Text 5440, 52 rader
Skriven 2008-04-14 19:55:52 av BURTON FORD (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: ANOTHER FOOD RANT  
===========================
Hi  Glen           4/14/08 7:45 PM


gj-> (I have an aching, damaged tooth, so I have a jaundiced 
gj-> view of life and humanity at the moment.  Can you tell?)

No.  Should I be able to?


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: How To Tell a Good Potato
 Categories: Shaker, Potatoes, Info
      Yield: 1 servings
 
           Text only
 
  Here is a good place in which to impart what is a secret to the vast
  majority of people, and it is one well worth knowing. It is simple
  how to tell a good potato; that is, as well as it can be done without
  cooking it, for sometimes even experts are deceived. Take a sound
  potato, and paying no attention to its outward appearance, divide it
  into two pieces with your knife and examine the exposed surfaces. If
  there is so much water or "juice" that seemingly a slight pressure
  would cause it to fall off in drops, you may be sure it will be
  "soggy" after it is boiled. These are the requiste qualities for a
  good potato, which must appear when one is cut in two: For color, a
  yellowish white; if it is a deep yellow the potato will not cook
  well; there must be a considerable amount of moisture, though not too
  much; rub the two pieces together and a white froth will appear
  around the edges and upon the two surfaces; this signifies the
  presence of starch, and the more starch, and consequently froth, the
  better the potato, while the less there is the poorer it will cook.
  The strength of the starchy element can be tested by releasing the
  hold upon one piece of the potato, and if it still clings to the
  other, this in itself is a very good sign. These are the experiments
  generaly made by experts, and they are ordinarily willing to buy on
  the strength of their turning out well, though as stated above, these
  are by no means infallible.
  
  The Shaker Manifesto, October 1881.
  
  Source: "The Shaker Kitchen" by Jeffrey S. Paige, published by
  Clarkson N. Potter 1994, ISBN 0-517-58838-2    Typed by Manny
  Rothstein 4/98 ReU/l to NCE by Burt Ford 11/99 06/02 01/04 04/08.
 
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Bur
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