Re: Food thread ... another serving ... : Tue Nov 01, 2011 5:25 pm  

WIZEB wrote:

Amazingly the old lady used to use her Lurpak butter in the mashing process.

Let me tell you, that was a rarity indeed.
We were confined to the big tub of Stork SB and any evidence of going anywhere near her butter was deemed a treasonable act in our household.

Butter, bacon fat or cream only should be used in mash. Never, ever put milk in unless you want it runny

Re: Food thread ... another serving ... : Tue Nov 01, 2011 5:38 pm  

cod'ead wrote:

Butter, bacon fat or cream only should be used in mash. Never, ever put milk in unless you want it runny

It's all about knowing your ingredient quotas.
I add a drop of milk, not a lot, just a little.
I don't do sloppy spud, I'm meticulously careful when adding.

Re: Food thread ... another serving ... : Tue Nov 01, 2011 6:08 pm  

WIZEB wrote:

It's all about knowing your ingredient quotas.
I add a drop of milk, not a lot, just a little.
I don't do sloppy spud, I'm meticulously careful when adding.

Sorry but I reckon milk is useful for only three things: poaching smoked fish and turning into cream, butter & cheese

Re: Food thread ... another serving ... : Tue Nov 01, 2011 6:11 pm  

cod'ead wrote:

Sorry but I reckon milk is useful for only three things: poaching smoked fish and turning into cream, butter & cheese

Don't you give your moggies a slurp on some now and again?

Re: Food thread ... another serving ... : Tue Nov 01, 2011 6:22 pm  

WIZEB wrote:

Don't you give your moggies a slurp on some now and again?

No chance, they shit through the eye of a needle on cow's milk

Re: Food thread ... another serving ... : Wed Nov 02, 2011 8:48 am  

well we had our homemade chicken soup. its a work in progress.
put too much rice in so next time will try a bit of pearl barley instead and also we will lose the parsnip. a part from that though was tasty and cheap.

Re: Food thread ... another serving ... : Wed Nov 02, 2011 9:37 am  

WIZEB wrote:

One mustn't overdo with milk and butter when mashing the hash mind.

It needs to be of fairly solid texture then the baked beans liquidate well.

Slop is a no-no.

Agreed on the butter and milk.
Baked beans with any kind of mash ... nope ... not for me.
In fact baked beans (for me) only belong on toast, I don't like the way the sauce permeates and smothers the flavour of everything else on the plate, so I don't even include them in a full English.

Even for putting them on toast, I simmer them until the sauce is reduced to being so thick that it doesn't run anywhere.

Again, of course, each to their own.

Re: Food thread ... another serving ... : Wed Nov 02, 2011 10:36 am  

for a mashy feast try a bowl of this. http://frenchfood.about.com/od/sidedishes/r/aligot.htm

for a mashy feast try a bowl of this. http://frenchfood.about.com/od/sidedishes/r/aligot.htm

Re: Food thread ... another serving ... : Wed Nov 02, 2011 10:48 am  

El Barbudo wrote:

I don't even include them in a full English.

Even for putting them on toast, I simmer them until the sauce is reduced to being so thick that it doesn't run anywhere.

You are correct, beans don't belong on a breakfast plate.

You are wrong, beans in thick reduced sauce are fit only for the bin.

Re: Food thread ... another serving ... : Wed Nov 02, 2011 11:00 am  

I quite often substitute potatoes with Spätzle, a German noodle served with lashings of butter. If you've got a potato ricer, it's easy enough to make your own and home-made is far preferrable to shop-bought