Stone????WHAT!?

Hehehe I've got used to them at home (I can't do proper spuds), but oh boy do I notice the difference when my brother or a carer cooks for me!

As was said, everyone does roasties differently. I am nearly the same but a little different to rabbit.

Peel spuds, you need a floury one like Maris Piper or King Edward (I'm sure there are equivalents for you)
Boil until nearly cooked (see, I do mine longer than rabbit) strain and bash against the strainer as per rabbit
Let go cold ideally but not totally necessary
I never put mine in with the meat
Add goose or duck fat to a roasting tray and put in oven to go hot
Add potatoes
Turn occasionally
I prefer to do them at a slightly lower temperature for longer, I find it makes a better tatty. But whatever temperature you have the meat at is fine (190 for a ball park). A good hour or so, they're done when they're done.

Aunt Bessies potatoes are dreadful. I did find though, that Iceland do a goose fat frozen potato that is pretty darn good!

And you lot made me do this today:



Now excuse me while I do a beast of a workout to make those damn scones fit...........

Carlos_421 wrote: »

rabbitjb wrote: »

Hell_Flower wrote: »

We live in the past. Don't mind us.

shhh...it's nicer here, we have bone china and scones too

I'm assuming bone china is china made of bone rather than porcelain?

And I have to admit...I've never known what a scone is but I've always imagined it's a distant relative to an ice cream cone.

A scone is like a sweetened, less doughy version of the biscuits you dip into gravy.

CurlyCockney wrote: »

Nanogg55 wrote: »

Can someone recommend a good recipe for english roasted potatoes? They sound delicious.
ETA-I JFG it but there are a lot of recipes came up!

Part of the British tradition is that everybody's mum makes the best roasties. Every one of them does it differently too. Fortunately, for a consistent recipe we all have an Aunt Bessie...

Nobody makes gravy like mama.

And we all have an aunt Martha. She's a chain smoker with a little stubble on her chin and wants "some suga."

_Terrapin_ wrote: »

lemurcat12 wrote: »

This is the usual turnip here. Are you referring to another vegetable? (I expect there are various colors, but the most common ones are white with some purple of the outside.)

@lemurcat12: Do you get black turnips from your local CSA farm?

I haven't. They also don't send enough turnips for me in general -- I love turnips. The green market probably has them, as they have every color of everything, but I haven't noticed those. Did get black radishes once.

I'm going to have to try the roasties method some time--sounds decadent but delicious. I have a whole duck in the freezer waiting to be cooked, so a source of duck fat.

And thanks to this thread, I have now started binge watching the Great British Bake Off.

Osiris275 wrote: »

VintageFeline wrote: »

Carlos_421 wrote: »

So y'all just throw some heavy cream on your biscuits and jelly and call it a scone? Then call it different kinds of scones based on whether you go cream or jelly first.
Got it.

Y'all need to start deep frying stuff.

Go to Scotland. Deep fry all of the things there, including meat pies, Mars bars and pizza. I'm Scottish now living in England where they don't deep fry as many things. Fried food is delicious.

A scone with ice cream would be terrible, the texture of a scone is quite uniquely suited to jam and clotted cream. I'm not a cream fan generally but clotted? Give me a spoon!

I had a deep fried Creme Egg once in Dundee, it was so grossly gooey I've also had deep fried pizza and deep fried macaroni pie from a chip shop in Alness. The pie is fab but the pizza is just greasy.

As for scones...butter then jam! Clotted cream is rank

I'm English, now living in Scotland

.

Merkavar wrote: »

Josh_LoL wrote: »

A stone is 14 lbs. I think it's only used here in the UK

I think it's also used in Australia by older people.

I am basing this on the fact my mum says stones.

Australia is actually very English.