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Are you a QOTWer? Do you want to start a thread that isn't a direct answer to the current QOTW? Then this place, gentle poster, is your friend.
( , Sun 1 Apr 2001, 1:00)
Are you a QOTWer? Do you want to start a thread that isn't a direct answer to the current QOTW? Then this place, gentle poster, is your friend.
( , Sun 1 Apr 2001, 1:00)
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Hey Windy pig
I think you should make it your life's work to find a way for pubs to pump out hot, moist and crunchy roast potatoes all Sunday long. it would be your legacy.
( , Wed 8 Aug 2012, 8:27, 2 replies, latest was 12 years ago)
I think you should make it your life's work to find a way for pubs to pump out hot, moist and crunchy roast potatoes all Sunday long. it would be your legacy.
( , Wed 8 Aug 2012, 8:27, 2 replies, latest was 12 years ago)
It would make a change from chocolate peanuts and jelly beans in those machines where you turn a handle and they fly out all over the floor
( , Wed 8 Aug 2012, 8:28, Reply)
( , Wed 8 Aug 2012, 8:28, Reply)
hold out your pinafore to catch them, like when you went scrumping as a child
( , Wed 8 Aug 2012, 8:29, Reply)
( , Wed 8 Aug 2012, 8:29, Reply)
i used to be a chef nakkers,
The only way I found to get em crispy on the outside, and moist in the middle efficiently was to cook em nearly perfect. Then bosh em in the deep fat fryer for a few seconds to crisp off a little, the only problem being you'd have to put new oil in every Sunday, as potatoes pick up the flavours in the oil, in a way that chips don't. It was fine where I was in a relatively small kitchen, but you ask your aveage chef to do a fryer deep clean every Sunday morning along with the rest of the Sunday prep and you'll summarily told to jump off a cliff.
( , Wed 8 Aug 2012, 8:32, Reply)
The only way I found to get em crispy on the outside, and moist in the middle efficiently was to cook em nearly perfect. Then bosh em in the deep fat fryer for a few seconds to crisp off a little, the only problem being you'd have to put new oil in every Sunday, as potatoes pick up the flavours in the oil, in a way that chips don't. It was fine where I was in a relatively small kitchen, but you ask your aveage chef to do a fryer deep clean every Sunday morning along with the rest of the Sunday prep and you'll summarily told to jump off a cliff.
( , Wed 8 Aug 2012, 8:32, Reply)
:( We need a new sort of cooking technique or some sort of GM potato
I use to work ina kitchen and we changed the oil every Sunday morning, worst job there was.
( , Wed 8 Aug 2012, 8:33, Reply)
I use to work ina kitchen and we changed the oil every Sunday morning, worst job there was.
( , Wed 8 Aug 2012, 8:33, Reply)
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