I did NOT want mash!

[tim]

Curry - yes - if they are 'normal' news. Did you see the Guardian's 'Today on the Web' about the 'heatwave' today??

Emma - yes indeed - but we have 'members' who are 'off fat'. And I DO want to pretend that they are 'new'!!

[tim]

[Hyacinth]

Just a bit puzzled here, Tim and thought of you last night when I cooked my first few Kestrels after cooking Belle de F a few days previously and, well, generally cooked any tats to hand for salads over x years! That first pic, honestly, really put me off. The second was heaps better! For any potato, I cook, not slowly, but quickly, from cold, as fast as I can. My tester is my cake skewer, more sensitive than your knife? When all tats are quite al dente, I drain & rinse in cold water. This doesn't cool the potatoes down significantly, cos of the internal heat which finishes the cooking. Dress when hot, eat when room temp. & the dressing has been partially absorbed, I always believed. Just never had the disaster of your first pic - hence the puzzlement.

:) Lishka

[tim]

X plus, Dear!!

I tried slow because quick was disastrous.

Skewers? Yes - neat, but as I say, ours are al dente in the middle.

We'll see what the Milva produce.

[Hyacinth]

Good luck with them, Tim :)

[tim]

Don't know yet about Emma's crispy bits on the outside, but used the remainder in a bubble & squeak & it was the best ever!