The Humble Potatoe..lol.

Submitted: Saturday, Mar 31, 2012 at 18:35
ThreadID: 92925 Views:2089 Replies:8 FollowUps:19
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What a versatile vege as far as cooking is concerned. Fried as chips, Boiled whole,mashed, potatoe salad, put em in a stew,Fritters, Goes on & on with the buggers, My favourite is mashed with onion and a smeer of butter,...and you can take them anywhere..lol.



Cheers Axle.
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Reply By: Axle - Saturday, Mar 31, 2012 at 18:38

Saturday, Mar 31, 2012 at 18:38
OOPS must have been looking at my foot when i spelt that!
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Reply By: Member - John (Vic) - Saturday, Mar 31, 2012 at 18:47

Saturday, Mar 31, 2012 at 18:47
Oh yeah!!
A great bit of kit!! :))

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Reply By: Rockape - Saturday, Mar 31, 2012 at 19:08

Saturday, Mar 31, 2012 at 19:08
Axle,
many years ago I carted the odd POTATOE or two.

The Potatoes never gave me any problem, they never answered back and behaved themselves well, not like carting grain where they said I was always overloaded.

Must have been something in the water that caused that.

May the tatty always be king of the veggies.
RA.

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Follow Up By: Axle - Saturday, Mar 31, 2012 at 19:26

Saturday, Mar 31, 2012 at 19:26
G/Day RA,...LOL theres always a story, ..I had a job years ago up at Dorrigo NSW,pickingi the things up off the ground after the digger went through, In the middle of winter when the frost hit,its a wonder i even look at the things ..lol.

Cheers Axle.
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Follow Up By: Rockape - Saturday, Mar 31, 2012 at 19:50

Saturday, Mar 31, 2012 at 19:50
Axle,
good stuff because this is how knowledge is transferred.

May the humble tattie rule

Ra.
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Follow Up By: Dave(NSW) - Saturday, Mar 31, 2012 at 20:32

Saturday, Mar 31, 2012 at 20:32
Hey RA,
If you chased the weasels out of the grain you would have been able to load another 1/2 ton LOL.
Dave.
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Follow Up By: Fred G NSW - Sunday, Apr 01, 2012 at 02:05

Sunday, Apr 01, 2012 at 02:05
Dave, ya just have to teach them to jump in the air as ya rolling over the scales LOL.
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Follow Up By: Member - allan t (NT) - Sunday, Apr 01, 2012 at 10:16

Sunday, Apr 01, 2012 at 10:16
Hi All
That bought back some memories Dorrigo spuds I grew up there ,they grew the best
sebagoes are still my favourite used to bring a 3 bshl bag back to Darwin when I visited
now growers are to keen to harvest everything yo early dont let the tops die off hence sappy and wont keep.
I feel better now had my winge for the day loool!!
allan
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Follow Up By: Member - Dunworkin (WA) - Sunday, Apr 01, 2012 at 23:26

Sunday, Apr 01, 2012 at 23:26
allan t, I'm with you, the tatta of today is not the tatta of yesterday.... but still my favourite vegie....

Cheers

D


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Reply By: GT Campers - Saturday, Mar 31, 2012 at 19:48

Saturday, Mar 31, 2012 at 19:48
My favourite is to wrap them in foil, bake in coals, the serve with butter, rock (or lake) salt and sour cream. YUM

Now that you mention it Axle, spuds are the ultimate off-road vege as they don't bruise, don't need a fridge and don;t need water to cook. (They don't even need foil)
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Follow Up By: Axle - Saturday, Mar 31, 2012 at 20:01

Saturday, Mar 31, 2012 at 20:01
Lol, ...The ultimate off road Vege!!!,,Now this is a new one.


Cheers Axle.
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Follow Up By: Michael ( Moss Vale NSW) - Saturday, Mar 31, 2012 at 20:07

Saturday, Mar 31, 2012 at 20:07
Gday Axle !! I thought you were the Ultimate Off Road Vege!!! ;)) Keep them coming to keep this forum awake!! LOL!! Michael



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Follow Up By: Axle - Saturday, Mar 31, 2012 at 20:29

Saturday, Mar 31, 2012 at 20:29
Hahahahaha,...Thanks mate, ..I don't like things going stale..lol



Cheers Axle.
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Follow Up By: spudseamus - Saturday, Mar 31, 2012 at 23:08

Saturday, Mar 31, 2012 at 23:08
I reckon he has a chip on his shoulder ;o)
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Follow Up By: Members Pa & Ma. - Monday, Apr 02, 2012 at 17:34

Monday, Apr 02, 2012 at 17:34
Back again,
Yes they do bruise & Dunworkin... You're right. It's the way the commercial growers grow them these days so they can get in 2 crops per year.
Love the 2 jokes.
Take care, safe travels.
Bye for now. Ma.
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Reply By: Fred G NSW - Sunday, Apr 01, 2012 at 02:03

Sunday, Apr 01, 2012 at 02:03
Listen up you blokes. This is fair dinkum.

We all know that our Irish mates are synonymous with the humble spud, or murphy as many would call the spud.

You know, that's why our our Irish mates going by the moniker of Murphy often inherit the nickname of spud, e.g. Spud Murphy.

Now.... I suppose you have often wondered why the poor old bl@@dy Irish have most of the worlds spud supplies, and the Arabs have all the bl@@dy oil supplies ??

It's simple.

The Irish had first pick.


As for spud receipe's, what about a good old potato bake. Spuds sliced in white sauce, with onions and bacon, and topped with melted cheese?
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Reply By: Notso - Sunday, Apr 01, 2012 at 09:44

Sunday, Apr 01, 2012 at 09:44
Mashed with heaps of Butter and dash of milk with White Pepper, not black! A piece of steak and gravy made from the pan you fried the steak in. Perhaps a few peas and carrot just to satisfy the nutritionists among us.
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Follow Up By: Member - Dunworkin (WA) - Sunday, Apr 01, 2012 at 23:30

Sunday, Apr 01, 2012 at 23:30
Notso, make that lamb chops and I'm in........LOL


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Reply By: Member - David M (SA) - Sunday, Apr 01, 2012 at 15:11

Sunday, Apr 01, 2012 at 15:11
Also very good for melting small gold nuggets. Acts as a crucible. :)
Dave.
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Follow Up By: Member - Dunworkin (WA) - Sunday, Apr 01, 2012 at 23:31

Sunday, Apr 01, 2012 at 23:31
Mmmmmm....interesting snippet there.


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Follow Up By: Notso - Monday, Apr 02, 2012 at 09:40

Monday, Apr 02, 2012 at 09:40
Yep, they created an amalgam of mercury and gold by extracting gold from the crushed Quartz. Then put it inside the slightly hollowed out tater then heated the tater to evaporate the mercury off, leaving the gold behind in the hollow. They them Mashed the Tater and extracted the mercury from the mash and re-used it.

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Follow Up By: Members Pa & Ma. - Monday, Apr 02, 2012 at 16:50

Monday, Apr 02, 2012 at 16:50
Hi,
How interesting.
Now for a lesson from present day potato growers.
We work on a certified seed growing Potato farm, it also grows beef.
The cattle love potatoes & for us this saves a lot of waste but you've got to
chop the potatoes so they don't choke the cattle.
We don't own , we only work there but after 25 years you learn a lot.
Being certified seed growers, we get to taste many new varieties.

The thing is these days is that the y're trying to cater for different recipes.
Sebago & Pontiac, both old varieties & we still grow Pontiac but what is happening now is that they're using these older ones to create a new variety.
They start off with a number & if they become popular they are then given a name. The Sequoia is another older one they use to create a new variety.
Some of the ones we grow don't get into the supermarkets.

My advice to you is not to buy washed potatoes. Buy brushed.
There are yellow fleshed varieties out now which are beautiful, but people won't buy them because they look a bit green.Don't eat green on any potato
Potatoes should always be covered in the shops or they can go green.

Even when they're cert seed like ours are there are varied quarantine
issues. Top W.A. particularly.
There is a variety available now called Pink Kiss, they're a white pot but have a pink kiss over the eyes, they're a good all rounder & last well. Take care, safe travels.
Bye for now, Ma.
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Follow Up By: Member - Dunworkin (WA) - Monday, Apr 02, 2012 at 17:17

Monday, Apr 02, 2012 at 17:17
Hi Ma, we still have the Potatoe Board over here which keeps it under control, we use to be able to buy the spuds off the farms near Albany by the wheat bag full, they would last us about 6 weeks, (Love our spuds) but now we only have a few varieties to choose from, I usually do buy the brushed spuds when they are around but that's not very often these days. I find the Ruby Lou the best over here, I've tried the yellow flesh variety but have chosen the others as a more all round potatoe, the problem mainly is the fact they are often bad inside which sometimes is hard to pick in the store.
Thanks for your reply Ma, it's an interesting read from the other side.
Cheers
D


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Follow Up By: Members Pa & Ma. - Monday, Apr 02, 2012 at 17:48

Monday, Apr 02, 2012 at 17:48
Hi again Dunworkin,
The Ruby Lou are best roasted.
They got that name from the colour of the lipstick the barmaid was wearing when they were naming them.
A lot of the Pink varieties will go black in the centre a day after cooked or if you put them in the Microwave.
They were created to replace Desiree because Desiree get bad scab. I would prefer desiree any time.

These potatoes are best in salads.
Take care.
Bye for now Ma.
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Follow Up By: Member - Dunworkin (WA) - Monday, Apr 02, 2012 at 23:12

Monday, Apr 02, 2012 at 23:12
I agree with you Ma, they are good in the potatoe salad, I do find them the best for roasting, and the best of the bad lot for chips LOL. They just aren't the 'Old Spud' that we use to have but then what is the same as it use to be except the outback of Aus. LOL, even that's not the same as there are more people who have found it.......


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Reply By: Members Pa & Ma. - Monday, Apr 02, 2012 at 17:09

Monday, Apr 02, 2012 at 17:09
Hi Axle.
Hope this finds you well, try them with a smidgen of Australian wholegrain mustard.
I can't have salt so.

Boil Potatoes in unsalted water.
Drain until there is enough water(don't add milk or butter) is left to mash them in. You're not tipping all the goodness away.
If you a can't stand the natural taste add a bit of the mustard. You will really taste a true & healthy potato.

Have you tried Jaffles?,you can mash them up & mix them with a large can of tuna & juice or a can of chicken breast pieces but forget the juice.
Take care, safe travels.
Bye, Ma.
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Follow Up By: Members Pa & Ma. - Wednesday, Apr 04, 2012 at 10:00

Wednesday, Apr 04, 2012 at 10:00
Forgot to say that if you're going to mix the Potato with the Tuna & juice. Drain the potatoes first or you'll have soup or visa versa.
You can bake them in foil & then mix with the Tuna with juice.Have as is or with extras, in or not in a Jaffle. The Jaffle just makes it more filling, & goes further round.
Take care, safe travels Ma.
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