I have seen the future. It is wrapped in pastry and answers to the name of pie.
That, among other things, is the word on the net.
Spuds, it seems, are also on the trendspotter’s radar.
Spuds are in, pie is in: that can only mean one thing...
Tag: Richard Olney
Poor Rufus nearly choked when I told him that the ‘secret’ ingredient in the mash was seaweed.
The occasion was that Irish-themed dinner party of mine and the mash in question was a union of three card-carrying Irish ingredients: potatoes, butter and dillisk.
Dillisk, seaweed par excellence
I’ll wager that my Da would think the following a waste of perfectly good Guinness. Nevertheless, in honour of the awards weekend that was in it, I thought that Le Spud could do worse than to take a dip in some of Arthur Guinness’s finest stout.
At first blush, it might not seem that spuds doused in Guinness would be that promising a combination. It might even sound like a messy night at the blog awards pub. Just so we’re clear, though. I’m not talking about spilling your pint over somebody’s bag of tayto (though, no doubt, that happens quite a lot in this country…). What I’m talking about is Richard Olney’s recipe for Potatoes in Beer, which brings a whole new meaning to the term beer soakage.
Beer soaked spuds...
Whaddya Sayin’?