"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 06-23-2016, 06:21 PM   #51
Senior Cook
 
Join Date: Apr 2016
Location: Moselle MS
Posts: 407
It's a matter of taste. I like what I like. I even keep the skins on my mashers.

Does anyone else eat the skins on their baked potatoes? When I make bakers I oil the skin and pack on Kosher salt. I absolutely refuse to wrap mine in foil. I want them baked, not steamed.
__________________

__________________
LizStreithorst is offline   Reply With Quote
Old 06-23-2016, 06:21 PM   #52
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,856
Quote:
Originally Posted by Addie View Post
The only time I like the skin on my potatoes is when they are baked. When I am served a potato salad with the skin still on the potatoes, I just let it sit there or just break off the front of the piece of potato and leave the skin behind. Make sure your peeler is really sharp and don't be lazy. Peel them.

Yeah, yeah, I know red taters are the preferred one for salad. And to peel them can take what seems forever since they are so small. Then find some very large Yukon Gold ones. They make great potato salad and can be peeled quickly.
I don't peel potatoes for mashed or potato salad, either, and it's not because I'm lazy. I like the look of the peel (especially red oned), it contains a lot of nutrients, and Yukon Gold skins are so thin, they don't need peeling.
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 06-23-2016, 06:40 PM   #53
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,362
Quote:
Originally Posted by LizStreithorst View Post
It's a matter of taste. I like what I like. I even keep the skins on my mashers.
...

Right. I was just stating my taste, not rejecting yours. I grew up eating peeled potatoes so that's what I'm used to.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 06-23-2016, 06:42 PM   #54
Master Chef
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 9,633
I bake my potatoes naked too and eat the skin.
__________________
roadfix is offline   Reply With Quote
Old 06-23-2016, 06:51 PM   #55
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,879
We rarely eat out, and then only when it's something I don't make, like Sushi.

When I ate potatoes, my favorite thing about a baked potato was saving the skin for lunch, loaded with cheese, chives, and butter.
Come to think of it, the carbs have to be in the potato flesh...SC better watch for stolen baked potato skins.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 06-23-2016, 07:21 PM   #56
Senior Cook
 
Join Date: Mar 2010
Location: Calosso, Piemonte
Posts: 309
LOVE this thread! I've seen on the web many recipes that to me are just a mess of ingredients, and it makes me wonder how on earth these can be appealing! In Italy, we often do sweet with savoury dishes, i.e. Parma ham with canteloupe melon (the small orange-coloured melon), a great classic, and anchovies are often used to give a what would be fairly plain dish a bit of oomph, but each dish has a theme that works! The other thing that perturbs me is presentation, and I'm reminded of the lines of a verse of a rhyme that went out on BBC 4, in a satirical programme spoofing the frequent OTT presentation of food in top restaurants:


'Don't put it on a roof tile,
Don't put it on a slate,
Don't put it in a teacup,
Just use a goddam plate!'

But many modern so-called 'dishes' just over-egg the pudding as well as confusing the palate!

You professionals are always interesting!

di reston

Enough is never as good as a feast! Oscar Wilde
__________________
di reston is offline   Reply With Quote
Old 06-23-2016, 07:29 PM   #57
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
I understand how so many people are enamored with bigger is better. But like the rest of you here, I just don't buy into it.

There is a new hot-dog stand in a town that I have to occasionally do work in. They have 50+ kinds of hot dogs, each smothered with five or 6 items, such as cole slaw, pulled pork, chopped tomato some kind of sauce, cheese, and other toppings. I'd never seen a hot dog like that, and so purchased one for me, and one for DW. Neither of us really cared for the idea. There was so much going on that the hot dog, which was a quality 1/4 lb dog, got absolutely lost in the mix.

The owner and I kind of talked a bit about food talk, especially as he was trying out his new smoker. He went back into the kitchen and came back with a three smoked pork ribs, enough for me and DW to have a small portion. Then he came out again with thick slices of smoked turkey that he'd just taken out of the smoker. Both products were excellent all by themselves. I'd much rather had either of those than the buried hot dogs. The guy is trying hard though, and has already developed a loyal following. I hope he does well.

Seeeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 06-23-2016, 09:05 PM   #58
Head Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 2,077
I never peel potatoes,

I make my wife do it
__________________
larry_stewart is offline   Reply With Quote
Old 06-23-2016, 09:47 PM   #59
Head Chef
 
Zagut's Avatar
 
Join Date: Mar 2012
Location: Friendship,MD.
Posts: 1,229
I find no food trend annoying.
I simply don't worry about what others choose to do at meal time.
As Charlie said, "To each his own".
If that's what someone wants then let them have at it.
If it's not what I want then I won't get it.
As far as portion size. I'll eat as much as I want until I feel full. Then I'll stop eating.
I might doggy bag it if there is enough to make it worth it but I'm not overly concerned about waste.
It really isn't that big a deal if a few scraps end up discarded. I'd much rather have too much served to me then too little.
Sure, Say all the homeless could eat on all the wasted food we produce but they don't want your leftover brusselsprouts and they would serve a better purpose being composted.
I don't like waste and recycle or compost what I can. My recycle to trash is 10 to 1 if you use a standard trash can as your guage.
Let estabilishments serve what they feel the need to and in the portions they percive necessery to make a profit and stay in business.
You don't want it then don't buy it.
But don't begrudge those who want it simply because you don't see it as your ideal desire.
Why be annoyed by what someone else might want?




Quote:
Originally Posted by larry_stewart View Post
I never peel potatoes,

I make my wife do it

Now that's a smart man.
__________________
Zagut is offline   Reply With Quote
Old 06-23-2016, 10:05 PM   #60
Head Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 1,799
Annoying Food Trends

An annoying food trend that seems to have gone by the way side is/was a nasty sprig of curly parsley on every plate that left any/all restaurants kitchen.
Even as a kid i thought, WTH! No one ate it, it just got thrown away, WHY DO IT?!

#2:
Some time back, I took my little sister and bestie out to dinner... nice place, french inspired I think... anywhos, we each requested an appetizer and a salad, and we shared a bottle of wine... we were told that we MUST order an entree as well, WHAT?! I won my argument with the manager though total up the bill, did we order the same monetarily as if we each ONLY had an entree?

#3:
Half portions, why don't more restaurants offer half portions?
It's no real hardship to prepare a half plate of anything!
No, I don't want to take a to-go box filled with beautiful food with me when we're on our way to an event after dinner, like a concert or what have you.
No, I don't want a to-go box of beautiful food when we are traveling and have no way to keep it fresh.
What I want is a portion of food that I'll be able to finish at that table, at that time.
No, I don't want to always order an app of just a single element, I want to be able to have a smaller sized serving of what everyone is ordering, like pot roast, veg, potatoes and gravy, etc.

Thank you
<I'll get off my soapbox now>
__________________

__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Reply

Tags
food

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:43 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.