Greetings All,
Following up
a suggestion of mine a year-and-a-bit back - that no-one seems to be interested in picking up - as is so often yer wont

- re. Spanish cooking tips, I've just been told an interesting one (for me) the other day re. spuds:
Rather than cutting/chopping/slicing each spud all the way through down to the chopping board (Sp. anyone?), the trick to keeping 'em as tasty as possible is to cut only halfway-through and use the knife blade as a sort of lever to break the remainder open, thereby breaking the spud along its natural seams as it were.* I tried it yesterday on five large spuds - each of which I "broke" into 12 pieces - and only one went a bit off course on only one of its seams. The rest "broke" perfectly.
*as in pulling lettuce leaves apart rather than cutting 'em

I'll leave up to all you Doubting Freds** out there to figure out whether there's any scientifically gaugeable advantage to this.

**The same ones who pooh-pooh my tip re. teaspoon in neck of cava bottle to keep the bubbles in
S'pose-it-works-just-as-well-with-
zanahorias-and-the-like regs.,
Technopat
PS.
I was tempted to name this thread Tp's Tips but thought better of it
