Potatoes

Yes they can! They cannot eat the skin, green parts, or any wilted/old parts of a potato.

The cells on your tong shrink because of the higher salt content outside those cells as long as that potato chip salt is there. Aside from that, unless you eat a whole lot of salty potato chips, not much, is the answer to your question. Some esophageal and stomach cells may temporarily shrink. The cells in your tong return to normal fast. The sodium chloride is ionized as soon as it meets saliva and both the Na+ and Cl- are transported to your blood immediately through channels from the tong to the large intestine. In the blood these ions don't change the equation very much; immediately there is a response that brings the ion concentration of blood back to where it was before you ate the potato chips. This may result in making you thirsty if the Na+ concentration gets to high, and the water you drink will dilute it out to what it should be, then the excess sodium is rapidly excreted thru a sodium potassium exchanger at the nephrons in your kidneys so that your urine sodium concentration is elevated for a short time, then that sodium is urinated. However in some "sodium sensitive" individuals, this transporter doesn't work so well and these individuals can develop "hypernatremia" or high sodium in the blood which causes many problems.

Endothermic because you have to put heat into the potato to bake it.

The birds in my garden (pigeons, Magpies, Robins etc. all love Roast Potatoes. Especially when the weather is cold!!

Potatoes can be eaten between reproduction cycles.

When you pick a potato let it sit -- anywhere -- soon it will begin to sprout roots, which look for soil in which to propagate more potatoes.

Depending on what's in your closet and where you leave the potato, it may find 'nutrient' there in which to burrow believing that it's time to sprout, root and grow more potatoes.

The protein in the milk has cooked, creating solid lumps. A solution, if it's cream of potato soup, is to put it all in the blender. You may have to process it in batches. That should take cre of the lumps. Next time, heat cream soups more gently. C ook at lower heat all you did was curdle the milk when you added it. If you warm the milk before adding it will not curdle You could use creme fraiche the next time you need to add cream to a hot mixture. It will not break down like regular creams or milk. There are recipes on line as to how to make it - pretty simple or perhaps your local store carries some. If you thickened your soup with flour or corn starch, the white lumps could be undissolved lumps of the corn starch or flour, it has happened to me. Make sure you dissolve your thickener completely in warm milk or broth before adding it to your soup. Jenny If your recipe uses milk it will curdle. Either make a roux or stir 2 tablespoon corrnstarch into a 1/4 Cup of COLD milk (from the recipe) before adding it to your soup (about 4-6 cups of soup). Bring to a boil to cook the starch and serve.

The unfortunate answer is, there really isn't anything you can do. You most likely overcooked, or overworked them, or both. Overworking them is most likely the culprit, either by putting them in a food processor, using a hand blender, or whipping them too much. This damages the cell walls, causing them to release excessive amounts of starch, which in turn becomes like a paste or a glue.

Next time, try to cook the potatoes just to the point where they are soft and will easily "mash", but don't overdo the mashing. When you add the milk and butter, try to fold them in gently, and let the potatoes absorb the liquid, rather than "whipping" them. The less you mash and manipulate the potatoes, the better your results will be.

Bulgar wheat is a healthy substitute for potatoes for several different reasons. One reason bulgar wheat is healthier is because it is a whole wheat. Another reason is that bulgar wheat is low in saturated fat.

Their is no specific answer because of the shape of potato the average can be .85

Vegetables

You can store raw potatoes that are cut in water to keep them fresh in the refrigerator.They will stay good for a few days stored this way. You should cook them as soon as possible.

Me and my friend started calling them that like 3 years ago when I started wearing them, because they reminded us of potatos! After I wore them once, everyone started going out and buying them and everyone just caught on to the name we came up with! haha! It's weird now, because EVERYBODY calls them potato shoes, and it's just because me and my friend called them that! Hope this helps:)

The potato blight.

Ants do indeed like to eat potatoes. Ants are frequently caught eating foods such as potato chips and potato salad.

Only one: Hanukkah

Potato bugs, also known as Jerusalem Crickets, usually feed off of dead plants, and sometimes other insects. They are not venomous, but do have a very strong bite.

Potato guns leagal in Washington state

potatoe really slow and spaced out is how you say potatoe in african

On the corner of Chestnut Street and Hope Street in Bristol, Rhode Island.

Take some salt and lemon juice mix it together and scrub the carpet then take some hot water abd scrub it with that it should come right out

Onion is what goes bad in the potatoe salad because it attracks bacteria. If you use mayo that is home made then that can go bad but the commercial mayo has preservatives in it. If you put an onion out on the counter when someone is sick and let it there over night you will see how it attracks the bacteria.

Because when you deep fry them, any excess water could cause the potatoes to explode in the hot oil.

If you have a poato with a given mass and turn it into potato chips it will weigh less as water has been driven off in the cooking process. As weight and mass are proportional at any given location it has less mass in its cooked form.

"Potatoes" in Spanish is "papas." It is pronounced "PAH-pahs." Sites such as learn-spanish.co.il provide audio pronunciations of many common Spanish words. papas