How do you like your potatoes?

[kathys.clown14]

I like them mashed

[j*oono]

Yes Wilk.  How dare we be so cruel to potatoes LOL

[cherry*135]

Couch potato is more my style.

[gleee58]

Depends on the type of spud. Microwaved, deep fried, chips, garlic potatoes.  I don't eat them often.

[jimmy*part4]

Red or yellow. Those brown ones take forever to cook.

[iapetus_rocks]

The purple ones are nice. Can't always get them though.

[gleee58]

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@iapetus_rocks wrote:

The purple ones are nice. Can't always get them though.

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Oooh yeah, they're good deep fried. I haven't seen them for ages though.

[iapetus_rocks]

They seem to be seasonal and the season for those passed a few weeks ago.

[jimmy*part4]

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@iapetus_rocks wrote:

The purple ones are nice. Can't always get them though.

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Maybe the red ones I mentioned are really purple?

But have you considered the cost of cooking them, lol. And yes I agree with you 100%, the time it takes regardless of cost is worth it.

I was replying to Sookie Snackhouse (love that ID!) and Uno Who, but got that pink banner/!....I never watched master chef, but at my once favourite pizzaria I saw this new guy working at a frenzied pace and as he spun around sweat flew off his face all over the pie he making. I walked out an never went.

It was the best pizza in New York! *sad face*

[iapetus_rocks]

If you ever get that pink banner (because you included a link) then just hit the Post button again and it should work. (works for me)

The red spuds. yes they're not the same as the purple ones.

Some people really care about the flavour and the nutritional quality of the food which they eat . . . and for those who don't, there's always Macca's and Pizza Hut and Hungry Jack's  . . . and overseas, there are the equivalents in fast food  culinary excerement; or so I'm told.

[iapetus_rocks]

I never minded a bit of honest sweat in my pizza; it was those awful chemical-flavoured olives and that super-abundance of cheap and nasty cheese which put me off the most.

Note to commercial pizza makers . . . more cheap cheese is not a substitute for other quality ingredients.