Mike and Jena, Do you live in Alaska? You can e-mail me off list, I'm just curious
juliettesilvers%gmail_com ----- Original Message ----- From: Mike and Jenna via Cookinginthedark <cookinginthedark@acbradio.org> To: cookinginthedark@acbradio.org Date: 06/12/2016 1:53 pm Subject: [CnD] food in the arctic > > > Food up here isn't very fresh and most of its expired. > > -----Original Message----- > From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Sunday, June 12, 2016 12:17 PM > To: cookinginthedark@acbradio.org > Cc: Sugar <sugarsy...@sbcglobal.net> > Subject: Re: [CnD] Potatoes > > Interesting. > Thanks for letting me know. > Smile > sugar > > Knowing your own darkness is the best method for dealing with the darknesses > of other people. > comFilled with light, Sugar. > > > -----Original Message----- > From: Mike and Jenna via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Sunday, June 12, 2016 9:10 AM > To: cookinginthedark@acbradio.org > Cc: Mike and Jenna > Subject: Re: [CnD] Potatoes > > Hi sugar I love adding cream cheese but in order for them to bring up cirtain > foods here they have to freeze hour milk and most all our darry and it makes > the creamcheese have a strange texture. > > -----Original Message----- > From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Sunday, June 12, 2016 11:37 AM > To: cookinginthedark@acbradio.org > Cc: Sugar <sugarsy...@sbcglobal.net> > Subject: Re: [CnD] Potatoes > > Have you tried adding cream cheese instead of sour cream? > > Knowing your own darkness is the best method for dealing with the darknesses > of other people. > comFilled with light, Sugar. > > > -----Original Message----- > From: Mike and Jenna via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Sunday, June 12, 2016 7:34 AM > To: cookinginthedark@acbradio.org > Cc: Mike and Jenna > Subject: Re: [CnD] Potatoes > > Hi, > > I always use our kitchen aid stand mixer when I make mashed potatos and I > always add butter and sourcream. Last night we replaced the milk with half > and half and found it made them taste even better. > > -----Original Message----- > From: Susie Stageberg via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Saturday, June 11, 2016 6:47 PM > To: cookinginthedark@acbradio.org > Cc: Susie Stageberg <sstagebe...@gmail.com> > Subject: Re: [CnD] Potatoes > > I know people who use a ricer are dedicated to that way, but I love, love, > love my stand mixer. It makes fluffy mashed potatoes and my family inhales > them. Sometimes I drop a clove of garlic in the water when I cook the > potatoes; sometimes I add chives or sour cream or cheese when I mash them. > > Susie > > > > -----Original Message----- > From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Saturday, June 11, 2016 4:50 PM > To: cookinginthedark@acbradio.org > Cc: Marie Rudys > Subject: Re: [CnD] Potatoes > > There are many different delicious ways to fix potatoes. I like trying new > ones. It's great to share ideas this way. > > Marie > > > > -----Original Message----- > From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Saturday, June 11, 2016 1:57 PM > To: cookinginthedark@acbradio.org > Cc: Sugar > Subject: Re: [CnD] Potatoes > > This morning I diced a few russet potatos placed a little butter flavored > olive oil and added chopped green bell peppers, red onionseadiced tomatos and > added garlic powdereasalt and pepper then on my skillet let it cook for about > 15 minutes on med. Heat then mixed a little because if you stir to much they > get mushy, anyways then I added hillshire beef kalbosahalf of the larg > package chopped) and cooked all together with scramble eggs on the side for > another 15 minutes or till I felt them crispy enough. > Topped the potatos with a little cheddar cheese and salsa then served with > homemade flour tortillas I made this for my Daniel before a all day session. > What was left over I put in burritos to go for hm.lessmile Sugar > > Knowing your own darkness is the best method for dealing with the darknesses > of other people. > comFilled with light, Sugar. > > > -----Original Message----- > From: Abby Vincent via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Saturday, June 11, 2016 1:50 PM > To: cookinginthedark@acbradio.org > Cc: Abby Vincent > Subject: Re: [CnD] Potatoes > > I love trying different types of potatoes. Russets are great for the classic > baked potato and mashed potatoes. For potato salad, I like half red, half > fingerling. Yukon Golds are great for both baking and salads. My potato > salad has whatever kind of potatoes I have, boiled, sliced, and while hot, > adding a bit of Italian dressing. Peeling is optional. When they are cool, > toss with mayo. Add chopped celery, black olives, and radishes. We could > have days of threads for mashed potatoes. The secret is a potato ricer. You > squeeze the cooked potato through a cup with holes, along with slices of > butter. Then stir in salt and optional ingredients such as roasted garlic > and pepper. > Abby > -----Original Message----- > From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org] > Sent: Saturday, June 11, 2016 1:18 PM > To: cookinginthedark@acbradio.org > Cc: Marie Rudys <marmu...@succeed.net> > Subject: [CnD] Potatoes > > Hello. > > > > Instead of boiling potatoes, I cook them in the slow cooker, then use the > potatoes any way I want-I can slice them and fry them or oven-cook them > further, or cut them for potato salad if I am using them. > > I just put some red potatoes in, and they wil be done in three hours. I am > going to make some potato salad. I am in the mood for some with some > chicken, or perhaps, something else. > > > > Marie > > > > > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > --- > This email has been checked for viruses by Avast antivirus software. > https://www.avast.com/antivirus > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > --- > This email has been checked for viruses by Avast antivirus software. > https://www.avast.com/antivirus > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > --- > This email has been checked for viruses by Avast antivirus software. > https://www.avast.com/antivirus > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
