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Post by Moose on Feb 11, 2013 20:21:16 GMT
Well you should have decided properly which side to be on, shouldn't you?!
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Post by Miisa on Feb 11, 2013 21:03:50 GMT
Yeah... in the end we kinda went with our own side. Bummer.
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Post by Alvamiga on Feb 11, 2013 21:06:01 GMT
Tracy was amazed when my sister's kids asked for a raw carrot to eat one day. They have not been brought up on sweets like I was. Personally I just think raw stuff tastes like it's not been cooked properly!  |
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Post by whollygoats on Feb 11, 2013 21:57:51 GMT
Personally I just think raw stuff tastes like it's not been cooked properly! Such insight! Why do you suppose that is?  |
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Post by Moose on Feb 11, 2013 22:29:00 GMT
haha
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Post by tangent on Feb 11, 2013 23:38:05 GMT
Tracy was amazed when my sister's kids asked for a raw carrot to eat one day. We used to send Richard to school with a packed lunch that often contained a raw carrot until he was teased about being a rabbit. Then he had chocolate bars or crisps  |
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Post by Shake on Feb 12, 2013 2:39:39 GMT
Either as fries (chips, thin style), baked, or mashed. That's about it.
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Post by Moose on Feb 12, 2013 18:43:14 GMT
Troub;e with mash is that it needs a lot of butter to be really good  |
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Post by Shake on Feb 12, 2013 19:11:43 GMT
Why is that trouble? I don't put anything else on my mashed potatoes but lots of butter.
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Post by Moose on Feb 12, 2013 19:16:28 GMT
I am supposed to be watching my fat intake |
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Post by Shake on Feb 12, 2013 19:18:40 GMT
Ahh, that makes sense then. Ever tried any of those butter sprays? They're pretty good on a baked potato!
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Post by tangent on Feb 12, 2013 19:37:28 GMT
I suspect butter sprays are just as bad as butter for their fat content |
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Post by Moose on Feb 12, 2013 19:43:19 GMT
Do you mean the one calorie per spray ones?
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Post by whollygoats on Feb 13, 2013 2:39:40 GMT
Cold potatoes I can do without the butter. Hot potatoes...mashies...need butter. Butter is now 'off the list' as a dastardly 'dairy product'; margarine is still on this list. I use Fleischman's olive oil margarine; it's passable.
Of course, hash browns, or potato pancakes...or fries, even...never need butter. Usually because they've been fried in oil (olive oil, around here).
For those who like fries, you can oven bake your own fries (called 'skinny fries' by the WeightWatcher crowd) by oil coating the potato strips and laying them out in a single layer on a cooking sheet, and baking them at 350 for 30 minutes or so. Passable tasty facsimile of deep fried frites.
Now...let's talk about salt.
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Post by whollygoats on Feb 13, 2013 2:41:43 GMT
Yeah... in the end we kinda went with our own side. Bummer. Yeah...any side that is against the Russians. I hear that, alternately, it's the Swedes. Neighbors... |
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Post by raspberrybullets on Feb 13, 2013 20:22:09 GMT
Nobody has mentioned potato cakes. Or as Moose might know them, potato scallops. One big, thick slick of potato covered in batter and deep fried. Sooo good on a cold day to get that yummy potatoey goodness on the inside and the crunchy golden batter on the outside. Mmmmmmmmm
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Post by Alvamiga on Feb 13, 2013 20:26:20 GMT
What they called scallops when we were children were just slices of potato, but no batter. It's odd how much it seems to affect the flavour, even though they were the same thing, just cut differently. |
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Post by raspberrybullets on Feb 13, 2013 20:47:24 GMT
No batter? What's the point of that? You need the nice golden crispness. Plenty of salt too of course.
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Post by Alvamiga on Feb 13, 2013 20:52:38 GMT
I almost never use salt in anything, apart from electrolyte. |
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Post by Moose on Feb 13, 2013 20:53:05 GMT
Potato patties we call those. Not that fond tho |
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