in praise of spuds

[Michael Halliday]

If yer talkin' spuds and cycling then it has to be baked spuds, topped with lashings of baked beans. Nowt better.

 

[vernon]

Corned beef hash - thinly sliced corned beef, onions and potatoes in alternating layers liberally peppered and a quarter cup of lightly salted water all placed in a casserole dish and microwaved for 18-20 minutes for a fast dish or placed in the oven for 30 minutes at gas mark 4 then five minutes at gas mark six with the casserole lid removed to brown the top layer of potato.

Divine.

 

[rich p]

Love the sig line Vern!

 

[ianrauk]

Love the sig line Vern!

Just noticed it also.. brilliant

 

[vernon]

Thank you rich and ian.

 

[lukesdad]

Not forgetting;
Dauphine
dauphinoise
crushed
Risole
pomme pont neouf
fondant
souffle
Parisenne
noisette
Duchesse
macaire
anna
cardinale
boulangierre
etc etc.

 

[Maz]

Don't foget aloo gobi with hot roti. Dollop of ketchup always goes down well with it.
Now I'm getting hungry.

 

[User10119]

Whereas I am going to go and get the leftover mash from tea, and stick it in a dish with some cheese (wensleydale, probably) and warm it up and eat it.

Smug? Moi?

 

[Archie_tect]

Not forgetting;
Dauphine
dauphinoise
crushed
Risole
pomme pont neouf
fondant
souffle
Parisenne
noisette
Duchesse
macaire
anna
cardinale
boulangierre
etc etc.

lukesdad, how could you!
Cheating cheese-eating surrender-monkey poncy stuff...
[You forgot Pureed.]

My son learnt how to make a really good Tartouflette during his year in Dijon.

 

[Archie_tect]

Don't foget aloo gobi with hot roti. Dollop of ketchup always goes down well with it.
Now I'm getting hungry.

+ Bombay potatoes.... sigh.

 

[biggs682]

are newly installed raised beds will be ready for some spud growing next year

 

[growingvegetables]

Stovies - proper gut filling 1960's school-meal stovies!

The first new potatoes out the ground (aye, your own potatoes!) just as the finest herring come back into season for frying in oatmeal.

And +1 for whoever mentioned different varieties above.

- Pink Fir Apple (there are no angels in heaven - just fresh-boiled Pink Fir Apples with butter and parsley)
- Red Duke of York
- Charlotte

 

[dellzeqq]

Charlotte is a favourite - we had those on Saturday.

It's the adaptability of spuds that is so impressive. I've grown them under black polythene and in trenches lined with newspaper. They grow in Egypt and Iceland. They're great when they're small and even better when they're big. They store easily, and they procreate like there's no tomorrow.

 

[hotfuzzrj]

Are baked potatoes middle class?! I am shocked! I am middle class but I didn't realise it was a class thing!! :-)
Can I sling sweet potatoes into the mix? Or is that too middle class!
I love potato skins, I can never make them the way pubs make them, with bacon/cheese/soured cream... layered in grease and fat... Y.U.M.
Does anyone remember potato noisettes? I think they were big in the 80s, they were like little balls of potato, breadcrumbed, I think, normally frozen and just popped them under a grill.

Ooh and don't forget potato waffles, when anything else is just too much effort!
I love potatoes, I have had many a conversation with colleagues (normally on a boring night shift) and we all agree that tatties are the most versatile and homely food around.

 

[dellzeqq]

Are baked potatoes middle class?! I am shocked! I am middle class but I didn't realise it was a class thing.

forgive people their small in-joke. It's just that some of us have noticed that 3BM eats his chips with pinky extended