Field of Science

Salt potatoes

 TPP has been occupied, so sorry.  Having technical problems with images.  Here's part of the back log that doesn't need illustration.  While looking for items for a together the Phactors hit on the idea of salt potatoes, a common item from our youth, so many decades ago.  So how many if you have ever had salt potatoes?  They used to come as a bag of New potatoes, which is to say small whole potatoes in a bag with a decent sized package of salt.  Basically you boil them in a brine until tender then let them dry forming a crust of salt on the skin, then you serve them hot with melted butter.  In those days we didn't use fancy stuff like parsley or chives.  The recipe isa about 1 1/2 cups of salt for 4 lbs. of potatoes.  When looking this up TPP was very surprised to find them referred to as Syracuse salt potatoes.  Apparently, this is an upstate New York thing, and we all knew Syracuse (Mrs. Phactor's home town near enough) was famous for salt.  Important that you understand the potatoes must be whole with the skin intact.  So  the Phactors had quite a laugh of this blast from the post.  

Other up coming items: new cat, fall flowers, and more.

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