Anybody else afraid to eat the skin off a spud?

Dean820 · 07-02-2011 8:22pm #1

I know the skin is meant to be good for you and all that but I'm afraid to eat them. I wash my spuds well but there's a part of me thinking there could still be some of the dirt on them. My mother is the same. Anybody else think like this?

I don't have OCD btw...its nothing like that. (scrubs hands until they bleed)

Badgermonkey · 07-02-2011 8:24pm

Don't trip over your jars of urine there Howard.

http://en.wikipedia.org/wiki/Howard_Hughes

MrSausage · 07-02-2011 8:25pm

Eating the skin off the spud for years. old or new. Love it. Loads of the old butter.

sdanseo · 07-02-2011 8:25pm

Heat kills bacteria.

/thread

arybvtcw0eolkf · 07-02-2011 8:26pm

Yup, spud skin's are the devil :mad:

I'm terrified of them.

Not really

orourkeda · 07-02-2011 8:27pm

Have you considered the possibility that following the washing of said spuds, the boiling water in which you cooked them would have removed the dirt?

Duckworth_Luas · 07-02-2011 8:27pm

Dean820 wrote: »

I know the skin is meant to be good for you and all that but I'm afraid to eat them. I wash my spuds well but there's a part of me thinking there could still be some of the dirt on them. My mother is the same. Anybody else think like this?

I don't have OCD btw...its nothing like that. (scrubs hands until they bleed)

Well la-de-da! When I was young I'd have been lucky to find a spud in my plate of dirt.

Red Hand · 07-02-2011 8:28pm

You boil them for 20 minutes. It's not like you're digging them out of the ground and then straight into the mouth like an apple.

Mint Sauce · 07-02-2011 8:29pm

Eat the skin on baby and baked potatos, other wise I peal.

AckwelFoley · 07-02-2011 8:30pm

As long as its not a foreskin - i'll eat it

Dean820 · 07-02-2011 8:31pm

I know heat kills bateria...but there's always the chance that small bit could still be there. Looks like me and my mother are on our own here. (chuckles)

weemammy · 07-02-2011 8:31pm

What if u make wedges? U leave the skin on them even then?
I love roosters cut into wedges with skin and all, seasoned and baked in the oven with a bit of olive oil and lime juice, yummy!!

henryporter · 07-02-2011 8:31pm

irish-stew wrote: »

Eat the skin on baby and baked potatos, other wise I peal.

Can't beat a plate of spuds with an Irish-stew

jubella · 07-02-2011 8:34pm

You've clearly never experienced the greatest dish ever - potato skins with cheese

*drools*

Badgermonkey · 07-02-2011 8:38pm

henryporter wrote: »

Can't beat a plate of spuds with an Irish-stew

A quality curry.

1 - 0

TPD · 07-02-2011 8:40pm

henryporter wrote: »

Can't beat a plate of spuds with an Irish-stew

Badgermonkey wrote: »

A quality curry.

1 - 0

A smoked bacon sandwich.

2 - 0

Mint Sauce · 07-02-2011 8:41pm

henryporter wrote: »

Can't beat a plate of spuds with an Irish-stew

I would make more than spuds of course

ScumLord · 07-02-2011 8:43pm

Dean820 wrote: »

My mother is the same.

You mean your mother implanted this oddity in your head. You should start an argument with her immediately about how she ruined your life.

Tar.Aldarion · 07-02-2011 8:44pm

used to not eat them ever, refused to eat chips with them on and all. Now I love them

dan185 · 07-02-2011 8:46pm

Jeremiah 16:1 wrote: »

You boil them for 20 minutes. It's not like you're digging them out of the ground and then straight into the mouth like an apple.

you get your apples from the ground?:eek:

Dean820 · 07-02-2011 8:50pm

ScumLord wrote: »

You mean your mother implanted this oddity in your head. You should start an argument with her immediately about how she ruined your life.

(attacks mother with a frying pan)

The thing is , I used never eat spuds. I was very fussy growing up, I just couldn't eat them. In the last couple of years, I've coped myself on being an adult and all... so when I first started eating the spuds I was asking my mother should I eat the skin when I make them in the oven? She said she wouldn't chance it herself so I just never ate the skin.

Red Hand · 07-02-2011 8:51pm

dan185 wrote: »

you get your apples from the ground?:eek:

Pomme de Terre. Ooooo la la!

http://fr.wikipedia.org/wiki/Pomme_de_terre

:pac::pac::pac:

Tar.Aldarion · 07-02-2011 8:52pm

haha chrome just translated it automatically for me, no french here

Dunjohn · 07-02-2011 8:53pm

dan185 wrote: »

you get your apples from the ground?:eek:

The intellectual in me wants to point out that the french for "potato" literally translates as "apple of the ground" but then you'd all shout at me. Edit: Especially the people who got there ahead of me.

I don't mind the skins of spuds, but the black bits on chips is another matter.

karma_ · 07-02-2011 8:53pm

I like to leave a good sheen of the old muck on the spuds before I steam them, gives them a nice earthy tang.

dan185 · 07-02-2011 8:54pm

Jeremiah 16:1 wrote: »

Pomme de Terre. Ooooo la la!

http://fr.wikipedia.org/wiki/Pomme_de_terre

:pac::pac::pac:

wee

Tar.Aldarion · 07-02-2011 8:55pm

Dunjohn wrote: »

The intellectual in me wants to point out that the french for "potato" literally translates as "apple of the ground" but then you'd all shout at me. Edit: Especially the people who got there ahead of me.

I don't mind the skins of spuds, but the black bits on chips is another matter.

Well they are actually bad for you, as potatoes are poisonous.

ToniTuddle · 07-02-2011 8:56pm

Never used to but found out many aunts and uncles do and they all still alive so sometimes I do and sometimes I don't.

Potato skins cooked until crunchy on outside with like loads of cheese and tiny bits of bacon and scallions in them............*drool*

Red Hand · 07-02-2011 8:58pm

Tar.Aldarion wrote: »

Well they are actually bad for you, as potatoes are poisonous.

Only if the tubers are exposed to light, mind. If you dig your ridge correctly, you should have no problems.

You know...for Irish people, talking about potatoes must be the equivalent of the French talking about about Proust or the Germans about Beethoven.

It feels....right, somehow.

Tar.Aldarion · 07-02-2011 9:00pm

I love a crunchy skinned bake potato, oh god mmm

Tar.Aldarion · 07-02-2011 9:03pm

Jeremiah 16:1 wrote: »

Only if the tubers are exposed to light, mind. If you dig your ridge correctly, you should have no problems.

You know...for Irish people, talking about potatoes must be the equivalent of the French talking about about Proust or the Germans about Beethoven.

It feels....right, somehow.

It's also caused by damage and age. It's always there, it just matters how potent the glycoalkaloids are. The light is actually the only way of increasing the glycoalkaloids that actually shows where the high deposits are, due to chlorophyll synthesis, ie the off colour bits.

God damn I lovez me a good potato talk :pac:

brummytom · 07-02-2011 9:04pm

I only eat spuds with the skins on (those baby new potatoes). Lovely

Red Hand · 07-02-2011 9:10pm

Tar.Aldarion wrote: »

It's also caused by damage and age. It's always there, it just matters how potent the glycoalkaloids are. The light is actually the only way of increasing the glycoalkaloids that actually shows where the high deposits are, due to chlorophyll synthesis, ie the off colour bits.

God damn I lovez me a good potato talk :pac:

Interesting stuff. Actually, I remember a few times eating a green tayto. It wasn't gone off or anything, it was the colour of the crisp/potato.

weemammy · 07-02-2011 9:11pm

jubella wrote: »

You've clearly never experienced the greatest dish ever - potato skins with cheese

*drools*

Now ye've said it!!

Tar.Aldarion · 07-02-2011 9:12pm

yep just the higher concentrations, cooking at high temperatures helps, it's only wild ones that cause harm really I think. Ironic if I was to die due to my greatest love :pac:

Red Hand · 07-02-2011 9:17pm

I prefer eating smooth skinned spuds. Not gone on something like this tbh:

http://t2.gstatic.com/images?q=tbn:ANd9GcT8otS_b6MN-KNRPB_qiPlZFcHzdzuvyXZD0cPFyu3IsH6K6EVuIIJthlPCPw

Whereas these guys are making me hungry:

http://t3.gstatic.com/images?q=tbn:ANd9GcRg-wljBH4N08AZmbxo97LmiuWk4iARgaZWazO2RJtXOUdR9ry9BA

Soapy, but with a bit of bite.

Marcus.Aurelius · 07-02-2011 9:19pm

Spuds are not implicated in food safety circles for causing foodborne illness, but potato salad can be dangerous enough, admittedly on account of the mayonaisse rather than the poor aul' spud.

Tar.Aldarion · 07-02-2011 9:21pm

Jeremiah 16:1 wrote: »

I prefer eating smooth skinned spuds. Not gone on something like this tbh:

http://t2.gstatic.com/images?q=tbn:ANd9GcT8otS_b6MN-KNRPB_qiPlZFcHzdzuvyXZD0cPFyu3IsH6K6EVuIIJthlPCPw

Whereas these guys are making me hungry:

http://t3.gstatic.com/images?q=tbn:ANd9GcRg-wljBH4N08AZmbxo97LmiuWk4iARgaZWazO2RJtXOUdR9ry9BA

Soapy, but with a bit of bite.

I'm pretty sure this post is going to make me put on potatoes in a minute

El_Dangeroso · 07-02-2011 9:22pm

Tar.Aldarion wrote: »

It's also caused by damage and age. It's always there, it just matters how potent the glycoalkaloids are. The light is actually the only way of increasing the glycoalkaloids that actually shows where the high deposits are, due to chlorophyll synthesis, ie the off colour bits.

God damn I lovez me a good potato talk :pac:

*Looks up from whitlin' a potato*

You sure do know your potatoes boy.

*Goes back to whitlin'*

brian ireland · 07-02-2011 9:27pm

I can't back this up with any links, but I remember hearing on the radio years ago that some bacteria (Clostridium botulinum) lives around the root combined with the green skin you get on some potatoes.
It's only killed by boiling them.
So if you bake them in tin foil it's not killed, it's not killed. :eek:

brian ireland · 07-02-2011 9:27pm

I can't back this up with any links, but I remember hearing on the radio years ago that some bacteria (Clostridium botulinum) lives around the root combined with the green skin you get on some potatoes.
It's only killed by boiling them.
So if you bake them in tin foil it's not killed, :eek:

McChubbin · 07-02-2011 9:32pm

Baked potatoes, skins on. Smothered in sour cream, chives and a few bacon bits. DELISH.

jimthemental · 07-02-2011 9:43pm

Fúck spuds. I grew up on a farm and after spending entire weekends and holidays picking, grading, bagging and selling the bastards I'm not exactly fond of them. They're like little clumps of soft rock that just seem to attract swarms of insects to wreck your head when you're harvesting them. They are not a great dish, they are bland. Eating the skin actually adds texture and in my opinion they're only a hang-back from British oppression.

Well that's my rant for the week.

slimjimmc · 07-02-2011 10:26pm

brian ireland wrote: »

I can't back this up with any links, but I remember hearing on the radio years ago that some bacteria (Clostridium botulinum) lives around the root combined with the green skin you get on some potatoes.
It's only killed by boiling them.
So if you bake them in tin foil it's not killed, :eek:

First frighten you even more :eek::eek:
http://en.wikipedia.org/wiki/Clostridium_botulinum

They can survive the temperature of boiling water at sea level, thus many foods are canned with a pressurized boil that achieves an even higher temperature, sufficient to kill the spores.

then make you happier

As soon as infants begin eating solid food, the digestive juices become too acidic for the bacterium to grow.

Anybody else afraid to eat the skin off a spud?

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