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Post by hwinpp on Mar 5, 2009 9:07:52 GMT
I used to keep them in a sack in a corner of the cellar.
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Post by Deleted on Mar 5, 2009 9:22:32 GMT
Well yes, if the cellar were not four floors down, I might use my cellar from time to time.
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Post by bazfaz on Mar 5, 2009 9:26:39 GMT
Casimira, at this time of year all our potatoes have that sweetish taste and chipe do not crisp properly. In a month's time I'll be able to buy the new season's crop, first from Israel then Spain. Then my famous corkscrew potatoes will be back to their rightful glory.
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Post by mockchoc on Mar 6, 2009 12:11:58 GMT
No other than don't buy too much or buy as you need them.
My mother had a thing about always having to have carrots and potatoes in the house and I took a while to realise after moving out that I don't need to do the same. So I buy as I need them.
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Post by Jazz on Mar 6, 2009 14:33:51 GMT
I love potatoes. I prepare them roasted, baked, small new potatoes...steamed and served with butter, mashed with cream, butter and chopped green onions, scalloped potatoes, many cheese and potato dishes, thinly sliced in a stir fry and a potato salad.
My potato salad: Potatoes, 2 or 3 granny smith tart apples, hardboiled eggs, onion (Videlia best), garlic dill pickles and capers. Dress with home made mayonnaise and fresh ground pepper.
...err, Kerouac...maybe you could buy fewer potatoes at a time so that they won't sprout?
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Post by Deleted on Mar 7, 2009 1:37:56 GMT
or do as spindrift's friends in the Himalayas,bury them.
In my home village all the potato farmers had large potato "houses",barn size buildings set lower with stone,concrete or brick floors and walls. After the harvest ,the potatoes that didn't go directly to market were stored for upwards of six months. Coal burning stoves were provided to keep them from freezing. The whole idea was to wait for the market price to go up but some farmers,one in particular would hold out really long. During my childhood at least two of his potato houses caught on fire from the heat of the rotting potatoes. The fire whistle would go off in the middle of the night and I'd hear my father getting up (they were all volunteer firemen) cursing saying "there goes another one of Gurden's bleep potato houses."
These gorgeous buildings are now summer homes of the rich and famous. I babysat in some of them in high school and they were
gorgeous living spaces.
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Post by mockchoc on Mar 7, 2009 1:40:20 GMT
I would say kerouac would have no where to bury them as he lives in the city.
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Post by Deleted on Mar 7, 2009 2:19:09 GMT
He could get creative
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Post by mockchoc on Mar 7, 2009 2:35:57 GMT
Yes I guess that is true too.
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Post by auntieannie on Mar 7, 2009 15:04:27 GMT
eat them more regularly, K! say once a week?
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Post by Deleted on Mar 7, 2009 21:43:10 GMT
I get sidetracked!
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Post by Deleted on Mar 8, 2009 19:57:44 GMT
I have the magic tool for making whirly potato slices. It is somewhere in a drawer.
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Post by bazfaz on Mar 8, 2009 21:13:59 GMT
Tell us what it looks like. And they are not whirly potatoes, they are corkscrew potatoes.
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Post by Deleted on Mar 8, 2009 21:19:23 GMT
It consists of a metal screw threaded spike on which you impale a potato and a little blade device with a ring hole on the outer end. You stick your finger in the hole and screw the blade around through the potato to make the spiral slices.
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Post by bazfaz on Mar 8, 2009 21:25:14 GMT
Hmmm. I may stay with my sharp knife.
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Post by bixaorellana on Mar 8, 2009 22:18:02 GMT
Tell us what it looks like. And they are not whirly potatoes, they are corkscrew potatoes. Actually, they are curly-cue potatoes! |
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Post by bazfaz on Mar 9, 2009 8:14:20 GMT
They are corkscrew potatoes. In France we think more about opening bottles.
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Post by auntieannie on Mar 22, 2009 16:46:54 GMT
K, did you try to keep the potatoes in some earth? it seems it keeps them better... difficult, maybe, under the sink, though?
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Post by bazfaz on Jul 18, 2009 21:37:52 GMT
I bought some in the new Provence Halles fruit-veg-meat self serve place that has opened near us. Well nearish, a half hour drive. Everything they sell is top quality and often ridiculously cheap. Today I saw purple potatoes so I had to have some.
It was not a fair test of them because they were part of a gado gado so the sauce really dominated. But the colour is spectacular. Even my SiL, who is deeply suspicious of anything his mother didn't cook, came back for more and finished the dish.
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Post by Deleted on Jul 18, 2009 22:56:58 GMT
Aha! Perhaps you have a lead on what makes food good. You need to get yourself some food coloring to jazz up the items for your family.
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Post by Deleted on Jul 19, 2009 10:37:29 GMT
The airline Jet Blue dispenses potato chips made from purple potatoes,Terra Blues they are called.
I believe it was Alfred Hitchcock who had a dinner party and all the food served was blue (food coloring induced). So bizarre.
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Post by bixaorellana on Jul 19, 2009 15:32:21 GMT
One of the nastiest things I ever heard of being done to food was at a meal served in Jacques Cousteau's honor. There was a spaghetti dish with a blue sauce ~~ colored and flavored with blue Curaçao.  |
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Post by traveler63 on Jul 19, 2009 22:18:52 GMT
Purple potatoes have a really unique flavor. I use them with red potatoes, yukon gold and I roast all of them with garlic and great olive oil.
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Post by Deleted on Nov 24, 2009 21:29:20 GMT
Harvested some baby "new potatoes today that I had planted in August,kind of forgot about until I saw same at the market today.
I love potatoes all year but this time of year with a chill in the air,tend to use them more. Ultimate cold weather comfort food for me.
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Post by imec on Nov 24, 2009 21:34:50 GMT
Oooooh, will you steam them and then toss with butter, sour cream and chives? Or make a pretty little salad (I don't do potato salad after the summer is done)? Mmmm, I can taste them now!
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Post by Deleted on Nov 24, 2009 21:43:10 GMT
I think probably the first suggestion,without the sour cream though. Parsley and chives,salt and pepper,butter.
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Post by Deleted on Nov 24, 2009 21:44:14 GMT
I am all out of potatoes at the moment. I have definitely improved my potato management skills and none have rotted for at least three months, because they are now eaten on a more timely basis.
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Post by Deleted on Nov 24, 2009 21:50:32 GMT
So proud of you K.!
These are "special" in the sense that they are from potatoes that were grown in NY on land my family farmed. I always save some to plant here. Tasting my roots as it were.
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Post by imec on Nov 24, 2009 21:52:48 GMT
Trust me - a teaspoon or two of sour cream - lovely.
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Post by lagatta on Nov 25, 2009 2:38:48 GMT
speaking of lumpenproletarian fatness stigma!
where on earth is gyro? (no, not referring to above stigma - that is bixa's photo).
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