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Subject: Why don't we speak of potatoes?
Newsgroups: rec.food.cooking

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From: Pandora 
Date: Sun, 22 Jul 2007 20:51:24 +0200
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Here in Italy are not eatable!!!! I say the truth! About 20 years ago they
were very good to be fried. Now they are very soft and you can't do anything
with them, Neither Gnocchi!  I Am thincking seriously to order them from
Germany.
And you? What do you tell me about your potatoes?

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From: address.in.sig[at]nyc.rr.com (Curly Sue)
Date: Sun, 22 Jul 2007 19:32:07 GMT
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Do you have different types of potatoes?  Here (northeast US) we
usually have different varieties to choose from, depending on the use.

Then, there is the age of the potato, new and old will be different.

If you think the potatoes are too soft for gnocchi, try baking them
instead of boiling.  Poke several holes in the skin first to allow
moisture to escape while baking.

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From: Pandora 
Date: Sun, 22 Jul 2007 22:01:35 +0200
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Curly Sue ha scritto:
> Do you have different types of potatoes?  Here (northeast US) we
> usually have different varieties to choose from, depending on the use.

Yes. We have too! But they are all soft!!!!

> Then, there is the age of the potato, new and old will be different.

yes. I knew also this. But they are no good (new or old)

> If you think the potatoes are too soft for gnocchi, try baking them
> instead of boiling.  Poke several holes in the skin first to allow
> moisture to escape while baking.

Ohhh! I could try for gnocchi! But how can I do to make good fries?
Thank you very much

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From: address.in.sig[at]nyc.rr.com (Curly Sue)
Date: Sun, 22 Jul 2007 20:45:55 GMT
--------
Pandora wrote:
>Ohhh! I could try for gnocchi! But how can I do to make good fries?
>Thank you very much

Dry the outside very well before you fry; use paper to absorb the
moisture.  Perhaps if you leave the cut fries out for an hour or so
before frying, that would help. (And/or refrigerate them, maybe).   Do
you double-fry them?

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From: Pandora 
Date: Sun, 22 Jul 2007 22:57:07 +0200
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Curly Sue ha scritto:
> Dry the outside very well before you fry; use paper to absorb the
> moisture.  Perhaps if you leave the cut fries out for an hour or so
> before frying, that would help. (And/or refrigerate them, maybe).   Do
> you double-fry them?

Yes. I double fry since 20 years. 20 years ago you didn't need to double 
fry. Now you MUST!
And after that they are ALWAYS soft.
When I buy freeze potatoes they are better and they become very crispy after 
cooking.
 Perhaps they are German potatoes (they say they are the better): But this 
isn't written on the envelope.

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From: Donald Martinich 
Date: Sun, 22 Jul 2007 19:18:29 -0700
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Pandora wrote:
> Ohhh! I could try for gnocchi! But how can I do to make good fries?

My most successful fries were when I last worked in a restaurant. (you 
can do this at home)  I used Russet Burbank potatoes which are the most 
common baking and frying potatoes used in the USA.  The same variety of 
potato can have better frying characteristics depending on where it's 
grown.  The best I found were from near Winnemucca, Nevada, which is in 
a high desert. It's a dry, sandy, region with hot summers and cold 
winters.  I don't know what is comparable in Europe.  During prep time I 
had them hand sliced and held in a bowl of water for about a half hour. 
This removes some of the starch and sugar and prevents them from 
browning too fast. Then I drained them in a colander and quickly toweled 
them off.  I then deep fried them in animal shortening for about 5 
minutes at 325F, drained them and reserved in a bowl.  When lunch 
started, I would then fry each order for another 1 minute at 375F and 
serve immediately. ( Also, do not store the uncooked potatoes at too 
cold a temperature or they will brown too fast.)
Good luck on your search,

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From: phil1[at]writeme.com (Phil Evans)
Date: Mon, 23 Jul 2007 01:33:00 -0500
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My dad back in the UK always cooks his chips (fries) in beef 
dripping.
I must admit when I am back in the motherlode I do enjoy his chips.
He also has a crinkle cut potatoe hand slicer, it gives the chip a 
larger frying surface area.

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From: Giusi 
Date: Mon, 23 Jul 2007 09:30:32 +0200
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Pandora wrote:
> Here in Italy are not eatable!!!! I say the truth! About 20 years ago they
> were very good to be fried. Now they are very soft and you can't do 
> anything
> with them, Neither Gnocchi!  I Am thincking seriously to order them from
> Germany.
> And you? What do you tell me about your potatoes?

It is a shortcoming in supermarkets, but at our regular beg market more 
types are available. At my bio market I can even buy the long oval dark 
potatoes that I associate with baked potatoes in the US.  The tiny 
versions I roast under sale grosso.  The big ones make great french fries.

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From: Pandora 
Date: Mon, 23 Jul 2007 14:29:25 +0200
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Giusi ha scritto:
> It is a shortcoming in supermarkets, but at our regular beg market more 
> types are available. At my bio market I can even buy the long oval dark 
> potatoes that I associate with baked potatoes in the US.  The tiny 
> versions I roast under sale grosso.  The big ones make great french fries.

I don't know these oval dark potatoes. Have you got the exact name?

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From: MJB 
Date: Mon, 23 Jul 2007 07:51:55 -0600
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Pandora wrote:
> I don't know these oval dark potatoes. Have you got the exact name?

Russets?

http://en.wikipedia.org/wiki/Russet_Burbank_potato

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From: Pandora 
Date: Mon, 23 Jul 2007 17:08:40 +0200
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MJB ha scritto:
> Russets?

Very very interesting!!!!!! I have never seen them. Thank you

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From: MJB 
Date: Mon, 23 Jul 2007 09:24:15 -0600
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Pandora wrote:
> Very very interesting!!!!!! I have never seen them. Thank you

Here in Montana,  Russets are probably the most common available potato. 
Which is understandable since the state borders Idaho.  That doesn't 
actually help someone in Italy, I suppose.



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From: Pandora 
Date: Mon, 23 Jul 2007 17:44:51 +0200
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MJB ha scritto:
> Here in Montana,  Russets are probably the most common available potato. 
> Which is understandable since the state borders Idaho.  That doesn't 
> actually help someone in Italy, I suppose.

Ohhh! I envy you!!!!!

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From: MJB 
Date: Mon, 23 Jul 2007 09:56:27 -0600
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Pandora wrote:
> Ohhh! I envy you!!!!!

Don't envy me too much.  Summer here is sometime like the seventh circle - 
and winter like the ninth.

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From: Pandora 
Date: Mon, 23 Jul 2007 17:58:03 +0200
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MJB ha scritto:
> Don't envy me too much.  Summer here is sometime like the seventh circle - 
> and winter like the ninth.

Do you mean it's too hot up there?
Also in the winther?
What temperature?

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From: MJB 
Date: Mon, 23 Jul 2007 10:10:29 -0600
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Pandora wrote:
> Do you mean it's too hot up there?
> Also in the winther?
> What temperature?

http://www.weather.com/weather/wxclimatology/monthly/graph/USMT0031?from=36hr_bottomnav_undeclared

Lived  here for the longest time.  Just focus on the red line - and the dark 
blue line.

Half the year mother-nature is trying to kill you dead.



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From: Pandora 
Date: Mon, 23 Jul 2007 18:49:07 +0200
--------
MJB ha scritto:
> Lived  here for the longest time.  Just focus on the red line - and the 
> dark blue line.
>
> Half the year mother-nature is trying to kill you dead.

Lovely site. Thank you! I have seen it reached 108 in the year 2005 !!!

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From: Ophelia 
Date: Mon, 23 Jul 2007 17:37:21 +0100
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Pandora I am sure the best thing you can do is speak to Guisi and  Vilco.

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From: Pandora 
Date: Mon, 23 Jul 2007 18:50:54 +0200
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Ophelia ha scritto:
> Pandora I am sure the best thing you can do is speak to Guisi and  Vilco.

Yes. But they live in another region. I think I make before to go in 
France:)

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From: Ophelia 
Date: Mon, 23 Jul 2007 18:58:19 +0100
--------
Pandora wrote:
> Yes. But they live in another region. I think I make before to go in
> France:)

Sure, but they are closer than people in America, yes? And Guisi is not in 
France.

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From: Pandora 
Date: Tue, 24 Jul 2007 15:36:02 +0200
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Ophelia ha scritto:
> Sure, but they are closer than people in America, yes? And Guisi is not in 
> France.

Giusi live in Umbria, but GUISI  I don't know :DDD

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From: Ophelia 
Date: Tue, 24 Jul 2007 14:49:58 +0100
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Pandora wrote:
> Giusi live in Umbria, but GUISI  I don't know :DDD

then you must speak with her because she is a very good friend of mine:) 

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From: ravenlynne 
Date: Tue, 24 Jul 2007 16:49:26 +0200
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Ophelia wrote:
> then you must speak with her because she is a very good friend of mine:) 

And very knowledgeable!  I thought Giusi lived near me...maybe that's vilco?

We really oughtta have an Italy cook in ;-)

-Gina in Italy

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From: Ophelia 
Date: Tue, 24 Jul 2007 16:00:41 +0100
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ravenlynne wrote:
> And very knowledgeable!  I thought Giusi lived near me...maybe that's vilco?
> We really oughtta have an Italy cook in ;-)

I thought Vilco was living in Germany? 

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From: Pandora 
Date: Tue, 24 Jul 2007 17:24:12 +0200
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Ophelia ha scritto:
> I thought Vilco was living in Germany?

No. I think he lives in Emilia Romagna near Bologna.

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From: cybercat 
Date: Tue, 24 Jul 2007 19:30:26 -0400
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Pandora wrote
> No. I think he lives in Emilia Romagna near Bologna.

On the wall near the train station at Bologna last time I went
through-- "SHOW ME YOUR SHOES!

:) 

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From: Ophelia 
Date: Wed, 25 Jul 2007 07:26:53 +0100
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cybercat wrote:
> On the wall near the train station at Bologna last time I went
> through-- "SHOW ME YOUR SHOES!

*Gasp*  Cat!!!!!!!!!!!! Surely you are not saying Vilco wrote that are 
you????

 

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From: Nancy Young 
Date: Tue, 24 Jul 2007 12:11:36 -0400
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Ophelia wrote
> I thought Vilco was living in Germany?

Perhaps you have confused him with Victor?

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From: Ophelia 
Date: Tue, 24 Jul 2007 17:31:28 +0100
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Nancy Young wrote:
> Perhaps you have confused him with Victor?

You could be right nancy :)))

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From: Pandora 
Date: Tue, 24 Jul 2007 17:12:28 +0200
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Ophelia ha scritto:
> then you must speak with her because she is a very good friend of mine:)

So, if she is a good friend of yours, you shouls know her name is Giusi and 
not Guisi :DDDDDDD
Or you know another Guisi? :DDDDDDDDDDDDDDD

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From: Ophelia 
Date: Tue, 24 Jul 2007 16:24:19 +0100
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Pandora wrote:
> So, if she is a good friend of yours, you shouls know her name is
> Giusi and not Guisi :DDDDDDD
> Or you know another Guisi? :DDDDDDDDDDDDDDD

Her name is Judith and she changed it when another Judith came into another 
group, so they would not be confused which was very kind of her.  Apologies 
for my typo! 

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From: Pandora 
Date: Tue, 24 Jul 2007 20:11:16 +0200
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Ophelia ha scritto:
> Her name is Judith and she changed it when another Judith came into 
> another group, so they would not be confused which was very kind of her. 
> Apologies for my typo!

Ohhh! Don't mind :)))

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From: Steve Y 
Date: Sun, 22 Jul 2007 21:51:04 +0200
--------
Pandora wrote:
> And you? What do you tell me about your potatoes?

I have just lifted 80Kg of Armandine and Belle de Fontenay from the 
garden despite the Colorado Beetle attack and am now looking to give 
them away cos we don't do well when we try to store them. Best crop in 
years but too big to be eaten as "New Potatoes"

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From: Pandora 
Date: Sun, 22 Jul 2007 22:04:34 +0200
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Steve Y ha scritto:
>I have just lifted 80Kg of Armandine and Belle de Fontenay from the garden 
>despite the Colorado Beetle attack and am now looking to give them away cos 
>we don't do well when we try to store them. Best crop in years but too big 
>to be eaten as "New Potatoes"

Are they good to be fried? Are they crispy when you fry them? I only want to 
know this...then if your aswer is positive I will make the order :DDD
Thank you Stivy

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From: Steve Y 
Date: Mon, 23 Jul 2007 22:38:30 +0200
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Pandora wrote:
> Are they good to be fried? Are they crispy when you fry them? I only want to 
> know this...then if your aswer is positive I will make the order :DDD

I haven't tried frying them from raw, left over spuds fried in olive oil 
are wonderful

PS  We try to avoid home made chips cos we like them too much so no deep 
fat fryer or chip pan !

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From: Bobo Bonobo® 
Date: Sun, 22 Jul 2007 13:03:24 -0700
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The Tuber That Must Not Be Named.

--Bryan, who finished the last Harry Potter book this morning

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From: Pandora 
Date: Sun, 22 Jul 2007 22:05:10 +0200
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Bobo Bonobo® ha scritto:
> The Tuber That Must Not Be Named.

I agreee!!!

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From: Bobo Bonobo® 
Date: Sun, 22 Jul 2007 15:21:51 -0700
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I'm going to fry some you-know-whats to go along with the salmon,
which is going to be salted, peppered and dredged in corn meal, then
fried in peanut oil and served with fresh lemons..

============================

From: Dave Smith 
Date: Sun, 22 Jul 2007 17:08:19 -0400
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Pandora wrote:
> And you? What do you tell me about your potatoes?

I think that a lot of people don't really know enough about the different
types of potatoes to use for different recipes.  They are not completely
interchangeable. I confess that I am not all that careful about them
because my wife does not eat potatoes and I eat rarely eat them, maybe once
a month.   I do enjoy nice small new potatoes, and I try to have some Yukon
Gold on hand because they make good fries.  However, I noticed when
travelling in Europe that they seemed to be more particular about the
potatoes they use in dishes. At one dinner in Denmark there were two
different servings of boiled potatoes.

============================

From: Vilco 
Date: Mon, 23 Jul 2007 09:01:10 GMT
--------
Dave Smith wrote:
> rarely eat them, maybe once a month.   I do enjoy nice small new
> potatoes, and I try to have some Yukon Gold on hand because they make
> good fries.

Yukon Gold: I saw them here in Italy, probably labeled as "for fries", maybe 
also Pandora can find those.
I almost always buy potatoes from a local stupidmarket which has them 
labeled in three different ways: one kind of package is labeled "for fries" 
(italian: patatine), one "for dumplings" (italian: gnocchi) and the other is 
labaled "puree" (italian: pure'), and the first two work quite good for 
theyr purpose. I never bougth the "puree" version.
I just can't remember if theyr brand is the same as the supermarket (Coop) 
or if it is a private brand sold by this supermarket.
Have a look at those, Pandora.

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From: Pandora 
Date: Mon, 23 Jul 2007 14:32:22 +0200
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Vilco ha scritto:
> Yukon Gold: I saw them here in Italy, probably labeled as "for fries", 
> maybe also Pandora can find those.

I have never seen yukon Gold. In our supermarket they sell only italian 
potatoes. Here is why they are so bad!!!

> I just can't remember if theyr brand is the same as the supermarket (Coop) 
> or if it is a private brand sold by this supermarket.

I go to Ipercoop but I didn't see. Perrhaps I must go to a stupidmarket, 
too:D
thanks
Pandora

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From: Pandora 
Date: Mon, 23 Jul 2007 14:11:33 +0200
--------
Dave Smith ha scritto:
> and I try to have some Yukon
> Gold on hand because they make good fries.

Red potatoes should be more indicated for fries. But neither them are good, 
now:(((

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From: ranck[at]vt.edu
Date: Tue, 24 Jul 2007 17:31:28 +0000 (UTC)
--------
Pandora wrote:
> And you? What do you tell me about your potatoes?

Well, reading this thread yesterday gave me the idea
to cook some little "fingerling" potatoes that my wife
had dug out of the garden last week.  They are just 
small Yukon Golds.  I washed them, dried them,
and put them in a hot cast iron frying pan with some
butter.  After a minute or so I reduced the heat to
very low, covered, and let them cook.  I also added some 
sliced onion and carrots for a while, but had to pull the
carrot chunks out as they were cooked through before
the potatoes were ready.  Recombined them at the end.

Anyway, these came out very well.  I left the nice
tender skins on.  Good flavor, not mushy.

Bill Ranck
Blacksburg, Va.


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