I'm only just now realising that the whole different-potatoes-for-different-purposes wasn't a completely invention by the Potato Board. Kipflers for wedges, Desiree or Ruby Lou for potato bake or potato salad, and Royal Blue for baking.
Kipflers are the Queen of spuds - they do overy thing well - especially steamed with butter. I can't always get them around here yet its hardly Struggle Town. Trouble is they are usually tiny and wrinkly. (hold the wife said to husband jokes puleese) And are hard to peel.
Desire the next best I used in my bacon, tata, onion, sour cream bake last night.
The Red Rascals from my supa mart seem to me to be a con - crap at everything.
don't want to sound boastful, but we grow our kipflers and they are the size of canoes (well, rather small canoes, but certainly a damn sight bigger and tastier than the supermarket variety).
You can do anything with them, and we do, but we expecially (as my Mum says) like this: cut up and doused with olive oil and salt and lemon and then blasted in a hot oven. Then, when they're nice'n'crispy on the outside, we add mayonnaise and prepare to meet our maker.
My memory of The Inferno is a little hazy, but I don't remember a circle of hell for the spud butts.
Ocky, that sounds fabulous. I've never tried to grow potatoes; how is it done?
I mean, I could Google it, but it would be more fun if you told me, if that divine-sounding recipe/serving-suggestion is anything to go by. I always make my own mayo and it is bloody nice, if I do say so myself.
Oh, if you're going to grow anything, you should grow potatoes. As with tomatoes, home-grown spuds are a breed apart.
Get some seed potatoes. You can use ordinary shop spuds that have started to develop eyes, but you will have a healthier and larger crop with seed potatoes. You can get them from some garden supplies stores or maybe a good greengrocer. Also via mail-order from the Diggers Club.
Make a garden bed with good soil and plenty of compost and mulch (spuds are hungry little buggers). Put your seed potato in and cover it well with compost etc, and a layer of straw on top. In time, the green plant appears, grows, and, a few months later, dies (memento mori)
That's when you take your little fork and go hunting: Mamma Spud has produced dozens of baby spuds. Just pick 'em up and cook 'em. And sometimes this process goes on for years. We keep finding potatoes that must be the great-great-great grandspud of the original.
One thing: the green plant will be killed by frost and really hot weather. Other than that, it's set-and-forget. My kind of gardening.
I've been reading this blog too long - heading across the car park after work tonight, was thinking of doing mashed spud with dinner and asked myself "Now which spuds did Pavlov's Cat say was best for what again?"
If he were Burgoyne the Beagle you would have said 'two Port Power footy players' so I guess not.
I don't blame you if you don't want to make this information public but if he isn't Burgoyne then I'm guessing he's called either Motlop, Chad or Wozza. Probably not in that order.
Also, thank you for the potato advice. I shall do what we middle children of three usually do and pick the eyes (see what I did there? Huh? Huh?) out of both your advice and ocky's, and combine them.
PC (& other Adders folk), when next you're out on the town and would like some Kipfler joy, may I recommend a certain side dish available at Farina Bar in Hindmarsh SQ (downstairs, next to equally fab Jasmine). Kipflers, roasted, possibly with large helpings of butter and/or olive oil ... you get the idea. Splendid is a word that comes to mind.
22 comments:
Hey! That's what I'm having for tea!
You should make guacamole with one full avocado, heaps of tomato and the juice of quarter of a lemon and pile it on top of the wedges.
And wash it down with a slosh of red.
And I'm even using kipflers.
I'm only just now realising that the whole different-potatoes-for-different-purposes wasn't a completely invention by the Potato Board. Kipflers for wedges, Desiree or Ruby Lou for potato bake or potato salad, and Royal Blue for baking.
3C, I made do with sweet chilli sauce and a beer. It was a spur-of-the-moment thing.
Lauredhel -- 'Waxy for potato salad, floury for mashing' was what I learned at my mother's knee.
You won't get into Hell, my Nicola potatoed backside is blocking the door.
JahTeh, I fear the maw of hell gapes as wide as need be to swallow all traditionally built ladies who stray too close.
... and Royal Blues make mashed spuds to die for.
Kipflers are the Queen of spuds - they do overy thing well - especially steamed with butter. I can't always get them around here yet its hardly Struggle Town.
Trouble is they are usually tiny and wrinkly. (hold the wife said to husband jokes puleese) And are hard to peel.
Desire the next best I used in my bacon, tata, onion, sour cream bake last night.
The Red Rascals from my supa mart seem to me to be a con - crap at everything.
My mum had knees like yours had, Pav.
Word verification ymmamqkg - spooky. Like a combination of YUM and that gargling sound Homer Simpson makes when he thinks of food.
That's why they're rascals, FX
You and your backside will be very welcome in Hell, PC.
Well, we both know how to party ...
don't want to sound boastful, but we grow our kipflers and they are the size of canoes (well, rather small canoes, but certainly a damn sight bigger and tastier than the supermarket variety).
You can do anything with them, and we do, but we expecially (as my Mum says) like this: cut up and doused with olive oil and salt and lemon and then blasted in a hot oven. Then, when they're nice'n'crispy on the outside, we add mayonnaise and prepare to meet our maker.
My memory of The Inferno is a little hazy, but I don't remember a circle of hell for the spud butts.
Ocky, that sounds fabulous. I've never tried to grow potatoes; how is it done?
I mean, I could Google it, but it would be more fun if you told me, if that divine-sounding recipe/serving-suggestion is anything to go by. I always make my own mayo and it is bloody nice, if I do say so myself.
Oh, if you're going to grow anything, you should grow potatoes. As with tomatoes, home-grown spuds are a breed apart.
Get some seed potatoes. You can use ordinary shop spuds that have started to develop eyes, but you will have a healthier and larger crop with seed potatoes. You can get them from some garden supplies stores or maybe a good greengrocer. Also via mail-order from the Diggers Club.
Make a garden bed with good soil and plenty of compost and mulch (spuds are hungry little buggers). Put your seed potato in and cover it well with compost etc, and a layer of straw on top. In time, the green plant appears, grows, and, a few months later, dies (memento mori)
That's when you take your little fork and go hunting: Mamma Spud has produced dozens of baby spuds. Just pick 'em up and cook 'em. And sometimes this process goes on for years. We keep finding potatoes that must be the great-great-great grandspud of the original.
One thing: the green plant will be killed by frost and really hot weather. Other than that, it's set-and-forget. My kind of gardening.
Things have modernised since Aligheri's time, ocky. There's a spud-butt circle of Hell marked "Fitness First".
And yes, you get a personal trainer.
Gawd... the ever-expanding spandex circle, between the hypocrites and the false counsellors.
Oh, and don't forget the garlic when you're roasting the kipflers. The two essentials for any kitchen: lemon and garlic.
I've been reading this blog too long - heading across the car park after work tonight, was thinking of doing mashed spud with dinner and asked myself "Now which spuds did Pavlov's Cat say was best for what again?"
cheers
BS
How to grow potatoes:
Step one - open drawer and pick out potatoes which have sprouted eyes
Step two - carry potatoes to back door
Step three - open back door
Step four - throw potatoes towards closest fence
Step five - repeat steps one to four for a year or so
Step six - presto! Potatoes!
How to harvest potatoes:
get a beagle.
You can borrow mine when you get to this step. He's named after a Port Power footy player, so he'd fit in well down your way.
If he were Burgoyne the Beagle you would have said 'two Port Power footy players' so I guess not.
I don't blame you if you don't want to make this information public but if he isn't Burgoyne then I'm guessing he's called either Motlop, Chad or Wozza. Probably not in that order.
Also, thank you for the potato advice. I shall do what we middle children of three usually do and pick the eyes (see what I did there? Huh? Huh?) out of both your advice and ocky's, and combine them.
PC (& other Adders folk), when next you're out on the town and would like some Kipfler joy, may I recommend a certain side dish available at Farina Bar in Hindmarsh SQ (downstairs, next to equally fab Jasmine). Kipflers, roasted, possibly with large helpings of butter and/or olive oil ... you get the idea. Splendid is a word that comes to mind.
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