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Subject: bake new new potatoes
Newsgroups: rec.food.cooking

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From: eric[at]egypt.net (eric)
Date: 23 Jul 2003 08:16:30 -0700
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I have a question about baking potatoes. Does anyone know how long out
of the ground a potato has to be in order to bake correctly?

thanks,  eric

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From: John Gaughan 
Date: Wed, 23 Jul 2003 10:26:58 -0500
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I don't think it matters. My uncle grows his own potatoes and he eats 
them the same day he digs them up. You should probably wait long enough 
to wash all the dirt off though ;-)

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From: Kendall F. Stratton III 
Date: Wed, 23 Jul 2003 11:38:14 -0400
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eric wrote:
> I have a question about baking potatoes. Does anyone know how long out
> of the ground a potato has to be in order to bake correctly?

New Potatoes...

In our/my case... 'bout 3 minutes... as much time as it takes to run to the
garden... dig/wash/rinse the spuds.. pat 'em dry... and toss it into the
preheated oven...

The iddy-biddy 'taters are also awesome when diced/seasoned and
tossed/roasted on a greased sheetpan... served with Salisbury Steaks and
'yer favorite BEET greens (with a splash of apple cider vinegar)!!!

Mmmmmmmm!!!

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From: eric[at]egypt.net (eric)
Date: 23 Jul 2003 14:09:23 -0700
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The reason i posed this question is that my experience has been that
when I take potatoes out of the ground and put them into the oven to
bake, they just don't cook, they remain hard. Just took some out of
the ground now and thought i'd ask,

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From: vinceporoke[at]hotmail.com (Vince Poroke)
Date: 23 Jul 2003 16:08:39 -0700
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K3 wrote:
> The iddy-biddy 'taters are also awesome when diced/seasoned and
> tossed/roasted on a greased sheetpan... served with Salisbury Steaks and
> 'yer favorite BEET greens (with a splash of apple cider vinegar)!!!

SALSBURY STEAKS!!!!  I have been trying to think of that.  I know it
is mundane and ubiquitous but I couldn't think of it.  Do you have a
recipe for it?  The reason I am asking you rather than searching
google is because you mentioned it and I figure you have a tested
recipe.  I just don't want to get flamed.

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From: Kendall F. Stratton III 
Date: Thu, 24 Jul 2003 06:20:57 -0400
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Vince Poroke wrote:
> SALSBURY STEAKS!!!!  I have been trying to think of that.  I know it
> is mundane and ubiquitous but I couldn't think of it.  Do you have a
> recipe for it? 

I use Mom's 'ol meatloaf recipe... actually, no recipe at all... just some
ground beef, ground pork, stale bread cut into cubes (or breadcrumbs), whole
eggs, sautéed/sweated onions & green peppers, S&P... the only difference is
that they're molded into small/thin patties instead of a large loaf...

Brown 'em in your favorite cast-iron skillet... move them to a semi-deep
baking dish... add some flour to the drippings, some water, a splash of
Worcestershire sauce... garlic/onion powder... a small can of sliced
mushrooms... more S&P... I like adding diced pimentos... add whatever 'ya
like!!!   Simmer the mushroom gravy 'tll it's nice & thick... pour over the
Salisbury Steaks and keep it all warm in the oven 'til ready to serve.

Mmmmmmm!!!

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From: penmart01[at]aol.como (Sheldon)
Date: 23 Jul 2003 20:18:22 GMT
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eric writes:
>Does anyone know how long out of the ground a potato 
>has to be in order to bake correctly?

Define "correctly".

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From: Dave Smith 
Date: Wed, 23 Jul 2003 16:32:53 -0400
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eric wrote:
> I have a question about baking potatoes. Does anyone know how long out
> of the ground a potato has to be in order to bake correctly?

It's kind of early in the season to be harvesting baking potatoes. The
little guys you'd be digging up now would probably be better boiled.

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From: Dora 
Date: Wed, 23 Jul 2003 20:05:56 -0400
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eric wrote:
> I have a question about baking potatoes. Does anyone know how long out
> of the ground a potato has to be in order to bake correctly?

I don't think it matters how long it has been out of the ground.  What does
matter is the maturity of the potato.
A good baked potato has a mealy texture, which a new potato won't have.
Mature russets give the best results.  Personally, I enjoy those small new
ones just boiled and buttered.

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From: alzelt 
Date: Thu, 24 Jul 2003 02:01:40 GMT
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eric wrote:
> I have a question about baking potatoes. Does anyone know how long out
> of the ground a potato has to be in order to bake correctly?

Perhaps you should clarify that question. For many, the "new" potato is 
boiled, after a scrubbing that removes the skin. Some potatoes, russet, 
are made to be baked. Others are best boiled.

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From: eric[at]egypt.net (eric)
Date: 24 Jul 2003 00:31:09 -0700
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alzelt wrote:
> Perhaps you should clarify that question. For many, the "new" potato is 
> boiled, after a scrubbing that removes the skin. Some potatoes, russet, 
> are made to be baked. Others are best boiled.

Right. I live in Spain and just harvested some self-planted potatoes
that started themselves from some I left in the ground, overlooked so
to speak. This happens every year. They are quite large and mature, I
guess they are not "new" potatoes. I have heard it has something to do
with a conversion to starch that makes freshly dug potatoes
un-bakeable for a couple of weeks after harvest. Trying to confirm
this here with folks on this list.


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