Tag Archives: boil

Green Potatoes 2: Return of the GlycoalkaloidsđŸ„”

Posted on by Standard 11

We’ve established that I’m odd, right? If you have read much here, you know that I like to write emails or letters that blur the line between reality and insanity. Sometimes it’s a real-ish request. I’m using ridiculousness to call attention to a situation.

Did you see the last potato related post? Short version: I’m tired of getting green potatoes. What can we do to stop it?

I’ve started to reach out via emails, contact submissions forms, and even Facebook Messenger to some potato farms & stores.

This time, I attached some mazes though. đŸ€Ł

Why? Why not?

Here’s pretty much what they all got…

Salutations Spud Specialists,

I hope this email finds you well.  Living up to stereotypes, my Irish ancestors would be proud at my levels of potato consumption.  I’ll eat them just about any way they can be cooked.  Keel me over with carbs, please.  

I have noticed a trend with potatoes over the last few years and it really has my mind reeling with questions.  You are not alone.  This applies to nearly every [expletive removed for politeness’ sake] bag of potatoes I have bought in the last year, no matter the source.  I typically get a ridiculous amount of green potatoes in each and every bag I purchase.  The other day, I opened the bag which was the proverbial straw that broke the camel’s back.  That 5 lb. bag contained eight potatoes which I planned to bake, and two were green all over the outside and thus unsuitable for baking.  Could I skin & fry or boil or mash them?  Sure.  The vitamins and taste are in the skin though… as I’m sure you are aware.  I even like to leave some of the skin in when making mashed potatoes.

The green skin & portion just under is poisonous, no?  If I understand correctly, light reacts with the skin to turn it green via chlorophyll & photosynthesis, producing solanine & chaconine.  Glycoalkaloids can be dangerous.

The Healthline website states that:

  •  “Studies have estimated that peeling a potato at home removes at least 30% of its toxic plant compounds. However, that still leaves up to 70% of the compounds in the flesh.”

I feel like if ÂŒ of every bag of potatoes I buy is unsuitable for consumption and I’m playing by the pound, there ought to be some rebate or relief.  I have started & will continue to reach out to all of the producers of bags of potatoes that I buy from now on with similar inquiries.

Did you all fire your potato inspectors at the farm or the processing or packaging plants?  Do you have a machine that needs fine-tuned?  Are you willfully and knowingly shipping toxic tubers?  I understand that they may be exposed to light, heat, or longer than ideal conditions while shipping from you to the grocery store.  Are they in trucks or warehouses too long?  Could the bags have better ultraviolet protection? 

The cost of everything is going up, and I understand that… but I can’t accept lowering quality standards at the same time.  Can I reach out to your shipping partners, logistics, warehouses, and the grocers? 

I confess I am not brand loyal to any potato conglomerate.  I purchase potatoes at Aldi, Giant Eagle, Walmart, Target, BJ’s, Shop ‘n Save, or wherever may have the best price or be the most convenient.  Sometimes Instacart purchases for us, and I guess I’ll need to follow up there about the selection of green potatoes.  Sometimes it’s not evident until the entire bag is home.

I hope you had a restful and prosperous Thanksgiving.  I stuffed myself with fresh delicious mashed potatoes… my secret ingredients are turkey broth and buttermilk!  

I look forward to your thoughts on this green ‘tater epidemic.  How can we move forward into a ripe yet not overripe future?

You’ve got ap-peel for real,
-Eric

aixelsyd13.wordpress.com

Which is just edited text from the last one.

I hope they enjoy the mazes. I hope you reach out too. I’ll post replies as I receive them.

Easy, Quick, and Delicious – Grilled Chicken Noodle Soup đŸ„Ł

Posted on by Standard 4

The wife & daughter are under the weather so I offered to make some home made chicken-noodle soup. Not much is more of a classic and traditional comfort than chicken-noodle soup, right? Around here, the stuff like Eat ‘n Park serves is a comfort-food staple. I love those style noodles. I make soups slightly differently every time, but this seemed to come together quickly and it was very flavorful. I’d definitely do it this way again.

  • A big ol' spoonful of chicken noodle soup.
  • A piping-hot bowl of grilled chicken noodle soup!

I posted photos to Facebook & Instagram, & thought I’d share the recipe here too. I like to have leftover soup. Here’s what I posted on social media, maybe slightly edited;

This was the cheater method, but these frozen noodles are awesome. I made A LOT of soup. Ha ha. This could easily be halved.

I started with grilling chicken tenders on the panini grill, added a pretty good amount of “rotisserie chicken” spices. Two competing name brands happened to be in the spice rack, so that’s what I used.

I sautéed some shredded carrots, half a Spanish onion, and some celery stalks in a few pats of butter on the bottom of the stock pot.

Then I added some minced garlic (yes, the stuff from a jar soaked in olive oil because I am lazy), & some fresh parsley from the garden. I didn’t measure any of it.

I also used poultry seasoning, onion powder, garlic powder, white & black pepper, salt, & a shake of cayenne.

I de-glazed a bit with some chicken stock, then added the rest… 2 boxes of chicken stock, 1 box vegetable broth, 1 box low-sodium chicken broth (because vegetable broth usually has a much higher sodium content), 1 box bone broth. I ended up with 3 different name brands… just to get the mix of slightly different liquids.

I have used chicken bullion cubes in the past to save all kinds of money and use beer in my ham soups all the time.

I brought all that to a boil.

I added 2 bags of the frozen Reames egg noodles, the grilled chicken (that I cut up while it was boiling), and brought it back to a boil, simmered for about 20 minutes as per the directions on the noodles.

This almost overflowed my stock pot, but stirring kept it from boil over. Ha ha.

I have used regular dry noodles or Amish noodles, and even home-made noodles… but the Reaves ones really do taste fantastic and require zero work. Ha ha.

I like the taste of the grilled chicken in the soup. I left it just long enough to get grill lines. I have made it from scratch, using rotisserie chicken, made my own broth from a roasted chicken… I’d put this up against any of those methods and it’s super quick.

(Not-even-remotely-a-)Pro tip… For lunch the next day, all the noodles had soaked up all the liquid. Gonna put some chicken bullion cubes in some water in the stock pot, then add the soup to re-heat. It’s honestly good as-is re-heated in a bowl in the microwave.

If you make this, or your own version, tell me what you think in the comments! What are your favorite shortcuts for making tasty chicken noodle soup?

Someday I may try to make this (probably cut in half) in the pressure cooker, if I can get over how it wronged me on chili.

đŸ„ŁđŸ„ŁđŸ„Ł

Stuff you need:

  • Countertop grill
  • Stock pot (and a stove, too I guess.)
  • Tongs
  • Spatula
  • Large Spoon

Ingredients:

  • (2) small packs of chicken breast tenders
  • Extra Virgil Olive Oil (I keep some it in a spray bottle and use it to coat the grill)
  • Rotisserie Chicken Seasoning (or your favorite Season-Salt or Mrs. Dash’s or whatever) – I don’t measure, I just shake it on.
  • (3) pats of butter
  • (1) cup (ish) shredded carrots
  • (1) cup (ish) chopped celery
  • (Âœ) Spanish onion (I think they’re sweeter than sweet onions, but you’re cooking, so use your favorite onion.)
  • (1) tsp. minced garlic (the lil’ stuff from jar, or be difficult & use fresh)
  • Fresh parsley – A small unmeasured & finely chopped bit, I pulled mine from the garden.
  • (2) 24 oz. bags of frozen egg noodles
  • (2) 32 oz. cartons chicken stock
  • (1) 32 oz. carton vegetable broth
  • (1) 32 oz. carton low-sodium chicken broth
  • (1) 32. oz. carton chicken bone broth
  • Spices, I don’t measure any of these… I just shake it in:
    • Salt
    • Black pepper
    • White pepper
    • Poultry seasoning
    • Cayenne
    • Onion powder
    • Garlic Powder

Method:

  1. You just skipped down to the recipe, didn’t you?
  2. I already told you how to make it up top.
  3. Now, you have to go back up & read it.
  4. Or you can click the window closed & go away.
  5. But then, you’ll never know, will you?
  6. You’ll never know how delicious and easy this is.

More than 6 ways to cook a hot dog.

Posted on by Standard 8

A while ago, I blogged about stumbling on to an article listing 6 ways too cook a hot dog.  We all know there’s more.  Here’s a much better list.  OK, maybe not better… but bigger. Thanks to everyone for their suggestions submissions here and on Facebook, I hope to include them all here.

Oh well, on to the list…

  1. Grill ’em. The general consensus seems to be that if you’re going to cook a hot dog, it needs to be grilled.  I would agree with this.  I usually don’t break out hot dogs unless I’m already grilling burgers.  They’re there for those weird non-burger people, or a topping for your burger.
    • Charcoal Grill – This is old school grilling, get it hot let the flames & coals cook the dog with some nice grill lines or looking like the victim of a flame-thrower accident.  There are good instructions on grilling w/ gas & charcoal here (as if you need them).
    • Propane Grill – It’s a little easier to control the heat, & you’re less likely to produce the same flame-thrower victim effect if you keep an eye on ’em. There are also good instructions on grilling w/ gas & charcoal here (again, as if you need them).
    • Foreman Grill – Or any of the imitators & whatever they’re called.  I’ve seen a Hamilton Beach one, I’ve seen them called electric grills, counter-top grills, whatever… you know what I’m talking about.  I’ve had little success with the Foreman Grill & hot dogs… which is odd, because it cooks other stuff quite easily.  Here’s a video on how to cook ’em on the Foreman Grill, …because I can’t find good text for it anywhere.  They don’t list a time for hot dogs in the book that comes with it.  Maybe they assume their grill is for convenience, and it’s more convenient to nuke or boil your dogs.  If anyone has $99 to spare, I’ll take the USB iGrill from Think Geek.
    • Infrared Grill – I know nothing about this newfangled contraption.  It looks like you can burn a hot dog in 0.5 seconds on one.  Learn about infrared grills at Wikipedia.
    • Griddle/Flattop Grill – If you have one in your house, you are awesome.  You can certainly cook a hot dog on one, and don’t need me to tell you how.
  2. Open Flame. Who doesn’t love hot dogs (or anything really) cooked over a campfire? …Or a bonfire, trash barrel fire, or while the neighbor’s house is burning down? With these methods, You can also wrap the dog with biscuit or croissant dough from those creepy popping tubes, and it will cook nicely over an open flame.  If you want to get really crazy, slice it down the middle & stuff cheese in it, or wrap some cheese around it before the dough.
    • Skewer – We use roasting forks or or just sticks.  You can get the forks at any sporting goods or camping store, in a store that has a camping section, or in a store near your camping site.  You can get sticks in the woods, or from a lone, sad tree.  You can also get inventive, like this guy.  Be careful choosing sticks and being inventive… you don’t want anything that will poison your hot dog… like toxic wood, metal treated or painted with anything, and of course plastic.  I can’t seem to find a guide online of safe & unsafe tree branches to use when cooking over a fire.  Anyone have a boy scout handbook?  (I asked Yahoo!, apparently nothing out there will kill you, but stick with a non-sappy wood.) With this method, get your fire going, and hold the hot dog over it… but not in the flame unless you like black crispy possibly carcinogen-laced hot dogs.  If using a store-bought fork, it’s up to you if you want to put the dog on long-ways, or double/triple ’em up the forks.
    • Pie Iron – If you’ve camped with me, you’ve cooked with a pie iron… or you’ve watched me cook with one.  My favorites include pizza ones, and Reubens… but I’m sure you could stuff a hot dog into one.  They also have ones that are shaped to cook hot dogs.  This would most likely result in a nicely cooked dog without the singe marks, maybe flavored with some onions (gross!) or sauerkraut.  If you’re buying  a pie iron, buy one made of… iron.  This sounds dumb, but they make aluminum ones, and I have melted them with no problem.  I don’t think you want aluminum flavored hot dogs.
    • The Cage – Burger basket, grill basket, vegetable basket – all different names for a similar utensil.  I’d use it like I would a fork for hot-dog cooking… may be sort of useless unless you have a burger in it too.
    • The Rack – If you can find some sort of rack or grate that you can secure safely over the fire that’s also safe to cook on, you can cook like it’s a charcoal grill if you’re more comfortable with that.  Just make sure the flame isn’t eating your hot dog before you do.
    • Foil Pack – You could use the bread dough & any toppings/sides here as well.  Wrap the dog & even the bun in foil, and place it on a grate over the flames, or in the coals around the bottom of the fire like you would with a baked potato.
    • Oven Burner – That’s right.  Pit it on a fork or roasting fork, and hold it over the flame on your stove top.  This might not be safe, but I bet it would be fun.
  3. Boiled – I’m sure you’ve all had ’em like this.  I think it even suggests to heat ’em this way on the pack.  I’m not a fan of boiling anything any more, unless it’s soup or pasta.  It just seems like a lot of flavor goes into the water… and where hot dogs are concerned, it’s not like you have a lot to work with to begin with.  I’d suggest boiling hot dogs in beer, even though I’ve never tried it… it sounds pretty awesome.  You can even get crazy with beer, ketchup, and brown sugar.  Maybe some beef broth or bullion would be cool here too… but that may make ’em to salty?  I dunno.  Boil at your own risk.
  4. Nuke ’em – I guess that besides grilling, this would seem to be the most obvious method of cooking hot dogs.  On the last pack we bought, this method was featured larger than the other methods.  Just 30 – 40 seconds in the microwave … wrapped in a paper towel?  I never use the paper towel.  Is that to hold in moisture, prevent explosions, or what?  Apparetly there’s an art to this, because I have found the articles How to Cook a Hot Dog in a Microwave and the possible passive-aggressive How to Cook a Hot Dog in the Microwave Without Exploding the Ends.  As I write this, I have an urge to make some hot dogs explode in the microwave.  I may be developing a disorder.
  5. Lovin’ from the Oven – You can certainly cook hot dogs in the oven, you may split ’em open or poke them with a fork first.  This method would be ideal for the croissant-wrapped hot dogs, smothered in some awesome cheese.  Just make sure if you use the 1st linked method, that you put the foil in the oven before you heat it up (like they so diligently mentioned)… or don’t do that, burn yourself, and stay off of the internet.
  6. Deep Fried – They call these Rippers in New Jersey, no?  I don’t have a fryer… but I suppose I could do this in a pot on the stove, or in my turkey fryer.  I’ve never had one, but I’d imagine it’s a pretty good thing.  Corn dogs could be lumped in here too, I guess.
  7. Steamed – This seems to be a popular method, but I know I’ve never done it, or really seen it done.  I guess there are commercial steam cabinets for hot dogs… but I bet you could steam it like you do with vegetables if you have a steamer.  Perhaps, like boiling… you could steam it with beer…?
  8. In the Skillet. – Or frying pan.  Just fry it on the stove top with a little bit of oil.  I guess you could slice it open first if you wanted to, so it doesn’t pop on you.  Or, you can elevate it to an art form.
  9. Crock Pot – Pop ’em in the crock pot with some sauerkraut (maybe along with some beer), and you’re good to go.
  10. Car Engine – Why not?
  11. In Stuff – Okay this isn’t one specific method, but I didn’t feel like all of these should have their own #’s on the list.  You know you’ve chopped ’em up and added them to baked beans, mac n’ cheese, or even done a hot dog & potato bake.  Here I’ll also inject that I once got the SpaghettiOs with hot dogs.  They were inexplicably gross.  This is your final warning.
  12. Goofy Single-Purpose Appliances – I have hot dogs only occasionally.  I can’t imagine getting one of these hot dog cookers that serves only one purpose.  Our counter-space is quite limited.. and I can’t see that breaking one of these things out would be worth the novelty after more than a few uses…
    • The Hot Dog Toaster – Besides looking creepy, these also apparently cook hot dogs.  It looks to be just a toaster with hot dog-shaped holes and bun-shaped holes.  I wonder if it really cooks the thing through very well?  May be quite convenient.
    • Solar Hot Dog Cooker – This might be fun for campers or science geeks.  Solar ovens are pretty awesome, this one and this one are especially geared for hot dogs… this one might work.
    • The Roller – These apparently come in several varieties, but all look to be the same concept… Cooked on rollers like the ones you see at the convenience stores.  Brookstone makes one, there are a bunch of professional ones, and Nostalgia Electrics offers the Roller & “Ferris Wheel” varieties.
    • The “Roast My Weenie” guy – More of an accessory, this really just needs to be seen.
    • Electrocute it – My cousin told me a tale via Facebook of a hot dog cooker for electric chair, taser, and Tesla enthusiasts… called the Presto Hot Dogger.  Mad scientists can try it at home with a few things from around the house.  This actually looks pretty awesome.  This vintage one looks like a torture device.

Well, those are all the methods I can think of right now.  Well, other than going to Sheetz or Dormont Dogs… you should be able to get your hot dog fix by one of the methods described here.  If you have another technique, please list it in the comments below!

If you need more info… check out the list of hot dog variations.

Also up for discussion… now that you know how to cook one, what do you want on your hot dog?