Sunday, October 22, 2017
I bought a twenty pound bag of potatoes for $2. What a deal. The challenge now is how to get through the bag, feeding two, over the next twenty days. Hashtag #20lbs20days. I'm logging and instagramming and documenting the project all over the 'net to show off to my fellow toastmasters how Web 2.0 has changed cooking. So here we go. Let's see how fun and photogenic we can get with a bag of potatoes.
Here's my YouTube introduction to the project.
The first project was a potato pickle, using up spare sweet and sour syrup from my bread-and-butter project. It will be hard to get through the whole bag without spoiling some, so I thought it smart to preserve a few right off the bat. The potatoes came out crisp and chewy, just as we hope to get from a good pickle.
This being 2.0 Cooking, the next step was to stage the pickles, take a pic, run it through a few filters, and post to instagram. Tag the pic with a few keywords.
Posting on Instagram allows me to link also on Twitter and Facebook. No "likes" for the pickles, but one comment.
While we're at it, let's post the recipe up on a sharing site.
Now that I have a web based recipe, let's have a little more fun. How many calories a serving? Cruise over to My Fitness Pal and import the recipe.
Saved and logged, I find out that a single serving of pickles is thirty calories, 5 carbs. Information. Power. But not popular...yet.
So off I go, for the next month or so I prepare, pic, and post potatoes in every way I can imagine. It took longer than twenty days, and I didn't make it to twenty recipes, but I got through the whole twenty pound bag, feeding the two of us at home and a few extras. (The potato roses came out especially nice and I made them a couple times for socials.)
I was helped along with some great cutting tools. Pictured here are a regular shredder, knife, peeler, and in the upper left corner, my beloved ceramic Mandoline.
Wedgie fries made in my Actifry. Just a tablespoon of oil and we have crispy wedges nearly as perfect as what we get in the restaurant.
My Mandoline again. It makes quick work of the potatoes.
Sliced thin, they make a killer scalloped potato. I added bacon bits for colour, and to make this a meal.
Mashed potatoes of course. I added a little cream cheese as I had it on hand.
This is a Saturday Afternoon affair; home-made perogies. I've decorated these with my caramelised onions.
Potato soup. I took leftover roasted potatoes, peeled them, added a little chicken stock, and took the immersion blender to them. I added a little extra roast chicken. I also added caramelised onion. This is the only way I'll eat soup; thick and savoury. I garnished with a little rosemary from my window sill. A meal like this is practically free, a concept that is quickly being lost on this generation. All the food is left over from the roast dinner the night before.
This made far more soup than I could use up.
Julienned. I firmed up the potatoes by salting them, pouring on a little vinegar so they wouldn't brown, and patting them dry. Combined with the other vegetables, I end up with a generous stir fry.
Here is the finished stir fry, with baked tofu. This meal provided leftovers for many lunches.
My potato roses. I used my trusty Mandoline again, then treated the slices as rose petals. I stuffed these, delicately, in to mini muffin tins. The middle petals were a single slice folded in quarters. I poured a little egg and milk in to the cups, and baked.
The potato rose recipe: http://www.grouprecipes.com/143130/potato-rose.html
Crustless quiche, using up some of the extra vegetables from the stir fry.
And, what twenty day potato challenge can go by without including potato salad?