Put them in the Brexit bunker next to the dogs milk, then?So that they can be used as missiles against zombies? Or so they can posted to friends abroad as a plea for mercy?
WHY?For school dinners? It's the only possible application. Just because something
I might have sampled tinned potatoes, certainly never bought them though.I've been given a book (https://www.pride.kitchen/pages/salad-love-book) and thought that tinned spuds might be capable of making a useful contribution to some of the recipes within.
My first thought about these is
WHY?
I suppose they'd be good for bunker stores...
I might have sampled tinned potatoes, certainly never bought them though.
My first thought about these is
WHY?
I suppose they'd be good for bunker stores...
More likely to be mechanically peeled in a rumbler. That was how we did it in the chippy I worked in as a teen :)
I'm with Nadiya and Jack on the subject of tinned spuds. They aren't great for all purposes but they are perfectly fine for many applications, cheap and handy. I usually have a couple of tins lurking in the kitchen cupboards.
https://inews.co.uk/inews-lifestyle/food-and-drink/nadiya-hussain-jack-monroe-tinned-potatoes/
Sealing them away in an airtight container seems like an eminently sensible way of dealing with mushrooms....
Sealing them away in an airtight container seems like an eminently sensible way of dealing with mushrooms....
Then nuking them from orbit.... :thumbsup:
All mushrooms == food of the devilSealing them away in an airtight container seems like an eminently sensible way of dealing with mushrooms....
Then nuking them from orbit....
Radioactive mutant mushrooms? Had enough of that sort of thing in the fridge when I was a PSO...
Most tinned veg is put raw into the tin with water and salt then the tin is lidded and sealed and then gets cooked which simulataneously cooks the contents and sterilises them.
The spuds in tinned potatoes tend to be small ones, are often billed as 'new' potatoes and generally seem to hold together. If you add them to a stew or curry then they behave pretty much as cold leftover new potatoes would.
Most tinned veg is put raw into the tin with water and salt then the tin is lidded and sealed and then gets cooked which simulataneously cooks the contents and sterilises them.
The spuds in tinned potatoes tend to be small ones, are often billed as 'new' potatoes and generally seem to hold together. If you add them to a stew or curry then they behave pretty much as cold leftover new potatoes would.
I was convinced that the catering staff in my hall of residence were using tinned potatoes for the Sunday roast. Forget the roasties that you or your mother can produce, these were quite often rock-hard hollow shells fit only for having their ballistic properties investigated.
Up their with tinned peas and carrots - memories of 'caravan food' from when I was a kid...Yes this thread has bought back memories of family holidays in the 60/70's, camping or caravan parks, where we lived off tinned food for a week. I don't think I've had tinned potatoes since and now have to get some for the nostalgia, maybe to take seaside camping for the full experience.
I had tinned potatoes, beans and fried "bacon grill" a while ago for nostalgias sake. It was lovely.
Irish roots, you cant have too many types of potatoes with your dinner.Oh yeah.
I've never had one of those tinned "Full English Breakfast". I feel that I just must now. In the same spirit that I once bought and consumed a pot noodle.
I've never had one of those tinned "Full English Breakfast". I feel that I just must now. In the same spirit that I once bought and consumed a pot noodle.No Basil.
There is always ketchup?
I've never had one of those tinned "Full English Breakfast". I feel that I just must now. In the same spirit that I once bought and consumed a pot noodle.No Basil.
Just no, no and no.
Have some self-respect.
Tinned butter, anyone?I think that probably warrants a custodial sentence.
Tinned butter, anyone?I think that probably warrants a custodial sentence.
Definitely do it. Best eaten in a tent with kids, when it becomes a gourmet breakfast.I've never had one of those tinned "Full English Breakfast". I feel that I just must now. In the same spirit that I once bought and consumed a pot noodle.No Basil.
Just no, no and no.
Have some self-respect.
Yeah, but what if I'm one day lying on my death bed (or disappearing under a haymaker) and I have to wonder how bad they could have been?
Bit like the pot noodle. At least I know how bad that was.
I mean you and the kids should have breakfast together. Not that the kids should be eaten with the breakfast.Definitely do it. Best eaten in a tent with kids, when it becomes a gourmet breakfast.iI've never had one of those tinned "Full English Breakfast". I feel that I just must now. In the same spirit that I once bought and consumed a pot noodle.No Basil.
Just no, no and no.
Have some self-respect.
Yeah, but what if I'm one day lying on my death bed (or disappearing under a haymaker) and I have to wonder how bad they could have been?
Bit like the pot noodle. At least I know how bad that was.
They aren’t all the same. I found the Morrison’s version okay.
What happens to butter when you tin it? I mean, it's not like it's going to get any more squidgy, is it? And presumably it still wins overPresumably it becomes perfect for survivalists because the oxygen and the flies are kept out, the tin can be made into a knife blade and everyone's last meal should be buttered toast soldiers. Which means you also need a tin of sliced white. Or... something.hydrogenated bearing greasemargarine. Never encountered the stuff...
What. I love tinned potatoes! I'd rather not think of the process they go through as probably chemically pealed
Canned butter seems popular with the hardcore survivalist types, but you don't seem able to get it in the UK. https://www.survivalistboards.com/showthread.php?t=179311
Surely this is the king of canned food:
(https://www.thegoodfoodnetwork.com/wp-content/uploads/2018/07/Cslt-cnd-420g-600x506.jpg)
In my touring-in-France days tinned cassoulet and saucisses aux lentilles were the two staples. Along with vin rouge of the tooth-enamel-stripping variety.
(https://images-na.ssl-images-amazon.com/images/I/61%2Bwpjr6FXL.jpg)
https://www.amazon.co.uk/CANNED-BREAD-Camping-fishing-survival/dp/B07D2GVD3D
Grate for camping....
Tinned anything was very much a case in teh ration packs I used to play around with in my air cadet days
- Tinned sausages, about half a dozen in a tin full of lard :sick:when warm, worse when cold
- cheese and butter, meh
- unrecognisable stews, generally ok with copious application of S&P and herbs
- oatmeal blocks and mixed fruit pudding - I'd sell my own soul for those, or even my first born
As for tinned potatoes, I'm going camping next week, and whilst I've added fig rolls to my list, I'm not expecting zombies, and tinned spuds are useless against midges, so they'll be staying where the should be - nowhere near me.
What. I love tinned potatoes! I'd rather not think of the process they go through as probably chemically pealed
Me too! Although they don’t really taste like potatoes. In fact I love most tinned food, here in France they have a great selection of weird and wonderful stuff in tins and jars which I am sampling as the opportunity presents much to the horror of The Current Mrs R :smug: :sick:
I bought some of that, it isn’t cheap, and was underwhelmed, it was quite greasy. Perhaps I should try again, in the interests of science of course.
Surely this is the king of canned food:
(https://www.thegoodfoodnetwork.com/wp-content/uploads/2018/07/Cslt-cnd-420g-600x506.jpg)
I bought some of that, it isn’t cheap, and was underwhelmed, it was quite greasy. Perhaps I should try again, in the interests of science of course.
Greasy, it's cassoulet of coarse it's greasy !
I bought some of that, it isn’t cheap, and was underwhelmed, it was quite greasy. Perhaps I should try again, in the interests of science of course.
Greasy, it's cassoulet of coarse it's greasy !
Okay, I shall try again and report back.
I bought some of that, it isn’t cheap, and was underwhelmed, it was quite greasy. Perhaps I should try again, in the interests of science of course.
Greasy, it's cassoulet of coarse it's greasy !
Okay, I shall try again and report back.
I bought some of that, it isn’t cheap, and was underwhelmed, it was quite greasy. Perhaps I should try again, in the interests of science of course.
Greasy, it's cassoulet of coarse it's greasy !
Okay, I shall try again and report back.
The canonical method for canned cassoulet is to empty into a shallow dish, grate some emmental over (dot with butter to add extra crispy brown-ness) and bake for around 30 minutes @ 1800 +, eat with the nearest thing to french bread
I bought some of that, it isn’t cheap, and was underwhelmed, it was quite greasy. Perhaps I should try again, in the interests of science of course.
Greasy, it's cassoulet of coarse it's greasy !
Okay, I shall try again and report back.
The canonical method for canned cassoulet is to empty into a shallow dish, grate some emmental over (dot with butter to add extra crispy brown-ness) and bake for around 30 minutes @ 1800 +, eat with the nearest thing to french bread
I’d forgotten about that! ;D
Those days may be about to return. ::-)
I remember the little bottle of olive oil. Certainly, no one thought of eating it. I don't even think it was single estate cold-pressed extra virgin. My grandparents ate bread and dripping. Minging.
It's seriously no joke that I didn't taste a herb or spice beyond salt and pepper till I was 18. OK, an honourable exception for Knorr Parsley Sauce.
That first chicken curry Pot Noodle literally blew my mind.
When I turned up at my first day at art college, in 1974, I’d just turned 20. I had travelled to the other end of the country (Bromley, Kent) from Stoke, and I had nowhere to live. A caring older student took in myself and another northerner until we could find somewhere to stay. That first night she cooked a veggie meal for us and, being the shy well-raised kid that I was, I complemented her on how she had cooked the tomatoes, as I’d never had them cooked like that before. She explained that they were red peppers.
Before Mrs M and I married (we've just passed the 42 year mark) we went out for a meal to the flat of one of her Irish cousins. I gobbled down this exotic, strange concoction, my fiancee seriously offended her relation by refusing to even attempt to eat spag bog.
It was a source of severe embarrassment, and the family rift never healed.
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I think the only ethnic food we had growing up in the eighties was ChineseGlanced at this, read it as "Chelsea". We had Chelsea buns, they were pretty exotic. No one talked about Chelsea boots though.
Chelsea smile?I think the only ethnic food we had growing up in the eighties was ChineseGlanced at this, read it as "Chelsea". We had Chelsea buns, they were pretty exotic. No one talked about Chelsea boots though.
I think the only ethnic food we had growing up in the eighties was Chinese (and people there, even in these marginally enlightened times, will still go to the 'Chinkies') but it wasn't allowed in our house on account it was suspiciously foreign. My parents still won't eat pasta or rice, it's potatoes or potatoes. That said, my mother mostly stopped eating in the early 90s and now survives on cigarettes and the very occasional cheese cob (as they call a roll thereabouts). My father obsessively avoids garlic and is still going on about the time he inadvertently ate some rocket (about fifteen years ago). The way they cook steak is criminal – for a minimum of 30 minutes in the pan. Everything is overcooked to death. Then when they've plated it, they put it back in the oven to 'make sure it's hot' and give it another 30 minutes cooking.
My breakout food was really Pot Noodles and Beanfeast when I arrived at university. Then, of course, the student staples of kebab and extra chilli sauce and, best of all, fish and chips and curry sauce at 3am on a Saturday morning from the chippy in Chinatown. I really don't think I sat down in an actual restaurant until I was into my early twenties.
I'm a bit more culinary cultured these days but I confess, having eaten at a fair number of Michelin starred and similar places, but I'm happiest with a crisp sandwich.
I bought some of that, it isn’t cheap, and was underwhelmed, it was quite greasy. Perhaps I should try again, in the interests of science of course.
Greasy, it's cassoulet of coarse it's greasy !
Okay, I shall try again and report back.
I didn’t allow it to brown as I was so anxious to eat it!
...internal tension of opposing forces....
Actually, I'm certain that method of serving tinned cassoulet was one I learned in France.
Do not read if hungry..(click to show/hide)
Bananas are, to be fruitily pedantic, berries (strawberries aren't).
That said, commercial bananas are bred not to have seeds and are all vegetatively propagated clones.
Bananas are, to be fruitily pedantic, berries (strawberries aren't).I thought that bananananas were a herb.
That said, commercial bananas are bred not to have seeds and are all vegetatively propagated clones.
I thought that bananananas were a herb.Right (at least, I remember being told that a long time ago).
Right or wrong?
Bananas are, to be fruitily pedantic, berries (strawberries aren't).
That said, commercial bananas are bred not to have seeds and are all vegetatively propagated clones.
Tomatoes are berries thobut.
Banana is mostly Cavendish strain.
Blackberries aren't berries either...
I don't think commercial bananas in the UK have every had seeds in recent memory (technically they do, but they never mature) but they generally are small black seeds.I've definitely eaten bananas in the UK with small black seeds in. I remember wondering what they were! (i was quite small at the time)
Thank you ian. It's genuinely interesting though I do fear you may be slipping into developer speak. ;) (what sort of developer is another question)
I think this thread must be in line for an award for going off on a massive tangent. Tinned potatoes to the ins and outs of bananas! Impressive even by yacf standards!
I don't think commercial bananas in the UK have every had seeds in recent memory (technically they do, but they never mature) but they generally are small black seeds.I've definitely eaten bananas in the UK with small black seeds in. I remember wondering what they were! (i was quite small at the time)
I think this thread must be in line for an award for going off on a massive tangent. Tinned potatoes to the ins and outs of bananas! Impressive even by yacf standards!
It has taken five pages to move from tinned potatos to bananananas.
In the next thread I start, I'll have to try harder.
FWIW I remember the terms 'Monocotyledon' and 'Dicotyledon' from O-level biology.
Unfortunately I cannot remember what either mean.
(other than one of *something* and the other, two of *something* - seed?)
Interesting to note that bananas are actually dying out. The Cavendish variety which was resistant to the original Panama fungus is not resistant to the latest variant. As the Cavendish variety is now the universal commercial crop, damage to the Cavendish variety is leading to major problems. The fungus has just recently been found in South America and been confirmed in Colombia according to the BBC.
If they do not find a cure we could see the end of bananas as a commercial crop.
French tinned food update...Depends. If the unidentifiable thing turns out to be Mr McGregor, then maybe...
Last week me and Oaky OTP enjoyed pork products with lentils. In fact so keen were we to eat it we forgot to take photos. Next up I have a tin of rabbit with something I can’t identify from the picture on the tin. Might this be a step too far...?