| Lochalsh
|
Sorry. It's "You fry fish better than my son-in-law does." (You might cut and past and google the Greek, though I'm not certain it would work.)
Reply #1241. Aug 17 10, 11:54 AM
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| lesley153
|
That's so sad. And notice that the big mouth has been on a man, every time? I have a lot of reasons for no longer wanting contact with my cousin, nothing to do with our cooking abilities.
I don't think we can get Yukon Gold, or anything like them here, but they sound appealing, and it's a beautifully simple recipe which I think VM could try safely without fear of filling the kitchen with smoke or hunky firemen.
The only thing I wonder about is how would the herbs react to long, hot cooking? wouldn't they burn? I don't normally put anything in the dish besides potatoes and oil, although I have used fresh rosemary once or twice, and that was good, but the ones listed, particularly the chives and parsley, strike me as being a bit fragile to stand up to roasting. No? |
Reply #1243. Aug 17 10, 12:33 PM
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garrysouders 
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I had a Japanese friend while I was in college and she pronounced oklahoma okrahoma, havn't thought of her in years. So glad to be reminded of her, even if it was a coincidence. I have always been a poet first and what ever else second. I have not written any poetry in a while because of my anticipation of the reading this thursday and the fact that I am writing a visionary step by step, line by line video plan to answer David's musical one.
Reply #1244. Aug 17 10, 12:52 PM
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Deunan
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Interesting thought, Lesley. I hate to say I have no idea. It was just a recipe I found.
I usually cover my potatoes when they are cooked in the oven as I find they cook faster. Once they are almost done, then I take off the cover and allow them to brown.
Hunky firemen? I wonder if they like potatoes......
Reply #1245. Aug 17 10, 12:54 PM
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| Lochalsh
|
Hunky firemen? I wonder if they write mash notes?
Reply #1246. Aug 17 10, 1:03 PM
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| lesley153
|
Garry, Thursday will be wonderful. Who's going to be recording it?
Deunan, that's an idea. Normally, if I'm doing normal high-temperature roasties, they're uncovered. It's only when I'm doing slow-roast ones that I cover them. They go in raw, very thinly coated with oil, and sprinkled with salt and pepper. My SIL does them like that, and everyone seems to like them. A useful way of doing it when you're doing a slow-cooked meal like Nigella Lawson's slow-roasted garlic and lemon chicken.
 http://www.nigella.com/recipe/recipe_detail.aspx?rid=286
Lochalsh: groan! :) |
Reply #1247. Aug 17 10, 1:38 PM
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Deunan
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Oh, yummy! I want food! My tuna was very lacking compared to that recipe.
Reply #1248. Aug 17 10, 2:06 PM
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| Lochalsh
|
An Angst-Ridden Potato's Soliloquy:
Tuber or not tuber?
_______
Poor spud. I hope he finds the root cause of his dismay. I know he'd give his left eyes for it.
Reply #1249. Aug 17 10, 2:23 PM
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| Lochalsh
|
Darn! I missed my chance earlier to say something about "spudly firemen." :(
I'm so tired, I'm fried. That's the reason.
Reply #1250. Aug 17 10, 2:26 PM
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| veronikkamarrz
|
I going to try the 'roasties' in olive oil, I think. Now that I know cauldrons are not required!
Will report on the 'spudly' ;) firemen, Lochalsh...
Reply #1251. Aug 17 10, 2:57 PM
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guitargoddess
|
I put herbs on my potatoes all the time, usually dried Italian seasoning, and roast them on high temps, they don't burn. Not sure why they don't... perhaps they would if there wasn't also olive oil or butter or something of the sort on the potatoes too.
Reply #1252. Aug 17 10, 4:08 PM
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| lesley153
|
Deunan, it's worth a go. I use legs or thighs rather than a whole chicken, change the herbs around - thyme, lemon thyme, rosemary, tarragon - and I've never had white wine just sitting around, so I've always used water. Someone said in a comment that they use unsalted chicken stock in place of the wine, and someone else said onion releases its sugars and takes away any bitterness in the cooking liquid. That's two things I'm going to try.
Lochalsh - groan! :)
Spudly used to mean intellectually challenged?
VM If you do, I hope that you will tell us what you think - and I do hope you'll like them.
GG Deunan's recipe specified olive oil too. Is it because butter and olive oil have fairly low smoke points so they can't get hot enough to burn the herbs? If you used peanut or avocado oil and a fierce heat, they would probably come out covered with tiny black cinders. |
Reply #1253. Aug 17 10, 4:48 PM
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| Lochalsh
|
VM If you do, I hope that you will tell us what you think - and I do hope you'll like them.
_________________________________________
Lesley, are you asking VM to reveal her experience with the firefighters? Isn't that a little personal?
VM, I hope there'll be a hot time in the ol' kitchen tonight! :)
Reply #1254. Aug 17 10, 4:55 PM
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Jazmee27
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I know if I ever need a laugh to go here-the back and forth is hilarious at times!
Reply #1255. Aug 17 10, 5:23 PM
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| lesley153
|
*anguished sob* I was asking her to reveal her experiences with the potatoes. Honest!
... although... if there were firefighters, I wouldn't mind hearing about them too!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Yoohoo VM! How is your evening going?
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Jazmee - that's great. :) |
Reply #1256. Aug 17 10, 5:33 PM
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| lesley153
|
| Now I'm jealous. Sharesies next time? |
Reply #1258. Aug 17 10, 5:51 PM
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| lesley153
|
| Good song, fun video. Puppet is prettier than Poindexter too - that's a bonus. |
Reply #1260. Aug 17 10, 6:03 PM
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