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The humble Potato.
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peter
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PostPosted: Sat Nov 22, 2014 11:46 am    Post subject: Reply with quote

'Star Joey's' in New orleans actually said on the menu that they 'took no responsibility' for the meal served to anyone who requested their steak 'well-done'. Smile
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PostPosted: Sat Feb 27, 2016 1:15 pm    Post subject: Reply with quote

Had to 'bump' this with a double post in order to 'spread the word'; I have done some of the best potato eating of my nearly 60 years in the last few days, and that thanks to a new variety, 'The Vivaldi', that has slipped with no fanfare at all onto the shelves of the UK supermarkets. A smallish waxy-skinned potato, the Vivaldi has a superbly creamy flesh and an unmatched capacity to take up oils, butters orwhatever when roasted, chipped or fried. This baby, I'm telling you, is the real deal. Don't know if it's GM - don't care. Spud-wise, it don't get no better than this!
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PostPosted: Mon Feb 29, 2016 5:48 am    Post subject: Reply with quote

Funny, we don't have different varieties here. Or at least, we do, but you don't find their names etc on the packets. The packet might say "best for roasting" for example, but no names.

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PostPosted: Mon Feb 29, 2016 8:44 am    Post subject: Reply with quote

Never did we util recently Av. It's really a marketing tool attached to the description of the potato's potential suitability - baking or roastingor whatever. I find however a good potato is a good potato across the board, with the exception of 'new' which do not roast well and are my least favourite type.
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PostPosted: Tue Mar 01, 2016 5:15 am    Post subject: Reply with quote

Haha, my least favourite too, although the GF enjoys them for a type of potato salad. (The vinaigrette type.)

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PostPosted: Tue Mar 01, 2016 6:46 am    Post subject: Reply with quote

They have a slightly metallic twang which is not to my taste, but fresh from the ground, boiled, buttered and minted (sauce or jelly depending n your preference on the day) - now that can work.
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PostPosted: Wed Mar 02, 2016 4:54 am    Post subject: Reply with quote

Sauce, never jelly. Very Happy

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PostPosted: Wed Mar 02, 2016 11:25 am    Post subject: Reply with quote

The Jelly has a sugary sweetness that I think can work Av, but yes - I agree; I'd always go for sauce by choice.
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PostPosted: Thu Mar 03, 2016 4:50 am    Post subject: Reply with quote

The jelly tastes too artificial for me. I'll only use it if there is no other option.

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Menolly
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PostPosted: Fri Apr 08, 2016 9:45 pm    Post subject: Reply with quote

peter wrote:
I find however a good potato is a good potato across the board, with the exception of 'new' which do not roast well and are my least favourite type.

I can't remember if I posted this before. It just might change your opinion of new potatoes, peter. Plus, perhaps the method will work with other types as well.

The Food Lab: Ultra-Crispy New Potatoes With Garlic, Herbs, and Lemon
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PostPosted: Sat Apr 09, 2016 7:04 am    Post subject: Reply with quote

Thanks Menolly - that looks like a winning combination on the taste front and if the crispiness can be achieved without damaging the flesh irreparably then it could be a winner! I'll certainly give it a go at let you know the results Smile .

Interesting point about the 'vivaldi' variety I've been harping on about; it turns out to be the dieters dream potato by virtue of having less than half the calories of most potato varieties and a flesh so creamy it needs no butter in its baked form (Wikipedia).
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PostPosted: Mon Apr 11, 2016 5:16 am    Post subject: Reply with quote

Just because they say it doesn't need butter... Very Happy

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PostPosted: Mon Apr 11, 2016 6:59 am    Post subject: Reply with quote

I've actually done it Av! Don't get me wrong - it's better with, but you can eat these guys like apples straight from the oven.
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PostPosted: Tue Apr 12, 2016 4:44 am    Post subject: Reply with quote

Haha, I was trying to imply that even if that were the case, I would still put butter on it.

I had a baked potato last night. Pan fried a pork fillet, and covered it and a baked potato with the last of my cheese sauce from the other night.

(When I slow cooked a lamb shank in Chardonnay of all things on a recommendation. Actually worked pretty well, but I'll probably stick to red in future.)

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PostPosted: Tue Apr 12, 2016 7:49 am    Post subject: Reply with quote

Now I'm not a big fan of lamb shank. It's abut the only cut I don't get on with (and I dearly love lamb generally). I just can't get beyond the tendons/cartilage that is part of its make up. Silly I know, but there you have it.
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PostPosted: Wed Apr 13, 2016 5:06 am    Post subject: Reply with quote

I love it. Cook quite a lot of it in fact. They're mostly cleaned when I buy them. I just peel off the membrane and cut free that little piece of tendon and I'm done.

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