 darqdean wrote:
why is pinot grigio popular all of a sudden? I just hope the whole world and his wife doesn't find out how good (and inexpensive) Prosecco is...
Anyhoo - Spuds. Best thing to come out of the Colonies, ever, thanks Sir Walter, not such a stupid git afterall. 
I eat them anyway I can, but always with some fat/oil/butter - starch needs oil (true of rice, pasta and bread too): Twice-fried chips, cut thick like the Belgians do so they don't soak up too much oil like those spindly pomme frites things do, or Dauphinoise potatoes in a bubbling full-fat cream sauce, or Boulangere potatoes baked until the top is crunchy, or Chateau Potatoes with loads of parsley (why do the French have such great spud recipes yet are famous for those miserably fries?), or new potatoes covered in fresh Pesto or homemade mayonnaise, or Patatas Bravas that bite back, or Rosti with fresh ground pepper, or just mashed with chopped parsley or chopped sundried tomatoes, or Baked and covered with slowly melting garlic butter (Kartoffel mit Knoblauchbutter as I had it in Munich), or just par-boiled and then roasted in a dish with butter and slices of lemon (unbelievably scrummy - the acid in the lemon cuts through the oil in the butter like a hot salad dressing). Mashed or Baked? yeah, they're in there somewhere  |
Well done, Dean!
Prosecco rules... Though I'm not really a drinker, Prosecco is one of those wines I could easily drink a whole bottle at one go. The thing is, Pinot Grigio is just about the only white Italian wine you can find here in the US.
As to potatoes, I voted for mashed - always had a thing for them, but they should be made from scratch. My own personal variation is to mash them with a fork adding some extra-virgin olive oil, salt and pepper - simpler and healthier than loading them with butter and milk. Next to mashed, I'd say roasted, the kind we make as an accompaniment to meats. I've never been very much into fries, though.
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