Comments on: Spud Sunday: Kentucky Fried Spuds

By: Daily Spud

Daily Spud — Thu, 06 May 2010 14:03:52 +0000

Great to get the view of a Kentucky native Lori! Will be looking out for the post whenever you do visit the original chicken joint – there has got to be some interesting history there. And I didn’t know that Jameson had some Kentucky bourbon barrels – what a cool connection. Would love to visit some time and see what other Kentucky Irish connections I could find :)

By: Lori

Lori — Wed, 05 May 2010 11:26:29 +0000

I’m so glad you mentioned the mint juleps. :) In every country we have visited when a person asks us where we are from in the US and we say KY, they say KFC. Makes us cringe. There is great history there, but so much more great food here. :) That being said, we have plans to go to the original chicken joint that started it all so we can separate the cool history from the fast food.

My favorite KY/Ireland connection was when we did the Jameson tour in Dublin. Some of their aging barrels come from our bourbon distilleries here in KY.

So when are you coming to visit? ;)

By: Daily Spud

Daily Spud — Sat, 01 May 2010 17:13:11 +0000

Couldn’t agree more, TN – spuds and the wherewithal to cook them are a key part of my disaster survival plan :D

By: Tangled Noodle

Tangled Noodle — Sat, 01 May 2010 13:59:55 +0000

I am convinced that in the event of an apocalypse, all one needs for survival are potatoes and a cast iron skillet (well, a few seasonings wouldn’t hurt). Man can’t live on bread alone, but this woman can do just fine on Kentucky Fried spuds, thank you very much. Happy Derby Day!

By: Daily Spud

Daily Spud — Thu, 29 Apr 2010 11:08:33 +0000

jenn: always glad to bring you new ways with spuds :)

Yvette: go you – hope you liked!

Phyllis: me too, +1 for KFS over KFC anyday

gastroanthropologist: ah, I love the sound of your grandmothers special silver mint julep cups, that’s doing it in true style!

Chef E: I think that you will have no problem handling all of the deliciousness that the Taste of Kentucky will bring :)

Jamie: Aw, thank you :) As someone said to me lately, spuds are not so much humble as noble – I think there’s a lot of truth in that!

By: Jamie

Jamie — Thu, 29 Apr 2010 07:53:49 +0000

No matter what, you always know how to make the humble potato look like a fabulous luxury meal. And spuds do indeed travel so well and this is one gloriously delicious-looking dish. Yum!

By: Tweets that mention Spud Sunday: Kentucky Fried Spuds -- Topsy.com

Tweets that mention Spud Sunday: Kentucky Fried Spuds -- Topsy.com — Wed, 28 Apr 2010 12:36:32 +0000

[...] This post was mentioned on Twitter by Elizabeth Stelling. Elizabeth Stelling said: RT @dailyspud Spud Sunday: Kentucky Fried Spuds – http://is.gd/bHgDX [...]

By: Chef E

Chef E — Wed, 28 Apr 2010 12:24:27 +0000

I love it, well I am partial to a few of you, and its no secret, well not as a well kept KFC secret he he

Your dish is wonderful! I keep saying I am going to make a potato pizza, now I have this pressure on me Spudsy, but I can handle the deliciousness of a final result!

Now off to find other horses, uh I mean blogs that can run faster with a task than you have- I believe we have our lead filly for Taste Of Kentucky Derby!

I have to tweet KFS- The new craving!

By: gastroanthropologist

gastroanthropologist — Mon, 26 Apr 2010 17:13:41 +0000

My grandmother was from South Carolina and always made the trip to the Kentucky Derby and when she got older hosted the party from her home. She even had special silver cups for the mint juleps. I haven’t had Kentucky Fried Chicken in forever either but I can imagine the spices used for the chicken must be delicious in the rosti. Must include this weekend coming up for a “kentucky” inspired brunch.

By: Phyllis

Phyllis — Mon, 26 Apr 2010 16:52:18 +0000

MMmmmmm…I’d rather have this over KFC any day! Gorgeous rosti!