[CnD] food in the arctic

juliette juliettesilvers at gmail.com
Sun Jun 12 19:25:50 CEST 2016


Mike and Jena,
Do you live in Alaska? You can e-mail me off list, I'm just curious

juliettesilvers%gmail_com

----- Original Message -----
From: Mike and Jenna via Cookinginthedark  <cookinginthedark at acbradio.org>
To: cookinginthedark at acbradio.org
Date: 06/12/2016 1:53 pm
Subject: [CnD] food in the arctic

>
>
> Food up here isn't very fresh and most of its expired.
> 
> -----Original Message-----
> From: Sugar via Cookinginthedark [mailto:cookinginthedark at acbradio.org] 
> Sent: Sunday, June 12, 2016 12:17 PM
> To: cookinginthedark at acbradio.org
> Cc: Sugar <sugarsyl71 at sbcglobal.net>
> Subject: Re: [CnD] Potatoes
> 
> Interesting.
> Thanks for letting me know.
> Smile
> sugar
> 
> Knowing your own darkness is the best method for dealing with the darknesses of other people.
> comFilled with light, Sugar.
> 
> 
> -----Original Message-----
> From: Mike and Jenna via Cookinginthedark [mailto:cookinginthedark at acbradio.org] 
> Sent: Sunday, June 12, 2016 9:10 AM
> To: cookinginthedark at acbradio.org
> Cc: Mike and Jenna
> Subject: Re: [CnD] Potatoes
> 
> Hi sugar I love adding cream cheese but in order for them to bring up cirtain foods here they have to freeze hour milk and most all our darry and it makes the creamcheese have a strange texture.
> 
> -----Original Message-----
> From: Sugar via Cookinginthedark [mailto:cookinginthedark at acbradio.org] 
> Sent: Sunday, June 12, 2016 11:37 AM
> To: cookinginthedark at acbradio.org
> Cc: Sugar <sugarsyl71 at sbcglobal.net>
> Subject: Re: [CnD] Potatoes
> 
> Have you tried adding cream cheese instead of sour cream?
> 
> Knowing your own darkness is the best method for dealing with the darknesses of other people.
> comFilled with light, Sugar.
> 
> 
> -----Original Message-----
> From: Mike and Jenna via Cookinginthedark [mailto:cookinginthedark at acbradio.org] 
> Sent: Sunday, June 12, 2016 7:34 AM
> To: cookinginthedark at acbradio.org
> Cc: Mike and Jenna
> Subject: Re: [CnD] Potatoes
> 
> Hi,
> 
> I always use our kitchen aid stand mixer when I make mashed potatos and I always add butter and sourcream. Last night we replaced the milk with half and half and found it made them taste even better.
> 
> -----Original Message-----
> From: Susie Stageberg via Cookinginthedark [mailto:cookinginthedark at acbradio.org] 
> Sent: Saturday, June 11, 2016 6:47 PM
> To: cookinginthedark at acbradio.org
> Cc: Susie Stageberg <sstageberg2 at gmail.com>
> Subject: Re: [CnD] Potatoes
> 
> I know people who use a ricer are dedicated to that way, but I love, love, love my stand mixer. It makes fluffy mashed potatoes and my family inhales them. Sometimes I drop a clove of garlic in the water when I cook the potatoes; sometimes I add chives or sour cream or cheese when I mash them. 
> 
> Susie
> 
> 
> 
> -----Original Message-----
> From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark at acbradio.org] 
> Sent: Saturday, June 11, 2016 4:50 PM
> To: cookinginthedark at acbradio.org
> Cc: Marie Rudys
> Subject: Re: [CnD] Potatoes
> 
> There are many different delicious ways to fix potatoes.  I like trying new ones.  It's great to share ideas this way.
> 
> Marie
> 
> 
> 
> -----Original Message-----
> From: Sugar via Cookinginthedark [mailto:cookinginthedark at acbradio.org] 
> Sent: Saturday, June 11, 2016 1:57 PM
> To: cookinginthedark at acbradio.org
> Cc: Sugar
> Subject: Re: [CnD] Potatoes
> 
> This morning I diced a few russet potatos placed a little butter flavored olive oil and added chopped green bell peppers, red onionseadiced tomatos and added garlic powdereasalt and pepper then on my skillet let it cook for about 15 minutes on med. Heat then mixed a little because if you stir to much they get mushy, anyways then I added hillshire beef kalbosahalf of the larg package chopped) and cooked all together with scramble eggs on the side for another 15 minutes  or till I felt them crispy enough.
>  Topped the potatos with a little cheddar cheese and salsa then served with homemade flour tortillas I made this for my Daniel before a all day session. What was left over I put in burritos to go for hm.lessmile Sugar
> 
> Knowing your own darkness is the best method for dealing with the darknesses of other people.
> comFilled with light, Sugar.
> 
> 
> -----Original Message-----
> From: Abby Vincent via Cookinginthedark [mailto:cookinginthedark at acbradio.org]
> Sent: Saturday, June 11, 2016 1:50 PM
> To: cookinginthedark at acbradio.org
> Cc: Abby Vincent
> Subject: Re: [CnD] Potatoes
> 
> I love trying different types of potatoes.  Russets are great for the classic baked potato and mashed potatoes. For potato salad, I like half red, half fingerling.  Yukon Golds are great for both baking and salads.  My potato salad has whatever kind of potatoes I have, boiled, sliced, and while hot, adding a bit of Italian dressing.  Peeling is optional.  When they are cool, toss with mayo.  Add chopped celery, black olives, and radishes.  We could have days of threads for mashed potatoes.  The secret is a potato ricer.  You squeeze the cooked potato through a cup with holes, along with slices of butter.  Then stir in salt and optional ingredients such as roasted garlic and pepper.
> Abby
> -----Original Message-----
> From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark at acbradio.org]
> Sent: Saturday, June 11, 2016 1:18 PM
> To: cookinginthedark at acbradio.org
> Cc: Marie Rudys <marmusic at succeed.net>
> Subject: [CnD] Potatoes
> 
> Hello.
> 
>  
> 
> Instead of boiling potatoes, I cook them in the slow cooker, then use the potatoes any way I want-I can slice them and fry them or oven-cook them further, or cut them for potato salad if I am using them.
> 
> I just put some red potatoes in, and they wil be done in three hours.  I am going to make some potato salad.  I am in the mood for some with some chicken, or perhaps, something else.
> 
>  
> 
> Marie
> 
>  
> 
>  
> 
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