rfcsandy Posted February 18, 2009 Posted February 18, 2009 thought this was funny when watching replay of match on rangers tv i noticed an advertisment for rooster potatoes must have been telling the masses here is potatoes to be had
RFC999 Posted February 18, 2009 Posted February 18, 2009 I was pishing myself when i seen this. It was on the advertisment boards The Famine Is Over
Bakoni Posted February 18, 2009 Posted February 18, 2009 Yeah I noticed this during the game. It was the highlight of the first half.
RFC999 Posted February 18, 2009 Posted February 18, 2009 Yeah I noticed this during the game. It was the highlight of the first half. True
savenosouls Posted February 18, 2009 Posted February 18, 2009 What is even more ironic is that i believe they were developed from a variety of Irish Potato!
biotechnology Posted February 19, 2009 Posted February 19, 2009 Best Tatties on the market I always buy them Cut them into quarters & steam them wi the skins on-after 15 mins take them out & put crushed garlic/puree thru them wi salt & pepper-dont mix-then get some Lancashire cheddar & grate it & add that as well. Get some butter & put it into bowl wi the rest of ingredients & mix until its smooth & creamy. Dudes you now have ALIGOT-the best mash in the world. Here is the recipe-just found it Aligot (Mashed Potatoes with Garlic and Cheese) I first ate this mashed potato with cheese in southwest France, in the Tarn region, and it was, quite simply, the best mashed potato I've ever eaten. Research on my return revealed that it involved a special, lovely cheese called Cantal, not generally available – but after many experiments I have, I think, come up with something comparable, made with farmhouse Lancashire, which has a lovely, fresh, lactic flavour. I have created a recipe for Marinated Rump Steak specially to serve with this. Serves 2 Ingredients 1 lb (450 g) Desirée or King Edward potatoes 2 fat cloves garlic, peeled and halved lengthways 1 oz (25 g) butter 8 oz (225 g) Lancashire cheese, grated salt and freshly milled black pepper Begin this by placing the garlic in a small saucepan with the butter, then leave it on the gentlest heat possible to melt and infuse for 30 minutes. Meanwhile, thinly pare and discard the skins of the potatoes and cut them into even-sized chunks, or cut any large potatoes into quarters and small ones into halves. Place the potatoes in a steamer, then pour some boiling water straight from the kettle into a saucepan. Fit the steamer over, sprinkle the potatoes with 1 level dessertspoon of salt, put a lid on and let them steam for 20-25 minutes, until tender in the centre when tested with a skewer. After this, remove them, transfer to a large bowl (preferably a warm one) and cover with a cloth to absorb some of the steam. Now, with an electric hand whisk, switch to slow and begin to break up the potatoes, then add the butter and garlic, some black pepper and a handful of the grated cheese. Now switch the speed to high and continue adding the cheese, a handful at a time, while you whisk. There's a lot of cheese, but what will happen is that, as you whisk it in, the potatoes will turn translucent and glossy and, as you lift and whisk, it will form stiff, glossy peaks. When all the cheese is in, serve very quickly. As the cheese goes in, the mixture becomes stiff and clings to the whisk, but keep going and it will part company with the whisk eventually. Also, if you want to keep it warm, place the bowl over a pan of simmering water, but don't leave it too long.
ofb1988 Posted February 19, 2009 Posted February 19, 2009 Best Tatties on the market I always buy them Cut them into quarters & steam them wi the skins on-after 15 mins take them out & put crushed garlic/puree thru them wi salt & pepper-dont mix-then get some Lancashire cheddar & grate it & add that as well. Get some butter & put it into bowl wi the rest of ingredients & mix until its smooth & creamy. Dudes you now have ALIGOT-the best mash in the world. Here is the recipe-just found it Aligot (Mashed Potatoes with Garlic and Cheese) I first ate this mashed potato with cheese in southwest France, in the Tarn region, and it was, quite simply, the best mashed potato I've ever eaten. Research on my return revealed that it involved a special, lovely cheese called Cantal, not generally available – but after many experiments I have, I think, come up with something comparable, made with farmhouse Lancashire, which has a lovely, fresh, lactic flavour. I have created a recipe for Marinated Rump Steak specially to serve with this. Serves 2 Ingredients 1 lb (450 g) Desirée or King Edward potatoes 2 fat cloves garlic, peeled and halved lengthways 1 oz (25 g) butter 8 oz (225 g) Lancashire cheese, grated salt and freshly milled black pepper Begin this by placing the garlic in a small saucepan with the butter, then leave it on the gentlest heat possible to melt and infuse for 30 minutes. Meanwhile, thinly pare and discard the skins of the potatoes and cut them into even-sized chunks, or cut any large potatoes into quarters and small ones into halves. Place the potatoes in a steamer, then pour some boiling water straight from the kettle into a saucepan. Fit the steamer over, sprinkle the potatoes with 1 level dessertspoon of salt, put a lid on and let them steam for 20-25 minutes, until tender in the centre when tested with a skewer. After this, remove them, transfer to a large bowl (preferably a warm one) and cover with a cloth to absorb some of the steam. Now, with an electric hand whisk, switch to slow and begin to break up the potatoes, then add the butter and garlic, some black pepper and a handful of the grated cheese. Now switch the speed to high and continue adding the cheese, a handful at a time, while you whisk. There's a lot of cheese, but what will happen is that, as you whisk it in, the potatoes will turn translucent and glossy and, as you lift and whisk, it will form stiff, glossy peaks. When all the cheese is in, serve very quickly. As the cheese goes in, the mixture becomes stiff and clings to the whisk, but keep going and it will part company with the whisk eventually. Also, if you want to keep it warm, place the bowl over a pan of simmering water, but don't leave it too long.. Boab, can you better this?
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