Text 39735, 89 rader
Skriven 2010-07-02 19:47:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Spuds
=============
-=> Quoting Dave Drum to Glen Jamieson <=-

 DD> Potatoes were considered (in Germany, at least) "teufuels wurzel"
 DD> (devil's root) and missgebildete schmutzknolle" (ugly dirt-tuber
 DD> object). Also an aphrodisiac...

They were also reputed to cause leprosy and several other miseries
in France.

 DD> To get German farmers to grow them Fredrick the Great cut the noses
 DD> off all the farmers who refused to grow them.

They got off to a rough start in England as well: folklore is that
when Sir Walter Raleigh made a gift of the potato plant to Queen
Elizabeth I the cooks, not being instructed otherwise, discarded the
lumpy-looking tubers and brought the royal table a dish of boiled
stems and leaves which promptly made everyone very ill. The potatoes
were then banned.

There people today who still believe they are evil. I found several
websites created by food faddists claiming boldly: ALL NIGHTSHADES
ARE DEADLY POISONOUS!!! STOP EATING THEM!!!

Potatoes are an essential ingredient in most of the boiled dinners
I've posted here the past couple days:

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Irish Boiled Dinner
 Categories: Irish, Beef, Vegetables, Potatoes
      Yield: 6 Servings

  3 1/2 lb Fresh brisket
      2    12 oz bottles lager beer
      2 c  Water (to cover)
      2    Bay leaves
     10    Black peppercorns
    1/2 c  Chopped parsley
      2 ts Salt
      2 tb Butter or olive oil
      3 cl Garlic, peeled, sliced
      2 c  Chopped and rinsed leeks
    (white part only)
      1 md Yellow onion, peeled, sliced
    Sliced
      1 lb Large carrots, cut in large
    Pieces
      1 lb sm red potatoes
      1 lb Turnips, peeled and
    Quartered
      2 lb Green cabbage, cut in sixths
           Secured with toothpicks
    Salt and freshly ground
    Black pepper

  Place in an 8 to 10 quart stove-top covered casserole on the
  burner and add the beef, beer, water, bay leaves, peppercorns,
  parsley, and salt. Heat a frying pan and add the butter or olive
  oil. Saute the garlic, leeks, and yellow onion for a few minutes
  and add to the casserole. Cover the pot and simmer gently for 3
  1/2 hours or until the meat is very tender. (This will normally
  take about 1 hour per pound of brisket.) In the last 25 minutes of
  cooking, add the carrots and red potatoes. In the last 15 minutes
  of cooking, add turnips, cabbage, salt and pepper. If the
  vegetables are not done to your liking, cook them a little longer,
  but do not over cook. Remove the toothpicks from the cabbage
  before serving.

  From: Alice Poe

MMMMM








Cheers

YK Jim


... Elves and Dragons? Cabbages and potatoes are better for you and me.

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