Great decision! I misspoke up topic. I was distracted by your choices. My induction cooktop is 24" (it's from Europe) but has the big double element. Some 30" cooktops don't, but your 36" will. It's great for stockpots, round griddles, bean pots, etc. Thanks! For me, my kitchen is ideal! I suffered with really awful appliances for years waiting for the money tree to shed enough leaves that I could get exactly what I wanted. If you're likely to move during the life of your kitchen keeping a hard line on the budget is a good idea. If you expect to be there to enjoy it, the more you can scrimp on unimportant things and put toward the functional ones, the better. That said, by the time my kitchen was done, I really didn't have the need for speed that I thought the Advantium would be great for and I've never learned to use it to its greatest advantage. OTOH, it's the best microwave I've ever used and, while the operation is weird, running on convection oven mode, it's a really good oven. There's a rack that holds my 17" Pyrex baking dish. In the steam oven, I blanch or steam vegetables all the time, make "convenience foods" like chicken tenders, poach... And sometimes I just have something small that seems to want to go in it. I learned that putting a pot in to finish on convection mode isn't the best idea if the regular oven is available because cleaning spatter out of the combi-steam is a dreadful chore, and my regular oven has the best self-clean function out there. :) If something drippy goes in the combi-steam, now, I try to remember to put a solid pan underneath. In the regular, big, oven, I bake, broil, etc., as one normally would. If I have small things that need to to be oven baked, I often will use the Advantium because it's convenient. That would be the kind of things people often put in a toaster oven, like a tray of borekes (homemade) from the freezer. With the enamelled trays that you can use as baking sheets, and the fact that my Advantium is at the most convenient level, this is very convenient. Rewarming a composed plate of food is nigh on miraculous in the Gaggenau combi-steam. I'm not familiar enough with the other makes to know if they do similarly. There are still things that I zap, like a bowl of pasta or soup for a quick meal, or a sandwich. The Advantium does a great job on microwave mode. If I were making lovely sandwiches for company, however, and wanted to heat and melt, I'd use the steam like they do in the fancy sandwich shops, and if I have more than a single bowl of soup or pasta to heat, I do it on the stove. I chose my warming drawer so that it had a low enough setting to heat plates. My combi-steam will as well. The big oven has a plate heating setting at 120°, which is too warm for my purposes. The warming drawer and combi- go down to 85°. The warming drawer is the most convenient by far for plate heating, however. Because they have these temperatures, both the big oven and the combi- are also appropriate for keeping foods warm. I don't remember how low the Advantium goes since I have so many other choices. So, for the recent Seder feast, I made a kugel (vegetable casserole) and partially cooked the brisket a day ahead. I also had steamed all the root vegetables for the tsimmis (roots and dried fruit). The soup was tomato consomme, and I used the combi-steam to blanch the tomatoes for peeling, and made the soup on the stove, then froze it about a week early. Dessert was French macarons, which I baked in the regular, big oven a week ahead and froze. For matzah toffee (dairy, not for Seder), I melt the butter and sugar in a one quart saucier on the smallest induction element. No double boiler necessary, not even for chocolate. The matzah is spread on parchment on a baking tray that comes with my big, regular oven. It has raised sides and fits six squares perfectly. It also fits perfectly in the fridge (the housing of which is made by the same company as the oven). So the toffee is poured on the matzah, chocolate chips are sprinkled over and heated in the oven, then spread once warm to a complete layer, and sprinkled with dried fruit and nuts mix, and chilled overnight before being broken up. Day of, I sliced the brisket and moved it to the small graniteware roaster and covered with foil, and put it in the combi-steam on convection mode. The gigantabird (turkey) went in the regular oven, and several foiled potatoes for the strange eaters went around it at the appropriate time. I had my stockpot simmering with matzah balls, which I make on the day because they don't come out when I do them ahead, on the big double element, and the soup defrosting in my old Farberware stockpot on the gas flames. On the most powerful single induction element, I had the tsimmis: sauteed the onion, combined all the steamed veg, added the macerated fruit, and tried to get it all combined and hot. This was in my 9-quart bean pot. I had been pulled away from starting it on time, and I knew it would never be hot and well married in time, so I put it in the Advantium for the 1-1.5 hrs. I had before I absolutely had to put in the kugel. That went in the Advantium, on the shelf, just before we sat down to read the story and do the blessings. For boneless skinless chicken, just to make cooked chicken, I put the pieces in a solid pan from the combi-steam, brush the pieces with some kind of sauce or marinade, and sprinkle with a seasoning blend and an herb blend. Steam at 360 for about 25 minutes for tenders (not very full pan) or 40-45 minutes for breasts. Small boneless thighs somewhere between, and an extra five minutes or a little more if there are bones. Instant food, dead easy. Another version is to fill the bottom of the pan with vegetables (mirepoix, trinity or whatever) and put chicken breasts or a whole butterflied chicken on top, and steam for 1-1.5 hrs. depending on the quantity. OTOH, for true roasted chickens, I'll do them vertically in the regular big oven, with some wine in the pan, or else use the rotisserie. I tend to be too lazy for the rotisserie. It's heavy to pull in and out, and messy, and the chickens need to be trussed. They come out just as well on a vertical roaster and if they need tying a silicone "rubber" band or two is generally adequate since they're not moving. I've only done one chicken in the Advantium, which isn't a fair test (Freudian slip? I typo'd "don't" for "done". Easy to do when the mind has moved on to the next word before the fingers are done typing, however it might have been some kind of subconscious warning! :D ). It was fine, but had more of a microwaved taste than I care for. I do use some of the speed programs for intermediate things, but I've underutilized the speed since I really have the luxury now to do slow. :) Favorite thing that I never ate before the new kitchen: Barely blanched blue lake green beans. OMG! I love green beans but I hate blanching in a pot of water with a vengeance and hate using steamer baskets to do it even more. Green beans blanched in the steam oven, but still crisp are SO amazing and fab at any temperature (hot from the oven, room temp or cold from the fridge). My father doesn't like them though. He thinks they're not cooked enough. :) That's a choice. :) For blanching green beans or asparagus or whatever, I take the time to line them up neatly in a single layer, and keep the time short since they'll continue to cook in their own heat. The beans get waterlogged if you ice bath them, so I just run under cold water then transfer them to a cold, flat glass container as fast as possible. For full grown green beans or medium sized asparagus, I do 100% steam, 215°, 6 minutes. For matchstick asparagus or haricots verts, more like 4 minutes. Hope this helps you envision things.

Thank you oly, walnut and liz! I did some of the shopping today and couldn't resist a 10 lb. bag of russets for $1.97. A store sale, not old potatoes, so russets it is. I really want to make Crispy Roast Potatoes but don't know how to do it ahead. Similar to Hasselback potatoes but in a casserole. Posted by oklamoni (My Page) on Sun, Apr 29, 12 at 22:44 I am so sorry, to see this so late. I found the following at pinterest... and did it myself. Turned out GREAT. The picture is from pinterest. Crispy Potato Roast Serves 8 Ingredients: 3 tablespoons unsalted butter, melted 3 tablespoons extra-virgin olive oil 4 pounds russet potatoes, peeled 4 shallots, thickly sliced lengthwise Coarse salt 1/2 to 1 teaspoon red-pepper flakes (optional) 8 sprigs thyme Directions: 1. Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes very thinly crosswise. 2. Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt and red-pepper flakes (if using); brush with remaining butter mixture. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more. *Please note that the recipe is the photo is doubled. Walnut, I am sure that casserole tastes delicious but alas, I am one of those who doesn't use cream of canned soup. Either way, the corn casserole is creamy and ideally, I want something not creamy. I am actually leaning towards a recipe that I casually found, only because I know everybody will love it regardless of lacking texture contrast. At least it's not a hot casserole. This: Posted by trixietx (My Page) on Sat, Apr 28, 12 at 8:20 My family loves this potato salad. Loaded Baked Potato Salad 8 baked potatoes, cubed (half peeled or half with skin) 6 slices bacon, diced & crisp cooked 6 green onions 2 cups cheddar cheese, shredded 16 ounces sour cream 1/4 teaspoon pepper 1 cup Miracle Whip Crumble bacon and slice onions (including tops). Combine sour cream, pepper and Miracle Whip. Add to potatoes. Add bacon, onions and cheese (reserve some of each for top). Mix with potatoes. Top with reserved cheese, onions, and bacon Bake or serve, as is. We prefer it cold or room temp.

Stacie, what a great tip. I will do that next time. A big improvement on my tea towel-lined bowl idea (which was pretty good). Okay so here is the upshot: By the time I got around to frying the latkes this afternoon, the bowl looked BLACK. Looked like squid ink latke batter. But guess what! That was just the top thin layer. I was able to scrape almost all of it off, probably losing only about 3 latkes' worth, and stir the last little bit down into the big bowlful without a problem. I still had over 60. So the latkes look okay after all, and they taste fantastic (Jack snuck one and swooned, and although he likes everything, it's hard to get a major reaction out of him.). I'm sure glad I didn't dump them and start over (I doubt I would have anyway). I wonder if I wouldn't even have lost that little bit if I'd put the plastic wrap right down on the batter instead of across the top of the not-quite-full bowl, as it is the exposure to air that is the culprit. If you like ground potatoes instead of shredded for latkes, I can definitely recommend using the grinder over the FP -- just a perfectly even texture, not too fine, not too coarse. I can't believe we ever bothered to make them when we had to use hand graters, both because of the elbow grease and time required and the inevitable knuckle scrapings. Okay, to thank you all for coming to my rescue yet again, here is the method (I just learned it a few years ago; wish I'd always known it) for making latkes ahead and reviving them, for anyone who doesn't already know: Place cooked latkes in a single layer on a double sheet of foil, folded so that you can open the top. Close tightly and freeze flat. When you want to eat them, place foil pack(s) on baking sheet(s) and heat at 425 F for 7 minutes. They crisp right back up. Serve hot with sour cream and applesauce. Mmmmmmmmm!!!!!!!!

* Posted by sally2 (My Page) on Tue, Nov 17, 09 at 20:26 I am getting so hungry reading all these recipes and posts! Here's the potato-fennel soup recipe I mentioned earlier. It was posted on this forum back, oh wow, exactly 3 years ago today, November 17, 2006, by Lynnalexndra. She said in the post that it was an Ina Garten recipe. Roasted Potato-Fennel Soup 4 pounds red potatoes, unpeeled and quartered 1/4 cup plus 2 tablespoons good olive oil 1 tablespoon minced garlic (about 3 cloves) 1 tablepspoon kosher salt 2 teaspoons fresh ground pepper 4 cups choped yellow onions (4 onions) 4 cups chopped fennel bulb (about 2 pounds) 3 quarts chicken stock or water 1 cup heavy cream Pre-heat the oven to 400 degrees. In a large bowl, toss the potatoes with 1/4 cup olive oil, garlic, salt and pepper. Spread on a baking sheet and roast for 30 minutes, until cooked through. Saute the onions and fennel with 2 tablespoons olive oil in a large stock pot on medium heat until translucent, 10 - 15 minutes. Add the roasted potatoes (including the scrapings from the pan) and the chicken stock. Cover and bring to a boil. Lower the heat and simmer uncovered for 1 hour, until all the vegetables are very soft. Add the heavy cream and allow the soup to cool slightly. Pass the soup through the largest disk of a food mill or chop coarsely in batches in a food processor fitted with a metal blade. (I use an immersion blender). Taste for salt and pepper. Reheat and serve hot. This past weekend I made a different roasted potato soup which combined this cookalong with the squash one. I just made it up as I went along. I made a mistake or 2, but it ended up tasting quite good. One of the mistakes I made was cutting the squash up into too small of pieces. I tried peeling it before roasting, but the scalloped shape made that too frustrating, so I decided to roast it first, then scrape the squash out. Well, it was a pain to do since I had cut it up into small pieces. My goal was to get all the vegetables cut into fairly equal sizes. The second mistake was just not having the equipment. I didn't have my trusty immersion blender with me (we were at our Oklahoma house), so I couldn't puree the veggies. I was never able to smash up the onions, so they remained in pretty big pieces. We just called it country style. Next time I make this, I'll experiment with the size of squash pieces and use a blender. Roasted vegetable soup Pre heat oven to 375 degrees 1 acorn squash 2 russet potatoes 2 onions 1 bulb of garlic Olive Oil Salt and pepper to taste dried sage, around 1/2 to 1 teaspoon or to taste Cut up the potatoes and onions into similar sizes. If you can peel the squash ahead of time, that's great, otherwise, just cut it in half, scoop out the seeds, and place along side the other vegetables on a large baking sheet. Coat the veggies with olive oil, and sprinkle with the salt, pepper and sage. Bake until the veggies are barely tender, around 40 minutes to an hour, stirring them every 15 or 20 minutes. Towards the end of roasting time, in a large soup pan, bring some water to a boil, enough water to cover the vegetables. When the veggies are done roasting, add them into the boiling water. Scrape the squash pulp out of the skins and add to the pot, too. Stir and let simmer till the veggies are tender. Turn off heat and puree using an immersion blender if you have one, or just smash them with your spoon as best you can, which is what I did. That makes it more "country style." Enjoy. Sally o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Wed, Nov 18, 09 at 0:03 Nancy and all, glad to see the cookalongs are back!! Lots of great recipes above that I'll be saving and working my way through. I've loved these pancakes for years and finally found a copy cat recipes that I've been playing with. I add at least twice as much onion and double the parsley. Sour cream and applesauce are my choices to go on top of them. Perkin's Potatoe Pancakes Ingredients: 1 cup all-purpose flour 1 cup whole milk 4 eggs 3 tablespoons butter, melted 3 tablespoons sugar 1/4 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon chopped fresh parsley 1 tablespoon minced onion 4 shredded fresh potatoes -or- 2 1/2 cups frozen hash browns (defrosted) Directions: Combine all of the ingredients, except for the potatoes, in a large mixing bowl. Beat by hand until smooth. Add the potatoes to the batter and mix by hand until the potatoes are combined. Let the batter rest while you preheat a skillet to about medium heat. Grease the pan with some butter. Ladle 1/4 cup scoops of batter into the pan. Cook as many at a time as will fit comfortably into your pan. Cook each pancake for 1 1/2 to 2 minutes per side until brown. David o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Thu, Nov 19, 09 at 22:20 Looking through the recipes that have been posted already, I can see that I will be using this thread many, many times. It's a good reminder of some of the very best uses of potatoes. Then I got to thinking that I didn't notice any basic potato salad recipes..... and what potato collection would be complete without potato salad. I also wanted to share a favorite soup, I make a double batch of this and take to my DM in 8oz freezer containers, every few months.... she loves it! I usually cut back the milk a bit so that it is almost like a side dish. Loaded Baked Potato Soup 4 lg baking potatoes, baked (Note: Plan ahead and bake the potatoes when convenient) 2/3 C butter 2/3 C flour 6 C milk 3/4 tsp salt 1/2 tsp black pepper 4 green onions, chopped and divided 1 1/4 C grated cheddar cheese, divided 12 slices bacon (thick is best), cooked, crumbled and divided 1 8-oz carton sour cream (can use plain yogurt) ~Cut potatoes in half, scoop out the pulp and set aside. Discard skins (or make some potato skin snacks) ~Melt butter in a heavy saucepan, add flour, stirring until smooth. Cook 1 min., stirring constantly and gradually add milk. Cook over medium heat, stirring constantly, until thick and bubbly. ~Add potato pulp, salt pepper, 2 tbsp of the green onion, 1/2 C bacon and 1 C cheese. Cook until thoroughly heated and stir in sour cream. Add extra milk for desired consistency. ~Garnish with remaining onion, bacon and cheese. Yield: about 10 cups. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Backwoods Basic Potato Salad 3# cooked and cooled red potatoes, chopped 4 hard boiled eggs, chopped 2 lg stalks of celery, chopped 6 green onions, chopped ¼ C sweet pickle relish Dressing 1½ C Hellman's (Best Foods) mayo 1 tsp celery seed 1 Tbsp vinegar 1 Tbsp sugar ½ tsp garlic powder 1 tsp salt ½ tsp pepper 1 tsp dry mustard Combine dressing ingredients and toss with potato mixture. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Backwoods Deli Style Potato Salad 3# red potatoes, cooked, cooled and chopped 2 stalks of celery, chopped 6 green onions, chopped ½ C chopped red pepper ½ C thin sliced radishes Dressing 1½ C Miracle Whip 2 Tbsp vinegar 2 Tbsp sugar 1 tsp celery seed 1-2 Tbsp prepared mustard Combine dressing ingredients and toss with potatoes and vegetables. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Blue Cheese Potato Salad 3# cooked red potatoes, cooled and chopped ¼ C dry white wine ½ tsp salt ¼ tsp pepper ½ C mayo (Hellman's) ½ C sour cream 1½ Tbsp Dijon mustard 4 oz. blue cheese, crumbled 3 green onions, chopped fine 1 C coarsely chopped celery In a large bowl combine potatoes, wine, salt and pepper. Let sit until the wine is absorbed by the potatoes, about 30 minutes. Combine mayo with remaining ingredients. Add to potatoes and stir well. Allow about 30 minutes for flavors to combine before serving. This blue cheese salad is great with a good steak or grilled tenderloin. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Ranch Potato Salad 3# cooked red potatoes, cooled and chopped 5-6 green onions, chopped 6-8 slices bacon, cooked and crumbled ½ C shredded cheddar cheese 1 envelope dry ranch dressing mix 1½ C Hellman's Mayo (sometimes I use part sour cream if I have it on hand) Toss together the potatoes, onions, bacon and cheddar. Combine the ranch dressing mix and mayo, pour over the potato mixture and stir to combine. Nancy o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, Nov 22, 09 at 22:55 Was this the weekend to do the cookalong? Did anybody else do it this weekend? I tried Lori's Gnocchi. It was the first time I've ever eaten them, and certainly the first time to make them, but that was half the fun! I think I need more practice, but DH really enjoyed them, so I don't think he'll object to me practicing on him. I did the sage butter sauce that she recommended. Very simple but quite delicious. On the side, I served a spinach salad with dried cranberries, shallots, shredded carrots and toasted almonds, and a vinaigrette made from Trader Joes Orange Mango Vinegar sauce and olive oil. Photobucket Sally o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Nov 23, 09 at 1:14 I'll be here tomorrow, to draw a name. Got caught up in watching the AMA awards tonight... LOL Nancy o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Nov 23, 09 at 10:45 Just drew a name.... Sherrman....hope you check this thread! Please pick a new topic and post it here asap. I'll be checking. Nancy o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Nov 23, 09 at 12:03 TTT so Sherrman can see :) o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Mon, Nov 23, 09 at 13:42 I'm way late posting but ;last night I made Potato and cheese pierogi for the cook a long. Sauted the pierogi in butter and onion after boiling. Served with cabbage roll's, sour cream and sauerkraut. It was so good! Can't wait to hear what Sherrman has up her sleeve! o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Mon, Nov 23, 09 at 14:40 Sharon, I'm late too. I was in Toledo, Ohio, I took my mother to the library there to do her geneology stuff, she was looking for birth/death/marriage records, etc. Anyway, while I was at Elery's I made potato bread using the King Arthur Flour recipe. I made it Friday evening and baked it on Saturday to take to Mom's cousin for dinner on Saturday night. I forgot my camera, so no pictures, but here's the recipe: Potato Bread 1 tablespoon dry yeast 9 tablespoons (1/2 cup plus 1 tablespoon) granulated sugar 1 1/2 cups lukewarm (110°F) potato water (water in which potatoes have been cooked) 3/4 cup (1 1/2 sticks) butter, softened 1 1/2 tablespoons salt 2 eggs 1 cup mashed potatoes (5 small potatoes, 2 medium or 1 large) 6 cups (approximately) King Arthur Unbleached All-Purpose Flour Boil unskinned potatoes until easily pierced with the tip of a knife. Remove potatoes from water (reserving water), and let sit till they're cool enough to handle. Peel potatoes and mash them. Set aside. Dissolve yeast and 1 tablespoon of sugar in lukewarm potato water. Beat in butter, remaining 1/2 cup sugar, salt, eggs and potato. Stir in enough flour to make a dough suitable for kneading. Turn dough onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes. Or, knead in a mixer equipped with a dough hook for 5 minutes, or in a food processor for 90 seconds to 2 minutes. Place kneaded dough in a greased bowl, turning to coat all sides. Set bowl in the refrigerator overnight; for maximum flavor, we like to refrigerate it for about 16 hours. Remove dough from refrigerator and shape to fit 3 medium-sized (8 1/2 x 4 1/2-inch) loaf pans, or 1 medium-sized and 1 large (10 x 5-inch) loaf pan, or 8 mini (6 x 3 1/2-inch) loaf pans. Let rise until doubled in bulk, about 4 hours (remember, dough is cold from refrigerator, and will take longer to rise). Bakes loaves in a preheated 375°F oven for 45 minutes, or until bread tests done. Remove from oven and cool on a wire rack. Annie o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Nov 23, 09 at 19:59 TTT...still waiting for Sherrman.. o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Tue, Nov 24, 09 at 7:07 TTT o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Tue, Nov 24, 09 at 9:44 Annie, I'm glad you posted that potato bread recipe, because when I made the gnocchi, I boiled one too many potatoes. They were very large, so I decided I didn't need 3. I'm wanting to make potato bread with the 3rd potato. Thanks. Sally o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Tue, Nov 24, 09 at 12:03 I have to go out for the rest of the day but I'll check back this evening. Sherrman......where are you???? Nancy o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Tue, Nov 24, 09 at 23:23 TTT o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Wed, Nov 25, 09 at 11:48 Sherrman? o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by kathleen_li (My Page) on Wed, Nov 25, 09 at 15:37 I bought a 50 lb bag of potatoes at the farm and I have been trying to find 50 ways to use them on my blog.. I cut them with fall shaped cutter, tossed them in oil and s and p and baked till browned.. I intend to do them with star cutters for Christmas. The gkids loved them.. Photobucket So many excellent potato recipes from all of you here..thank you! Here is a link that might be useful: LOTS of POTATOES... o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by woodie2 (My Page) on Wed, Nov 25, 09 at 17:29 Kathleen - they're beautiful! What a cool idea. o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Thu, Nov 26, 09 at 8:02 How cute! I can't imagine trying to use up 50# of potatoes before they start growing. I see you don't have the limited imagination I do. Sally