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Post by tod2 on Apr 19, 2021 13:47:04 GMT
Potatoes. But they would have to be a variety not just one kind. The reason is I love certain varieties far more than others. One of my favourites are the little stubby thumb-like pink potatoes called Fingerlings. Their nutty flavour is wonderful. Unfortunately I have not seen them in my supermarket for two years. Next best choice are Apache and the oblong Mediterranean potatoes. One potato I'll never forget is a baked potato I bought at the Annual Show in Guernsey. It was so delicious- I have never had a Jersey Royal before and went back in the Marquee where the catering ladies were selling their spuds filled with a choice of fillings. I told them "I have never eaten a better potato in my life!"
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Post by fumobici on Apr 19, 2021 13:54:02 GMT
Baked fish and mashed potatoes tonight. Question - if you could only have either pasta or potatoes for the rest of your life, which would it be? Hard choice. I probably eat pasta more often than potatoes but potatoes can be prepared in so many different ways that would likely end up being the bigger loss.
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Post by kerouac2 on Apr 19, 2021 15:02:39 GMT
Tonight I am having a chicken escalope with crème fraîche and mushrooms. No potatoes or pasta involved.
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Post by onlyMark on Apr 19, 2021 16:00:35 GMT
Tod, any potatoes prepared any way, same rule with pasta.
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Post by tod2 on Apr 19, 2021 16:38:36 GMT
Yes Mark agreed, but pasta tastes all the same. Flour and water cooked in a solution disguised in a sauce. Potatoes are all different flavours to start with no matter the same base of water. Or even better a dry baking method or even microwave.
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Post by kerouac2 on Apr 19, 2021 17:14:24 GMT
When I boil more potatoes than I need, I am always delighted to eat some of them cold like apples the following day, with or without the skin. I would never do that with plain pasta.
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Post by bjd on Apr 19, 2021 18:08:55 GMT
If I have whole boiled potatoes left, I fry them in slices the next day. Leftover mashed potatoes are pretty useless though.
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Post by mich64 on Apr 19, 2021 18:56:00 GMT
Leftover lasagna. I find it tastes better reheated.
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Post by whatagain on Apr 19, 2021 19:35:44 GMT
Pork chops sauce pickles. With pasta and paprika. A team work, my daughter and i.
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Post by bixaorellana on Apr 19, 2021 23:59:01 GMT
Question - if you could only have either pasta or potatoes for the rest of your life, which would it be? That is a terrible question! I really love pasta. It is the most reliable fall-back supper since it will lie quietly in the pantry until you need it, not growing eyes nor stinkily rotting. On the other hand, I suspect potatoes are the better option nutritionally. pasta tastes all the same. Not really. The different shapes of pasta really do deliver different eating experiences. Of course you could have rotini aglio olio, for instance, but it simply isn't the same as spaghetti aglio olio. And I am aware that there are a wide variety of potatoes, but because I've never lived where many varieties come to market, much less in a really good fresh state, I've never had the opportunity to truly appreciate them. When I boil more potatoes than I need, I am always delighted to eat some of them cold like apples Try them on a snack plate with vinegar and black pepper. You and your daughter did well, Whatagain, with all your "P" foods!
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Post by onlyMark on Apr 20, 2021 5:44:29 GMT
If that American astronaut who got abandoned on Mars can survive on just potatoes, then that'll do me. Certainly I'd not choose pasta. I get what Tod says about the taste because there's not a lot you can do with just eggs and flour unless you really mix up the type of eggs and/or the flour - but it still mostly seems to taste the same. Yes, I'm a heathen and in recognition of this Mrs M is determined for us to have a tour of Italy where she can show me all the good varieties of pasta. I've said I'll compromise, she can have a pasta tour and I'll taste some of hers and I'll have a pizza tour but she can't have any of mine. Seems fair to me.
Scientists agree that potatoes are the best for all round nutrition if you do have to survive on one thing and that's why I always have a large packet of crisps every week to keep me healthy.
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Post by tod2 on Apr 20, 2021 7:24:08 GMT
Did anyone see the TV program where Penn Jillette - the one half of Penn & Teller Magician show in Las Vegas - goes on a potato diet. Only potatoes cooked anyway but without anything added - no salt, pepper, mayo etc etc. He could eat them all day. No restriction on mealtimes. He lost an astounding amount of weight and related his journey back to "normal food".
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Post by kerouac2 on Apr 20, 2021 10:14:27 GMT
where she can show me all the good varieties of pasta. I would imagine that this is more about the wonderful sauces and other accompaniments (meats, cheeses, vegetables...) than the actual pasta, unless she wants you to eat it plain right out of the pot.
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Post by tod2 on Apr 20, 2021 13:08:54 GMT
Dinner will be commencing production at 3.30 - 4pm. I have lovely lamb knuckles to roast with various herbs and spices. I have butternut chunks to sweeten, cabbage and green beans to lightly poach in stock and a pot of cheats mashed potato waiting to be whipped up with a little cream. This frozen spud packet from Woolies beats any home cooked potato mash. I think it would please any French person who likes their mash smooth and silky , not stiff and chunky.
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Post by kerouac2 on Apr 20, 2021 15:00:45 GMT
I am making a hachis parmentier (shepherd's pie) in an experimental ultra spicy version since I had all sorts of chillies to use, not to mention chopped onions and garlic. However, it might be toned down a bit because I had a bowl of mushroom cream sauce left over from yesterday's dinner, so that went into the mix with the potatoes.
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Post by tod2 on Apr 21, 2021 9:00:24 GMT
I like the thought of some mushroom cream sauce incorporated into the mashed potatoes Kerouac. Was your Shepherds Pie sufficiently spicy enough?
I have just chopped up all the vegetables that go into a Ratatouille - the brinjals and peppers from my garden but the zucchini, shallots, and tomatoes from the grocery store. Just for an added Italian twist I added some butter beans from a tin. It will marinade all the flavours, garlic and herbs until dinner.
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Post by kerouac2 on Apr 21, 2021 13:43:02 GMT
Was your Shepherds Pie sufficiently spicy enough? Yes it titillated my tongue last night and my anus this afternoon. Tonight is mustardy salmon tartare with a green salad. One has to vary one's pleasures.
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Post by tod2 on Apr 22, 2021 16:04:55 GMT
Tonight I did lamb ribs in the air fryer. In South Africa we call them ribbetjies. They differ from pork spare ribs as they are best just roasted until brown and savoury. I decided to add half a cup of water to the bottom of the air fryer tray with the ribs just anointed with some seasoned salt. Starting on 175C for half an hour then roasting them at full wack. They turned out great. I had some leftover mashed potato and Mr. Tod had samp & beans, to go with a green salad, feta and a sprinkling of pecorino. I'm stuffed!
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Post by kerouac2 on Apr 22, 2021 16:34:47 GMT
I made a fish curry with turnips and potatoes and coconut milk.
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Post by tod2 on Apr 23, 2021 16:10:06 GMT
Tonight was one of my favourite dinners. Duck confit. I served it with spicy Spanish rice, a melange of green asparagus, sweet long red peppers, large spring onions and tender stem broccoli all grilled in the air-fyer until just tender.
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Post by kerouac2 on Apr 23, 2021 16:15:36 GMT
I didn't feel like working so I had fried fish rectangles for dinner.
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Post by whatagain on Apr 23, 2021 21:22:45 GMT
Raclette ! Incredible cheese, of 5 different sorts and goodgerman Riesling.
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Post by Biddy on Apr 24, 2021 1:43:29 GMT
jeez - I love raclet I get it at a restaurant when I am in Seattle - Le Pichet. Tonight I made shrimp curry from the Martha Stewart recipe. It cooks up in 20 minutes! Always a family favourite.
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Post by fumobici on Apr 24, 2021 6:09:00 GMT
Haven't had raclette since I was in Zürich yonks ago. I should really make it at home, it's so easy. Which raclette cheese to use, French or Swiss? I think maybe I prefer the French which is probably sacrilege! Amazingly, I can get either here.
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Post by fumobici on Apr 24, 2021 6:16:00 GMT
jeez - I love raclet I get it at a restaurant when I am in Seattle - Le Pichet. Tonight I made shrimp curry from the Martha Stewart recipe. It cooks up in 20 minutes! Always a family favourite. With that name I hope they have a nice bulk housewine! I think you can fairly judge a French or Italian restaurant by the quality of their house plonk. If they don't have cheap house wine they can recommend, they are hopeless; if it's good, they are to be taken seriously.
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Post by cheerypeabrain on Apr 24, 2021 8:22:39 GMT
Is there any way to cook fish so that it doesnt stink the place out? I dont eat fish often, OH is happy with fish in batter or breadcrumbs which doesn't seem to smell much. I've got some cod steaks which I would normally poach or steam..but for some reason i just can't cope with the smell.
Incidentally other cooking smells that make me gag are mushrooms and kidneys bleauuhhh....yuk...
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Post by bjd on Apr 24, 2021 9:44:47 GMT
What about baking them in aluminum foil in the oven (en papillote). A bit of olive oil, salt, pepper, dill or herbs or even a bit of vegetables. It's fast, doesn't smell. Just close the foil well so the juices don't run out.
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Post by tod2 on Apr 24, 2021 9:47:04 GMT
Cheery here is my two cents worth. Some fish smells stronger than others but I dont remember which. Maybe you could make a fish parcel? You know, put the fish in tin foil with herbs , white wine, and seasonings/butter or olive oil, and seal up then put in the oven. Only when you open it should there be a slight fishy smell. I agree that fish fried or grilled in a coating seems to dampen the smell. Open all windows wide while cooking...not so easy when its cold! I bought fresh Rock Cod and Kingklip yesterday along with baby calamari tubes. I love seafood so will be grilling mine in butter and serving with chunky fries and a green salad.
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Post by kerouac2 on Apr 24, 2021 10:22:33 GMT
Oven cooked fish usually doesn't smell (much). You want to avoid frying it, though.
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Post by tod2 on Apr 24, 2021 11:36:23 GMT
Today dinner is a beef stew. I spotted some nice pieces of chuck steak and when I cut them into pieces I could tell they would not be tough as old boots. I'm doing stove top method in a Corning ware casserole dish. Along with carrots, red onion and potatoes there is a lot of fresh garlic, some dried herbs and a packet of stew condiments from Knorr. No red wine. I will serve it later with Hubbard squash chunks, some cabbage and green beans. Of course I wouldn't be popular if I did not serve up some rice. So I will. Be popular.
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