"Janet" wrote

Pity you didn't check, then.

http://www.food.gov.uk/multimedia/pd...otatodec06.pdf

see p12.

http://www.certiseurope.co.uk/detail...ato-desiccant-
welcomed-as-odds-stack-up-for-a-difficult-desiccation-season.html


http://www.fwi.co.uk/Articles/16/08/...apid-burndown-
essential-in-high-blight-year.htm


Difficult to check when non of those links work for me Janet. Do you have to
subscribe?
--
Regards. Bob Hobden.
Posted to this Newsgroup from the W of London, UK

"Martin" wrote
If you don't know what they use and you only have the word for an old
farmer for it, why be horrified?

If you are not happy with your supermarket potatoes change
supermarkets. Not all supermarkets sell potatoes like you have bought.

Because I trust him, and although he may have got the chemicals mixed up he
is not wrong about the use of chemicals to remove the hulms, those that they
do use are not much better, certainly the one Janet mentioned is not nice
either according to what I've just read.

We have tried potatoes form three shops so far and all are the same. That
includes a Farm Shop that buys in potatoes.

--
Regards. Bob Hobden.
Posted to this Newsgroup from the W of London, UK

"Janet" wrote
Because I trust him, and although he may have got the chemicals mixed up
he
is not wrong about the use of chemicals to remove the hulms, those that
they
do use are not much better, certainly the one Janet mentioned is not nice
either according to what I've just read.

What have you read about it?

http://www.pan-uk.org/pestnews/Actives/glufosin.htm

which does not fill me with joy about it.


We have tried potatoes form three shops so far and all are the same. That
includes a Farm Shop that buys in potatoes.

They are perhaps all buying from the same wholesale supplier in your
area.. who stored them at the wrong temp.

I doubt that Sainsbury's and the Coop buy from the same place as Lyne Farm
Shop so it appears to be general in this area. We will try others.
--
Regards. Bob Hobden.
Posted to this Newsgroup from the W of London, UK

Did you see the link I posted? That may work. Or is gb suppressing my posts again?

"Martin" wrote

It can't be the chemicals that cause the problems in your potatoes,
otherwise they would have been like that for years and everybody would
be getting the same problem with bought potatoes.


Why can't it be the chemicals? One mentioned causes ammonia in the plant,
does that not affect the product? However I'm now thinking it is the way
they are stored after cleaning, too cold.

Perhaps they are but don't realise what a good roast potato looks and tastes
like. I've seen some sites that state how to make the perfect roast potato
that show exactly the sort of almost burnt looking and un-crisp roast
potatoes we are complaining about.
Here's one...
http://www.seriouseats.com/2011/11/t...-potatoes.html
--
Regards. Bob Hobden.
Posted to this Newsgroup from the W of London, UK

On 14/01/2013 19:05, Janet wrote:
Now I'm wondering what yours look like

Janet


I like the bits that you have to scrape off the tin bottom

--
Janet T.
Amersham

"Janet Tweedy" wrote in message
...
On 14/01/2013 19:05, Janet wrote:
Now I'm wondering what yours look like

Janet


I like the bits that you have to scrape off the tin bottom

Oh, that's where the tin man went
--
Pete C
http://www.blackberrymoon.co.uk/weather/

"Bob Hobden" wrote in message
...
"Martin" wrote

It can't be the chemicals that cause the problems in your potatoes,
otherwise they would have been like that for years and everybody would
be getting the same problem with bought potatoes.


Why can't it be the chemicals? One mentioned causes ammonia in the plant,
does that not affect the product? However I'm now thinking it is the way
they are stored after cleaning, too cold.

Perhaps they are but don't realise what a good roast potato looks and
tastes like. I've seen some sites that state how to make the perfect roast
potato that show exactly the sort of almost burnt looking and un-crisp
roast potatoes we are complaining about.
Here's one...
http://www.seriouseats.com/2011/11/t...-potatoes.html

Nice stuff, Bob! Thanks for posting.
--
--
http://www.shop.helpforheroes.org.uk/

On 1/14/2013 5:15 PM, Janet Tweedy wrote:
On 14/01/2013 19:05, Janet wrote:
Now I'm wondering what yours look like

Janet


I like the bits that you have to scrape off the tin bottom

Yum!

"Janet" wrote
I think those look gorgeous! Crisp and not "almost burnt". Maybe cut a
tad smaller than I would.

Now I'm wondering what yours look like



Golden all over and crispy crunchy on the outside with a lovely soft fluffy
centre.
--
Regards. Bob Hobden.
Posted to this Newsgroup from the W of London, UK

"Janet" wrote
I think those look gorgeous! Crisp and not "almost burnt". Maybe cut a
tad smaller than I would.

Now I'm wondering what yours look like

More like this...see last photo...

http://www.deliaonline.com/how-to-co...-potatoes.html
--
Regards. Bob Hobden.
Posted to this Newsgroup from the W of London, UK

Janet wrote:
Perhaps they are but don't realise what a good roast potato looks and tastes
like. I've seen some sites that state how to make the perfect roast potato
that show exactly the sort of almost burnt looking and un-crisp roast
potatoes we are complaining about.
Here's one...
http://www.seriouseats.com/2011/11/t...-potatoes.html

I think those look gorgeous! Crisp and not "almost burnt". Maybe cut a
tad smaller than I would.

Now I'm wondering what yours look like

The ones in the photo look like the ones my nan has made for years, and
are /not/ parboiled before roasting. They are what I grew up on, but are
not, it turns out, what I like. When my nan stopped being able to make
the Sunday lunch and others started helping, I realised that I prefer the
parboil-then-olive-oil approach, which gives a less greasy, more yellowy
(as opposed to brown) finished product.

Janet Tweedy wrote:
Now I'm wondering what yours look like

I like the bits that you have to scrape off the tin bottom

*applause*

On 14/01/2013 22:53, Bob Hobden wrote:
More like this...see last photo...

http://www.deliaonline.com/how-to-co...-potatoes.html


oh goodness and now i feel deprived as i haven't got a mermaid roasting
dish and I need to go and source desiree seed potatoes !

--
Janet T.
Amersham

On 2013-01-14 22:50:05 +0000, Bob Hobden said:

"Janet" wrote
I think those look gorgeous! Crisp and not "almost burnt". Maybe cut a
tad smaller than I would.

Now I'm wondering what yours look like



Golden all over and crispy crunchy on the outside with a lovely soft
fluffy centre.

Queen Mary Berry advises cutting potatoes into eighths, saying that the
more angles there are, the more the fat gets at the potato and crisps
it. I can't imagine what size potaotes she starts with...!
--
--
Sacha
www.hillhousenursery.com
South Devon
www.helpforheroes.org.uk