A Potato

originally posted by: Liquesence
a reply to: Lumenari

I've never had anyone figure out what the wine is...

Poor man's vodka?

Not at all, really.

I put it up there with the elderflower and maple leaf wines I make as far as taste goes.

Anyone can distill something and make more alcohol.

It's a lot funner to make a wine.

a reply to: Lumenari

Only reason I say poor man's vodka is because, well, potatoes. Joke, haha.

And of course, a potato is not a fruit.

It's a lot funner to make a wine.

It's a lot more fun to drink wine.

ETA:

Poor man's sweet potato wine/vodka?

a reply to: Flyingclaydisk

Kk. Dinner at yer house. No borche but i will bring the mead

a reply to: Flyingclaydisk

So, how Low can you go?

I am capable of going quite low, far below the beloved potato.

We don't have to eat sticks and bugs.

No, but you are free to choose to. Certain 'sticks' are pleasant seasonings. I admit I don't have a lot of experience eating bugs, however those I've voluntarily consumed didn't bother my stomach any.

I think your thread is important in getting people to think about their perceived boundaries. We may think there are things we would never eat, and we hope that premise isn't tested, however the truth is, whatever fits that bill for you, you would wolf down if you were truly hungry and beg for more.

I have only been truly hungry for a few weeks in my life. They were seven very long weeks. I won't forget it.

There are lots of pigeons and mourning doves here, and ducks. We haven't eaten any of them here, but my family and me ate tons of Mourning Doves and ducks when I was a kid.

We eat a lot of feral chickens. I always have a bunch of chicken stock on hand. We will never go hungry. With the millions of Soldier Crabs, Breadfruit, West Indian Almond, various tubers, wild callaloo, fresh fish from the sea, conch, lobster and that issue which comes from the garden, we'll do. I quit smoking four years ago, but I have a few tobacco plants in back. You never know, do you?

.

originally posted by: Liquesence
a reply to: Lumenari

Only reason I say poor man's vodka is because, well, potatoes. Joke, haha.

And of course, a potato is not a fruit.

It's a lot funner to make a wine.

It's a lot more fun to drink wine.

ETA:

Poor man's sweet potato wine/vodka?

You know...

My wife has been bugging my for years to do a sweet potato wine, just to see what happens.

I've just been so busy with apple cider variants and dandelion wines (they are HARD to get right!) that I haven't really got to it yet.

Maybe this fall I'll take the plunge.

A potato, a bit of flour, and an egg...

Mama Mia! Doesn’t anybody know from Gnocchi?

Toss with brown butter and some cheese (Pecorino preferably), maybe a bit of black pepper...Yum!

Or a nice pesto.

Ciao!

a reply to: Flyingclaydisk

Yes, however anyone who would launch a flaming coconut as a defensive weapon is an artiste.

a reply to: Lumenari

Originally posted by Lumenari
When it is first done before you bottle it is is off-tasting, slightly bitter and kinda horrible.

Like a potato version of Thunderbird.

Let it sit for over a year and it has an amazing flavor... it's like a light pear wine or a flower wine but full-bodied and without any real alcohol aftertaste.

I have a constant list of buyers that give me $50 a 750 ml bottle for it.

So to me as a winemaker it is well worth the minimal effort necessary to make it.

You’ve got me intrigued now

What other wines do you brew/make…

And is there a quick wine making option…faster than 18 months…?

Asking for myself, this time around lol

- JC

originally posted by: Joecroft
a reply to: Lumenari

Originally posted by Lumenari
When it is first done before you bottle it is is off-tasting, slightly bitter and kinda horrible.

Like a potato version of Thunderbird.

Let it sit for over a year and it has an amazing flavor... it's like a light pear wine or a flower wine but full-bodied and without any real alcohol aftertaste.

I have a constant list of buyers that give me $50 a 750 ml bottle for it.

So to me as a winemaker it is well worth the minimal effort necessary to make it.

You’ve got me intrigued now

What other wines do you brew/make…

And is there a quick wine making option…faster than 18 months…?

Asking for myself, this time around lol

- JC

I have SO derailed this poor thread now that it's not funny.

I will make a wine thread tomorrow.

originally posted by: Lumenari

originally posted by: Joecroft
a reply to: Lumenari

Originally posted by Lumenari
When it is first done before you bottle it is is off-tasting, slightly bitter and kinda horrible.

Like a potato version of Thunderbird.

Let it sit for over a year and it has an amazing flavor... it's like a light pear wine or a flower wine but full-bodied and without any real alcohol aftertaste.

I have a constant list of buyers that give me $50 a 750 ml bottle for it.

So to me as a winemaker it is well worth the minimal effort necessary to make it.

You’ve got me intrigued now

What other wines do you brew/make…

And is there a quick wine making option…faster than 18 months…?

Asking for myself, this time around lol

- JC

I have SO derailed this poor thread now that it's not funny.

I will make a wine thread tomorrow.

Awesome….Looking forward to it...can't wait

- JC

I can use a potato to refine powdered gold ore

You mix the powdered gold ore with mercury. The mercury bonds with the gold and ignores the matrix. It's an "amalgam." You render the gold out of the amalgam using a potato.

cut a raw potato in half lengthwise.

with a spoon, hollow out a chamber on each side. just big enough to hold your button of amalgam.

Wrap the potation in foil and cook over a slow fire.

The mercury boils at a much lower temperature than the gold. The mercury is driven off into the potato and you have a button of very pure gold in the center of the potato. You can cold hammer it to make it less spongy.

You can chop up the baked potato and reclaim most of the mercury by making a slurry out of it.

The process is NOT approved by the EPA or OSHA.

When I saw the title my first thought was why are we talking about AOC in survival?

Its sad really the Potato is one of the easiest things I ever grew, and very rarely ever had any problems with them.

You will get bored but it will keep you alive in a pinch. (not everyone is a coinsurer with them)

Hail the great Potato. We will now open "The Great Book of Potato" to the first chapter.

a reply to: Irishhaf

The skins are delicious fried in olive oil, in fact the skins are the best part nutritionally speaking, and they get thrown.

a reply to: Flyingclaydisk

From the potato liquor, I can make a sourdough starter.

I'm gonna need some step-by-step instructions for this, Flyingclaydisk!!!

a reply to: Flyingclaydisk

They're good for breakfast. They're also good for second breakfast.

a reply to: Flyingclaydisk

I would guess that the most efficient use of the potatoey goodness is to bake it, and consume da whole thing, skin and all. It is my preferred way of ingesting a spud. I grew up in Idaho. You mightn't know it, but Idaho spuds are the best. Nobody knows why.

originally posted by: baddmove
I'm just gonna kill my neighbors and eat them!

Screw potatoes!

Is that what you do with potato's?

How inventive.

a reply to: argentus

Oh yes I have a wood fire and in winter I light it and put a Potato in the embers , it takes about forty mins to bake, I cut it open put some butter in it and a bit of pepper, melt a bit of cheese on top and eat it all crunchy skin and all its got to be one of the best foods out there.

a reply to: anonentity

I completely agree; it's the universal thumbs up. As a kid it was the base for most of what we charmingly called "Hobo dinners", which was a conglomerate of whatever could be raided from the family's coffers and wrapped tightly in tin foil and placed into the embers of a cooking fire.