Today’s taters will be:
https://foodism.co.uk/recipes/qualit...nfit-potatoes/
A pleasing prospect, I think you’ll agree.
What are your plans for your spuds today?
Printable View
Today’s taters will be:
https://foodism.co.uk/recipes/qualit...nfit-potatoes/
A pleasing prospect, I think you’ll agree.
What are your plans for your spuds today?
What do we think of spuds?Quote:
Originally Posted by Sir C
“Spuds” :hehe: that angry wee bubble nic is still hurling abuse at journalists on Twitter for alleged anti-Arsenal bias. Some poor bloke who said something mildly critical of the club recently got called, l’écume of the earth” :hehe:Quote:
Originally Posted by barrybueno
I can't help but notice that their 'Mustard' dressing doesn't appear to have any mustard in it.Quote:
Originally Posted by Sir C
Yes, I noticed that. I found the recipe elsewhere for clarification.Quote:
Originally Posted by Burney
For the mustard dressing
dijon mustard 425g
lemon juice of ½
cider vinegar ½ tsp
vegetable oil 375ml
425g mustard? 375ml oil? Who am I feeding, the Grenadier Guards?
Well it is for a kilo and a half of spuds, which even at my most Irish I'd struggle to put away. Recipes always seem to assume you're holding some sort of massive dinner party for hordes of chums. Don't they realise we're cloistered misanthropes, ffs?Quote:
Originally Posted by Sir C
I’ve done half the spuds but even so... 200g mustard is a lot.Quote:
Originally Posted by Burney
I think I’ll play it by ear.
I wish you joy of them. They sound yummy, but sound like something for when a chap has some time on his hands.Quote:
Originally Posted by Sir C
Baked spud, melted cheddarQuote:
Originally Posted by Sir C
I have no spuds planned today. My choices are Chicken with red pepper couscous or lasagne. I mean I could do a few chips on the side, I suppose...Quote:
Originally Posted by Luis Anaconda
Good work la. Can you still get cheddar now that the UK is no longer allowed to export to the EU? Smuggled, is it?Quote:
Originally Posted by Luis Anaconda
Best get the couscous done today before the rain arrives tomorrow. Lasagne is a good comforting rainy day dish.Quote:
Originally Posted by Burney
I have my sources. Sadly I don't have any sauces and the shop selling British good closed down at the weekend :(Quote:
Originally Posted by Sir C
:nod: My thinking exactly. I have taken to doing something that would doubtless outrage an Italian, but is bloody good. I melt a ball of mozzarella into the bechamel. Gives it a gooey richness that's extremely good.Quote:
Originally Posted by Sir C
Mrs TI does a lovely dauphinoise potatoes.
Had them on Saturday, very pleasant
layer of the bechamal ( but not the top layer - burns ya see ).Quote:
Originally Posted by Burney
What specific cheese do you use in your bechemal? I mean if Cheddar for example, exactly which brand?
Now I must confess that I love a dauph but, since about 15 years ago when I did a cookery course with Jean-Christophe Novelli, I can only make the dauphinoise as per his mum’s recipe, which includes cheese, thyme and, wait for it, curry powder.Quote:
Originally Posted by The Insider
Any purists who wish to object can suck my ball sac.
https://www.lifestylefood.com.au/rec...ed-dauphinoise
He also put vanilla in his tomato sauce, though.Quote:
Originally Posted by Sir C
To be honest, I'm sure it's very nice. but it's not really a dauphinoise, is it? It's more a sort of a pommes gratin thingummy.
I don't put any other cheese in my bechamel other than perhaps a touch of Parmesan.Quote:
Originally Posted by Herbert Augustus Chapman
If Jean-Christophe Novelli, a proper Frog, chef and absolute dreamboat, says it’s a dauph, it’s a ****ing dauph. Capisce?Quote:
Originally Posted by Burney
Eyetie name, though, innit? And just 'cos you wanted to get into his pants doesn't make him Escoffier imo.Quote:
Originally Posted by Sir C
Try them with a layer of balsamic caramelised onions in the middle. My French mate gave me that as part of her recipe a few years back and now I put them into all my GDs.Quote:
Originally Posted by The Insider