what's her secret to great potatoes?

( Naked Ape call me Caitlyn, Mon 2 Sep 2013, 14:36, 3 replies, latest was 12 years ago)

I'm sworn to secrecy.
A lot of work goes into them, though.
( Kroney, Mon 2 Sep 2013, 14:37, Reply)

I see, gaz me yeah?

( Naked Ape call me Caitlyn, Mon 2 Sep 2013, 14:37, Reply)

puts potatos in oven
roasts...
(Bonzodog29 is an unemployed sponge of the worst kind, Mon 2 Sep 2013, 14:38, Reply)

does she place each one, raw, gently into her vajoo
before roasting? I can see that could add a certain something.
( the mighty badger Aphrodite, on a bar stool, by your side, Mon 2 Sep 2013, 14:38, Reply)

Yeast?

( tangledupinblue hairy badge with moving eyes, Mon 2 Sep 2013, 14:39, Reply)

Guys. Gross.
Gross, guys. Gross.
( Kroney, Mon 2 Sep 2013, 14:41, Reply)

Hey, I'm not the one eating potatoes that their girlfriend has shoved up her candida riddled snatch

( tangledupinblue hairy badge with moving eyes, Mon 2 Sep 2013, 14:46, Reply)

Not even in my top ten artificial sweeteners

( sporters I’m sincerely gratitude to you, Mon 2 Sep 2013, 14:47, Reply)

Somewhere, Emvee's bongle just hit weaponised status.

( Kroney, Mon 2 Sep 2013, 14:49, Reply)

Who wants cottage cheese on their roasties?

( Naked Ape call me Caitlyn, Mon 2 Sep 2013, 14:42, Reply)

frottage cheese

( sporters I’m sincerely gratitude to you, Mon 2 Sep 2013, 14:42, Reply)

parboil, bash them up, season them, add a little flour, bash them up again.
lard or dripping smoking hot in a tin. Easy.
( the mighty badger Aphrodite, on a bar stool, by your side, Mon 2 Sep 2013, 14:37, Reply)

this^

( sporters I’m sincerely gratitude to you, Mon 2 Sep 2013, 14:37, Reply)

ONE DOES NOT BASH POTATOES TO BE ROASTED OR PUT "OIL" ANYWHERE NEAR THEM.
WHOLE POTATOES ROASTED IN ANIMAL FAT.

THAT IS ALL.
(Set your faces to Stunned Bigly, Mon 2 Sep 2013, 14:39, Reply)

oil is better for yorkshire puddings though as it gets hotter

( Naked Ape call me Caitlyn, Mon 2 Sep 2013, 14:41, Reply)

Oil is shit for Yorkshire puddings
Use beef dripping
( sporters I’m sincerely gratitude to you, Mon 2 Sep 2013, 14:42, Reply)

i know what you mean flavour wise, but oild DOES get hotter and therefore gets the puds to rise better

( Naked Ape call me Caitlyn, Mon 2 Sep 2013, 14:43, Reply)

I just turn the oven up

( sporters I’m sincerely gratitude to you, Mon 2 Sep 2013, 14:44, Reply)

no it doesn't.
solid animal fats have the highest smoking point.
( the mighty badger Aphrodite, on a bar stool, by your side, Mon 2 Sep 2013, 14:43, Reply)

Vegetable Oils Have Highest Smoke Points

As a rule, vegetable-based oils have higher smoke points than animal-based fats like butter or lard. The main exceptions are hydrogenated vegetable shortening, which has a lower smoke point than butter, and olive oil, which has a smoke point about equal to that of lard.
Refined Oils and Light Colored Oils

Another factor is the degree of refinement of a given oil. The more refined an oil, the higher the smoke point. That's because refining removes the impurities that can cause the oil to smoke. A simple rule of thumb is that the lighter the color of the oil, the higher its smoke point.
( Naked Ape call me Caitlyn, Mon 2 Sep 2013, 14:45, Reply)

Lard is white, SHITPANTS

( sporters I’m sincerely gratitude to you, Mon 2 Sep 2013, 14:46, Reply)

Dripping, which is what I use for anything like spuds or yorkshires
has a smoke point of 250 degrees C.

Which is higher than every single type of oil out there bar a very, very uncommon type of oddly refined olive oil.

Would you like to try this science thing again?
( the mighty badger Aphrodite, on a bar stool, by your side, Mon 2 Sep 2013, 14:49, Reply)

lard's smoking point is 188 degrees C

( Naked Ape call me Caitlyn, Mon 2 Sep 2013, 14:53, Reply)

what's lard got to do with it? I mentioned lard earlier only in the context of offereing a choice for roasties
not yorkshire pudding.
( the mighty badger Aphrodite, on a bar stool, by your side, Mon 2 Sep 2013, 14:54, Reply)

Tina Turner's fatcentric follow-up single was a singular flop.

( Kroney, Mon 2 Sep 2013, 14:55, Reply)

MARR Wars

( sporters I’m sincerely gratitude to you, Mon 2 Sep 2013, 14:56, Reply)

Tina Turner's later efforts really lacked the sex appeal

( sporters I’m sincerely gratitude to you, Mon 2 Sep 2013, 14:55, Reply)

Eat shit, dobber.

( Kroney, Mon 2 Sep 2013, 14:56, Reply)

Isn't that your job?

( sporters I’m sincerely gratitude to you, Mon 2 Sep 2013, 14:56, Reply)

Oh, sorry, I lie
Having looked it up, I forgot that Avacodo oil and Tea seed oil also have smoke points over 250. So as long as you are using one of those you're entirely correct.

Otherwise you're talking shite.
( the mighty badger Aphrodite, on a bar stool, by your side, Mon 2 Sep 2013, 14:53, Reply)

Avocado, Mustard, Tea seed and Safflower?
Mighty my arse.
(Set your faces to Stunned Bigly, Mon 2 Sep 2013, 14:53, Reply)

I do apologise for operating from memory rather than wikipedia
please forgive me.
( the mighty badger Aphrodite, on a bar stool, by your side, Mon 2 Sep 2013, 14:55, Reply)

I wasn't the one giving "smoking points".

(Set your faces to Stunned Bigly, Mon 2 Sep 2013, 14:59, Reply)

Since the "smoking point"
is the only relevant thing in the debate, not giving it would be a little pointless, no?
( the mighty badger Aphrodite, on a bar stool, by your side, Mon 2 Sep 2013, 15:02, Reply)

None of which you were correct about.

(Set your faces to Stunned Bigly, Mon 2 Sep 2013, 15:03, Reply)

yes I was.
Dripping. 250 C. The only relevant one in the context of the discussion, that being "dripping has a higher smoke point that oil"

I only mentioned one out of four very obscure oils that have smoke points over 250. None of which are used by Nakers (or anyone) for cooking yorkshire puddings.

I can see you need some practice at this right/wrong thing, don't you?
( the mighty badger Aphrodite, on a bar stool, by your side, Mon 2 Sep 2013, 15:07, Reply)

Lard smoke point is 188. I realise now dripping is not the same.

(Set your faces to Stunned Bigly, Mon 2 Sep 2013, 15:12, Reply)

I will admit to being genuinely surprised about lard.
I don't use it because the flavour is a bit strong, but generally, solid animal fats are very high smoke point (both dripping and clarified butter are 250 ish) so I dunno what's in lard that fucks it up.
( the mighty badger Aphrodite, on a bar stool, by your side, Mon 2 Sep 2013, 15:15, Reply)

were we talking about yorkshire pudding? NO.
But sunflower or vegetable oil is the way I go if not dripping.
(Set your faces to Stunned Bigly, Mon 2 Sep 2013, 14:44, Reply)

go and bake a bagel hop along

( Naked Ape call me Caitlyn, Mon 2 Sep 2013, 14:46, Reply)

I use beef dripping for mine

( sporters I’m sincerely gratitude to you, Mon 2 Sep 2013, 14:41, Reply)

one fucking does bash them, you prole.
increases the surface area for hot fat action thus increasing the thickness of the crispiness layer.
( the mighty badger Aphrodite, on a bar stool, by your side, Mon 2 Sep 2013, 14:44, Reply)

Bollocks.
Small roasties are crap. They are not fucking chips you northern monkey.
(Set your faces to Stunned Bigly, Mon 2 Sep 2013, 14:46, Reply)

You can have big potatos cut in half or even quarters
You fucktard,
(Bonzodog29 is an unemployed sponge of the worst kind, Mon 2 Sep 2013, 14:49, Reply)

NO YOU CAN'T.

(Set your faces to Stunned Bigly, Mon 2 Sep 2013, 14:54, Reply)

I didn't say they were small.
Where the fuck did you get small from?

Big. one huge spud chopped into 4. parboil. bash. fat.
( the mighty badger Aphrodite, on a bar stool, by your side, Mon 2 Sep 2013, 14:51, Reply)

From you above,
do you "bash them up" into one big piece? Course not, knobber.
(Set your faces to Stunned Bigly, Mon 2 Sep 2013, 14:57, Reply)

I don't know what the word "bash" means in London, sonny jim
I am talking about shaking them around in the pan for a bit to rough up the edges.

Fucking typical southerners, falling into small pieces at the slightest hint of being bashed.
( the mighty badger Aphrodite, on a bar stool, by your side, Mon 2 Sep 2013, 14:59, Reply)

I invite you to Sunday dinner where you will soon be eating your poorly chosen "smoking points"
along with the beust beef, yorkshires and spuds you have ever tasted.

Then we'll see who bashes who.
(Set your faces to Stunned Bigly, Mon 2 Sep 2013, 15:02, Reply)

A roast dinner-off?
I like it.

Incidentally, since we are both using the same "smoking point" for our yorkshires and spuds, you realise that if mine are poorly-chosen, so are yours?
( the mighty badger Aphrodite, on a bar stool, by your side, Mon 2 Sep 2013, 15:04, Reply)

Yes.

(Set your faces to Stunned Bigly, Mon 2 Sep 2013, 15:08, Reply)

splendid
incidentally, which cut of beef do you prefer to roast? if we're nailing down the rights and wrongs of roast accompaniments we might as well go for the big one.
( the mighty badger Aphrodite, on a bar stool, by your side, Mon 2 Sep 2013, 15:13, Reply)

Bone in rib.

(Set your faces to Stunned Bigly, Mon 2 Sep 2013, 15:25, Reply)

fuck yeah.
OK, the world's all right again.
( the mighty badger Aphrodite, on a bar stool, by your side, Mon 2 Sep 2013, 15:26, Reply)

I do feel a third, impartial participant is called for
I'm willing to put myself forward for this demanding role.
( The Light in Chains don't touch the Pope's boner, Mon 2 Sep 2013, 15:22, Reply)

The fantastically gay horse is correct

( sporters I’m sincerely gratitude to you, Mon 2 Sep 2013, 14:46, Reply)

Shush, babes.
You're embarrassing yourself.
(Set your faces to Stunned Bigly, Mon 2 Sep 2013, 14:47, Reply)

I am not!
I do big roasties
( sporters I’m sincerely gratitude to you, Mon 2 Sep 2013, 14:48, Reply)

If you mean "rough the edges" then OK.
"bash" is incorrect.

Roasties should be a top and tailed whole peeled potato.
(Set your faces to Stunned Bigly, Mon 2 Sep 2013, 14:50, Reply)

no, this is incorrect, the crispy shell to fluffy interior ratio would be all wrong
a quartered potato is usually about right
( Naked Ape call me Caitlyn, Mon 2 Sep 2013, 14:55, Reply)

You are wrong. They are not "scraps" from the chippy.
They should be whole peeled spuds, crispy on the outside and like creamy mash inside.
(Set your faces to Stunned Bigly, Mon 2 Sep 2013, 14:58, Reply)

incorrect
also the more angles a potatoe has the crsipier it'll go, round is the WORST shape
( Naked Ape call me Caitlyn, Mon 2 Sep 2013, 15:02, Reply)

bash is a little strong, "toss" would be better

( Naked Ape call me Caitlyn, Mon 2 Sep 2013, 14:47, Reply)

yeah but what about the spuds ahahahahaha

(Bonzodog29 is an unemployed sponge of the worst kind, Mon 2 Sep 2013, 14:50, Reply)

They Baled out

( sporters I’m sincerely gratitude to you, Mon 2 Sep 2013, 14:56, Reply)

That's the first two thirds of her process, yeah.

( Kroney, Mon 2 Sep 2013, 14:38, Reply)

By the way, answer my question in the last thread, Mr Scientist.

( Kroney, Mon 2 Sep 2013, 14:39, Reply)

There's nothing else you can do.
apart from "cook them properly" which I take as a given, and maybe a bit of rosemary and whole garlic in the fat.

NOTHING, I tell you.
( the mighty badger Aphrodite, on a bar stool, by your side, Mon 2 Sep 2013, 14:40, Reply)

you can dust with polenta, makes them really crispy, but is cheating

( Naked Ape call me Caitlyn, Mon 2 Sep 2013, 14:40, Reply)

Turns out this is a bit of a contentious subject.

( Kroney, Mon 2 Sep 2013, 14:40, Reply)

polenta?

( Naked Ape call me Caitlyn, Mon 2 Sep 2013, 14:40, Reply)

Nope

( Kroney, Mon 2 Sep 2013, 14:40, Reply)

Aunt Bessies

( MEATSNAKE Richard Hammond, Mon 2 Sep 2013, 14:40, Reply)