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Subject: Potatoes = Using Which For What
Newsgroups: rec.food.cooking

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From: FAChrisDohrmann[at]webtv.net (frank chris dohrmann)
Date: Tue, 6 Mar 2001 10:29:57 -0500 (EST)
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The Potato Growers Council offers no info about the best use of
different varieties of potatoes.

Do you have a favorite variety for a particular dish?

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From: Alyson 
Date: Tue, 6 Mar 2001 19:17:19 -0500
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Yukon Gold for just about anything.

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From: Robin Cowdrey 
Date: Wed, 07 Mar 2001 04:39:46 GMT
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To read a recent article on Yukon Gold potatoes, follow
http://www.saturdaynight.ca/ , click on ARCHIVES and enter Yukon Gold in the
search box.  Only one item will be returned. Read to find out all about
Yukon Gold potatoes.

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From: "B. Green" 
Date: Wed, 07 Mar 2001 03:06:15 GMT
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Red potatoes and yukon gold for boiling.

Russetts for baking and mashed.

Shepadee for french fries.

I like french fries.

See: http://www.simplotfoods.com/product_class/35.html

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From: Barrie Mather 
Date: Wed, 07 Mar 2001 14:08:14 +1100
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Hi Frank,

       I worked for several years in one of the potato growing areas of
australia and it was widely held that the flavour of potatos was
strongly influences by growing conditions, especially water supply. 
   growing under drought conditions gives less crop but more flavour
   My fovourite use of potatoes is eating them as chats (say up to one
inch in diameter, and my favourite variets is Klipfer (I don't know what
they're called in Americal)

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From: arast[at]qwest.net (Alex Rast)
Date: Wed, 07 Mar 2001 10:27:31 GMT
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Yukon Gold for roasting and mashing.
Red-skinned for boiling.
Russian Banana Fingerling for delicate boiling and steaming.
REALLY BIG (about 2 lbs each) russets for baking
Small russets for Irish Stew.
 
A personal anti-preference: I never use Russets for mashing, despite the fact 
that many seem to like mashed potatoes made with them. To me, Russet mashed 
potatoes are too mealy and billowy - I prefer something decidedly denser and 
creamier.

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From: Isaac Wingfield 
Date: Thu, 08 Mar 2001 05:33:02 GMT
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Since we discovered Yukon Gold, we've used nothing else for mashing.
They're much better than the red ones. we think. What *are* those
called? "Red Rose"?

We like the "purple" ones for potato salad, just 'cause of how they
look.

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Subject: Yet more Potatoe stuff! - Re: Potatoes = Using Which For What
Newsgroups: rec.food.cooking

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From: "B. Green" 
Date: Wed, 07 Mar 2001 03:09:11 GMT
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frank chris dohrmann wrote:
> Do you have a favorite variety for a particular dish?

Also see:

http://nbpa.nb.ca/

http://res2.agr.ca/fredericton/home/images/openho99.htm

And don't get me started about the best fish & chips in North America...

(Do you have a favourite f&c restaurant you could refer me to?)


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