Summer 2017 Potato Hack…Let’s Eat!

Over the weekend I went to my personal potato stash and extracted 20 pounds of beautiful Klondike Red potatoes. I’m also going to eat the last of a bag of Alaska-grown organic Russets. I washed and boiled 5 pounds of reds and roasted the Russets in the barbecue grill.

I work 7-4:30 all week, so I took a big ziplock bag of potatoes to have for lunches at work. How easy is that? I can pop them in the microwave if I want something hot, but usually I just like eating cold. Today I’ll have a couple of cold boiled spuds for lunch and then dinner will be more inventive…I’m thinking hashbrowns.

My starting weight was 183 pounds.

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From my garden

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Grill-baked Russets.

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Fast-food!

Good luck, all!

Tim

16 Comments on “Summer 2017 Potato Hack…Let’s Eat!”

  1. Jason August 14, 2017 at 4:24 am #

    Got my Ziploc bag of sweet potatoes, provably oven fries for dinner!

    Like

    • Tim Steele August 14, 2017 at 8:58 am #

      Ha! I did not even buy any sweet potatoes. I’ll stop by the store after work. Good luck!

      Like

  2. Jeff Davidson August 14, 2017 at 8:31 am #

    I boiled 4 lbs each of small Red Bliss and Yukon Gold yesterday. I divided them up into 2 lb Ziplocs like yourself. It’s not my goal to lose weight on this; I’m sure it will be a side effect. Rather, I’m trying it to shift my gut population to a more favorable one. Starting weight: 167.5

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  3. Adam August 14, 2017 at 8:44 am #

    Roasted reds for breakfast and lunch! We’ll see for supper.

    Just a comment on salting the potato cooking water. It is the same reason for salting the water when cooking rice, pasta or really any other starch. You use less salt overall in the dish. All starches draw the water into them when they cook and if the water is well seasoned beforehand, the food will be well seasoned when cooked. (Background, I am a classically trained chef and have been cooking professionally for 20+ years)

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    • Tim Steele August 14, 2017 at 8:57 am #

      Keep us posted on your potato preparations, a trained chef is badly needed around here, lol. Have you tried “Salt Potatoes?” I made some last year, very good, and not too salty. Kind of like a pretzel.

      Like

      • Adam August 14, 2017 at 3:34 pm #

        Hello Tim,

        My Dad is from Northern PA right on the border of NY. Salt potatoes are a big thing there where they sell bags of tiny potatoes and bags of salt included.

        We always boil the b sized Yukon golds for the hack with plenty of salt in the water (1/4 cup kosher salt per 15-20 lbs) I never measure, just pour a bunch on until it looks good. The water should taste salty like sea water.

        One fun fact. One way to “fix” a soup that is too salty is add some raw peeled potato in the soup. When the potato has been cooked through, remove from the soup. Result is less salty soup.

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    • Wilbur August 14, 2017 at 12:50 pm #

      Hi Adam – may I ask you a question? I’ve looked online but can’t find anything trustworthy.

      The question involves cooking beans in a loosely covered pot in an oven. Assume the oven maintains perfect temperature so we don’t have to worry about that.

      Does any temperature above the boiling point cook the beans at the same rate? In other words, if one starts at say, 275 f but panics about getting the beans cooked in time and raises the oven to 400 f, will there be a difference? My intuition says no.

      There might be an effect from the faster boil at the higher temp – it might break the beans (often a negative) and that might cause them to cook faster, except for the ones that remain whole. Uneven cooking, definitely a negative.

      Any thoughts you have would be much appreciated!

      Good luck with hack.

      Like

      • Adam August 14, 2017 at 3:23 pm #

        Hello Wilbur,

        Cooking beans in an oven can be great if you can minimize evaporation. Loose fitting lid sounds like a bad plan to me unless your pot has a lot more water than necessary (like cooking pasta).

        275° is going to take longer to start cooking but will be best for longer term cooking. Higher temp will only evaporate the water faster and result in uneven cooking.

        Basic rule for cooking most anything in liquid is bring to a boil then reduce to simmer for the remaining cooking time.

        Any more questions, just ask.

        Thanks for your contributions on Tim’s blogs! I have appreciated reading the discussions. Not sure how many hacks this has been for me. 4-5 I think. My wife has had her IBS, fibromyalgia, daily headaches and a host of other ailments eliminated or greatly reduced through various hacks.

        Like

        • Wilbur August 14, 2017 at 4:06 pm #

          Adam – Thank you for your reply. That’s a point I had not considered: The lower temp causes cooking to start later. And you explained why recipes call for bringing to a boil and then simmering, which has puzzled me since I learned to cook!

          I was trying to help someone panicking because she had her beans at 350 and dinner was approaching. She wanted to raise the oven temp. I thought it might be better to lower it. But the stuff I found online seemed dubious so I was not sure.

          When I cook stews and stuff in the oven, I do use a fairly snug lid. But for beans, I use handmade clay pots, as did the woman requesting help. The lids aren’t perfect, and the pots need to be started in a cold oven to avoid cracking. The tradeoff in taste is definitely worth it! The clay pots impart a richness that I’ve never obtained through normal pots.

          I congratulate you and your wife on your accomplishments. I think it’s amazing how much the gut influences our health and our lives. I’ve been at this nearly 4 years, and I still notice improvements. It has brought me great joy, and I hope it does for you both too.

          Like

  4. Diana August 14, 2017 at 1:35 pm #

    I’m in! I’ve been suffering from IBS pains, so I badly need a tummy reset. Some more weight loss wouldn’t hurt either. I cooked a bunch of golds in the Instapot last night. Made “soup” for breakfast this morning and forgot all about lunch, until I got the “wholly cow, you need to eat” shakes at 3 p.m. Pan “fries” here I come!

    Like

    • Tim Steele August 14, 2017 at 2:20 pm #

      I’m enjoying no hunger despite only 3 potatoes all day so far. Pan fries are the bomb!

      Like

  5. Fiona August 14, 2017 at 4:27 pm #

    I just made the potato “flapjacks” … you really nailed that one Tim – great invention!!

    Like

  6. Fiona August 14, 2017 at 4:30 pm #

    I can see they would be great pizza bases too – planning that for tonight. I will eat them mostly plain and will put the toppings on for the rest of the family.

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  7. Fiona August 14, 2017 at 4:45 pm #

    I should have said potato flatbread!! I thought flapjacks were flatbread like things but they are more like muesli bars!! I just wanted to let you (and others) know that you had a great flash of inspiration there – they are really good.

    Like

    • Tim Steele August 14, 2017 at 5:08 pm #

      Told ya! I like to make 20 or so and keep in the freezer. They even make great sandwich wraps (when not hacking, of course!).

      Like

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