Idaho Potato Quotes

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He had a face roughly the shape and color of a clumsily peeled Idaho potato, and he had a jaw like the end of a cigarette carton.
David Markson (Epitaph for a Tramp & Epitaph for a Dead Beat: The Harry Fannin Detective Novels)
Also, have I mentioned I’m sick of potatoes? Because, by God, I am sick of potatoes. If I ever return to Earth, I’m going to buy a nice little home in Western Australia. Because Western Australia is on the opposite side of Earth from Idaho.
Andy Weir (The Martian)
I ain’t marrying no Idaho potato eating black girl without first sampling the goods.
Olivia Gaines (North to Alaska (Modern Mail Order Bride #1))
After all, she had announced at our introduction in September that she "simply loves children," Miss Fabricant, with a blunt snub of a nose like a Charlotte potato and hips like Idahos, the infeasible assertion seems to decode, "I want to get married.
Lionel Shriver (We Need to Talk About Kevin)
Have fun in Idaho. Don’t provoke any potato farmers,” he says. “Right. Because that would be bad
Cynthia Hand (Unearthly (Unearthly, #1))
Maybe Ian doesn't come from london at all, but from Idaho. And not the potato part of Idaho, but the crazy, inbred parents locking their children up in a cabin, away from schooling and vitamins, guarding 'em safe with a twelve-gauge shotgun, part of Idaho.
Alison Pace (If Andy Warhol Had a Girlfriend)
Zeke stood up. He held the Tater Tot up to the sunlight streaming in through the cafeteria window. Some kids sitting at tables nearby took notice. They listened in as Zeke began to recite: "Oh, Tater Tot, oh, Tater Tot, so tiny and round, What an amazing potato taste in you I have found! Crispy on the outside, soft and mushy inside - What kind of mysterious potato do you hide? Russet, white, Yukon gold or Idaho? Are you mashed or baked or fried - I really don't know! Mystery spud so tasty and round, What an amazing lunchtime treat in you I have found." Everyone at the table applauded, and Zeke bowed. The kids around him clapped and whooped and laughed.
Alice Alfonsi (Poetry in Motion (High School Musical: Stories from East High, #3))
She let her gaze travel over him in a slow appreciation of his tall, lean, muscular frame. She guessed he stood at least six-three in his boots. “I suppose not,” she said. “It would be only prime grass-fed beef and Idaho potatoes for you.” He crossed his arms over his broad chest and leaned on the door frame studying her. “Miz Powell, if I didn’t know better, I’d think you were undressing me with those pretty blue-green eyes of yours.” A guilty flush infused her face but she refused to give him the advantage. She opted for a strong offense instead. “So what if I was? Weren’t you quite fixated on my ass at Denver airport?” He raised a sandy eyebrow. “You noticed that, eh?” His confession came with a shameless grin attached. She jutted her chin. “Quid pro quo, Counselor. What do you say to that?” He approached her slowly, the smile in his eyes transforming in a blink to a wicked gleam. A gleam that promised very bad things. His reply sent a warning signal to every nerve in her body. “I’d say, why just use your eyes?
Victoria Vane (Slow Hand (Hot Cowboy Nights, #1))
The following morning, after those goals were met, Marcus and I were back on the road, off to the Potato State. “Gem State,” Marcus corrected when he heard me call it that on our drive. “What?” “Idaho’s the Gem State, not the Potato State.” “Are you sure?” I asked, making no attempt to hide my skepticism. “I hear about Idaho potatoes all the time. No one’s ever like, ‘Wow, my engagement ring has a rare Idaho diamond in it.’” A smile played on his lips as he kept his eyes on the road. “Pretty sure,” he said. I wasn’t masochistic enough to argue random trivia with a former Alchemist, but when we crossed the border into Idaho and started seeing license plates that said FAMOUS POTATOES, I felt pretty confident about who was in the right on this topic.
Richelle Mead (Silver Shadows (Bloodlines, #5))
Ultimately, the roast turkey must be regarded as a monument to Boomer's love. Look at it now, plump and glossy, floating across Idaho as if it were a mammoth, mutated seed pod. Hear how it backfires as it passes the silver mines, perhaps in tribute to the origin of the knives and forks of splendid sterling that a roast turkey and a roast turkey alone possesses the charisma to draw forth into festivity from dark cupboards. See how it glides through the potato fields, familiarly at home among potatoes but with an air of expectation, as if waiting for the flood of gravy. The roast turkey carries with it, in its chubby hold, a sizable portion of our primitive and pagan luggage. Primitive and pagan? Us? We of the laser, we of the microchip, we of the Union Theological Seminary and Time magazine? Of course. At least twice a year, do not millions upon millions of us cybernetic Christians and fax machine Jews participate in a ritual, a highly stylized ceremony that takes place around a large dead bird? And is not this animal sacrificed, as in days of yore, to catch the attention of a divine spirit, to show gratitude for blessings bestowed, and to petition for blessings coveted? The turkey, slain, slowly cooked over our gas or electric fires, is the central figure at our holy feast. It is the totem animal that brings our tribe together. And because it is an awkward, intractable creature, the serving of it establishes and reinforces the tribal hierarchy. There are but two legs, two wings, a certain amount of white meat, a given quantity of dark. Who gets which piece; who, in fact, slices the bird and distributes its limbs and organs, underscores quite emphatically the rank of each member in the gathering. Consider that the legs of this bird are called 'drumsticks,' after the ritual objects employed to extract the music from the most aboriginal and sacred of instruments. Our ancestors, kept their drums in public, but the sticks, being more actively magical, usually were stored in places known only to the shaman, the medicine man, the high priest, of the Wise Old Woman. The wing of the fowl gives symbolic flight to the soul, but with the drumstick is evoked the best of the pulse of the heart of the universe. Few of us nowadays participate in the actual hunting and killing of the turkey, but almost all of us watch, frequently with deep emotion, the reenactment of those events. We watch it on TV sets immediately before the communal meal. For what are footballs if not metaphorical turkeys, flying up and down a meadow? And what is a touchdown if not a kill, achieved by one or the other of two opposing tribes? To our applause, great young hungers from Alabama or Notre Dame slay the bird. Then, the Wise Old Woman, in the guise of Grandma, calls us to the table, where we, pretending to be no longer primitive, systematically rip the bird asunder. Was Boomer Petaway aware of the totemic implications when, to impress his beloved, he fabricated an outsize Thanksgiving centerpiece? No, not consciously. If and when the last veil dropped, he might comprehend what he had wrought. For the present, however, he was as ignorant as Can o' Beans, Spoon, and Dirty Sock were, before Painted Stick and Conch Shell drew their attention to similar affairs. Nevertheless, it was Boomer who piloted the gobble-stilled butterball across Idaho, who negotiated it through the natural carving knives of the Sawtooth Mountains, who once or twice parked it in wilderness rest stops, causing adjacent flora to assume the appearance of parsley.
Tom Robbins (Skinny Legs and All)
Also, have I mentioned I'm sick of potatoes? Because, by God, I am sick of potatoes. If I ever return to Earth, I'm going to buy a nice little home in Western Australia. Because Western Australia is on the opposite side of Earth from Idaho.
Andy Weir (The Martian)
However, what America does possess in abundance is a legacy of colorful names. A mere sampling: Chocolate Bayou, Dime Box, Ding Dong, and Lick Skillet, Texas; Sweet Gum Head, Louisiana; Whynot, Mississippi; Zzyzx Springs, California; Coldass Creek, Stiffknee Knob, and Rabbit Shuffle, North Carolina; Scratch Ankle, Alabama; Fertile, Minnesota; Climax, Michigan; Intercourse, Pennsylvania; Breakabeen, New York; What Cheer, Iowa; Bear Wallow, Mud Lick, Minnie Mousie, Eighty-Eight, and Bug, Kentucky; Dull, Only, Peeled Chestnut, Defeated, and Nameless, Tennessee; Cozy Corners, Wisconsin; Humptulips, Washington; Hog Heaven, Idaho; Ninety-Six, South Carolina; Potato Neck, Maryland; Why, Arizona; Dead Bastard Peak, Crazy Woman Creek, and the unsurpassable Maggie’s Nipples, Wyoming.
Bill Bryson (The Mother Tongue: English and How it Got that Way)
FOR MOST OF MY LIFE I couldn’t have found Idaho on a map. I had no picture of the place in my mind, nothing like a California beach or a Texas oil field. Potato trees, is what I thought on the drive out. Rows
Shawn Vestal (Godforsaken Idaho: Stories)
January 26: Marilyn is invited to attend the Foreign Press Association’s First Annual International Film Festival at the Club Del Mar in Santa Monica and creates a sensation by wearing an Idaho potato burlap bag designed for her by Billy Travilla.
Carl Rollyson (Marilyn Monroe Day by Day: A Timeline of People, Places, and Events)
Washington led the nation in apple production and, overall, produced agricultural goods worth $9.1 billion in 2012. Idaho followed at $7.8 billion with its leading crop of potatoes and significant output of cattle, dairy, grains, and legumes.
David J Jepsen (Contested Boundaries: A New Pacific Northwest History)
21. Bacon and Cheddar "Pot-Potatoes" Preparation time: 20 minutes cooking time: 40 minutes servings: 4 Ingredients: 1 pound bacon (diced) 2 medium onions (thinly sliced) 5 medium Idaho potatoes (thinly sliced) ½ pound cheddar cheese (grated) 4 tablespoons of butter with cannabis 1 teaspoon of salt ½ teaspoon of black pepper ½ teaspoon of chili powder aluminum foil potato pot baking tray / frying pan Optional garnishes: spring onions (thinly sliced), a dollop of sour cream, etc. Directions: Enough to make the top - starting clothed your crockpot or slow cooker with some aluminum foil potatoes to cover if you're ready. Then heat a large skillet or stovetop on the stovetop (most ideally because of the large surface area) over medium heat. Add 1 tablespoon of butter with cannabis and grease your pan.
Mara Jessie Kinney (Cannabis Cookbook: Over 100 Easy and Delicious Everyday Marijuana Recipes, from Sweet, Infused Desserts to Savory Main Courses, and so much more!)
Lentil-Mushroom Burgers For any reluctant vegan who worries that nothing will ever replace the taste or texture of a juicy beef patty, consider the lentil burger. It might not matter so much that lentils are an excellent source of protein, that they are one of the fastest-cooking legumes, or that they are consumed in large quantities all over Europe, Asia, and Africa (even Idaho!). What will impress you is how tender, juicy, and “meaty” they taste. I grew up grilling over campfires, and I know burgers. These are as delicious as they come. Sometimes I’ll even take a few patties with me on long training runs and races.        1 cup dried green lentils (2¼ cups cooked)      2¼ cups water      1 teaspoon dried parsley      ¼ teaspoon black pepper      3 garlic cloves, minced      1¼ cups finely chopped onion      ¾ cup finely chopped walnuts      2 cups fine bread crumbs (see Note)      ½ cup ground flax seed (flax seed meal)      3 cups finely chopped mushrooms   1½ cups destemmed, finely chopped kale, spinach, or winter greens      2 tablespoons coconut oil or olive oil      3 tablespoons balsamic vinegar      2 tablespoons Dijon mustard      2 tablespoons nutritional yeast      1 teaspoon sea salt      ½ teaspoon black pepper      ½ teaspoon paprika   In a small pot, bring the lentils, water, parsley, 1 garlic clove, and ¼ cup of the onion to a boil. Reduce heat and simmer, partially covered, for 35 to 40 minutes, until the water is absorbed and the lentils are soft. While the lentils are cooking, combine the walnuts, bread crumbs, and flax seed in a bowl. Add the nutritional yeast, salt, pepper, and paprika and mix well. Sauté the remaining onion, remaining garlic, the mushrooms, and greens in the oil for 8 to 10 minutes, then set aside. Remove the lentils from the heat, add the vinegar and mustard, and mash with a potato masher or wooden spoon to a thick paste. In a large mixing bowl, combine the lentils, sautéed veggies, and bread crumb mixtures, and mix well. Cool in the refrigerator for 15 to 30 minutes or more. Using your hands, form burger patties to your desired size and place on waxed paper. Lightly fry in a seasoned skillet, broil, or grill until lightly browned and crisp, 3 to 5 minutes on each side. Extra uncooked patties can be frozen on wax paper in plastic bags or wrapped individually in aluminum foil, making for a quick dinner or wholesome burger for the next barbecue.   MAKES A DOZEN 4-INCH DIAMETER BURGERS   NOTE: To make the bread crumbs, you’ll need about half of a loaf of day-old bread (I use Ezekiel 4:9). Slice the bread, then tear or cut into 2- to 3-inch pieces and chop in a food processor for 1 to 2 minutes, until a fine crumb results. The walnuts can also be chopped in the food processor with the bread.  
Scott Jurek (Eat and Run: My Unlikely Journey to Ultramarathon Greatness)
The McDonald brothers kept their potatoes—top quality Idaho spuds, about eight ounces apiece—piled in bins in their back warehouse building. Since rats and mice and other varmints like to eat potatoes, the walls of the bins were of two layers of small-mesh chicken wire. This kept the critters out and allowed fresh air to circulate among the potatoes. I watched the spuds being bagged up and followed their trip by four-wheeled cart to the octagonal drive-in building. There they were carefully peeled, leaving a tiny proportion of skin on, and then they were cut into long sections and dumped into large sinks of cold water. The french-fry man, with his sleeves rolled up to the shoulders, would plunge his arms into the floating schools of potatoes and gently stir them. I could see the water turning white with starch. This was drained off and the residual starch was rinsed from the glistening morsels with a flexible spray hose. Then the potatoes went into wire baskets, stacked in production-line fashion next to the deep-fry vats.
Ray Kroc (Grinding It Out: The Making of McDonald's)
True, there's an aisle devoted to foreign foods, and then there are familiar foods that have been through the Japanese filter and emerged a little bit mutated. Take breakfast cereal. You'll find familiar American brands such as Kellogg's, but often without English words anywhere on the box. One of the most popular Kellogg's cereals in Japan is Brown Rice Flakes. They're quite good, and the back-of-the-box recipes include cold tofu salad and the savory pancake okonomiyaki, each topped with a flurry of crispy rice flakes. Iris and I got mildly addicted to a Japanese brand of dark chocolate cornflakes, the only chocolate cereal I've ever eaten that actually tastes like chocolate. (Believe me, I've tried them all.) Stocking my pantry at Life Supermarket was fantastically simple and inexpensive. I bought soy sauce, mirin, rice vinegar, rice, salt, and sugar. (I was standing right in front of the salt when I asked where to find it This happens to me every time I ask for help finding any item in any store.) Total outlay: about $15, and most of that was for the rice. Japan is an unabashed rice protectionist, levying prohibitive tariffs on imported rice. As a result, supermarket rice is domestic, high quality, and very expensive. There were many brands of white rice to choose from, the sacks advertising different growing regions and rice varieties. (I did the restaurant wine list thing and chose the second least expensive.) Japanese consumers love to hear about the regional origins of their foods. I almost never saw ingredients advertised as coming from a particular farm, like you'd see in a farm-to-table restaurant in the U.S., but if the milk is from Hokkaido, the rice from Niigata, and the tea from Uji, all is well. I suppose this is not so different from Idaho potatoes and Florida orange juice. When I got home, I opened the salt and sugar and spooned some into small bowls near the stove. The next day I learned that Japanese salt and sugar are hygroscopic: their crystalline structure draws in water from the air (and Tokyo, in summer, has enough water in the air to supply the world's car washes). I figured this was harmless and went on licking slightly moist salt and sugar off my fingers every time I cooked.
Matthew Amster-Burton (Pretty Good Number One: An American Family Eats Tokyo)
The “Burbank Seedling,” as Gregory generously named it, quickly became one of the best-known crops in the United States. A descendant of that variety, the Russet Burbank, carpets much of the state of Idaho. They are the only potatoes that McDonald’s, the biggest purchaser of potatoes in the United States, will accept for its french fries.
Carl Zimmer (She Has Her Mother's Laugh: What Heredity Is, Is Not, and May Become)