Episode 18 : Cryptocurrency: An Introduction
Ed’s Edge – Season 2, Episode 18
Cryptocurrency. You’ve heard about it, maybe you even own some, but…what is it? In today’s episode we are joined by special guest Tom Aagaard of Amplify ETFs, who helps us provide answers to some of the most common questions about crypto. We also attempt to dive deeper into some of the more mysterious elements of this exciting new asset class.
Cryptoassets: The Guide To Bitcoin, Blockchain And Cryptocurrency For Investment Professionals
Bitcoin: Peer-to-peer version of electronic cash for online payments without going through a financial institution.
Ed’s Food for Thought
This Lyonnaise Potatoes recipe, from Chef Billy Parisi, with caramelized onions and finished with a hint of vinegar for the most flavorful potato side dish ever.
Prep Time: 5 mins, Cook Time: 45 mins, Course: Side Dish, Cuisine: French, Serves: 6
- 3 tablespoons oil or clarified butter
- 5 medium to large size russet potatoes thickly sliced
- 2 small to medium size peeled and thickly sliced yellow onions
- 2 finely minced cloves of garlic
- 2-3 tablespoons white wine vinegar
- 4 tablespoons unsalted butter cut into pads
- Salt and pepper to taste
- Chopped fresh parsley for garnish
- Add the oil or clarified butter to a large frying pan over medium heat and then place in the onion slices and cook to brown, about 15-20 minutes. Move the onions with a spoon every 2 minutes.
- Next, add in the potatoes and cook on medium-high heat for 10-12 minutes or until lightly browned. Stir occasionally.
- Add in the garlic, stir and cook for a further 3 to 4 minutes or until the garlic is cooked.
- Deglaze with the white wine and cook until it is completely absorbed, about 1 to 2 minutes.
- Finish by stirring in butter the butter until melted and season with salt, and pepper, and then garnish with fresh chopped parsley.
- Make-Ahead: These potatoes are meant to be eaten when they are finished cooking, but you can keep them warm up to 1 hour before serving in the oven, covered with foil at low temperatures.
- How to Reheat: Place the desired amount on a cookie sheet tray lined with parchment paper or in a sauté pan and heat in the oven at 350° for 5-10 minutes or until hot. You can also reheat in the microwave until hot.
- How to Store: Place covered in the refrigerator for up to 5 days. These do not freeze well as the potatoes will turn to mush once thawed.
- Substituions: You can try and substitute red or Yukon gold potatoes if you do not have russets. Use distilled white vinegar or red wine vinegar if you do not have white wine vinegar.
- Options: Another option to cook these would be to cook in the oven at 400° for 15-18 minutes once you add in the potatoes. Add in the garlic, toss, and cook in the oven for a 4-5 more minutes. Finish the same way that I do in this recipe with butter, salt, and pepper.