>>14037108there's actually differences. i thought that was a crazy notion before but i'm convinced now. for once i wish we were like the ameircans in this and that potatoes were called by their varieties - russet, yukon gold, whatever.
i know because i've been frustrated with the potatoes i've been buying this year to bake with chicken. all the potatoes i got this year were really light (in terms of color) and pretty and clean and had thin skin but turned really soft and thin in the oven. and when it was time to put them on your plate, they just turned to mush and broke apart wherever the serving utencil hit them.
but when i got a different type of more brown looking, firmer and covered in dirt potato, the roast turned out much better, the potato slices kept their shape and were easy to transfer into a plate and they even tasted better. idk if it was the moisture content, the starch content, or some other reason but one type of potato was shit for roasting and another was not. i make chicken and potatoes once or twice a month so i know i'm not imagining it. idk if the supermarket i usually go to got a different supplier or if bulgarian potatoes are softer in the spring and summer but firmer in the fall, but different types of potatoes make a difference on some occasions. of course if i was making mash i doubt it would matter.
as for red potatoes, idk. i was always told they were better for potato salad for some reason which i forgot. sorry for the potato manifesto.
lol based. i already saw a bunch of threads about the 10 year anniversary of baneposting and was disappointed the mods didn't make a big deal out of it, but i guess it was before american hours. luv baneposting
>>14037132who is eberron? he sounds armenian
i told you you need to stop posting for like an hour before going to sleep and unwind your brain with some easy reading. i guess it's possible you've hit an exhaustion threshold where that no longer applies though. good luck
