Temples are also a good source when again you feel that hard times hit home.
Temples are also a good source when again you feel that hard times hit home.
Regardless of type of rendered fat or oil, seems as the accepted standard is to bake the spuds in too much of it!!
That's gross....sitting in grease.
One can find better results by using a "dry" method - light, light, light coating of chosen fat/oil tossed in a bowl with selected herbs - and then placed on the roasting sheet.
Needn't have a lake-o-oil to "roast" delectable spuds.
FFS....
The type of potato is vital to this method as well.
A hybrid that is spongy and browns reasonably fast - new Yukons or fingerling would suffice.
All depends on the size of the spuds IMHO.
I tend to use spuds about the same size as Punty's head or Dillinger balls.
I am considering organising a TD crowdfunding for you as you're obviously got a interest in the subject.
Must be difficult with that Hello Kitty Microwave, you remind me of one of those naturally gifted kids at school who could add up 2+2 but sadly had to hide at the back row of the classroom because they couldn't afford a pack of crayons.
Lulu you may well get a chance to cook and eat home made oven food!!!
I kick off with a 50 baht donation!
How much is a second hand oven in Chang Wattanha?
C'mon let's help a fellow members out, he could make pies for the orphanage.
Xmas is coming Lulu
All kicking off now
You are right indeed imho. Pretty much my technique with a bit of olive oil. Enough that they do brown well in the oven. They simply should have enough oil so they dont stick and brown. But duck fat sounds good.
Now that is not relevant to Thailand. All potatoes I have found have a high moisture content here. So they will brown but the crispy bit is harder to find. Creamy would be a better description, especially with mashed Thai potatoes, for me the best.
Where do you get a Yukon or Fingerling here?
Klong Toey
20 minutes boiling is fine.
Just throw in some chicken and carrots at the end and make it a soup instead.
Sunday roasts have become a tradition in the Slap household. After a week's worth of abstinence; during which all forms of tasty food are studiously eschewed, we sit down with a barrel of roast spuds, half a hectare's worth of vegetables, a ton chicken flesh, and several gallons of white wine.
I was labouring over last night's meal (which saw the roast potato count rise to an unprecedented 30) for over three hours.
*Hic, belch, PAARRRRRP.
Yeah........ so this is the first time he's ever tried to do roast potatoes.
Doesn't know how to do them.
Starts a thread about the wrong way he's doing them.
Says he's going to try another way, that is also completely wrong.
Is Flouncy Fluke's multi?
Whoah!
This isn't the first time he's posted a thread about clearly not knowing how to do something!
Do you not remember the burgers?
https://teakdoor.com/the-kitchen/1801...-emporium.html (Chitty's Dirty Burger Emporium)
The Lays crisps "tapas"?
https://teakdoor.com/the-kitchen/177372-thai-tapas.html (Thai Tapas)
The spag bol out of a jar?
https://teakdoor.com/the-kitchen/1776...se-italia.html (Chitty's Fusilla Conchiglie Bolognese Italia)
Give the man some credit, will you?
Got there in the end with the burgers.
The idea of a pre-steam sounds good depending on the size of the spuds nsturally
Hal are you going to contribute the Lulu's Xmas present?
If ever someone needed an oven and baster it's her.
Come on everybody there's only 50 baht in the pot!!!
The little emaciated chef needs an oven and a few good dinners.
3000 baht should set him up with a second hand oven, he can provide his own gas as he's full of it.
Remember a Lulu is not just for Christmas.
Where's Ant's 'triggered' gif?
You didn't boil it, did you.
Those cheap tesco spuds make terrible mash. Like eating a stale damp flannel
It will only be Albert Bartlett potatoes from now on
Looks good to me. I'll have to keep the goose fat in mind if doing spuds. I don't think I've ever seen that but it sounds good. Cheers, fish.
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