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Old 12-11-2007, 08:24 AM   #1
Rag
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NY Tators

Someone from NY (John Pen?) posted 'salt tators' that I tried and found to be very good. Then I made a big batch for a dinner party that sucked so bad I dumped them out (too salty).
Anybody know the ratio of salt to water that should be used?
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Old 12-11-2007, 10:04 AM   #2
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This recipe can be used for boiling tators & corn. The pot would be anwhere from 40 to 100 quart

http://www.gumbopages.com/food/seafood/craw-boil.html
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Old 12-11-2007, 10:48 AM   #3
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Re: NY Tators

Quote:
Originally Posted by Rag
Someone from NY (John Pen?) posted 'salt tators' that I tried and found to be very good. Then I made a big batch for a dinner party that sucked so bad I dumped them out (too salty).
Anybody know the ratio of salt to water that should be used?
Wasn't me...
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Old 12-13-2007, 08:48 AM   #4
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http://yorkstaters.blogspot.com/2006/03 ... es_20.html

http://drmomentum.com/aces/archives/001959.html

http://allrecipes.com/Recipe/Syracuse-S ... etail.aspx


http://twentyfour01.com/nyco/2007/09/13 ... lt-potato/
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Old 12-13-2007, 09:33 AM   #5
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[quote="Bobberqer"]http://yorkstaters.blogspot.com/2006/03/tastes-of-region-7-salt-potatoes_20.html

http://drmomentum.com/aces/archives/001959.html

http://allrecipes.com/Recipe/Syracuse-S ... etail.aspx


http://twentyfour01.com/nyco/2007/09/13 ... lt-potato/[/quo


That's the deal. Thanks for sharing. (good talking with you)
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Old 12-17-2007, 03:52 PM   #6
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Made another batch of salt tators. 1 1/2 pounds salt to 2 qts water. They turned out great. The ones that were too salty happened because I let them sit in the water after they were done. Apparently they continue to absorb salt.
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Old 10-26-2008, 04:24 PM   #7
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taters are very absorptive.. in fact, if you make a recipe that turns out too salty, cut a few potatoes into 1/4's and let sit for a few hours, thetaters pull the slat out of the liquid.. when I do corn beef, I usually soak them in an iced down bucket for at least 24 hours.. a lot of the salt is taken out of the corned beef
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