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Post by Ratty on Apr 6, 2020 12:23:50 GMT
it'll be warm somewhere else Sig you know the rules about farming one mans misery is an other mans big day out. "Farming is easy." - Bloomberg 2020 ( LINK) |
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Post by missouriboy on Apr 6, 2020 12:38:58 GMT
it'll be warm somewhere else Sig you know the rules about farming one mans misery is an other mans big day out. "Farming is easy." - Bloomberg 2020 ( LINK) It's Good to be King.  |
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Post by phydeaux2363 on Apr 22, 2020 18:16:20 GMT
I'm interested to hear what Mr. Sig has to say about this. I'm hearing stories about beef and pig farmers slaughtering and burying their stock because there are neither markets nor slaughterhouses available because of closures. Are we moving into a world of food shortages if closures continue? How soon might that happen? In my humble view, that will be a massive game changer with regard keeping the economy locked down. Not being able to go to a restaurant is one thing. Empty shelves at the supermarkets where the meat used be is a whole new world. There are few in the US today who have ever truly gone hungry. |
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Post by nautonnier on Apr 22, 2020 19:04:12 GMT
I'm interested to hear what Mr. Sig has to say about this. I'm hearing stories about beef and pig farmers slaughtering and burying their stock because there are neither markets nor slaughterhouses available because of closures. Are we moving into a world of food shortages if closures continue? How soon might that happen? In my humble view, that will be a massive game changer with regard keeping the economy locked down. Not being able to go to a restaurant is one thing. Empty shelves at the supermarkets where the meat used be is a whole new world. There are few in the US today who have ever truly gone hungry. Seems to me that an enterprising trucking company could make a lot of money if the regulations allowed the transport of some of these foods. I am sure that there is sufficient red tape to ensure that food is thrown away rather than given to food banks. |
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Post by sigurdur on Apr 23, 2020 12:06:08 GMT
I'm interested to hear what Mr. Sig has to say about this. I'm hearing stories about beef and pig farmers slaughtering and burying their stock because there are neither markets nor slaughterhouses available because of closures. Are we moving into a world of food shortages if closures continue? How soon might that happen? In my humble view, that will be a massive game changer with regard keeping the economy locked down. Not being able to go to a restaurant is one thing. Empty shelves at the supermarkets where the meat used be is a whole new world. There are few in the US today who have ever truly gone hungry. 2 forces at play. 1. Demand destruction 2. Supply disruption |
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Post by missouriboy on Apr 23, 2020 14:26:18 GMT
I'm interested to hear what Mr. Sig has to say about this. I'm hearing stories about beef and pig farmers slaughtering and burying their stock because there are neither markets nor slaughterhouses available because of closures. Are we moving into a world of food shortages if closures continue? How soon might that happen? In my humble view, that will be a massive game changer with regard keeping the economy locked down. Not being able to go to a restaurant is one thing. Empty shelves at the supermarkets where the meat used be is a whole new world. There are few in the US today who have ever truly gone hungry. 2 forces at play. 1. Demand destruction 2. Supply disruption The potato demand thingey seems a little counter-intuitive to me. We still have the same general number of people. Do people only eat potatoes when someone else cuts them up into little pieces, frys them and serves them up over a counter? Or serves them with a steak at a restaurant? Or as hash browns at Denny's? Do we no longer buy them in large bags and take them home? Did I miss something? Have the Irish all gone back to Ireland? PS. My household is doing its part ... one bag of reds every week at Aldi's ... and large Idahos for baking. Apparently we need help. |
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Post by nautonnier on Apr 23, 2020 14:37:26 GMT
2 forces at play. 1. Demand destruction 2. Supply disruption The potato demand thingey seems a little counter-intuitive to me. We still have the same general number of people. Do people only eat potatoes when someone else cuts them up into little pieces, frys them and serves them up over a counter? Or serves them with a steak at a restaurant? Or as hash browns at Denny's? Do we no longer buy them in large bags and take them home? Did I miss something? Have the Irish all gone back to Ireland? PS. My household is doing its part ... one bag of reds every week at Aldi's ... and large Idahos for baking. Apparently we need help. You do have to factor in the large number of bachelor degrees that teach 'do you want fries with that'  Many people will not cook their own fries but have them at nearly every purchased meal. I am surprised that the processed potato manufacturers are not buying these up while they are effectively free and generating a stockpile of long life mashed potato, tater tots, etc etc. |
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Post by phydeaux2363 on Apr 23, 2020 15:12:53 GMT
2 forces at play. 1. Demand destruction 2. Supply disruption The potato demand thingey seems a little counter-intuitive to me. We still have the same general number of people. Do people only eat potatoes when someone else cuts them up into little pieces, frys them and serves them up over a counter? Or serves them with a steak at a restaurant? Or as hash browns at Denny's? Do we no longer buy them in large bags and take them home? Did I miss something? Have the Irish all gone back to Ireland? PS. My household is doing its part ... one bag of reds every week at Aldi's ... and large Idahos for baking. Apparently we need help. God knows I've tried to make my own fries at home. Soak and slice, slice and soak, cut using a late night TV gadget, hot grease, air fryer, I've tried it all. End result is nothing beats fresh, hot fries at a McDonald's. And since I don't go to McDonald's anymore, no more fries. Now small red spuds with butter and parsley as a side to a pan fried or grilled speckled trout? Yes indeed. |
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Post by missouriboy on Apr 23, 2020 19:28:30 GMT
The potato demand thingey seems a little counter-intuitive to me. We still have the same general number of people. Do people only eat potatoes when someone else cuts them up into little pieces, frys them and serves them up over a counter? Or serves them with a steak at a restaurant? Or as hash browns at Denny's? Do we no longer buy them in large bags and take them home? Did I miss something? Have the Irish all gone back to Ireland? PS. My household is doing its part ... one bag of reds every week at Aldi's ... and large Idahos for baking. Apparently we need help. God knows I've tried to make my own fries at home. Soak and slice, slice and soak, cut using a late night TV gadget, hot grease, air fryer, I've tried it all. End result is nothing beats fresh, hot fries at a McDonald's. And since I don't go to McDonald's anymore, no more fries. Now small red spuds with butter and parsley as a side to a pan fried or grilled speckled trout? Yes indeed. I knew someone else was helping! But I still don't get it. Potatoes are our staple starch ... just like they were when I was a kid. Boiled and baked were the rule ... and still are here. We have added diversity cause we now have "red". We don't cut them into long strings before cooking. That's why God gave us knives and forks ... and butter. And we are missing the best part. There are over 4,000 edible varieties of potato, mostly found in the Andes of South America. And we don't seem to import any of them. Trips to Colombia have exposed me to the literally thousands of ways to use them in soups and other dishes with various herbal helpers. Magnificient results. Who the hell needs MacDonalds. |
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Post by sigurdur on Apr 23, 2020 21:31:34 GMT
The potato demand thingey seems a little counter-intuitive to me. We still have the same general number of people. Do people only eat potatoes when someone else cuts them up into little pieces, frys them and serves them up over a counter? Or serves them with a steak at a restaurant? Or as hash browns at Denny's? Do we no longer buy them in large bags and take them home? Did I miss something? Have the Irish all gone back to Ireland? PS. My household is doing its part ... one bag of reds every week at Aldi's ... and large Idahos for baking. Apparently we need help. You do have to factor in the large number of bachelor degrees that teach 'do you want fries with that' Many people will not cook their own fries but have them at nearly every purchased meal. I am surprised that the processed potato manufacturers are not buying these up while they are effectively free and generating a stockpile of long life mashed potato, tater tots, etc etc. Freezer space. It is full. |
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Post by Ratty on Apr 24, 2020 0:49:32 GMT
[ Snip ] Who the hell needs MacDonalds. It's the question that has troubled mankind for centuries.  PS: I did answer 'moi' silently.  |
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Post by sigurdur on Apr 24, 2020 2:21:05 GMT
The potato demand thingey seems a little counter-intuitive to me. We still have the same general number of people. Do people only eat potatoes when someone else cuts them up into little pieces, frys them and serves them up over a counter? Or serves them with a steak at a restaurant? Or as hash browns at Denny's? Do we no longer buy them in large bags and take them home? Did I miss something? Have the Irish all gone back to Ireland? PS. My household is doing its part ... one bag of reds every week at Aldi's ... and large Idahos for baking. Apparently we need help. God knows I've tried to make my own fries at home. Soak and slice, slice and soak, cut using a late night TV gadget, hot grease, air fryer, I've tried it all. End result is nothing beats fresh, hot fries at a McDonald's. And since I don't go to McDonald's anymore, no more fries. Now small red spuds with butter and parsley as a side to a pan fried or grilled speckled trout? Yes indeed. Ok. Red potatoes are a high wax potatoe. Russets are low wax. Red potatoes are a better potatoe to boil and bake. Better consistency boiled, then mashed. Red potatoes when baked are a much more creamy potatoe. The Russet potatoes that are sold for fresh are usually not Burbank varieties anymore. The ones sold for the fresh market would never be used for french fries. Fresh potatoes are also stored under cooler temperatures than process potatoes. When doing so, the sugars get screwed up, resulting in dark, soggy fries. You can try and use fresh russets for french fries, but you must condition them 1st. Keep in a dark high humidity room at 55-60F for a minimum of 4 weeks. Better if you can for 6 weeks. Also, time of harvest. In the fall, prior to cooling down, you could buy russets and they may work for FF. Yellow flesh spuds are more versatile. The downfall with them is they don't boil well. The secret here is to add 1 red for each yellow. The red spuds will provide the texture when mashed. The yellow provide the pre buttered appearance. The yellow color actually fools your taste buds into detecting a buttery flavor. |
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Post by gridley on Apr 24, 2020 13:02:58 GMT
[ Snip ] Who the hell needs MacDonalds. It's the question that has troubled mankind for centuries. PS: I did answer 'moi' silently. There's a MacDonald's next to the grocery store we usually go to. There's been a looonnggg line at the drive-thru for the entire 'shutdown'. Which of course means the kitchen/serving window crew are cross-contaminating every household that sends someone there for takeout. |
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Post by sigurdur on Apr 24, 2020 13:17:16 GMT
It's the question that has troubled mankind for centuries. PS: I did answer 'moi' silently. There's a MacDonald's next to the grocery store we usually go to. There's been a looonnggg line at the drive-thru for the entire 'shutdown'. Which of course means the kitchen/serving window crew are cross-contaminating every household that sends someone there for takeout. Shhhhh. Don't give Democrats any more dumb ideas. |
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Post by missouriboy on Apr 24, 2020 23:40:04 GMT
God knows I've tried to make my own fries at home. Soak and slice, slice and soak, cut using a late night TV gadget, hot grease, air fryer, I've tried it all. End result is nothing beats fresh, hot fries at a McDonald's. And since I don't go to McDonald's anymore, no more fries. Now small red spuds with butter and parsley as a side to a pan fried or grilled speckled trout? Yes indeed. Ok. Red potatoes are a high wax potatoe. Russets are low wax. Red potatoes are a better potatoe to boil and bake. Better consistency boiled, then mashed. Red potatoes when baked are a much more creamy potatoe. The Russet potatoes that are sold for fresh are usually not Burbank varieties anymore. The ones sold for the fresh market would never be used for french fries. Fresh potatoes are also stored under cooler temperatures than process potatoes. When doing so, the sugars get screwed up, resulting in dark, soggy fries. You can try and use fresh russets for french fries, but you must condition them 1st. Keep in a dark high humidity room at 55-60F for a minimum of 4 weeks. Better if you can for 6 weeks. Also, time of harvest. In the fall, prior to cooling down, you could buy russets and they may work for FF. Yellow flesh spuds are more versatile. The downfall with them is they don't boil well. The secret here is to add 1 red for each yellow. The red spuds will provide the texture when mashed. The yellow provide the pre buttered appearance. The yellow color actually fools your taste buds into detecting a buttery flavor. In comparison, the Irish had a simple choice. |
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