Free Republic

Reds. Russets. Yukon Golds. Up until about a year or so ago, you could throw together a pretty decent breakfast after frying up a potato, some onions, and parsley for home fries. And you didn't have to do anything more to the potato than wash it and slice or chop it up. Not anymore. The spuds for sale at WalMart or Publix for five and six bucks a bag look like the real thing, but wait until you try to cook them. The problem is, they won't. Or don't. You can fry them all you want. Yet they'll stay raw...

People have taken to putting butter in their coffee. The practice is polarizing—it sounds awesome to some, disgusting to others—but really, it’s not about how the mixture tastes. “Clarified butter is a great source of energy, satiates you: I get the draw,” coffee writer Oliver Strand told us on Twitter. “But it’s more about diet than flavor.” Let’s discuss. Where It Comes From: Putting butter in morning tea has long been a “thing” in Tibet. “The heart and soul of Tibet” is butter tea, chef Vikas Khanna told us. (Khanna’s cookbook, Return to the Rivers: Recipes and Memories of the...