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Potato with roots growing - Still good?
Underdog
Registered User regular
Registered User regular
Pretty self explanatory. I've got some potatoes, there are a few very small "roots" coming out of some of the pores. My mother is convinced we'll all be poisoned if we eat them, I think they're still good. Anyone know for sure?
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A new bag of potatoes is what, $3?
They're still firm and looking fresh, sprouts aside. I'm kinda on a schedule right now so they'll have to do. I'll be diligent about removing them and sorting out the good from the bad. Thanks.
But I wouldn't eat it if it is shriveled and gross.
but they're listening to every word I say
Of course it works. It's how you get new potatoes. Easiest vegetable to grow, until the dreaded potato bugs appear from whatever dimension they live in, to feast on the potato leafs.
As for sprouts on potatoes, cut it open. If there's a greenish hue on the inside, around the skin, don't eat it, as it germinating (or something). If it's still all whitish, you're good to go.
This, basically.
One more thing: the longer the eyes are (the sprouts) the less likely it is to be edible.
they're pretty much edible untill the're supersupermushy. Potatoes with lil' roots are harmless. Snap off the roots; enjoy.
if you plant the potatoes you will get new potatoes, but usually of such an inferior stock that won't want to be eating those.
as mentioned, green potatoes are a no-go, but those rarely make it to the store shelves.
another interesting potato-related joke: if you ever seriously want to fuck with somebody, hide a potato behind his cupboard. After a few weeks weird dark brown potato-goo will start dripping out and it will smell like a fucking corpse.
One of them, potatoes I think, produce a gas that makes the onions spoil
Hey man, I wasn't in charge. I was invited and then asked to make mashed taters and handed a 10 lb bag. The sweet potatoes were our addition because it gives the whole thing a nice colour. I've actually got a lot of pictures of the Korean heavy fare if anyone is interested.
Also, if you've never had a ground beef and mashed potato cake, you aren't living.
Nope. An honest to god layered cake. Instead of chocolate or vanilla or whatever, it has meat. The icing is made out of mashed potatoes, and usually you add some ketchup on top.
I didn't make it, so I'm not sure. The whole thing tasted very similar to meat pie or sheperd's pie, but the meat was a bit firmer. The thing was 6 or 7 inches tall, with the potatoes seeming to keep everything together. The meat kind of had a sauce that seemed to be keeping it together.
You could always just try making it like a sheperd's pie in the shape of a cake.
If I figure out how to make a decent meat/potato cake, I'll PM you.
I think there's definitely growth potential for a potato wedding cake business.
I did this.
About 5 months later I dug up a bunch of small baby potatoes.
They were awesome, but lacking in size.
Deducting the labor costs, I pretty much just 'broke even' (in terms of potato volume)
I also stuck an onion in the ground this year. I'll probably dig it up in a month or two.
It's growing, but don't know how big it is.
I always found that my white onions were smaller than they should be, but my green onions had huge bulbs. It was weird.
Ripening bananas seem to accellerate the molding of other foods as well. I imagine it's the gasses released.
sheperd's pie is lamb, cottage pie is beef.
In North America, sheperd's pie is beef, or pork, due to the relative lack of sheep.
I usually just refrigerate my onions now anyways. They seem to keep a lot better, and don't make me tear up near as much.
I know, I'm Canadian. It doesn't make it any more wrong.
No worse than what people pass off as poutine.
Potato salt. For when your potato chips and crisps don't taste enough like potato.
Silly Australian. Crisps are chips. And chips are called fries. [strike]French[/strike] Freedom fries.
I miss poutine so much. I rarely ate it, but I liked having it as an option.
You never miss a thing until it's gone.