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Potatos in the refrigerator crisper drawer.
I'm not to sure of the particulars of why I do this, but I keep my potatoes in my pantry. If I know I'll be making french fries or home fries, I keep them in the fridge the day before so they get really crusty and golden brown.
No matter what I do though, I always end up with a couple potato plants. I might try planting them in my yard and seeing what happens.
With tomatoes, I keep them out of the fridge unless they're getting a bit too ripe, in which case I stick them in.
Cook the Book: Greek Salad
So good! A lot of chopping and slicing, but so worth it. The vinaigrette was great--I made it without the feta because I came up short, and it was still delicious, didn't even miss it. Oh, and I couldn't find Greek oregano in two grocery stores, so I used the regular stuff.
I think I'll make another with leftovers for lunch today...
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Recent Comments | Response to Comments
Not the same old 'chicken and dumplings'
I really like the New Southern Chicken and Dumplings recipe in Virginia Willis's Bon Appetit Y'all.
Potatos in the refrigerator crisper drawer.
I'm not to sure of the particulars of why I do this, but I keep my potatoes in my pantry. If I know I'll be making french fries or home fries, I keep them in the fridge the day before so they get really crusty and golden brown.
No matter what I do though, I always end up with a couple potato plants. I might try planting them in my yard and seeing what happens.
With tomatoes, I keep them out of the fridge unless they're getting a bit too ripe, in which case I stick them in.
Cook the Book: Greek Salad
So good! A lot of chopping and slicing, but so worth it. The vinaigrette was great--I made it without the feta because I came up short, and it was still delicious, didn't even miss it. Oh, and I couldn't find Greek oregano in two grocery stores, so I used the regular stuff.
I think I'll make another with leftovers for lunch today...
Cook the Book: 'What We Eat When We Eat Alone'
Actually, pimento cheese. I like to put it on toast under the broiler.
Cook the Book: '100 Best Vegetarian Recipes'
Ratatouille over rice or couscous. Or a spicy tofu stir-fry, with the tofu nicely seared and crispy.
Expresso vs Espresso: A pro-Expresso Rant
Why wouldn't we judge someone as lazy when they choose to mispronounce a word like espresso (assuming, of course, that at least one person at FN can pronounce it and correct the offender)? Given the whole new attitude that Food Network portrays, it wouldn't be a stretch for me to believe that Sandra Lee mispronounces it on purpose to seem more folksy.
I wouldn't judge someone as stupid for not knowing how to pronounce a word the first time they see it, but if you're corrected and you don't even TRY to correct yourself, why can't I judge you as lazy?
Cook the Book: 'The Barcelona Cookbook'
La Gamba Dorada in Cordoba. We just had a table full of wonderful (mostly) fried seafood and tinto de verano. Yum!
Cook the Book: Eugenia Bone's 'Well-Preserved'
Tomatoes! And peppers for different kinds of pepper jelly.
Cook the Book: 'Kneadlessly Simple'
The New York Times no-knead bread. Or any bread that has a thick crust to it.
Cook the Book: 'On the Line'
Anything that involves both spinach and salmon.
Cook the Book: The Essence of Chocolate
I made Martha's triple chocolate mousse cake for my best friend's birthday a couple years back, and it was a-mazing. People are still talking about it. A bit of hard work, since this was before I had any nice equipment, but worth it.
Eat For Eight Bucks: Paprika-Braised Chicken with Chickpea Puree and Crispy Shallots
I am un-lurking to tell you how much I enjoyed this recipe! It was great! I substituted bacon for salt pork and added the whole package of spinach instead of half (I wanted to increase the veggie-to-chicken ratio). I also made a roux with the bacon fat in the pan, since I didn't have corn starch.
I'm assuming seasoned flour means salt and pepper? I put in hot smoked paprika into the mix, which was yummy. I was a bit timid about it this time, but next time I'll put in more. I used sweet smoked paprika for the broth mixture.
So yeah, a lot of changes, I suppose, but still a wonderful recipe.
Potatos in the refrigerator crisper drawer.
True! Don't you think it defeats the purpose when they ship fruit baskets out that way? :)
Potatos in the refrigerator crisper drawer.
@ChefRobert: for the same reasons, florists usually keep a seperate fridge for fruit for fruit baskets, as the gas produced can quickly age and ruin the cut flowers.
Potatos in the refrigerator crisper drawer.
An easy way to not F up fruit and veg storage... store them exactly how they are stored in the supermarket. Potatoes are not refrigerated. Herbs and Lettuces are refrigerated. It's so simple.
Also pay attention to where they are stored. Bananas are away from other produce because placing other fruits and veg in a close proximity to bananas promotes quicker rotting. Ethylene gas is the culprit, and only some produce releases it in large amounts that will hasten rot. Tomatoes, avocados and melons should also be stored far away from other fruit and veg.
Not the same old 'chicken and dumplings'
I like to add a little green to my dumplings for color.
I'm a dried dill weed fiend, but I understand not everyone would find that to their liking in chicken and dumplings. So, for basically the same flavor as regular chicken and dumplings with just a little color added, add some chopped parsley leaves to your dough.
Not the same old 'chicken and dumplings'
I love to make them trinidadian style with curry! It is so delicious.
Potatos in the refrigerator crisper drawer.
As a NYer I have lived in places where I had to keep every single food item that was not in a can in the fridge.
Potatoes are in the fridge and I have never noticed a sweetening.
Potatos in the refrigerator crisper drawer.
For a simple experiment those curious readers so inclined should try the cold storage "option". I crave the flavor at times, nothing risky here. Guests dining with me do notice when served these. Over the table conversation follows, better than no topics to discuss which also happens.
Not the same old 'chicken and dumplings'
we get round loafs and hollow them out and when the chicken soup is done we just make dumplings from bisquick and cook them on top of the boiling soup, this thickens the soup and doesn't have a flour taste. and then we serve them in the bread bowls. it's easy, tasty and looks nice. don't judge me. i love bisquick. i always add chopped scallions and garlic powder to the dumpling mix before i cook them.
Potatos in the refrigerator crisper drawer.
We Quebecois are an interesting lot. For some strange reason, a large number of us enjoy our fries dark brown, limp and sweet. There's a small local chain that stores its potatoes in a refrigerated warehouse at 1°C for several months before frying them. That results in extra dark, extra mushy and sweet fries. They are also cooked at a relatively low temp so they get extra greasy. Yum!
Potatos in the refrigerator crisper drawer.
Don't recall where I heard this tip but it works...
I store potatoes in a lower kitchen cabinet (away from the stove - heat is bad for the praties) in a wire bowl (air circulation is important) with a few apples thrown in. It works.
Potatos in the refrigerator crisper drawer.
What @betteirene and @savory say. We even have ads for Ontario produce on TV that tell us how to store items properly. I usually buy 5lb. bags of potatoes and although, not used every day, they are gone before the weird things start to grow.
Potatos in the refrigerator crisper drawer.
From Chef2Chef: Never store potatoes in the refrigerator. The cold temperature will turn the potato starch into sugar. You will then have to store the potatoes for up to two weeks at 50 degrees to convert the sugar back to starch. Always store your potatoes in a dark, cool, dry area with good air flow.
Weekend Giveaway: Nudo Olive Tree Adoption
Congrats to our winner gargupie, and thank you to everyone who entered. We have notified the lucky new olive oil owner and updated our Contest Winners page.
Weekend Giveaway: Nudo Olive Tree Adoption
Any olive cured any way, I love them all. I have a small dish every day after work with a glass of wine. or beer. or whatever is available.
Weekend Giveaway: Nudo Olive Tree Adoption
Blue-cheese stuffed olives, in a dirty vodka martini!
Weekend Giveaway: Nudo Olive Tree Adoption
arbequina olives are my personal favorites - and not just because they're fun to say! as always, feta makes anything taste better and these two go great together
Weekend Giveaway: Nudo Olive Tree Adoption
I love ALL olives. The more the merrier. Kalamata, Black, Green, Nicoise bring it on! What a beautiful idea & a great opportunity! I would love to showcase this on my site!
Weekend Giveaway: Nudo Olive Tree Adoption
I too prefer olives in their oil iteration.
Weekend Giveaway: Nudo Olive Tree Adoption
I'm not a fan of olives, but I do love olive oil!
Weekend Giveaway: Nudo Olive Tree Adoption
Kalamatas are amazing, but I'm a huge fan of the black Greek/Turkish ones, not sure of the name...
Weekend Giveaway: Nudo Olive Tree Adoption
Moroccan oil-cured are my favorite, the wrinkled ugly things.
Weekend Giveaway: Nudo Olive Tree Adoption
Nicoise are definitely my favorite, but I'm a sucker for jalapeno-stuffed green olives too!
Weekend Giveaway: Nudo Olive Tree Adoption
kalamatas are popular in my house too
Weekend Giveaway: Nudo Olive Tree Adoption
Jalapeno stuffed green olive!
Weekend Giveaway: Nudo Olive Tree Adoption
I actually don't love olives: I like tapenades and things, but am not a huge fan of eating olives by themselves.
...but I sure do love olive oil :)
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I really like the New Southern Chicken and Dumplings recipe in Virginia Willis's Bon Appetit Y'all.