Thread: Dinner

Ya know AO. I miss a good Idaho Russet tater. Skin thicker and has flavor. Forms up nice after cooking in oven and on the grill. The Yellow (or light ones) here have thin skin with no flavor for the most part. They aren't bad, just not as good. They do however make great Mash taters. I have had much luck Squeezing them up but will give your technique a try.

Cheers

Originally Posted by Stumpy

Russet tater.

have to agree with you, the red skinned potatoes are my favourites for baking too.

Originally Posted by malmomike77

There is no conclusive evidence, does not means its not involved. Plaques in Alzheimer's show significant amounts present - i'll stick with my cool aid, you keep using that stuff and ali pans etc, all good.

I suppose you use Teflon pans? Scratch them and end up ingesting small pieces of Teflon into your stomach causing cancer. LoL.

My family and hundreds I know all use Aluminum for both cooking and baking and BBQing. None to the best of my knowledge have Alzheimer disease.

I remember that big hype years ago. Then like most, they get retracted as there is no proof to support it.

Originally Posted by Headworx

I can take it, you should've seen how I came under a totally unprovoked attack in the Ashes thread

Life can be cruel at times.

Originally Posted by Stumpy

I know all use Aluminum

I presume you mean the metal 'aluminium'?

The form aluminum is in common use in the United States; the form aluminium is used in Great Britain and by some chemists in the United States. ... And so we land today: with aluminum used by the English speakers of North America, and aluminium used everywhere else.

... I'll get my coat

Speaking of aluminium cookware ... do they work with induction cooktops?

^ No....there's science to prove that

Originally Posted by David48atTD

I presume you mean the metal 'aluminium'?























... I'll get my coat

Typo on my part. But made me laugh on "Let me get my coat..."

Cheers

Originally Posted by David48atTD

Speaking of aluminium cookware ... do they work with induction cooktops?

Apropos of nothing, Dave, but I've just seen a car drive past with your avatar in their window.

Carry on.

Originally Posted by hallelujah

Dave, but I've just seen a car drive past with your avatar in their window.

Man about Town ... I like that

Get on it like a car bonnet^TM ... just before someone else here decides to do a thread on it !

Originally Posted by malmomike77

have to agree with you, the red skinned potatoes are my favourites for baking too.

Russet are not red.

Originally Posted by aging one

Russet are not red.

Couldn't be farther from. I love a nice baked russet. I cut it crosswise and pop it so that I can mix in sour cream and salt and pepper. Sometimes I add chives and Bacon. Oh and I eat the skin too!

All reposts, but shows the russet cut crosswise...







Ya, I like my russets. But I also enjoy a nice Yukon gold, but not baked like a russet.

apologies, we have red roosters potatoes which are great

I tried to smoke the ribs but the cigarette papers kept getting too wet so I stuck em in a frying pan instead.

Do you find the bib chafes?

Originally Posted by malmomike77

Do you find the bib chafes?

I just wipe my hands on my white wifebeater.

Originally Posted by malmomike77

apologies, we have red roosters

Have baked many of those, but they never looked like a potato.

^^^ I always thought this thing about a dog looking like it's owner was a myth... but sorry Armstrong, if your Av is anywhere near accurate then your 'dog' is a spitting image.

Nice meal as well!

Originally Posted by Stumpy

I suppose you use Teflon pans? Scratch them and end up ingesting small pieces of Teflon into your stomach causing cancer. LoL.

My family and hundreds I know all use Aluminum for both cooking and baking and BBQing. None to the best of my knowledge have Alzheimer disease.

I remember that big hype years ago. Then like most, they get retracted as there is no proof to support it.

Been drinkin beer out of aluminium cans for donkeys years. So far so good.

Originally Posted by Stumpy

None to the best of my knowledge have Alzheimer disease.

Perhaps many do and told you only yesterday.

Originally Posted by Headworx

About 3 hours for me though 5 would be way better, but the aroma of slow braising lamb really fucks with my patience

Attachment 83087

Anyways. Inspired by Mendip's recent sausage casserole dinner I thought back to being a kid and curried sausages with mash potatoe came to mind, cannot even remember the last time I had this and had never cooked it before. Used a Madras grade curry powder and plenty of it, unlike whatever Mum use to use which had a much milder and sweeter taste that was kid friendly. The recipe I followed roughly: Curried Sausages | RecipeTin Eats

Attachment 83088
Attachment 83089

The shank looks great, but phark me, that sausage casserole should be called a Mendy special.

Originally Posted by DrWilly

The shank looks great, but phark me, that sausage casserole should be called a Mendy special.

I agree on both points.

Nice save!

I thought so too.

having a bakery we usually knock up the bases ourselves, but on this case we had a packet of thin bases kicking about that we had forgotten all about. They were practically wraps but it worked well and we might start selling this style in the bar.

I recently built an extension on the back and made a proper kitchen.