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fandomhigh2024-02-09 09:22 am
carbsliftthespirit) wrote in fandomhigh2024-02-09 09:22 am
Feeding Yourself 101, Friday Second Period
"Behold!" Raiden told his students. Should he have the wings out for this? This felt like it deserved the wings, but he also felt like he should probably keep his shirt on in front of his students. "I bring to you glad tidings, which shall be for all people: potatoes!" He held up a russet like it was shining with heavenly light, which he really felt it should have been. Look at it. It was beautiful.
"The potato is a root tuber, originally found in South America but a lot of other people got in on it as quick as they could, and these little guys are amazing. You can do all kinds of things with them, and all of them are delicious. Baked potatoes, mashed potatoes, French fries, hash browns, potato salad, potato soup, potato chips...potatoes dauphinoise, potatoes au gratin, potatoes Anna...home fries! We can't forget home fries. Are they inferior to the hash brown? Yes. But they're still delicious. There are so many delicious things you can do with potatoes; we can't possibly cover all of them in this class. I could teach a whole semester on just potatoes." Maybe he should do that. "Gnocchi. I almost forgot gnocchi. And tater tots!" Tater tots deserved better from him, really. "And potatoes are amazing with bacon and cheese and butter and..." Yes, that was his stomach growling. "You can even make candy out of potatoes, although that's more a Christmastime thing.
"Now, there are a few different types of potato, and some are better for certain preparations than others, but for the most part you can't go wrong with a good ol' russet. Would a red or 'waxier' potato have better texture in some applications, like, say, potato salad? Sure, although 'better' is a matter of opinion, and even if you prefer the reds, a russet'll get the job done. This is without going into sweet potatoes, which are a different thing, although you can also make fries out of them and you should."
Raiden continued on with some basic potato information, like storing cut potatoes in water to keep them from browning and how important it was to poke holes in potatoes before baking, "because steam creates pressure and pressure causes explosions, and then you're cleaning a giant mess out of your oven and not eating a baked potato. Sad." Then he handed around ahandwavey packet of potato recipes. "We're not going to be doing any deep frying today, but you have several options to try out. I know we haven't really touched on knife skills yet, but remember, nothing has to be perfect. As long as you don't end up in the ER you're doing it right...or you can just make a baked potato and avoid the whole issue!"
"The potato is a root tuber, originally found in South America but a lot of other people got in on it as quick as they could, and these little guys are amazing. You can do all kinds of things with them, and all of them are delicious. Baked potatoes, mashed potatoes, French fries, hash browns, potato salad, potato soup, potato chips...potatoes dauphinoise, potatoes au gratin, potatoes Anna...home fries! We can't forget home fries. Are they inferior to the hash brown? Yes. But they're still delicious. There are so many delicious things you can do with potatoes; we can't possibly cover all of them in this class. I could teach a whole semester on just potatoes." Maybe he should do that. "Gnocchi. I almost forgot gnocchi. And tater tots!" Tater tots deserved better from him, really. "And potatoes are amazing with bacon and cheese and butter and..." Yes, that was his stomach growling. "You can even make candy out of potatoes, although that's more a Christmastime thing.
"Now, there are a few different types of potato, and some are better for certain preparations than others, but for the most part you can't go wrong with a good ol' russet. Would a red or 'waxier' potato have better texture in some applications, like, say, potato salad? Sure, although 'better' is a matter of opinion, and even if you prefer the reds, a russet'll get the job done. This is without going into sweet potatoes, which are a different thing, although you can also make fries out of them and you should."
Raiden continued on with some basic potato information, like storing cut potatoes in water to keep them from browning and how important it was to poke holes in potatoes before baking, "because steam creates pressure and pressure causes explosions, and then you're cleaning a giant mess out of your oven and not eating a baked potato. Sad." Then he handed around a
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