|
|
| Author |
Message |
popcorn
|
|
Potato Varieties
| 
Oct 17 00:06 UTC 1993 |
What varieties of potatoes do you like best?
Are some types of potatoes better for certain dishes than others?
|
| 50 responses total. |
popcorn
|
|
response 1 of 50:
|
Oct 17 00:08 UTC 1993 |
I was raised on Idaho potatoes, and Russets, which Mom says is basically
the same thing but grown outside the state of Idaho. Those are still
some of my favorites. But Yellow Finns are fun too. They have an
interestingly smooth texture, and their color looks like Nature buttered
them before they were harvested.
|
mta
|
|
response 2 of 50:
|
Oct 17 05:01 UTC 1993 |
I love new red potatos and Yellow Finns -- but if it's a potato, it's ok
by me. ;)
|
tatiana
|
|
response 3 of 50:
|
Oct 18 02:19 UTC 1993 |
Regular MI potatoes are great for mashed, baked, and such, but nothing
like a Yukon Gold soup with the rich yellow and smooth flavor.
|
arabella
|
|
response 4 of 50:
|
Oct 21 23:41 UTC 1993 |
I tried Yukon Gold once, and didn't like them much. I usually
prefer the waxier varieties of potato, the basic ones they grow
in Michigan and so forth. I sometimes use Russets, though they
are a bit mealy for home fries and such. They are good for
baked potatoes, though.
|
danr
|
|
response 5 of 50:
|
Oct 22 12:05 UTC 1993 |
I like red potatoes, too.
I don't know what they call the MI potato, but I like them better than
the Idahoes.
|
chelsea
|
|
response 6 of 50:
|
Oct 22 13:27 UTC 1993 |
Okay, this is something I know very little about and you folks
seem to know quite a bit. Which potatoes would be best for
simple baking, whole? Mashing? Boiled? Chunked, oiled and
dusted with Parm before baking? Scalloped?
I tend to use Idaho potatoes for everything except when I need
little boiled potatoes, then I use redskins. There must be a
better way for a lot of these techniques.
|
mta
|
|
response 7 of 50:
|
Oct 22 20:56 UTC 1993 |
Boiled: little red potatoes with a handful of fresh dill thrown into
th water. For real heaven, though, fish the original dill out and
keep it warm and through in *another* handful of fresh dill for the last
half of the boiling time! Serve with a little olive oil or butter
MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMmmmmmmmmmmmmmmmmmmmmmmmm!
|
popcorn
|
|
response 8 of 50:
|
Oct 23 13:23 UTC 1993 |
re 6: As I read your first paragraph, I answered "Idaho" to all the
questions. Then i got to the second paragraph and found that so do you. :)
Yukon Golds are interesting for mashing or putting into stews; their
color is startling and their taste isn't *that* different from any other
potato that the recipe will be damaged. Matter of fact, those would
probably be OK in any potato recipe.
Hm... yukon gold potato chips...
|
arabella
|
|
response 9 of 50:
|
Nov 6 13:26 UTC 1993 |
Well, I tried Yukon Golds again last week. They are very starchy
and mealy, and did *not* make good home fries. They were too
dry and crumbly. I didn't notice a particularly startling color,
either.
Waxy potatoes (various varieties of "white" potato, including
plain Michigan potatoes) make the best boiled potatoes, potato
salad, home fries, hash browns, potatoe pancakes, etc.
Starchy potatoes (including Idaho, russet, etc.) make the
best baked potatoes. I don't know which are best mashed, though
I would probably try the waxy potatoes first. I tend to
prefer Idaho's *only* for baking whole.
|
chelsea
|
|
response 10 of 50:
|
Nov 6 14:34 UTC 1993 |
I don't think I've ever cooked a white potato. Thanks for the
info.
|
popcorn
|
|
response 11 of 50:
|
Nov 22 02:35 UTC 1993 |
Leslie - it sounds to me like you got a bad batch of Yukon Golds.
The ones from the co-op generally seem to be pretty good; haven't
ever had a mealy one; have only had ones with bright yellow flesh.
|
tsty
|
|
response 12 of 50:
|
Dec 14 22:17 UTC 1993 |
fav potato is baked.
|
headdoc
|
|
response 13 of 50:
|
Dec 16 21:53 UTC 1993 |
There is no such thing a a "bad" potato. I love them all, cooked any way.
But right now, I could go for a dark red yam with orange marmelade (instead
of butter) spread over it. Delicious and Beta Carotene, you know!
|
kentn
|
|
response 14 of 50:
|
Dec 17 07:51 UTC 1993 |
I've got some potatoes that are sorta mushy and green. Are they bad?
|
popcorn
|
|
response 15 of 50:
|
Dec 17 18:33 UTC 1993 |
Yes. Potatoes form a severely toxic chemical (I'd have to look up which
one at home -- I'm at work now) when they are exposed to the light.
When that occurs, the potatoes turn green. I'm a bit confused by this
since a lot of people eat a lot of green parts of potatoes regularly
and I've never yet heard of anyone getting potato poisoning.
Anyway, they say that if you scrape off the green parts, the toxin
stays put there, so you're safe eating the rest of the potato.
If you ever run across the book _On Food And Cooking_, it's got a
section with more information about green potatoes. Excellent book!
Lots of info about food chemistry and the science of what goes
on in the kitchen.
|
md
|
|
response 16 of 50:
|
Dec 17 20:49 UTC 1993 |
I believe potato greens are poisonous. Don't know if that applies
to green potatos, but it might. Potatos are members of the
solanaceae family, which includes innocent stuff like tomatos
and peppers, and not so innocent stuff like deadly nightshade.
|
kentn
|
|
response 17 of 50:
|
Dec 18 00:18 UTC 1993 |
The green on my potatoes is fuzzy, does that make a difference?
|
aa8ij
|
|
response 18 of 50:
|
Dec 18 07:48 UTC 1993 |
Might want to toss it in the trash or in the ol' compost heap.
|
danr
|
|
response 19 of 50:
|
Dec 18 14:13 UTC 1993 |
I'm with Jim on this one, Kent. Fuzzy potatoes don't taste good.
|
jdg
|
|
response 20 of 50:
|
Dec 18 17:47 UTC 1993 |
Fuzzy Navels are a different story. I don't like 'em, but they
aren't poisonous, unless you consider alcohol a poison. Some do.
|
danr
|
|
response 21 of 50:
|
Dec 18 19:30 UTC 1993 |
My dad is big on Fuzzy Navels, but not on fuzzy potatoes.
|
headdoc
|
|
response 22 of 50:
|
Dec 18 19:43 UTC 1993 |
Fuzzy navels cause fuzzy thinking!
|
aa8ij
|
|
response 23 of 50:
|
Dec 18 21:48 UTC 1993 |
Is that related to fuzzy logic?
Just asking ;)
|
popcorn
|
|
response 24 of 50:
|
Dec 19 13:56 UTC 1993 |
I think so. Sort of. I guess. Um. Yeah. Well, no. Well, um....
|