Text 3819, 69 rader
Skriven 2013-08-22 19:08:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: p'izen 46
=================
 ML> I read that nowadays they tell you that the solanines in sprouting
 ML> potatoes are not limited to the green parts, and if your potatoes
 ML> start to go, you should actually throw the whole things away
 NB> I've been eating the sprouted potatoes for years, just popping off the
 NB> sprouts and cutting off major green areas... haven't gotten sick from
 NB> it yet...

The green has nothing to do with the poison, which is colorless;
it's chlorophyll and just a surface indicator of what's going on
inside.

 maybe it's yet another poison one can build up at least some
 NB> immunity to...?  Really shriveled heavily sprouted potatoes I've left
 NB> be, though...  ;) 

Possibly; more likely it has delayed effects that you don't
notice until your kids' ears fall off or something. Anyhow,
as the poison dilates the eye pupils (solanine is very like
atropine in its effects), it probably does other stuff too,
particularly cardiac stuff.

 ML> (or, I think to myself, put them in a hole in your backyard).  As
 ML> I have neither a backyard nor potatoes, I don't always have to
 ML> deal with the issue, and certainly not through any fault of my own. 
 NB> I've been tempted at times to dig the hole, but usually it isn't good
 NB> timing for such enterprises.

If the ground is thawed enough to dig a hole, it's good timing.

 Been told to stick toothpicks in the old
 NB> potato and put in glass of water to grow potato vines indoors, too...
 NB> that didn't happen either.  ;)

I heard that as well, recommended mostly for sweet potatoes,
whose vines are edible. I'm not supersure that I'd want regular
potato vines in the house where children and dumb animals can
get at them.

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

      Title: Del¡cias De Batata / Potato Delights
 Categories: Portuguese, Cake
      Yield: 12 Servings

     90 g  Almonds, ground [3oz]
    100 g  Potato, mashed [3 1/2oz]
    200 g  Sugar, granulated [7oz]
      1 tb Cornflour
      1 tb Butter
      2    Eggs
      3 tb Water
           Icing sugar, and
           Cinnamon, for sprinkling]

  Mix the water with the sugar and boil to make a light syrup. Add the
  mashed potato and almonds. Boil until thick, over a low flame,
  stirring. Set aside until almost cold. Add the eggs and flour and
  beat well. Bake this mixture in well-buttered patty tins, at
  210^C/425^F for 20 minutes or until golden brown. Take out of the
  tins carefully, before the del¡cias are completely cold, and dust
  with a mixture of icing sugar and cinnamon.

  Makes 12 to 16 del¡cias. from THE TASTE OF PORTUGAL by EDITE VIEIRA
  typed by KEVIN JCJD SYMONS

MMMMM
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