the link I posted suggested that there was a growing tendency to move away from chemical shoot suppressants to colder storage.

On 14/01/2013 23:49, wrote:
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.


They say goose fat is best, followed by beef and pork in that order.
Vegetable oils don't do it for me

On 2013-01-15 10:49:36 +0000, stuart noble said:

On 14/01/2013 23:49, wrote:
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.


They say goose fat is best, followed by beef and pork in that order.
Vegetable oils don't do it for me

I usually use olive oil and I'm quite happy with that. But some of the
fat/juices from the roast are spooned over the potatoes while cooking,
too.
--
--
Sacha
www.hillhousenursery.com
South Devon
www.helpforheroes.org.uk

stuart noble wrote:
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.


They say goose fat is best, followed by beef and pork in that order.
Vegetable oils don't do it for me

The ones I grew up with were done with the roast, so would have been
animal fat. I definitely prefer them cooked in olive oil (ignoring
that I wouldn't eat them in animal fat now, even if I would, I wouldn't.
If that makes sense)

"stuart noble" wrote

They say goose fat is best, followed by beef and pork in that order.
Vegetable oils don't do it for me

Yes, we use Goose Fat which is available at most supermarkets these days, we
used to have to get it from France, and would fill the car with wine, cheese
and goose fat. I understand Duck Fat is the best but I've never seen that
for sale.
--
Regards. Bob Hobden.
Posted to this Newsgroup from the W of London, UK

"Bob Hobden" wrote in message
...
"stuart noble" wrote

They say goose fat is best, followed by beef and pork in that order.
Vegetable oils don't do it for me

Yes, we use Goose Fat which is available at most supermarkets these days,
we used to have to get it from France, and would fill the car with wine,
cheese and goose fat. I understand Duck Fat is the best but I've never
seen that for sale.
--
Regards. Bob Hobden.
Posted to this Newsgroup from the W of London, UK

Just seen Duck Fat in our local Morrison's.

Goose Fat is now available but my wife had to ask for it.

"There's no demand for it" was what we were greeted with when we asked for
it. "Oh yes there is. We want it" and it was reinstated.

Try it

Mike


--

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I'm an Angel, honest ! The horns are there just to keep the halo straight.

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I'm an Angel, honest ! The horns are there just to keep the halo straight.

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