mjmooney Posted December 20, 2023 VT Supporter Share Posted December 20, 2023 <montypython> Stop this argument now, it's getting silly. </montypython> Sometimes it makes perfect sense to use Amazon, sometimes it doesn't. Link to comment Share on other sites More sharing options...
Genie Posted December 20, 2023 Share Posted December 20, 2023 Just now, Seat68 said: Absolutely, they get my money all the time. I tell you another area they fall down on, widely available, hugely popular mainstream country music. Even if it is released in this country, its either out of stock, hugely inflated in price or they have to source it from the states. In december though, thats the problem of the clowns I live with. Could be a business opportunity here! Buy it up (from America?) then list it for sale on Amazon. You can either post it yourself or get Amazon to do it. Not @bickster house though. It doesn’t have a neighbour, a garden, a bin, or storage area and the place is permanently empty. He also does not have an office where things could be delivered to either Link to comment Share on other sites More sharing options...
Seat68 Posted December 20, 2023 Share Posted December 20, 2023 Just now, Genie said: Could be a business opportunity here! Buy it up (from America?) then list it for sale on Amazon. You can either post it yourself or get Amazon to do it. Not @bickster house though. It doesn’t have a neighbour, a garden, a bin, or storage area and the place is permanently empty. He also does not have an office where things could be delivered to either I use SmartChoice Music for that, they do that work so I don't have to. 1 Link to comment Share on other sites More sharing options...
bickster Posted December 20, 2023 Moderator Share Posted December 20, 2023 3 minutes ago, Genie said: It doesn’t have a neighbour, a garden, a bin, or storage area and the place is permanently empty. You are almost correct, I really try not to know the neighbours who are also never in, I have no garden, the bins are round the back of the flats and not accessible to van driving oiks, and yes, I am rarely in. I go to work, I go home, I have my tea, I go out again most nights for a couple of hours, I come home and I got to bed. Even with an account, we only do it for stuff that can be delivered on a Sunday Link to comment Share on other sites More sharing options...
Genie Posted December 20, 2023 Share Posted December 20, 2023 I am spoilt by the fact me and the wife WFH so one or both of us are at home about 95% of the time. I don’t have to give it a second thought when ordering stuff for delivery. Link to comment Share on other sites More sharing options...
Marka Ragnos Posted December 20, 2023 VT Supporter Share Posted December 20, 2023 (edited) Any suggestions on making proper British roast potatoes for the Christmas table? I think I've got some good potatoes to start with, but I don't seem to be able to figure out the secret for roasting them to perfection. Edited December 20, 2023 by Marka Ragnos Link to comment Share on other sites More sharing options...
villa4europe Posted December 20, 2023 Share Posted December 20, 2023 (edited) 6 minutes ago, Marka Ragnos said: Any suggestions on making proper British roast potatoes for the Christmas table? I think I've got some good potatoes to start with, but I don't seem to be able to figure out the secret for roasting them to perfection. Part boil, when you drain them bash them about a bit to rough up their edges, put an oven tray in the oven first with the oil to get it hot (I'll be using the duck fat for mine) then put your part boiled bashed potatoes in to the hot fat and roast Edit - and russets crisp nicely or use maris pipers as the best all round potato Edited December 20, 2023 by villa4europe 1 Link to comment Share on other sites More sharing options...
villa4europe Posted December 20, 2023 Share Posted December 20, 2023 As a side to that as a genuine question - does anyone just do plain boiled potatoes anymore? I dont Even my mom will now do mash and roasted instead of just boiled 2 Link to comment Share on other sites More sharing options...
mjmooney Posted December 20, 2023 VT Supporter Share Posted December 20, 2023 (edited) 10 minutes ago, Marka Ragnos said: Any suggestions on making proper British roast potatoes for the Christmas table? I think I've got some good potatoes to start with, but I don't seem to be able to figure out the secret for roasting them to perfection. I fear this will be like asking how to make a cup of tea - you'll get arguments. FWIW, my approach would be: Use large potatoes, and chop so that each chunk has a round and a flat side. Parboil for about 7-8 minutes. Shake in pan, to rough up surfaces. Heat fat in hot oven (220° C) until sizzling. Some would say best to use goose fat, but I think sunflower oil is fine. Place potatoes in pan and return to oven. Cook for approx 40-45 mins, turning once. Place in a serving dish lined with kitchen paper, to absorb excess fat. Serve while still piping hot. Edited December 20, 2023 by mjmooney 2 1 Link to comment Share on other sites More sharing options...
chrisp65 Posted December 20, 2023 Share Posted December 20, 2023 Both those roasties recipes work. I guess the only other obvious thing to say, is choose floury spuds not waxy spuds. A big fat knob of butter in there with the oil can help with colour. 1 Link to comment Share on other sites More sharing options...
sidcow Posted December 20, 2023 Author VT Supporter Share Posted December 20, 2023 22 minutes ago, Marka Ragnos said: Any suggestions on making proper British roast potatoes for the Christmas table? I think I've got some good potatoes to start with, but I don't seem to be able to figure out the secret for roasting them to perfection. And make sure to apply a sprinkling of onion salt to them. 1 Link to comment Share on other sites More sharing options...
Xann Posted December 20, 2023 Share Posted December 20, 2023 One of the best roasting potatoes is hidden in plain sight, in the UK anyway. Quote Golden Wonder is a late maincrop russet skinned variety of potato. It is very dry and floury and is ideal for baking, roasting and frying,[1] but needs close attention paid when boiling, as it will disintegrate in the boiling water if left too long. https://en.wikipedia.org/wiki/Golden_Wonder_potato 2 Link to comment Share on other sites More sharing options...
MakemineVanilla Posted December 20, 2023 Share Posted December 20, 2023 The worst thing about Amazon and every other shopping on-line experience is the delivery anxiety. Admittedly things have massively improved over the last few years but the doubt never goes away. We've had flowers left on the doorstep in the rain, smashed bottles of beer, and parcels left in a recycling bin, to mention just a few. Add in the parcels meant for another address or the wrong goods entirely, and your day has started badly. Going to an actual shop finding what you want and queuing at the check-out, seems like a breeze by comparison. 2 Link to comment Share on other sites More sharing options...
Davkaus Posted December 20, 2023 Share Posted December 20, 2023 (edited) I've been using Heston's method every Sunday roast since I saw it. Similarly to @villa4europe and @mjmooney, I parboil the spuds first, but I boil them for 25-30 minutes, until they're starting to crack and almost falling apart. Then I air dry them and let them cool, stick them in an already hot oil of your choice, and roast them for far longer than you normally would. They'll start to go crispy in 45-50 minutes. Hold your nerve, leave them another 30-40 minutes, and you'll have roasties that are like glass o nthe outside, but still soft and fluffy in the middle, and if you let them start to break apart slightly in the parboil stage, the fats and flavours penetrate through to the centre. Takes 2+ hours but the peeling+parboiling can be done the night before. I usually chuck some rosemary/thyme+garlic+salt in the boiling water, and roast them with some onion+herbs, and chuck some garlic gloves in for the last half an hour too Edited December 20, 2023 by Davkaus 2 1 Link to comment Share on other sites More sharing options...
Chine Posted December 20, 2023 Share Posted December 20, 2023 19 minutes ago, chrisp65 said: A big fat knob Rooney ! 1 Link to comment Share on other sites More sharing options...
Xann Posted December 20, 2023 Share Posted December 20, 2023 4 Link to comment Share on other sites More sharing options...
Popular Post TDR V2 Posted December 20, 2023 Popular Post Share Posted December 20, 2023 1 hour ago, villa4europe said: Part boil, when you drain them bash them about a bit to rough up their edges, put an oven tray in the oven first with the oil to get it hot (I'll be using the duck fat for mine) then put your part boiled bashed potatoes in to the hot fat and roast Edit - and russets crisp nicely or use maris pipers as the best all round potato And for the vegetarians you can use shit instead of duck fat 5 Link to comment Share on other sites More sharing options...
TDR V2 Posted December 20, 2023 Share Posted December 20, 2023 1 hour ago, mjmooney said: I fear this will be like asking how to make a cup of tea - you'll get arguments. FWIW, my approach would be: Use large potatoes, and chop so that each chunk has a round and a flat side. Parboil for about 7-8 minutes. Shake in pan, to rough up surfaces. Heat fat in hot oven (220° C) until sizzling. Some would say best to use goose fat, but I think sunflower oil is fine. Place potatoes in pan and return to oven. Cook for approx 40-45 mins, turning once. Place in a serving dish lined with kitchen paper, to absorb excess fat. Serve while still piping hot. Remember to turn again or you'll be facing the wrong way to take them out Link to comment Share on other sites More sharing options...
Marka Ragnos Posted December 21, 2023 VT Supporter Share Posted December 21, 2023 (edited) Oh, thank you all! The two simple things I've never witnessed in the States -- and I may very well be ignorant of what others do, and I never watched my dad too closely -- are having hot oil in an oven in advance of adding something to the oil, and this "bashing around" the parboiled potatoes. How deep is the oil? Don't you risk starting a fire? 4 hours ago, villa4europe said: Part boil, when you drain them bash them about a bit to rough up their edges, put an oven tray in the oven first with the oil to get it hot (I'll be using the duck fat for mine) then put your part boiled bashed potatoes in to the hot fat and roast Edit - and russets crisp nicely or use maris pipers as the best all round potato 4 hours ago, villa4europe said: As a side to that as a genuine question - does anyone just do plain boiled potatoes anymore? I dont Even my mom will now do mash and roasted instead of just boiled 4 hours ago, mjmooney said: I fear this will be like asking how to make a cup of tea - you'll get arguments. FWIW, my approach would be: Use large potatoes, and chop so that each chunk has a round and a flat side. Parboil for about 7-8 minutes. Shake in pan, to rough up surfaces. Heat fat in hot oven (220° C) until sizzling. Some would say best to use goose fat, but I think sunflower oil is fine. Place potatoes in pan and return to oven. Cook for approx 40-45 mins, turning once. Place in a serving dish lined with kitchen paper, to absorb excess fat. Serve while still piping hot. 4 hours ago, chrisp65 said: Both those roasties recipes work. I guess the only other obvious thing to say, is choose floury spuds not waxy spuds. A big fat knob of butter in there with the oil can help with colour. 4 hours ago, MakemineVanilla said: The worst thing about Amazon and every other shopping on-line experience is the delivery anxiety. Admittedly things have massively improved over the last few years but the doubt never goes away. We've had flowers left on the doorstep in the rain, smashed bottles of beer, and parcels left in a recycling bin, to mention just a few. Add in the parcels meant for another address or the wrong goods entirely, and your day has started badly. Going to an actual shop finding what you want and queuing at the check-out, seems like a breeze by comparison. 4 hours ago, Davkaus said: I've been using Heston's method every Sunday roast since I saw it. Similarly to @villa4europe and @mjmooney, I parboil the spuds first, but I boil them for 25-30 minutes, until they're starting to crack and almost falling apart. Then I air dry them and let them cool, stick them in an already hot oil of your choice, and roast them for far longer than you normally would. They'll start to go crispy in 45-50 minutes. Hold your nerve, leave them another 30-40 minutes, and you'll have roasties that are like glass o nthe outside, but still soft and fluffy in the middle, and if you let them start to break apart slightly in the parboil stage, the fats and flavours penetrate through to the centre. Takes 2+ hours but the peeling+parboiling can be done the night before. I usually chuck some rosemary/thyme+garlic+salt in the boiling water, and roast them with some onion+herbs, and chuck some garlic gloves in for the last half an hour too Edited December 21, 2023 by Marka Ragnos Link to comment Share on other sites More sharing options...
fruitvilla Posted December 21, 2023 Share Posted December 21, 2023 2 minutes ago, Marka Ragnos said: hot oil in an oven Lard or saved bacon fat? 1 Link to comment Share on other sites More sharing options...
Recommended Posts