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Thread: The Roast Potato Thread (now in the right forum)

  1. #41
    FatFreddy's Avatar
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    Quote Originally Posted by david32 View Post
    I'm not sure but I think that Quckers has been emotionally damaged by roasties?....
    maybe he has irish ancestry
    Quote Originally Posted by QuackBot
    Pastry.. That the best you can do?
    Quote Originally Posted by NotXenosis View Post

    M8, i have discussions that spam multiple accounts, you aren't even on my level

  2. #42
    Freddy Dare's Avatar
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    Came to see what a " Roast Potato " thread looks like on FHC.

    Bewildered.

  3. #43
    Ask me about midgets Donor Mendolorian Girl's Avatar
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    Quote Originally Posted by Bin Matar View Post


    boil the whole potato in chicken stock until outside edges are beginning to crumble.

    MOST IMPORTANT. Let the fuckers steam for a while to lose the moisture. If you give them five mins the outsides will go very pale and fluffy but are ripe to soak up oil and flavour

    Add to hot roasting pan and baste with mixture of warm stock, butter and goose fat at roughly 20/40/40 i normally add rosemary, thyme and a couple of crushed garlic cloves to this mix and let it steep while the spuds steam off the moisture

    after about 30mins gently crush the spud down a bit till they start to crack and open up and re baste with the liquor before puttine back in the oven.

    takes about an hour in the oven at 190ish till the outsides are flakey and crunchy and the inside is fluffy heaven (King Edward potatos are the best IMO)
    that's p.much exactly how I do roasties. I just boil in water (wtf chicken stock?) though, and I do them hours before hand so that they have time to completely cool, which makes for much improved fluffiness

    your gravy looks fucking awful though
    irony1
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    Quote Originally Posted by Smuggo View Post
    Just goes to show how lowbrow the tastes of the British public are.

  4. #44
    Movember '11 Ginger Excellence Movember 2011Movember 2012 sarabando's Avatar
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    dem some good looking spuds in the first post.
    as heathen as it is i like to roll my spuds in some dry polenta which gives a nice crunchy outer.
    Not my pic.

  5. #45
    Super Moderator Global Moderator QuackBot's Avatar
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    Quote Originally Posted by david32 View Post
    Sort of a roast Boulangere, interdasting. I like it.
    It was not costing wb money they would give absolutely no fucks about any of it.

  6. #46
    Donor Lorkin Desal's Avatar
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    Quote Originally Posted by F18 View Post
    Fuck goose fat.
    Fuck duck fat.
    Fuck olive oil.
    Fuck vegetable oil.
    Fuck garlic.
    Fuck thyme.

    This man wins the thread. Also, you should be using Kind Edward potatoes, you savages.
    Quote Originally Posted by Virtuozzo
    The evolution of the meme. From shipspinning to meatspinning.

  7. #47

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    I was always under the impression that the hotter the better as far as the fat/oil you're using to cook it in initially (within reason).

  8. #48
    Movember 2011Movember 2012 Nordstern's Avatar
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    Have grown fingerling and Kennebec taters in my garden, there is something to be said for home-grown spuds.
    "Holy shit, I ask you to stop being autistic and you debate what autistic is." - spasm
    Quote Originally Posted by Larkonis Trassler View Post
    WTF I hate white people now...

  9. #49
    Movember '11 Ginger Excellence Movember 2011Movember 2012 sarabando's Avatar
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    i saw some one posted in this thread so i had to have taters for supper


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