roamer Posted July 12, 2011 Share Posted July 12, 2011 Can you imagine sitting in the pub with our favourite pint, eating tiny boiled new potatoes with a little plastic fork, dipping them in ghee with an appropriate herby seasoning? Big American baking potatoes sliced into flat chips and fried in oil (or fat, as the taste takes you) that's too hot, dipped in brown sauce? Boiled potatoes, light but not so soft and fluffy that they fall apart, dipped into a selection of dry or wet seasonings? Let's hope someone else sees fit to contribute some potato-porn... SC The Jersy Royals season has just come to an end in the UK. Been gorging on the odd bowl of these, does this do it for you SC ? Link to comment Share on other sites More sharing options...
Semper Posted July 12, 2011 Share Posted July 12, 2011 I agree the potatoes here taste bad... I make chips and they taste so bad and when i make mash potatoe i have to add lots of butter and milk to make it taste ok.. Are you saying that, in your home country you don't use butter and milk to make mash potatoes? Link to comment Share on other sites More sharing options...
smokie36 Posted July 12, 2011 Share Posted July 12, 2011 http://www.thaivisa....ost__p__4544979 Can you imagine sitting in the pub with our favourite pint, eating tiny boiled new potatoes with a little plastic fork, dipping them in ghee with an appropriate herby seasoning? Big American baking potatoes sliced into flat chips and fried in oil (or fat, as the taste takes you) that's too hot, dipped in brown sauce? Boiled potatoes, light but not so soft and fluffy that they fall apart, dipped into a selection of dry or wet seasonings? Let's hope someone else sees fit to contribute some potato-porn... SC The Jersy Royals season has just come to an end in the UK. Been gorging on the odd bowl of these, does this do it for you SC ? Oooh a knob of butter and a spurt of cream.... Link to comment Share on other sites More sharing options...
jfchandler Posted July 12, 2011 Share Posted July 12, 2011 (edited) Some of the posters here are being a bit too hasty... There are indeed decent potatoes to be found in BKK at least, specifically reasonably big brown-color Idaho Russet baking spuds imported from the U.S. -- periodically available at least at the Villa Markets at Suk Sois 31 and 11... But...as someone mentioned above, best to check with your accountant first... From my recollection, they're on offer in packages of two for something like 200 baht for a two-pack, which comes in at 320 baht per kilo. I've tried them, and they're quite good.... a nice reminder of home... But for something like 60 baht per bag, the Gourmet Market at Siam Paragon has the usual Thai variety...but good, hefty sized ones that make a fitting baked spud...albeit with a different taste and texture. Never seen Yukon golds around these parts. Edited July 12, 2011 by jfchandler Link to comment Share on other sites More sharing options...
jaideeguy Posted July 12, 2011 Share Posted July 12, 2011 'Green potatoes poison'.....truth is that the skins have a very very mild toxin and it would take a truck load to make you ill.....so just peel them and they are ok. But one of the first things that I eat upon returning to the west is a good hot russett potato with sour cream chives and bacon bits. Got your mouth watering???? Link to comment Share on other sites More sharing options...
daoyai Posted July 12, 2011 Share Posted July 12, 2011 Up here in the north, we get small gold spuds grown in the hills along the Burma border, (food porn warning) I boil then mash with raw garlic, spring onions, olive oil, milk, butter and freh green peppercorns. No complaints. Link to comment Share on other sites More sharing options...
tutsiwarrior Posted July 13, 2011 Share Posted July 13, 2011 given that spuds don't figure largely in thai cuisine I'm surprised that they are available at all...only ever seen it in massaman curries...I always buy 'em for potato salad when good ones are available and once or twice for mash to eat with the meat loaf...with lotsa butter and milk... plenty of nice tots in VN which has a more temperate climate in the north but never seen 'em in any VN dish...lotsa western veg around here: lovely cauli and broccoli, courgettes, western style aubergines, leeks, bell peppers (capsicum, been eating a lot of ratatouille) but never seen none in the local cuisine...odd Link to comment Share on other sites More sharing options...
mrjohn Posted July 13, 2011 Share Posted July 13, 2011 (edited) Nothing wrong with the potatoes here. You just need to know how to cook them. Try steaming them in their skins for about 30 or 40 mins. Don't overcook them. You can then peel and saute them or roast them or whatever. They will keep well (with the skins on )in the fridge for up to a week. Incidentally the correct "potato" for Mussaman gaeng is called Man Kii Nuu. I've only ever seen them down south. They are small tubers about as big as your little finger. Usually sold ready cleaned in plastic bags in water. They taste a bit like "new" potatoes...but not quite as good. Forgot to mention if you steam them in their skins they absorb less water than boiling and retain a waxy texture. I use them in this way to make an excellent potato salad with my own yoghurt. Edited July 13, 2011 by mrjohn Link to comment Share on other sites More sharing options...
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