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Subject: Potatoes - Apologies to the No- and Low-carbers :)
Newsgroups: rec.food.cooking

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From: Jill McQuown 
Date: Fri, 28 Apr 2006 10:30:08 -0500
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I picked up a couple of really nice big baking potatoes yesterday.  I was
simply going to bake one of them today and reserve the other for another
time.  Then this morning I saw TFM's photo on alt.binaries.food of the
twice-baked potato kili made.  Okay, twice baked is the way I'm gonna go.

I'm one of those who likes to rub the potato skin with oil or butter and
sprinkle with salt.  I really don't like baked potatoes wrapped in foil; I
eat the skins and they come out nice and crispy this way.

I don't have sour cream so after I scoop out the innards (that's a technical
term!) I'll just be stirring in butter, salt, pepper, shredded grueyere
cheese and bacon bits.  (Not Bac-O's textured soy protein.)  I'll use my
stick blender to mix it all together then spoon it back in the potato shell.
Then it goes back into the hot oven until everything is nice and melty and
lightly toasty on top.

I've been invited to a small cookout tomorrow and was asked to bring a
side-dish.  I asked if scalloped potatoes with some diced ham would be okay.
The answer was a resounding YES!  I'll prepare a double-batch of the
potatoes and I have a rectangular tin-foil pan the perfect size for this.
No need to worry about bringing home a baking dish to wash.

Scalloped Potatoes (from the 1950 Betty Crocker Picture Cook Book)

Place a layer of thin raw potato slices (about 6 white potatoes) in a
greased casserole dish or baking pan.  Sprinkle with (combined) 1 Tbs.
flour, salt & pepper.  Dot with butter.  Continue, making 3 layers.  Pour in
milk to barely cover.  Bake at 350F until tender (1 hour).

This is a basic recipe and I usually add some minced onion.  Also a little
sweet paprika and dried parsley flakes just to give it a little colour.
I'll be doubling the recipe and adding a couple of cups of diced cubed ham.
I'll bake it at home, cover it with foil, drive over and keep it warm in the
oven (I've already cleared this).

The hosts are grilling chicken.  Another guest is bringing cole slaw (which
I don't care for) and someone else is bringing a layered bean salad thing.
One of the guys offered to bring some of those little French rolls, the ones
that heat up to be all nice and crispy.  There will be a tossed salad.
Plenty of wine and beer, although I'm going to spring for a bottle of wine
to take along, too.

Should be a nice time and the weather is perfect since the nasty storms we
had on Tuesday night.  Temps have dropped and it will only be about 82F
tomorrow!

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From: Ted Campanelli 
Date: Fri, 28 Apr 2006 16:08:23 GMT
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If you are concerned about the extra carbs get some extract of white 
kidney beans.  2 1,000 mg capsules taken prior to a heavy starch/carb 
meal will block absorbtion of the majority of the carbs.  Brand names 
include Carb Cutter, Carb blocker, etc.

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From: Jill McQuown 
Date: Fri, 28 Apr 2006 12:23:29 -0500
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Ted Campanelli wrote:
> If you are concerned about the extra carbs get some extract of white
> kidney beans.  2 1,000 mg capsules taken prior to a heavy starch/carb
> meal will block absorbtion of the majority of the carbs.  Brand names
> include Carb Cutter, Carb blocker, etc.

Ted, I'm sure you were posting that on behalf of carb-conscious people.  I'm
not one of them.  But it's good information assuming this supplement doesn't
interfere with prescription medication, diabetes and other dietary stuff
that might require low-carbing.

I just learned it's supposed to rain buckets tomorrow so the cookout will
probably be postponed.  The hosts have a lovely home but not really the
facilities to cook and serve indoors for 7-8 people.  Lots of storms have
blown through here recently.  It's still tornado season.

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From: Mark Thorson 
Date: Fri, 28 Apr 2006 12:11:06 -0700
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Ted Campanelli wrote:
> If you are concerned about the extra carbs get some extract
> of white kidney beans.  2 1,000 mg capsules taken prior to a heavy
> starch/carb meal will block absorbtion of the majority of the carbs.
> Brand names include Carb Cutter, Carb blocker, etc.

Baloney.  Those things are frauds.
Read about them on the FDA web site:

http://www.fda.gov/bbs/topics/news/2004/NEW01045.html

Here's the specific products that
FDA threatened with legal action:

http://www.cfsan.fda.gov/%7Edms/wl-list.html

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From: slartibartfast 
Date: Fri, 28 Apr 2006 14:29:58 -0400
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Jill wrote:
> Scalloped Potatoes (from the 1950 Betty Crocker Picture Cook Book)
> 
> Place a layer of thin raw potato slices (about 6 white potatoes) in a
> greased casserole dish or baking pan.  Sprinkle with (combined) 1 Tbs.
> flour, salt & pepper.  Dot with butter.  Continue, making 3 layers.  Pour in
> milk to barely cover.  Bake at 350F until tender (1 hour).

Hmmmmmm scalloped potatoes. If it where me, I'd add some 
Roquefort to that. Heh, I think I know what I'll be making for dinner 
tomorrow night now. Thanks.

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From: aem 
Date: 28 Apr 2006 12:07:41 -0700
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Jill wrote:
> Scalloped Potatoes (from the 1950 Betty Crocker Picture Cook Book)
>
> Place a layer of thin raw potato slices (about 6 white potatoes) in a
> greased casserole dish or baking pan.  Sprinkle with (combined) 1 Tbs.
> flour, salt & pepper.  Dot with butter.  Continue, making 3 layers.  Pour in
> milk to barely cover.  Bake at 350F until tender (1 hour).
>
> This is a basic recipe  .... [snip]

There are a lot of recipes.  Here's a tip [or a personal bias,
depending on your POV]  for just about all of them.  The best servings
of scalloped or gratin potatoes are those from the top layer and the
bottom scrapings because of the extra texture and caramelization.  To
maximize that, use the widest, shallowest baking dsh you have that fits
the quantity.    -aem

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From: Jill McQuown 
Date: Fri, 28 Apr 2006 15:18:06 -0500
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aem wrote:
> There are a lot of recipes.  Here's a tip [or a personal bias,
> depending on your POV]  for just about all of them.  The best servings
> of scalloped or gratin potatoes are those from the top layer and the
> bottom scrapings because of the extra texture and caramelization.  To
> maximize that, use the widest, shallowest baking dsh you have that fits
> the quantity.    -aem

I should achieve this result using this tinfoil baking pan.  Usually I use a
9x12 glass baking dish so yes, it does get nice and browned both top and
bottom.  Truly a simple and simply delicious potato dish!

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From: Jke 
Date: Wed, 3 May 2006 22:53:34 +0200
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Sounds like good eating.

The low carbers could do a gratin with things like carrots, celeriac, 
parsnips etc. I am sure most of those woudl be fantastic with (mild) blue 
cheeses, too.


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