Potatoes: yes the kind does make a difference!

Discussion in 'Good Food' started by randomJACKASS, Oct 17, 2009.

  1. randomJACKASS

    randomJACKASS Banned

    I think everyone knows that red new potatoes are good for some things, but certainly not for say, fried or baked taters....

    I guess it's silly but I just discovered how good "Yukon Gold" potatoes are! Most flavorful potato in existence by a long shot! A little more pricey but worth it!
     
  2. Professur

    Professur Well-Known Member

  3. ResearchMonkey

    ResearchMonkey Well-Known Member

    wouldn't it be nice if all potatoes tasted the same, that they were equal.
     
  4. Professur

    Professur Well-Known Member

    Um ... no.
     
  5. Inkara1

    Inkara1 Well-Known Member

    I have a dream that one day, potatoes will be judged not by the color of their skin but by the content of their character.
     
  6. randomJACKASS

    randomJACKASS Banned

    Oh bloody find a political forum I know yer jonesing!

    Yellow potatoes are the ubur-race of potato! If you can't see this you will be lined up against the wall and shot, come the revolution!
     
  7. Mirlyn

    Mirlyn Well-Known Member

    I'd never heard of blue potatoes until Cam started hunting for them. Finally found them in Kansas City.
     
  8. randomJACKASS

    randomJACKASS Banned

    Yellow potatoes have camps for your stinking blue potatoes!
     
  9. Cerise

    Cerise Well-Known Member

    Wienerdog:

    [​IMG]


    Duck:

    [​IMG]


    M-i-c-k-e-y:

    [​IMG]


    taterchip world map:

    [​IMG]


    Everything you'd ever want to know about taters.
     
  10. Inkara1

    Inkara1 Well-Known Member

    Tater salad:

    [​IMG]
     
  11. ResearchMonkey

    ResearchMonkey Well-Known Member

    "Spud" -- is that still an acceptable word?
     
  12. Inkara1

    Inkara1 Well-Known Member

    Spuds:

    [​IMG]
     
  13. ResearchMonkey

    ResearchMonkey Well-Known Member

    Thanks for the clarification Inky. Language is so difficult to follow these days.
     
  14. BeardofPants

    BeardofPants New Member

    I like kumara, myself.
     
  15. 2minkey

    2minkey bootlicker

    i like the small purple ones for making potato salad, with a sorta gremolata-type base, with olive oil and sea salt. er i guess the taters are the base.
     
  16. BeardofPants

    BeardofPants New Member

    Gremolata potato salad? Ooh, gotta try that!
     
  17. ResearchMonkey

    ResearchMonkey Well-Known Member

    Baked potatoes mmmm mmmm mmmm.
     
  18. paul_valaru

    paul_valaru 100% Pure Canadian Beef

    I like em, but no cheese or sour cream.

    just butter bacon and chives.
     
  19. ResearchMonkey

    ResearchMonkey Well-Known Member

    I'm with you on butter and bacon, less so on chives. I eat whats served or whatever my wife threatens me with on the end of fork.
     
  20. Winky

    Winky Well-Known Member

    Mashed, brown gravy nuff said.
     

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