Comments on: a mashing good time: experimentation with mashed potato http://thestonesoup.com/blog/2007/05/a-mashing-good-time/ minimalist home cooking Fri, 30 Jul 2010 14:01:59 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: ChovyChap http://thestonesoup.com/blog/2007/05/a-mashing-good-time/comment-page-1/#comment-97243 ChovyChap Sat, 09 Feb 2008 07:31:56 +0000 http://thestonesoup.com/blog/2007/05/a-mashing-good-time/#comment-97243 Yeah great idea to add pizzaz to this dish by including anchovies! To set off any recipe you should include some of those fury little fishies... Yeah great idea to add pizzaz to this dish by including anchovies! To set off any recipe you should include some of those fury little fishies…

]]> By: Peter http://thestonesoup.com/blog/2007/05/a-mashing-good-time/comment-page-1/#comment-24957 Peter Wed, 23 May 2007 01:59:26 +0000 http://thestonesoup.com/blog/2007/05/a-mashing-good-time/#comment-24957 Hello Clancy, My understanding of the origin of the name for sausages as "Bangers" is the older style contained a lot of fat and the sausages would actually explode when cooking, as they tend to do when the (best bits) ooze out of the end of sausages, hence the name bangers. Interested to know where you got the duck and pistachio sausages from. DJ's food hall do the nearest to a true English cumberland in their Gold Medal pork sausages, great with mash, onions and HP sauce. Great site. Best Regards Peter Hello Clancy,

My understanding of the origin of the name for sausages as “Bangers” is the older style contained a lot of fat and the sausages would actually explode when cooking, as they tend to do when the (best bits) ooze out of the end of sausages, hence the name bangers.
Interested to know where you got the duck and pistachio sausages from. DJ’s food hall do the nearest to a true English cumberland in their Gold Medal pork sausages, great with mash, onions and HP sauce.

Great site.

Best Regards
Peter

]]> By: jules http://thestonesoup.com/blog/2007/05/a-mashing-good-time/comment-page-1/#comment-23210 jules Tue, 15 May 2007 08:00:41 +0000 http://thestonesoup.com/blog/2007/05/a-mashing-good-time/#comment-23210 Sue Glad to hear you've been embracing the humble spud. You're right about needing good ingredients Thanks Kate. Glad you found stonesoup. Camburn K. Thanks for the glimpse into the world of the British spud. Y That's the beauty of mash. You can make it how you like. great idea to use a mix of spuds. will have to give this a go. Ann glad to hear I'm not the only duck sausage addict in the world Matt, Wow I wouldn;t have thought that WA would have completely different varieties. Interesting. You can still get some aggression out in the whipping stage...but I know what you mean about that old school mashing feel. Jenjen. I think you're lucky not to have a scientific bent. Belinda. Thanks for dropping by. You do sound like you're living my parallel life on the west coast. spooky Sue
Glad to hear you’ve been embracing the humble spud. You’re right about needing good ingredients

Thanks Kate. Glad you found stonesoup.

Camburn K. Thanks for the glimpse into the world of the British spud.

Y
That’s the beauty of mash. You can make it how you like. great idea to use a mix of spuds. will have to give this a go.

Ann
glad to hear I’m not the only duck sausage addict in the world

Matt,
Wow I wouldn;t have thought that WA would have completely different varieties. Interesting. You can still get some aggression out in the whipping stage…but I know what you mean about that old school mashing feel.

Jenjen. I think you’re lucky not to have a scientific bent.

Belinda. Thanks for dropping by. You do sound like you’re living my parallel life on the west coast. spooky

]]> By: Belinda http://thestonesoup.com/blog/2007/05/a-mashing-good-time/comment-page-1/#comment-23079 Belinda Mon, 14 May 2007 08:37:11 +0000 http://thestonesoup.com/blog/2007/05/a-mashing-good-time/#comment-23079 Wow I just stumbled across your blog while surfing for muesli recipes. We sound VERY similar - I too am a divorced single gal with a Science background living on my own in a fabulous pad with an incredibly undersized kitchen! Mine is just in Perth rather than Sydney. Your blog has inspired me so much to continue to grow and improve my own. Including menus is a brilliant idea too. Thank you! You have been bookmarked :) Wow I just stumbled across your blog while surfing for muesli recipes. We sound VERY similar – I too am a divorced single gal with a Science background living on my own in a fabulous pad with an incredibly undersized kitchen! Mine is just in Perth rather than Sydney. Your blog has inspired me so much to continue to grow and improve my own. Including menus is a brilliant idea too. Thank you! You have been bookmarked :)

]]> By: jenjen http://thestonesoup.com/blog/2007/05/a-mashing-good-time/comment-page-1/#comment-22967 jenjen Sun, 13 May 2007 13:12:09 +0000 http://thestonesoup.com/blog/2007/05/a-mashing-good-time/#comment-22967 Thanks for doing the research Jules, I don't have a scientific bone in my body at all so I am glad that you did all the work : ) Thanks for doing the research Jules, I don’t have a scientific bone in my body at all so I am glad that you did all the work : )

]]> By: Y http://thestonesoup.com/blog/2007/05/a-mashing-good-time/comment-page-1/#comment-22956 Y Sun, 13 May 2007 11:31:30 +0000 http://thestonesoup.com/blog/2007/05/a-mashing-good-time/#comment-22956 I like your dedication! I find when I'm cooking at home though, I like my mash to taste of, well,... potato. 250g of butter seems too OTT for my tastes. Nevertheless, it must've been fun (and tasty) to experiment! :) And by the way, I've been told that 1/2 desiree and 1/2 bintje is usually a good mix. I like your dedication! I find when I’m cooking at home though, I like my mash to taste of, well,… potato. 250g of butter seems too OTT for my tastes. Nevertheless, it must’ve been fun (and tasty) to experiment! :) And by the way, I’ve been told that 1/2 desiree and 1/2 bintje is usually a good mix.

]]> By: Matt http://thestonesoup.com/blog/2007/05/a-mashing-good-time/comment-page-1/#comment-22398 Matt Wed, 09 May 2007 07:32:20 +0000 http://thestonesoup.com/blog/2007/05/a-mashing-good-time/#comment-22398 Great idea and an excellent experiment Jules, now if you can just come over to W.A and do the same thing with our varieties, as unfortunately we don't have a lot of those potatoes over here. Seems the majority is Carlingford, Desiree, Delaware, Nadine, with Ruby Lou, and Kestrel getting a slight look in... and Kipfler popping up in a few specialty grocers. I am yet to invest in a ricer, as mashing potatoes is one of my few chances to release my aggression while cooking... but I may just have to get one now :) Great idea and an excellent experiment Jules, now if you can just come over to W.A and do the same thing with our varieties, as unfortunately we don’t have a lot of those potatoes over here.

Seems the majority is Carlingford, Desiree, Delaware, Nadine, with Ruby Lou, and Kestrel getting a slight look in… and Kipfler popping up in a few specialty grocers.

I am yet to invest in a ricer, as mashing potatoes is one of my few chances to release my aggression while cooking… but I may just have to get one now :)

]]> By: ann http://thestonesoup.com/blog/2007/05/a-mashing-good-time/comment-page-1/#comment-22298 ann Tue, 08 May 2007 12:47:42 +0000 http://thestonesoup.com/blog/2007/05/a-mashing-good-time/#comment-22298 what a fun experiment, and what a delicious result! I've long wanted to do something like this. Perhaps I still will as our spud varieties seem to be different. Thank god I know where to get duck sausages, because you've just instilled a powerful craving for them deep in my belly! what a fun experiment, and what a delicious result! I’ve long wanted to do something like this. Perhaps I still will as our spud varieties seem to be different. Thank god I know where to get duck sausages, because you’ve just instilled a powerful craving for them deep in my belly!

]]> By: Cam http://thestonesoup.com/blog/2007/05/a-mashing-good-time/comment-page-1/#comment-22289 Cam Tue, 08 May 2007 09:48:55 +0000 http://thestonesoup.com/blog/2007/05/a-mashing-good-time/#comment-22289 Hey Clancy, Now you're onto a good topic. I suspect the reason why the floury potato is so popular in Australia and North America is because it is the potato of preference for the Irish, and hence their associated diaspora. They will be shocked to hear the case for conversion being promoted by one one of their own. We have been using the early harvest Charlotte of late, which are so attractive with their radiantly pinkish patches that there is a temptation to eat them raw. These are also a waxy variety, but they make great mash, especially with some sour cream and chives. Lady Balfour, the darling of the organic grower, also works really well. Hey Clancy,
Now you’re onto a good topic. I suspect the reason why the floury potato is so popular in Australia and North America is because it is the potato of preference for the Irish, and hence their associated diaspora. They will be shocked to hear the case for conversion being promoted by one one of their own.

We have been using the early harvest Charlotte of late, which are so attractive with their radiantly pinkish patches that there is a temptation to eat them raw. These are also a waxy variety, but they make great mash, especially with some sour cream and chives. Lady Balfour, the darling of the organic grower, also works really well.

]]> By: kate http://thestonesoup.com/blog/2007/05/a-mashing-good-time/comment-page-1/#comment-22278 kate Tue, 08 May 2007 07:53:25 +0000 http://thestonesoup.com/blog/2007/05/a-mashing-good-time/#comment-22278 wow another beautiful blog...great photography and u can definately write ! dont know how i landed up on your blog but u'll definately be seeing u a lot of me now ! cheers ! wow another beautiful blog…great photography and u can definately write ! dont know how i landed up on your blog but u’ll definately be seeing u a lot of me now ! cheers !

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