This is a very odd thing to have to choose between, your background about the preferences in Germany notwithstanding. Pasta is a grain (typically wheat). Potato is a root. Normally, one would choose between pasta or rice. And a fair competition would be between sweet potatoes, turnips, Russet, & red-skinned potatoes. But potatoes and pasta are not fully interchangeable. One would not really be eating, "Shepherd's Pie," for instance, if one were using linguine instead of mashed potatoes. In fact, if one wanted to offer a grain replacement, rice would make a lot more sense than pasta. Likewise, potatoes in a cream sauce, with bacon, while it might still be delicious, is not the same dish as spaghetti Carbonara. A more reasonable poll would be about the choice between different types of pasta: elbows, shells, linguine, thin spaghetti, spaghetti, Bowtie pasta, etc. Or between different pasta dishes, like lasagna or manicotti. A potato casserole, like Moussaka or Babka, I'll grant, while being different, might make a legitimate comparison, here.
Pasta, pasta, pasta. While I do eat potatoes, pasta has been a major part of my diet for all of my life. Call it the influence of friend's Moms as I grew up, but everything tastes better with homemade pasta.
Oh, IMO there is. While I cannot ask Mrs. D'Annunzio to make you some fresh since she's quite deceased, if you should wander into San Francisco, California, there is a restaurant called Scoma's that has pasta that is sublime...... of course, the fresh seafood topping it doesn't hurt, lol. OK, now I'm drooling....
cooking with aluminum foil even in an oven at home will add aluminum to your food. its guessed to be an 'insignifigant' amount, but Im not sure anyone has ever done an actual study on it. But i've seen foil come out of a campfire burned and melted before, cant be the healthiest thing to steep food in aluminum vapor...
Obviously, if you put it actually IN the fire, there is a chance of the aluminum melting-- is that how you cook them? I've never taken the time to bake potatoes, while camping, but the way I would do it would be to bury it in the dirt, just outside the actual fire. This would mean leaving extra space between the fire and the stone ring around it. If you wanted to make it easier to extract the potato, you could just dig up dirt from outside the stone ring and fill in some of the inner edge with this loose dirt.
I put them near the coals. But I also tend to not watch them intently, and shiz happens. Also aluminum exposure is of course relative. There's aluminum to some extent in everything, including air and water, so we all have aluminum in us. I don't drink canned beverages or use aluminum cookware so as to avoid increasing my aluminum intake. But I also sometimes forget to wear a mask when cutting/grinding/sanding/brazing aluminum... so I just try to avoid it where I can and when I'm thinking about it ...and when its convenient.
I think avoiding aluminum cookware is a smart move; I do that myself (on the other hand, using copper pots can help prevent a deficiency, of that metal). I do eat numerous things from cans, though-- primarily beans; some seafood, like sardines, tuna, salmon; vegetable/fruit, like pumpkin and some tomato products; and occasionally ham, & chicken. But, as you say, complete avoidance is probably not necessary: it is a matter of a long term buildup, which can cause the negative consequences (leading to age-related cognitive decline).
Well, you could always have it both ways: gnocchi But while I will never turn down pasta, I pretty much would always prefer potato over it.
No decision for me. Both plentiful and cheap. Lived on both in my broke ass early years. Wouldn’t give up either.
