July 13th, 2009
|08:22 am - The humble spud ...|
Please remember that there are more varieties of potato than "white", "brushed", "red", and "sweet". Or at least, indicate which particular variety your white/brushed/etc potatoes are, so I can make an informed decision on whether they'll be suitable for my purposes.
(annoyingly, Coles has slipped backwards in this regard - they used to have four to six other varieties as well as the standards, before we moved overseas, but now they just have the usuals. Safeway are sometimes better, but it seems to depend on the whim of the particular store ... )
Current Mood: calm
Just got to your 'umble greengrocer, they'd not only have a bit of an idea what _type_ of spud you're lookin at, but understand what it is that said spud will be suitable for
I don't bother about supermarket potatoes, they's evil!
It is time to find a local greengrocer, methinks.
|Date:||July 13th, 2009 07:03 pm (UTC)|| |
Often you get "roasting", "Salad", "mashing" etc. If you check the bag tie, there is often a type (royal blue, kestral, King Edward etc. Not easy to fing, but worth the attempt. Otherwise your market or a decent should stock RB, Binji, Dutch Cream and Kipfer at least. Look for Rosvals in December and early January. Toolangi Delight are also a good waxy. Bison are edable if you can't get better.
I wouldn't feed Coliban or Sebago to an enemy, and those are the ones most commonly marked "washed" or "brushed", and what McCains buy for McDs due to regularity of shape and lack of taste.