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Antheil
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« Reply #1200 on: 18:26:25, 11-02-2008 » |
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Due to an outbreak of culinary sloth ce soir, it`s a jacket pot with mixed salad for me. Oh, and chopped onion mixed in with the tattie innards! A real tattie!!
Glad to see you are getting your five portions a day Mort!  Bit lacking on the protein side though, perhaps a sliver or two of cheese with it? Nothing like tatties, warm and comforting and versatile yet we are eating less and less of them. And so many wonderful varieties - like those wonderful Scottish blacks. |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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harmonyharmony
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« Reply #1201 on: 18:28:14, 11-02-2008 » |
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I'm boiling up some bones for my tea.
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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Andy D
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« Reply #1202 on: 18:28:52, 11-02-2008 » |
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Due to an outbreak of culinary sloth ce soir, it`s a jacket pot with mixed salad for me.
I did that last night! Even more slothfully, the spuds were baked in the microwave. Tonight I'm having a second portion of the chana dal chilli which I made on Saturday so no actual cooking again for me. |
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Andy D
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« Reply #1203 on: 18:32:10, 11-02-2008 » |
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I'm boiling up some bones for my tea.
Not me please!  |
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martle
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« Reply #1204 on: 18:33:53, 11-02-2008 » |
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I finally got so sick of hearing about those bugling Scottish black potatoes from the likes of Antyx4 and Ron that I bought some yesterday and had 'em roasted with my chicken. Par-boil, bash with a mallet to break them up, few knobs of butter, sprigs of thyme, lemon juice. Roast.
Verdict? Spectacular!! The tastiest tatties I've tasted. Ever.
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Green. Always green.
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Milly Jones
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« Reply #1205 on: 18:36:13, 11-02-2008 » |
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Where did you get Scottish black potatoes from? I've never seen any.
Mort, scoop out the potato innards and mix some grated cheese in it with the onion, put back into the jacket then put it under the grill to melt and brown. Very nice with crunchy green salad!
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We pass this way but once. This is not a rehearsal!
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Antheil
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« Reply #1206 on: 18:39:36, 11-02-2008 » |
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I finally got so sick of hearing about those bugling Scottish black potatoes from the likes of Antyx4 and Ron that I bought some yesterday and had 'em roasted with my chicken. Par-boil, bash with a mallet to break them up, few knobs of butter, sprigs of thyme, lemon juice. Roast.
Verdict? Spectacular!! The tastiest tatties I've tasted. Ever.
Marty x 6, I am so glad my banging on about knobbly Scottish tatties has paid off And of course, I am eternally grateful to Ron for encouraging me to purchase them. I did them like he does, quick wash, wipe, olive oil, coarse sea salt. I've done them in goose fat as well, sometimes a whiff of rosemary. Now we just have to get Morticia to bite the bullet |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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martle
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« Reply #1207 on: 18:44:26, 11-02-2008 » |
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Where did you get Scottish black potatoes from? I've never seen any.
Milly, I got them from Waitrose. Do you have a local one? Thing is, they're not stocked loosely in the potato bins, they come pre-packaged. |
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Green. Always green.
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Antheil
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« Reply #1208 on: 18:47:23, 11-02-2008 » |
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And not only black potatoes, but purple ones and red ones!
Unfortunately seems to be coming to the end of the season now. Got some forty fold last week. A girl at work is going to grow all the old-fashioned varieties in her veg plot this year so I am hopeful to acquire some from her
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Morticia
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« Reply #1209 on: 18:50:48, 11-02-2008 » |
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I`m happy to bite the bullet (or even the Black Potato) but can I find the buglers? No. Whenever I`ve been to Waitrose to capture them, them aint been there  I`m in danger of becoming obsessed with getting hold of the little tinkers now! |
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Antheil
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« Reply #1210 on: 19:04:41, 11-02-2008 » |
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Scene: A Waitrose supermarket in Norf Lunnon.
A klaxon goes off, unbeknown to the happy shoppers but clearly audible to the staff.
“Quick, action stations! Remove all Scottish knobbly tubers from the shelves. Morticia is about to enter the shop!”
A flurry of activity ensues and suddenly the Orkney Blacks, the Faro Purples, the Forty-Fold Reds, the Shetland Purples are whisked away. The shelves are bare.
“Ere” remarked a young assistant vegetable operative “Why we doing this?”
“Just to keep ‘er on ‘er toes innit? The more she comes in and doesn’t find said knobbly Scottish items the more she will spend on luxury goods to vent ‘er frustration at not being able to obtain them tatties!”
“Blimey” said the young assistant vegetable operative “Bet you went to Lancaster Uni, I am well impressed wiv your marketing strategy”
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Reality, sa molesworth 2, is so sordid it makes me shudder
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harmonyharmony
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« Reply #1211 on: 19:57:17, 11-02-2008 » |
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I'm boiling up some bones for my tea.
Not me please! Not enough meat on those bones for my porpoise, so I think I'll spare you. It's going into a risotto with peppers, pak choi, mushrooms, a chopped-up sausage and some feta. Far too many ingredients but as the man said 'Enough! or Too Much!' |
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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Morticia
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« Reply #1212 on: 11:09:02, 12-02-2008 » |
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I bought some perky little baby cucumbers yesterday with the aim of pickling them. Can I find fresh dill anywhere? No  Can`t make pickled cumcumbers without dill, that would be an outrage! Neither could I find any chives either to go in the creme fraiche for my chilli with black beans tonight. I am obviously haing a bad herb day  |
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Ruth Elleson
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« Reply #1213 on: 12:00:51, 12-02-2008 » |
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I should have bought some rosemary yesterday for a recipe, Mort, but forgot Or perhaps "forgot" isn't the word, as it was one of those occasions when I wasn't planning on buying anything in particular, but happened upon a supply of a certain ingredient vastly reduced to clear, and had to rack my brains for the other ingredients in the recipe that instantly came to mind. In fairness, I suspect the shop I was in wouldn't have had any even if I'd remembered. I'm glad of your post, as it's reminded me to pop up to Elsey and Bent at lunchtime... |
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Oft hat ein Seufzer, deiner Harf' entflossen,
Ein süßer, heiliger Akkord von dir
Den Himmel beßrer Zeiten mir erschlossen,
Du holde Kunst, ich danke dir dafür!
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