I have a tendency towards Laryngopharyngeal Reflux (LPR). I've noticed that eating potatoes or bananas dramatically alleviates my LPR. [more inside]
Scandinavia has a variety of potato called almond. It's small, extremely mealy and delicate, and has a slightly sweet, buttery flavour; it's utterly delicious. I have been looking for this variety in the US (specifically, New York), but I'm coming up short. Is there a place to find it, or is there an American variety that is comparable?
A few years ago, I saw a kitchen-sink style film on TV where the daughter didn't eat her evening meal, so her father insisted she was served it at every subsequent meal until she ate it. Googling brings up nothing - any ideas? [more inside]
We have just the right number of potatoes per person. Organic Yukon. One of them had a green streak visible through the skin -- I can't see everything that's inside, of course. Can we eat this potato? I cut off the visible green part. There is a lot of Toxic Green Potato lore out there. I just can't believe it's a big deal -- I mean, a busy sous chef would never throw out a potato for a bit of a green streak, right? or even notice it?-- but another cook in our kitchen thinks it's dangerous toxic mold. Yes, the potato was only 25 cents or something, but it would be nice for everyone to have their baked potato if there's no reason to toss it. The potatoes will be done in an hour, so thanks!
Please share your best potato recipes for the crockpot. [more inside]
How do you spot an amateur in your trade, profession, or hobby? Specifically, what are some examples of things that people without experience do, while attempting what you do or know well, because they don't know any better that make their lack of experience obvious? [more inside]
Our potato plants are dying miserably with the drought in our area we tried for two weeks to water them when it was possible. To compound this problem pests were way up and the plants that aren't dying were eaten despite sometimes HOURS a day removing the problem bugs by hand. But we have potatoes... question inside. [more inside]
I cooked some near-rotten potatoes and they offered a flavour far surpassing other potatoes. I long to taste it again. [more inside]
Help me identify this flower. [more inside]
How pure is potato starch? Can I rely on it not to include the high amounts of potassium that potatoes do? [more inside]
(Can I eat this? Filter) I had a bag of frozen potato pieces which was moved from the freezer to the fridge 3 days ago. It hasn't been opened yet. Are the (now thawed) pieces safe to bake and eat? [more inside]
Why do my potatoes have stigmata? [more inside]
Fairy-tale-filter: What is this story I remember from my childhood? A young girl is given a bag that always contains one potato. [more inside]
I am expecting about 22 people to eat latkes at my place tonight. How can I prepare as much as possible before starting cooking or earlier in the day? [more inside]
Potatoes are cheap, nutritious and versatile, but I need more recipe ideas for this incredible food resource. [more inside]
Where can I find a "visual guide to potato diseases" poster? [more inside]
Am I dying from potato plant poisoning (solanine)? [more inside]
What are your best tips, tricks, and recipes for sweet potato fries? [more inside]
Garden/Botony/KitchenFilter: If your potatoes turn green, can you safely turn them back to brown? [more inside]
Not necessarily my grandmother's potato salad... What are your tips, tricks and recipes for awesome potato salad? [more inside]
GardenFilter: We just harvested some potatoes and came across these potato-like knot things. We found about five or six in a bed that hosted both potatoes and garlic, though they were found kinda far from the garlic and well under ground—at least four inches. What are they? [more inside]
What do I do with all these potatoes? I need recipes that keep, and/or storage tips for tons of small to medium sized potatoes. [more inside]
How do I make BBQ flavoring for potato chips? [more inside]
Is there anything palatable I can cook to use up potatoes that have turned sweet while stored in the fridge? [more inside]
Good Latke recipes or any helpful hints in general? [more inside]
Help me pick a potato. [more inside]
Where can I find light weight potatoes made of foam/plastic/etc? [more inside]
Pimp my potato soup! [more inside]
French fries on stove top because my oven is broken? I don't want to die. [more inside]
Is there a place in the US to buy kumara? [more inside]
Do Tater Mitts work? Yes, I love mashed potatoes. No, I am not joking. Yes, I'm generally very skeptical of infomercials. [more inside]
Paprika chips: are these available in the U.S.? I was in Europe last year and it seemed like every country had paprika potato chips from different brands (even Pringles). I can't seem to find any store/brand in the U.S. that has these. They're so good! Yeah there...I just used my ask mefi question on potato chips.
Hey Mouse Potatoes! What does this tshirt mean? [more inside]
[ObviousFilter?] Why haven't potato chip bags adopted Ziploc-type seals? Chip-clips are just "ok," and yet I see every other fresh product adopting the Ziploc-type seals. Is this a conspiracy to make my chips go stale (aka inedible) sooner?
A neighbor was telling me of a restaurant in Missouri, whose "baked" potatoes were very popular. Turns out they're deep fried. Has anyone tried such a tuber, and what did you think?
So I bought this big (5 kg) sack of cheap potatoes, ate a few, and then left them for a few days. When I looked at them today, they'd all grown little green sprouts. If I remove the sprouts, are these potatoes safe to eat? [more inside]
Which accent or dialect commonly pronounces "pot-tay-to" as "poh-tah-to"? [more inside]
What is funny and/or interesting about potatoes? [more inside]
Has anyone had any experience with the Sling Box? [more inside]
Japanese animated gif search filter... [more inside]
Has anyone here ever eaten a potato boiled in rosin? [more inside]
We can't seem to keep our baked potatoes from bursting in the oven in our new rental. White or sweet, always poked with forks, or even cut in half, inevitably bits of the potato wind up all over the side walls. What's the matter with our oven?
If you were a food scientist, and a chef at a restaurant handed you a bowl of mashed potatoes and challenged you to figure out how many potatoes were in there and what kind of potatoes they were, how would you go about it? (Bonus if you can do it without leaving the restaurant.)
Potatoes don't last more than a week in my apartment. There is no cool, dry place to store them - my pantry is just as hot and muggy as the rest of the place. Any tips on creating a potato-friendly atmosphere in there? Would sticking them in a dry Igloo container help? Or am I doomed to a potato-less summer? [more inside]
Does anyone know where I can find/order wasabi-flavored potato chips? [mi] [more inside]