Thread: Spuds, Taters, Praities, Man Farang....

Beerlaodrinker made a good suggestion: A thread devoted to solanum tuberosum, the ubiquitous and versatile potato.


Here's one of my favourites: Bombay Aloo. Easy and very tasty.

peel and cube your spuds into 2cm dice. Boil until cooked through. Be careful because as the dice are so small, it's a very short time interval between cooked and mush.
Drain and put aside to cool.
In a wok heat some oil...don't be stingy with it, but don't overdo it it either...if it's a round bottomed wok, have say 2mm in the bottom (it depends on how much spud your going to toss around).
When the oil is just about smoking, turn down the heat and toss in a teaspoon (or two) of black mustard seeds. They should start to crackle immediately, so add your cooked potato dice, turn the heat up a bit and stir fry until the dice are getting just a hint of brown on the edges. They'll be breaking up a bit but that is a good thing.
Sprinkle a quarter teaspoon of tumeric powder, a generous pinch of salt and a handful of fresh (or frozen) curry leaves. Taste for salt and tumeric, add if needed.
Continue to stir fry over low heat until the tumeric and salt are distributed and the tumeric has had a chance to receive some direct heat from the bottom of the wok.

Serve. Goes well with Indian curries, of course, but also with western "meat and 3 vege" type dishes.

^I recall when I joined TD in 2009 being amazed that there was a huge thread on spuds. Recall thinking "These idiots will post about anything."

Can I join

https://teakdoor.com/the-kitchen/9619...ml#post3337171 (Dinner)

Maybe another 3-4 weeks and I will take you through the harvesting/digging and preparing/cooking.

Originally Posted by Davis Knowlton

^I recall when I joined TD in 2009 being amazed that there was a huge thread on spuds. Recall thinking "These idiots will post about anything."

So much weird shit going on in this world....better stay in the kitchen and garden.

Anyone here ever sampled the true native Andean varieties?

What I want to know is how the Irish potato made into British chips became French Fries.

Originally Posted by thaimeme

Anyone here ever sampled the true native Andean varieties?

Of course !

Originally Posted by HermantheGerman

I will take you through the harvesting/digging and preparing/cooking.

Look forward to it.

Originally Posted by HermantheGerman

harvesting/digging

Near my grandparent's house was an A&W (the original drive-in type). Across the road from that was a giant potato field.

After the harvester went through the field, the farmer would let anyone come and pick up the potatoes that the harvester didn't get, so my parents and grandparents would take us boys up for a "contest" to see who could fill a potato sack with the most potatoes with an extra mug of A&W root beer as a reward....while they sat at A&W....

Originally Posted by birding

What I want to know is how the Irish potato made into British chips became French Fries.

...especially items diffused historically [most everything] to Europe, so they might falsely call it their own.

Originally Posted by thaimeme

so they might falsely call it their own.

Link now please, or better still just fuck off you utter bellend.

Originally Posted by Maanaam

Sprinkle a quarter teaspoon of tumeric powder, Taste for salt and tumeric, the tumeric

You're making the same mistake I used to and most everybody does.
Turmeric.
I LOVE that shit , it makes everything taste better and to top it off is a cancer fighter. (look it up).
Anyway looking forward to a great thread about spuds. Particularly looking forward to postings about the best way to get a crunchy roast potato.
I've heard it said a coating of oil will help but I find the drier the better and the higher the heat the better.

I had Sauté potatoes with My salad at lunch.

good recipe apart from

Originally Posted by Maanaam

a handful of fresh (or frozen) curry leaves

are those those bastards you have to piss about removing before you eat?

How about cumin seeds, they go good with spuds and are supposed to aid digestion etc

Originally Posted by blue

good recipe apart from

Originally Posted by Maanaam

a handful of fresh (or frozen) curry leaves

are those those bastards you have to piss about removing before you eat?

How about cumin seeds, they go good with spuds and are supposed to aid digestion etc

Cummin seeds will go but change the entire dish in my opinion. I use cummin seeds a lot in other curries, but quite definitely leave them out of this....maybe because I use them so much elsewhere and I crave a change, so perhaps it's just me. Try it.

I think the curry leaves are essential. They give the dish (and curries) a certain oomph of flavour.
They are quite tender, not like kaffir lime leaves which you do have to remove.

Spanish style bravas with a nice aioli take some beating

Haven't had potatoes in awhile...Guys are makin' me hungry...Mashed, with sour cream, butter and chives...

'Kin hell...

https://teakdoor.com/the-kitchen/1325...ml#post2571746

Champ, a NorIron staple.

Mashed potatoes with cream, butter and scallions.

I always wondered, what's a scallion?

Originally Posted by Cujo

I always wondered, what's a scallion?

Spring onion/green onion.....

Vicar went to hospital with potato stuck in bottom

A vicar attended hospital with a potato stuck up his bottom - and claimed it got there after he fell on to the vegetable while naked.




2:55PM GMT 31 Oct 2008


The clergyman, in his 50s, told nurses he had been hanging curtains when he fell backwards on to his kitchen table.

He happened to be nude at the time of the mishap, said the vicar, who insisted he had not been playing a sex game.

The vicar had to undergo a delicate operation to extract the vegetable, one of a range of odd items medics in

Sheffield have had to remove from people's backsides or genitals.

Others include a can of deodorant, a cucumber, a Russian doll – and a carnation.

Speaking of the vicar, A & E nurse Trudi Watson, of Sheffield's Northern General Hospital, said: "He explained to me, quite sincerely, he had been hanging curtains naked in the kitchen when he fell backwards on to the kitchen table and on to a potato.
"But it's not for me to question his story. He had to undergo surgery to have it removed."
She advised anyone tempted to use such objects in sex games to think again.
"It can be very dangerous and potentially life-threatening," she said.
"Surgery can lead to infection, nasty scarring, and it could possibly end up with the person having to use a colostomy bag as a result."
A hospital trust spokeswoman in Sheffield said: "Like all busy hospitals we do see some unusual accidents.
"But our staff deal with them in a discreet, professional and kind way."


http://www.telegraph.co.uk/news/news...in-bottom.html

Originally Posted by withnallstoke

Speaking of the vicar, A & E nurse Trudi Watson, of Sheffield's Northern General Hospital, said: "He explained to me, quite sincerely, he had been hanging curtains naked in the kitchen when he fell backwards on to the kitchen table and on to a potato.
"But it's not for me to question his story. He had to undergo surgery to have it removed."
She advised anyone tempted to use such objects in sex games to think again.

Wouldn't she do better advising people not to hang curtains naked.

Originally Posted by thaimeme

Originally Posted by birding

What I want to know is how the Irish potato made into British chips became French Fries.

...especially items diffused historically [most everything] to Europe, so they might falsely call it their own.

Chillies are the archetypal THAI food ingredient.

Originally Posted by withnallstoke

Vicar went to hospital with potato stuck in bottom

A vicar attended hospital with a potato stuck up his bottom - and claimed it got there after he fell on to the vegetable while naked.

Lucky for him he didn't have any traffic cones lying about in his kitchen!