Home Page
   Articles
       links
About Us    
Traders        
Recipes            
Latest Articles
Boiled spuds
Page Previous  1, 2, 3  Next
 
Post new topic   Reply to topic    Downsizer Forum Index -> Recipes, Preserving, Homebrewing
Author 
 Message
tahir



Joined: 28 Oct 2004
Posts: 45389
Location: Essex
PostPosted: Thu Feb 24, 05 2:41 pm    Post subject: Reply with quote
    

Don't you get problems with slugs? I only tried it once, an extremely tasty potato but the slugs enjoyed them too, virtually every tuber had been attacked.

chrissy



Joined: 20 Feb 2005
Posts: 238
Location: Pangbourne
PostPosted: Thu Feb 24, 05 3:19 pm    Post subject: Reply with quote
    

I find floury potatoes which I prefer can break up if you boil them just a little too much so I steam 'em. I love new ones boiled though.

wellington womble



Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands
PostPosted: Thu Feb 24, 05 5:57 pm    Post subject: Reply with quote
    

boiled potatoe free zone here (ugh - mash or baked is so much tastier) except for new, which is different.

On the chips front, almost never have chips - we have potatoe wedges - cut up spuds (skin on, unless you're not as lazy as me!) tossed in olive oil, garlic and herbs (I like rosemary and thyme) and roasted until cruncy (about 35 - 40 mins) works with new pots too. Much better than chips

moggins



Joined: 24 Feb 2005
Posts: 942
Location: Gloucester
PostPosted: Thu Feb 24, 05 7:14 pm    Post subject: Reply with quote
    

Boiled spuds are lovely with salad cream.

Nanny



Joined: 17 Feb 2005
Posts: 4520
Location: carms in wales
PostPosted: Thu Feb 24, 05 7:41 pm    Post subject: boiled spuds Reply with quote
    

i quite like them with melted butter and a sprinling of parsley i think they are quite nice

we used to have "salt " potatoes at home which were small spuds boiled in salt water in their skins and then eaten.maybe a bit like your nuggets nvm

really lovely again with butter and served alongside of thick slabs of baked ham, beefsteak tomatoes and really fresh sweet corn which is as big as a horses leg and comes off the plant and into the pot

can't beat that as a summer dinner outside in the back yard with a few friends around

Treacodactyl
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 25795
Location: Jumping on the bandwagon of opportunism
PostPosted: Thu Feb 24, 05 8:03 pm    Post subject: Reply with quote
    

I do eat boiiled spuds. Mainly new potatos but the pink fir apples were very good boiled and they were very good when old as well.

I would always grow them if we had the space.

Fullup



Joined: 09 Dec 2004
Posts: 183
Location: Under water
PostPosted: Fri Feb 25, 05 9:14 am    Post subject: Reply with quote
    

This is probably a dumb question but why do we call potatoes 'Spuds'. I call them this all the time but I've no idea where the name came from.

Gervase



Joined: 17 Nov 2004
Posts: 8655

PostPosted: Fri Feb 25, 05 4:03 pm    Post subject: Reply with quote
    

Boiled spuds are the only thing to have with a lump of fatty boiled bacon. A nice floury variety to soak up the salty, fatty juice - ah bliss!

tahir



Joined: 28 Oct 2004
Posts: 45389
Location: Essex
PostPosted: Fri Feb 25, 05 4:07 pm    Post subject: Reply with quote
    

Fullup wrote:
This is probably a dumb question but why do we call potatoes 'Spuds'.


Good question

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 42207
Location: North Devon
PostPosted: Fri Feb 25, 05 4:10 pm    Post subject: Reply with quote
    

Because you dig them up using a 'spud'.

Fullup



Joined: 09 Dec 2004
Posts: 183
Location: Under water
PostPosted: Fri Feb 25, 05 5:29 pm    Post subject: Reply with quote
    

aaah..I see and a spud is...?

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 42207
Location: North Devon
PostPosted: Fri Feb 25, 05 5:33 pm    Post subject: Reply with quote
    

A small narrow digging tool with a spadelike blade: a stumpy person or thing
According to Chambers, I believe you can use either to lift spuds.

Fullup



Joined: 09 Dec 2004
Posts: 183
Location: Under water
PostPosted: Fri Feb 25, 05 5:37 pm    Post subject: Reply with quote
    

Oh I see. So I can call the wife a spud from now on then.

Only from a distance though...not that brave.

Gai



Joined: 31 Dec 2004
Posts: 408
Location: Ireland
PostPosted: Mon Feb 28, 05 9:13 pm    Post subject: Reply with quote
    

Maybe it's an Irish thing but we have spuds most days. Never boiled though, everything gets steamed in this house. Sometimes they then get mashed with milk, butter, salt, pepper & an egg. Most times though they just get served up out of the steamer. Leftovers are fried with onion the following day. We grow British Queens and Kerr's Pinks.

percypony



Joined: 06 Jan 2005
Posts: 146
Location: Hants
PostPosted: Wed Mar 02, 05 10:37 am    Post subject: Reply with quote
    

I agree with Wellington Womble on this one. We have 'healthy chips' in our house!
Just par boil a few spuds, cut into wedges/chunks/however you like your chips. Spary with fry light and add a little herbs/garlic powder and then bung in the oven for 30-40 mins.
I couldn't give up chips for boiled potatoes! Yuck!

Post new topic   Reply to topic    Downsizer Forum Index -> Recipes, Preserving, Homebrewing All times are GMT
Page Previous  1, 2, 3  Next
Page 2 of 3
View Latest Posts View Latest Posts

 

Archive
Powered by php-BB © 2001, 2005 php-BB Group
Style by marsjupiter.com, released under GNU (GNU/GPL) license.
Copyright © 2004 marsjupiter.com