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Niceeee.jim3rg said:Fish n Chips with lots of batter and malt vinegar.
Jim
Niceeee.jim3rg said:Fish n Chips with lots of batter and malt vinegar.
Jim
dodgy said:Hiya,
Let's say you're using potatoes when cooking a meal at home. Call em fries or chips or whatever.....doesn't matter.
So how do you cook them things? Are they always deep fried and if so what kind of oil? Just talking about how they're served at your place. Heh, I will hold off on saying anything about what must probably be a real mushy, bland texture y'all would prefer. Won't even bring that up.
Do you actually cut the potatoes in that long french fry way?
Martin
dodgy said:Hiya,
Let's say you're using potatoes when cooking a meal at home. Call em fries or chips.
So how do you cook them things? Are they always deep fried and if so what kind of oil? Just talking about how they're served at your place. Heh, I will hold off on saying anything about what must probably be a real mushy, bland texture y'all would prefer. Won't even bring that up.
Do you actually cut the potatoes in that long french fry way?
Martin
Darkbulb said:Never fry potatoes myself
dodgy said:Darkbulb said:Never fry potatoes myself
I like you, but the disturbing lack of frying is seriously messed up,
So wait, you mean you don't use a large quantity of hot oil? I can understand that. How about using butter, like with a sauted slices thing? Tell me you don't like the taste of butter cooked foods.......I dare you.
Take them boiled taters outta the water when they're only mostly soft and then slice em and fry those in melted butter or even some kinda healthy oil. Actually, a mix would even be good. Jazz it up with a few herbs and cook each side till they're medium brown and crisp. Great texture and taste.
To save time I microwave one large baking potato for 2 minutes and finish it off in the pan.
You are missing out on something pretty good,
Martin
Darkbulb said:dodgy said:Darkbulb said:Never fry potatoes myself
I like you, but the disturbing lack of frying is seriously messed up,
So wait, you mean you don't use a large quantity of hot oil? I can understand that. How about using butter, like with a sauted slices thing? Tell me you don't like the taste of butter cooked foods.......I dare you.
Take them boiled taters outta the water when they're only mostly soft and then slice em and fry those in melted butter or even some kinda healthy oil. Actually, a mix would even be good. Jazz it up with a few herbs and cook each side till they're medium brown and crisp. Great texture and taste.
To save time I microwave one large baking potato for 2 minutes and finish it off in the pan.
You are missing out on something pretty good,
Martin
Well to be honest I do like fried potatoes but here in the states it seems really hard to find good boiled potatoes when you eat out - it's either fried, baked, mashed or double-baked.... I grew up eating a bunch of potatoes and the vast majority were plain boiled ones so when I cook at home I opt for that
Northam Saint said:Best boiling spuds are new potatoes, nice and small with the skins left on.
Darkbulb said:Well to be honest I do like fried potatoes but here in the states it seems really hard to find good boiled potatoes when you eat out - it's either fried, baked, mashed or double-baked.... I grew up eating a bunch of potatoes and the vast majority were plain boiled ones so when I cook at home I opt for that
dodgy said:Darkbulb said:Well to be honest I do like fried potatoes but here in the states it seems really hard to find good boiled potatoes when you eat out - it's either fried, baked, mashed or double-baked.... I grew up eating a bunch of potatoes and the vast majority were plain boiled ones so when I cook at home I opt for that
Got it......that makes sense to cook something you love that's tough to find. Heh, my own question helped to confuse me.
Northam Saint said:Now you see Martin, we do spuds in many ways. SWMBO does wedges, mashed, boiled roasted you name it.
But frying, well time was my old mum used a saucepan full of oil, until the day she forgot it and the damn thing caught fire. We have had fat fryers but they are messy, cleaning out the old oil is a chore too far.
Darkbulb said:Burp.
Northam Saint said:Darkbulb said:Burp.
But why that stuff when you have plenty of very nice beer makers in California ? When we visit San Diego it's always Stones or Karl Strauss.