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Diabetic (alt.food.diabetic) This group is for the discussion of controlled-portion eating plans for the dietary management of diabetes. |
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Hi again Folksies.
As a life-long lover of Tattie Scones, I Thought I'd give these new Vivaldi Potatoes the once over. Boiled - with Salt - they are quite tasteless and nothing I did seemed to improve the flavour. Just no "Spud" taste. I boiled the last of the Batch with extra salt, drained and dried them, then - my usual recipe - to a Pound of Potatoes mashed with 2 ounces of Butter and a little white pepper, allowed to get completely cold, then to each pound of potato mix, 3 ounces of plain flour added and gently blended in, minimal mixing. (or they get hellish tough) Left to rest for a couple of hours, then portioned and pinned out to 1/8" Inch thickness and plate sized, cut in four quarters and cooked on the Girdle for two minutes each side - they took on great colour and LOOKED the part, but there was an absence of the usual "Tattie Scones Cooking" aromas. My auld neebur was in while I was doing the cooking and she took one and buttered it - said not my usual. Once the first lot were cooled, I fried some with an egg. Tasteless! With HP Sauce - only tasted the sauce. So, MY verdict on these wonderful potatoes is - DONT BOTHER. Incidentally - ONLY ever for a Sunday Breakfast - the only day I throw caution to the winds... |
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On Wed, 5 Apr 2006 16:32:35 +0100, "See Hear"
> wrote: >Hi again Folksies. > >As a life-long lover of Tattie Scones, I Thought I'd give these new Vivaldi >Potatoes the once over. >Boiled - with Salt - they are quite tasteless and nothing I did seemed to >improve the flavour. Just no "Spud" taste. > >I boiled the last of the Batch with extra salt, drained and dried them, >then - my usual recipe - to a Pound of Potatoes mashed with 2 ounces of >Butter and a little white pepper, allowed to get completely cold, then to >each pound of potato mix, 3 ounces of plain flour added and gently blended >in, minimal mixing. (or they get hellish tough) >Left to rest for a couple of hours, then portioned and pinned out to 1/8" >Inch thickness and plate sized, cut in four quarters and cooked on the >Girdle for two minutes each side - they took on great colour and LOOKED the >part, but there was an absence of the usual "Tattie Scones Cooking" aromas. >My auld neebur was in while I was doing the cooking and she took one and >buttered it - said not my usual. > >Once the first lot were cooled, I fried some with an egg. >Tasteless! >With HP Sauce - only tasted the sauce. > >So, MY verdict on these wonderful potatoes is - DONT BOTHER. > >Incidentally - ONLY ever for a Sunday Breakfast - the only day I throw >caution to the winds... > > Tasteless or not - reading that recipe it's hard to work out what a serve was but I'd love to know what your BGs were an hour afterwards. Potato AND flour? Cheers, Alan, T2, Australia. d&e, metformin 2x500mg -- Everything in Moderation - Except Laughter. |
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Each scone, is ABOUT an ounce and a half.
Two scones, a portion. Like I say, I throw caution to the winds on a Sunday morning, a big fry-up - but I have a pretty long walk to church afterwards...and the same four miles back. "Alan S" > wrote in message ... > On Wed, 5 Apr 2006 16:32:35 +0100, "See Hear" > > wrote: > >>Hi again Folksies. >> >>As a life-long lover of Tattie Scones, I Thought I'd give these new >>Vivaldi >>Potatoes the once over. >>Boiled - with Salt - they are quite tasteless and nothing I did seemed to >>improve the flavour. Just no "Spud" taste. >> >>I boiled the last of the Batch with extra salt, drained and dried them, >>then - my usual recipe - to a Pound of Potatoes mashed with 2 ounces of >>Butter and a little white pepper, allowed to get completely cold, then to >>each pound of potato mix, 3 ounces of plain flour added and gently blended >>in, minimal mixing. (or they get hellish tough) >>Left to rest for a couple of hours, then portioned and pinned out to 1/8" >>Inch thickness and plate sized, cut in four quarters and cooked on the >>Girdle for two minutes each side - they took on great colour and LOOKED >>the >>part, but there was an absence of the usual "Tattie Scones Cooking" >>aromas. >>My auld neebur was in while I was doing the cooking and she took one and >>buttered it - said not my usual. >> >>Once the first lot were cooled, I fried some with an egg. >>Tasteless! >>With HP Sauce - only tasted the sauce. >> >>So, MY verdict on these wonderful potatoes is - DONT BOTHER. >> >>Incidentally - ONLY ever for a Sunday Breakfast - the only day I throw >>caution to the winds... >> >> > Tasteless or not - reading that recipe it's hard to work out > what a serve was but I'd love to know what your BGs were an > hour afterwards. Potato AND flour? > > Cheers, Alan, T2, Australia. > d&e, metformin 2x500mg > -- > Everything in Moderation - Except Laughter. |
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