The potato C or D?

The potato can be a hazard when grown, tho, this can be true both in the present time and historically - ok, so you can argue that it was the monoculture of a non-endemic crop and the attitudes of barbaric foreign landlords that were the reasons behind the Irish Potato Famine, but there's no getting away from it that it was the fact that potato plants can be infected with one of the nastiest, most infectious forms of fungal pathogen - the potato blight Phytophthora infestans, which were a major contributory factor. Potato blight can be a problem in more trivial ways today too - particularly the fact that it can spread to other related crops of the Solanaceae, as my father found out to his peril when he threw out potato peelings in the garden next to his prize tomatoes and they all died of potato blight.

http://southernfood.about.com/library/weekly/aa110997.htm

The best non-fried potatoes I had were in Poland, because they boiled them in beef stock. Seems obvious in retrospect. I usually hate non-fried potato.

You do realise we'd prolly loathe each other if we ever met?

Anyway, back to potatoes...

I think most ppl experience similar Childhood Food Trauma Incidents.

Smee - nevah! We are family, yeaaaahhhhh-aye!!!

(I had Mexican Sweet Potato and 3 Bean Wrap for lunch, this is why I ask...)

(Pringles = classic though, but I don't really count that as potatoes, I think they could essentially be made of anything, cardboard would probably taste heavenly if thinly sliced, properly fried and spiced.)

Pierogies.

Knishes.

all sorts of indian foods.

MarkH, please enlighten my ignorant hungry ass. This sounds like a treat.

http://www.ok.org/homemaker/chanukah62/images/latkes.jpg

If you think potatoes are boring, you should try some of the other starchy tubers: yucca, malaga, etc. There are even more tastless than potato.

Bubble and squeak: I quantity mashed potato, approx equal quantity of cooked green veg. Mix well, season, then push the whole lot into a frying pan into which you've melted some butter. Cook slowly over a gentle heat until a crust forms. Turn over and repeat on other side.

Sweet potato mash with chilli garlic and rosemary. Cut sweet potato into smallish chunks, boil until soft, towards the end of the process take a thick slab of butter and melt it until it froths, fry one clove of garlic, sliced, one sprig of rosemary, stripped and one small red chilli (seeds in, sliced thinly). When the garlic aroma is released it's ready to mash the potato with.

Garlic baked potatoes. Cut each potato along it's horizon, then score deeply in a cross-hatch fashion, brush it with a mixture of oil and garlic, really working the oil into the incisions, then dust with paprika and bake for an ohour at gas 6.

Potato varieties from the past week alone: mashed (yukon golds, with the skins in it), sliced & fried (like wedges, these were red-skinned taters), in veggie soup (idaho russets), and then there were the YAMS mashed with butter & cinnamon & salt & brown sugar.

CLASSIC.

http://www.ces.ncsu.edu/depts/hort/hil/hil-23-a.html

mashed-and-then-baked potatoes are amazing and very midwest. shitloads of butter, chives on top.

IPC doesnt' rep for the red at ALL wtf bro.

PCP > IPC

This is SCIENCE talking.

oh they have their fingers in every potato pie

abbott i don't think we can be friends

;_;

FROM THE IPC WEBSITE ie. THE BELLY OF THE BEAST

Grilled Idaho® Potato Salad with Warm Goat Cheese and a Yellow Tomato Vinaigrette

Yield: Serves 4

Ingredients:
Grilled Potatoes:

2 Idaho Russet Potatoes, peeled, sliced into 12 pieces about 1/2 inch thick and then punch out with a round cookie cutter.
3 small Purple potatoes, peeled, sliced into 12 pieces about 1/4 inch thick and then punch out with an oval cutter.
8 tiny Idaho red potatoes, left whole

brownie you are getting too close to some dangerous shit, I'd stay away if I were you.

potato salad w/ goat cheese is the best

it's been affecting family abbott, maybe i'll take a breather

Do you know how many eyes potatoes have?

ALWAYS WATCHING U

abbott your rice-cooker opinion is also nuts, in countries where rice is the daily staple everybody switched over ages ago why the same reason you don't make toast over an open flame: because now there's toasters

velko otm re: russian fingerlings

Dude I know I have problems, it's just I PERFECTED making rice on the stovetop so I can't rob myself of that pride.

abbott your rice-cooker opinion is also nuts, in countries where rice is the daily staple everybody switched over ages ago why the same reason you don't make toast over an open flame: because now there's toasters

ummm hello, i am a broiler i make nice toast for you!

you'll find me at the top of the oven

J0hn D. u are no Luddite.

I am posting this from an abacus btw.

I am posting this from an abacus btw.

Would not translate well to excelsior thread but MASSIVE LOLS anyway.

I actually still make stovetop rice btw though that's because I have ruined two rice cookers whereas cooking pots are made of tougher stuff. but! before the wreck of the two rice cookers there was no denying that there's a reason why everybody loves the rice cooker: it works better

oh man, my aunt had this ancient coal burning oven and she would open up one of the tops to make toast over the flame and that shit was like the tastiest shit in the universe

i've never owned my own rice cooker. just had housemates and saw them screw up rice even with the rice cooker. like abbott i am proud to be able to make perfect stovetop rice. brown, basmati, plain white, mexican, i can do it all and pretty well

i recently switched to stovetop rice cooking, it's easier to clean than the rice cooker and i am lazy

^^that too.

i prob will never get one. stovetop rice is so easy, and i'm generally not a fan of getting appliances for things that i can just as easily do w/ more basic tools

i don't even like microwaves. cook that shit up in a pan or a pot and it tastes a lot better

http://blogs.suntimes.com/ebert/2008/11/the_pot_and_how_to_use_it.html

I got a great Water Boiler you guys should buy... only $39!

rice gets stuck on the bottom of cooking pots for me, also no built-in timing mechanism

If there was some kind of entropy machine that made things cold quick I wld buy that.

I got a great Water Boiler you guys should buy... only $39!

for real, right? shit's ridiculous. tho i can understand it for like a workplace or something. my office has no staff kitchen so i want hot tea they can be nice. otherwise there is a stove and kettle/pot for this purpose

Rice cookers are great, I'm too lazy to make it on the stovetop.

my rice seems to come out about the same whether i make it on the stovetop or the rice cooker, the rice cooker is just easier to clean up (ie no rice stuck to the bottom of the pot).

Does anyone else face the yam/sweet potato conundrum in the grocery store? I can never decide which to get.

POTATOS MASSIVE FUCKING CLASSIC especially b/c I made potato salad for the first time ever today and either it is the perfect recipe or I am a kitchen goddess because it tastes like life. (Actually I got it out of Cooks' Illustrated so you know it's just the perfect recipe.) Also, rep for Russets b/c they develop miniscule little cracks between the groups of starch molecules as they cook, so that your seasoned cooking water/sauce can get inside. This transports your salt during cooking, and later your vinegar, into the INSIDE of each piece of potato.

I got my parents a rice cooker with a microchip inside. The sticker on the machine proudly trumpets the fact that it has "Fuzzy Logic."

Potatoes are indeed classic. I would not be unhappy if somebody told me I could only eat potatoes for the rest of my life.

The best potatoes I have ever had were in Peru, which claims to be the birthplace of the potato. Some of them were purple, and slightly larger than an average finger, which makes them a fingerling, I believe.

did you guys know there's people who think the potato is totally not meant to be eaten by humans & is the cause of many health woes & that the noble potato should be avoided by all

I met one and he seemed like a nice guy but regarding his opinion on potatoes I would have to say "fuck that"

my girlfriend made kick ass potato pancakes last night with some spicy curry ketchup

i was like, aw hell yeah.

The best potatoes I have ever had were in Peru, which claims to be the birthplace of the potato. Some of them were purple, and slightly larger than an average finger, which makes them a fingerling, I believe.

Hi dere we are growing these in our garden, they are almost ready. We have 3 separate potato beds with seven varieties.

My current favorite potato dish is Dum Aloo.

Abbott thinks you are making dum aloo if you use yukon golds

potato blight is running rampant through the northeast and made it as far west as ohio. apparently spreading through box store tomato plants.

I'm going to tell you something you can do with mashed potatoes

take some black or yellow mustard seeds, 1-2 tsp worth, and pulverize them in a coffee grinder, spice mill, or mortar & pestle

place the powdered mustard seeds in about 1 tbsp of olive oil

when you have mashed your potatoes, stir in the olive oil/powdered mustard seed infusion

you will not believe how good this is

hoping u used russetts yes

YUMMMMMMMMMM

Will try.

that does sound incredible & I can eat my weight in mashed potatoes, it is always nice to try a new thing with them

That does sound good.

The United States Potato Board brings you: Understanding Millennials—How do Potatoes Fit into Their Lives?

DENVER (December 6, 2013)— The United States Potato Board (USPB) is committed to designing and conducting consumer research that enables the industry to identify opportunities and make informed decisions to increase demand for potatoes. In order to identify new opportunities and promote a proactive and forward-looking approach, the USPB is taking a closer look at a younger audience. The up-and-coming generation (18–30-year-olds), just now forming new households and starting families of their own, is big! In fact, the Millennial generation is about 80 million people, about the same size as the Baby Boomer generation. To stay relevant and increase demand for potatoes, it will be critical to understand Millennials and how potatoes fit into their lives—now and in the future.

With this in mind, the USPB is conducting research to…

Better understand the Millennial audience, especially attitudes and behaviors related to potatoes
Explore opportunities to increase potato consumption among Millennials
Identify sub-segment(s) within the Millennial audience with the greatest potential for growth in potato consumption

today we roasted potatoes finished with parm and truffle oil. just recently started getting into the truffle. they were so freaking good. potassium rich, culinarily versatile Spudz!

http://i.imgur.com/KevxDsc.jpg?1

http://classicmarilynmonroe.com/wp-content/uploads/2011/09/Marilyn-Monroe-potato-sack-05-280x400.jpg

get a load of them spuds