I cant believe after digging my late spuds that my wife has just came back from the shop with more spuds "WHY" ??? ???
Would you believe the same happens here - wrong sort of spuds I am told !
Derekthefox :D
No spud buying here. I have tonnes of spuds from my Desiree bed - boast, boast. Smug mode engaged. Roll on Cara's. Potato sacks on order ;D If you grow a baker, a masher, a chipper and a salad spud you can't go wrong. Is there one spud that does the lot ? Anyone ......
Rooster, thats why im growing it next year
as i am ignorant of what potato does what, i ust eat what we have grown, the way we want to eat them.
no sweat :)
I didn't know what spud was what but have grown Arran pilot and found it best for salad, we got Ulster Prince which was terrible for potato salad but made excellent chips. I'm enjoying finding out which is best for what. I have loads of Desirees and am going to try em as chips tomorrow :)
Hi Wardy
Can you let me know what the chips were like TA. ;)
I haven't found a potato which doesn't make a nice chip - unfortunately for my arteries...
On the main theme of the thread - I read somewhere that growing stuff is easy, it's the harvesting, preparation and incorporation of your produce into the family's diet which is difficult. I agree.
Quote from: Svea on September 03, 2005, 21:05:30
as i am ignorant of what potato does what, i ust eat what we have grown, the way we want to eat them.
no sweat :)
Me too Svea - they all do the job, just some better than others!
we're growing 'nicholas' for our xmas spuds.
anyone know if they are good for roasting?
boiled just won't be the same with goose and it would be an awful shame to waste all that goosefat!
Can't comment on the spuds daveandtara, but I am definitely with you on the goosefat yum yum!
A method of cooking 'new' potatoes that I picked up, is to put them in a heavy pan with a close fitting lid, add a couple of tablespoons of fat, and cook over the lowest possible heat, so they barely sizzle, for about an hour, shaking the pan regularly to stop sticking, and ensure even coating. The resultant spuds end up all crispy on the outside, and the taste is just divine . . .
Derekthefox :D
I didn't do Desiree chips tonight but did them with roasted vegetables in the oven (left skins on) Thumbs up for that job. Still got to make chips. Never cook chips as a rule but will make an exception as I have so many spuds. Jackets this week too :)
If I do have a tattie tha is no good for chipping - i.e. caramelises before it is cooked, but I really want chips, I start them of on a really low heat first so they are only just bubbling and cook them like that for about 5 mins. I then cook the normal 160o and then 190o method. Probably a nightmare for the dieters with all the fat that is absorbed but it does make a d**n fine crispy chip with the worst chipping potatoes.
It edited the slightly stronger (but not that strong) form of darn (far too yank (sorry John))
My favourite way of cooking spuds is to roast them in their skins with paprika, chili and coriander, or anything else I feel like throwing in. Lovely with curry.