Topic: Potato's

[Peripatetic Phil]

Rooster's for me make the best roasties without a shadow of doubt.  crispy on the outside, fluffy on the inside.

Ray

Seconded !

[Unclefrank]

Roosters for me as well use them in my Actifry for chips and roasties and they make wonderful mash and baked potatoes, very versatile. And for Bombay Potatoes.

[Malc.]

I guess we are all different but I don't like the Rooster potato, I find they have a high water content, which I personally don't like. Best roasting potato I have ever tried is the Orla, ASDA sell them seasonally as an extra special brand.

As for curry I use the little Charlotte but i'm sure BIR's simply use white / baking.

[Domi]

I think roosters are terrible spuds...Vivaldis are far superior IMHO

[Secret Santa]

God we can't even agree on something as mundane as a spud!

What chance do we have agreeing on something as complex as a curry?      ;D

[mickdabass]

I grow & supply Asian Shops round Brum. The most popular variety by far (99%) are Romano

[commis]

Hi

But what is the other 1%, or is that a secret? lol

Regards

[mickdabass]

Hi Comis
They sometimes buy a few whites perhaps for their occasional non asian clientelle. Really its all down to price Im afraid. I read the occasional post specifying "salad potatoes", red onions, Spanish onions etc and I just laugh. These guys put price first and quality second (or sometimes third!) They all use Dutch onions if they're cheaper than British - which they usually are. At the end of the season, if theres a shortage, they will buy Spanish. All depends on availability.
I was once told that if youve got some poor quality produce,  the asian restaurants will buy it. If its really, really crap then the Chinese restaurants will buy it
This is all fact my friends.

[solarsplace]

...snip...
I was once told that if youve got some poor quality produce,  the asian restaurants will buy it. If its really, really crap then the Chinese restaurants will buy it
This is all fact my friends.

Hi

Interesting post thanks!

Do you think this still applies to the BIR type restaurants that genuinely put out food that is a class way above the average? obviously a back ally TA is going to buy as cheap as they can get, but what about the so called 'up market' restaurants? or are they all the same and just have chefs that can make the best of anything?

EDIT: Although this is a potato thread - I'm still convinced that Spanish onions make a better base  - and this would be logical if they were in fact the cheapest ones to buy at the time

Thanks

[commis]

Hi

I know what you mean about the onions, usually Dutch second class at my Asian grocer, the cheaper the better. Will look out for the spuds though, as you say too much put into it on some details.

Regards