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AND FINALLY …
The fine art of picking a potato for use in lefse
The people who make the lefse at Norseland Lefse down there in Rushford say the biggest problem is getting the moisture consistent.
This is why they have found it works best to stick with truckloads of potatoes direct from the single fields, rather than just taking whatever comes off the railroad car.
House of Jacobs, over in Willmar, got around this by selling its “mix” with dehydrated potatoes.
I’ve made lefse both ways and have found that no one can tell the difference (“Lessons in lefse,” Dec. 19). But it’s a whole lot easier not having to mess with ricing freshly boiled potatoes.
DAVE PORTER, Minneapolis
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