So you might be arguing with the wrong person if you want to pull culinary technicalities. When I open my copy of Escoffier Le Guide Culinaire to page 498 I find Potatoes listed in the vegetables section
But wait, let me check my copy of Jaques Pepins Complete Techniques ah, okay, on page 323 he describes potatoes as “a versatile vegetable”.
Maybe The Joy of Cooking? Ah, here, on page 245, under vegetables, and a root vegetable puree recipe featuring potatoes. Fascinating…
I’m afraid I don’t have a copy of the CIA textbook currently though I’m fixing that soon, and my Japanese cooking technique textbooks don’t specifically categorize potatoes. Want me to get back to you when I can borrow a copy of Modernist Cuisine from my chef friend?
See this is why you’re arguing with everyone and coming across as (at best) a troll — you’ve defined your position to be correct, which of course means in your world you cannot possibly be wrong.
“Starch” isn’t a plant categorization at all, stupid. In fact, pretty much any source you can find will tell you potatoes are classified as a vegetable, and while most veggies are lower in starch, a great many are considered starchy vegetables, Including peas. A vegetable having starch in it doesn’t make it a starch. That’s like calling Cabbage a fiber instead of a vegetable, because it has a bunch in it.
Never did I claim that a potato is a grain. Culinarily, I am correct.
So you might be arguing with the wrong person if you want to pull culinary technicalities. When I open my copy of Escoffier Le Guide Culinaire to page 498 I find Potatoes listed in the vegetables section
But wait, let me check my copy of Jaques Pepins Complete Techniques
ah, okay, on page 323 he describes potatoes as “a versatile vegetable”.
Maybe The Joy of Cooking? Ah, here, on page 245, under vegetables, and a root vegetable puree recipe featuring potatoes. Fascinating…
I’m afraid I don’t have a copy of the CIA textbook currently though I’m fixing that soon, and my Japanese cooking technique textbooks don’t specifically categorize potatoes. Want me to get back to you when I can borrow a copy of Modernist Cuisine from my chef friend?
Enjoy eating a baked potato and thinking you’ve had your serving of veggies for the day.
Oh, are we moving the goalposts to nutrition? Because here’s some info about STARCHY VS NON-STARCHY VEGETABLES https://www.healthline.com/nutrition/starchy-vs-non-starchy-vegetables#definition
It’s where the goalpost has always been. Food is about nutrition, see my other comment where I define vegetables based on food groups
A potato objectively is not a vegetable, culinarily
See this is why you’re arguing with everyone and coming across as (at best) a troll — you’ve defined your position to be correct, which of course means in your world you cannot possibly be wrong.
I am curious what your define it as, because you’ve ruled out vegetable and grain.
It is a starch
“Starch” isn’t a plant categorization at all, stupid. In fact, pretty much any source you can find will tell you potatoes are classified as a vegetable, and while most veggies are lower in starch, a great many are considered starchy vegetables, Including peas. A vegetable having starch in it doesn’t make it a starch. That’s like calling Cabbage a fiber instead of a vegetable, because it has a bunch in it.
I’m speaking culinarily
You’re speaking stupidly.