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Subject: Salt Potatos
Newsgroups: rec.food.cooking

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From: Frank Audley 
Date: Sun, 25 Apr 1999 15:04:30 -0400
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Anyone have a recipe for salt potatos?

I believe its one tablespoon of salt per  potato (a small "new" potato)
in boiling water.  I've tried it and there great.

But what is the point, what is the background.  I've searched the net
w/o any luck.

Frank

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From: megjernigan[at]my-dejanews.com (Meg Jernigan)
Date: Sun, 25 Apr 1999 20:53:07 GMT
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Salt potatoes are a wonderful food enjoyed in upstate New York- and I
mean enjoyed. I grew up eating them. They sell "kits" in the
supermarkets with the appropriate amount of potatoes and salt. You
just have to throw them together and boil. Hence, no recipe. I don't
know the history, but I surmise they came about because a lot of
potatoes are grown there, and Syracuse is known as The City That Salt
Built.

Whenever I go back I'm on the lookout for salt potatoes, cheese curd,
and Skybars.

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From: Tania Hewes 
Date: Mon, 26 Apr 1999 13:12:05 -0400
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I haven't had salt potatoes since I moved out of Ithaca, NY.
I didn't realize until moving to Boston that it was a regional
food.  The first time I asked a grocery clerk where the
bags of salt potatoes were he looked at me blankly.
I searched in vain for those little bags (they're 3lbs, maybe?) of
little potatoes with the salt packet inside for months
before giving up.  Yes, I realize one can make
ones own salt potatoes, but I was so disheartened I
gave up.  To this day I have no clue what the correct
proportion of salt to potatoes is.  Perhaps I'll ask
my sister.  Apparently she actually looked on the bag
the last time she was home and wrote down the weight
of the salt, potatoes and the amount of water they recommend
using.

The story I've heard is that salt potatoes originated in the
salt mines (there's one in Ithaca, too) when the miners
would bring potatoes to work and cook them in the water
that collected in the mines... heavily salted water, of course!

Pair salt potatoes with chicken marinated in Cornell recipe
sauce and then grilled.... a perfect meal!

Meg.. do you mean washed curd cheese?  I always buy a ton
when I go home, too!  Can't find it here in Boston!
I did see a Skybar, though, this past weekend.

Other things I wish for but can't get here:
Grandma Brown's Baked Beans
Mo Deen's salsa
tough chewy bagels
half-moon cookies

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From: Petra Hildebrandt 
Date: Mon, 26 Apr 1999 19:59:01 +0200
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Tania Hewes wrote

> To this day I have no clue what the correct
>proportion of salt to potatoes is.

Basically, a lot! I use about 1 tb per pound, or even more.

>The story I've heard is that salt potatoes originated in the
>salt mines (there's one in Ithaca, too)

On the Canary Islands, off the coast of West Africa, but still part of Spain,
small salt potatoes are a staple, called *papas arrugadas* (wrinkled
potatoes). They are served with varieties of hot pepper &garlic sauce, called
mojo. The potatoes are boiled in sea water originally, until most of the water
(use little) has evaporated and they have a salt crust. Delicious. Can be
found as a tapa in Spanish restaurants, too. I've posted a recipe some time
ago which you might find via Dejanews.

I think that salt potatoes are quite common in most places where salt was
easily available. I boil potatoes (in the jacket) with lots of sea salt, and
they simply taste great.

Greetings from Hamburg, Germany (ha, potato country)

Petra

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From: sue[at]interpoty.net (Curly Sue)
Date: Tue, 27 Apr 1999 01:52:16 GMT
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Tania Hewes wrote:
>Other things I wish for but can't get here:
>Grandma Brown's Baked Beans
>Mo Deen's salsa
>tough chewy bagels
>half-moon cookies

I posted the Hemstrought's recipe here for Half-Moons last month.  It
was in Saveur.  I haven't tried it yet.

For the rest, if you want mail order try searching at:
http://www.hometownfavorites.com/

I know Grandma Brown's baked beans are there fer sher.  "Tough chewy
bagels" might be a problem though :>

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From: megjernigan[at]my-dejanews.com (Meg Jernigan)
Date: Tue, 27 Apr 1999 02:11:47 GMT
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Tania Hewes wrote:

>The story I've heard is that salt potatoes originated in the
>salt mines (there's one in Ithaca, too) when the miners
>would bring potatoes to work and cook them in the water
>that collected in the mines... heavily salted water, of course!

Very interesting! Never heard a reason in the Syracuse area.

>Pair salt potatoes with chicken marinated in Cornell recipe
>sauce and then grilled.... a perfect meal!

Perfect for me is salt potatoes at a clambake. Steamed clams, corn on
the cob, a keg of beer, and lots and lots of melted butter.

>Meg.. do you mean washed curd cheese?  I always buy a ton
>when I go home, too!  Can't find it here in Boston!
>I did see a Skybar, though, this past weekend.

I never heard it called washed curd cheese, but I bet it's the same
thing. It came in small plastic bags. Fairly dry, and very salty (more
salt already!) When we were up there last time, I noticed they're now
making it in flavors- I didn't like any of them

>Other things I wish for but can't get here:
>Grandma Brown's Baked Beans
>Mo Deen's salsa
>tough chewy bagels

I've spent the last year in Shreveport, LA, trying to find anything
even resembling a good bagel. Not to mention a salt bagel. 

>half-moon cookies

I'd forgotten them!

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From: aquari[at]aol.com (Aquari)
Date: 27 Apr 1999 02:33:33 GMT
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Ok...here it is:

Skybars
#28885   12 for $12.00

Available Sept. through May

Vermont Country Store
Box 3000 Manchester Ctr
Vermont 05255-3000
1-802-362-0285

Nope, don't work for them!

Libby

PS:  Also Walnettos 3 lb for $15.90 and Sen Sen, Necco Wafers, Beemans, Clove
and Black Jack Gum!

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From: mrsbintx[at]aol.com (MrsB inTX)
Date: 27 Apr 1999 03:20:08 GMT
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Veal loaf... I've never seen that anywhere except upstate NY either.

And Texas hots from the loop in Oswego, or a Hydes hot dog.  

Clams!  Properly fried Haddock!
I'm so homesick!!!!!!!!!

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From: mrsbintx[at]aol.com (MrsB inTX)
Date: 27 Apr 1999 03:18:06 GMT
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I saw your note on the newsgroup and it made me hungry for home!  I'm from
Central NY, too... Fulton, just north of Syracuse.

We've also talked about salt potatoes -
They just don't know what they're missing!

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From: shaitan[at]macwhiz.com (Heather Allen)
Date: Tue, 27 Apr 1999 07:29:03 -0400
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MrsB inTX wrote:
> I saw your note on the newsgroup and it made me hungry for home!  I'm from
> Central NY, too... Fulton, just north of Syracuse.

Heh, we need an exchange program *laugh*.  I grew up near El Paso and I'm
constantly longing for the foods of home.  Naturally, now I'm living in
Rochester, NY.  I happen to have just made a potato salad out of salt
potatoes.  (oh the horrors, I bought them because they were on sale, not
because I knew they were something special)

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From: Cindy 
Date: Tue, 27 Apr 1999 08:58:27 -0400
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I grew up in Western New York and now live in Central New York and we
LOVE salt potatoes!  One day, I took the time to actually measure out
and copy the ingredients and instructions included on one of those
little bags you refer to so I would have it just in case I couldn't get
the premeasured bag.  This is it.  Hope it helps.

                     *  Exported from  MasterCook  *

                              Salt Potatoes

Recipe By     : Hinerwadel's Famous Salt Potatoes
Serving Size  : 1    Preparation Time :0:00
Categories    : Potatoes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pounds        bag of salt potatoes w/ salt packet
   2      quarts        water
                        butter or margarine, optional -- to taste

NOTE:  Substitute 4-1/4 lbs. of U.S. No. 2 potatoes (Min. 1" - Max.
2-1/4") and 1 cup salt (12 oz. wt.) for 5 lb. bag of Original Salt
Potatoes with Salt Packet.

Rinse potatoes.  Place 2 quarts of water in a pot with the entire
contents of the salt packet, and bring to a boil.  Add all the potatoes
and cook about 20 minutes, or until tender when pierced with a fork.
Drain and serve hot.  Eat them plain, or melt butter or margarine on
top.  Leave the skins on, though, they're the best part!

LOW SALT COOKING:  If you are watching your salt intake, simply use more
water and less salt when cooking.  For example:

-  Using 4 quarts of water and the entire salt packet will cut the salt
content by half, as will using 2 quarts of water and half the salt
packet.
-  To reduce the salt content 3/4, use 4 quarts of water and half the
salt packet.
-  3 quarts of water and all the salt will cut the salt content by 1/3.
-  3 quarts of water and 2/3 of the salt will cut the salt by 2/3.

Even with no salt, these potatoes taste great!

SINGLE SERVING MICROWAVE:
For one serving, place 4 potatoes and enough water to cover in a
microwave-safe bowl.  Add one tablespoon of salt (or less, to taste).
Cover and cook on high for 8 minutes or until tender.  Drain and serve
plain or top with butter or margarine.  Microwave ovens vary, so cooking
times are approximate.

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