Login with username, password and session length
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Rooster's for me make the best roasties without a shadow of doubt. crispy on the outside, fluffy on the inside.Ray
I'm surprised at the recommendation of Rooster potatoes. The only pack I ever bought was from LIDL and I tried to boil them to make mashed potato. The damned things completely disintegrated in the water, I'd never had a disaster like it before or since!Perhaps I got a duff batch?
Hi, Which is the best type of potato to put in a curry?
That's one ugly dude.
Thanks for you reply. You've told me everything I needed to know. I took the said deep pan fryer back, and will consider which brand to buy next. The last one was made by Asda. I will check the next one with a thermometer when I get it. Thanks again
2) I don't agree that an excess is needed (defined as more than a hint of oil on the surface or small amount of pooling). at my local TA if an "excess" occurs which don't seem that often (observing from the counter) the chef skims off the excess into a tin (from the frying pan)
We moved to Tassie 18 months ago. Great site for curry this though.