Fw: [CH] mint for the new potatoes

Tom Greaves (tomg@airmail.net)
Mon, 6 Jul 2009 13:48:36 -0500 

No disrespect intended.  I was recalling the story he wrote about the 
deflowering of Erin.

Tom

----- Original Message ----- 
From: "Frank J. Hashek" <fhashek@comcast.net>
To: "'Tom Greaves'" <tomg@airmail.net>
Sent: Monday, July 06, 2009 12:03 PM
Subject: RE: [CH] mint for the new potatoes


>I don't think that Rael has his head in the gutter, but he is probably
> imagining the possibilities of minted mashed potatos, jalepenos, a twister
> board and a couple of El Grande's nuns <G>
> Frank
>
> -----Original Message-----
> From: owner-chile-heads@globalgarden.com
> [mailto:owner-chile-heads@globalgarden.com] On Behalf Of Tom Greaves
> Sent: Monday, July 06, 2009 11:38 AM
> To: chile-heads@globalgarden.com
> Subject: Fw: [CH] mint for the new potatoes
>
> Doug, you da man.  I just ran outside and deflowered my mint (get your 
> head
> out of the gutter Rael).  It was going to seed.  I'll give this a try in 
> the
> next few days.
>
> Keep us posted on your cooking exploits Doug.
>
> Tom
> ----- Original Message -----
> From: "Doug Irvine" <dougandmarie@shaw.ca>
> To: "Tom Greaves" <tomg@airmail.net>
> Cc: <chile-heads@globalgarden.com>
> Sent: Monday, July 06, 2009 10:10 AM
> Subject: Re: [CH] mint for the new potatoes
>
>
>> Tom Greaves wrote:
>>> Doug, I still have some of your recipes from way back when.  What is 
>>> this
>
>>> one?
>>>
>>
>> Hi Tom....not really a recipe, just a method. Here in British Columbia
>> first off in the spring when potatoes are just forming and are about 2" 
>> in
>
>> diameter, they are dug up and put out for sale at most supermarkets.
>> None of these little gems exceed 3" in size, and they are boiled until
>> just cooked, in the skin and served with fresh mint and butter, salt &
>> freshly ground pepper. Nirvana!! Of course, I can't resist sprinkling 
>> them
>
>> with a VERY light dusting of my current chili grind! Too much detracts
>> from the flavor of the little taters, and as they are only around for a
>> very short time and go for about a buck a lb they are enjoyed for their
>> own inimitable flavor.  MMMMM good!
>> Doug, who is gonna have some tonight with smoked salmon and a hot avocado
>> guac! Hot as in a couple of serranos chopped into it!
>>
>>
>
>
>
>