Re: [CnD] potatoes
It does depend on size. 3 medium potatoes would be about a pound, but about 2 large ones and maybe 4 or 5 small ones, depending on their size. With Warm Regards: Regina Brink President, ACB Capital Chapter of California Council of the Blind Find me at: https://facebook.com/reginamarie Follow me on: https//:www.twitter.com/mamaraquel -Original Message- From: Cookinginthedark On Behalf Of gail johnson via Cookinginthedark Sent: Saturday, January 09, 2021 2:46 AM To: Cooking in the Dark Cc: gail johnson Subject: Re: [CnD] potatoes probably 3 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] potatoes
probably 3 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] potatoes
How many medium unpeeled, uncooked potatoes would weigh a pound? Thanks. Wendy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Potatoes And Green Beans With Ham
Potatoes And Green Beans With Ham 1 pound ham slice, cut into chunks 2 cups green beans, frozen or fresh 2 cups red-skinned potatoes, quartered, but not peeled 1/2 cup water 1/2 cup chopped onion 4 slices American cheese Place all ingredients, except cheese, in 3 quart slow cooker. Gently mix together. Cover; cook on low for 6 to 8 hours, or until vegetables are tender. One hour before the end of the cooking time, lay cheese slices over top. Makes 4 servings. Mama's Corner. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
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. -Filled 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. -Filled 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 onions,diced tomatos and added garlic powder,salt 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 him..smile Sugar Knowing your own darkness is the best method for dealing with the darknesses of other people. -Filled 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
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. -Filled 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 onions,diced tomatos and added garlic powder,salt 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 him..smile Sugar Knowing your own darkness is the best method for dealing with the darknesses of other people. -Filled 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 emai
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. -Filled 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 onions,diced tomatos and added garlic powder,salt 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 him..smile Sugar Knowing your own darkness is the best method for dealing with the darknesses of other people. -Filled 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/cook
Re: [CnD] Potatoes
I got rid of my Kitchanaid mixer because I did not want to re-buy attachments a sighted friend threw away when cleaning out my cupboards 2 years ago. Because I did not have the attachments anymore, I had the stand mixer taken out with a bunch of stuff I was getting rid of. I do not plan to get another one, partly because I don't have the money, and partly because, I don't want to be reminded of an unpleasant memory. This sighted person is no longer a friend, because of a situation with a home support worker she hired who wanted to take me completely over. I fired that woman within a week, because I did not trust her from the first day., She wanted to reorganize my place to her liking, not mine. Marie -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 onions,diced tomatos and added garlic powder,salt 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 him..smile Sugar Knowing your own darkness is the best method for dealing with the darknesses of other people. -Filled 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 Cook
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 onions,diced tomatos and added garlic powder,salt 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 him..smile Sugar Knowing your own darkness is the best method for dealing with the darknesses of other people. -Filled 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
Re: [CnD] Potatoes
Susie, I'm coming to visit you! Of course, as lazy as I am, I never peel my potatoes but do all the rest. And a big thing about _any starch in my book is that one _MUST put salt in the boiling water. If you don't, you can salt your arm off after the starch is done and it won't help, one iota! I even sent a pasta dish back in a restaurant because I knew from the taste the boiling water had not been salted. I got the dish back and it was _perfect! Juliette Silvers - Original Message - From: Susie Stageberg via Cookinginthedark <cookinginthedark@acbradio.org> To: cookinginthedark@acbradio.org Date: 06/11/2016 5:47 pm 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 > > _
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 onions,diced tomatos and added garlic powder,salt 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 him..smile Sugar Knowing your own darkness is the best method for dealing with the darknesses of other people. -Filled 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
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 onions,diced tomatos and added garlic powder,salt 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 him..smile Sugar Knowing your own darkness is the best method for dealing with the darknesses of other people. -Filled 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
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 onions,diced tomatos and added garlic powder,salt 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 him..smile Sugar Knowing your own darkness is the best method for dealing with the darknesses of other people. -Filled 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
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
[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
[CnD] Potatoes
Does anyone have any super easy recipes for diced crispy potatoes for burritos or other things. I do not fry or broil, so baking is preferred. Also, please suggest some ways of how to dice potatoes with out chopping fingers off in the process. Thanks, Mary Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Potatoes.
Hi, Mary, My roasted potatoes are easy. You need: for 2 potatoes, about 2 tablespoons of oil, (You can use olive or canola). about 1 teaspoon salt, black pepper to taste, thyme, oregano, rosemary and parmesan cheese if you like. Slice the potatoes and toss them with the oil and spices. Arrange in a single layer in a square baking pan. Bake at 400 for about 20 minutes, or until tender when pierced with a fork. You can use any combination of the herbs listed above according to your preference. Now, as for dicing or slicing safely, that is another issue entirely. Never, Never have the hand not holding the knife, near the blade. As you hold the potato, keep your fingers either bent under, or around the outside of the potato parallel to the blade as you cut, always a slight distance away from the blade. Hope this helps. Blessings, Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Potatoes
Good knife skills are paramount when working in the kitchen, doubly so for blind folks. Remember first that there is an eighth of an inch all along the blade that is dangerous, and the rest of the knife is mostly harmless unless you use it as a club to bludgeon someone. Give that eighth of an inch a full measure of respect, but don't fear the rest of the knife. Grasp the knife by the handle with your fingers on both sides of the blade near the top non-sharp edge of it. This gives you the most control of it. For smaller stuff like celery, green onions, or the small end of carrots place the knife tip on your cutting board and leave it there. Raise the handle end of the knife and lower it in a controlled way to sever the target item or items under the blade. Take this only as fast as you're comfortable with it -- some chefs can run things through a knife this way like a buzz saw, but don't feel you have to do this until you feel comfortable doing so. For larger or harder things take your time. Make sure your knife is sharp, as sharper knives, counter intuitively, are safer because they're easier to control. Decide where you want a slice and slice downward on a cutting board or other cleanable surface. Don't cut anything you're going to cook on a wooden cutting board -- use plastic for this to avoid health risks and always use a different cutting board for anything you're going to eat without cooking or clean the cutting board with bleach before using for uncooked items. Dicing potatoes can be tricky, as you need to make up to three cuts per chunk. I handle this by using a knife to slice the potato into rounds, then use an old French fry cutter I got from my grandmother to turn out the diced portions. You may be able to find these online, sometimes in a set with a butter cutter and an egg slicer. The French fry cutter has a cross-hatch of wires and was designed to cut a potato into long sticks. On sliced potatoes it turns out diced pieces. (It's also useful for cubing cheese, while the butter cutter can turn out cheese slices) These are handy tools to have around, both because it increases safety and also speeds workflow. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of sayegh.m...@gmail.com Sent: Friday, October 11, 2013 4:14 AM To: cookinginthedark@acbradio.org Subject: [CnD] Potatoes Does anyone have any super easy recipes for diced crispy potatoes for burritos or other things. I do not fry or broil, so baking is preferred. Also, please suggest some ways of how to dice potatoes with out chopping fingers off in the process. Thanks, Mary Sent from my iPhone ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Potatoes
Crockpot Baked Potatoes Potatoes -- use 6-12 of them Prick potatoes with fork. Wrap them in foil. Fill Crock-Pot with 6 to 12 potatoes. Cover. Go away. Cook on Low 8 to 10 hours (High: 2 1/2 to 4 hours]. - Original Message - From: Tom dickhoner tdickho...@fuse.net To: cookinginthedark@acbradio.org Sent: Saturday, February 09, 2013 3:45 PM Subject: [CnD] Potatoes I have a five-bound bag of potatoes. How long and at what settings are necessary to bake potatoes in a crockpot? Also, is it necessary to wrap the potatoes in foil or to add water to the crock? Thanks in Advance, Tom Dickhoner ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Potatoes
I have a five-bound bag of potatoes. How long and at what settings are necessary to bake potatoes in a crockpot? Also, is it necessary to wrap the potatoes in foil or to add water to the crock? Thanks in Advance, Tom Dickhoner ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Potatoes
Tom, I've done it both ways. If using foil, wrap each in foil after scrubbing and taking off any spots if necessary, and drying. Then put in crock and start on high for an hour and turn to low. Depends how many you're going to make, what size. Some times it's easier with the oval crock. Mine are usually done in 6 hours that way. You don't have to use foil either if you don't want to. I usually put just a very little vegetable oil on the ouside of each potato if not putting in foil. I don't add water in either case. Vicki - Original Message - From: Tom dickhoner tdickho...@fuse.net To: cookinginthedark@acbradio.org Sent: Saturday, February 09, 2013 1:45 PM Subject: [CnD] Potatoes I have a five-bound bag of potatoes. How long and at what settings are necessary to bake potatoes in a crockpot? Also, is it necessary to wrap the potatoes in foil or to add water to the crock? Thanks in Advance, Tom Dickhoner ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] potatoes
This sounds like a great way to make potatoes in advance. I've given up on mashed potatoes because you really need to make them right before you serve them, along with a multitude of other tasks while you entertain your dinner guests. If I want to add cheese to this recipe, when would I add it? Abby - Original Message - From: Rhonda Peveto thebear...@gmail.com To: cook in the dark cookinginthedark@acbradio.org Sent: Wednesday, June 09, 2010 6:51 PM Subject: [CnD] potatoes aug potatoes Oven, 2 cups boiling water 2 tbsp of butter, 2/3 cups of milk,, heat oven to 450. Mix potato lsices, sauce mix, boiling water, and butter in to ungreased casserole dish. 2. stir in milk. 3. bake at 450 uncovered for 20 minutes or until potatos are tender and lightly browned. Let stand about five minutes. ? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] potatoes
I learned about preparing mashed potatoes ahead of time in the book called Little Heathens. The story takes place in the 30s, the author's family were farmers. They made mashed potatoes ahead of time (below) placed them in the warm area of the stove until the next meal. I have not tried it. (Mashed Potatoes made ahead of time served later) boil potatoes, add butter, cream, broth ½ tsp baking powder, when ready to eat heat in oven 30 minutes Wendy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] potatoes
Hi, I think I would put the cheese about half way through. It definitely is an interesting method. -- Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] potatoes
aug potatoes Oven, 2 cups boiling water 2 tbsp of butter, 2/3 cups of milk,, heat oven to 450. Mix potato lsices, sauce mix, boiling water, and butter in to ungreased casserole dish. 2. stir in milk. 3. bake at 450 uncovered for 20 minutes or until potatos are tender and lightly browned. Let stand about five minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Potatoes
Hi, there are different ways to do that. I prefer using the wide pealers, not the narrow long ones. I try to go systematicly from top to bottom, moving the potato a little bit after each stroke. When I'm done I rince the potato in the sink. This way it's easier to tell if some of the skin is still on. I only peal potatoes when I mash them. Otherwise, cooked or baked, I leave the skin on. My grandma says most of the vitamins are in the skin. :) Hope that helps Sisi - Original Message - From: Yvonne yvonnemil...@q.com To: cookinginthedark@acbradio.org Cc: 'Betty Sikkema' dai...@isomedia.com Sent: Monday, March 15, 2010 2:34 AM Subject: [CnD] Potatoes Hello All, I'm new to this list. I had a question that could help a friend. Just how does a totally blind person peel a potato? It may sound strange but she has some trouble with this task. So if anyone has any tips, it would be most appreciative! Thank You! Peace, Na Y Yah, Yvonne Thomas-Miller [yvonnemil...@q.com]home ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 4944 (20100314) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Potatoes
I do it over the sink. Usually depending on the recipe, I have to cut the potatoe in sections anyway. So after scrubbing it thoroughly, I cut it, say, into 4 sections, and I use a pealing knife, and when I'm almost done I hold it under water, which makes it much easier to feel the places where they may be some peal still left. That's how I do it. Never been able to use potatle pealer or such, pealing knife works best for me. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Yvonne Sent: Sunday, March 14, 2010 5:35 PM To: cookinginthedark@acbradio.org Cc: 'Betty Sikkema' Subject: [CnD] Potatoes Hello All, I'm new to this list. I had a question that could help a friend. Just how does a totally blind person peel a potato? It may sound strange but she has some trouble with this task. So if anyone has any tips, it would be most appreciative! Thank You! Peace, Na Y Yah, Yvonne Thomas-Miller [yvonnemil...@q.com]home ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Potatoes
I used to use a potato peeler with a fat handle that feels good in my hand. I just run the peeling blade across the potato and away from me. Sometimes I would miss some of the peel, but I could usually feel the rougher surface. I have learned that scrubbing the potatoes with either a scrub brush for vegetables and then cutting out anything that feels like it shouldn't be there works, too. I hardly ever peel potatoes any more. I cook them with the skins on for mashed potatoes and potato salad Hope that helps. - Original Message - From: Yvonne yvonnemil...@q.com To: cookinginthedark@acbradio.org Cc: 'Betty Sikkema' dai...@isomedia.com Sent: Sunday, March 14, 2010 5:34 PM Subject: [CnD] Potatoes Hello All, I'm new to this list. I had a question that could help a friend. Just how does a totally blind person peel a potato? It may sound strange but she has some trouble with this task. So if anyone has any tips, it would be most appreciative! Thank You! Peace, Na Y Yah, Yvonne Thomas-Miller [yvonnemil...@q.com]home ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark No virus found in this incoming message. Checked by AVG - www.avg.com Version: 8.5.436 / Virus Database: 271.1.1/2747 - Release Date: 03/14/10 19:33:00 Small Business Tools Compete with the big boys. Click here to find products to benefit your business. http://thirdpartyoffers.juno.com/TGL2141/c?cp=SDc6JUPEU7AUTi2s1Qzr7wAAJ1D_GjSIejcJ0AA8hQkUh43xAAYAAADNAAARMQA= ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
