-=> JIM WELLER wrote to MARK LEWIS <=-

 ml>> leaving the skins on the tators...

 JW> That may be fine for well scrubbed baked potatoes and thin skinned new
 JW> potatoes but generally, I disagree. It's worth the effort to peel
 JW> them because potato skins taste like dirt!

I've never noticed that. Prolly 'cause I scrub them with a stiff bristle
vegetable brush if not peeling them.

 ml>> most all of the vitamins are in the skins, anyway...

 JW> I get enough vitamins and minerals from ny other vegetables.

Nobody I know eats spuds for the vitamins. Although my RD recommends
them for the potassium levels - which are important if your croaker
has put you on a diuretic (pee pill).

 ml>> i haven't peeled potatos in 30+ years...

 JW> I guess you can get used to the taste eventually.

 DD> And green areas are/ can be toxic

 ML> can't say i've ever had any problems with green tinted tators,
 ML> either...

 JW> A little bit of superficially pale green won't hurt you but really
 JW> green potatoes can certainly make you sick and the stems and leaves are
 JW> definitely poisonous.

Inzackly! 
 
 ML> ain't got time for
 ML> peeling or much of any other attentivness cooking... i'll put stuff in
 ML> a pan in the oven or on the stove top and walk away for 30 minutes...
 ML> if i have to stand them and piddle over it, i ain't gonna cook it...

 JW> Here's a potato soup recipe that you can walk away from as long as
 JW> your heat level is set properly to just simmer and not boil.

Or use a crock pot.
 
 JW> MMMMM----- Recipe via Meal-Master (tm) v8.06

 JW>       Title: Thyme And Leek Soup
 JW>  Categories: Australian, Chicken, Potatoes, Soups, Dairy
 JW>       Yield: 4 Servings

 JW>   1 1/8 oz Butter
 JW>       2 lg Leeks; chopped
 JW>       2    Potatoes; chopped
 JW>       2 ts Chopped fresh thyme OR
 JW>     1/2 ts Dried thyme
 JW>       1 qt Chicken stock
 JW>     1/4 c  Thickened cream
 JW>       1    Sprig fresh thyme

 JW>   Melt butter in a large saucepan and cook leeks over a medium heat
 JW>   for 2 to 3 minutes. Add potatoes, thyme and stock. Bring to boil,
 JW>   then reduce heat. Simmer for 25 minutes or until potatoes are
 JW>   tender. Remove pan from heat and set aside to cool slightly.

If using a crock pot - cook on high until the liguid begins to bubble.
Flip thermostat to low and leave it to simmer until cooked. No worries
about sticking/burning.  Bv)=
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bohemian Transplant's Crockpot Ham & Potato Soup
 Categories: Soups, Pork, Potatoes, Dairy, Vegetables
      Yield: 12 Servings
 
      7 c  Diced potatoes
      1 c  Diced onion
      1 lg Carrot; chopped
      2 c  Ham; diced
      5 c  Hot water
      1    Knorr Chicken Bullion cube;
           - (extra large size that
           - makes 1 qt broth or 4 sm
           - cubes that make 1 c each)
      1 c  Milk
    1/2 c  Dairy sour cream
           Salt & pepper
 
  Add diced potatoes, onion, carrot, and ham to a crock
  pot.
  
  Dissolve chicken bullion in 5 cups hot water, then add
  this to the crock pot also. Cook on low 7 hours, or high
  for 3 hours.
  
  Then add milk and sour cream. Stir and cook for an
  additional 15 minutes. Add salt and pepper to taste.
  
  If you'd like a thicker soup, just before adding milk
  and sour cream, remove 2-3 cups of the potatoes and
  slightly mash, then return the mashed mixture to the
  crock pot.
  
  Makes 12 Servings (About 1 Cup Per Serving)
  
  From: http://www.bohemiantransplant.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... He is so cheap he bought his kid a doll house with a mortgage on it
--- MultiMail/Win