#Potato

[zoyssauce]

liked and reposted and got a job interview what the fuck 😭

[thatsbelievable]

[emilysdiaryofficial]

♡ Sanbun and Shunbun ♡

[buffetlicious]

This Family size Chicken Pie (S$33.80) is from Chicken Pie Kitchen. See the six humps on the pastry? There are formed by layering the pastry over six hard-boiled egg (half an egg each) so you know where to slice the pie up. Filled with flavourful softened potato, carrot, peas and chunky chicken cubes in flaky pie crust. We have been buying it since before he sold off the (old) company and established this new business years later. The price has inflated from S$19.90 to the current S$33.80 unfortunately.

[sarcasstic-jpmvr]

I need sth good in my life bro help me

[viejospellejos]

Parmentier de patata, setas de temporada y yema de huevo crujiente:

¿Hay hambre?

@lauraponts

[laughingsquid]

The Inspiring and Painful History of the Potato

[morethansalad]

Vegetable And Pearl Barley Stew With Herby Dumplings (Vegan)

[therecipelibrary]

Aristos Raw Potato Cakes

-Aristos Flour 1911

[najia-cooks]

Sopa de mora salvadoreña (Salvadoran black nightshade soup)

American black nightshade (Solanum americanum)—not to be confused with bittersweet nightshade (Solanum dulcamara) or deadly nightshade (Atropa belladonna)—is a widespread flowering plant in the genus Solanum which grows throughout central America and Mexico, and into the northeastern United States. The genus Solanum, within the nightshade family Solanaceae, also includes tomatoes, potatoes, and eggplants.

The ripe berries of this plant, perhaps unsurprisingly, taste something like a very small tomato—but this dish concerns the plant's leaves. Sopa de mora is an earthy, savory, slightly spicy soup eaten in the countryside of El Salvador. It is made from the leaves of hierba mora, or black nightshade, in addition to squash, potato, chili, and sometimes chicken; a beaten egg or two may also be added and cooked, without stirring, directly in the soup.

A similar soup, made from black nightshade and broken pasta, is eaten in Guatemala under the name "caldo de quilete," "sopa de quilete," or "sopa de macuy." "Macuy" presumably derives from the word "majk'u'y", from Kaqchikel: a language in the Maya family spoken in central Guatemala.

Recipe under the cut!

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Note that, despite the fact that black nightshade leaves are eaten all throughout the plant's native range, they contain varying amounts of toxic compounds including Solanine, and should be eaten in moderation. Avoid unripe (green) berries, and do not eat leaves raw. Some people advise pre-boiling the leaves and discarding the boiling water to remove toxins.

Ingredients:

Large bunch of American black nightshade (Solanum americanum), Eastern black nightshade (Solanum ptychanthum), or European black nightshade (Solanum nigrum) leaves, washed and chopped

1/2 white onion, diced

2 cloves garlic, chopped

1 tomato, diced

1 jalapeño, sliced

1 small russet potato, diced

1 chayote fruit (güisquil), diced (optional)

1 small carrot, sliced (optional)

Water or vegetable stock

I used water, and found that the vegetables and leaves gave the soup plenty of flavor; but it's not unusual to use vegetable or chicken stock.

Instructions:

Sauté onion and garlic on medium in a large stockpot until onions are softened and translucent.

Add garlic and sauté until light golden brown.

Add tomato and salt and sauté until softened and nearly dry.

Add remaining ingredients, plus water to cover. Boil until vegetables and leaves are softened, 15-20 minutes. Taste and adjust salt.

Identifying American black nightshade

These are quick notes rather than a complete guide. Don't forage unless you know what you're doing!

Leaves are alternate; ovate or lanceolate; with entire to undulate to blunty dentate margins. Flowers are about 1cm in diameter; white to light purple; with yellow stamens. Berries are green when unripe, and glossy and black when ripe. They grow in clusters. Calyxes are smaller than the berries, and curl away from them. Ripe berries, unripe berries, and flowers often appear on the same branch.

Avoid the green, unripe berries, which are toxic.

Lookalikes

Bittersweet nightshade (Solanum dulcamara) is poisonous. It has berries that are green when unripe, and bright red when ripe. Black nightshade has berries that are green when unripe, and black when ripe.

Deadly nightshade (Atropa belladonna) is poisonous. It has a calyx extending far beyond the berry, and the berries grow singly. Black nightshade has a calyx smaller than the berry, and its berries grow in clusters.

Eastern black nightshade (Solanum ptychanthum) is also in the Solanum nigrum complex and is sometimes considered synonymous with American black nightshade. It is edible, and may also be used in this recipe. Leaves are alternate; ovate or lanceolate. Leaf margins have 2-5 blunt teeth at the base, but become smooth and pointed at the tip. The base is rounded or cuneate (wedge-shaped). Petioles are winged with extensions of the leaf blade.

Flowers are about 1cm in diameter; white to light purple; with yellow stamens. Berries are green when unripe, and glossy and black when ripe; and grow in clusters.

[existennialmemes]

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Potato

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[babyanimalgifs]

This is the cutest thing ever

(Source)

[mostly-funnytwittertweets]

[daily-deliciousness]

Mashed potatoes with roasted garlic

[emilysdiaryofficial]

A self reminder rn