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Quote:

Originally Posted by Sundae (Post 922100)

Yeah but no but yeah...
I forgot about us not being properly grown-up.
And neither of us (me n D) have the childer. So I probably was thinking in unrealistic terms.
We'd have to tuck them in the coal celler if we did.

Glatt backs me up on the chicken front though, so I win anyway.
Except mysteriously, I found out Carruthers had a Just-Rol in his possession today. Along with dog food. No, he does love his father, he does, he really does.

Is that libel?

:D:D:D

ETA:

Attachment 50418

Why do they call 'em 'new potatoes'? It's not they're selling used potatoes...

^^^Ali Larter, btw...

Quote:

Originally Posted by Gravdigr (Post 926367)

Why do they call 'em 'new potatoes'? It's not they're selling used potatoes...

Why do they add a price... It's not that they are giving them away...
It's from an old Abbott and Costello routine starting with a road-side sign:

Quote:

FRESH EGGS
FOR SALE

Quote:

Originally Posted by Gravdigr (Post 926367)

Why do they call 'em 'new potatoes'? It's not they're selling used potatoes...

Quote:

New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and unlike their fully grown counterparts, they keep their shape once cooked and cut. They are also sweeter because their sugar has not yet converted into starch, and are therefore particularly suited to salads.

Jersey Royals are the best known variety, and their appearance in late April heralds the beginning of the summer. Other varieties include Pentland Javelin and salad potatoes, which are best eaten cold.

Availability

New potatoes are in season from April to July.

Choose the best

Choose new potatoes that are firm, dry and blemish-free. Unwashed potatoes last longer as the dirt protects them from bruising and general deterioration.

Prepare it

You don't need to peel new potatoes; just rinse to remove any dirt and cook whole. To boil, place potatoes into a pan of lightly salted water, bring to the boil, simmer until tender (about 10 minutes) and drain. Dress new potatoes as soon as they are cooked to help them absorb the flavour of the butter or oil (this way you will also use less).

Store it

Store new potatoes in a cool, dark, well-ventilated place. They should be used within a few days of purchase.

Alternatives

Try medium potato.

BBC Link

New spuds seem to be available throughout the winter. They are either imported or stored. Quite how they manage to store them for several months without deterioration, I don't know.

Jersey Royals (see above) are the best. Had some for lunch today and looking forward to buying some more at the market on Thursday.

I like Charlotte potatoes myself.
But I will use Jersey Royals when I make you a salad of course. As long as I can have Caesar dressing and shaved Parmesan. I'll keep the jalapenos as a side.

Quote:

Quite how they manage to store them for several months without deterioration, I don't know.

Keep them cool, dry, and in the dark, they'll keep for months.

If all else fails...

Hard to think of a situation where you could replace lard with potato puree.

Love their slogan - "Nalley's is Adequate." Could this be a parody?

You're thinking of lard as a cooking lube, but people use to eat lard like mayo, at least the ad guys tried to persuade everyone they should.

Parody? Could be... kind of hope so, because it sound disgusting. But then again, people did eat lard. :haha:

When my Dad was a kid they used lard and bacon grease like butter.

I cook with bacon grease all the time. It's super good with brussels sprouts. Never used straight-up lard, though.

When I lived in Germany, our neighbors introduced us to schmaltz on bread. Basically lard as a spread. It was both good and disgusting at the same time.

I use bacon grease as a flavoring agent.

Put a little in green beans, pintos, black eyed peas, etc...