Comments on: Spud Sunday: Curious Spuds

By: Curious: The Curious Wines Wine Blog » Blog Archive » Curious Gnocchi

Curious: The Curious Wines Wine Blog » Blog Archive » Curious Gnocchi — Fri, 07 Aug 2009 09:49:23 +0000

[...] top food bloggers, Daily Spud has come back to give us another challenge. After the success of part one, we were delighted to get on board again, and with Spud’s curiosity over Italian potato [...]

By: Spud Sunday: Curious Gnocchi

Spud Sunday: Curious Gnocchi — Sun, 02 Aug 2009 23:50:20 +0000

[...] debut was to see to it that they would be washed down with some proper Italian wines. Following our most enjoyable French excursion, the guys at Curious Wines were happy to oblige with recommendations and samples for same. Things [...]

By: Daily Spud

Daily Spud — Thu, 07 May 2009 10:40:12 +0000

aoife mc: you’re welcome – always happy to help out in a quiche crisis!

Joie de Vivre: well said – if it works for your taste buds, that’s the main thing :)

gastroanthropologist: I think you just applied, lol! There’s a bit of a waiting list, though…

By: gastroanthropologist

gastroanthropologist — Wed, 06 May 2009 21:44:51 +0000

Where do I apply for the CTO position?!

By: Joie de vivre

Joie de vivre — Wed, 06 May 2009 15:51:24 +0000

I love your word “Frenchified” ha ha! Wine is for drinking and enjoying. There is no prescription for what goes with what. Each person’s taste buds are different so if you enjoy a wine with a food, then it goes! It sounds like your mission to enjoy your wine is a good one.

By: Curious: The Curious Wines Wine Blog » Blog Archive » Curious Spuds

Curious: The Curious Wines Wine Blog » Blog Archive » Curious Spuds — Wed, 06 May 2009 14:23:42 +0000

[...] The Spud’s recipe is re-published below, with the original post and deluge of enthusiastic comments here. [...]

By: aoife mc

aoife mc — Wed, 06 May 2009 10:34:10 +0000

Thanks for your tips and support over on the Quiche Drama, much appreciated. I think I’ll try Delia’s method this weekend. The butter in my mixture was definitely not that cold and was melting all over the gaffe so I think Delia’s method would help me out in that way.
Thanks again!

By: Daily Spud

Daily Spud — Tue, 05 May 2009 23:20:17 +0000

Heather: I know, lucky indeed :)

Grilled Shane: thanks, I don’t make quiche that often and I should, really, because I do like them a lot myself

Natasha: ooh la la, a French theme for your daughter’s party – can’t wait to hear what you come up with!

noble pig: thought you would be :)

Sapuche: ah thanks and I’m sure you’ll be able to locate some suitable alternatives for those wines somewhere in Hawaii!

Valley Writer: delighted to participate in your roundup, great idea :)

aoife mc: ’twas all lovely and so sorry to hear about your own quiche woes – thanks goodness M&S could come to the rescue!

Jenni: hey there! yep – pre-roasting the spuds was my other option for this one and am absolutely agreed on the spuds+eggs thing – this quiche may be good but Spanish tortilla rocks my world…

By: Jenni

Jenni — Tue, 05 May 2009 14:53:35 +0000

Hi, DS! Surfacing from amidst the boxes to peek in for a moment. I would very much like a piece of that quiche, please. Thankyouverymuch. I like that you pre-cooked the potatoes to get some extra caramelized flavors. We used to put cut up leftover roasted fingerlings into quiches and fritattas at the restaurant. That worked well, too. Potatoes and eggs should hang out more often, I think:)

By: aoife mc

aoife mc — Tue, 05 May 2009 13:56:23 +0000

Oooh delish!! Looks lovely. And the wine looks rather spiffing too!