Anybody else afraid to eat the skin off a spud?

brummytom · 07-02-2011 10:04PM

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

Red Hand · 07-02-2011 10:10PM

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 10:11PM

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 10:12PM

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 10:17PM

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 10:19PM

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 10:21PM

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 10:22PM

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 10:27PM

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 10:27PM

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 10:32PM

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

jimthemental · 07-02-2011 10:43PM

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 11:26PM

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?

Comments