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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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