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Subject: Anthony Bourdain's Les Halles potatoes
Newsgroups: rec.food.cooking

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From: daveyjakob[at]netscape.net
Date: 10 Oct 2006 16:47:33 -0700
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Could anyone tell me the name of the potatoes A.B. uses in his
restaurant?  It's in the cookbook.    It's actually the name of the
distibutor, and not a type of potato.

Thanks

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From: Bob Terwilliger <virtualgoth[at]die_spammer.biz>
Date: 11 Oct 2006 03:04:01 -0500
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daveyjakob asked:
> Could anyone tell me the name of the potatoes A.B. uses in his
> restaurant?  It's in the cookbook. It's actually the name of the
> distibutor, and not a type of potato.

Here's what the book says: "An Idaho potato, roughly peeled, is what we use.
Specifically, we use what is called a GPOD 70 potato -- meaning it's an
Idaho potato of a certain size conducive to perfect fry-dom. It comes 70 to
a case."

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From: Steve Wertz <swertz[at]cluemail.compost>
Date: Wed, 11 Oct 2006 16:22:44 GMT
--------
daveyjakob asked:
> Could anyone tell me the name of the potatoes A.B. uses in his
> restaurant?  It's in the cookbook.    It's actually the name of the
> distibutor, and not a type of potato.

<a href="http://www.gpod.org/">http://www.gpod.org/</a>

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From: Taterman <dodiorne[at]potato.idaho.gov>
Date: 13 Oct 2006 07:41:01 -0700
--------
daveyjakob asked:
> Could anyone tell me the name of the potatoes A.B. uses in his
> restaurant?  It's in the cookbook.    It's actually the name of the
> distibutor, and not a type of potato.

<a href="http://directory.idahopotato.com/dir_entry.php?id=20&m=shipper">http://directory.idahopotato.com/dir_entry.php?id=20&m=shipper</a>

GPOD is an Idaho shipper that specializes in the Russet Burbank
variety. This variety, named after the scientist Luther Burbank, is
very high in solids (starch) and low in moisture. It is the preferred
variety for preparing fresh cut fries and is used in many recipes
calling for a low moisture potato. The link above lists the GPOD
contact information, but unfortunately the web site does not currently
seem to be active. Much of the GPOD product is sold at terminal markets
such as Hunts Point, where they have established a loyal following over
the years. When trying to replicate the recipe, look for the variety
name on the bag or carton and the "grown in Idaho" seal to confirm that
the potatoes actually came from Idaho.

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From: JoeSpareBedroom <dishborealis[at]yahoo.com>
Date: Fri, 13 Oct 2006 14:42:38 GMT
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Taterman wrote:
> GPOD is an Idaho shipper that specializes in the Russet Burbank
> variety. This variety, named after the scientist Luther Burbank, is
> very high in solids (starch) and low in moisture.

It's also one of the most heavily poisoned potato varieties on earth. Bon 
appetit! 

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From: Goomba38 <goomba38[at]comcast.net>
Date: Fri, 13 Oct 2006 12:29:26 -0400
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JoeSpareBedroom wrote:
> It's also one of the most heavily poisoned potato varieties on earth. Bon 
> appetit! 
 
Do you mean "poisonous" ??

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From: JoeSpareBedroom <dishborealis[at]yahoo.com>
Date: Fri, 13 Oct 2006 16:37:39 GMT
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Goomba38 wrote:
> Do you mean "poisonous" ??

No. I mean "poisoned" by pesticides and fungicides, many of which are 
systemic, meaning they're absorbed into the plant, so they cannot be washed 
off. This particular type of potato is much more heavily treated than other 
potatoes, and vegetables in general. The reason is simple: The primary 
market for Russet Burbanks is the fast food biz, dominated by McDonald's, 
who requires absolutely perfect potatoes with almost zero imperfections.

The land on which they're grown is largely barren of other forms of life. 
This is not normal on most farms, even when some chemicals are used.

In a book I read which described the industry, one farmer commented that 
when his wife wants potatoes for family consumption, she goes down the road 
to an organic grower. 

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From: Donald Martinich <dutchm[at]dcn.org>
Date: Fri, 13 Oct 2006 17:55:36 -0700
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Taterman wrote:
> GPOD is an Idaho shipper that specializes in the Russet Burbank
> variety. This variety, named after the scientist Luther Burbank, is
> very high in solids (starch) and low in moisture.

Idaho Russets are very good for frying, but I found something better.  
In my last cooking job, I was able to try to produce perfect french 
fries.  I ended up double-frying hand-cut Nevada Russets.  They were 
from the Winnemucca area. Here's a shipper's website:
<a href="http://www.usfds.com/fresh_potatos.htm">http://www.usfds.com/fresh_potatos.htm</a>

Eat well and often-


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