Daveywavey70 Posted May 24, 2020 #4626 Share Posted May 24, 2020 (edited) I Think both are right (or wrong) in equal measure 🙂 Edited May 24, 2020 by Daveywavey70 1 1 Link to comment Share on other sites More sharing options...
Rare mysty Posted May 24, 2020 #4627 Share Posted May 24, 2020 17 minutes ago, Daveywavey70 said: I Think both are right (or wrong) in equal measure 🙂 Ever the diplomat DW! ☺️ Link to comment Share on other sites More sharing options...
Daveywavey70 Posted May 24, 2020 #4628 Share Posted May 24, 2020 4 minutes ago, mysty said: Ever the diplomat DW! ☺️ Haha M 🙂 1 Link to comment Share on other sites More sharing options...
Rare mysty Posted May 24, 2020 #4629 Share Posted May 24, 2020 Greetings Coolers! Today's funny..... Have a great safe day all! 2 Link to comment Share on other sites More sharing options...
Rare TLCOhio Posted May 24, 2020 #4630 Share Posted May 24, 2020 These two below did not exactly play by the conventional "rules". They made up their own special ways to live life differently. To be honest, W. C. Fields did not say B. S. He spelled it out, but here at the Cooler, I wanted to keep it "clean". Don't want to earn a "R" rating. Right? THANKS! Enjoy! Terry in Ohio Link to comment Share on other sites More sharing options...
Rare spinnaker2 Posted May 24, 2020 #4631 Share Posted May 24, 2020 Terry That WC fields quip was oft quoted in law school. A few words changed...but the gist the same. Link to comment Share on other sites More sharing options...
Rare TLCOhio Posted May 24, 2020 #4632 Share Posted May 24, 2020 13 minutes ago, spinnaker2 said: Terry That WC fields quip was oft quoted in law school. A few words changed...but the gist the same. Yes, Spins, I can image how certain lawyers would learn the tactical value of "dazzle" in doing courtroom performances. Also, I think of the song from the musical/movie "CHICAGO" where Richard Gere as a slick attorney sang some of these words: "Give 'em the old razzle dazzle Razzle Dazzle 'em Give 'em an act with lots of flash in it And the reaction will be passionate Give 'em the old hocus pocusRazzle dazzle 'em And they;ll never catch wise!" But for the story attributed much to lawyers, here is my favorite: "If the facts are on your side, argue the facts. If you don't have the facts, then argue the law. If you don't have either the facts or law, then just . . . A R G U E!!" True?? THANKS! Enjoy! Terry in Ohio From late 2018, see “Holy Lands, Egypt, Jordan, Oman, Dubai, Greece, etc.”, with many visuals, details and ideas for the historic and scenic Middle East. Now at 18,323 views. Connect at: www.boards.cruisecritic.com/topic/2607054-livenautica-greece-holy-lands-egypt-dubai-terrypix’s Link to comment Share on other sites More sharing options...
Rare spinnaker2 Posted May 24, 2020 #4633 Share Posted May 24, 2020 40 minutes ago, TLCOhio said: Yes, Spins, I can image how certain lawyers would learn the tactical value of "dazzle" in doing courtroom performances. Also, I think of the song from the musical/movie "CHICAGO" where Richard Gere as a slick attorney sang some of these words: "Give 'em the old razzle dazzle Razzle Dazzle 'em Give 'em an act with lots of flash in it And the reaction will be passionate Give 'em the old hocus pocusRazzle dazzle 'em And they;ll never catch wise!" But for the story attributed much to lawyers, here is my favorite: "If the facts are on your side, argue the facts. If you don't have the facts, then argue the law. If you don't have either the facts or law, then just . . . A R G U E!!" True?? THANKS! Enjoy! Terry in Ohio From late 2018, see “Holy Lands, Egypt, Jordan, Oman, Dubai, Greece, etc.”, with many visuals, details and ideas for the historic and scenic Middle East. Now at 18,323 views. Connect at: www.boards.cruisecritic.com/topic/2607054-livenautica-greece-holy-lands-egypt-dubai-terrypix’s Yep Terry true. But a good judge also went to law school and heard the same thing. So they will stop you pretty fast and also lose all respect for you. Never lie to the judge or try and bamboozle them if you want to earn their respect. Once it's gone you can't get it back. Same thing with a leader. 3 Link to comment Share on other sites More sharing options...
Rare Lois R Posted May 24, 2020 #4634 Share Posted May 24, 2020 I have a question for anyone who can give me some technical help...........? Would you have idea why, when I try to use Microsoft EDGE on here I cannot submit a reply?? The box I am typing in does not open up when using that browser. Anyone? I am ok using Chrome but just wondering what the heck is happening. I can read the boards on EDGE but for some reason it will not let me submit a reply........................makes no sense to me.......... Link to comment Share on other sites More sharing options...
zqtchas Posted May 24, 2020 #4635 Share Posted May 24, 2020 1 1 Link to comment Share on other sites More sharing options...
Rare mysty Posted May 24, 2020 #4636 Share Posted May 24, 2020 2 Link to comment Share on other sites More sharing options...
zqtchas Posted May 24, 2020 #4637 Share Posted May 24, 2020 3 Link to comment Share on other sites More sharing options...
Daveywavey70 Posted May 24, 2020 #4638 Share Posted May 24, 2020 Dinner this evening was a roast loin of pork. I was especially pleased with the roasties, cooked in goose fat with fresh rosemary and thyme flowers. They were superb (modesty cast aside 🙂 ) 3 Link to comment Share on other sites More sharing options...
Rare Tothesunset Posted May 24, 2020 #4639 Share Posted May 24, 2020 Nice looking plate, DW. Roasties in goose fat? Oh, heavenly. OH won't roast them that way, I say she should. I'm Irish, she's English. Who's the tattie expert? (In case you're thinking 'well, do it yourself, lazy boy', in my defence I'm simply not allowed to do anything vaguely approaching cooking. The advantage of having a skilled chef as a Mrs.) 2 Link to comment Share on other sites More sharing options...
Daveywavey70 Posted May 24, 2020 #4640 Share Posted May 24, 2020 TTS I'd dare her. I'd tell her that someone had told you that they'd made better roasties than hers by boiling them for 12 minutes and then shook them in a pan of goose fat, rosemary and fresh thyme flowers and put them in a hot oven. Far be it from me to teach an Irish lady about potatoes though. Hopefully you'll live to report back! 1 1 Link to comment Share on other sites More sharing options...
jillyf Posted May 24, 2020 #4641 Share Posted May 24, 2020 My favourite meal DW. We do our roast potatoes in duck fat. Haven’t seen goose fat here but it could be in the high end delis in the city. Did you have crisp crackle? 2 Link to comment Share on other sites More sharing options...
UKCruiseJeff Posted May 24, 2020 #4642 Share Posted May 24, 2020 Very Delia Smith. 🙂 I offer this with some trepidation because no one will believe or agree with me. My best roasties are Maris Piper quartered and par boiled for around 11 minute’s ‘ish and then roughed - allowed to cool and to steam off - then deep fried at 130 c until they are deep yellow and crisp, and the allowed to cool again, then a few minutes before plating increase oil to 180 and finish off. I have done them that way for decades .... and all that taste them say they are the best roasties of all. This may be because you can time their delivery too perfection. When I tell people this is my method some do not believe me. There is a little science in it. If you allow them to cool and dehydrate they do not suck in as much fat/oil and the centers become fluffy whilst the edges crunchy. It’s also moisture that also makes chips absorb oil and make them more lethal. Jeff 🙂 1 1 Link to comment Share on other sites More sharing options...
Daveywavey70 Posted May 24, 2020 #4643 Share Posted May 24, 2020 Jilly it was. Jeff they look superb. Roasties can be so contentious. These were Maris Piper, boiled for 12 minutes roughed up in a tray of goose fat and herbs and roasted for 1 hour at 180 fan. Shaken vigorously 3 times. They are the best I've ever made. 2 Link to comment Share on other sites More sharing options...
UKCruiseJeff Posted May 24, 2020 #4644 Share Posted May 24, 2020 (edited) Hi Absolutely right. All a matter of choice. And what compromises we seek. Personally I believe that virtually all of the flavour of a roastie comes from caramelising the surface to sugars and the texture comes from the very fluffy interior. Sweet crunch and softness inside. I don’t really want to be able to taste the fat or even be able to tell what sort of fat it is. These are also a bit heslthier because less fat is absorbed. They can also be timed to be right for when the protein has rested and ready. Jeff 🙂 Edited May 24, 2020 by UKCruiseJeff 2 Link to comment Share on other sites More sharing options...
Daveywavey70 Posted May 24, 2020 #4645 Share Posted May 24, 2020 Tonight was one of those nights that everything came together perfectly. The perfect crunch, the perfect fluffy centres , just at the same time the meat had rested perfectly. I'm loving lockdown. I was almost tempted to do the hokey cokey. Instead I opted for 2 verses of the hokey pokey! 2 1 Link to comment Share on other sites More sharing options...
UKCruiseJeff Posted May 24, 2020 #4646 Share Posted May 24, 2020 It looked like a lovely meal. Well done! It's odd that when I looked at your potato they seemed a little yellower and waxy rather than flowery and I thought wrongly Charlottes. When I do that style of potato I use Charlottes in their skin and fully boil them but finish them on the hob in butter and olive oil with herbs and course seasalt sprinkled on late. Not really saute as the skin isn't really crisp. I'm really hoping our delivery doesn't go wrong tommorow because I have ordered something we don't see much now - stuffed lamb breast which we'll have with some new pots. Jeff 🙂 2 Link to comment Share on other sites More sharing options...
Daveywavey70 Posted May 24, 2020 #4647 Share Posted May 24, 2020 Here's hoping Waitrose comes up trumps@ xxx 1 Link to comment Share on other sites More sharing options...
UKCruiseJeff Posted May 24, 2020 #4648 Share Posted May 24, 2020 Morrisons actually. On almost every front their food has been superior. It has been a revelation. I’ve also ordered some pork belly as She is missing Singapore and I have promised her some char siu with beansprouts. This was the last plate I made her. 1 Link to comment Share on other sites More sharing options...
QueSeraSera Posted May 24, 2020 #4649 Share Posted May 24, 2020 Wow, I think we are seeing spuds done right! Too late to accompany tonight's halibut but wishing they could. My first line of thinking was these look almost as good as Southern hash browns. My second was, let me go back over these posts to figure the recipe our friends are using 1 Link to comment Share on other sites More sharing options...
Rare Tothesunset Posted May 25, 2020 #4650 Share Posted May 25, 2020 It's an odd relationship the Irish still have with potatoes. My parents, for example, will simply not consider food a meal unless there is a potato element - boiled, mashed, roasted, chipped; doesn't matter as long as there is a potato in there somewhere. If they have soup they cut up a couple of spuds and chuck them in the soup for half an hour on the stove. So you get soup (vegetable, chicken, tomato, whatever) with chunks of boiled potato in it. It's rather nice, actually. The only exception is a fried breakfast. Well, I say an exception but they get round it by frying up (eugh!) a couple of potato farls (HP or tomato sauce being optional extras). Both 88 and fighting fit so they are clearly doing something right. 1 Link to comment Share on other sites More sharing options...
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