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Ok … that was a snippy reply. And I would normally leave it at that, especially given the OPs reputation of asking a plethora of questions without ever taking the conclusion of the discussion into any meaningful implementation. But … there have been serious contributions to this topic and I come from a poor area in Germany with an economy solely relying on potatoes and sugar beets, so I feel qualified to give a more or less definitive answer: Yes: the perfect conditions for storing potatoes are >= 90% humidity, very small, yet constant air exchange, the absence of sunlight, and just above 4 oC. They won’t shrivel (humidity), they won’t sprout or turn green (no light) and they won’t convert starches into sugars (min. 4 oC), leading to off taste and bad cooking/frying properties. This is (and has been) common knowledge for industrial storage (e.g. 6 months+ and large scale operations). In a home setup, a well ventilated cellar does provide good conditions to keep potatoes in a palatable state for 3-4 months (e.g. over winter). Yes, my grandparents did that, and my parents are still doing this: Temperature is ~10-12 oC, no light, and humidity is ~60%. No mold, no sprouting, no greening and only very slow dehydration. Best option in a household. You think you know better than a Lower Saxony family with literally dozens of potato varieties at hand … think again ✊

I don't fill them all the way and after a few cocktail onions are added it's probably around six ounces. One Gibson is my limit.t Oh, i keep the glasses in the freezer along with the Greu Goose. Importwant.

Friday, roasted striped bass with amtriciana sauce over kalamata orzo Saturday, miso salmon bowls with bok choy

Those are pretty giant, but if they work for you, by all means! I like stems on both wine glasses and cocktail glasses (unless I'm drinking a highball, an old-fashioned or any other drink on the rocks). Otherwise, I find the drink gets overly warm before it gets finished. And at 10 oz., I probably wouldn't be able to walk away from the bar without help.

Right - that's why we have crazies at places like Serious Eats - to do the testing! I've also stopped buying the "bulk" bags of potatoes, be they 3 lbs. or 5 lbs., since there are always 1 or 2 potatoes in there ready to spoil the whole batch (especially true at TJ's!). And let me offer this as well, from Cornell University's Cooperative Extension:

Today's bake. Eight mini Baguettes. Perfect sandwich size. Dough was given a 4 day cold fermentation. Taken out of the fridge in the middle of the night and baked early this morning. Sliced and made Moe a sandwich for breakfast.

Indeed. Unless you live in an isolated environment like a farm in the middle of nowhere, it doesn't seem necessary to store potatoes for the long term. I usually buy Yukon Golds and keep them in the fridge. Potatoes are my go-to when I've eaten through most of my shopping list. They seem fine for at least ten days. I don't know how much longer they would last in the fridge since I've never tested it.

I like these Very nice and sized for a heavy pour/

Cool - I was worried they were monster-sized, like 8 oz. +.

Haha... teppanyaki was our standard Valentine's day thing bur during COVID that wasn't an option, so I used my little Blackstone inside to somewhat replicate the experience. I got the onion volcano down.

They're 6oz vintage-y coupes made of thicc glass. They're not really my style, but guests seem to like them and they're relatively inexpensive. Of course, they're apparently unavailable now.

My latest success story. Frozen Jackfruit

@Jim D. I just ignored it (and the lemon). I'd be interested to try it with the inclusions; I'm always up for a challenging dessert!

It is beautiful and looks delicious. How did you compensate for the omission of the olive oil, or did you just ignore it? 75ml is not a negligible amount of liquid. I don't think I would share the recipe author's enthusiasm for "peppery" olive oil in this dessert.

Exactly. My general buy is enough for the week (or at most, two weeks) ahead. i do find that potatoes, in chip form, last a hell of a lot longer if the bag remains unopened.

@liuzhou In the Ivy version the berries are plated for five minutes to "lose their chill" then the sauce added. When I had it the berries ranged from warmed to still frozen. That's all I can tell you.

The recipe requires that the berries be partially defrosted before even starting, then they have hot chocolate sauce poured over them before serving! They are not frozen!

@liuzhou Not all the berries defrost. There is a range.

Interesting, but they're not eaten frozen.

Back in the 90s when The (original) Ivy restaurant in London relaunched, a dessert that had its moment was "Scandinavian Iced Berries with Hot White Chocolate Sauce", created on the recommendation of a customer who had something similar in Sweden, apparently. Recipe via Ina Garten here (although The Ivy always stuck to small berries).

Mini cakes filled with assorted fruits, nectarines, plums, blackberries and raspberries. They were served with roasted apricot gelato, roasted plum gelato, a trio of fruit coulis and diced nectarine. The cakes were adapted from a Nigel Slater recipe, “a midsummer cake”. Tender with a slightly crispy edge, they are utterly delicious. I’m planning on the larger cake asap.

I don’t store my potatoes, I eat them …

Some meals over the past week or so... .Mapo Tofu - added Japanese eggplant 'cos I wanted them! Had cooked these thin Pad Thai noodles and they were not right for this dish! Took them out and glad I had leftover rice in the fridge. Sauteed Shrimp, chips and Shanghai Bok Choy. Curry gravy is a favourite for chips! Beef & Bitter Melon with the Pad Thai Noodles I cooked a couple of nights ago. Shake 'n' Bake BBQ Glaze for chicken legs. I had kept the stock left from poaching a chicken. Cooked the rice and the Chinese cabbage with it. Delicious rice! Reminds me of Hainan Chicken & Rice. Grilled Ground Chicken Burgers with Thai Basil, pan fried potatoes, roasted cauliflower and salad (strips of carrot, cuke, diced red onion, and feta cheese. I used Japanese seasoned sushi seasoning (a vinegar) as dressing. Breaded Pork Chops, a few shrimp, corn OFF the cob, new taters. WE loved VH Mango Chili dipping sauce on pork, chicken, fish, but they have discontinued it !!! Booo

My above was based on the serious Eats experiments - it’s a direct quote. And here’s another: Which comes directly from Oregon State University…https://extension.oregonstate.edu/news/tips-keeping-harvested-potatoes-fresh I guess, as some used to say, we’ll just have to agree to disagree.

Veal schnitzel is my favourite meal. There is a place about 1/2 an hour away from us which has been in business for 75 years. My deathrow meal would be their schitznel Oscar (shrimp and crab in bernaise,) with red cabbage and fried potatoes. We haven't been as often as we'd like as they are grandfathered so don't have to be accessible and there is a very steep staircase from the parking lot to the restaurant and that is a tough climb for my husband these days. We still manage to make it there once a year for our anniversary.