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BS: which potatoes for what...?

Big Al Whittle 16 Mar 08 - 03:13 PM
Emma B 16 Mar 08 - 03:16 PM
John MacKenzie 16 Mar 08 - 03:18 PM
Bert 16 Mar 08 - 03:20 PM
open mike 16 Mar 08 - 04:02 PM
Amos 16 Mar 08 - 04:04 PM
Herga Kitty 16 Mar 08 - 04:31 PM
Steve Shaw 16 Mar 08 - 08:33 PM
Bobert 16 Mar 08 - 08:42 PM
bobad 16 Mar 08 - 08:46 PM
Beer 16 Mar 08 - 08:53 PM
The Walrus 16 Mar 08 - 09:51 PM
wysiwyg 16 Mar 08 - 10:10 PM
Stilly River Sage 16 Mar 08 - 10:49 PM
Q (Frank Staplin) 16 Mar 08 - 11:02 PM
Beer 16 Mar 08 - 11:14 PM
The Fooles Troupe 17 Mar 08 - 12:15 AM
Stilly River Sage 17 Mar 08 - 12:15 AM
open mike 17 Mar 08 - 12:45 AM
M.Ted 17 Mar 08 - 12:58 AM
Big Al Whittle 17 Mar 08 - 01:50 AM
Geoff the Duck 17 Mar 08 - 05:19 AM
Liz the Squeak 17 Mar 08 - 05:34 AM
mandotim 17 Mar 08 - 07:24 AM
MMario 17 Mar 08 - 08:32 AM
John MacKenzie 17 Mar 08 - 09:03 AM
Big Al Whittle 17 Mar 08 - 11:49 AM
Becca72 17 Mar 08 - 12:01 PM
Q (Frank Staplin) 17 Mar 08 - 01:23 PM
Thompson 17 Mar 08 - 01:25 PM
Cats 17 Mar 08 - 01:32 PM
Thompson 17 Mar 08 - 01:49 PM
Sorcha 17 Mar 08 - 05:30 PM
Big Al Whittle 17 Mar 08 - 07:09 PM
John MacKenzie 17 Mar 08 - 07:12 PM
John Hardly 17 Mar 08 - 07:44 PM
gnu 30 Dec 09 - 03:40 PM
Ed T 30 Dec 09 - 03:55 PM
Ed T 30 Dec 09 - 03:56 PM
Ed T 30 Dec 09 - 04:03 PM
SINSULL 30 Dec 09 - 04:09 PM
GUEST,Falco 30 Dec 09 - 04:10 PM
SINSULL 30 Dec 09 - 04:11 PM
pdq 30 Dec 09 - 04:12 PM
Ed T 30 Dec 09 - 04:54 PM
Ed T 30 Dec 09 - 05:03 PM
Dave MacKenzie 30 Dec 09 - 06:01 PM
Stilly River Sage 30 Dec 09 - 06:05 PM
Ed T 30 Dec 09 - 06:25 PM
Ed T 30 Dec 09 - 06:27 PM
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Subject: BS: which potatoes for what...?
From: Big Al Whittle
Date: 16 Mar 08 - 03:13 PM

Someone told me Maris Pipers are the best potatoes for baking.

Do people who know about this stuff agree?

Which is the best spuds for:-

1) mash
2) chips/wedges
3) roasted potatoes

The reason for my quest is that today I mashed some bakers and whilst it wasn't a disaster - I felt they should have been a bit tastier, less powdery.

If someone could set me right, I'd be grateful.


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Subject: RE: BS: which potatoes for what...?
From: Emma B
Date: 16 Mar 08 - 03:16 PM

Try this site Al


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Subject: RE: BS: which potatoes for what...?
From: John MacKenzie
Date: 16 Mar 08 - 03:18 PM

Kerr's Pinks, for chips, and for roasting. Well they're my favourite anyway.

G


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Subject: RE: BS: which potatoes for what...?
From: Bert
Date: 16 Mar 08 - 03:20 PM

Very roughly

White potatoes for baking, mashing and fries.
Red potatoes for potato salad.


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Subject: RE: BS: which potatoes for what...?
From: open mike
Date: 16 Mar 08 - 04:02 PM

Yukon Gold for every thing...(similar to Yellow Finn)
sweet, moist, buttery 'taters...
or Yukon Rose, a gold fleshed, red skinned...

loads of info here: http://www.foodsubs.com/Potatoes.html

there is a potato wine (!?!) recipe here:
http://www.indepthinfo.com/potato/


musical reference here:
* Potato    * a song by    * Cheryl Wheeler

Cheryl introduces this as the most ridiculous song she has ever written. It is extremely funny.

She was walking through the woods with James, her border collie,
when the chorus of the Mexican Hat Dance kept running through
her head, using only the word potato. To make matters more difficult, she decided to sing it so that each line started with a different syllable. Later, when she was driving to a concert, she started on the verses.

You have to hear it to believe it. That was a joke :^)

Did you know that 2008 has been declared as the
International Year of the Potato?

Lyrics here...

    * Potato
    * Words and music by:
    * Cheryl Wheeler

    * They're red, they're white, they're brown
    * They get that way underground
    * There can't be much to do
    * So now they have blue ones too
    *
    * We don't care what they look like we'll eat them
    * Any way they can fit on our plate
    * Every way we can conjure to heat them
    * We're delighted and think they're just great
    *
    * (Chorus)
    * PO ta to po ta to po ta to po
    * ta to po ta to po ta to po ta
    * to po ta to po ta to po ta to
    * po ta to po ta to po ta to
    *
    * Sometimes we ditch the skin
    * To eat what it's holding in
    * Sometimes we'd rather please
    * Have just the outside with cheese
    *
    * They have eyes but they do not have faces
    * I don't know if their feelings get hurt
    * By just hanging around in dark places
    * Where they only can stare at the dirt
    *
    * (Repeat Chorus)
    *
    * I guess the use is scant
    * For other parts of the plant
    * But that which grows in view
    * Is eating potato too
    *
    * I imagine them under their acres
    * Out in Idaho and up in Maine
    * Maybe wondering if they'll be bakers
    * Or knishes or latkes or plain
    *
    * (Repeat Chorus)
    *
    * 9/3/95
    * (P) May 27, 2003
    *
    * Penrod And Higgins Music / Amachrist Music
    * ACF Music Group
    * International Copyright Reserved
    *

Recordings: The song Potato appears on the following album:

Sylvia Hotel    by Wheeler, Cheryl


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Subject: RE: BS: which potatoes for what...?
From: Amos
Date: 16 Mar 08 - 04:04 PM

Big Idahos for baking. They make crusty jackets, and fluffy insides drooling with butter and salt.


A


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Subject: RE: BS: which potatoes for what...?
From: Herga Kitty
Date: 16 Mar 08 - 04:31 PM

Just remember that potatoes have feelings as well - written by Mike Sparks in 1992.

Kitty


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Subject: RE: BS: which potatoes for what...?
From: Steve Shaw
Date: 16 Mar 08 - 08:33 PM

Agria are wonderful for jacket spuds, for mash and for roasting. I was going to try them for chips too but the village shop ran out of them.   Charlotte are great for oven chips done in olive oil, or wedges, or for cutting into rounds and slow-frying in a mixture of butter, olive oil, onions, garlic and thyme, then topping for the last couple of minutes' cooking time with melting slices of Taleggio cheese for serving with cold meat, preferably sliced cured loin of pork. Organic is a good word when it comes to spuds. They really are better in every way if they're organic.   My very favourite early spuds are Foremost. Lovely texture and flavour, and if you plant 'em early you can be eating them from early June right through to September (in Cornwall anyway!)


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Subject: RE: BS: which potatoes for what...?
From: Bobert
Date: 16 Mar 08 - 08:42 PM

Yeah, Yukon Golds is the real deal... We grew two rows of 'um last year and love 'um...

Yummy...


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Subject: RE: BS: which potatoes for what...?
From: bobad
Date: 16 Mar 08 - 08:46 PM

Yukons, a good all purpose potato, is all what I grow - they are good keepers as well. Had them in a leek, potato and asparagus soup today along with some boiled for supper with a side of corned beef and cabbage. They keep up to June in our cellar.


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Subject: RE: BS: which potatoes for what...?
From: Beer
Date: 16 Mar 08 - 08:53 PM

So what about the SPUDS. I mean from Prince Edward Island? There is a pretty damn good eating potato.
Aah!, maybe I'm being a bit sentiment,as I'm an Islander.
Beer (adrien)


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Subject: RE: BS: which potatoes for what...?
From: The Walrus
Date: 16 Mar 08 - 09:51 PM

I seem to remember King Edwards being a good all rounder.

W


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Subject: RE: BS: which potatoes for what...?
From: wysiwyg
Date: 16 Mar 08 - 10:10 PM

I really used to respect this potato-type thing until one day Hardi suggested I toss the reds into the microwave like bakers. HEAVENLY. I think it may not work for all types, to interchange them, but I only buy reds nowadays (except of course sweet potatoes). Good fried (sliced OR hashed), boiled, steamed, mashed, whipped, casseroled, au gratin, baked whole (oven or nuked), roasted in chunks with oil.....

And BTW-- Ya know, this no-carbs thing DOES NOT APPLY to people who have an active life with regular exercise.

~Susan


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Subject: RE: BS: which potatoes for what...?
From: Stilly River Sage
Date: 16 Mar 08 - 10:49 PM

I heard a story on NPR last week about a South American village that grows crops at 13,000 feet. And they have hundreds of varieties of potatoes there. Of course it originated there. Peru, probably, I'll have to search for the story. I think it was on The World. Global warming is a factor, pests are arriving at the altitudes traditionally free of pests, and they have had to move higher yet to garden.

SRS


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Subject: RE: BS: which potatoes for what...?
From: Q (Frank Staplin)
Date: 16 Mar 08 - 11:02 PM

Yukon golds and Yukon reds mostly, with Russets (often called Idaho) sometimes for baking.

Lately, we have been microwaving the Yukons, lightly oiled. Eaten skin and all, buttered and lightly salted. Microwave time (high) varies depending on size, but about 4 minutes each side for a good-sized one (test at 3 minutes), lightly pricked; then wrapped in foil before serving. Microwave power varies depending on which one you have.

Russets, when baked, yield that fluffy texture that goes so well with butter and chives and bacon and a good piece of steer. Still popular in restaurants, but losing out in the home to the Yukon types.

Occasionly we can get the 'banana' potato, much firmer and good flavor, much grown by the Ukrainians here, and very hardy. Also a potato with purple flesh, firm and flavorful, also brought here by Ukrainian settlers back in the 1920s.

The Russets used in North America actually should be called Russet Burbank, since they were developed by him in the 1870s. Often used for fries as well as for baking.

Although related to the Yellow Finn, Yukon Golds (and Yukon Reds- both yellow-fleshed but skin color different) are a rather new development, owing much to research and proving at Guelph University. Here in markets in western Canada, these yellow-fleshed potatoes have taken over much of the sales. Many people now will buy only potatoes with those labels.


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Subject: RE: BS: which potatoes for what...?
From: Beer
Date: 16 Mar 08 - 11:14 PM

So if you are correct SRS, and as you said the potato probably originated in Peru, than it has been on one hell of a trip. i guess it would be safe to say that the Spaniards brought them back to Europe, then on to England maybe then over to Ireland and into Prince Edward Island. Because you see, when the Irish landed on the island and they seen the vast fertile grounds they went back to Ireland and said come with your hoes and baskets. But it was mis understood, so the came with their whores and Bastards. And that is why the Island is so populated.


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Subject: RE: BS: which potatoes for what...?
From: The Fooles Troupe
Date: 17 Mar 08 - 12:15 AM

Don't have the reference now - but a monk (Spanish, I think) writing in the early 1500s complained that potatoes had become so common that even the peasants were now eating them!


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Subject: RE: BS: which potatoes for what...?
From: Stilly River Sage
Date: 17 Mar 08 - 12:15 AM

Potatoes, like tomatoes and corn, are a new world plant.


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Subject: RE: BS: which potatoes for what...?
From: open mike
Date: 17 Mar 08 - 12:45 AM

and tobacco and squash


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Subject: RE: BS: which potatoes for what...?
From: M.Ted
Date: 17 Mar 08 - 12:58 AM

The rough skinned potatoes, russets, and such, are high in starch and good for baking, mashing, and frying; the smooth skinned ones are low in starch, and good for boiling. The Yukon Gold are in the middle and can go either baked or boiled.

The problem with your mashed potatoes wasn't that you used the wrong potato, it was that you cooked them too long--mashing potatoes should be slightly undercooked, because the taste deteriorates, and texture, as well.


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Subject: RE: BS: which potatoes for what...?
From: Big Al Whittle
Date: 17 Mar 08 - 01:50 AM

Thanks ted - you could well be right. i cut them very thin - so they would cook quick. the actual boiling my wife did. I thought there was too much moisture and microwaved it for ten minutes - to get rid of the wateriness - although it wasn't too bad. However the resultant potato seemed a little too near that sort of Smash texture for my liking.

What do you reckon - do you cook from cold water, or put in a kettle full of boiling water. if you did the latter - how long - or to cut to the chase - how does one know its at the RIGHT point- for the correct texture?


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Subject: RE: BS: which potatoes for what...?
From: Geoff the Duck
Date: 17 Mar 08 - 05:19 AM

WLD - as far as I am concerned, the secret to perfect mashed potato isdon't try to boil lumps which are too big or the outside will be cooked and the inside rock hard. A small spud,- about 31/2" long would cut in half (slices will cook quicker, but the end point when they disintegrate can be difficult to guess - slices work better for partial cooking before being spread over someting to bake in an oven). Boil them until the point of a sharp kife will penetrate without any resistance. It doesn't matter if one or two lumps start to collapse around the edges, that is sorted out in stage 2. Drain your spuds using a colander or strainer. They will be quite wet at this point, especially if they are overboiled. Place the strainer in the top of the hot but empty pan, so water can drip off. The hot potatoes will dry off by producing steam. The result is a quite "fluffy" texture. If, like yours, they are VERY wet, just leave them a bit longer, but keep some heat under them to speed the de-watering process.
When they are about dry enough, put a small amoulnt of milk and a knob of butter in the pan below the colander and put it over a very low heat so the milk warms slightly and the butter melts. Don't try to make the milk boil.
Add the potatoes and mash until the lumps are all gone, then put back over a low heat and mash them again, adding more milk if too dry,and continue to mash until they reach a smooth consistency.
As for variety, different potatoes will give different flavours, I like King Edwarsa, but am perfectly happy with Tesco Value as long as they are cooked right.
Quack!
GtD.


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Subject: RE: BS: which potatoes for what...?
From: Liz the Squeak
Date: 17 Mar 08 - 05:34 AM

Maris Pipers for everything... they're fantastic.

Best ever for potato cut prints, they stay firm for ages and can make good sharp prints.

LTS


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Subject: RE: BS: which potatoes for what...?
From: mandotim
Date: 17 Mar 08 - 07:24 AM

Hi WLD! IMHO;
King Edwards for roasting
Murphys for baking
Maris Piper or Desiree for mash
Cheshires or Jersey Royals for new potatoes
Tim


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Subject: RE: BS: which potatoes for what...?
From: MMario
Date: 17 Mar 08 - 08:32 AM

wow. around here you are lucky to have a choice.


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Subject: RE: BS: which potatoes for what...?
From: John MacKenzie
Date: 17 Mar 08 - 09:03 AM

There's that knob of butter again!


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Subject: RE: BS: which potatoes for what...?
From: Big Al Whittle
Date: 17 Mar 08 - 11:49 AM

Thanks Geof, that sounds good!


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Subject: RE: BS: which potatoes for what...?
From: Becca72
Date: 17 Mar 08 - 12:01 PM

Why, MAINE potatoes, of course! :-)


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Subject: RE: BS: which potatoes for what...?
From: Q (Frank Staplin)
Date: 17 Mar 08 - 01:23 PM

Boiling potatoes? Haven't heard of that in years.


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Subject: RE: BS: which potatoes for what...?
From: Thompson
Date: 17 Mar 08 - 01:25 PM

Records or Golden Wonder for mashed potatoes, I'd say.

I like to steam the potatoes in their jackets before mashing. When they're almost ready I put on the milk to heat up, and then take the potatoes out - wearing rubber gloves (me, not the spuds) and peel them swiftly, and put them into the heating milk, so that they can be mashed in without either milk or spuds getting the shock of cold.

As I rub the skin off and put them in and mash them I add a dose of sea salt, some butter and some good fruity fresh olive oil (gives the mashed potatoes a richer, fruitier taste).

When they've mostly absorbed the milk, I take them off the heat and cover the pot and allow them to spend a little time thinking about life before being served.

A variation is champ, where you saute some onions, scallions or leeks in butter before adding hot milk, then the potatoes.

And colcannon (served at Hallowe'en) is made with the addition of chopped kale or sometimes cabbage to the onion-butter-milk mixture.


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Subject: RE: BS: which potatoes for what...?
From: Cats
Date: 17 Mar 08 - 01:32 PM

For new potatoes either Cornish Earlies or Jersey Royals and for a good all round potato try the very old fashioned variety of Pentland Dell.


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Subject: RE: BS: which potatoes for what...?
From: Thompson
Date: 17 Mar 08 - 01:49 PM

Poor St Patrick, never to taste a potato. But maybe St Brendan did.


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Subject: RE: BS: which potatoes for what...?
From: Sorcha
Date: 17 Mar 08 - 05:30 PM

I can get Russets, Yukon Gold and some kind of red. That's IT. Unless we grow them of course. We did grow them several years, but nothing would keep well. Not even in the basement. We managed to eat most of them tho.


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Subject: RE: BS: which potatoes for what...?
From: Big Al Whittle
Date: 17 Mar 08 - 07:09 PM

My God, you're an exotic devil, Thompson.....I can see its all black sheets, aromatherapy, and loosening the chakras in your house.


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Subject: RE: BS: which potatoes for what...?
From: John MacKenzie
Date: 17 Mar 08 - 07:12 PM

Well it's obvious the US has different potatoes to the UK then!


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Subject: RE: BS: which potatoes for what...?
From: John Hardly
Date: 17 Mar 08 - 07:44 PM

here. I posted this in a different thread a couple of days ago. Open Mike refers to is upthread.


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Subject: RE: BS: which potatoes for what...?
From: gnu
Date: 30 Dec 09 - 03:40 PM

They are selling "baking potatoes" at the grocers' here now. Individually. At way too much per pound. I asked the head veggie what kind they were. He said, "baking". I asked what KIND they were. He said, "I just work here." But, he's a friend of mine and he also said, "They are the expensive kind... but, people buy them and I get to keep working here."


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Subject: RE: BS: which potatoes for what...?
From: Ed T
Date: 30 Dec 09 - 03:55 PM

The best potatoes for chips are older potatoes. Never use new ones. The reason is as they age some of the starch turns to a sugar, thus they brown up better. New ones are hard to get brown and tasty.

Green Mountains are a really dry potatoes. Some of the red variety are quite a bit moister. Another good one is a Sebago.

As to grades, traditionally, the bigger ones were considerd seconds...Table Potatoes were considered the mid sized rounder ones....those that fit neatly in your hand.

Beware of green (sunburned) potatoes....as this is caused by exposure to sunlight or inside light. They contain a nasty toxin that cant be cooked away. It's best to buy potatoes in paper bags....as clear plastic ones (or those exposed to light) allow more of this condition tp occur....especially when stored directly under fluorescent lighting.


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Subject: RE: BS: which potatoes for what...?
From: Ed T
Date: 30 Dec 09 - 03:56 PM

Blue potatoes are also a good dry potatoe, good with fish....especiallt salt fish....for those who enjoy it.


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Subject: RE: BS: which potatoes for what...?
From: Ed T
Date: 30 Dec 09 - 04:03 PM

I almost forgot the yellow Russet potato (newer versions are called Innovator) . It has an excellent taste as a baked potato, as mashed potatoes, as roasted potatoes and as French fries.


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Subject: RE: BS: which potatoes for what...?
From: SINSULL
Date: 30 Dec 09 - 04:09 PM

The Columbian restaurants in NYC sell a fast food potato - small, usually red and coated in salt. I have tried a dozen different ways and simply can't duplicate them. Anyone have a recipe?


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Subject: RE: BS: which potatoes for what...?
From: GUEST,Falco
Date: 30 Dec 09 - 04:10 PM

It's hard to beat a King Edward.


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Subject: RE: BS: which potatoes for what...?
From: SINSULL
Date: 30 Dec 09 - 04:11 PM

Nevermind:
http://www.mycolombianrecipes.com/2009/07/salted-potato-papa-salada.html


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Subject: RE: BS: which potatoes for what...?
From: pdq
Date: 30 Dec 09 - 04:12 PM

"The potato which Idaho made famous was not exactly a Burbank. The Burbank variety is a smooth-skinned long white potato and the Russet Burbank variety, which Idaho grows, has a slightly rough reticulated skin commonly termed netted as a Netted Gem, a common synonym for Russet Burbanks.

According to Luther Burbank the Russet Burbank was originated by a man in Denver, Colorado, who evidently selected a chance sport out of Burbank. Burbank stated that, 'These Burbank potatoes raised by Lon D. Sweet of Denver, Colorado, have a modified coat in a way that does not add to their attractiveness. It is said, however, that this particular variant is particularly resistant to blight, which gives it exceptional value.'" ~ from net

The potato commonly called a Russet (aka Russet Burbank, aka Netted Gem) produces three times the yield as many varieties and is quite resistant to blight. It is also large, making handling somewhat easier and cheaper.

Positive characteristics ascribed to the Russet appear to be economic.

As far as eating the darn things, "dry", "tasteless" and "grainy" seem to be common attributes.


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Subject: RE: BS: which potatoes for what...?
From: Ed T
Date: 30 Dec 09 - 04:54 PM

Gee. , look at all the potato varieties:

http://www.inspection.gc.ca/english/plaveg/variet/potpome.shtml


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Subject: RE: BS: which potatoes for what...?
From: Ed T
Date: 30 Dec 09 - 05:03 PM

I've never heard of these varieties, but it's a useful chart type:
http://www.gardenaction.co.uk/fruit_veg_diary/fruit_veg_mini_project_november_1c_potato.asp


Most of the poteto's you find in the supermarket are grown by huge producers, whose main goals are high productivity, freedom of disease, maturity rate, to suite their soils, and flavour. I suspect flavour is normally the last criteria. Certain varieties may be best suited for frozen French fries...for supermarkets and fast foot places....so they are most often grown. If you really want the tastier varieties, try the smaller producers at the local farmers market....they tend to also know which are the best for different cooking.


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Subject: RE: BS: which potatoes for what...?
From: Dave MacKenzie
Date: 30 Dec 09 - 06:01 PM

As far as I'm concerned, any potato with Maris in its name is no use if you like the taste of potatoes. Not too bad if you just want it as a base for cheese, brown sauce or anything with a strong flavour of its own.


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Subject: RE: BS: which potatoes for what...?
From: Stilly River Sage
Date: 30 Dec 09 - 06:05 PM

Martha Stewart has a recipe for potato salad that I have adopted. I used to boil russet potatoes and peel and dice them once they cooled, but Stewart recommends taking the small waxier types like Klondike or Klondike Rose or the little red potatoes, and without peeling, simply wash then dice, and put in a steamer. They are easier to cut when they're raw, they cook fast, they're ready to go when they cool, and the peels make the salad pretty. It's easier, faster, and better for you.

I'm planning to plant my own potatoes this year. My neighbor up the street grows them and says they come out fine.

SRS


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Subject: RE: BS: which potatoes for what...?
From: Ed T
Date: 30 Dec 09 - 06:25 PM

Here is another site with information, ads potato rewcipes to boot... (as self confessed former PEIslander BEER may have chosen to put it):
http://www.peipotato.org/english/produce_varietyavailability.asp

If you are really into potatoes, there is the Great Potato Book:

http://www.globalgourmet.com/food/special/2001/great-potato/


Is someone who really likes potatoes a potatophile (not that there's anything wrong with that) or a potato aficionado, or both?


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Subject: RE: BS: which potatoes for what...?
From: Ed T
Date: 30 Dec 09 - 06:27 PM

Can't help this one....possibly Beer's best recipe:


http://www.globalgourmet.com/food/special/2002/onepotato/beer.html


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