ahhhahhhhahh he looks so fucking creepy these daysand hey mofaha, get you breakfast on
breakfistpotatoes.blogspot.com/
(breakfistpotatoes.blogspot.com/
Rapitinui get in the cage and I'll give you a treat,
Fri 15 Oct 2010, 4:36,
archived)
Oh hell yeah.Diner homefries are often a bit disappointing though.
Damn this guy is a bit clueless, good potatoes are easy to make.
(Damn this guy is a bit clueless, good potatoes are easy to make.
mofaha ┐( ˘_˘)┌ ʅ(́◡◝)ʃ,
Fri 15 Oct 2010, 4:47,
archived)
yeah looks like his blogging career didn't really take off.have you got some recipes for good potatoes? I don't really have space for one of this flat cooking things
( Rapitinui get in the cage and I'll give you a treat,
Fri 15 Oct 2010, 4:51,
archived)
Ok, what kind of potatoes do you want to make? mofaha ┐( ˘_˘)┌ ʅ(́◡◝)ʃ,
Fri 15 Oct 2010, 4:59,
archived)
I was thinking of maybe cooking them, they don't really seem to agree with me raw. Rapitinui get in the cage and I'll give you a treat,
Fri 15 Oct 2010, 5:02,
archived)
Hmmm. I'm getting attitude. A definite attitude. I'm afraid I don't think you're ready for potatoes.I think you should go somewhere quiet and practice with a radish until you feel you're ready to grow.
( mofaha ┐( ˘_˘)┌ ʅ(́◡◝)ʃ,
Fri 15 Oct 2010, 5:08,
archived)
Step 1: cut a hole in the base of a kfc bucket
(
gronkpan @vomitinglarry.bsky.social,
Fri 15 Oct 2010, 10:05,
archived)
yes, breakfist.gotta go so I'm bookmarking this thread for later in case you guys have some good potato recipes.
Coming to Wellington for my nephew's birthday, I HOPE YOU'VE FUCKING KEPT IT NICE FOR ME
Rapitinui get in the cage and I'll give you a treat,
Fri 15 Oct 2010, 5:09,
archived)
all the rain has washed the grimy bits awaynot like those untidy people in christchurch. look at the state of the place.
(
deodar ant trois minutes douche compris,
Fri 15 Oct 2010, 5:16,
archived)
Fuck it Rap, there's work to be done here. mofaha ┐( ˘_˘)┌ ʅ(́◡◝)ʃ,
Fri 15 Oct 2010, 5:16,
archived)
in case you're being seriousi like to nuke spuds for a while to soften them, slash them almost through just connected into slices, spoon over butter/oil, garlic and parsley and bake til golden.
( deodar ant trois minutes douche compris,
Fri 15 Oct 2010, 5:21,
archived)
Dammit, I wasn't going to get sucked into this but...I can seemingly always taste if a spud has been nuked... it's a weird slightly sweet undertaste which I find unpleasant.
So, if I'm going to pre-cook potatoes, I always boil them.
I reckon the water should be very salty - like seawater.
All the potato pieces should be cut approximately the same size.
Don't boil the water too hard.
If you're preparing the potatoes for frying, you want them just about cooked. Keep trying pieces, and as soon as they're just done get them out and drain them quickly and thoroughly.
Have a pan with about 2 tablespoons of very hot peanut oil or other high-heat oil ready, along with the spices.
Don't let the oil get hot enough to smoke, but it should be hot enough to make the mustard seeds start to pop in 10-15 seconds. Throw a few in every so often to test it as it heats up.
When the oil's hot enough, throw in a pinch (1/2 teaspoon) of whole black mustard seeds, a pinch of whole cumin seeds, and a large pinch of ground coriander seeds.
As soon as the spices are frying and the mustard seeds have started to pop, throw in the potatoes. They'll spit like fuck unless you've drained and shaken them really well.
Now turn the heat down to a very high medium if you know what I mean.
Throw a couple of generous pinches of raw slivered almonds into the pan.
Now toss the potatoes to cover them in the oil and fry them, flipping them occasionally until they're browning on all sides. This may take a while.
Now you can either finish browning them like this and they'll be delicious as long as you don't burn them.
Or, you can leave them slightly underbrowned and then add a generous amount of paprika; just sprinkle it right over them, flip them, sprinkle some more until they're covered.
Now just keep flipping and frying until the smell of the oil changes, you'll get this kind of roasted smell as the paprika cooks. You don't want to burn the paprika, and that happens very quickly, so as soon as the smell changes, get it off the heat and out of the pan.
I always tip fried spuds out onto kitchen paper before I serve them.
If you made the water salty enough, you shouldn't need to add any salt at any stage. If you do need more salt add it while they're in the frying pan.
(So, if I'm going to pre-cook potatoes, I always boil them.
I reckon the water should be very salty - like seawater.
All the potato pieces should be cut approximately the same size.
Don't boil the water too hard.
If you're preparing the potatoes for frying, you want them just about cooked. Keep trying pieces, and as soon as they're just done get them out and drain them quickly and thoroughly.
Have a pan with about 2 tablespoons of very hot peanut oil or other high-heat oil ready, along with the spices.
Don't let the oil get hot enough to smoke, but it should be hot enough to make the mustard seeds start to pop in 10-15 seconds. Throw a few in every so often to test it as it heats up.
When the oil's hot enough, throw in a pinch (1/2 teaspoon) of whole black mustard seeds, a pinch of whole cumin seeds, and a large pinch of ground coriander seeds.
As soon as the spices are frying and the mustard seeds have started to pop, throw in the potatoes. They'll spit like fuck unless you've drained and shaken them really well.
Now turn the heat down to a very high medium if you know what I mean.
Throw a couple of generous pinches of raw slivered almonds into the pan.
Now toss the potatoes to cover them in the oil and fry them, flipping them occasionally until they're browning on all sides. This may take a while.
Now you can either finish browning them like this and they'll be delicious as long as you don't burn them.
Or, you can leave them slightly underbrowned and then add a generous amount of paprika; just sprinkle it right over them, flip them, sprinkle some more until they're covered.
Now just keep flipping and frying until the smell of the oil changes, you'll get this kind of roasted smell as the paprika cooks. You don't want to burn the paprika, and that happens very quickly, so as soon as the smell changes, get it off the heat and out of the pan.
I always tip fried spuds out onto kitchen paper before I serve them.
If you made the water salty enough, you shouldn't need to add any salt at any stage. If you do need more salt add it while they're in the frying pan.
mofaha ┐( ˘_˘)┌ ʅ(́◡◝)ʃ,
Fri 15 Oct 2010, 6:27,
archived)
No on second thoughtspractice on a radish like I said before.
( mofaha ┐( ˘_˘)┌ ʅ(́◡◝)ʃ,
Fri 15 Oct 2010, 6:34,
archived)
WISDOMRIGHT THERE
i think i'll be trying that one
(i think i'll be trying that one
deodar ant trois minutes douche compris,
Fri 15 Oct 2010, 7:00,
archived)
GET A SPUD, RIGHT?FUCKIN PISS ON IT, SPRINKLE IT WITH SHIT, YEAH?
WHACK A TABLESPOON OF TOBASCO SAUCE ON THE FUCKER, YEAH?
THEN WRAP THAT BASTARD IN TINFOIL AND MICROWAVE FOR 30 MINS.
(,
Fri 15 Oct 2010, 5:38,
archived)
WHACK A TABLESPOON OF TOBASCO SAUCE ON THE FUCKER, YEAH?
THEN WRAP THAT BASTARD IN TINFOIL AND MICROWAVE FOR 30 MINS.
LOOK I TRIED REALLY HARD AND THIS IS WHAT YOU'VE DONEIT'S A FUCKING DISGRACE THAT'S WHAT IT IS
( mofaha ┐( ˘_˘)┌ ʅ(́◡◝)ʃ,
Fri 15 Oct 2010, 6:28,
archived)
THAT'S NOT EVEN WEE IT'S SICKThe more I look at it the more I think it's been photoshopped
mofaha ┐( ˘_˘)┌ ʅ(́◡◝)ʃ,
Fri 15 Oct 2010, 6:29,
archived)
maybe he's got a really really bad liver problem deodar ant trois minutes douche compris,
Fri 15 Oct 2010, 6:59,
archived)