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 Post subject: Re: Potatoes
PostPosted: Wed Dec 09, 2015 9:46 pm 
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Thanks for all the replies . I've never tried clotted cream in mash but maybe I might just have to.
I mentioned my sister in law's attitude to peel so I'll relate an incident when we were eating at her house. Potatoes peel free of course were served but also petit pois . "Oi" I said " where's the peas you've only given us the skins" :-) well obviously I understand nothing because they're not skins or peel or simply empty pods they're grown that way :roll:


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 Post subject: Re: Potatoes
PostPosted: Wed Dec 09, 2015 10:03 pm 
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Grendel wrote:
Potatoes peel free of course were served but also petit pois . "Oi" I said " where's the peas you've only given us the skins" :-) well obviously I understand nothing because they're not skins or peel or simply empty pods they're grown that way :roll:


Sounds more like mange-tout than petit pois. (Peas picked young before the seed, [the pea] has swollen).

Petit pois should just be peas, but smaller than usual peas.

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 Post subject: Re: Potatoes
PostPosted: Wed Dec 09, 2015 10:08 pm 
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Yes you're most probably right , I'm likely getting them mixed up. It was definitely the empty pod type of thing. Still daft to my mind.


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 Post subject: Re: Potatoes
PostPosted: Sat Dec 19, 2015 9:25 pm 
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I cooked some stewed sausages this morning for our evening meal, i brought home some creme fresh and the wife added this to the tatties and they were devine! It's cauliflower and broccoli tomorrow with a cheese sauce and guess whats going in the pots! might do all this in a dish in the oven and get a crisp on it.



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 Post subject: Re: Potatoes
PostPosted: Mon Jan 04, 2016 6:38 pm 
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caravan72 wrote:
I cooked some stewed sausages this morning for our evening meal, i brought home some creme fresh and the wife added this to the tatties and they were devine! It's cauliflower and broccoli tomorrow with a cheese sauce and guess whats going in the pots! might do all this in a dish in the oven and get a crisp on it.


don't even get me started on the additions to cauliflower cheese that make it divine...... :huray:

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 Post subject: Re: Potatoes
PostPosted: Tue Jan 05, 2016 12:29 am 
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 Post subject: Re: Potatoes
PostPosted: Tue Jan 05, 2016 9:09 am 
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Hi,

We always peel old spuds; chop them and do them in the pressure cooker then mash with a bit of Soya margarine. Baked spuds skins not eaten; dentures aren't very efficient at chewing leather? :lol: :lol: :lol:

New spuds washed but not peeled. Other veg also always peeled.

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 Post subject: Re: Potatoes
PostPosted: Tue Jan 05, 2016 1:56 pm 
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Ah now , cauliflower cheese. Love cheese and cauliflower too but not when they are combined. I think it's the sauce more than anything else , I don't like it on leeks either , I'd much rather just grate the cheese over other things.
Talking of cheese has anyone here tried fried cheese? Rich but very nice in small amounts. Something else I've heard about as well is fried butter which sounds awful but those who try it say it's surprisingly good. I've not managed to pluck up the courage to try it yet but one day....here's a video https://m.youtube.com/watch?v=8o7E3ioJ9Ek
Back to peeling , does anyone peel mushrooms? I don't but my mother always did and I could never see the point.


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 Post subject: Re: Potatoes
PostPosted: Tue Jan 05, 2016 4:48 pm 
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Grendel wrote:
Talking of cheese has anyone here tried fried cheese? Rich but very nice in small amounts. ................................

....................Back to peeling , does anyone peel mushrooms? I don't but my mother always did and I could never see the point.


Depends on the cheese, (and what you mean by fried) I love a bit of pan fried Halloumi - goes well in a bacon sarnie too. Deep fried Brie or Camembert is OK, but probably just a passing fad, I'd certainly never make it myself. I'd rather just eat the cheese, nice and ripe with a chunk of crusty bread.

I never peel mushrooms, or wash them, maybe a wipe with a damp sponge if they're dirty, but that's all. My M-in-L used to cut the stalks off of mushrooms, (and chuck them away), silly bitch.

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 Post subject: Re: Potatoes
PostPosted: Tue Jan 05, 2016 4:52 pm 
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Grendel wrote:
Ah now , cauliflower cheese. Love cheese and cauliflower too but not when they are combined. I think it's the sauce more than anything else , I don't like it on leeks either , I'd much rather just grate the cheese over other things.
Talking of cheese has anyone here tried fried cheese? Rich but very nice in small amounts. Something else I've heard about as well is fried butter which sounds awful but those who try it say it's surprisingly good. I've not managed to pluck up the courage to try it yet but one day....here's a video https://m.youtube.com/watch?v=8o7E3ioJ9Ek
Back to peeling , does anyone peel mushrooms? I don't but my mother always did and I could never see the point.


Same here about cauliflower cheese.
Cauliflower? :thumbright:
Cheese? :thumbright:
Cauliflower cheese? :pukeleft:
My missus loves it though.


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 Post subject: Re: Potatoes
PostPosted: Tue Jan 05, 2016 6:07 pm 
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ayjay wrote:
Grendel wrote:
Talking of cheese has anyone here tried fried cheese? Rich but very nice in small amounts. ................................

....................Back to peeling , does anyone peel mushrooms? I don't but my mother always did and I could never see the point.


Depends on the cheese, (and what you mean by fried) I love a bit of pan fried Halloumi - goes well in a bacon sarnie too. Deep fried Brie or Camembert is OK, but probably just a passing fad, I'd certainly never make it myself. I'd rather just eat the cheese, nice and ripe with a chunk of crusty bread.

I never peel mushrooms, or wash them, maybe a wipe with a damp sponge if they're dirty, but that's all. My M-in-L used to cut the stalks off of mushrooms, (and chuck them away), silly bitch.


I love deep fried breaded Brie... and a pan fried Gruyere sandwich... and a good cauli cheese...

also never peel mushrooms.. wipe over with a bit of damp kitchen towel if necessary

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 Post subject: Re: Potatoes
PostPosted: Wed Jan 06, 2016 8:06 am 
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ayjay wrote:
Grendel wrote:
Talking of cheese has anyone here tried fried cheese? .


Depends on the cheese, (and what you mean by fried) .


A friend of mine was experimenting with a few cheeses. Smallish cubes coated in a white wine batter and shallow fried. Using simple cheddar worked and produced a very good result as did most similar cheese. What didn't work as well was Cheshire which crumbled up , still edible of course but didn't retain its shape.


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