Food

Get the Master Class one like this:

(Amazon do one)

Do not buy one that has changeable disks. Make sure you have one that is lugged on the end to allow it to sit on the pan.

[Edit]

Holy crap - this place exists: potatoricer.org.uk

My mash recipe, seeing as we're on the subject:

Boil up Charlotte potatoes
Rice them
With the potato still over heat, mix in:
1 tub creme fraiche
1 tablespoon dijon
big wodge of truffle butter
season with salt & white pepper

I've found once you start making mash from potatoes that have been baked, not boiled, you never go back.

They stay dry and take double the amount of cream and butter. Lush.

oooooooh!

oooooooooooooooh!

I'm so fat :(

Best mash ever is at Atelier Joel Robuchon but it takes about 45 minutes of whisking by hand. Having watched the chef making it I was exhausted.

I've made mash where I've had to push it through a drum sieve before whisking.

Fuck. That.

Made this with pig cheeks last night to bring to work for lunches. A cheats Vietnamese pork curry.

http://www.telegraph.co.uk/foodanddrink/recipes/10041358/My-favourite-dish-the-Hairy-Bikers-Vietnamese-pork-curry.html

This + a lil bit smokey

Love the sound of that, lose all the water, replace with fat... Nom...

Them put the skins back in for chips?

Having not had turkey for xmas dinner in forever, this year we have to so anyone got any clever ideas?

I got the ready butchered and stuffed crown from COOK last year since we were only doing turkey for three people. The rest were veggie.

It was dead easy and really tasty.

Aren't Charlottes a bit waxy for mashing?

Watched a couple of eps of that Simon Hopkinson thing on iplayer last night. It's from a few years back i think. Some great simple cooking though. Also, he's amazingly comically uncomfortable in the inevitable "Simon buys organic produce from his fancy local butcher with whom he is on friendly first name terms" sections. It's hilarious. Recommended.

I particularly like his total disregard for greenery when composing a roast chicken dinner. He doesn't even acknowledge the existence of anything that isn't a shade of brown.

I compose all my dinners.

Um, speaking of potatoes...any restaurant recommendations for Dublin?

While we're on restaurant reccos, I kind of want Italian on Sunday. I'm going to Big Easy for birthday work lunch today, Sticks N Sushi tomorrow evening with the fam, and my friend just sent me pics of all the food she ate in Italy last night and now I really want pasta, veal, seafood, and lots of wine.

I went to a nice little restaurant in Slane a few years ago. Had the best pork chops i've ever eaten. The experience was marred slightly after the fact by my wife telling me that when she went into the toilet there was a giant human shit on the floor in front of the bowl. As if someone has just gone "whoops, missed... oh well!" and walked off.

I went and sat at the bar at bocca di lupo and enjoyed myself immensely..

http://www.boccadilupo.com/

There is a startlingly good French Bistro called Chez Max that warrants some consideration. We had two really good meals there over a long weekend.

yes, sorry

For mashing, yes. For ricing, no - Being slightly waxier makes them better for ricing.

I don't agree with this at all... Not one bit...

I don't mind mashed waxy potatoes but fluffy wins hands down... All the time... Every time... Erryday...