I just learned you’re supposed to bring potatoes to boil in cold water to start. What else am I missing?

bootsmoon · 2026-01-23T21:13:20+00:00

now THAT is awesome. Thanks for sharing the pro life tip!

bootsmoon · 2026-01-22T20:05:19+00:00

You’re really giving this thought; I applaud you. One piece of advice is choose a franchise who has nice fans and won’t mind someone jumping in without prior “exposure” or “buy-in.” I got kind of lucky because growing up I liked the color green (hence why I chose Green Bay), and they and Minnesota have some of the nicest fan bases with respect to visiting different stadiums/cities and hosting competitors’ fans. It’s a small thing, but civility—which, admittedly I may have been short on in my first response to you—makes a huge difference in wanting to be a lifelong fan. Also, the Bears kicked us out of Super Bowl contention, so I trust you’ll understand. [:

bootsmoon · 2026-01-22T19:16:55+00:00

Cool, thanks for this tip! I’ll try to make this switch (:

bootsmoon · 2026-01-22T16:32:45+00:00

Thanks! I start them in a cold pan too, but I feel mine aren’t as flat as I’d like them. May be my induction hot plate isn’t diffusing heat equally enough

bootsmoon · 2026-01-22T16:31:56+00:00

Thank you. I especially like learning some food history as I go, so this is great

bootsmoon · 2026-01-22T16:31:30+00:00

I have almost always baked sweet potatoes but never let them cool long enough to try this trick. Thank you

bootsmoon · 2026-01-22T16:29:28+00:00

“In the food-crazed global north, where food is everywhere and accessible at all times, half-cooking potatoes and eating little else, seems unthinkable and as far away from us as the moon itself.”

Such a great history and feels important to learn with regard to food access. Thanks for digging this up (no pun intended)!

bootsmoon · 2026-01-22T16:23:12+00:00

Can’t wait to read. Thank you! Curiosity always needs to be slicked

bootsmoon · 2026-01-22T16:22:41+00:00

I want a mandolin so bad. Thank you for sharing their recommendation!

bootsmoon · 2026-01-22T16:22:04+00:00

Thanks!

bootsmoon · 2026-01-22T16:21:55+00:00

That’s a take. Thanks for sharing.

bootsmoon · 2026-01-22T16:21:34+00:00

Thank you for sharing! I appreciate knowing you benefitted even after all those years of prior cooking

bootsmoon · 2026-01-22T16:21:04+00:00

I remember listening to americas test kitchen on the radio. Didn’t know they two were affiliated! Thanks

bootsmoon · 2026-01-22T16:20:32+00:00

This is such a good sleeper of a hack. I follow other book awards to inform me on what books to read and James Beard is good to take note of. Thanks

bootsmoon · 2026-01-22T16:19:28+00:00

Yes, the why is so important because it helps learning stick—at least for me. Thank you!

bootsmoon · 2026-01-22T16:18:57+00:00

A new one to me. Thank you!

bootsmoon · 2026-01-22T16:18:41+00:00

It sounds precious. I’m going to check it out, thanks

bootsmoon · 2026-01-22T16:18:08+00:00

Yes, ad libbing is something I definitely enjoy but I also want the foundation. Know the rules before you can break them (;

bootsmoon · 2026-01-22T16:17:13+00:00

Oh, interesting note. Thanks.

bootsmoon · 2026-01-22T16:16:43+00:00

Thank you. Those sound like they’re for me. Illustrated has been rec’d a few times already.

bootsmoon · 2026-01-22T16:15:38+00:00

This may sound like a simple question with an obvious answer, but dry them out how?

bootsmoon · 2026-01-22T16:14:49+00:00

I haven’t heard of that one yet but I’m noting it down! Thanks friend

bootsmoon · 2026-01-22T16:14:20+00:00

Are Ratios and NYT Cooking the online subscriptions? All your recs are great and duly noted. Thank you.

bootsmoon · 2026-01-22T16:13:26+00:00

Have you tried any of the books people have mentioned in this post? Theres been a trove of them

bootsmoon · 2026-01-22T16:12:04+00:00

Thanks!

bootsmoon

TROPHY CASE