In some ways, it was as if a country field day had come to the city.
At least that’s what I thought when I saw the kiddies crazy golf with the Mayo landmarks. A holy water bottle represented the Marian Shrine at Knock and a toy aeroplane the international airport nearby, and knocked they both were with great regularity by the junior would-be golfers.
Good grief, you hardly thought I would let Christmas go by without tackling the subject of roasties, now, did you?
Proper roast potatoes. It just ain't Christmas dinner without 'em.
Though I may have spouted on at some length on the topic of roast potatoes last year, my 12-step roastie program didn’t really address the question of how our most popular potato varieties stack up when it comes to roasting. I’m here today to fix that.
Inspired somewhat by last year’s piece in the Guardian Word of Mouth blog which compared three varieties of British potato, roasted using formulae from four well-known chefs, I loosened my belt and set about the task of roasting several different kinds of Irish spud.
Step one was a trip to my local fruit-and-veg emporium… Continue reading
A little while back, the folks from An Bord Bia’s Best In Season website asked if I would contribute a piece describing my favourite spud. As you can imagine, I had a thing or two to say on the subject, so I was more than happy to oblige. I’ve included a copy of the piece below for your reading pleasure. Not only that, but, if you’re up for even more in the way of favouritism, you can now become a fan of The Daily Spud over on Facebook or even submit some food blog award nominations over on Foodbuzz. When you’re done with that, come back here and I will present, without any further ado, my very own favourite spud.
He’s not a looker, bless him, but he’s one of my own. My very own Mr. Potato Head.