Potatoes

To "bake" a sweet potato in a microwave is simple to do but the timing depends on the size of the potato and the power of the microwave. For average measures on both these, try about 8 minutes on high. Let it sit for about 10 minutes afterwards, as it will continue to cook.

Years ago they used "root cellars." It was cool, dark and dry inside. So, if you have a cool, dark and dry area then place your potatoes there. When you potatoes come in a plastic bag, take them out and either put a them in a box or a gunny sack. Plastic holds the air in and will make them rot and the small holes they do put in the plastic bags aren't usually enough to stop the potatoes from rotting. TIPS: If you find a couple of rotten potatoes take ALL the good potatoes out and rinse them and air dry them on paper toweling. Throw out the rotten potatoes into the garbage or they will reek out your house (as you already know.) If you want to keep tomatoes for a bit, put an apple in with the tomatoes and you can also mix apples with potatoes to give them a longer life span. If you have the small red or yellow potatoes and have room in your crispher in the fridge then put them there if you think you'll be eating them soon.

The seeds of the onion are located on the dried flower stalk. When you plant onion "starts", and if you leave them in the ground long enough they will send up a flower stalk. That's where the seeds are.

dependidng on the size of the bag, once it is opened 2 to 3 days for them to stay crispy.

4 to 6 ounces Imperial per person.

Arrobas (Portuguese) 1.1E-2
Arrobas (Spanish) 1.5E-2
Asian Units US (heroin) 0.24
Assay Tons UK 5.2
Assay Tons US 5.8
Atomic Mass Units 1.0E26
Bahts 11
Candies (cotton) 4.8E-4
Cantars 3.4E-3
Carats (metric) 850
Carats UK (traditional) 820
Carats US (traditional) 820
Catty (Thai) 0.28
Centals 3.7E-3
Centenarii (Roman) 5.2E-3
Centigrams 17000
Centner (Danish) 3.4E-3
Centner (Russian) 1.7E-3
Choi (metric Laos) 0.11
Choi (metric Thai) 0.11
Cloves 5.4E-2
Crans 3.3E-3
Criths 1900
Daltons 1.0E26
Dans (Chinese) 3.4E-3
Deadweight Tons (modern) 1.7E-4
Deadweight Tons (traditional) 1.7E-4
Decigrams 1700
Decitonnes 1.7E-3
Dekagrams 17
Deniers (French) 130
Doppelzentners (German) 1.7E-3
Drachms UK (Drams US) 96
Drams (Apothecary or Troy) 44
Droits 1260000
Drops (Tron Scottish) 65
Drops (Troy Scottish) 88
Electron Mass 1.9E29
Electronvolts 9.5E34
Ettos (Italian) 1.7
Firkins 6.7E-3
Flasks (mercury) 4.9E-3
Funte (Russian) 0.42
Gammas 170000000
GeV 9.5E25
Gigagrams 1.7E-7
Gigatonnes 1.7E-13
Gongjins (Chinese) 0.17
Grains 2625
Grains (French) 3200
Grains (metric) 3400
Grams 170
Gros (French) 44
Hectograms 1.7
Hundred-Weights UK 3.3E-3
Hundred-Weights US 3.7E-3
Hundredweights (metric) 3.4E-3
Hyls 1.7E-2
Jins (Chinese) 0.34
Jupiters 9.0E-29
Keels (coal) 7.9E-6
Kegs (nails) 3.7E-3
Kilodaltons 1.0E23
Kilograms 0.17
Kilotonnes 1.7E-7
Kins (Japanese) 0.28
Kips 3.7E-4
Kommerzlasts (German) 5.7E-5
Koyans 7.1E-5
Kvint (Danish) 34
Kwans (Japanese) 4.5E-2
Last (German) 8.5E-5
Last US (wool) 8.6E-5
Liangs (Chinese) 3.4
Librae (Roman) 0.52
Libras (Portuguese) 0.37
Libras (Spanish) 0.37
Lispund (Danish) 2.1E-2
Lispund (Swedish) 2.0E-2
Livres (French traditional) 0.35
Livres (French) 0.34
Livres (Greek) 0.34
Lod (Danish) 11
Lod (Swedish) 13
Mace (Chinese) 45
Mahnds (Arabian) 0.19
Marks (English) 0.75
Maunds (Indian) 4.6E-3
Maunds (metric Pakistani) 4.3E-3
Megadaltons 1.0E20
Megagrams 1.7E-4
Megatonnes 1.7E-10
Mercantile Pounds 0.36
Micrograms 170000000
Milligrams 170000
Millimass Units 1.0E29
Minas (Babylonian) 0.19
Minas (Greek) 0.39
Minas (biblical) 0.34
Mites 52500
Mommes (pearls Japanese) 45
Myriagrams 1.7E-2
Nanograms 170097138750
Oboli (Roman) 300
Obolos (Greek) 340
Obolos (metric Greek) 1700
Oka (Bulgarian) 0.13
Okas (Turkish) 0.13
Onces (French) 5.6
Oncias (Italian) 6.2
Ons (Dutch) 1.7
Onzas (Spanish) 5.9
Onças (Portuguese) 5.9
Ort (Danish) 340
Ounces (Apothecary or Troy) 5.5
Ounces (Tron Scottish) 4.1
Ounces (Troy Scottish) 5.5
Packens (Russian) 3.5E-4
Pennyweights 110
Petagrams 1.7E-13
Pfund (German) 0.34
Picograms 170097138750000
Piculs (Chinese) 3.4E-3
Piculs (Thai) 2.8E-3
Points 85000
Ponds (Dutch) 0.34
Pounds 0.37
Pounds (Apothecary or Troy) 0.46
Pounds (Mercantile) 0.36
Pounds (Tron Scottish) 0.26
Pounds (Troy Scottish) 0.34
Pounds (metric) 0.34
Pudi (Russian) 1.0E-2
Pund (Scandinavian) 0.34
Qians (Chinese) 34
Quarterns 0.11
Quarters 1.3E-2
Quintals (Portuguese) 2.8E-3
Quintals (Spanish) 3.7E-3
Quintals (metric) 1.7E-3
Quintals (traditional French) 3.5E-3
Quintars (Arabian) 3.4E-3
Qvintin (Swedish) 3.2
Rebahs (biblical) 82
Scruples 130
Seers (Indian) 0.18
Seers (metric Pakistani) 0.17
Shekels (biblical) 20
Short Ton Units 1.9E-2
Short Tons 1.9E-4
Skeppspund (Swedish) 1.0E-3
Skippund (Danish) 1.1E-3
Skålpund (Swedish) 0.4
Slinches US 9.7E-4
Slugs 1.2E-2
Slugs (metric) 1.7E-2
Stones 2.7E-2
Stones (Tron Scottish) 1.8E-2
Stones (Troy Scottish) 2.5E-2
Suns 8.6E-32
Taels (Japanese) 4.5
Taels (Thai) 4.5
Talents (Greek) 6.6E-3
Talents (biblical) 5.7E-3
Teragrams 1.7E-10
Ticals (traditional SE Asia) 10
Tods 1.3E-2
Tolas (Indian) 15
Toneladas (Portuguese) 2.1E-4
Toneladas (Spanish) 1.8E-4
Tonneaux (French) 1.7E-4
Tonnes (metric tons) 1.7E-4
Tons UK 1.7E-4
Tons US 1.9E-4
Tovars (Bulgarian) 1.3E-3
Tower Ounces UK 5.8
Tower Pennyweights UK 120
Tower Pounds UK 0.49
Tønder Smør (Danish) 1.5E-3
Unciae (Roman) 6.2
Uns (Swedish) 6.4
Vagons (Serbian, Croatian) 1.7E-5
Viss (traditional SE Asia) 0.1
Zentner (German) 3.4E-3

If they are left out in the air not very long. They turn brown pretty quick.

However, you can cut them and store in a large bowl with water. This will keep the potatoes from oxidizing, just make sure they are completely covered.

Yes, you will need to put then in a bowl or storage container and cover them with cold water though, this will stop the air getting to them and turning them brown or black, the water will not do them any harm, just pour the water away and rinse with fresh water before you cook them.

10 pounds of ordinary russet potatoes costs between $1 and $3, depending on the type of store you buy them at and your geographic location.

10 pounds of premium potatoes (yukon gold, klondike rose, red) costs between $6 and $12.

10 pounds of gourmet potatoes (french fingerlings, peruvian purple, etc) can cost as much as $20 to $30, or more.

It depends how big or small you've chopped your potatoes, if you've par-boiled them and how hot your oven is. For SuperFast 'tatoes; chop them to an inch and a half square, blanche them in boiling water for three minutes. Let them steam off before chucking them into 200 / 210•c oil. Aggitate every 6-7mins, should be ready to go in 25-30mins.

For good olde Traditional roast potatoes, chop to decent size roasties (children get three, grown-ups get 5-6) and hoof into hot oil, 2cm deep, sprinkle with pepper and the herbs from the roast (Rosemary and thyme are great!), toss in the oil and cook at between 180•c at the top of the oven and 210•c nearer the bottom. Turn or aggitate every 20 minutes or so, should be done in about an hour. Roasties really benefit from meat juices in flavour but be warned, you'll lose a bit of crispiness - it all comes down to wether the perfect roast potato experience for YOU is taste or texture? I add meat juices but turn the oven right up to 230•c for 10mins at the end, as the meat is resting. DONT ADD POULTRY JUICES/FAT!! It's sticky and if far better made into gravy than messing up your nice, crispy 'tatoes!

There is zero saturated fat in a baked potato. However if you add butter or sour cream, you add saturated fat. Most saturated fats are from animal products is an easy way to remember which fats are saturated.

A potato bug is a awful looking bug that looks like a half bee half spider and half cricket.

Type in Potato Bug on google.com the you will see how grose it looks like.

Potatoes are the portion of the plant called the "tubule." It's the underground stem that the roots protrude from. The nodules that form as roots begin to grow are called "eyes." The myth is that these contain a higher concentration of the poison solanine, found in commonly in the nightshade variety of plants. However, they are not poisonous, just fibrous and not considered palatable.

Yes,

Leave them steeping in cold water, making sure that they are fully covered and leave them in a cool/cold place

Well, it depends n the size of the potato. But, if we assume that an average potato gives us a serving of four pieces then depending on the appetite f the person I would say 4-6 pieces per person. Which is an average of 5. Therefore to feed 100 people I would use 125 potatoes. BUT, as my Mother always says, it's better to have more than less - so do 150.

Both red and white potatoes have similar amounts of nutrients. White potatoes have slightly more fiber than red. Both have the same amount of iron. Both also contain zinc, vitamin C, and niacin.

Northen Maine is knowm for it's potatoe crop. Only second behind Idaho.

the barcel company

frogs and cats eat potato i fed my frog and tadpoles potato and they ate the lot!

This is just an experiment I made up and I have no proof it will work, but I think I have an idea.

1. Prepare a dish and weigh it.

2. Take a potato and cut a section of about 5mm (Not skin) thick off. Place onto dish

2. Precisely measure the mass of the potato and dish using scales.

3. Record results.

4. Leave the dish in a dry place for two weeks and the flip the potato over, and wait another two weeks.

5. Measure the new mass.

6. The initial mass minus the new mass is the amount of water lost.

7. To find the percentage of water, Take the amount of water lost and dived it by the initial weight minus the weight of the dish.

As I said, I just thought of this and have no proof it will work. If anyone else has a better idea, please share.

The normal serving size for salads like this is considered to be 4 ounces. 15 pounds should feed 60 people. So you could mix and match according to the crowd.

I'm 99% sure on this but no because the need the nutrients in the dirt.

Yes they do. Catalase in general seems to protect organisms, including potato cells, from the effects of hydrogen peroxide. In plants, catalase is primarily located in peroxisomes, cell organelles which are like lysosomes, but break down simpler molecules. Catalase is involved in decomposition of hydrogen peroxide generated during cellular processes such as photorespiration and oxidation of fatty acids. Hope this helps :)