RAHiggins1

After further research, I am glad to say that http://www.answers.com/topic/potato?cat=health has provided all I ever wanted to know about the potato. (Escpecially the information provided from wikipedia which I shall quote here; "Nutritionally, potatoes are best known for their carbohydrate content (approximately 26 grams in a medium potato). Starch is the predominant form of carbohydrate found in potatoes. A small but significant portion of the starch in potatoes is resistant to enzymatic digestion in the stomach and small intestine and, thus, reaches the large intestine essentially intact. This resistant starch is considered to have similar physiological effects and health benefits of fiber (e.g., provide bulk, offer protection against colon cancer, improve glucose tolerance and insulin sensitivity, lower plasma cholesterol and triglyceride concentrations, increase satiety, and possibly even reduce fat storage) (Cummings et al. 1996; Hylla et al 1998; Raban et al. 1994). The amount of resistant starch found in potatoes is highly dependent upon preparation methods. Cooking and then cooling potatoes significantly increases resistant starch. For example, cooked potato starch contains about 7% resistant starch, which increases to about 13% upon cooling (Englyst et al. 1992)." So, I have reached a some conclusions. Potatoes density determines how much starch is in the potato. New potatoes contain less starch because they have not yet converted their sugar to starch. Boiling potatoes and allowing them to cool converts a good portion of the starch to enzyme resistant starch which has a positive fiber like benefit. Sweet potatoes are not potatoes. I can soak, then boil new potatoes of a fingerling variety, allow them to cool, mash and reheat them to make a healthier puree. Mixing them with cauliflower will further reduce the starch content and tastes good too.

I looked up the Mayan Gold's I remember hearing of them, I think on the Fword or some other Ramsay TV production. If they are exported to here, I'd bet they are as hard to come by as a white truffle. The Russian Bananas are available here, the Purple Vikings are as well, but they are not cheap. I could not find anything to prove or disprove the amount of starch content. In my searches of these varieties, I stumbled across this page http://www.starch.dk/isi/starch/tm5www-potato.htm Which convinces me that A) All potatos are probably not equal on their starch content (note the chart labeled "Determination of starch content in potatoes"), and B) there most likely is a way to "leech" the starch from the potato making it more acceptable to a lower starch diet. I think I shall turn my attention to soaking and dehydrating potatos as a way to lower the starch but not eliminate it.

That does look good, but I'm in love with the taste of cauliflower and parmesan and would encrust the steaks in it before searing. You are right though, some salt is required.

I was going to add that I throw in some cream cheese with my mashed cauliflower to give it a thicker texture (as some pp mentioned the thin consistency of mashed cauliflower). Not sure if that would be against your diet or not. ← I used grated parmesan to give it more body. It came out good, and could also masquerade as a risotto if left course and cooked with chicken stock and mushrooms with parmesan too, of course. Now, I'm wondering what saffron would do to the flavor.

How many old school fat french people do you see everyday? Its also about "How" you eat as well. Most french take their time during their meals. Eating slower actually makes you feel full faster as well as help good digestion. In my situation its not so much what I am eating but how much and how quickly. I am however trying to limit both fats and starches but, not at the complete expense of taste and certainly not when I am paying for someone else to prepare it. After all, healthy people still die.

ROFL! Unfortunately(or fortunately!) I'm 10.5 years out of a major coronary event and 50% butter is definitely a no can do. I did however use butter in the cauliflower I made vs. the olive oil in the recipe.

Reading is fundamental! ← Forgive me, but it seems like in reading the thread there were many suggestions other than cauliflower alone. Don't be snippy. ← My apologies at a poor attempt at humor. I will edit it.

We've got places like that in Georgia too.

You need to patent the smart oven with probe idea for sous vide at home and sell it to all of the high end range people. You could even market gas ranges with one electric eye for this. Add a 50K BTU burner for a super wok and I am there!

Pan Seared Halibut with Fennel and Grapefruit served over Pureed Cauliflower. Basically I prepared the fish and saute'd a mirepoix with fennel in the remaining juices, deglazed with dry white wine, added grapefruit juice, zest and pulp, then reduced. The Cauliflower could have been more done to get a refined puree but was still good. I added some grated parmesan to give it a little more body. *Edited multiply due to poor editing skills.

I'd prefer to not eat aluminum residue if I can help it. I can still submit it to dinner II!

Dunno! I 86'd it and made more.

I had to make it again. the first one was done enough but I don't have a potato ricer and I tried pushing through a seive with a meat mallet and the mallet turned it gray. So I had to rush it the second time because the fish was already resting.

Its the Halibut/Cauliflower dish I was speaking of earlier!

Well here is try #1

Has anyone experimented with mashed soy beans? I imagine it being glutinous and sticky. But soy beans as a protein rich food will curb appetite at the following meal.

I read the recipe, I think I will be trying it except I see myself adding some grated parmesagn or asiago to it. I'm also going to saute' a small dice mirepoix with fennel deglazed with grapefruit juice on pan seared halibut.

Ever try taro? They are called eddoes in the Caribbean or kalo in Hawaii, both types of taro (I think). They are neither tubers nor bulbs, rather they're specialized underground stems called corms. I can't speak to the starch content but I can tell you that they are very creamy. Cut open a raw one and the blade gets milky - they are terrific in a mash with spuds and turnips and carrots, etc. ← I had researched Taro from a link on wikipedia while reading up on the nutrional value of parsnips. Taro is also a high starch root vegetable. I'd like to try it, especially since it is a staple in the polynesian diet but it also will have to be in moderation. At least until I drop from 205 to 165 pounds.

Has anyone ever tried combining vegetables? Maybe one potato in the turnip or cauliflower? I'd really like to try to retain the flavor and and texture to some extent.

Hi, I'm looking for a suitable replacement puree for my pommes that does not have starch in it, yet will at least simulate the same creamy, buttery, goodness that is smashed taters. So far I have ruled out parsnips (are there any starchless root veggies?) and am considering cauliflower or possibly some types of legumes like favre beans. Any suggestions or recipes? Edit* Additionally, is there one potato that has less starch than another? I would rather just cut back than eliminate the food entirely.

My wife gave me "The Professional Chef - 8th Edition" for xmas. My in-laws gave be a 20 book instructional series from the 70's by Le cordon bleu of London. I was also given a Thai cookbook and a 400 sauces cookbook as well as an updated version of the St. Tammany Ladies auxillery recipe collections or something like that from one of my katrina refugee friends here in Atlanta. And finally "Bistro Cooking by Patricia Wells". All in all a good christmas for me. I read cookbooks like people read novels.

Dang that sucks! I had not even gotten up there yet to check it out. I guess I'll be going saturday just to get a good deal before its gone.

So where did you end up finding it? ← Doh! I totally forgot to say where I got it. Patton's.

So I ended up ordering a 5-6# frenched pork roast with chine removed. It was $36 and came out pretty darn good. I took pictures of it and the mis en plac for it, but forgot to get any after pictures of it coming out of the oven or being served. There were 3 servings left afterwards. I coated it with puree'd fennel and onion mixed with garlic, sage, rosemary, oregano and thyme. I then roasted it at 400º for an hour and then cut the oven back to 300º until it was 155º internal. I prepared a warm apple compote to go with it.

My friend was hosting a casual dinner party. Typically during these events he cooks, I usually help out and everyone else crowds around the island counter in the kitchen. This time I was out on there patio with most of the others. My friend was making chicken fried chicken (only in the south), which was coming out overdone, but his wife likes a little carbon on her food and it wasn't completely burned. I was not really paying close attention to what he was doing, we had all been drinking and my friend can get testy when I start making kitchen suggestions. So I was staying out of the way, but did see that he mixed flour into the fry oil to make a roux for the gravy. It went immediately to black. All the flour in the pan had burned from his oil being too hot during the fry. I may have intentionally went outside and grabbed a beer to try and stay out of it. About 15 minutes later my wife comes to me and says "Dave needs help with his gravy". I go back in the kitchen and he is adding everything he can find in his spice rack to this black goo in a pan. He sees me and immediately offers me a spoonful while asking me what it needs. I with some hesitation accept the tasting and immediately turn to the sink trying to get it back out of my mouth. He had added RUM to his burnt bechamel. I turned around, looked at him and said, "Dave, what it needs is for you to put it down the garbage disposal right now." At which point my wife flys into me and I leave the kitchen to go back to my beer. I had not meant to be so cruel in his time of need, but we all had been drinking and it was only the three of us in the kitchen and really, I just wanted to spare him the embarrasment of trying to serve it to his guests. Needless to say, he continued to try to save it even after we all went home. His wife who likes burnt food, told him she thought it was ok. We are still best friends. I just have to endure his looking for an opportunity for some payback.