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Subject: Who was looking for Yukon Gold?
Newsgroups: rec.food.cooking

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From: Richard H. Weiner 
Date: Fri, 27 Mar 1998 00:54:28 -0800
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I've moved and also switched computers...ergo, I can't remember who it
was that couldn't find Yukon Gold potatoes where they were and I
promised I'd send some their way (if the Border Patrol don't impound for
possible diseases).

Please get back to me, thanks
Richard

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From: damsel[at]dacmail.net (Carol)
Date: Fri, 27 Mar 1998 18:28:47 GMT
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  That was me, Richard.  

GUESS WHAT?  Crash went to the store the other night to buy more eggs to
feed my clafouti addiction, and he finally found some Yukon Golds.  We
both love them.  They're a lot more expensive than other 'taters ($2.49
for seven potatoes), but that smooth interior and delicate skin are well
worth it.  Besides, that's still less than $.30 per spud.

Crash is interested in making french fries with these.  Has anyone done
this?  Are these suitable potatoes for fries?  Any other cool ideas for
using YGs?  Crash is becoming obsessed.  *grin*

Thanks for your generous spirit, Richard,
Carol

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From: hawkbudred[at]aol.com (Hawkbudred)
Date: 28 Mar 1998 13:45:50 GMT
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Yukon Gold are great potatoes. I use them for everything . There nice as a
change of pace.
They make a creamy potato salad. yes they make good french fries with a little
caynne pepper optional.
Anyone reading this post , if you know anything about a purple potato please
post. (yes there are purple potato.)

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From: Burnt Piston 
Date: Sat, 28 Mar 1998 09:31:09 -0600
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Hawkbudred wrote:
>Anyone reading this post , if you know anything about a purple potato please
>post. 

I don't know where you might get them, but I did see purple potatoes in
almost every store last year when I was in Hawaii.

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From: Liam 
Date: Sun, 29 Mar 1998 00:35:03 -0800
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Yukons are great, but they only last for a couple
of days. I've never seen potatoes rot so fast.
Unfortunately, I can usually only find them in
bags of 5lbs or so and not individually.

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From: uryaz[at]aol.com (Uryaz)
Date: 29 Mar 1998 14:12:19 GMT
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Liam,
<>

I kept yukon gold for about two months in the refridgerator.
They were just fine .
Try it and let me know when you purchase them again.

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From: Liam 
Date: Sun, 29 Mar 1998 23:30:08 -0800
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Uryaz wrote:
> I kept yukon gold for about two months in the refridgerator.
> They were just fine .
> Try it and let me know when you purchase them again.

I have tried it. They rotted.

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From: harryd[at]telusplanet.net (Harry A. Demidavicius)
Date: Tue, 31 Mar 1998 01:21:56 GMT
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Liam, Liam, here "in the frozen North", [sorry folks, I *had* to say that;
he's been snivelling recently about his weather], we keep ours quite while.
You've just got to stop buying the "demos"  :]  Samantha does not
refrigerate them, [Sorry again, but had to feed him a "straight" line too]
but puts bananas in with them.  I have NOOO idea where she learned that but
I guess it helps both the bananas and the potatoes from going off.

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From: Bert Christensen 
Date: Sun, 29 Mar 1998 09:25:24 -0500
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There is a very wild and strange market (Pettipas Market) in Auld's
Cove Nova Scotia that sold purple potatoes. We tried them once but I
can't remember if they were any better or worse than any other potato.
If I remember correctly, it was the skin that was purple, the innards
were ordinary potato coloured.

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From: Mary Elizabeth 
Date: Wed, 01 Apr 1998 20:07:32 -0500
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Bert Christensen wrote:
> If I remember correctly, it was the skin that was purple, the innards
> were ordinary potato coloured.

Hmmm...the only blue/purple potatoes we've seen are that color all the
way through.

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From: cook[at]kitchen.net (Susan N.)
Date: Mon, 30 Mar 1998 23:49:25 GMT
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Hawkbudred wrote:
>Anyone reading this post , if you know anything about a purple potato please
>post.

Seeds of Change list blue potatoes.  According to them, the flesh is
also blue.  I found some in a grocery in AZ last fall.  They were good
but not spectacular.  www.seedsofchange.com

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From: Jerry Roush 
Date: Thu, 02 Apr 1998 10:41:16 -0800
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SRN wrote:
> Seeds of Change list blue potatoes.  According to them, the flesh is
> also blue.

I think they're less firm than the Yukon golds, and not quite as
flavorful, but they are excellent.  The skin is DARK purple, and the
flesh is purple with a little white marbling.  I fix them by peeling,
cutting them into bite size pieces, and boiling until done.  Serve
drizzled with olive oil, sprinkled with salt & pepper.

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From: alzelt[at]aol.com (alan)
Date: 3 Apr 1998 04:52:29 GMT
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i frequently buy purple potatoes from Larry's Market in Kirkland, WA. usually
boil them, jackets intact. cut into quarters, add some butter, thinly sliced
onion  and flat leaf parsley. taste wonderful. do make for a conversation at
the table. also did one other thing i won't attempt again. i prepared them as i
would any mashed potato.but purple mashed potatoes! nah, not again


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