Species of edible plant.Its large, starchy, sweet-tasting (tasting similar to pumpkin), tuberous roots are used as a root vegetable. The young shoots and leaves are sometimes eaten as greens.Although the darker sweet potatoes are often referred to as "yams" in parts of North America, the species is not closely related to true yams.Ipomoea batatas is native to the tropical regions of the Americas.The genus Ipomoea that contains the sweet potato also includes several garden flowers called morning glories, though that term is not usually extended to Ipomoea batatas.Some cultivars of Ipomoea batatas are grown as ornamental plants under the name tuberous morning glory, used in a horticultural context.Flowers, buds, and leaves.Some varieties rarely or never produce flowers. Seeds are only produced from cross-pollination.The edible tuberous root is long and tapered, with a smooth skin whose color ranges between yellow, orange, red, brown, purple, and beige.The Spanish combined this with the Quechua word for potato, papa, to create the word patata for the common potato.In New Zealand, the Māori varieties bore elongated tubers with white skin and a whitish flesh, which points to pre-European cross-Pacific travel. Known as kūmara (in the Māori language and New Zealand English), the most common cultivar now is the red 'Owairaka', but orange ('Beauregard'), gold, purple and other cultivars are also grown.Origin [ edit ]. Roots of the sweet potato (, Tiazhong6 cultivar) compared to those of its two closest wild relatives:and.Cultivation [ edit ].With care, early-maturing cultivars can be grown as an annual summer crop in temperate areas, such as the Eastern United States and China.Sweet potatoes rarely flower when the daylight is longer than 11 hours, as is normal outside of the tropics.They are mostly propagated by stem or root cuttings or by adventitious shoots called "slips" that grow out from the tuberous roots during storage.They grow well in many farming conditions and have few natural enemies; pesticides are rarely needed.However, sweet potatoes are very sensitive to aluminum toxicity and will die about six weeks after planting if lime is not applied at planting in this type of soil.In the tropics, the crop can be maintained in the ground and harvested as needed for market or home consumption. Sweet potatoes became common as a food crop in the islands of the Pacific Ocean, South India, Uganda and other African countries.A cultivar of the sweet potato called the boniato is grown in the Caribbean; its flesh is cream-colored, unlike the more common orange hue seen in other cultivars.Sweet potatoes have been a part of the diet in the United States for most of its history, especially in the Southeast.Cured sweet potatoes can keep for thirteen months when stored at 13–15 °C (55–59 °F) with >90% relative humidity.Production [ edit ].Nutrient content [ edit ].Comparison to other food staples [ edit ].B raw unenriched long-grain white rice.C raw hard red winter wheat.The starchy tuberous roots of the sweet potato are by far the most important product of the plant, although the leaves and shoots are also edible.In some tropical areas, they are a staple food crop. The cultivars used are an orange-fleshed one as well as a white/cream-fleshed one. Sweet potatoes are widely eaten boiled as a favored snack.In East Asia, roasted sweet potatoes are popular street food.In China, sweet potatoes, typically yellow cultivars, are baked in a large iron drum and sold as street food during winter.In Japan, a dish similar to the Korean preparation is called yaki-imo (roasted sweet potato), which typically uses either the yellow-fleshed "Japanese sweet potato" or the purple-fleshed "Okinawan sweet potato", which is known as beni-imo.Sweet potato soup, served during winter, consists of boiling sweet potato in water with rock sugar and ginger.In Fujian cuisine and Taiwanese cuisine, sweet potato is often cooked with rice to make congee.Sweet potato greens are a common side dish in Taiwanese cuisine, often boiled or sautéed and served with a garlic and soy sauce mixture, or simply salted before serving.In some regions of India, sweet potato is roasted slow over kitchen coals at night and eaten with some dressing while the easier way in the south is simply boiling or pressure cooking before peeling, cubing and seasoning for a vegetable dish as part of the meal.It is boiled and consumed as evening snack.In Japan, both sweet potatoes (called "satsuma-imo") and true purple yams (called "daijo" or "beni-imo") are grown.Boiling, roasting and steaming are the most common cooking methods.What is commonly called "sweet potato" (ja:スイートポテト) in Japan is a cake made by baking mashed sweet potatoes.Shōchū, a Japanese spirit normally made from the fermentation of rice, can also be made from sweet potato, in which case it is called imo-jōchū.Imo-gohan, sweet potato cooked with rice, is popular in Guangdong, Taiwan and Japan.Sweet potatoes are also boiled, steamed, or roasted, and young stems are eaten as namul.A popular Korean side dish or snack, goguma-mattang, also known as Korean candied sweet potato, is made by deep frying sweet potatoes that were cut into big chunks and coating them with caramelized sugar.A favorite way of cooking sweet potato is deep frying slices of sweet potato in batter, and served as a tea-time snack.In homes, sweet potatoes are usually boiled.Camote tops, a Philippine talbos ng kamote) tops, a Philippine salad made from young sweet potato leaves (.In the Philippines, sweet potatoes (locally known as camote or kamote) are an important food crop in rural areas.United States [ edit ].Candied sweet potatoes are a side dish consisting mainly of sweet potatoes prepared with brown sugar, marshmallows, maple syrup, molasses, orange juice, marron glacé, or other sweet ingredients. Sweet potato pie is also a traditional favorite dish in Southern U.S. cuisine.Sweet potato fries served at McDonald's.The fried sweet potatoes tradition dates to the early nineteenth century in the United States. Sweet potato fries or chips are a common preparation, and are made by julienning and deep frying sweet potatoes, in the fashion of French fried potatoes.New Zealand [ edit ].The country grows around 24,000 tonnes of kūmara annually, with nearly all of it (97%) grown in the Northland region. Kūmara are widely available throughout New Zealand year-round, where they are a popular alternative to potatoes. They are served alongside such vegetables as potatoes and pumpkin and, as such, are generally prepared in a savory manner.In Spain, sweet potato is called boniato.Cuttings of sweet potato vine, either edible or ornamental cultivars, will rapidly form roots in water and will grow in it, indefinitely, in good lighting with a steady supply of nutrients.Cultivars are available in many colors, such as green, yellow, and purple. Some ornamental varieties, like 'Blackie', flower more than others. These ornamental cultivars are not poisonous but the tubers do not have a good taste; however, the leaves are edible.
French fries (North American English), chips (British English), finger chips (Indian English), French-fried potatoes, or simply fries are batonnet or allumette-cut deep-fried potatoes, originating from either Belgium or France.They are prepared by cutting the potato into even strips, then drying and frying it, usually in a deep fryer.Most french fries are produced from frozen Russet potatoes.French fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars.They are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialties.A baked variant, oven chips, uses less oil or no oil.The standard method for cooking French fries is deep frying, which submerges them in hot fat, nowadays most commonly oil. Vacuum fryers produce potato chips with lower oil content, while maintaining their color and texture.In the two-stage or two-bath method, the first bath, sometimes called blanching, is in hot fat (around 160 °C/320 °F) to cook them through.Since the 1960s, most french fries have been produced from frozen potatoes which have been blanched or at least air-dried industrially. Starting in the 1960s, more fast food restaurants have been using frozen french fries.It has been the standard for french fries in the United States. The usual fat for making french fries is vegetable oil.French fries are fried in a two-step process: the first time is to cook the starch throughout the entire cut at low heat, and the second time is to create the golden crispy exterior of the fry at a higher temperature.Although the potato cuts may be baked or steamed as a preparation method, this section will only focus on french fries made using frying oil.During the initial frying process (approximately 150 °C), water on the surface of the cuts evaporates off the surface and the water inside the cuts gets absorbed by the starch granules, causing them to swell and produce the fluffy interior of the fry.In the United States and most of Canada, the term french fries, sometimes capitalized as French fries, or shortened to fries, refers to all dishes of fried elongated pieces of potatoes. In the United Kingdom, Australia, South Africa, Ireland and New Zealand, the term chips is generally used instead, though thinly cut fried potatoes are sometimes called french fries or skinny fries, to distinguish them from chips, which are cut thicker.The word chips is more often used in North America to refer to potato chips, known in the UK and Ireland as crisps.A Belgian frites shop.One story about the name "french fries" claims that when the American Expeditionary Forces arrived in Belgium during World War I, they assumed that chips were a French dish because French was spoken in the Belgian Army. At that time, the term "French fries" was growing in popularity – the term was already used in the United States as early as 1899 – although it isn't clear whether this referred to batons (chips) or slices of potato e.g. in an item in Good Housekeeping which specifically references "Kitchen Economy in France": "The perfection of French fries is due chiefly to the fact that plenty of fat is used".They are served with a large variety of Belgian sauces and eaten either on their own or with other snacks.In France and other French-speaking countries, fried potatoes are formally pommes de terre frites, but more commonly pommes frites, patates frites, or simply frites. However, a reference exists in France from 1775 to "a few pieces of fried potato" and to "fried potatoes".The thick-cut fries are called Pommes Pont-Neuf  or simply pommes frites (about 10 mm); thinner variants are pommes allumettes (matchstick potatoes; about 7 mm), and pommes paille (potato straws; 3–4 mm).A popular dish in France is steak frites, which is steak accompanied by thin french fries.The standard deep-fried cut potatoes in the United Kingdom are called chips, and are cut into pieces between 10 and 15 mm (0.39 and 0.59 in) wide.British chips are not the same thing as potato chips (an American term); those are called "crisps" in Britain.In the UK, chips are part of the popular, and now international, fast food dish fish and chips.Chips are a thicker cut than french fries, they are generally cooked only once and at a lower temperature. Although french fries were a popular dish in most British Commonwealth countries, the "thin style" french fries have been popularized worldwide in large part by the large American fast food chains such as McDonald's, Burger King, and Wendy's. French fries are one of the most popular dishes in the United States, commonly being served as a side dish to entrees and being seen in fast food restaurants. Slap-chips are also commonly served with deep fried fish which are also served with the same white vinegar.Oven-baked fries.For example, a large serving of french fries at McDonald's in the United States is 154 grams and includes 350 mg of sodium.French fries contain some of the highest levels of acrylamides of any foodstuff, and experts have raised concerns about the effects of acrylamides on human health.
Blundo: Take my quiz related to Thanksgiving fare
Joe Blundo's annual Thanksgiving game: Test your knowledge of food related to the holiday.Welcome to this year’s Thanksgiving Game, an Arts & Leisure tradition.I know it’s not Thanksgiving yet; we decided to publish the game early this year.It will give you more time to consume calories on the big day.When Spanish explorers introduced the turkey to Europe in the 16th century, anything exotic tended to bear the term “Turkish” because of the prominence of the Ottoman Empire.Early English descriptions called the bird the “Turkish cock,” which was eventually shortened to turkey.A 2020 analysis of Google search data by Zippia (an online job-search site) concluded that whether you call it “stuffing” or “dressing” depends on where you live.What was an alternative name for cranberry among early English settlers in the New World?From Pototo, the name of a 16th-century ruler in what is now Peru, where potatoes are a native plant.From “batata,” the native Caribbean term for the sweet potato.It came to be applied to both sweet and white potatoes in English, although they are different plant families.C. From “pot tuber,” coined by an English naturalist straining to describe this edible, New World vegetable.Politics: Joe Blundo: Splitting the nation into two countries?“Stew in your own gravy” (suffer the consequences of bad decisions).C. “Grape-gravy” (a thick, substandard wine mixed with poultry broth). .
Potatoes Au Gratin
Made simply with sliced potatoes, heavy cream, and grated cheese, potatoes au gratin is the ultimate comfort food.It involves layering thinly sliced potatoes with heavy cream and grated cheese in a baking dish, and then baking until the cream thickens and blankets the potatoes in a rich, creamy sauce.I’d say the dish is worthy of a special occasion — it is!(Tip: When slicing wobbly potatoes, it helps to cut a thin slice along the length of the potato, then turn the potato cut-side down on a cutting board so that it sits flat.).Pour a quarter of the cream over top.(Note: If you have a large crowd coming and plan to double the dish, you’ll get the best results by baking it in two 2-quart baking dishes instead of one larger dish.Did you make this recipe? .
Sources of Gluten
Beers, ales, lagers, malt beverages and malt vinegars that are made from gluten-containing grains are not distilled and therefore are not gluten-free. .
Alternative Vine Management Programs for Fresh-Market Potatoes
Among mechanical methods, potato leaf and stem management were poor when vines were rolled or mowed but better when flail chopped. .
Savory Mashed Sweet Potatoes
The problem with most mashed sweet potatoes is that they’re made even sweeter with brown sugar and marshmallows.Finely chopped fresh parsley and green onion combined with some sour cream and butter are all you need for incredible savory mashed sweet potatoes. .
Classic Minestrone Soup Recipe
Minestrone is a hearty Italian vegetable soup made with tomato-y broth and pasta or rice.That means that you can make seasonal minestrone on cool days from fall through spring!This hearty minestrone is easy to make and totally worth the effort.For this classic minestrone, I omitted the lentils, added white beans, upped the tomato paste, and reserved the final tablespoon of olive oil to mix in at the end. .
Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie
This post may contain affiliate links which won’t change your price but will share some commission.‘Street-cred’ affirmation: I am 100% Polish, born and raised in Wroclaw, Poland, and I make pierogi every year.However, these aren’t the only variety out there; I also make pierogi with sauerkraut and mushrooms – which are far more typical for Christmas in Polish homes.So, long story short, I brought this culinary tradition with me to the US and every year I devote either a day or 2 to making my favorite Polish dishes for Christmas.In an effort to perpetuate these traditions, I’ve been indoctrinating my new family (my husband and my in-laws) by annually hosting a Christmas Eve dinner.While I could do more, I’ve decided to limit it and still enjoy the process of cooking and sharing with my family.Now that we have Gabe and Aiden, who are growing up way too fast (sorry for the cliche gang, but it’s true), who are half Polish, I really want them to experience some of Mommy’s, and therefore their own, traditions.As long as I’m talking about traditions I’d like to give you a little glimpse of how a Polish Christmas looked for me when I was growing up.In fact, I know that as some of my Polish friends read this post that they’ll be saying that this or that looked different in their houses.However, atypical of most Polish meals, meat was prohibited from the Christmas Eve table.Rather, the ingredients which dominated tables were: fish, pierogi, mushrooms, sauerkraut, cabbage.without meat (hunter’s stew – sauerkraut with mushrooms, plums, tomatoes) or just , fish – Hearings served in different sauces, and the most popular being Karp.My family wasn’t a huge fan of Karp because it was so boney and therefore my mom always went with Trout.Anyhow if were to visit any community in Poland right before Christmas, you would find places everywhere selling “Live Karp.” As a kid, my own appreciation of this was that everyone was taking Karps home and letting them swim in the tub (cool right?I roll it, cut it into little round cutouts, insert a little ball of potatoes/cheese mixture, seal it and there you go.But let’s take it one step at the time (for exact measurements, instructions and nutritional information scroll down to a printable recipe):.Step 4: Add fried onions, other cheeses and spices to the potatoes/cheese mixture and mix well.Step 4: Boil a large pot of water and season with salt; once the water is boiling put about 8 pierogi at the time; once they come to the surface let them cook for 1 minute and using a spider or slotted spoon take them out on a plate;.While this tradition mentioned above is alive, I no longer abide by the “no meat” on Christmas Eve mandate.So, often I sprinkle my pierogi with a little bit of chopped bacon, and likewise, I use sausage in my hunter’s stew.Add onions and bacon on top with pierogi and serve with sour cream.If you are not serving pierogi immediately, take them out on a counter and let them cool down and dry a little bit.Admittedly, they seem so easy, but when you get to the point where they have to be sealed, a lot of times you’ll find that they aren’t very cooperative.Even if it takes time, I can guarantee that they will taste delicious and you’ll be so proud of yourself that you will want to tell the whole world about them and the work you’ve done.!’ Without further adieu, I give you my super delicious Authentic Polish Pierogi with Potatoes and Cheese.Kosher salt and freshly ground black pepper to taste For the dough: 3 cups Whole purpose flour.A little bit of kosher salt For the toppings 1 Onion large, yellow, chopped.2 tablespoon Oil or ghee for frying Instructions For the filling: Place potatoes in a pot, cover with water and cook until fork tender;.In the meantime heat up the oil or ghee in a frying pan, add onions and cook until golden brown;.Add a little water at the time and work the dough until you can form a ball about 10-15 minutes;.Roll the dough until thin (like pasta) and using either cookie cutter or large wine glass cut the circles;.Once they come to the surface let them cook for 1 minute and using a spider or slotted spoon take them out on a plate;.If you are not serving pierogi immediately, take them out on a counter and let them cool down and dry a little bit.Read about the author Edyta here or follow Eating European on social media: Facebook, Instagram, Pinterest, and Twitter. .