Let me explain to you how this works:
(a) Big food brand gets together with well-known chef.
(b) Chef creates recipes using said brand of food.
(c) Brand wants to demonstrate general tastiness of the recipes, so they get the chef to make lunch using some of same.
(d) Third parties get invited to said lunch to provide independent verification of the mouth-watering nature of the chef’s creations.
(e) Lunch is eaten, wine is drunk, everybody goes home happy, well-fed and well disposed towards the parties and the food involved.
Simple enough formula, really, and I got to see it in action up close this week, where the brand in question was Philadelphia cream cheese, the chef was Kevin Dundon (yes, he of the Zest! interview experience) and I was one of those well-fed third parties.
Kevin Dundon's Philadelphia Lunchables: smoked salmon and scallops, chicken and mushroom parcel, wild mushroom risotto, philly mille feuille
When I saw that somebody had used the search terms “Potato Mc Shake” and ended up at The Daily Spud, I knew that it was time to revisit my potato shake, before the giants of the fast food industry stole my thunder.
So I boldly returned to where only I (to the best of my knowledge) had boldly gone before and went back to work on the spud shake formula, enlisting a few skeptical guinea pigs to sample the results.
In the end, there wasn’t that much to it. I took the basic formula of spuds, milk, honey and lecithin that had made its debut chez Aoife Mc, added a bit of salt, and topped up with mango for version one and banana for version two. The skeptics were really not quite so skeptical afterward and declared banana the winner and themselves spud shake survivors, which makes them members of a really, as yet, rather exclusive club!
And so, without further ado, I give you the spud shake formula and wonder when it will happen that future searches for “Potato Mc Shake” will bring the world, not to my door, but to the latest, em, “innovation” by a certain well-known fast food emporium…
Before I get started, I should say that the following is really only going to be of interest to the Spud readership in Ireland. Just sayin’, so don’t say I didn’t tell you so. I’m newly arrived back in the ol’ sod and thought, after all that gallivanting, that the locals should get a bit of my attention.
[Watches as the foreign readers remain undecided as to whether to stay and gradually start shuffling away]
The other thing to note is that this will mainly be of interest to those who fancy putting on the gardening gloves and growing their own french beans.
[More hesitation as possessors of non-green-coloured-fingers hover same over their back buttons]
It may also be of some interest if you like yoghurt.
[...a few hardy souls left]
Now, for all you Irish-based, french-bean-growing yoghurt lovers, here’s the deal.