Boiled: Potatoes are potatoes

Subject: Potatoes are potatoes
Newsgroups: rec.food.cooking
From: moosemeat (moosemeat at comcast.net)
Date: Wed, 11 Aug 2004 19:19:28 GMT
--------
Irish, Redskin, Idahoes or Maines finest strip off their clothes, turn up the lights and what do you have? Voilla-just potatoes. So why all the tumult and uproar in the recent poatoe salad thread Or excuse me, is it potato? Anyway I don't think there is any difference; after all these "purists" (some of them anyway) have even put carrots in their salad recipe whereas other "experts" have left out hard boiled eggs. It's a mad and crazy world out there, if you don't believe it check out the recent pizza thread. I think some people would even argue over how to boil water.
From: byakee at COLDmail.com (byakee)
Date: Wed, 11 Aug 2004 19:38:18 GMT
--------
A shot rang out! And moosemeat said:
> I think some people would even argue over how to boil water.

You *have* to start on low heat, otherwise the water will boil too fast and evaporate... <g>
From: hahabogus (not at valid.invalid)
Date: Wed, 11 Aug 2004 20:16:01 GMT
--------
byakee wrote:
> You *have* to start on low heat, otherwise the water will boil
> too fast and evaporate... <g>

No!!! You use warm tap water to start with the burner on high.
From: The Ranger (cuhulain_-98 at yahoo.com)
Date: Wed, 11 Aug 2004 13:30:19 -0700
--------
hahabogus wrote:
> No!!! You use warm tap water to start with the burner on high.

You're such a poser! You only use room-temp distilled, nuke it for 10 minutes, _THEN_ put it on the burner on high.

How many times we gotta go over this?!
From: Jill McQuown
Date: Wed, 11 Aug 2004 15:36:02 -0500
--------
The Ranger wrote:
> You're such a poser! You only use room-temp distilled, nuke it for 10
> minutes, _THEN_ put it on the burner on high.
>
> How many times we gotta go over this?!

But, but... then you'd have "supercharged" water from the microwave which might explode before you could put it on the burner!
From: Reg (reg at nospam.com)
Date: Wed, 11 Aug 2004 20:39:33 GMT
--------
Jill McQuown wrote:
> But, but... then you'd have "supercharged" water from the microwave which
> might explode before you could put it on the burner!

That only adds to the flavor, as does adding in some moose/troll meat.
From: hahabogus (not at valid.invalid)
Date: Wed, 11 Aug 2004 20:43:24 GMT
--------
The Ranger wrote:
> You're such a poser! You only use room-temp distilled, nuke it for 10
> minutes, _THEN_ put it on the burner on high.
>
> How many times we gotta go over this?!

But do you use a Pot or a saucepan?
From: Steve Calvin (calvins at optonline.net)
Date: Wed, 11 Aug 2004 16:50:14 -0400
--------
hahabogus wrote:
> But do you use a Pot or a saucepan?

I always liked pot personally... oh wait... that's another subject huh? ;-)
From: jayjayjpg at nadasppam-yahoo.com (JJ)
Date: Thu, 12 Aug 2004 17:04:06 GMT
--------
Steve Calvin wrote:
>I always liked pot personally... oh wait... that's another subject
>huh? ;-)

>Steve
>I saw a woman wearing a sweat shirt with 'Guess' on it. So I said,
>"Implants?"

I use a naked 19 year old former high school cheerleader to boil my water. I let her do it how ever she wants. I just watch, watch and learn baby!

Jay the Pig
From: Pennyaline (nsmitchell at spamspamspamspamspamqwestandspam.com)
Date: Wed, 11 Aug 2004 18:46:30 -0600
--------
hahabogus wrote:
> But do you use a Pot or a saucepan?

Just a pan, or a saucier?
From: Pennyaline (nsmitchell at spamspamspamspamspamqwestandspam.com)
Date: Wed, 11 Aug 2004 18:47:50 -0600
--------
hahabogus wrote:
> But do you use a Pot or a saucepan?

A teakettle?

<is it electric... or gas... oh wait, that's another show>
From: chandler2368 at hotmail.com (Steve the Sauropodman)
Date: 12 Aug 2004 06:26:07 -0700
--------
Pennyaline wrote:
> A teakettle?

You use cold water, on high heat in a sauce pan, with a lid. The lid catches the evaporation, and you have a handle to grabs onto after the water's boiled.

Also, I never use gas teakettles any more, the fumes stink up the kitchen and my wife hates the noise the motor makes.
From: Wayne (waynebw at att.net)
Date: Fri, 13 Aug 2004 01:27:11 GMT
--------
Steve the Sauropodman wrote:
> You use cold water, on high heat in a sauce pan, with a lid. The lid
> catches the evaporation, and you have a handle to grabs onto after the
> water's boiled.
>
> Also, I never use gas teakettles any more, the fumes stink up the
> kitchen and my wife hates the noise the motor makes.

Guess your wife wouldn't like the TailGator then, the gas-powered blender.

http://www.tailgatorzone.com/features.html [archive.org]
From: Dave Smith (adavid.smith at sympatico.ca)
Date: Thu, 12 Aug 2004 22:08:55 -0400
--------
Wayne wrote:
> Guess your wife wouldn't like the TailGator then, the gas-powered
> blender.

I saw a variation of that, the Daquiri Wacker. A friend was given one as a gift. There's nothing quite like a bunch of drunks whopping it up at a bush party like a gas powered blender.
From: Bob Myers (nospamplease at address.invalid)
Date: Thu, 12 Aug 2004 16:23:15 GMT
--------
byakee wrote:
> You *have* to start on low heat, otherwise the water will boil
> too fast and evaporate... <g>

Never! Starting with the burner on full sears the water and locks in the flavor! And anyone who disagrees is obviously a culinary heretic know-nothing!!!!!

(Hey, this is fun...I feel kinda like the stereotypical French chef from "Good Eats"....)

:-)
From: Jessica V. (no at spam.com)
Date: Wed, 11 Aug 2004 15:42:29 -0400
--------
moosemeat wrote:
> Irish, Redskin, Idahoes or Maines finest strip off their clothes, turn
> up the lights and what do you have? Voilla-just potatoes.
> So why all the tumult and uproar in the recent poatoe salad thread
> Or excuse me, is it potato? Anyway I don't think there is any
> difference; after all these "purists" (some of them anyway) have even
> put carrots in their salad recipe whereas other "experts" have left
> out hard boiled eggs. It's a mad and crazy world out there, if you
> don't believe it check out the recent pizza thread. I think some
> people would even argue over how to boil water.

I'd agree with you. Or at least would have until a week and a half ago. My mom made her usual potatoe salad, potatoe, onion, hard boiled egg, mayo, celery seed & pepper, but used Yukon Gold potatoes. Those were like lead, won't be repeating that experiment.
From: The Ranger (cuhulain_-98 at yahoo.com)
Date: Wed, 11 Aug 2004 12:57:55 -0700
--------
Jessica V. wrote:
> My mom made her usual potatoe salad, potatoe,
> onion, hard boiled egg, mayo, celery seed &
> pepper, but used Yukon Gold potatoes. Those
> were like lead, won't be repeating that experiment.

"Lead?" How come? I tend to use whites first, news next because I don't have to peel either. I haven't used Yukons for potato salad because they cook up quickly and don't hold their form generally (become "mashed") when stirred about.
From: Jessica V. (no at spam.com)
Date: Wed, 11 Aug 2004 16:43:23 -0400
--------
The Ranger wrote:
> "Lead?" How come? I tend to use whites first, news next because I
> don't have to peel either. I haven't used Yukons for potato salad
> because they cook up quickly and don't hold their form generally
> (become "mashed") when stirred about.

Lead wasn't the texture, but the way they sat in the tummy. Making for less "room" for the real barbequed chicken and pork. :( The two of the eight that were at dinner that evening, whom didn't partake of the potatoe salad chowed down on the meats.
From: darvell349 at aol.com (Naomi Darvell)
Date: 11 Aug 2004 20:02:37 GMT
--------
moosemeat wrote:
>rish, Redskin, Idahoes or Maines finest strip off their clothes, turn
>up the lights and what do you have? Voilla-just potatoes.
>So why all the tumult and uproar in the recent poatoe salad thread
>Or excuse me, is it potato? Anyway I don't think there is any
>difference;

You're kidding, right? Potatoes vary a great deal in flavor and texture.
From: The Ranger (cuhulain_-98 at yahoo.com)
Date: Wed, 11 Aug 2004 13:26:53 -0700
--------
Naomi Darvell asked Moosemince with astonishment:
> You're kidding, right? Potatoes vary a great deal
> in flavor and texture.

Always take what Moosemince writes as sodium-free. He regularly trolls rfc but is quite brainless. His favorite dead horse to whip is parboiling.
From: address.in.sig at nyc.rr.com (Curly Sue)
Date: Thu, 12 Aug 2004 12:16:46 GMT
--------
The Ranger wrote:
>Always take what Moosemince writes as sodium-free. He regularly trolls
>rfc but is quite brainless. His favorite dead horse to whip is
>parboiling.

Actually, not. He hasn't mentioned it since the first time. It's *other* people (for example, *you* in this subject) who keep bringing it up. :>

Moosie's posts are conversational gambits for those with a spry sense of humor.
From: The Ranger (cuhulain_-98 at yahoo.com)
Date: Thu, 12 Aug 2004 08:41:51 -0700
--------
Curly Sue chided in defense of Moosemince after I wrote:

>Actually, not.

Okay; I guess he does exhibit a multitude of brainless thoughts often paraded with brazen pride.

> He hasn't mentioned it since the first time. It's *other*
> people (for example, *you* in this subject) who keep
> bringing it up. :>

Once boiled, forever stewed.

> Moosie's posts are conversational gambits for those
> with a spry sense of humor.

Moosemince is nothing less than a hack with regular indigestion and chronic humorlessness.

We at polar ends on this topic, Sue(tm); never shall we agree except when we disagree. <g>
From: address.in.sig at nyc.rr.com (Curly Sue)
Date: Thu, 12 Aug 2004 15:49:40 GMT
--------
The Ranger wrote:
>> He hasn't mentioned it since the first time. It's *other*
>> people (for example, *you* in this subject) who keep
>> bringing it up. :>
>
>Once boiled, forever stewed.

Your complaint was that he was "beating a dead horse." Now you change your tune and try to justify the fact that *you're* the one who brought it up. Be consistent.

>We at polar ends on this topic, Sue(tm); never shall we agree except
>when we disagree. <g>

Maybe so, but it's not clear why you have such a problem with his posts. Do you have a potato farm? Other people enjoy his posts and your jumping into this subject by insulting him is puzzling.
From: The Ranger (cuhulain_-98 at yahoo.com)
Date: Thu, 12 Aug 2004 09:38:15 -0700
--------
Curly Sue still didn't understand and asked:
> Your complaint was that he was "beating a dead horse."
> Now you change your tune and try to justify the fact that
> *you're* the one who brought it up. Be consistent.

If he only mentioned parboiling once, then I would quickly have forgotten about it. It's been mentioned multiple times -- by him -- as a proper cooking method just to troll. When others have pointed out that it's not proper and a waste of meat, he yelps and has a couple people come and act as his personal secret service body guards. So I'll take some time out later today and actually dig up all his previous references (if Google has them) on parboiling for your peace of mind. (Not that this will change either of our opinions.)

> Maybe so, but it's not clear why you have such a problem
> with his posts.

The short answers were already provided:
> > "[..] he does exhibit a multitude of brainless thoughts often
> > paraded with brazen pride." and
> > Moosemince is nothing less than a hack with regular
> > indigestion and chronic humorlessness.

Those are generally enough to create antipathy (in and from me) for posters that continue to show no growth or a blatant willingness to stagnate. He performs both of these task with a tour de force. I rarely filter someone and often choose to rattle their little cage. In his case, a tin cup across his bars suffices.

> Do you have a potato farm?

Non sequitur.

> Other people enjoy his posts
> and your jumping into this subject by insulting him is puzzling.

It's as deep a mystery to me why you and the handful defend him, too. I find little worth firing one's imagination, refreshing, or life-affirming from his posts. I _do_ find them impulsively repulsive, pandering to provoke a response. It's enough to enjoy rattling a saber in front of his face.

Our mysteries will just have to remain such.

ObTopic: Reds, whites, and Yukons are currently stashed in Clan Ranger's tuber case. I thought I had a 20-lb bag of Idaho's Finest but due to more frequent flare-ups of Parentitis just don't remember where. <sigh>
From: Peter Aitken (paitken at CRAPnc.rr.com)
Date: Thu, 12 Aug 2004 16:44:18 GMT
--------
The Ranger wrote:
> If he only mentioned parboiling once, then I would quickly have
> forgotten about it. It's been mentioned multiple times -- by him -- as
> a proper cooking method just to troll. When others have pointed out
> that it's not proper and a waste of meat, he yelps and has a couple
> people come and act as his personal secret service body guards. So
> I'll take some time out later today and actually dig up all his
> previous references (if Google has them) on parboiling for your peace
> of mind. (Not that this will change either of our opinions.)

You bring a whole new level of meaning to the phrase "get a life."
From: The Ranger (cuhulain_-98 at yahoo.com)
Date: Thu, 12 Aug 2004 10:34:56 -0700
--------
Peter "Dolt" Aitken pathetically posted:
> You bring a whole new level of meaning to the
> phrase "get a life."

Dearest Fuck-face,

You promised to filter me once-upon-a-star, which has proven (yet again) beyond your limited ability. Pay a stranger do it for you.

Yours in sincerity,
The Ranger
From: Peter Aitken (paitken at CRAPnc.rr.com)
Date: Wed, 11 Aug 2004 20:10:56 GMT
--------
moosemeat wrote:
> Irish, Redskin, Idahoes or Maines finest strip off their clothes, turn
> up the lights and what do you have? Voilla-just potatoes.
> So why all the tumult and uproar in the recent poatoe salad thread
> Or excuse me, is it potato? Anyway I don't think there is any
> difference; after all these "purists" (some of them anyway) have even
> put carrots in their salad recipe whereas other "experts" have left
> out hard boiled eggs. It's a mad and crazy world out there, if you
> don't believe it check out the recent pizza thread. I think some
> people would even argue over how to boil water.

There are significant differences between types of potatoes. If you make potato salad from bakers (russets) you'll end up with an unappealing mess that is more mayo-flavored mashed potatoes than potato salad. Red bliss give much better results being firmer and giving you chunks of potato that stay whole when mixed with the other ingredients. Yukon gold are not as firm but have a nice flavor.
From: Alan Zelt (alzelFINNFAN at tworldnet.att.net)
Date: Thu, 12 Aug 2004 03:29:10 GMT
--------
Peter Aitken wrote:
> There are significant differences between types of potatoes. If you make
> potato salad from bakers (russets) you'll end up with an unappealing mess
> that is more mayo-flavored mashed potatoes than potato salad. Red bliss give
> much better results being firmer and giving you chunks of potato that stay
> whole when mixed with the other ingredients. Yukon gold are not as firm but
> have a nice flavor.

I would have agree with you 100% until I received the Latest "Cooks Illustrated." Lo and behold, they argue for the lowly russet. Go figure (or read the article).
From: Peter Aitken (paitken at CRAPnc.rr.com)
Date: Thu, 12 Aug 2004 13:00:27 GMT
--------
Alan Zelt wrote:
> I would have agree with you 100% until I received the Latest "Cooks
> Illustrated." Lo and behold, they argue for the lowly russet. Go figure
> (or read the article).

In their cookbook the CI people pan the russet and praise the red bliss for potato salad. Have they changed their minds?
From: Alan Zelt (alzelFINNFAN at tworldnet.att.net)
Date: Fri, 13 Aug 2004 03:15:02 GMT
--------
Peter Aitken wrote:
> In their cookbook the CI people pan the russet and praise the red bliss for
> potato salad. Have they changed their minds?

Yes.
From: Peter Aitken (paitken at CRAPnc.rr.com)
Date: Fri, 13 Aug 2004 13:28:32 GMT
--------
Alan Zelt wrote:
> Yes.

Now I'm curious (I do not subscribe to CI any more). Every time I have tried to make potato salad with russets I have ended up with a mushy unappealing mess. Do they suggest any special techniques or anything else? Not that I always agree with CI, but I usually find their ideas worth trying.
From: zxcvbob (zxcvbob at charter.net)
Date: Thu, 12 Aug 2004 11:58:52 -0500
--------
Alan Zelt wrote:
> I would have agree with you 100% until I received the Latest "Cooks
> Illustrated." Lo and behold, they argue for the lowly russet. Go
> figure (or read the article).

So a CI article that contradicts your personal experience is enough to change your mind? That's interesting.

Best regards,
Bob
From: jayjayjpg at nadasppam-yahoo.com (JJ)
Date: Fri, 13 Aug 2004 01:10:47 GMT
--------
zxcvbob wrote:
>So a CI article that contradicts your personal experience is enough to
>change your mind? That's interesting.

Maybe he only agrees 98% now? How interesting is that?

Jay the Pig
From: Alan Zelt (alzelFINNFAN at tworldnet.att.net)
Date: Fri, 13 Aug 2004 03:16:55 GMT
--------
zxcvbob wrote:
> So a CI article that contradicts your personal experience is enough to
> change your mind? That's interesting.

Now where did I say anything like that? I merely mentioned what they said. Or is that illegal?
From: zxcvbob (zxcvbob at charter.net)
Date: Thu, 12 Aug 2004 22:39:10 -0500
--------
Alan Zelt wrote:
> Now where did I say anything like that? I merely mentioned what they
> said. Or is that illegal?

Maybe I read it wrong. You said, "I would have agree with you 100% until I received the latest..."

I wasn't trying to start a fight, I just thought your Cooks remark was very odd.

Best regards,
Bob
From: Dave Smith (adavid.smith at sympatico.ca)
Date: Wed, 11 Aug 2004 17:00:10 -0400
--------
moosemeat wrote:
> Irish, Redskin, Idahoes or Maines finest strip off their clothes, turn
> up the lights and what do you have? Voilla-just potatoes.
> So why all the tumult and uproar in the recent poatoe salad thread
> Or excuse me, is it potato? Anyway I don't think there is any
> difference; after all these "purists" (some of them anyway) have even

All potatoes are potatoes, but they are not all the same. There are potatoes that are exceptionally well suited for some treatments but not for others. New potatoes and reds are especially good boiled. I like to make extra and use the leftovers for home fries. t IMO, Yukons need to be mashed or deep fried. New potatoes are not good for deep frying. I was at a dinner in Denmark a few years ago where there were two different courses of potatoes, both boiled, but different varieties of spuds, and very different. In North America, people tend to lump them all together and use whatever potatoes they purchase for all potato dishes, but more discerning cooks would buy a particular variety for some dishes, or adjust their treatment to the variety they have on hand.

It's not a matter of being anal. There really are differences. I rarely eat potatoes, but generally have at least two types on hand and will select them on the basis of whether they are going to be baked, boiled or fried.

> put carrots in their salad recipe whereas other "experts" have left
> out hard boiled eggs. It's a mad and crazy world out there, if you
> don't believe it check out the recent pizza thread. I think some
> people would even argue over how to boil water.

Well, there was some discussion on whether salt should go into the water before or after bringing it to a boil.
From: Dimitri (Dimitri_C at prodigy.net)
Date: Wed, 11 Aug 2004 22:20:01 GMT
--------
moosemeat wrote:
> Irish, Redskin, Idahoes or Maines finest strip off their clothes, turn
> up the lights and what do you have? Voilla-just potatoes.

Nope.

potato
The ancient Incas were cultivating this humble tuber thousands of years ago. The potato was not readily accepted in Europe, however, because it was known to be a member of the nightshade family (as are the tomato and eggplant) and therefore thought to be poisonous. In the 16th century, Sir Walter Raleigh was instrumental in debunking the poisonous potato superstition when he planted them on property he owned in Ireland. The Irish knew a good thing when they saw it and a hundred years later were growing and consuming the potato in great quantities. Today, hundreds of varieties of this popular vegetable are grown around the world. In America, the potato can be divided into four basic categories: russet, long white, round white and round red. The russet Burbank potato (also simply called russet and Idaho ) is long, slightly rounded and has a brown, rough skin and numerous eyes. Its low moisture and high starch content not only give it superior baking qualities but also make it excellent for FRENCH FRIES. The russet Burbank was named for its developer, horticulturalist Luther Burbank of Idaho. Although grown throughout the Midwest, the russet is also commonly called IDAHO POTATO (whether or not it's grown there). Long white potatoes have a similar shape as the russet but they have thin, pale gray-brown skins with almost imperceptible eyes. They're sometimes called white rose or California long whites , after the state in which they were developed. Long whites can be baked, boiled or fried. The thumb-sized baby long whites are called finger potatoes. The medium-size round white and round red potatoes are also commonly referred to as boiling potatoes . They're almost identical except that the round white has a freckled brown skin and the round red a reddish-brown coat. They both have a waxy flesh that contains less starch and more moisture than the russet and long white. This makes them better suited for boiling (they're both commonly used to make mashed potatoes) than for baking. They're also good for roasting and frying. The round white is grown mainly in the Northeast where it's sometimes referred to by one of its variety names, Katahdin . The round red is cultivated mainly in the Northwest. Yukon gold potatoes have a skin and flesh that ranges from buttery yellow to golden. These boiling potatoes have a moist, almost succulent texture and make excellent mashed potatoes. There are a variety of relatively new potatoes in the marketplace, most of which aren't new at all but rather heritage vegetables that date back centuries. Among the more distinctive examples are the all blue potatoes, which range in color from bluish purple to purple-black. These small potatoes have a dense texture and are good for boiling. Other purple potatoes have skin colors that range from lavender to dark blue and flesh that can be from white to beige with purple streaking. Among the red-fleshed potatoes are the huckleberry (red skin and flesh) and the blossom (pinkish-red skin and flesh). New potatoes are simply young potatoes (any variety). They haven't had time to convert their sugar fully into starch and consequently have a crisp, waxy texture and thin, undeveloped wispy skins. New potatoes are small enough to cook whole and are excellent boiled or pan-roasted. Because they retain their shape after being cooked and cut, new potatoes are particularly suited for use in potato salad. The season for new potatoes is spring to early summer. Potatoes of one variety or another are available year-round. Choose potatoes that are suitable for the desired method of cooking. All potatoes should be firm, well-shaped (for their type) and blemish-free. New potatoes may be missing some of their feathery skin but other types should not have any bald spots. Avoid potatoes that are wrinkled, sprouted or cracked. A green tinge - indicative of prolonged light exposure - is caused by the alkaloid solanine, which can be toxic if eaten in quantity. This bitter green portion can be cut or scraped off and the potato used in the normal fashion. Store potatoes in a cool, dark, well-ventilated place for up to 2 weeks. New potatoes should be used within 3 days of purchase. Refrigerating potatoes causes them to become quite sweet and to turn dark when cooked. Warm temperatures encourage sprouting and shriveling. Potatoes are probably the most versatile vegetable in the world and can be cooked in any way imaginable. They're available in a wide selection of commercial products including POTATO CHIPS, instant mashed potatoes (dehydrated cooked potatoes), canned new potatoes and a plethora of frozen products including HASH BROWNS, FRENCH FRIES and stuffed baked potatoes. Potatoes are not at all hard on the waistline (a 6-ounce potato contains only about 120 calories) and pack a nutritional punch. They're low in sodium, high in potassium and an important source of complex carbohydrates and vitamins C and B-6, as well as a storehouse of minerals. Neither SWEET POTATOES nor YAMS are botanically related to the potato.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
From: Wayne (waynebw at att.net)
Date: Thu, 12 Aug 2004 02:06:47 GMT
--------
moosemeat wrote:
> So why all the tumult and uproar in the recent poatoe salad thread
> Or excuse me, is it potato? Anyway I don't think there is any
> difference; after all these "purists" (some of them anyway) have even
> put carrots in their salad recipe whereas other "experts" have left
> out hard boiled eggs. It's a mad and crazy world out there, if you
> don't believe it check out the recent pizza thread. I think some
> people would even argue over how to boil water.

Hey, that's why we're here!
From: fx199 at aol.com (Fx199)
Date: 12 Aug 2004 02:58:06 GMT
--------
Wayne wrote:
>Hey, that's why we're here!

Seems like we'd all like Alton Brown then...why not?
From: Alan Zelt (alzelFINNFAN at tworldnet.att.net)
Date: Thu, 12 Aug 2004 03:27:20 GMT
--------
moosemeat wrote:
> So why all the tumult and uproar in the recent poatoe salad thread
> Or excuse me, is it potato? Anyway I don't think there is any
> difference; after all these "purists" (some of them anyway) have even
> put carrots in their salad recipe whereas other "experts" have left
> out hard boiled eggs. It's a mad and crazy world out there, if you
> don't believe it check out the recent pizza thread. I think some
> people would even argue over how to boil water.

Well Moosie, I will keep the SBF from seeing your latest epistle. She would probably give you about ten pages in retort to your belief that a potato is just a potato.

And coming from a person who lives in the Northwest, just a big shame on you.
From: Rodney Myrvaagnes (rodneym at attglobal.net)
Date: Wed, 11 Aug 2004 23:53:40 -0400
--------
moosemeat wrote:
>So why all the tumult and uproar in the recent poatoe salad thread
>Or excuse me, is it potato? Anyway I don't think there is any
>difference; after all these "purists" (some of them anyway) have even

You don't think potatoes are different inside? Where do you get your potatoes?
From: BOB (low at slow.bbq)
Date: Thu, 12 Aug 2004 03:19:41 -0400
--------
Rodney Myrvaagnes wrote:
> You don't think potatoes are different inside? Where do you get your
> potatoes?

Moose probably boils the sh*t out of his 'taters, along with his ribs.