You must log in or # to comment.
Potatoes get a bad name, but they are full of potassium, vitamin C, and fibre.
Don’t eat potatoes… drink them. In the slav way.
No sorrow.
Only potato.
Such is life.
Samwise: PO-TAY-TOES
One of the most versatile vegetables and a staple. I always have fresh potatoes on hand.
Penn Jilette, one of the magicians from the “Penn & Teller” duo, lost 100 libra pondo’s from eating nothing but potatoes. If you prepare potatoes correctly you can create resistent starch as well which is better for your blood sugar, so it really is a versatile vegetable. It has lots of potassium too.
is that where the abbreviation “lbs” comes from? libra pondos?
I was curious when I looked it up myself because “pounds” and “lbs” looks so far from each other, but it’s basically just libra pondo shortened to libra’s shortened to lbs.
When I was a kid and we’d come back to the states, during sporting events one side of the family would jokingly lean into an Irish caricature about potatoes (a reason they/we came to the US a few generations prior) so in that spirit…
Not ME potatoes! They’ll cheer you up! /hands you a bottle of Luksusowa and jig-dances away singing “mash ‘em boil ‘em put ‘em in a stew…” /
Diabetics run for your lives/insulin!!!
Cooking potatoes, then cooling them in the refrigerator for 24 hours converts some of the starches into resistant starches which are good for gut bugs, and don’t get made into sugars to raise one’s blood glucose.
Methodologies for Increasing the Resistant Starch Content of Food Starches: A Review doi: 10.1111/1541-4337.12104
Can they then be reheated or are we doomed to eating cold potatoes if we want resistant starches?
Re-Heat no problem, resistant starches remain. Typically if the oven gets used for anything else, I also put in some 'tatoes, as well.
Have you never had cold potato salad on a hot summer’s day?
Interesting. I wonder if I could do the same with wheat (flour) by hydrating it, cooking it, cooling it, dehydrating, and then grinding it back down into flour again to have healthier bread and pasta.
The last step there would probably, physically, break down all of the starches.
Truly? The resistant starch molecules are so large physical grinding breaks them down?
I feel this deep in my soul.
I thought the right picture was garlic confit at first which I’m currently making. Was going to put in on ciabatta but now I’m thinking of doing something like potato skins but with provolone.
You can also eat pasta
