Wow, unbelievably dangerous and possibly fatal information from this “Elder Woman”!
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I’m still trying to track down who is was. I thought it was a PBS cooking show; this was ca. 1985.
Canned potatoes still exist on the shelves of at least one grocery I know - I figured it was for older customers who wanted what they were familiar with. Well, I’m now an “older” customer and I cannot recall my mom ever serving canned potatoes.
Even my mother (born 1932) and my grandmother never bought canned potatoes. In North Carolina plenty of cans were used (fruit cocktail, green beans which were then cooked further in a pressure cooker with bacon grease for some reason…etc.) but never potatoes from a can except for potato sticks.
My Mom was born in 1922, and came from the South. Yeah, we endured the canned green beans -cooked even more - (yay for frozen green beans when they finally made their way to our house) but I don’t recall my Southern grandmother using canned potatoes either, and she had a “fruit closet” filled with her home canning. Mostly preserves, jellies, and picked stuff.
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The only thing I remember my mom using cooked potatoes for was lamb kebabs. She had an Israeli friend before we came along and her friend shared her recipe. The tinned potatoes kept their shape on the skewers without falling apart and were tender at the same time as everything else.
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Ciao Italia with Mary Ann Esposito?
Interesting. Never had potatoes kebabbed.
The skewer works like a nail…conducts heat through the tater
I like that. Never would have thought that.
Some of my friends keep tenpenny nails in the kitchen…push them into a potato and put them in the oven. Cuts baking time and makes sure thr middle is cooked.
Well, I’ll be danged. Never heard of that. Learn sum’n new every day.
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My Nana Pauline had these and they worked very well.
And they’ve been around a long time as evidenced by this old product on ebay.
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Oooo. A new can o worms opened! Love this idea!
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Random thought, because I have had a glass of two of wine, is there a particular ph a garlic or herb oil should be for fridge storage beyond a couple days (yes, mine is in the freezer)? I have powdered citric acid in the pantry.
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botulism is the usual suspect. the spores can be present on absolutely anything grown in the soil . . .
takes 240’F to kill the spores - way past boiling.
for botulism to replicate and get dangerous, it requires a pH level >=4.6
- low oxygen level
- smidge of water.
one should not be ‘guessing’ at the pH level. if you cannot accurately measure the pH level . . . just don’t go there.
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I’m going to add to this wise advice: test strips that are sold for monitoring swimming pool pH are not sensitive and accurate enough for food safety purposes.
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Mine too…Got hers at Woolworth’s!
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Have you ever defrosted duck and noticed a slightly funky odor?
One packet of duck legs, vacuum packed and frozen, had a slightly funky odor today.
The duck legs were all frozen before their sell by date.
On Reddit, some people say raw duck sometimes has a funky or pungent odor.
I have made duck dozens of times , including this brand of duck from Brome Lake. I hadn’t picked up on this odor before.
I blotted the leg with the odor, and I’m roasting it separately from the other 3 legs, to see how it turns out.
I threw it out.
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