Saturday, 16 September 2006 - 5:59 AM EDT

I tried to comment last night but Tripod was up to it's tricks again.

I wanted to say I'm going to try this because it looks easy (I like easy) and I love all the ingredients. Do you think we have to worry about the frozen variety of spinach with the latest news on the bagged kind?

I use a pressure cooker when I cook, so the potato would be done in even shorter time...I think I'll make it for lunch. 

Saturday, 16 September 2006 - 2:23 PM EDT

You may not have time for a pressure cooker - the
potato cooks pretty fast in a small pot. It needs the
top vented (ajar) so that the water will be evaporated
by the time its done cooking.  My  problem is letting
it burn because I think I have time to do something
while I wait. You just have time to wash a few dishes
while it cooks. Also, give a couple stirs while
cooking to remoisten the potatoes that are above the
water level.

My guess is that if the spinach is cooked there
shouldn't be an ecoli problem even with raw spinach.
NPR specifically said bagged 'fresh' spinach or lettuce packaged
with spinach in it.

You may have to play with the
salt when you taste it.  I have no measurements for
salting because it so depends on the size of the
potato.

Wednesday, 27 September 2006 - 10:37 AM EDT

Someone's googling for 'spinach pressure cooker ecoli' apparently led them here. I just did the same search and found a good piece of info on handling spinach, at the link above. Scroll down the page there and you will find this:....."Posted by annie1992 Z5 MI (My Page) onMon, Sep 18, 06 at 15:20No Jessica, that is incorrect. The e coli CAN be dealt with by cooking. Here is the current information from the CDC and FDA.The following advice for consumers is posted on the CDC's web site:Currently, the FDA's advice is to not eat any fresh spinach or salad blends containing fresh spinach that are consumed raw.E. coli O157:H7 in spinach can be killed by cooking at 160 degrees Fahrenheit for 15 seconds. (Water boils at 212 degrees Fahrenheit.) If spinach is cooked in a frying pan, and all parts do not reach 160 degrees Fahrenheit, all bacteria may not be killed. If consumers choose to cook the spinach, they should avoid cross-contamination of the fresh spinach with other foods and food contact surfaces, and wash hands, utensils, and surfaces with hot, soapy water before and after handling the spinach.Persons who develop diarrhea after consuming fresh spinach or salad blends containing fresh spinach are urged to contact their health care provider and ask that their stool specimen be tested for E. coli O157:H7.Persons who ate fresh spinach or salad blends and feel well do not need to see a health care provider.Just cook the darned stuff to 160 F and it's fine. Pressure canned spinach is cooked at higher temps than that, so it can be safely canned.Annie"  .................and I (Catinka) say frozen spinach is not a problem because a) it hasn't turned up yet as a problem and  b) it is presumed that it gets cooked before eating.