Saved that astronaut guy stranded on Mars.
Mark Watney probably never ate another potato after that though. I know I wouldn’t.
Potatoes get plenty of recognition and always have.
Wanting to get drunk?
Vodka, distilled fermented potato juice
Corn: hold my beer
Rice: hold my sake
Hemp: hold your breath
Does a sweet potato count?
An honorable mention for sure.
Midlife crisis/divorce/utter failure? Vodka.
Average evening at home? Vodka.
Average evening at home?
That’s what I said.
Cool science class demo about the power of compressed air? Potato gun.
Need a battery?
Potato battery.
Fancy breakfast?
Is that kimchi?
Looks like salsa. That’s a more common potato topping. Although I suppose that kimchee would be good, too. I’ve never tried it.
Quick photo to ask for help with a technical issue? Potato cam!
Wait till you Google corn
Baked potatoes fancy? I love a baked potato with beans and cheese, but it’s hardly fancy.
Fondant potatoes are what you want for fancy (and delicious).
I don’t believe I’ve ever had fondant potatoes before. Went off to learn about them. They look delicious. Very similar to roast that we’d do in butter but I bet the rosemary gives a nice nom.
The recipe I saw calls for Russet. Not sure I’ve seen them for sale here either.
Any floury potato will do. In England we would probably use Maris Piper potatoes.
My man, wait until you hear about this thing called rice.
Potato is just extra large rice
Rice cooked in oil, for the love of god, rice cooked in oil.
Yes I know Japan does it different. Yes I know they have dedicated cookers to make it fluff. No Japan does not have a monopoly on how to cook rice.
Like fried rice or like actually cooking the raw rice in oil?
For fried rice without having to wait a day for cold left over rice to use, fry :1 uncooked rice in oil till it gets golden brown and smells toasty, then throw in :2 water/stock and cover it tightly to simmer for 10 minutes.
Switch the heat off after those 10 mins simmering are up and don’t touch the lid/pot for another 10 minutes so the steam finishes cooking the rice.
Stir in any fried rice additions once it’s cooked.
The texture is spot on for ‘normal’ fried rice, and depending on what additions you stir in, the taste is spot on too.
second one, then add water
So do you fry the rice before cooking it in water like normal? I’ve done that with pasta and that was really good
Yeah just fry it with a little oil in the pan until goes a bit crispy, and then chuck water into the pan and put on the lid, stir every other minute, bit of salt, pepper, and maybe one random herb, and done in ten minutes
Ah yes this is a good way.
#allCarbsMatter
Or soy.
Want protein? Soy.
Want milk? Soy.
Okay, but how about a flavorful sauce to put on your food? Believe it or not, soy.
The classic Irishman’s dilemma: do I eat this potatoe today, or ferment it so I can drink it tomorrow?
Can’t you just ferment the peels or something? I’m hungry AND thirsty!
Alcohol? Vodka! Starch to make bread? Potato starch! 2 potatoes? 1 potato in the ground!
