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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

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Herb danger

Started by Ruth Anthony-Gardner. Last reply by Randall Smith on Wednesday. 3 Replies

Pizza, come and get it!

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Science explains mozarella on pizza

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What is your favorite apple?

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Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Bertold Brautigan Nov 3. 44 Replies

dahl pasta

Started by Lmnopicue. Last reply by Idaho Spud Oct 30. 2 Replies

Pumpkin Pie

Started by Daniel W. Last reply by Pat Oct 28. 3 Replies

Vacuum storing food

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Comment by Joan Denoo on July 17, 2014 at 10:45pm

Felaine, Your method of rough-chopped russets dried in the pot and apple cider vinegar, mustard, salt, and pepper poured over them, and left to cool, sounds like I remember Grandma Whitehead doing them. When they were cool, she added mayonnaise, mixed them and put the finished salad into a bowl that I now have in my kitchen. She, too, topped them hard boiled egg slices, a sprinkle of paprika, and garnished with fresh dill leaves from her garden.  

Grandma also baked russets until crispy and she got the potato part and we kids got the roasted potato skins with lots of butter. Yum!

I hard boil eggs by putting a single layer of eggs in a pot with a close fitting cover, filling the pot with cold water to cover the eggs with about 1" or one joint of my finger, uncovered, bringing them quickly to a boil. I take the pot off the burner, cover with a close fitting lid and start timer for 10 minutes. When the timer goes off, I pour the hot water out of the pot, leaving the eggs in it and run cold tap water over, letting the cold water run for a minute or two. I then empty the water, pour in a pitcher of ice cubes and add cold water.  I let it set for 10 minutes. Drain

Daniel, I have never tried cooking the potatoes and eggs in the same pot at the same time. I have a waterless cooking pot system where I use only about a quarter cup of water in a big pot.

I put in enough scrubbed, unpeeled potatoes to cover the bottom of the pot. Add 1/4 cup water. I cover the pot, bring it quickly to a boil, turn the heat to low and steam the potatoes for about 30 minutes. When I open the pot, the water is virtually gone. When the potatoes are cool, I peel them, dice them, and proceed with the recipe.

I like russet potatoes best. I use other kinds if that is what I have.

Pat, your version sounds delicious. That will be my next batch. I agree, that Buffalo, Wyoming is an incredibly beautiful place, with high mountains close by, beautifully flowing valleys with canyons coming from the mountains. My friends' place is in one of the canyons and during the last ice age floods, huge boulders rolled down with the rushing waters leaving piles of rubble. So pretty. Lots of wildlife and the valleys filled with glacial sand. Rich soil that grows incredibly fine wheat. 

Comment by sk8eycat on July 17, 2014 at 7:52pm

My mom peeled and rough-chopped russets, and sprinkled them with apple cider vinegar, salt, and black pepper while they were still hot (but dry...she poured the water out of the pot, but let the potatoes sit for a few minutes to dry)  Then she added a mild mixture of mayo and whatever combination of mustards we had in the house, and let that absorb.

While that was happening, she finely diced (or rough-grated) the bell pepper, onion, celery, and a small jar of pimientos...if she had some.

The eggs went in last, most of them chopped, but 2 or 3 were sliced and arranged on top...with salt & pepper.

I sort of do it the same way, but if I'm using red or white rose potatoes, I sometimes chop them with the peel still on. 

I also like to bake russets till they crackle when squeezed.....and eat the peel, too. (With loads of butter.) Finest kind!

Comment by Daniel W on July 17, 2014 at 6:56pm
I just finished a batch. Went ahead and boiled the eggs at same time in same pot as the potatoes. Worked out perfect. The rest was the usual chopped onion, chopped celery, little but of garlic, mayo, mustard, sweet relish and touch of salt & pepper. Was feeling nostalgic so tried to create what my Dad used to make. In fridge now.

I dont know if I like russets vs. yukons/reds/whites better. At the moment its the russets.
Comment by Pat on July 17, 2014 at 6:42pm

Me, I peel and then, cube into 1 inch pieces yukon gold spuds. Put them in boiling water for about 20 minutes. At the same time, cook chopped bacon in the microwave. When potatoes are done, cool them in a freezer for about an hour. Mix mayo, onion, bell pepper, salt and fresh ground pepper, the bacon, and add to the cooled potato mixture. Chill for a day, and scarf it down. Simple but tasty.

Comment by Daniel W on July 17, 2014 at 4:03pm

Joan, thanks for the potato salad recipe.

I have a hankering for some now.  Boiling as I type.  Do you use russets?  Yukons?  Reds?  Whites? 

I can't have onions before or at work, so I use an entirely different method, but tonight and this weekend, time for the real deal.

Do you boil the eggs with the potatoes, or separate?

Comment by Pat on July 17, 2014 at 2:33pm

Went through Buffalo, WY a few years ago. Incredibly pretty country. Was going from Devil's Tower (of Close Encounters fame), to Cody, WY for the night. Then on to Yellowstone, and Jackson to the Tetons.

Comment by Idaho Spud on July 17, 2014 at 10:48am

Wow!  What a beautiful tool shed.

Comment by Joan Denoo on July 17, 2014 at 8:06am

Here is a chicken wire tool shed, but it could be a place where you grow vulnerable things. 

Comment by Joan Denoo on July 17, 2014 at 7:57am

Randy, my friends in Buffalo, Wyoming, where I-90 intersects with I-25, a very wilderness area, built a frame garage and instead of siding they covered it all around and over the top with chicken wire. That is where they grow their fruits, vegetables and flowers. 

I tried to find a stock photo of one, and here is what I got when I Googled "chicken wire covered building to grow a garden"

https://www.google.com/search?q=chicken+wire+covered+shed&espv=...

Also, this forum:

http://forums2.gardenweb.com/forums/load/cornucop/msg0122374528924....

Good luck!

Comment by James M. Martin on July 17, 2014 at 7:24am
Randall Smith, why don't you plant some more beets and use your shotgun to get rid of the rabbits. They aren't much to eat thought the French rave about them. I have never found a rabbit recipe I liked.
 

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