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Old 01-08-2010, 06:24 AM   #1
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Peeling potatoes without a peeler

Dawn Wells peels potatoes without using a potato peeler:


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Old 01-08-2010, 07:43 AM   #2
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That video has been around for about a year, but it's a good one.
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Old 01-08-2010, 07:43 AM   #3
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good tip

Quote:
Originally Posted by justplainbill View Post
Dawn Wells peels potatoes without using a potato peeler:

This is a great tip..my mom used this trick to peel potatoes too...im glad she did a video on it...love those Idaho Potatoes!!
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Old 01-12-2010, 04:58 AM   #4
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I worked with an ex-army kitchen hand once. He'd peel potatoes quicker with a knife than what I could with a speed peeler.
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Old 01-12-2010, 02:07 PM   #5
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Seems very impractical to me. Scoring it and boiling it whole for 15 minutes?

You could peel it in 60 seconds without much effort. Using a much smaller carbon footprint too.
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Old 01-12-2010, 02:14 PM   #6
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Neve mind peeling potato, can you fold a t shirt in two seconds???

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Old 01-12-2010, 02:19 PM   #7
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That's neat!!! BUT it still doesn't answer the age old question:

How are you supposed to fold a bed sheet with fitted corners?
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Old 01-12-2010, 02:24 PM   #8
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Quote:
Originally Posted by Selkie View Post
That's neat!!! BUT it still doesn't answer the age old question:

How are you supposed to fold a bed sheet with fitted corners?
Without a great deal of concern over how neat it looks.
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Old 01-12-2010, 06:12 PM   #9
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Peel potatoes? You're supposed to do that? Picked up one of these a while back and use it to scrub to death potatoes and carrots. DH hasn't complained, so I guess it hasn't been a problem. My sis-in-law and her hubby haven't complained because she doesn't have to cook and he's getting a nice, home-cooked meal. I've resorted to peeling only when the potato shows green.
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Old 02-05-2010, 10:35 AM   #10
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Mary Ann is holding up pretty well. I was so in love with her in the seventies.

My first job working in a "real" kitchen was at the Kennedy Center in Washington DC. Really odd kitchen in that it was huge and served five different restaurants ranging from almost institutional cafeteria food to fine dining. They had a potato peeler that was a big drum with an inverted cone with a sandpaper like coating inside. Water was pumped through it, twenty or thirty pounds of potatoes added to the top, the cone would spin and literally sand the peels off of the potatoes. Russets would come out looking like New potatoes. I asked the business manager about it one day, and was told that potatoes were cheaper than labor.
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