The Humble Potatoe..lol.

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.

Axle,
good stuff because this is how knowledge is transferred.

May the humble tattie rule

Ra.

Hey RA,
If you chased the weasels out of the grain you would have been able to load another 1/2 ton LOL.
Dave.

Dave, ya just have to teach them to jump in the air as ya rolling over the scales LOL.

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

allan t, I'm with you, the tatta of today is not the tatta of yesterday.... but still my favourite vegie....

Cheers

D

Lol, ...The ultimate off road Vege!!!,,Now this is a new one.


Cheers Axle.

Gday Axle !! I thought you were the Ultimate Off Road Vege!!! ;)) Keep them coming to keep this forum awake!! LOL!! Michael

Hahahahaha,...Thanks mate, ..I don't like things going stale..lol



Cheers Axle.

I reckon he has a chip on his shoulder ;o)

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.

Notso, make that lamb chops and I'm in........LOL

Mmmmmm....interesting snippet there.

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.

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.

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

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.

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.......

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.