Subject: Who was looking for Yukon Gold?
Newsgroups: rec.food.cooking
From: Richard H. Weiner (rweiner at sno.net)
Date: Fri, 27 Mar 1998 00:54:28 -0800
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I've moved and also switched computers...ergo, I can't remember who it was that couldn't find Yukon Gold potatoes where they were and I promised I'd send some their way (if the Border Patrol don't impound for possible diseases).
Please get back to me, thanks
Richard
From: damsel at dacmail.net (Carol)
Date: Fri, 27 Mar 1998 18:28:47 GMT
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<raising hand> That was me, Richard.
GUESS WHAT? Crash went to the store the other night to buy more eggs to feed my clafouti addiction, and he finally found some Yukon Golds. We both love them. They're a lot more expensive than other 'taters ($2.49 for seven potatoes), but that smooth interior and delicate skin are well worth it. Besides, that's still less than $.30 per spud.
Crash is interested in making french fries with these. Has anyone done this? Are these suitable potatoes for fries? Any other cool ideas for using YGs? Crash is becoming obsessed. *grin*
Thanks for your generous spirit, Richard,
Carol
From: hawkbudred at aol.com (Hawkbudred)
Date: 28 Mar 1998 13:45:50 GMT
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Yukon Gold are great potatoes. I use them for everything . There nice as a change of pace.
They make a creamy potato salad. yes they make good french fries with a little caynne pepper optional.
Anyone reading this post, if you know anything about a purple potato please post. (yes there are purple potato.)
From: Burnt Piston (Burnt Piston at hatespam.net)
Date: Sat, 28 Mar 1998 09:31:09 -0600
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Hawkbudred wrote:
>Anyone reading this post , if you know anything about a purple potato please
>post.
I don't know where you might get them, but I did see purple potatoes in almost every store last year when I was in Hawaii.
From: Liam (saiga at concentric.net)
Date: Sun, 29 Mar 1998 00:35:03 -0800
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Yukons are great, but they only last for a couple of days. I've never seen potatoes rot so fast. Unfortunately, I can usually only find them in bags of 5lbs or so and not individually.
From: uryaz at aol.com (Uryaz)
Date: 29 Mar 1998 14:12:19 GMT
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Liam,
<<Yukons are great, but they only last for a couple
of days. I've never seen potatoes rot so fast.
Unfortunately, I can usually only find them in
bags of 5lbs or so and not individuall>>
I kept yukon gold for about two months in the refridgerator.
They were just fine.
Try it and let me know when you purchase them again.
From: Liam (saiga at concentric.net)
Date: Sun, 29 Mar 1998 23:30:08 -0800
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Uryaz wrote:
> I kept yukon gold for about two months in the refridgerator.
> They were just fine .
> Try it and let me know when you purchase them again.
I have tried it. They rotted.
From: harryd at telusplanet.net (Harry A. Demidavicius)
Date: Tue, 31 Mar 1998 01:21:56 GMT
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Liam, Liam, here "in the frozen North", [sorry folks, I *had* to say that; he's been snivelling recently about his weather], we keep ours quite while. You've just got to stop buying the "demos" :] Samantha does not refrigerate them, [Sorry again, but had to feed him a "straight" line too] but puts bananas in with them. I have NOOO idea where she learned that but I guess it helps both the bananas and the potatoes from going off.
From: Bert Christensen (rosewood at interlog.com)
Date: Sun, 29 Mar 1998 09:25:24 -0500
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There is a very wild and strange market (Pettipas Market) in Auld's Cove Nova Scotia that sold purple potatoes. We tried them once but I can't remember if they were any better or worse than any other potato. If I remember correctly, it was the skin that was purple, the innards were ordinary potato coloured.
From: Mary Elizabeth (bethNOSPAM at orph.org)
Date: Wed, 01 Apr 1998 20:07:32 -0500
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Bert Christensen wrote:
> If I remember correctly, it was the skin that was purple, the innards
> were ordinary potato coloured.
Hmmm...the only blue/purple potatoes we've seen are that color all the way through.
From: cook at kitchen.net (Susan N.)
Date: Mon, 30 Mar 1998 23:49:25 GMT
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Hawkbudred wrote:
>Anyone reading this post , if you know anything about a purple potato please
>post.
Seeds of Change list blue potatoes. According to them, the flesh is also blue. I found some in a grocery in AZ last fall. They were good but not spectacular.
http://www.seedsofchange.com
From: Jerry Roush (roush_jerry at htc.honeywell.com)
Date: Thu, 02 Apr 1998 10:41:16 -0800
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SRN wrote:
> Seeds of Change list blue potatoes. According to them, the flesh is
> also blue.
I think they're less firm than the Yukon golds, and not quite as flavorful, but they are excellent. The skin is DARK purple, and the flesh is purple with a little white marbling. I fix them by peeling, cutting them into bite size pieces, and boiling until done. Serve drizzled with olive oil, sprinkled with salt & pepper.
From: alzelt at aol.com (alan)
Date: 3 Apr 1998 04:52:29 GMT
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i frequently buy purple potatoes from Larry's Market in Kirkland, WA. usually boil them, jackets intact. cut into quarters, add some butter, thinly sliced onion and flat leaf parsley. taste wonderful. do make for a conversation at the table. also did one other thing i won't attempt again. i prepared them as i would any mashed potato.but purple mashed potatoes! nah, not again