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| Author |
Message |
| 25 new of 158 responses total. |
jadecat
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response 36 of 158:
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Jun 28 18:16 UTC 2007 |
Microwaving potatoes makes their skin funny, in my opinion. What I've
been known to do is microwave them for a couple minutes- then cook them
in the oven so as to be able to eat their skin too.
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keesan
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response 37 of 158:
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Jun 28 20:35 UTC 2007 |
We microwave and then peel them (dunk in cold water first). The skin is
actually not good for you, but the protein layer is right under the skin.
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jadecat
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response 38 of 158:
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Jun 28 20:43 UTC 2007 |
Why is the skin not good for you?
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slynne
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response 39 of 158:
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Jun 28 21:05 UTC 2007 |
It figures that the skin is not good for you. It is my favorite part!
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furs
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response 40 of 158:
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Jun 28 22:35 UTC 2007 |
I did not know that. I thought it was.
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samiam
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response 41 of 158:
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Jun 28 22:54 UTC 2007 |
I'd always heard that it was, too.
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slynne
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response 42 of 158:
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Jun 28 23:21 UTC 2007 |
Well a quick google search reveals that George Mateljan of whfoods.org,
the Reader's Digest, the Mayo Clinic, Discovery Health, and
wisegeek.com all say that the skins are very healthy to eat.
so I would say that is 5 for skins and 1 against (Sindi)
Now none of that proves anything of course. The skins might very well
be unhealthy. I didnt find any actual science on the subject.
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keesan
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response 43 of 158:
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Jun 29 02:30 UTC 2007 |
If they are exposed to light they turn green and develop solanin, which is
bitter and toxic, in and just beneath the skin. I found an interesting Czech
article on it. Toxic glycoalkaloid. Most of the bags of potatoes at Kroger
are clear plastic or mesh. 'Solanin is a natural substance found just under
the skin in all potatoes.' Also in green potato skins. The green is from
chlorophyll, which develops when the potatoes are in the light, and the light
also produces solanins. If the potatoes are stored very cold or warm, says
one person, they also produce solanins. Potato skins are high in
fiber. 'The skin of the potato contains themajority of hte potato's fiber,
and many of the utrients are located close to the skin.' So if you cook ad
then peel the skin, you do not remove the nutrients, just the fiber. I find
the skins bitter in red potatoes. Another site says the green is from
solanine (sic).
I get plenty of fiber without eating the skins.
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cmcgee
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response 44 of 158:
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Jun 29 03:08 UTC 2007 |
Many plants, such as celery and mushrooms have naturally occuring toxins.
Others, such as spinach, have oxalaytes that interfere with nutrient
absorption. As long as you remove any green spots on the skin of a potato,
you will probably be fine.
Remember that Sindi has multiple chemical sensitivies. She reacts badly to
many things that have little impact on most of the rest of us.
While it is interesting to discover these little-known facts, they actually
are not new information, and warnings about not eating green potato skins,
or avoiding spinach if you have iron absorbtion problems, have been around
for at least 40 years.
There is no need to drop something from your diet if you aren't reacting badly
to it. Of course, if you know you have a sensitivity or allergy, of course
you make changes. But there is no evidence that eating potato skins that do
not have green on them will cause any harm whatsoever.
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jadecat
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response 45 of 158:
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Jun 29 12:30 UTC 2007 |
Oh yeah, I have always known not to eat green potato skins. We keep ours
in a dark cupboard- so as to help them stay non-green longer. One of the
reasons I do like potatoes is for the fiber. So I guess I'll just keep
eating the baked potato skins.
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slynne
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response 46 of 158:
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Jun 29 12:57 UTC 2007 |
Well I never knew not to eat green potato skins so I have learned
something from this item!
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keesan
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response 47 of 158:
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Jun 29 13:15 UTC 2007 |
Baking type potatoes are bred to have less bitter skins. The skins are what
protects the potato from insects. What are my multiple chemical
sensitivities? You should not eat the green parts of potatoes under the skin
either. With red-skinned potatoes you cannot easily see the green without
peeling them.
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jadecat
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response 48 of 158:
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Jun 29 13:31 UTC 2007 |
Red skin potatoes aren't really good for baking anyhow.
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denise
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response 49 of 158:
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Jun 29 19:34 UTC 2007 |
Potato skins have even become a snack or appetizer [or dinner] in many
dining establishments [restaurants, some bars that serve food, grocery
stores-in the freezer section, in cookbooks, and in home kitchens. So
they can't be all bad for most people. Unless, of course, you add the
extra fat calories with the various toppings that often get served
on/with such skins.
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slynne
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response 50 of 158:
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Jun 29 20:17 UTC 2007 |
Yeah denise, even I, with my "no bad foods" philosophy, am not going to
claim that eating potato skins with bacon, cheese, and loads of sour
cream is something that one should do with any great frequency ;)
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denise
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response 51 of 158:
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Jun 29 20:42 UTC 2007 |
But it does taste great every once in awhile. :-)
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slynne
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response 52 of 158:
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Jun 30 13:17 UTC 2007 |
Yes. Those do taste very good. And, like *any* food, they can be part of
a healthy diet :)
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cmcgee
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response 53 of 158:
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Jul 3 04:22 UTC 2007 |
Warning about the salsa recipe: I like fairly hot spicing. You may
want to start with a smaller amount of pepper flakes, or else eliminate
them entirely and use a few drops of your favorite hot sauce instead.
Looks like plums will be my fruit of the week. I remember a
pflaumekuchen from my childhood that might be fun to re-create. It is a
plum cake with concentric rows of plums laid on a yeast-based cake and
baked like a fruit tart. I'll have to dig that one up from my
Foremother's Cookbook.
My mom and I spent a pleasant week digging up family recipes and
assembling them with genealogical information to track the matrilineal
descent of some recipes that go back to the early 1800s. We called it
our Foremother's Cookbook, although a few of the men's recipes got
included.
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furs
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response 54 of 158:
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Jul 3 09:37 UTC 2007 |
that salsa sounds awesome.
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slynne
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response 55 of 158:
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Jul 3 10:45 UTC 2007 |
Yeah, I thought that the salsa sounded pretty good too.
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cmcgee
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response 56 of 158:
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Jul 3 11:51 UTC 2007 |
It is interesting to me that I'd never bought a mango before.
In Hawai'i as a child, we had a mango tree in our yard, along with a
papaya and banana tree. I took them for granted, and grabbed hand-fruit
from them often, but I'd never actually used a mango as an ingredient
before.
I think I had some vague notion that they were an imported, tropical
fruit and therefore had to be more expensive than locally grown items.
And they offend my "think globally, act locally" ethic because they need
to be shipped so far to reach my table.
A question was raised at the Happy Hour about whether I was trying to
keep to some previously-important shopping rules, like the "top-15
fruits and veges to avoid unless they are organic".
I decided to start afresh with this experiment. You can lock yourself
into some very limited eating patterns if you try to superimpose a lot
of different rule-sets. So, here at the beginning, I'm trying to
overcome previous ways of thinking and let the cost issue be trump.
Of course I'll try to get back to the "eat locally" and the "avoid toxic
chemicals" rules, but for right now, it's complicated enough just trying
to find the cheapest eats.
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jadecat
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response 57 of 158:
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Jul 3 13:33 UTC 2007 |
I love the idea of the Foremother's cookbook!
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cmcgee
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response 58 of 158:
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Jul 5 14:06 UTC 2007 |
If anyone wants to try the Armenian green beans, and doesn't have a bit
of mint growing under the water hydrant outside, let me know. I'll
bring sprigs to Happy Hour on Friday.
If you want a bit of mint to start your own patch, let me know too.
Mint is invasive, but needs a lot of moisture. It self-limits pretty
well if you plant it under the outside water faucet, where the drips
keep it moist.
You can also use dried mint, stealing it from a teabag if that's all you
have. Use the herbal mint tea, not a black tea with mint bits in it.
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slynne
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response 59 of 158:
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Jul 5 15:08 UTC 2007 |
My folks have a bunch of mint growing on their beach. It is pretty cool
actually to have such a large supply of it handy when it comes time to
make mojitos ;)
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cmcgee
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response 60 of 158:
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Jul 6 15:02 UTC 2007 |
Give us the mojito's recipe? I'm always on the lookout for recipes that
use herbs. Most of my mint goes into iced tea, or the once-a-year mint
juleps.
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