. pasta makes better dishes, but potatoes in their various greasy brunch forms = voting potatoes

for nutritional soundness & overall utility: rice
for TEXTURE & just b/c I really enjoy cooking w/ it: pasta
for sheer deliciousness (when fried & heavily salted): potatoes

I'm torn.

I would imagine either the russians or the irish have invented potato milk and still occasionally drink it

dyao:

mashed
roasted
au gratin
scalloped

but rice milk is terrible!

http://www.oocities.org/athens/academy/1974/pictures/pictures/moloko.jpg

^potato milk, in a fashion

Congee, rice balls, rice pudding, that ball of sticky rice I put at the bottom of a bowl of tom kha
Baked potatoes, home fries, french fries, garlic mashed taters
luscious slurpy noodles in chicken soup, pad thai, fettucine with clam sauce

STOP IT STOP IT STOP IT

where do rice noodles fit into this equation?

rice milk is awesome you mad

it is, how you say, a DREAM

rice noodles fall under 'potato'

where do rice noodles fit into this equation?

excellent question btw

God I love all of them. f I HAD to pick one it would be pasta. I love pasta a lot. I could probably eat it every day and never get sick of it. Mmmmmmm. Glorious pasta.

I'd say rice noodles are more noodle than rice, but the floor is open to arguments

Starches are the best.

QUINOA

would have chosen bread if that was an option; failing that, rice (which has breakfast capacities unfairly overlooked by many)

which one of these can also make a delicious cereal AND desert

http://farm4.static.flickr.com/3105/2394065351_f84cc9d60d.jpg

potatoes have breakfast capacities far beyond what rice can offer

rice, easy

I am way into potatoes and have at two points in my life practically lived on them, they're marvelously versatile and a joy to cook with. So useful - water from boiling potatoes can be used in bread or in stock - one could spend all day listing the uses for the potato.

But rice is greater. Voted rice

Hoping for a 3-way tie tbh

Rice pudding, home fries, bowl of pho with noodles all valid breakfast options

I don't think we've had this specific question before

not quite:
Rice Vs Noodles

RFI: delicious ways to cook potatoes that don't involve frying

― dayo, Thursday, September 15, 2011 9:16 PM (13 minutes ago)

almost all of the good ways fyi

rice noodles are pasta. Noodles aren't necessarily made from wheat, i.e. soba.

Potato Pancakes are one of my favorite breakfast dishes. Is there a rice cake equivalent?

are there any decent potato-based desserts?

taters tbh

Vodka

xpost

Potato Pancakes are one of my favorite breakfast dishes. Is there a rice cake equivalent?

they're called rice pancakes

in India they're called dosa

eyyyyyyy

Guess

i would have voted instinctively for the potato if it wasnt for the number of times that i have ordered fries in restaurants and ended up with some abomination on my plate - most fries you get are kinda garbage and it makes me sad.

important note: if u try to put cajun seasoning on my fries i will cut you

Rice pancakes?

btw, garlic mashed potatoes don't require roasted garlic, just throw a couple of cloves in the water you boil the taters in

in India they're called dosa

― I saw Mike Love walk by a computer once (Shakey Mo Collier), Thursday, September 15, 2011 5:34 PM (1 minute ago) Bookmark

oh dosa good one!

jjjusten what is your platonic fry

Potato Pancakes are one of my favorite breakfast dishes. Is there a rice cake equivalent?

I wouldn't say "equivalent," because even the lightest potato pancakes are somewhat heavy - rice is a much lighter food generally. but there are many rice cakes for sure, including some that brown & crisp potato-pancake style.

nobody has mentioned risotto yet, which is one of the world's great dishes & is a yardstick by which you can judge how serious a person is about cooking

are there any dishes that contain all three

like actual dishes not wacky student food or something

My girlfriend has to be gluten free, do rice pancakes have wheat in them?

http://1.bp.blogspot.com/_pAmpt5s-dEE/TDrVt2mFtYI/AAAAAAAAB0M/OEGQyeSiMeI/s400/whole+rice+pancakes.jpg

^^^whole rice pancakes

rice (good plain)
pasta (acceptable plain)
potatoes (not good plain)

http://img.metro.co.uk/i/pix/2008/04/mashconePA_450x440.jpg

are there any decent potato-based desserts?

BANGERS AND MASH IN A CONE OBV.

2oz Wholegrain Basmati Rice

2 large Organic Eggs

1 oz Ground Almonds (or gluten free flour such as sorghum)

200ml Liquid (made up of 1ooml rice water and 100ml goat milk in my case)

Butter or oil to fry

xp

BANGERS AND MASH IN A CONE OBV.

lol

gnocchi roll!

fyi do you know what serves in a pinch if you run out of glue? take a few grains of rice and mash them between whatever you want stuck together, voila

ooh aero OTM re: risotto

http://en.wikipedia.org/wiki/Rice_hulls

platonic fry ideal: thick cut but not stupidly so, fried in lard (sorry veg dudes) until crisp but not hard, salted, no dumb spicy curly fry shit involved, prob vinegar available. xpost to dayo

cant overemphasise the cut there, has to be thick enough to not be like a twig, but not so thick that the center is like a boiled potato. delicate balance.

crinkle cuts are just the right thickness to get the crisp exterior/fluffy inside

baby potatoes in skins with butter and a couple shredded basil leaves
or
Good floury spud boiled, mashed with butter, some cabbage or spring onion, bit of nutmeg, obv salt and pepper
or
Peeled, halved, roasted in olive oil with thyme and couple cloves of garlic
or
Boxty innit
or
Any type of gratin you like

jjjusten for reference favorite french fry cut

looks like you would have been in the majority had thick cut/steak cut been combined

valid case can be made for all 3. i think i could do w/o potatoes the easiest (substitute chayotes for lots of things; i'm not a big french fry guy etc). no rice=no sushi, and hinders indian and thai food enjoyment. but no pasta, man, I think I'd lose part of my identity.

people should also not let whatever bastard perkins experience you had as a teen deny the power of real deal au gratin

and remy potato plain is great with the right type cooked well

on monday I can eat a bowl of rice with Indian pickle and that's one thing; on tuesday I can eat a bowl of rice with kim chee and that's another thing; on wednesday I can eat a bowl of rice with pickled peppers and that's another thing still. basmati with the Indian pickle. Jasmine with the kim chee. basmati again on wednesday, sautee cuminseed & thinly sliced onions in oil then briefly stir-fry the rice in the oil before adding the water to boil, totally different deal. rice is a staple food in the way these others aren't. bear in mind I fucking LOVE potatoes. to pieces. if you insult a potato I will cut you. but rice is greater.

left out baked, and chips, i mean

your potato wears army boots! xp

rice fields>>>potato fields

rice has made me cry

lol seriously

wow we are all lucky i missed that french fry cut poll looking at the results i would have been such a dick on that thread

italian
irish
chinese

I've switched to Gluten free pasta so we can cook the same food and surprisingly it's not a big loss. I've haven't had pasta much since I was poor and ate pasta 4 meals a week. Even though I also ate a lot of beans and rice when I was poor, I never got tired of rice.

small country
small country
1/2 the world

i mean i know that isn't really true but it kind of is

baby potatoes in skins with butter and a couple shredded basil leaves

substitute a big handful of chopped fresh dill for the basil and that's where I'm at

potato, as a root veg, goes into about any stew, in any roast tray, fills a soup, spuds peeled and chucked into the pot with a bacon and cabbage may have been the only thing, god bless her, that my mum left me worth remembering. Spuds.

Japanese
French
Italian

or substitute rosemary with dill

I am having rice with dinner and love rice but thinking about this has me sad pasta is not on the menu tonight.

darragmac, cold in a salad too

potato salad alone contains multitudes

dammit yeah, potato salad ffs

irish

potato originated in Peru fyi

fuckin white people...

Chinese
Peruvian
Chinese

xp potato salad oh barf

rice is the great accompanier

http://i165.photobucket.com/albums/u51/witchywife/VietnameseSummerRolls.jpg

but can also take center stage

http://i.imgur.com/kbTXJ.jpg

rice is also a great dessert

http://farm4.static.flickr.com/3256/2881185553_418534984f.jpg

In Indiana, most grocery stores had at least 8 different kinds of potato salad, all of these amish kinds of potato salad. It was odd.

i think what i have really learned from this poll is that when it comes down to it, its really hard to give much of a shit about pasta

Noooooo!

Poor wonderful pasta.

not gonna sit here and diss rice or pasta tho, pepperonata or risotto even without meat can almost cheat me into thinking i've been fed

you can also have a great rice breakfast

http://img4.myrecipes.com/i/recipes/ck/05/09/congee-soup-ck-1097027-l.jpg

i think what i have really learned from this poll is that when it comes down to it, its really hard to give much of a shit about pasta

well pasta's kind of the outlier here, because it's more a FORM than a specific ingredient. as has been noted, lots of things can be made into pasta - including rice and potatoes. whereas rice and potatoes are each a basic ingredient in and of themselves and are therefor much more versatile.

annoyed there is no youtube for Casiotone for the Painfully Alone's "Rice Dream Girl" :(

see as this heats up mostly i am just reminded that you philistines voted soup out of the great food race in the second round in favor of like avocados or some such bullshit back in the great ilx food riots of 2010

shakey has a point. Sticking with pasta but potatoes would be 2nd.

Gnocchi!

most of the pasta I have had has been mushy and overcooked. al dente pasta is really great but hard to get outside of yr own kitchen

sneaky, dayo, trying to get the voters thinking of poorly cooked examples of the opposition.

Man u obv not going to the right Eye-talian joints.

http://www.garrettkern.com/wp-content/uploads/2009/02/Chocolate%20Pasta.jpg

Chocolate pasta - this is kind of wrong isn't it?

tbh, i can't prepare rice without it being a mush, so to really enjoy it i need to leave the kitchen

olive garden is very taken back and offended by your insinuation, ENBB

bread ftw

annoyed there is no youtube for Casiotone for the Painfully Alone's "Rice Dream Girl" :(

No suitable selections from the deathless Fuck You This Is Rice either.

are there any decent potato-based desserts?

I once had (Kosher for Passover) biscotti made with potato starch.

There is such a thing as chocolate potato cake too, which is made out of mash and stuff.

http://www.potatolovers.co.uk/images/recipes/ChocolatePotatoCake-1.jpg

Doesn't look too nasty.

btw if you are serious about your rice you should pick up one of these things

http://s9.thisnext.com/media/largest_dimension/DB53137E.jpg

futuristic rice cooker featuring 'fuzzy logic'

dear ilx,

sometimes i like to troll.

italian
irish
chinese

is one such example

anyway, the answer is still 'rice'

xp potato salad oh barf

Not much of a fan, either. I meant chunked in a salad with, say, cantal and jambon du pays etc...

yeah i'm getting off the potato train the stop before that shite tbh

Ha ha! More for me.

i said elsewhere that there is such a thing as a good potato salad. unfortunately, it comprises .001% of potato salads, and it's probably been out of the fridge too long anyway

this is kind of a weird trinity b/c rice = a specific thing, potato = a specific thing, pasta = a whole delicious category that can include rice and potato.

Pasta are noodles of Italian heritage, taking the form of unleavened dough made of wheat or buckwheat flour and water, and sometimes eggs.

Gnocchi!

potato pancakes: totally classic!
potato-based pastas: mostly kinda dud ime

Good rosti is hard to make, but is the king of all potato creations if well-prepared imo and probably beats all that pasta shit hands-down.

Also, leek & potato soup >>> minestrone

I had gnocchi at a pretty hip nyc restaurant a few months ago and it was pretty good but def not worth $15 + tip ugh

ime good gnocchi is way harder to find than good al dente pasta. and every time i've tried to make it from a package it's been shit.

gnudi >>>> gnocchi

most of the pasta I have had has been mushy and overcooked. al dente pasta is really great but hard to get outside of yr own kitchen

― dayo, Thursday, September 15, 2011 6:03 PM (13 minutes ago) Bookmark

so true. texture is completely essential (& often badly mismanaged).

m white i was referring to the potato/chocolate abomination

Ah, that sounds vile

gnudi >>>> gnocchi

Gnudi are exquisite!

gnudi is just expensive, fluffy, cheesy gnocchi with less flour, right?

isn't the deal that the Italians got the idea for pasta from China

no no no China got the idea for Italians from pasta

btw have you guys ever had fish noodles?

http://i.imgur.com/4wMkO.jpg

pasta is the father of the italian

i think what i have really learned from this poll is that when it comes down to it, its really hard to give much of a shit about pasta

― Scream, Fistula, Scream! (jjjusten), Thursday, 15 September 2011 22:56 (Yesterday) Bookmark

i am into this. can't really decide between rice & potatoes so just going to invest my interest in enjoying pasta get beat & picked on for being a starchy pretender. nothing really touches potatoes versatility wise, but i feel like rice maybe has the edge for being so reliable - you can quantify it to fill out, complement or carry a meal, and you don't have to do a lot with it to be making something really satisfying (i know you don't have to really go to town to whip up an exciting potato dish, but there have been times when i haven't been into cooking or willing to invest the time, where rice & beans provided genuine relief to my life, because you could, on auto-pilot, make them, inside a quarter of an hour, then eat, enjoy & be sated by them). that you can also do exciting things with rice if you have the inclination is probably its versatility, even if it doesn't have the breadth of like, gratin vs fries vs baked, etc.

(voting rice after all)

'i swear to you, officer, i don't remember a thing. The last clear thing i remember, this guy springs outta nowhere, i mean nowhere, and shows me a pic of fish noodles. Next thing i know he's on the floor, sb'd. I don't even remember clicking the link, it was pure reflex'

I am so taking you to pasta court

o damn what is this

http://en.wikipedia.org/wiki/Japchae

http://i.imgur.com/1LGJX.jpg

I think the prob is - somebody might have mentioned this - pasta seems unexciting compared to potatoes/rice because it is more of an end-product than a starting ingredient. the real option should be wheat. which...tbh...runs fucking circles around potatoes/rice.

i am cooking rice right now (w/ beans of course) but i always manage to fuck up the rice into a gluey mess!

i guess i am just ricist

voted pasta b/c duh but another way to have sorted through this would be to think: which sucks the worst when fucked up. & I think pasta wins that one too, b/c think of the Wendy's Superbar & the war crime that was the pasta there. or on any buffet tbh. potatoes too can be flavorless, gummy, undesirably crunchy; & esp. lousy in most sterno settings. but rice is harder to fuck up! unless it's not fully cooked, which is just awful (notice I did not say when crunchy, b/c any major dude knows that the crunchy rice at the bottom of a well-cooked dish is the bestest part)

ricin' damp

i always manage to fuck up the rice into a gluey mess!

rice cooker bro

had sweet potato noodles for the first time last week and damn those were the most hard-to-handle little dudes I've ever attempted to eat -- too slippery for chopsticks or fork -- I could hardly get any into my bowl to shovel straight into my mouth

potatoes are easier to steal from a buffet than rice or pasta. like you can just walk out with two potatoes in your pocket and nobody will even care. just try that with rice or pasta, you will get a stern talking to.

Wait a minute, from the japchae wiki article:

Korean dish made from sweet potato noodles...often served on a bed of rice; together with rice it is known as japchae-bap

This is alarmingly close to the trifecta!

I cannot overestimate the impact a rice cooker has had on my food life

I don't really get the whole rice cooker thing. Cooking rice isn't hard! Then again, I've never owned a rice cooker so i don't really know.

you have to watch in the mood for love, they go crazy for the rice cooker.

Ppl talk about them like they're the greatest thing in the entire world. I just don't get how they can be THAT amazing.

http://passepartout.files.wordpress.com/2011/02/2011-01-29-ks-rice-cookers.jpg

I bought a fancy rice cooker for my family a few years ago and it is srsly great. I use it to make sushi rice sometimes, unbeatable.

you know they turn your rice into vegetables, right. it's like chrysalis.
xp

http://wowshopper.com/zojirushi/pics-inventory/nswac10-e.gif

if you want to feel like youre living in 2001 get one imo

x-post lol

They do look sort of awesome, I'll give you that.

Long-grain rice is so easy to make, even in stainless steel, no rice cooker necessary, no rinsing necessary. Every grain perfect, and it doesn't stick to the pot. Just saute the rice in barely enough olive oil on high heat until the rice smells like popcorn, add the water and a bit of salt, put the lid on, turn the heat down, set a timer for 20 minutes. Turn the heat off, set the timer for 10 minutes. Done. Don't take the lid off early.

plantains = the true winner here

but voted pasta

feel like i'm doing something wrong by rarely having mushy rice tbh

high five JBR, high five

i would eat many bowls of that japchae

here are the reasons my my girlfriend's rice cooker is amazing

1) there is always always fresh hot rice at my house, 24 hours per day, except when there is fresh oatmeal in the rice cooker, in which case hooray, hot oatmeal!
2) it's easy to make rice... but not make it perfectly every time, and have it hot and perfect 48 hours after i made it
3) when i am hungry and cruising the kitchen for snacks, RICE is always available, and it is filling and has fewer calories/feeling of fullness than anything else in my kitchen except for water.
4) i save so much money by coming home and just, say, frying an egg or some sausage and having it w. a little rice and maggi, instead of fiending until i order takeout and feelin bad about mesself.
5) so many kinds of rice! and congee! and porridge! and roger ebert wrote a book of semi-weird rice cooker recipes that i like alot.

you guys probably shouldnt be eating any of these

don't get a talking one. it'll start bip bip bipping whenever you get a phone call. also, more importantly, it talks to you unbidden.

and for all of you that make hot perfect rice every time my hat is off to you, because i am maybe 60% good rice, 20% great rice, 10% overcooked and 10% undercooked.

*but this might be b/c i make a lot of different kinds of rice

this thread has reminded me that I've been putting off buying a rice cooker for far too long.

thanks thread!

you see that button that says 'timer' on the rice cooker? we have it programmed so that it finishes making rice about 10 minutes before dinner time. put the rice & water in there in the morning, come home to perfect rice. so simple~~

Bought 10 lbs. of this last week, made my first batch today:

http://kodafarms.com/images/pkg_krose.gif

oh man you gotta rinse those.

no wai

waiting for steve pasta to get here but true heads know that the best japonica rice in all of the world is grown... in japan, and never ever exported. I have a friend who lived in japan for 2 years and still speaks in hushed towns about the mythically good white rice he had on the regular in japan.

I made the first pot without rinsing as a baseline to see how it would turn out. Obv since it's short grain I'm after a degree of stickiness in this stuff, and won't be sauteeing first like with basmati.

rice cookers are also perfect for making steel-cut oats! (& w/o the hassle of your saucepans turning into miniature barnacle caves)

waiting for steve pasta to get here but true heads know that the best japonica rice in all of the world is grown... in japan, and never ever exported. I have a friend who lived in japan for 2 years and still speaks in hushed towns about the mythically good white rice he had on the regular in japan.

― dayo, Thursday, September 15, 2011 5:07 PM (2 minutes ago)

koshihikari rice from niigata prefecture.

i tried dumping a can of coconut milk in once to see if it would be make awesome but instead it was oh, it barely tastes like it.

http://upload.wikimedia.org/wikipedia/commons/thumb/5/59/%E3%82%B3%E3%82%B7%E3%83%92%E3%82%AB%E3%83%AA%E3%81%AE%E5%80%A4%E6%AE%B5.jpg/800px-%E3%82%B3%E3%82%B7%E3%83%92%E3%82%AB%E3%83%AA%E3%81%AE%E5%80%A4%E6%AE%B5.jpg

shit man that's some expensive rice

24 bucks for 4.4 lbs of rice! jeez louise

oh god yeah thinking about rice turns me into one of those terrible "when I lived in japan" types, seriously i loved going to different rice shops and having these very serious conversations where i tried to understand the difference between koshihikari and hinohikari, and they'd have bags in a row with little signs featuring photos of the growers and notes about their little farms in chiba or wherever, and when the new rice came in it was this big deal, and, oh, i love rice so much.

these days, for some reason, it is the rice in korean restaurants that sends me into paroxysms of delight.

god damn it i want to eat all the rice now

it is the rice in korean restaurants that sends me into paroxysms of delight.

dreams of kimchi bokkeumbap & bibimbap

according to a friend of mine who used to work in korea, '밥' means not just rice but ALL FOOD.

(i spend a lot of time thinking about rice, as during the period i work on it was the currency in which taxes and bureacratic salaries were paid (not the same as taxation in kind - ppl would sell crops at market to buy rice to pay their taxes with, or grow rice specifically for tax-paying purposes), making famines and shortages even more fraught. also, it is DELICIOUS)

it's the same in chinese - 饭 can mean rice or ALL FOOD

and if you ask someone "are you eating rice?" (bap mogoyo?) it basically means "are you doing okay?" because how could you not be okay if you are eating rice!!*

* ok ok one the literal meaning of idiom isn't really all that enlightening but still

i would 吃 all this 饭

michael s. jackson

(nb i probably have the korean wrong, it has been a lot of years since i studied it and also we were never taught anything that might have been useful in everyday conversation)

lol it's the same in chinese too xp

one of my coworkers is an absolute crazy insane foodie, she took me to a restaurant and she only allowed me to order one dish: egg over rice.

sounds simply boring ya?

but this was the bestttttestestestest egg produced in all the world, cracked raw over the bestteeststestsestest rice in all the world.

it's hard to convey to most people how exquisite that singular small meal was.

and it was only $8 or $9 which in Japan is surprisingly reasonable, esp when dealing with premium gourmet level quality.

i can't really imagine eating that without some slices of the bestesteest hot dog in the world on top. was it only served there?

there was a place in HK that sold a plain bowl of steamed premium rice from japan for about $5

never got around to trying it

just before I left HK my foodie friend told me about a site that had just started importing high quality japanese rice (maybe they smuggle it off the island in cigarette boats) to HK. and about the existence of a $500 rice cooker. never tried it though.

the most memorable rice dish I've had was black squid ink rice at an okinawan style restaurant in HK - I'm sure the real thing in okinawa is much better, but even the HK version was really good!

http://static2.openrice.com.hk/UserPhoto/photo/1/YG/006T10989BE7104DA071D1m.jpg

There was a place on Mott Street in NY which iirc was called Rice that had awesome black Thai rice. It was sorta sticky and just amazing.

whoa... dayo's pic looks more basque than okinawan (straight up Arzak in fact)... looks incredible.

http://i.imgur.com/ULaNU.jpg

idk what this dish is or where it came from but I would eat all this black rice

I would too as long as I knew what those sour patch kids looking things on top were first.

i would have sushi with all this black rice

just to make sure I'm being fair, the best potatoes I've ever ever had were in peru

http://nissa.ger-nis.com/wp-content/uploads/2010/10/variedades_nativas_500.jpg

the sour patch things are most likely dried shrimp xp

http://therecipedex.com/wp-content/uploads/2010/04/Purple-Potatoes.jpg

woah! those are wild

I use those a lot, but unfortu they tend to turn white when cooked

http://en.wikipedia.org/wiki/Pachamanca

^^ had this a few times... potatoes & other food items are buried with hot coals for a fixed amount of time and then unburied and eaten. it's a science as to how hot to make the coals, the coal to food ratio, the duration of the time you leave it in the ground. mmmm

http://farm4.static.flickr.com/3111/2583418041_f1b24769f0_z.jpg?zz=1

I would eat all these potatoes

peru not only has the widest variety of tubers (which all potato varieties are a subset of), but also the widest diversity of seafood of any country in the world (lol galapagos?). did not have a single bad meal in peru. also where i first ate rodents and camels.

what is camel meat like?

haha I had deep fried guinea pig in peru

yeah the ceviche I had in peru was out of this world

also: http://en.wikipedia.org/wiki/Chu%C3%B1o

wow!

I only do not recall with fondness the peruvian custom to drink their beer at room temperature. ugh

the best potato is a fingerling potato btw. just roast and maybe sprinkle a little sea salt on top.

Automatic thread bump. This poll is closing tomorrow.

I voted for potatoes! Love sweet potatoes and I can eat a baked potato everyday for a week or two. I actually did for lunch when I worked. It was only $1 at the Wendy's across the street. It got to be a thing with my co-worker and we'd get all giddy once 11am came around and would go get one together at 11:45. Usually did this the last two weeks of the month.
White rice and brown rice just even when mixed with something get old fast unless it is Mexican rice. I can eat that everyday.
I love pasta made from quinoa in a pesto but otherwise, down on pasta. No, I take that back. I do love Mexican vermicelli but can't eat it anymore.

pasta, duhh, cant believe this is a thing

two of these things are basically vegetables, pasta is civilization

Tatties ftw

pasta is civilization

Wheat, rice and potatoes all require rather involved manipulation as cultivars.

blah blah blah

Winter wheat? Separating wheat from chaff? Building and maintaining rice paddies? Figuring out which potato will thrive in what Andean microclimate? These are all as involved as making pasta. (Btw, voted pasta)

Tatties, hold the neeps, and the humidity, why isn't it FALL yet? I want to want to eat potatoes.

I didn't realize at the time last week that I was making a poll too tough for me to vote in. I love all three so much.

Potatoes are kind of great for the versatility but they're kind of dull, they're at their best when they absorb the flavour of something else. Voting pasta. Would have voted for bread if it were an option.

dunno what kinda pasta you people are eating that is such a party-in-my-mouth explosive taste sensation compared to spuds.

gnocchi

Really good quality pasta tastes good in its own right, like really good quality bread does. A potato is basically a potato.

What? WHAT? You... NO!

They do NOT.

Sorry, I mean that potatoes do not all taste alike, not at ALL. Plus the texture of the starch is affected in such vital ways by the cooking time and temp and the handling. There's magic in a perfectly creamy bit, in which the cells separate perfectly without turning breaking open and turning sticky.

otm. anyone who's ever enjoyed a big plate of just chips, or mash, or freshly boiled new potatoes, knows this to be true.

heaven is a cold roast potato.

Cold potatoes are revolting.

tell me about cold pasta...

cold sesame noodles

I had fingerling potatoes this weekend from some friends' garden. They were so good they needed only salt and some thyme.

Also, cold potatoes in a mixed salad are delicious.

Cold soba w/sesame and diced scallions and a touch of sesame oil and maybe some tofu... NOM

I have to be on a gluten free diet and it blows! It isn't easy finding great tasting gluten free replacements. Key word- great tasting! I have only found one brand of gluten free pasta worth the price and that is actually tasty but they don't make gnocchi which was a favorite of mine.

Then don't get me started on bread or pizza crusts. Udi's makes a decent bread once toasted but it's not like a tasty artisan bread or focaccia or anything scrumptious like that.

When I had a stove the diet was easier because I was able to make tastier gluten free food. Now that I travel my options are limited to what is out there, already made. I find myself dying for a hotdog, a slice of pizza or a hamburger. Eating out can get frustrating and when I crave sweets, hard to satisfy. Hoping to try a dedicated gluten free bakery and pizza place in Baltimore.

This is a real medical issue, I would never have chosen to make life more difficult than it is by deciding to go on a restrictive diet. People who go gluten free and don't need too...why? Life is short, eat a cream puff and a really messy hot dog and have gnocchi for me please!

You can live on a diet of nothing but potatoes.

McDougall Newsletter for April 2002

One landmark experiment carried out in 1925 on two healthy adults, a man 25 years old and a woman 28 years old, had them live on a diet primarily of white potatoes for 6 months (A few additional items of little nutritional value except for empty calories -- pure fats, a few fruits, coffee, and tea -- were supplemented in their diet).  The report stated, “They did not tire of the uniform potato diet and there was no craving for change.”  Even though they were both physically active (especially the man) they were described as, “…in good health on a diet in which the nitrogen (protein) was practically solely derived from the potato.”

See also The International Year of the Potato, 2008

http://www.followmefoodie.com/wp-content/uploads/2010/08/Empire-Chinese-Cuisine-Dim-Sum-11.jpg

I thought you needed cabbage to supplement the potatoes; for vitamin C.

Potatos evidently have enough C to prevent scurvy, the only vitamin they completely lack is B12 (at least when the the soil is washed off).

Vitellottes:

http://upload.wikimedia.org/wikipedia/en/thumb/a/a9/Vitelotte.jpg/800px-Vitelotte.jpg

Badische Schupfnudeln:

http://www.bookofyum.com/recipes_v2/images/recipepic_1046_1175101242_1.jpg

(Potato noodles from Baden)

they look goood. kinda just because they look like someone made soldiers from potato cakes, but still. i am shopping in a while, i might pick up EVERYTHING YOU NEED to make something delivers a potato + rosemary combo.

i made some delicious cold soba noodles for lunch because of this thread
thanks ilx

(w/sesame oil + seeds, edamame, sriracha, scallions, pickled ginger, and some raw baby spinach because those are the things i had)

As lovely as it is, pasta, when all is said and done, is just the same old durham wheat presented in a myriad of different shapes. Potatoes and rice both have more variety in terms of innate flavors. Potatoes are more adaptable than rice, but if I had to eat just one of these two staples every day for the rest of my life, it would have to be rice.

for the record, i object to the idea of noodles being categorized as pasta.

or categorized with pasta, whatever.

I differ. He should have used noodles generally as a starch or asked wheat, rice, potato.

Aimless, you philistine! Different pasta shapes affect the taste and the way they carry sauces and other add-ons!

Badische Schupfnudeln

omg

It's spätzle made out of potatoes! <3

Still, pasta.

He should have used noodles generally as a starch

This was my intent, though poorly presented.

Monsieur White, I am altogether cognizant of this quality of pasta and its variegated forms, but I consider that the various add ons and sauces are not inherent, but exigient, phenomena, and therefore only hypothetical and not of primary consideration when making this decision.

Aimless, you philistine! Different pasta shapes affect the taste and the way they carry sauces and other add-ons!

― What does one wear to a summery execution? Linen? (Michael White), Tuesday, September 27, 2011 4:54 PM (32 minutes ago) Bookmark

I would really like a study done on this. spaghetti-o's win, right?

voting pasta cause its my favorite starch for eating AND cooking

i make a mean rice pilaf but otherwise am woefully inconsistent. pasta is easier imo

Depends on the sauce or what you're putting in it, dayo

what's the best pasta shape for picking up chunky tomato sauce?

but I consider that the various add ons and sauces are not inherent, but exigient, phenomena

Rice maybe served plain but it is almost always eaten in conjuction w/something else, like bread to a Frenchman. Potatoes may be eaten unadorned if need be, but I have never seen a potato loving ppl serve them that way if they have their druthers and whether it's broth or sauce or meatballs or whatever, if we're going to platonize pasta/noodles, they should be considered with and not without whatever inevitable else they'll be served with even if it's just salt and butter.

dayo, maybe penne or orrechiete; some kind of pasta where the chunks can snuggle. Finer sauces are better with finer noodles like spaghetti or fettucine. I'm very far from being an expert and most of my Italian cooking is vegetables.

Which is funny, because every mom in the USA for the last 50 years has put chunky tomato sauce and/or bolognese sauce over spaghetti.

In the interests of full disclosure, M. White and I have "a past" and philistine is not the worst he has called me. (scowls at M. White, bares teeth, growls)

Furthermore, I am quite happy eating plain brown basmati rice as a side dish and do so fairly often.

chunky tomato sauce w/ spaghetti is such a lose. I'm always left with a big puddle of sawce.

I would eat a plain baked or roasted fingerling with just salt if it was of good stock to begin with

Real bolognese isn't very chunky and as with their pizza, Americans sauce too much.

I would eat a plain baked or roasted fingerling with just salt

Did this last weekend. It was delectable.

That puddle of sauce is the payoff, if you have a nice garlicky crust of bread for dipping/wiping.

Real bolognese isn't very chunky and as with their pizza, Americans sauce too much.

otm x 3

if you have sauce left other you either had too much sauce or not enough bread

man it is rare that I have spaghetti with bread

this is a relevant thread btw

PASTA SANDWICH

I like sauce better than pasta. The sauce (plus cheese) is the GOOD part, the pasta is just a vehicle for it.

Dayo, maybe use a potato?

mashed potatoes and tomato sauce... with pasta. has this been attempted before??

I like to like my pasta and I mistrust any dish where its so smothered that it's just a vehicle. I've been eating a lot more whole wheat pasta and soba recently, too.

mashed potatoes and tomato sauce... with pasta. has this been attempted before??

Some college dorm, surely

More than any of these, though, I eat bread (for cheese) and I'm really liking farro a lot these days.

can pasta handle sweet as well as rice can? never fond of pasta in ice cream/jelly.

There's no need for any sweet starches, that's what ice cream is for.

sweet noodle kugel

The very idea of it repulses me.

sweet noodle kegels

There's no need for any sweet starches

my coconut rice pudding disagrees completely

Rice pudd totally grosses me out. So does flan, for that matter, so does that classic French dessert with carmelized sugar on top, so does any vanilla-and-egg flavored smushy thing.

http://epicute.files.wordpress.com/2010/03/oeufs_costarde.jpg

i did the pasta tasting menu at babbo once and they had an amazing pastry-like sweet pasta dessert dish

i didn't think that jimmy fallon ice cream with potato chip balls in it would be yummy, but it was. but spaghetti in my horchata...? nope.

Fuck I don't want to be all Cpt Lorax and try and make a choice in this poll 10 mins too late, so have to choose now.

It's potatoes vs rice/risotto for me here. Rice/risotto is the food of Gods, and I couldn't choose between those two as a mere eating commodity. So, thinking of my grandparents who busted their asses during famine trying to cultivate and reap potatoes, I will vote that, in honor of them.

(but no man ever take away my risotto from me...)

Hoping for a 3-way tie tbh

― Antonio Carlos Broheem (WmC), Thursday, September 15, 2011 4:30 PM (1 week ago)

me too. i think i voted for pasta but i literally live off of all 3.

so wrong

Automatic thread bump. This poll's results are now in.

huh that was weird. I saw the results before the System posted.

it's obviously the potato

Slightly surprised.

tubers 4 lyfe

http://images.wikia.com/marvel_dc/images/3/31/Swamp_Thing_Vol_2_43.jpg

I'm a potato partisan but but this showing for rice is ridiculous

It got my vote.

WmC: Coconut rice pudding sounds really yummy. That is one thing I forgot, you can make sweets from rice but not potatoes, unless it's that sweet potato, brown sugar thing I am not a fan of.

Yeah WMC I know you posted the coconut rice pudding recipe once before but I don't remember where. Pls link again?

weird i thought ilx would go for rice big

I think I started from this one --

http://www.epicurious.com/recipes/food/views/Coconut-Rice-Pudding-109236

-- but fiddled with it and made it a bit easier. Basically I use 2 cups of cooked rice, 4 cups of milk, and a can of Coco Lopez cream of coconut, with a pinch of salt. Simmer together low and slow for 30-40 minutes until it's thick, add the vanilla at the end, as well as a bit of cinnamon if you like. Looking at some other recipes online, I might leave out the cinnamon and throw in a small chunk of fresh ginger while it's cooking next time.

potatoes (not good plain)

― remy bean

this is some crazy talk! you are obviously not putting enough salt in your boiling water. plain rice/pasta, even salted, doesn't have the depth of flavour that a plain potato has.