You can’t actually be sure that stew doesn’t have a ton of ground spices in it, because they wouldn’t show. The flavor could be so intense you might need the plain potato bites to rest your mouth. (Highly unlikely but possible.) The real crime is the complete lack of anything green on the table. It’s like they looked around at the lush greenery all around them and decided to leave it all outside.
Truthfully, I’ve been to the UK and had some great food, I just like to rag on the brits!
But yes, the lack of color is probably the real issue with this meal. You really want some fiber to go with a meal like this, to say nothing of the missing nutrients. As an American though, mocking an all brown-and-white plate of food seems a little hypocritical, haha.
You’re supposed to spice those naked potatoes with the meat and gravy. This is basically Haggis if I recall correctly, without fancy serving. And it is really good.
Haggis is traditionally sheep organ meat, oats, and spices. Black pepper and nutmeg are usually the dominant ones, although I assume that’s a development from within the last couple hundred years since neither is native to anywhere near Scotland. You’d serve it alongside potatoes and turnips, traditionally both mashed with a bit of butter.
As an American, this comment almost made me drop my gun and steer my F-350 off the road (I was scrolling and driving ofc). I feel so sorry for you guys, I hadn’t realized you’d been living like this since we broke up.
You can do so much with potatoes and a little bit of spices. Maybe start out with some black pepper, or some chili powder or paprika. Old Bay would also go great. If you’re really feeling adventurous, instead of conquering India, you could pan fry the potatoes instead of boiling them, and use a little hot sauce or ketchup. For boiled or baked potatoes in particular, dressing them with some sour cream or sauerkraut can be very good.
Yeah, I’m of the opinion that you should only boil a potato if you intend to mash it. Otherwise, what are you even doing? There are faster and tastier ways to prepare it.
You should boil them a bit in an alkaline water before roasting as well. It breaks down the surface into a starchy mess that crisps up wonderfully while they roast.
Alkaline water? Do you mean salt water or water with vinegar? I don’t know enough about Ph to know which one makes alkaline water… I think vinegar is an acid, but is salt a base?
Neither, I’m referring to adding a small amount of baking soda to the water. You’re correct about vinegar being acidic. Table salt is neutral. Sodium bicarbonate is basic and increases the alkalinity of the water.
Looks like a lovely bit of scran that does. Yall too obsessed with overdone memes to appreciate a nice bit of comfort food.
Nah I’m just too obcessed with spices and would like to see some used in this meal, especially on those naked potatoes.
You can’t actually be sure that stew doesn’t have a ton of ground spices in it, because they wouldn’t show. The flavor could be so intense you might need the plain potato bites to rest your mouth. (Highly unlikely but possible.) The real crime is the complete lack of anything green on the table. It’s like they looked around at the lush greenery all around them and decided to leave it all outside.
Truthfully, I’ve been to the UK and had some great food, I just like to rag on the brits!
But yes, the lack of color is probably the real issue with this meal. You really want some fiber to go with a meal like this, to say nothing of the missing nutrients. As an American though, mocking an all brown-and-white plate of food seems a little hypocritical, haha.
You’re supposed to spice those naked potatoes with the meat and gravy. This is basically Haggis if I recall correctly, without fancy serving. And it is really good.
Haggis would have cabbage and lung meat wouldn’t it?
Haggis is traditionally sheep organ meat, oats, and spices. Black pepper and nutmeg are usually the dominant ones, although I assume that’s a development from within the last couple hundred years since neither is native to anywhere near Scotland. You’d serve it alongside potatoes and turnips, traditionally both mashed with a bit of butter.
Yeah now that I am thinking about it haggis is probably better than what OP posted. It’s been years since I ate it while visiting Edinburgh :D
Spices on boiled potatoes? I only put salt on mine. What are you recommending?
As an American, this comment almost made me drop my gun and steer my F-350 off the road (I was scrolling and driving ofc). I feel so sorry for you guys, I hadn’t realized you’d been living like this since we broke up.
You can do so much with potatoes and a little bit of spices. Maybe start out with some black pepper, or some chili powder or paprika. Old Bay would also go great. If you’re really feeling adventurous, instead of conquering India, you could pan fry the potatoes instead of boiling them, and use a little hot sauce or ketchup. For boiled or baked potatoes in particular, dressing them with some sour cream or sauerkraut can be very good.
I happen to love the other comment about us eating like we have universal healthcare because my favorite potato is the loaded one lol
Baked potato, sour cream, bacon, chives, melted cheese… (Insert Homer drooling image)
I’m american, homie. I’m just not a fan of complicated potatoes is all. But i appreciate the recommendations.
Try tumeric with a bit of paprika, maybe a bit of cayenne if you like spice. Add some ghee or butter if you want something more indulgent.
But like…
Why aren’t the potatoes in the sauce?
That just seems obvious to me 🤷♀️
Even then, those look like boiled potatoes served plain. Toss some herbs on there and roast them for a bit. It’s not hard.
It’s not hard and it’s not necessary. There are different ways to enjoy a potato.
Naked potatoes mixed in with a hearty sauce are fine.
Though imo they should be brushed with oil and salt, then roasted (or airfried!) because boiled potatoes are boring lol
Yeah, I’m of the opinion that you should only boil a potato if you intend to mash it. Otherwise, what are you even doing? There are faster and tastier ways to prepare it.
You should boil them a bit in an alkaline water before roasting as well. It breaks down the surface into a starchy mess that crisps up wonderfully while they roast.
Alkaline water? Do you mean salt water or water with vinegar? I don’t know enough about Ph to know which one makes alkaline water… I think vinegar is an acid, but is salt a base?
Neither, I’m referring to adding a small amount of baking soda to the water. You’re correct about vinegar being acidic. Table salt is neutral. Sodium bicarbonate is basic and increases the alkalinity of the water.
Thanks for the clarification!
Oh, that sounds great, thanks for the tip!
Not everything has to be soaked in fat. Plain potatoes in a sauce, like in Japanese curry for instance, are pretty good.
A light brush of fats makes the outer layer crispy when cooked under high heat!
I understand, but I don’t want crisp in my curry potatoes 😋
I wonder which version is correct in japanese/Indian curry recipes? Not that it makes any preferrence wrong, tastes are personal.
But I could’ve sworn one way is the traditional way and one isn’t… Oh well 🤣
Tbh, as a British person, I think the same thing every time is see this meme. Although, I might make it worse
I’d have it with mash potatoes. Then, its like pie and mash, just without the pastry.
Can anyone tell me why there’s HP sauce there?
What do you do with it?
Squirt some into your mouth before you take a bite. What else would you do with it?