Entries tagged with 'potatoes'
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[Flickr: Extreme Craft] Because we really don't have enough diorama coverage on Serious Eats, check out this mermaid spud (mer-spud?) in a box from the annual Decorated Potato Contest at the Humboldt County Fair in California. Garth Johnson of the blog Extreme Craft shares photos of the starchy entries on his Flickr page. Since 1896, the whole county has come together with toothpicks and glue—and as crafting technology has advanced in recent years, googly eyes—for the event. The categories are divided by age of the potato dioramist and number of potatoes used. [via Craftzine] Related Alaska State Fair Cabbage Tops Guinness World Record Video: Minnesota State Fair's Food on a Stick Are Potato Peels Really Good for You?...
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Remember the tornado potato? That strange spiral-cut potato that's skewered and deep-fried? The street-food treat found in Seoul, South Korea? It did a whirlwind tour of the web in 2007, when the blog Superlocal posted a photo of it. (And, yes, we blogged it, too.) It looks like the tornado potato has finally made it Stateside. It'll be available at the Minnesota State Fair this year (August 27 through Labor Day), but I caught sight of one this week on the boardwalk in Wildwood, New Jersey, which is basically all state-fair food all the time (at least during the summer tourist season). [What it looks like, after the jump ...]...
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"Friends" by Ginou Choueiri Lebanese artist Ginou Choueiri likes drawing portraits on potatoes. "Not only is their skin porous like ours, but their skin texture and color is very similar, and like us, they come in different sizes, shapes and forms." [via Unique Daily]...
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The Amateur Gourmet's recipe for Susan Boyled Potatoes makes a dish that is "seemingly plain on the outside but on the inside an embarrassment of riches." They're stuffed with a pancetta-enhanced cheese fondue sauce....
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The Brits are known for some wacky potato chips flavors—think Prawn Cocktail and Roast Chicken. When I first moved to England I committed myself to tasting them all, the only flavor I absolutely fell in love with being Sweet Chilli, as in Thai Sweet Chili Sauce. Now, powerhouse British "crisp" producers Walkers is asking the nation to vote for the next big flavor in its "Do Us a Flavour" competition that lasts until May 1. Being a Serious Eater has certain risks, and in the line of duty, I bit the dust—crazy-flavored dust that coated each and every chip. Eaters from around Britain sent in flavor ideas, and you'll never believe the finalists: exotic Crispy Duck & Hoisin, everyday...
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Bacon, cheddar, and sour cream all get along swimmingly in these crispy potato skins from Bobby of BlogChef. They're a classic snack for game day, but don't deprive yourself if you feel the craving coming on before then. I also like to add a little salsa to the top of my potato skins to add a bit of healthiness. Tomatoes are healthy, right? For the rest of you, there's plenty of bacon to go around. Related: Potato Skins with Pancetta and Mixed Herbs...
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uk.news.yahoo.com "[Khalil] Semhat, 56, said he had not done anything special to cultivate such a super-sized spud. 'I didn't use any chemicals at all,' he insisted, adding that he had to ask a friend to help him haul the huge tuber out of the ground." [Yahoo! News UK]...
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Photograph from Dr. Hemmert on Flickr Although potatoes are harvested earlier in the year, they're easily stored by producers from up to six months and that's why you'll see so many of them at the farmers' market this time of year. At home, you'll want to make sure to store them in a cool, dark, dry place to prevent them from sprouting or spoiling. I'll happily eat potatoes any which way—french fried, scalloped, mashed, braised, hashed, stir-fried. Below are a variety of straight-forward potato preparations and recipes. I hope you'll use them as starting point for creating your own bit of potato deliciousness. Another pat of butter, a bit of bacon, some fresh rosemary, freshly ground pepper, are a...
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Despite the economic downturn, the Idaho Potato Museum in Blackfoot, Idaho, is reporting their busiest season ever with no decrease in sales at their gift shop [via VittlesVamp]...
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Make magazine presents a reader-submitted video from Ted Goessling and Zachary Gens, who have created the Uber Tuber, a compressed-air-powered potato bazooka that they use to propel spuds at a grid of wires that slices them into fries. Behind the grid is a backstop that catches the potatoes and funnels them into a waiting fryer below. It's more Rube Goldbergian than it is practical, but it's fun stuff nonetheless....
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