Talk:Salt potatoes

message: I don't know about the US; but salt potatos are a staple food of German cuisine. This article give the impression as if this is a food that is very particular to New York. and surely potatoes are not sold by one company?  —Preceding unsigned comment added by 129.215.149.96 (talk) 10:11, 19 December 2007 (UTC)
replies: text: I realize this probably falls under original research, but all of my out-of-state friends at college had never heard of salt potatoes before they came here (I grew up and went to school in New York state).  And, at least in the Central New York area, Hinerwadel's is the biggest brand.  That being said, all of the grocery stores have their own "generic" store brands too.  If you'd like to add that about the potatoes in Germany, go ahead!. Darry2385 (talk) 13:27, 19 December 2007 (UTC)

text: I read the Google translation of http://de.wikipedia.org/wiki/Salzkartoffel and it indicates while they are cooked in salt water they are first peeled and cut.  CNY style salt potatoes are boiled and served with the skin still on, and are smaller potatoes that would be too small to need to cut.  And yes Hinderwadel's is THE brand of salt potatoes, while there are others sometimes available they are basically generics and Hinderwadel's the name brand.  There was even a lawsuit a few years back about a company selling salt potatoes with fake Hinderwadel's bags.  http://www.allbusiness.com/legal/4058869-1.html--Jcoughenour (talk) 14:02, 20 February 2009 (UTC)
thread_title:  Only New York? 

message: The heading does not fit the article. 
Either the title needs to change e.g. "Salt potatoes from Syracus New York area, U.S.A." or "Salt potatoes, Hinderwadel brand", or the article needs to focus on salt potatoes in general and then may talk about regional varieties. I may give this a bit of thought, but my main problem is, that I don't want to mess with this article since my editing experience is small. I wish, however, that the article is correct and at the moment it gives a wrong impression of salt potatoes as a general term. Suggestions welcome!  — Preceding unsigned comment added by KMBW (talk • contribs) 07:07, 17 October 2013 (UTC)
thread_title:  Heading mismatches article 

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thread_title:  Copyright problem removed 

message: There was a “dubious” tag on the claim that the increased temperature of the salty water impacts doneness, based on a calculation that said the saltiness would “only” increase the boiling temperature by six degrees celsius. Given that this is more than 1/4 of the increase generated by a pressure cooker——which definitely impacts food texture and doneness in the course of speeding cooking—-I don’t see anything especially dubious about this claim, which is after all sourced to the New York Times. El Sandifer (talk) 00:25, 11 February 2022 (UTC)
replies: text: (Incidentally, it's totally original research and I can't put it in, but salt potatoes done in the pressure cooker so as to get both temperature increases are an absolutely phenomenal move.) El Sandifer (talk) 20:11, 14 February 2022 (UTC)
thread_title:  Removed Dubious Tag