{"id":9779,"date":"2024-07-15T21:27:35","date_gmt":"2024-07-15T18:27:35","guid":{"rendered":"https:\/\/andrestover.com\/?p=9779"},"modified":"2024-07-15T21:27:36","modified_gmt":"2024-07-15T18:27:36","slug":"salt-potatoes","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/salt-potatoes\/","title":{"rendered":"Soolakartulid"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Kui 1944 aastal emigreerusid mu sugulased Ameerika \u00dchendriikidesse, siis nad j\u00e4id l\u00f5puks elama Syracuse linna New Yorki osariigis. Syracuse linn oli 19 sajandil tuntud kui USA soolapealinn. Seal asusid suurimad soolakaevandused Ameerika \u00dchendriikides. Kaevandustes t\u00f6\u00f6tasid v\u00e4ikese sissetulekuga Iiri sisser\u00e4ndajad ning nendelt on see toit p\u00e4rit. Puhtaks pestud, koorega kartuleid keedeti v\u00e4ga k\u00f5rge soolasisaldusega vees h\u00e4sti pehmeks, seej\u00e4rel t\u00f5steti kartulid veest v\u00e4lja ning need kuivasid kiiresti moodustades kartulite pinnale soolakooriku. Neid kartuleid s\u00f6\u00f6di sulav\u00f5iga. T\u00e4nap\u00e4eval on v\u00f5imalik Syracuse baaridest saada k\u00f5rvalroana soolakartuleid sulav\u00f5i ja maitserohelisega. Kartulikoor kaitseb kartuleid ning ei lase olulisel m\u00e4\u00e4ral soola kartulitesse, samas aga on kartulid pealt m\u00f5nusalt soolased. Sedasi valmistades meenutab kartulite tekstuur veidi k\u00fcpsekartulite oma.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2024\/07\/Syracuse-kartulid_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-9782\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2024\/07\/Syracuse-kartulid_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/07\/Syracuse-kartulid_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/07\/Syracuse-kartulid_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/07\/Syracuse-kartulid_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamise aeg: 1 tund<br>Tase: v\u00e4ga lihtne<br>Kogus: Kahele kuni neljale<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>Umbes 20-25 v\u00e4iksemat koorega kollast kartulit<br>Umbes 100-150 g meresoola<br>2,5 kuni 3 L vett kartulite keetmiseks<br>Solav\u00f5id ja hakitud rohelisi \u00fcrte serveerimiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Vana kastrulisse vesi, lisa meresool ja lahusta see.<\/li>\n\n\n\n<li>Aseta vette kartulid ja keeda neid umbes 45 minutit kuni kartulid on pehmed.<br>\u00c4ra katsu kartulite pehmusastes v\u00e4ga sageli. Sellega torkad kartulitesse augud ja need muutuvad ka seest soolaseks.<\/li>\n\n\n\n<li>Kui kartulid on valmis, siis sulata pannil v\u00f5i, haki meelep\u00e4raseid \u00fcrte.<\/li>\n\n\n\n<li>Vala kartulid s\u00f5elale ja lase seista umbes viis minutit, mille jooksul kartulid kuivavad ja nende \u00fcmber tekib \u00f5huke soolakoorik.<\/li>\n\n\n\n<li>S\u00f6\u00f6misel kasta kartuleid v\u00f5isse. Serveeri mistahes toidu juurde k\u00f5rvalroana v\u00f5i s\u00f6\u00f6 eraldi toiduna.<br>Valmis!!<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2024\/07\/Syracuse-kartulid_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-9780\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2024\/07\/Syracuse-kartulid_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/07\/Syracuse-kartulid_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/07\/Syracuse-kartulid_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/07\/Syracuse-kartulid_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-9779\" data-postid=\"9779\" class=\"themify_builder_content themify_builder_content-9779 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Kui 1944 aastal emigreerusid mu sugulased Ameerika \u00dchendriikidesse, siis nad j\u00e4id l\u00f5puks elama Syracuse linna New Yorki osariigis. Syracuse linn oli 19 sajandil tuntud kui USA soolapealinn. Seal asusid suurimad soolakaevandused Ameerika \u00dchendriikides. Kaevandustes t\u00f6\u00f6tasid v\u00e4ikese sissetulekuga Iiri sisser\u00e4ndajad ning nendelt on see toit p\u00e4rit. Puhtaks pestud, koorega kartuleid keedeti v\u00e4ga k\u00f5rge soolasisaldusega vees h\u00e4sti [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9781,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,76],"tags":[346,520],"class_list":["post-9779","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-korvalroad","tag-potato","tag-usa","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/9779","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=9779"}],"version-history":[{"count":22,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/9779\/revisions"}],"predecessor-version":[{"id":9804,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/9779\/revisions\/9804"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/9781"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=9779"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=9779"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=9779"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}