![]() ![]() “I haven’t been able to do much sitting down, it’s been kinda a rough trail.” “Oh it was nice because I could sit down,” he said. Kelly Maixner said that’s let his sore back get some rest. Mushers don’t have to steer their sleds around corners or slow the team down hills. The river trail isn’t only fast - it’s also more straightforward. Children in Grayling watch a dog team depart. In the cold, teams at the top of the field have sped up from 6 or 7 mph during the warm days to, now, 8, 9 or even 10 mph down the Yukon. Mushers on the Yukon had a boost from the cooler temperatures, which topped out around 20 degrees instead of the mid-30s that mushers faced earlier in the race. “We understand we’re not at the front, but we’re kinda trying to stay close,” he said. If teams do slow down, that second group will be right there to leapfrog them. Matthew Failor is racing just behind the very front of the pack, and he’s trying to stay there, he said. Several top teams in the Iditarod face the delicate balance of putting themselves in a good position to climb up the rankings without pushing their dogs too hard and slowing down in the last few hundred miles. “I had a few issues that I didn’t catch onto at first, so just really having to take care of that more than my desire to race.” Jessie Holmes leaves Grayling at 2:47 p.m. Holmes finished third last year when Sass won. There was just one team on the trail ahead: reigning champion Brent Sass.Īnd Holmes was ready to try to catch him. He pulled out his phone and snapped a photo of the race standings - which teams were in Grayling, when they got here and who had already left. “Do you mind if I take a picture of that real quick?” he said, pointing to the clipboard. He grabbed his drop bags, pulled out some frozen meat for his dogs and a few other supplies for himself and packed them in his sled.Īnd, he had a request for the official race checker. GRAYLING - When Jessie Holmes arrived at the checkpoint in Grayling Friday afternoon, he was all business. Update, Saturday : Brent Sass has dropped out of this year’s Iditarod. One hundred grams (3½ oz) of unenriched instant mashed potatoes provides 11% of the Dietary Reference Intake of vitamin C, compared to 18% provided by the fresh potato version.Hunter Keefe’s team approaches Grayling along the Yukon River. The largest difference is the loss of vitamin C, although some products may be enriched to compensate. In other respects they are similar to mashed fresh potatoes in their nutritional qualities, about two-thirds starch by dry weight, with smaller amounts of protein, dietary fiber, and vitamins. Instant mashed potatoes have substantially more sodium than fresh potatoes, and much less dietary fiber. Patent 3,260,607, entitled "Preparation of dehydrated cooked mashed potato", for a particular industrial method of producing the product. Patent 2,759,832), which describes the end product specifically being "as a thin sheet or flake". Patent 1,025,373, developed by Ernest William Cooke, titled "Dehydrate Potatoes and Process of Preparing the Same", and describing a product that was to be reconstituted in hot water, was applied for in 1905 and granted in 1912.įlake-form instant mashed potatoes date back at least to 1954, when two United States Department of Agriculture researchers were issued a patent for "Drum drying of cooked mashed potatoes" ( U.S. Potatoes in particular have been freeze dried since at least the time of the Inca empire, in the form of chuño another example is in Japanese Ainu cuisine, where potatoes are collected frozen from the ground in spring, then dried. The practice of drying starchy root vegetables for preservation and portability is widely attested around the world, and likely dates back to before the advent of agriculture. Granulated forms are generally reserved more for institutional or restaurant use.ĭehydrated shredded potatoes, circa 1940. Brands include Smash and Idahoan Foods.įlaked instant mashed potatoes are most commonly found in stores in the United States and Canada. Poha, an instant rice mush, is also much in the same spirit, as more broadly are other instant porridges, formed from flakes, granules, or pearls to avoid lumping. Analogous to instant mashed potatoes are instant poi made from taro and instant fufu made from yams or yam substitutes including cereals. Mashed potatoes can be reconstituted from potato flour, but the process is made more difficult by lumping a key characteristic of instant mashed potatoes is that it is in the form of flakes or granules, eliminating the chunkiness. They are available in many different flavors. Instant mashed potatoes are potatoes that have been through an industrial process of cooking, mashing and dehydrating to yield a packaged convenience food that can be reconstituted by adding hot water or milk, producing an approximation of mashed potatoes. ![]()
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