after all the failed experiments during last Oct to
create a proper new potato dishes
Stephelle’s Kitchen: Home-Baked Hash Brown
Stephelle's Kitchen: The Potato Person
and even this one, dated two years back
Stephelle Kitchen - Potato Sandwiches
have cease eating potato for quite awhile
till the recent long one-week sickness
Loweakend X Higheatemp: Suddenlill
ate nothing
but potato during the recuperation period
(yes.. I spelt the R word without spell-check)
more particularly
the Russet Potato
| From Wiki: The Russet Burbank potato is a large brown-skinned, white-fleshed cultivar of potato. It is commonly used in French fries in fast food restaurants.
When used for making potato chips, it results in a dark-colored chip due to caramelization, its sugar content being higher than that of the Maris Piper potato, more commonly used by chip makers.
It is also of high antioxidant activity, which is rare for starches.
Luther Burbank developed the Burbank potato in Lunenburg, Massachusetts in the early 1870s. In 1875, Burbank sold his farm and the rights to his potato, and moved to Santa Rosa, California.
Later, a natural descendant of the Burbank potato, but with russetted skin, was selected and named the Russet Burbank potato.
The name Burbank Russet potato is often used and is not considered an error, although technically it incorrectly implies the potato was russet before Burbank worked on it.
The Russet Burbank is the most common potato variety grown in Idaho, the leading potato growing region of the United States. Russet Burbank is also the most commonly grown variety in both Prince Edward Island, and New Brunswick Canada. These two regions comprise the majority of Eastern Canada's potato production. |
Russet potatoes accompanied me through
just boiled potato
then took the risk to dip it with chili sauce and
sprinkle some black pepper powder
simply satisfying
thank goodness
sore-throat didn’t invade
potato vegie soup
the most common combination is
Potato x carrot X onion
a.k.a ABC soup
mine was some other anonymous white colour vegie
no onion
I kinda dislike onion in soup
they tend to disseminate
and pollute the whole soup
since potato goes well with soup
it goes well with anything
which can be cook in soup-form
Russet potato goes spicy
cooked in curry
however
the overpowering spiciness
kinda took over its
natural sweetness and fragrance
anyway it generally still blends in
outshined yet not out-casted
so who is the lead acotr here?
potato curry with chicken??
chicken curry with potato???
curry potato with chicken???
curry chicken with potato????
whenever there is a curry dish
we will rush for the potato
chicken meat would have been left behind
mom reserved some of the gravy till the next morning
sometimes to be cooked with noodles or vermicelli
overnight gravy tastes better than the original dish
due to the sedimentation process (so scientific)
back to the overnight curry gravy
topping up a few potatoes
made me a happy kid at lunch
conclusion:
it’s so good that
you can even eat it on its own
(no.. I have been copying this slogan
over and over again)
p/s
don’t judge a potato by its skin
so I decided to reserve these
not-too-appetizing photos till the very ending
