I’d probably pick bread as my favorite food, but at one point doc had me try going gluten free to rule out some possibilities. No gluten issue, but it really made me value a nice potato! Potato is just underground bread.
Syracuse, New York is nicknamed Salt City, as it was a huge commercial salt producer for many years. There is a dish called Syracuse Salt Potatoes which boils the potatoes in a very saturated brine, as salt was in no short supply.
The skin on the small potatoes keeps too much of the salt from being absorbed, and the centers get such a creamy texture while as the water evaporated off the skins from residual heat, it leaves a beautiful powdered salt coating all over the outside. Then cover or dip (I like to dip so the salt doesn’t run off) in melted butter and enjoy! Must be tasted to be believed.
You probably know this stuff better than me since you’re coeliac, but just in case you don’t: try the Loopy Whisk’s bread recipes. I have a couple of coeliac family members and these are by far the best results I’ve gotten for making gluten free bread for them
As someone who was diagnosed at 43, I relate so much to this comment. Most things, buttered toast included, aren’t worth the weeks of pain. Although, I have seriously considered a Dick’s Deluxe burger on a couple of occasions.
I remember fresh bread and butter. Yum.
Not anymore though because my body decided it makes sense to attack itself when I eat the tiniest particle of gluten. Celiac disease. Ugh.
Potatoes and butter.
I’d probably pick bread as my favorite food, but at one point doc had me try going gluten free to rule out some possibilities. No gluten issue, but it really made me value a nice potato! Potato is just underground bread.
Yes but don’t forget the salt there.
Syracuse, New York is nicknamed Salt City, as it was a huge commercial salt producer for many years. There is a dish called Syracuse Salt Potatoes which boils the potatoes in a very saturated brine, as salt was in no short supply.
The skin on the small potatoes keeps too much of the salt from being absorbed, and the centers get such a creamy texture while as the water evaporated off the skins from residual heat, it leaves a beautiful powdered salt coating all over the outside. Then cover or dip (I like to dip so the salt doesn’t run off) in melted butter and enjoy! Must be tasted to be believed.
I love potatoes. I used to talk down on them too. Not anymore. Meat and potatoes, or beans and potatoes whatever you want.
You probably know this stuff better than me since you’re coeliac, but just in case you don’t: try the Loopy Whisk’s bread recipes. I have a couple of coeliac family members and these are by far the best results I’ve gotten for making gluten free bread for them
As someone who was diagnosed at 43, I relate so much to this comment. Most things, buttered toast included, aren’t worth the weeks of pain. Although, I have seriously considered a Dick’s Deluxe burger on a couple of occasions.