LouisXIV
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L'estat c'est moi.
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Post by LouisXIV on Dec 5, 2009 16:54:15 GMT
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Post by bazfaz on Dec 5, 2009 21:42:46 GMT
Hmm. I would say was three times as much effort as using my potato peeler.
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Post by cristina on Dec 5, 2009 21:59:21 GMT
I almost never peel potatoes in the first place. If there is a lazy way, I'll take it.
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Post by Deleted on Dec 5, 2009 22:32:53 GMT
I have seen enough information about the antigermination chemicals and the fact that you can't wash them off to ALWAYS peel my potatoes.
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Post by cristina on Dec 5, 2009 23:07:11 GMT
Well, I have no need to germinate so I think I'll be OK. Plus, I tend to think that cooking kills/renders impotent a lot of that stuff. At least that's my rational. I'm not dead yet, anyway.
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Post by bixaorellana on Dec 6, 2009 3:55:27 GMT
Still alive, too, although I've eaten lots of potato peels out of laziness.
That really is a nifty idea that I will try. I hate peeling stuff and the idea of having it cooked & only needing to be unsheathed is appealing.
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Post by Don Cuevas on Dec 6, 2009 10:19:45 GMT
I'm with Baz on this. However, Mary Ann looks cute and peelable.
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Post by Deleted on Dec 6, 2009 10:54:10 GMT
I was watching a report on potatoes the other day that said it is one of the best foods that we can eat from an ecological carbon imprint standpoint, because 95% of the potatoes of the world are eaten in the same country where they are produced rather than flying all over the planet.
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Post by traveler63 on Dec 6, 2009 12:06:25 GMT
One of my favorite chefs on TV is Tyler Florence and he did a mashed potato recipe using Yukon Gold potatoes. He didn't peel them, just used a lot of butter and cream. Wow!!!!
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Post by Deleted on Dec 6, 2009 17:21:06 GMT
I have eaten unpeeled mashed potatoes before. It is pleasant visually, but I actually prefer to see flecks of cilantro or onion or even peas in my mashed potatoes rather than potato skins soaked in chemicals. (I just never give up, do I?)
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Post by auntieannie on Dec 15, 2009 17:58:48 GMT
choose organic potatoes, K2 ... and one problem sorted!
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Post by Deleted on Dec 15, 2009 18:03:09 GMT
I am a cheapskate. And anyway, I don't want to eat potato skins any more than I want to eat crab shells or pea pods.
Okay, has anybody tried this peeling method yet? Louis?
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Post by bazfaz on Dec 15, 2009 21:28:04 GMT
You cannot compare potato skins with either crab shell or pea pods. I don't eat the skins in mashed potatoes or roast potatoes. But potatoes baked in their skins are delicious. We gave them to French friends, and like Kerouac, they were horrified and refused to eat them. Tant pis.
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Post by Don Cuevas on Dec 15, 2009 21:48:49 GMT
Some recipes actually call for peeling tomatoes before cooking them. Can you imagine?
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Post by Deleted on Dec 15, 2009 22:27:07 GMT
Having seen the tomato skins arriving pristine in the toilet with no digestive effect whatsoever, I can see that there is no point in eating them. And yet I never peel tomatoes (however I am happy to use canned peeled tomatoes when a recipe calls for them).
The other night at the restaurant, the baked potato was served in aluminum foil and buried in sour cream with a spoon in it. The potato skin was more or less stuck to the foil and it would have taken an unnatural effort to make a point of eating it. I was happy to scoop out the potato and cream and leave the skin where it was.
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Post by fumobici on Dec 16, 2009 2:42:52 GMT
I've seen recipes calling for peeled and seeded tomato in Italian. I'm sorry, no. I'm essentially not peeling or seeding anything any more before I cook it unless someone very important is coming over- and I don't see that happening. K if you are ever over for dinner I'll buy organic spuds, promise.
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Post by Deleted on Apr 15, 2012 18:48:40 GMT
I still have not tried this, but I feel that I must!
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Post by Deleted on Aug 16, 2013 4:57:31 GMT
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Post by mossie on Aug 16, 2013 7:36:09 GMT
Obviously blonde
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Post by Deleted on Aug 16, 2013 15:17:20 GMT
Sillies! All you need is the Willy Waller 2006!!! Go Uncle Tom!!!!
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Post by tod2 on Aug 16, 2013 15:56:49 GMT
That was a lovely giggle Kerouac! I also am going to try that potato ice water trick....just wondering if it applies to any ol potato - that one looked (the skin colour) an 'old' one. That would be hard for me to find. All the shops sell here seem to be 'new' potatoes with skins as thin as rice paper and devoid of any dirt.
Lizzy -I didn't understand most of the Willy Waller jargin but was mesmerized by his huge front teeth and almost non existant lower teeth! Ha ha! that was very entertaining ;D
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Post by Deleted on Aug 16, 2013 16:47:28 GMT
Têtes à Claques is a crazy French Canadian web series that was very popular a few years ago. It was known for its computerized human/puppet mash-ups and Quebecois dialect.
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Post by Deleted on Aug 16, 2013 16:51:29 GMT
Even in France, that Québecois series (Têtes à Claques) often has to be subtitled -- but now they make special versions for France which we can actually understand.
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