Subject: Mashed Potatoes: skin on or skinless ?
Newsgroups: rec.food.cooking
From: Niki (webmaster at nikibone.com)
Date: Mon, 20 Jan 2003 11:43:05 -0500
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I'm getting ready to make mashed potatoes. I have leftover crockpot beef stew that I want to top them with (no comments about ending a sentence with a preposition please). It's comfort food season ya know. Peel the potatoes or not: that's the question....
From: Sheryl Rosen (catmandy at optonline.net)
Date: Mon, 20 Jan 2003 16:38:52 GMT
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I'm sorry. Only you can answer that question. Do you like potato skins in your mashed potatoes?
I happen to like the peels in the mashed potatoes. Lots of people don't though.
I'm afraid this is a question that relies on your personal choice.
From: Quasinerd (Quasinerd at netscape.net)
Date: Mon, 20 Jan 2003 18:37:33 GMT
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> I'm getting ready to make mashed potatoes. Peel the potatoes
> or not: that's the question....
A friend uses the pealer to make the potatoes look striped - half pealed. :-)
From: Sheldon (Penmart10 at optonline.net)
Date: Mon, 20 Jan 2003 19:37:04 GMT
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Quasinerd wrote:
> A friend uses the pealer to make the potatoes look
> striped - half pealed. :-)
You friggin' Ding Dong School drop out... it's PEEL!
You didn't even read (comprehend) the post you replied to... see how many functional illiterates there are... I mean like the correct spelling was right in your face, but no, you had to PEAL your IDIOT'S bell TWICE... DING DONG! You, you, you homonym, you! And no, that doesn't mean you're gay, it means you're, um, sad.
From: Quasinerd (Quasinerd at netscape.net)
Date: Mon, 20 Jan 2003 21:47:56 GMT
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Sheldon said:
> You friggin' Ding Dong School drop out... it's PEEL!
You are right, now I just have to redeem the sentence by finding a way to peal the peeled potatoes.
From: Scott (lupis49 at go.com)
Date: Mon, 20 Jan 2003 17:32:24 -0600
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Quasinerd wrote:
> You are right, now I just have to redeem the sentence
> by finding a way to peal the peeled potatoes.
Watch out, you might receive an unapeeling response from Mr. Grammar
From: stan at temple.edu
Date: 20 Jan 2003 16:40:57 GMT
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Niki wrote:
> I'm getting ready to make mashed potatoes. I have leftover crockpot beef
> stew that I want to top them with (no comments about ending a sentence with
> a preposition please). It's comfort food season ya know. Peel the potatoes
> or not: that's the question....
The answer's entirely up to you. I prefer mashed potatoes to have no lumps. Peeling potatoes is essential for lump-free mashed potatoes. Other's don't mind the peels in their mashed potatoes.
From: Miss Jaime (missjaime318 at hotmail.com)
Date: Mon, 20 Jan 2003 11:47:56 -0500
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Niki wrote:
>I'm getting ready to make mashed potatoes. ... Peel the potatoes
>or not: that's the question....
I always peel mine but only because my kids will not eat mashed potatoes with the skins in them. Fussy. If I was making them for just myself, I'd leave the well scrubbed peels on.
From: The Ranger (cuhulain__98 at yahoo.com)
Date: Mon, 20 Jan 2003 09:03:49 -0800
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Niki asked:
>I'm getting ready to make mashed potatoes. ... Peel the potatoes
>or not: that's the question....
Peel. It's nothing to peel 'em once they're boiled but if you find holding hot potatoes difficult, peel 'em prior.
From: Sheldon (Penmart10 at optonline.net)
Date: Mon, 20 Jan 2003 18:36:54 GMT
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The Ranger wrote:
> Peel. It's nothing to peel 'em once they're boiled
Yeah, right... with asbestos gloves... or you like cold mashed potatoes. I've never heard of anyone peeling potatoes for mashed after boiling. It's patently obvious that you've never made mashed potatoes.
From: The Ranger (cuhulain__98 at yahoo.com)
Date: Mon, 20 Jan 2003 10:55:36 -0800
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Sheldon whined:
> Yeah, right... with asbestos gloves... or you like cold mashed
> potatoes.
Not everyone has your tender hands, or severe handicap with lack of brains. Stripping the skin off boiled potatoes is easy, painless, and quick -- if you know how and use the right tools.
> I've never heard of anyone peeling potatoes for mashed after
> boiling.
Yep. "Rocket scientist" would explain many things about you. Mental.
From: Sheldon (Penmart10 at optonline.net)
Date: Mon, 20 Jan 2003 19:37:04 GMT
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The Ranger wrote:
> Yep. "Rocket scientist" would explain many things about you. Mental.
>
> The Pinochios... Mrs. Ranger and Mr. Deacon
LIARS!
From: Deacon (deacon_2002 at hotmail.com)
Date: Mon, 20 Jan 2003 14:48:55 -0500
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Sheldon wrote:
> Yep. "Rocket scientist" would explain many things about you. Mental.
>
> The Pinochios... Mrs. Ranger and Mr. Deacon
LIARS!
Huh?
From: The Ranger (cuhulain__98 at yahoo.com)
Date: Mon, 20 Jan 2003 12:07:51 -0800
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Sheldon, in a classic IKYABWAI post, raged:
[snip of regular drool-laced puling]
Yep.
Unimaginative.
Repetitive.
Typical.
From: Archon (sequoia at tiscali.dk)
Date: Mon, 20 Jan 2003 23:48:27 +0100
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The Ranger wrote:
> Not everyone has your tender hands, or severe handicap with lack of brains.
> Stripping the skin off boiled potatoes is easy, painless, and quick -- if
> you know how and use the right tools.
I always peel them before boiling. It tastes better and is faster to me. I hate peeling them after they are boiled.
Michael Nielsen
From: sf (sf at pipeline.com)
Date: Mon, 20 Jan 2003 15:25:45 -0800
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Archon wrote:
> I always peel them before boiling. It tastes better and is faster to me.
> I hate peeling them after they are boiled.
Yeah, what you said. The steam burns, knife or not, and the spuds cool down while you're peeling them. I prefer to just drain and mash.
My mother is an "after cooking" peeler but I simply could not carry on with the family tradition!
From: Pam Jacoby (pjjehg at frontiernet.net)
Date: Mon, 20 Jan 2003 18:42:29 -0600
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sf wrote:
> Yeah, what you said. The steam burns, knife or not, and the
> spuds cool down while you're peeling them. I prefer to just
> drain and mash.
>
> My mother is an "after cooking" peeler but I simply could
> not carry on with the family tradition!
If you're going to mash 'em anyway, use a ricer---it'll do the peeling for you. I have a recipe that requires the potatoes be cooked skin on. I tried it once cooking the potatoes after peeling and it definitely doesn't work!
Pam, posting after many years absence; maybe I'll get rehooked on the group
From: sf (sf at pipeline.com)
Date: Mon, 20 Jan 2003 21:29:55 -0800
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Pam Jacoby wrote:
> If you're going to mash 'em anyway, use a ricer---it'll do the peeling for
> you. I have a recipe that requires the potatoes be cooked skin on. I tried
> it once cooking the potatoes after peeling and it definitely doesn't work!
I use a ricer any way for mashing. Rice & whip. Cooking w/o skins takes some care and experience.
From: Sheldon (Penmart10 at optonline.net)
Date: Tue, 21 Jan 2003 01:02:57 GMT
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Archon wrote:
> I always peel them before boiling. It tastes better and is faster to me.
> I hate peeling them after they are boiled.
You couldn't even if you wanted to, not fresh out of the boiling water, not with bare hands... and by the time you peeled a pound they'd be cold, or over cooked from sitting in the hot water... I suppose shit for brains up there handles hot potatoes with the same tongs what put those dents in his head when he was birthed.
From: The Ranger (cuhulain__98 at yahoo.com)
Date: Mon, 20 Jan 2003 17:46:15 -0800
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Sheldon, still brainless, posted:
> You couldn't even if you wanted to, not fresh out of the boiling
> water, not with bare hands... and by the time you peeled a pound
> they'd be cold, or over cooked from sitting in the hot water...
Again, you wouldn't know given your current tirade but don't let that stop you from blustering and postering. Since you're too stupid to understand something once, I'll retype it for you. You can peel fresh-boiled potatoes quicker than with a peeler. /You/ can't -- as you demonstrate with every post -- but others can and do.
BTW: The farmer that birthed you... Is he still porkin' your bovine ma or has he moved on to lettin' you gum him while on your knees?
From: Scott (lupis49 at go.com)
Date: Mon, 20 Jan 2003 20:14:41 -0600
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The Ranger wrote:
> BTW: The farmer that birthed you... Is he still porkin' your bovine ma or
> has he moved on to lettin' you gum him while on your knees?
Ranger - don't bother, It's a losing battle with ol' Shelley. No matter what you say, she'll come back with another assenine outburst. The best thing to do with girls like her is to say nothing, she'll get the idea eventually. If you really want to get her in a hissy fit, use a little improper grammar.
From: Sheldon (Penmart10 at optonline.net)
Date: Tue, 21 Jan 2003 03:34:27 GMT
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Scott wrote:
> Ranger - don't bother, It's a losing battle with ol' Shelley. No matter
> what you say, she'll come back with another assenine outburst.
The ladies here are just gonna love the likes of you, when they strangle you with their bras, you misogynistic little prick.
From: Scott (lupis49 at go.com)
Date: Mon, 20 Jan 2003 22:22:23 -0600
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Sheldon wrote:
> The ladies here are just gonna love the likes of you, when they strangle you
> with their bras, you misogynistic little prick.
Oooh, did I make poor little Shelley mad with something I said? Maybe now you know how it feels when you berate and blast others in the group (ones who actuallly care or listen to your babble). That's all for me with this thread, have a nice pathetic life!
From: stan at temple.edu
Date: 21 Jan 2003 22:26:28 GMT
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Scott wrote:
> Ranger - don't bother, It's a losing battle with ol' Shelley. No matter
> what you say, she'll come back with another assenine outburst.
Yup, only those with a serious intellectual deficit can ever hope to win an argument with Shelly.
From: jarkat2002 at aol.come.on (Jarkat2002)
Date: 21 Jan 2003 02:16:58 GMT
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The Ranger wrote:
>BTW: The farmer that birthed you... Is he still porkin' your bovine ma or
>has he moved on to lettin' you gum him while on your knees?
RANGER!!!!
hehehehe
~Kat
From: Sheldon (Penmart10 at optonline.net)
Date: Tue, 21 Jan 2003 03:04:40 GMT
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The Ranger wrote:
>but don't let that stop you from blustering and postering.
Postering... so that's what you're doing... ahahahaha...
>You can peel fresh-boiled potatoes quicker than with a peeler.
And how will you hold it, poke a stick in it, I've tried that years ago, with a fork... but not steaming hot you can't... what a gluey mess!
All you're accomplishing with your juvenile tantrum is proving you've never boiled a potato... getting the potatoes into the pot you do fine, it's heating the water on your toys r us stove where you have problems... idiot.
From: The Ranger (cuhulain__98 at yahoo.com)
Date: Mon, 20 Jan 2003 19:29:11 -0800
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Sheldon wrote:
> >but don't let that stop you from blustering and postering.
>
> Postering... so that's what you're doing... ahahahaha...
Oooohhh... A /spelling-lame/... You're good. Heh.
> >You can peel fresh-boiled potatoes quicker than with a
> >peeler.
>
> I've tried that years ago, with a fork...
Sort of like your Real Life® sex.
> but not steaming hot you can't... what a gluey mess!
I never said to use a fork but I can understand your not knowing how to use anything else. That's fine. I'll try another shot at getting you to understand. Not everyone has to worry about getting their little fingers burned, or not knowing how to use the multitude of tools available in most
kitchens.
You never did answer my question. I understand your limited attention span is focused elsewhere.
From: Miss Jaime (missjaime318 at hotmail.com)
Date: Tue, 21 Jan 2003 00:25:47 -0500
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The Ranger wrote:
>I never said to use a fork but I can understand your not knowing how to use
>anything else. That's fine. I'll try another shot at getting you to
>understand. Not everyone has to worry about getting their little fingers
>burned, or not knowing how to use the multitude of tools available in most
>kitchens.
Okay then...tell us how *YOU* do it Mr. Smartass.
Frankly...and I never *imagined* I would say this in my lifetime..but I have to agree with Sheldon on this one. It's a right bloody pain in the ass to try to peel potatoes that have just come off the boil and are so piping hot you cannot even handle them properly.
From: BOB (mnm at abc.com)
Date: Tue, 21 Jan 2003 05:46:19 GMT
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Miss Jaime wrote:
> Okay then...tell us how *YOU* do it Mr. Smartass.
I bet ranger boy is going to say to put the 'taters through a potato ricer...comes out *almost* mashed while the peeling stays behind. Not exactly the same as peeling, but the result is similar.
From: The Ranger (cuhulain__98 at yahoo.com)
Date: Tue, 21 Jan 2003 06:24:43 -0800
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BOB wrote:
> I bet ranger boy is going to say to put the 'taters through a potato
> ricer...comes out *almost* mashed while the peeling stays behind.
> Not exactly the same as peeling, but the result is similar.
I don't know what a potato ricer is. Sounds like a tool Shelly should use, though, since it'll save his tender fingers from being burned.
From: Miss Jaime (missjaime318 at hotmail.com)
Date: Tue, 21 Jan 2003 09:30:05 -0500
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The Ranger wrote:
>I don't know what a potato ricer is.
https://americanhistory.si.edu/kitchen/tools02_01.htm
From: Miss Jaime (missjaime318 at hotmail.com)
Date: Tue, 21 Jan 2003 09:31:32 -0500
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The Ranger wrote:
>I don't know what a potato ricer is.
https://www.amazon.com/dp/B00004OCJQ/
From: The Ranger (cuhulain__98 at yahoo.com)
Date: Tue, 21 Jan 2003 07:04:39 -0800
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Miss Jaime helpfully posted when I copped:
>
https://www.amazon.com/dp/B00004OCJQ/
Oooooohhhh... Let me update my plea; I don't own a potato ricer.
From: Ranee Mueller (raneemdonot at spamharbornet.com)
Date: Tue, 21 Jan 2003 11:32:58 -0800
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The Ranger wrote:
> Oooooohhhh... Let me update my plea; I don't own a potato ricer.
I got one for Christmas from a friend and I _love_ it.
From: Miss Jaime (missjaime318 at hotmail.com)
Date: Tue, 21 Jan 2003 18:27:06 -0500
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The Ranger wrote:
>Oooooohhhh... Let me update my plea; I don't own a potato ricer.
Don't you just love it when you find a new kitchen gadget you just *got* to have. :-)
From: Miss Jaime (missjaime318 at hotmail.com)
Date: Tue, 21 Jan 2003 09:32:37 -0500
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The Ranger wrote:
>I don't know what a potato ricer is.
http://www.cucinadirect.com/go/Product_4473.html [archive.org]
Just thought I would share a few links so you can learn what a ricer is.
From: Deacon (deacon_2002 at hotmail.com)
Date: Tue, 21 Jan 2003 10:44:25 -0500
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The Ranger wrote:
>I don't know what a potato ricer is.
A ricer looks like a big garlic press and they are a nice treatment to potatoes, occassionally. You get a uniform "granularity" to them.
One thing that the ricer is good for in my kitchen is when I have boiled a large amount of whole potatoes, it is easier to rice then mash them. For mashing them I typcally dice the potatoes in uniform cubes.
From: The Ranger (cuhulain__98 at yahoo.com)
Date: Mon, 20 Jan 2003 21:58:35 -0800
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Miss Jaime
> Okay then...tell us how *YOU* do it
Very easily -- and without any burns, scalds or blisters. I've also never cut myself using this method. I have shaved a nice chunk off my thumb once when using a peeler and having the potatoes slick up from the starch.
1) Drain excess water.
2) Reach in with hands, or metal tongs (or even two serving spoons).
2a) Remove one potato.
3) Place into bowl.
4) With a paring knife, peel peel in strips, turning potato as peel peels.
5) Return stripped potato to bowl mixing bowl; restart process until complete.
Whether Sheldon believes me or not, matters less than a little. Whether Sheldon believes that I serve hot food cold matters even less. What you believe... <shrug>
From: Samantha (siloon at snip.net)
Date: Tue, 21 Jan 2003 01:13:27 -0500
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The Ranger wrote:
> 1) Drain excess water.
> 2) Reach in with hands, or metal tongs (or even two serving spoons).
> 2a) Remove one potato.
> 3) Place into bowl.
> 4) With a paring knife, peel peel in strips, turning potato as peel peels.
> 5) Return stripped potato to bowl mixing bowl; restart process until complete.
I'm not in the middle of your bickering. I would just like you to answer a question (as I hate peeling potatoes) and that is, how do you get from point 3 to 4? I've peeled potatoes after boiling them, and the peel just about slips off, but they aren't warm enough after that to properly mash with a ricer. They have to cool down a bit for me to handle enough for the peel to slip off. Even using tongs and a spoon for the peel, they still have to be rather cool, and then once I get through all five pounds of spuds, they are all too cool to make a proper (for me) pot of mashed taters.
Let me know what I am missing here and I'm a convert!
Best regards,
Samantha
From: The Ranger (cuhulain__98 at yahoo.com)
Date: Mon, 20 Jan 2003 22:49:27 -0800
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Samantha asked when I wrote:
> > 1) Drain excess water.
> > 2) Reach in with hands, or metal tongs (or even two serving
> > spoons).
> > 2a) Remove one potato.
> > 3) Place into bowl.
> > 4) With a paring knife, peel peel in strips, turning potato as
> > peel peels.
> > 5) Return stripped potato to bowl mixing bowl; restart
> > process until complete.
>
> [..] how do you get from point 3 to 4? [snip]
You draw the blade (either back or edge, it matters not at all since I use both indiscriminately) from one end to the next, scraping softly. As you noted (in the part I've deleted from your message), the peel slips off very easily. It takes very little time to peel them for me and the heat is still quite high when I first start mashing and mixing[1]. I use my hands for both pick-up, spinning, and moving on to the next 'tator. My MIL uses spoons in a similar manner without ever touching the suckers but I just marvel at her latent talents.
If handling the newly boiled potatoes is too intense, there are some heavy rubber (non-toxic) gloves available for food service that work very nicely, too. They don't remove all the heat but if you stick you fingers into the middle of something very hot, you at least won't blister your unfortunate fingers.
[1] I don't mash or smash any potatoes until I have them all peeled, so heat loss is minimal during the waiting period.
From: Deacon (deacon_2002 at hotmail.com)
Date: Tue, 21 Jan 2003 11:24:05 GMT
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I use a similar method when I microwave potatoes (boiled they get peeled first...I find it easier to handle a potato that is raw)...but if I am cooking just for myself, I will toss a couple of washed poatoes (peel on) in the microwave and cook them until done (about 8 minutes or so)...grap them with a paper towel or whatever and drop them on a board, cut in half and the skin literally falls off as you work it with the edge of a knife.
From: Deacon (deacon_2002 at hotmail.com)
Date: Tue, 21 Jan 2003 12:12:36 GMT
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Deacon wrote:
>I use a similar method when I microwave potatoes (boiled they get
>peeled first...I find it easier to handle a potato that is raw)...but
>if I am cooking just for myself, I will toss a couple of washed
>poatoes (peel on) in the microwave and cook them until done (about 8
>minutes or so)...grap them with a paper towel or whatever and drop
>them on a board, cut in half and the skin literally falls off as you
>work it with the edge of a knife.
"grap" them?
What the hell is "grap"?
Maybe "grasp" would work there :-)
Big fingers, little keys...
From: The Ranger (cuhulain__98 at yahoo.com)
Date: Tue, 21 Jan 2003 06:29:11 -0800
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Deacon added:
> cook them until done (about 8 minutes or so)...grab them
> with a paper towel or whatever and drop them on a board,
I hadn't thought about using a paper towel. That'd strip the skins as quick as the knife blade, probably quicker. The paper towel'd also provide temporary insulation against the extreme heat.
Hmmm. I'll just have to give it a try tonight.
From: Sheldon (Penmart10 at optonline.net)
Date: Tue, 21 Jan 2003 14:28:36 GMT
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Deacon wrote:
> I use a similar method when I microwave potatoes (boiled they get
> peeled first...I find it easier to handle a potato that is raw)...but
> if I am cooking just for myself, I will toss a couple of washed
> poatoes (peel on) in the microwave and cook them until done (about 8
> minutes or so)...grap them with a paper towel or whatever and drop
> them on a board, cut in half and the skin literally falls off as you
> work it with the edge of a knife.
Liars... both lying bastards drowning in potato soup... neither has ever boiled a potato, never even boiled water, neither liar has a pot to piss in. Give it up...everyone sees that you're both LIARS.
From: Pepe (the.paperclip at the.magnet.in.your.desk)
Date: Tue, 21 Jan 2003 09:43:33 -0500
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Sheldon wrote:
> Liars... both lying bastards drowning in potato soup... neither has ever
> boiled a potato, never even boiled water, neither liar has a pot to piss in.
> Give it up...everyone sees that you're both LIARS.
Hey Bud, you are better off saying "it was a lie" rather than calling someone a "liar". Why do you post to this nut-hatch newsgroup anyway?
From: Sheldon (Penmart10 at optonline.net)
Date: Tue, 21 Jan 2003 16:12:50 GMT
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PepePinhead wrote:
> Hey Bud, you are better off saying "it was a lie" rather than calling
> someone a "liar".
I'm better off doing as I damn well please, you functionally illiterate douche bag.
>Why do you post to this nut-hatch newsgroup anyway?
I'm the landlord,... yoose wanna be evicted for inadequate IQ, pinhead.
From: The Ranger (cuhulain__98 at yahoo.com)
Date: Tue, 21 Jan 2003 06:58:05 -0800
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Sheldon wailed infantiley:
[snip of Sheldon-screed not worth reading]
Boy. You told me. Yep.
ObTopic: Yukons aren't worth the effort of peeling.
From: Deacon (deacon_2002 at hotmail.com)
Date: Tue, 21 Jan 2003 10:45:45 -0500
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Sheldon wrote:
>Liars... both lying bastards drowning in potato soup... neither has ever
>boiled a potato, never even boiled water, neither liar has a pot to piss in.
>Give it up...everyone sees that you're both LIARS.
I want to hear from everyone...
Does everyone here think we are liars?
My goodness, I didn't know Sheldon had taken a poll...please speak up...
From: Miss Jaime (missjaime318 at hotmail.com)
Date: Tue, 21 Jan 2003 09:27:00 -0500
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The Ranger wrote:
>[1] I don't mash or smash any potatoes until I have them all peeled, so heat
>loss is minimal during the waiting period.
I'm assuming here that you boil your potatoes whole.
From: Miss Jaime (missjaime318 at hotmail.com)
Date: Wed, 22 Jan 2003 01:23:47 -0500
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The Ranger wrote:
>Whether Sheldon believes me or not, matters less than a little. Whether
>Sheldon believes that I serve hot food cold matters even less. What you
>believe... <shrug>
I never claimed that I didn't believe you. I just wondered how you did it.
I recall doing this YEARS ago but it was back when my oldest son was small, it was only he and I then (his brother only a lusty twinkle in his 'yet to be met by me' father's eye at the time) and I only cooked a small amount of food for us. For the two of us I could get away with only cooking a couple of potatoes, skinning them hot and mashing them right on our plates.
Funny how I only remembered this after thinking about it for a while. Age must be catching up with me.
From: Bill Reynolds (reynolds at mindspring.com)
Date: Tue, 21 Jan 2003 08:12:34 -0500
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Miss Jaime wrote:
>Frankly...and I never *imagined* I would say this in my lifetime..but
>I have to agree with Sheldon on this one. It's a right bloody pain in
>the ass to try to peel potatoes that have just come off the boil and
>are so piping hot you cannot even handle them properly.
Where did the phrase "piping hot" come from?
From: Miss Jaime (missjaime318 at hotmail.com)
Date: Tue, 21 Jan 2003 09:20:14 -0500
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Bill Reynolds wrote:
>Where did the phrase "piping hot" come from?
Your question made me curious so I went to look it up on the net and found this.....
PIPING HOT
From Steve Ellis: "When I looked up the phrase piping hot in a dictionary, it gave the definition "very hot". When I looked up piping, I didn't find any such sense. Can you elaborate?"
The sense of piping that's relevant here is the one for making a musical sound, as by playing the pipes. The idea is that a dish that's piping hot is one so hot it makes a sizzling or hissing noise, perhaps not closely similar to the sound of the pipes, but at least audible. It's first recorded near the end of the fourteenth century, in Chaucer's Canterbury Tales. In the Miller's Tale it says (in modernised spelling): "Wafers piping hot out of the gleed", where a wafer is a kind of thin cake, baked between wafer-irons, and gleed is the hot coals of a fire.
From: Pepe (the.paperclip at the.magnet.in.your.desk)
Date: Tue, 21 Jan 2003 09:35:46 -0500
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Miss Jaime wrote:
> Your question made me curious so I went to look it up on the net and
> found this.....
>
> PIPING HOT
Funny, I thought it was like this
http://www.poets.org/poems/poems.cfm?prmID=2581 [archive.org]
From: Sheldon (Penmart10 at optonline.net)
Date: Tue, 21 Jan 2003 16:12:50 GMT
--------
Bill Reynolds wrote:
> Where did the phrase "piping hot" come from?
Probably a term attributed to plumbers, particularly steamfitters, as in hot as steam exiting a pipe... 'very hot'
Mirriam Webster
piping hot
Function: adjective
Date: 14th century
: very hot
From: Pepe (the.paperclip at the.magnet.in.your.desk)
Date: Tue, 21 Jan 2003 11:15:52 -0500
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Sheldon wrote:
> Probably a term attributed to plumbers, particularly steamfitters, as in hot
> as steam exiting a pipe... 'very hot'
>
> Mirriam Webster
>
> piping hot
> Function: adjective
> Date: 14th century
> : very hot
Come on 'Sheldon', Mr. Purple Fuzz....
From: TonyaE2 at webtv.net (TNT)
Date: Tue, 21 Jan 2003 22:48:28 -0500 (EST)
--------
The Ranger wrote:
> Not everyone has your tender hands, or severe handicap with lack of
> brains. Stripping the skin off boiled potatoes is easy, painless, and
> quick -- if you know how and use the right tools.
Siting here remembering days when I worked at local Greek Coney Island Every day we had to boil closed to 300 pounds of potatoes UNPEELED for american fries etc. on weekends it was double that amount NOT a pleasant task standing in one spot peeling skins for over 2 hrs N longer Think my hands still have scars from the blisters I got I normally peel my potatoes at home before boil But a top chef told me once that boiling with skins on then peel afterwards for spuds gives it a better flavor. I'll be damn if I EVER peel another skin on potatoe after boiling
From: sf (sf at pipeline.com)
Date: Tue, 21 Jan 2003 21:58:35 -0800
--------
TNT wrote:
> Siting here remembering days when I worked at local Greek Coney
> Island Every day we had to boil closed to 300 pounds of potatoes
> UNPEELED for american fries etc. on weekends it was double that amount
My first job at 16 was waitressing in a small town cafe. During the down times EVERYONE worked in the kitchen and we peeled those suckers before cooking them.
From: terraXXX at att.net (Terra)
Date: Wed, 22 Jan 2003 06:22:41 GMT
--------
As the sun sinks slowly in the west, sf wrote:
>My first job at 16 was waitressing in a small town cafe.
>During the down times EVERYONE worked in the kitchen and we
>peeled those suckers before cooking them.
Hmmm, I've peeled both before cooking (mashed, stews, pot roast) and after (salads, boiled 'n' browned). If I'm peeling them *after* boiling, I wait until they're cool enough to handle, but I'd still rather do it before -- they don't seem as slimey to me. To each their own, I guess...
From: harriet (queenbe at earthlink.net)
Date: Mon, 20 Jan 2003 19:40:13 GMT
--------
Niki wrote:
> I'm getting ready to make mashed potatoes. I have leftover crockpot beef
> stew that I want to top them with (no comments about ending a sentence with
> a preposition please). It's comfort food season ya know. Peel the potatoes
> or not: that's the question....
I never peal the spuds....too much work...cook 'em and mash 'em, is my motto. I prefer to use the thin skinned ones, rather than the russet dense type.
From: Sheldon (Penmart10 at optonline.net)
Date: Mon, 20 Jan 2003 22:01:51 GMT
--------
harriet wrote:
> I never peal the spuds....
Geeze...
From: spence at eai.com (spence)
Date: 20 Jan 2003 15:25:51 -0800
--------
harriet wrote:
> I never peal the spuds....too much work...cook 'em and mash 'em, is my
> motto. I prefer to use the thin skinned ones, rather than the russet
> dense type.
This is the important point. Thin skinned spuds like the small reds and similar hybrids can be left unpeeler. I wouldn't want a russet skin in mine...
From: terraXXX at att.net (Terra)
Date: Mon, 20 Jan 2003 23:29:20 GMT
--------
As the sun sinks slowly in the west, spence wrote:
>I wouldn't want a russet skin in mine...
The only good russet skin is a baked russet skin...
From: Miss Jaime (missjaime318 at hotmail.com)
Date: Tue, 21 Jan 2003 00:49:56 -0500
--------
spence wrote:
> I wouldn't want a russet
>skin in mine...
Well washed..they are good fiber.
From: Niki (webmaster at nikibone.com)
Date: Tue, 21 Jan 2003 08:07:26 -0500
--------
harriet wrote:
: I never peal the spuds....too much work...cook 'em and mash 'em, is my
: motto.
I left them skin on. They turned out delicious ! Just what I was craving. :-)
From: Sheldon (Penmart10 at optonline.net)
Date: Tue, 21 Jan 2003 15:57:50 GMT
--------
Niki (webmaster at nikibone) wrote:
> I like the skin on. delicious ! Just what I was craving.
> :-)
Sheesh, darn this circumcision! :-(
Is Niki Bone your professional name? ;)
From: Pepe (the.paperclip at the.magnet.in.your.desk)
Date: Tue, 21 Jan 2003 11:06:06 -0500
--------
Sheldon wrote:
> Sheesh, darn this circumcision! :-(
> Is Niki Bone your professional name? ;)
Alright Sheldon, you have made your point. Now Shut the Fuck Up!
From: Pepe (the.paperclip at the.magnet.in.your.desk)
Date: Tue, 21 Jan 2003 11:13:29 -0500
--------
Sheldon wrote:
> Sheesh, darn this circumcision! :-(
> Is Niki Bone your professional name? ;)
How about thiS, Sheldon? (.)
Pea brain!
From: Sheldon (Penmart10 at optonline.net)
Date: Tue, 21 Jan 2003 16:36:58 GMT
--------
Pepe wrote:
> How about thiS, Sheldon? (.)
>
> Pea brain!
Wasting your time... you can never be me.
plonk
From: Pepe (the.paperclip at the.magnet.in.your.desk)
Date: Tue, 21 Jan 2003 11:44:19 -0500
--------
Sheldon wrote:
> plonk
Plonk me all you want, Mr 666...
From: Niki (niki at (takethisout)nikibone.com)
Date: Wed, 22 Jan 2003 02:56:35 GMT
--------
Sheldon wrote:
: Sheesh, darn this circumcision! :-(
: Is Niki Bone your professional name? ;)
No comment (insert your own cut of meat joke here) on the circumsion. :-Ð Nikibone is my nick name.
http://nikibone.com/origin/ [archive.org]
From: MH (bastzine at worldnet.att.net)
Date: Tue, 21 Jan 2003 15:01:25 GMT
--------
harriet wrote:
> I never peal the spuds....too much work...cook 'em and mash 'em, is my
> motto. I prefer to use the thin skinned ones, rather than the russet
> dense type.
These days I keep the peel in. That's where all the fiber is anyway.
Martha
From: Sheldon (Penmart10 at optonline.net)
Date: Tue, 21 Jan 2003 16:23:35 GMT
--------
MH wrote:
> These days I keep the peel in. That's where all the fiber is anyway.
I think the potato's skin contains the majority of its fiber but not all.
http://www.potatohelp.com/textonly/faq/faq.asp [archive.org]
[excerpt]
Q. Is it safe to eat the potato skin?
A. Absolutely! In fact, we recommend it. The skin of the potato contains the majority of the potato's fiber, and many of the nutrients are located close to the skin. Wash the potato thoroughly, cut away green discoloration and/or sprouts and enjoy your potato with the skin on.
From: Pepe (the.paperclip at the.magnet.in.your.desk)
Date: Tue, 21 Jan 2003 11:28:51 -0500
--------
Sheldon posted:
> A. Absolutely! In fact, we recommend it. The skin of the potato contains the
> majority of the potato's fiber, and many of the nutrients are located close
> to the skin. Wash the potato thoroughly, cut away green discoloration and/or
> sprouts and enjoy your potato with the skin on.
You stupid knave, Sheldon, there are no vitamins in potatoes, it's only starch. Why do you post?
From: MH (bastzine at worldnet.att.net)
Date: Wed, 22 Jan 2003 02:40:45 GMT
--------
Pepe wrote:
> You stupid knave, Sheldon, there are no vitamins in potatoes, it's only starch. Why do you post?
????
There are plenty of vitamins in a potato. Look it up:
https://idahopotato.com/Nutrition
Martha
From: MH (bastzine at worldnet.att.net)
Date: Wed, 22 Jan 2003 02:37:41 GMT
--------
Sheldon wrote:
>
http://www.potatohelp.com/textonly/faq/faq.asp [archive.org]
Cool site, thanks, Sheldon!
From: Ranee Mueller (raneemdonot at spamharbornet.com)
Date: Mon, 20 Jan 2003 12:55:01 -0800
--------
Niki wrote:
> I'm getting ready to make mashed potatoes. I have leftover crockpot
> beef stew that I want to top them with (no comments about ending a
> sentence with a preposition please). It's comfort food season ya
> know. Peel the potatoes or not: that's the question....
Peel. If they're red, maybe don't peel, but even then it's better peeled. Potato salad, red potatoes, peels on.
From: Pat Meadows (pat at meadows.pair.com)
Date: Mon, 20 Jan 2003 21:37:35 GMT
--------
Niki wrote:
>I'm getting ready to make mashed potatoes. I have leftover crockpot beef
>stew that I want to top them with (no comments about ending a sentence with
>a preposition please). It's comfort food season ya know. Peel the potatoes
>or not: that's the question....
For myself, I didn't peel potatoes for years and years. Then I married an Englishman and this horrifies him - we peel them now.
From: Brian Connors (connorbd at yahoo.com)
Date: Mon, 20 Jan 2003 22:20:00 GMT
--------
Niki wrote:
> I'm getting ready to make mashed potatoes. I have leftover crockpot beef
> stew that I want to top them with (no comments about ending a sentence with
> a preposition please). It's comfort food season ya know. Peel the potatoes
> or not: that's the question....
Skin on with two cloves of crushed garlic and some sour cream.
From: Thierry Gerbault (ThierryGerbault at NOSPAM.att.net)
Date: Tue, 21 Jan 2003 07:03:45 GMT
--------
Niki wrote:
> I'm getting ready to make mashed potatoes. I have leftover crockpot
> beef stew that I want to top them with (no comments about ending a
> sentence with a preposition please). It's comfort food season ya know.
> Peel the potatoes or not: that's the question....
Well, Niki, IMHO they're both delicious, but I think it really depends on personal taste. Peeled, I called them mashed; unpeeled, I called them smashed. A friend of mine won't eat them unpeeled and says they taste like dirt. Hmmm... To each his own.
From: Ranee Mueller (raneemdonot at spamharbornet.com)
Date: Tue, 21 Jan 2003 11:30:08 -0800
--------
Thierry Gerbault wrote:
> A friend of mine won't eat them unpeeled and says they taste like
> dirt. Hmmm... To each his own.
Maybe he should wash them first.
From: Thierry Gerbault (ThierryGerbault at NOSPAM.att.net)
Date: Tue, 21 Jan 2003 19:33:15 GMT
--------
Ranee Mueller wrote:
> Maybe he should wash them first.
No, they're well-scrubbed. I've heard others also say that there's a certain "earthiness" to cooked, unpeeled potatoes.
From: Sheldon (Penmart10 at optonline.net)
Date: Tue, 21 Jan 2003 21:52:06 GMT
--------
Ranee Mueller wrote
> Maybe he should wash them first.
Even scrubbed potatoes are supposed to taste and smell 'earthy', if not they're lousy/old potatoes... dirty potatoes are gritty.
From: Alan Moorman at visi.com
Date: Sun, 26 Jan 2003 07:42:34 -0600
--------
Niki wrote:
>I'm getting ready to make mashed potatoes. I have leftover crockpot beef
>stew that I want to top them with (no comments about ending a sentence with
>a preposition please). It's comfort food season ya know. Peel the potatoes
>or not: that's the question....
Don't peel 'em. Mash the skins with the potatoes.
Mmmmmmmmmmmmmmmmmmm.
They're good
...and they're good FOR you!
From: Edwin Pawlowski (esp at snet.net)
Date: Sun, 26 Jan 2003 17:14:05 GMT
--------
Niki wrote:
> Peel the potatoes or not: that's the question....
I was brought up in a household that always peeled them. Then one day I had them with skins on at a fancy restaurant and thought "why not?"
Now, we look them over and peel away an skin that is bruised or has eyes' growing etc, but put the rest right in. They have more nutrition that way also.
From: Jill McQuown
Date: Sun, 26 Jan 2003 12:36:13 -0600
--------
Alan Moorman wrote:
> Don't peel 'em. Mash the skins with the potatoes.
I leave the skins on because I'm lazy :-) They taste great.
Subject: Nutrients in Potatoes// Was Re: Mashed Potatoes: skin on or skinless ?
Newsgroups: rec.food.cooking
From: TX-cherokee at webtv.net (~Rose~)
Date: Tue, 21 Jan 2003 18:43:25 -0600 (CST)
--------
found on this site:
http://www.westernpotatoes.com.au/nutrition/index.cfm [archive.org]
A medium sized potato has:
Protein 3.75g
Fat 0g
Carboyhdrates 13.8g
Sugars .5g
Vitamin C 20-30mg
Folic Acid
Niacin
Thiamin
B6
Potassium
Phosphorous
Magnesium
Calcium
Zinc
Iodine
From: nobody at nevermind.com (Frogleg)
Date: Wed, 22 Jan 2003 13:29:30 GMT
--------
~Rose~ wrote:
>A medium sized potato has:
>Protein 3.75g
>Fat 0g
>Carboyhdrates 13.8g
>Sugars .5g
>Vitamin C 20-30mg
>Folic Acid
>Niacin
>Thiamin
>B6
>Potassium
>Phosphorous
>Magnesium
>Calcium
>Zinc
>Iodine
Which is why the Irish potato famine was so catastrophic. The only missing nutrient is vitamin A, which could be supplied by almost anything green. The potato, imported from the New World, became a mono-crop for a minimally adequate poverty diet.