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Another taste test tonite.


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#1 propane1 OFFLINE  

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Posted July 24, 2017 - 06:07 PM

Green mountains, Irish cobblers and superiors. In the clean up stage, the superiors were the easiest. And also the cleanest coming out of the ground.

Pictures, first, superiors, second, cobblers , then mountains.

Updates soon.

Noel

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#2 propane1 OFFLINE  

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Posted July 24, 2017 - 06:17 PM

Update. Cooked now. All cooked in the same time. But the superiors have the skin coming off, which I don't like, the other two are better that way. Same picture sequence.

Noel

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#3 propane1 OFFLINE  

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Posted July 24, 2017 - 06:22 PM

The dinner plate. Left to right. S, IC, GM.

Noel.

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Edited by propane1, July 24, 2017 - 06:24 PM.

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#4 hamman OFFLINE  

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Posted July 24, 2017 - 06:28 PM

Looks and sounds great enjoy.                                                                                                                                                                          Roger


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#5 propane1 OFFLINE  

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Posted July 24, 2017 - 07:03 PM

So, the winner is ,,,,,,,,,,,,,,,,,,,,,,, green mountain. But not by much. Wife and I had them. Green mountains were a firmer, not as wet potatoe. The other two were wet mushy type. Taste was a little hard to figure. Superiors and cobblers was hard to taste any difference, but the green mountains not quite as good, taste wise. But for me, everybody's different, I would sacrifice the little less taste for the dryer potatoe.
But in the end, if you sat down for dinner at someone's place and they gave potatoes for supper, most people would not really know what type of potatoe their eating, including my self.

Noel

Will try them cold soon. And see if any different. What type of potatoe do you members use for potatoe salad ?

Edited by propane1, July 24, 2017 - 07:06 PM.

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#6 oldedeeres ONLINE  

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Posted July 25, 2017 - 11:41 PM

My favourites for potato salad are Purple Viking or Sangre, and I prefer using old spuds, what is left in the bin from last year, not the new baby potatoes. They seem too "wet' for good salad. In general I'm after a dry, fluffy or mealy potato, not a wet, gluey one, so I like Sangre, Netted Gem and Purple Viking over other varieties. The flavour of the solid purple fleshed ones is pleasing but the colour takes some getting used to!

What do you put in your potato salad? I use spuds of course, but then I add chopped hard boiled eggs, sliced radish, green onion, chopped celery, chopped red peppers, (if I'm feeling adventurous a little crushed garlic), mayonnaise and a dash of vinegar and white sugar. Arrange sliced hard boiled eggs on top sprinkled with paprika, and add salt and pepper to taste at the table.


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#7 propane1 OFFLINE  

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Posted July 26, 2017 - 04:33 PM

I've never heard of Purple Viking or Sangre, but they could be called something else here in PEI. Yes, older potatoes are better for salad. I guess Russet potatoes would be good for a salad. Our salad is similar to yours, but with out the radish and red peppers. I'm getting hungry now. Dug some Yukon Gold and Russets today. Just a few for a taste test.  

 

Noel 



#8 ShotgunWedding OFFLINE  

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Posted July 26, 2017 - 09:24 PM

This may sound strange, but I nuke cubes of potato for potato salad instead of boiling.  Gives a firmer texture. 


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#9 daytime dave OFFLINE  

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Posted July 27, 2017 - 05:45 AM

That plate sure looked great for a summer supper.  Thanks for taking us with you on your taste test.  


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