| T O P I C R E V I E W |
| thedrumcrew |
Posted - 12/05/2012 : 21:55:33
Have you ever try it mashing the mustard in with the spuds its very nice. |
| 39 L A T E S T R E P L I E S (Newest First) |
| Brigham |
Posted - 20/05/2012 : 09:57:02
The Phoenix pub down near Watergate Bay in that there Newquay, Cornwall used to do a dish with mustard mash:
Mustard mash base (coarse grain mustard)
Spinach layed over
fillet of smoked haddock
melted cheese
After a day of surfing, it's TO DIE FOR. |
| Badman_batman |
Posted - 20/05/2012 : 01:05:41
quote:
Originally posted by logic_user99
Is it time to reinstate the 'Mike Dolbear Forum Cookbook'?
Now this is a GRRRRREAT idea, i could use some help with cooking too |
| Gapwedge |
Posted - 20/05/2012 : 00:01:29
Mashing swede and potato is very nice. A mixture known as 'potch' in these here parts. |
| gdrumfoot |
Posted - 19/05/2012 : 17:41:45
Mrs G wants to know who prefers a potato ricer or the usual gadget that pounds them to into mash? |
| Captain Bubble |
Posted - 18/05/2012 : 12:05:52
quote:
Originally posted by thedrumcrew
quote:
Originally posted by Captain Bubble
Oh, Oregano, I thought you said 'orrid guano!
I am going down to Squeak's for her birthday later, so I went out of my way to visit the nearest Sainsburys and I got a nice bag of Anya spuds and all the other ingredients for the feast I will be cooking tonight, inspired by ideas on this thread and the "Peppers" thread. What a great forum!
Lets us know how is went mate enjoy
Very nice meal, roast red and yellow peppers stuffed with Quinoa (it's a bit like rice) cherry plum tomatoes, cream cheese, humous and grated cheddar, Boiled Anya spuds with butter and parsley, peas, green beans and brocoli.
For pub I bought some Rum Truffles from a shop in Hampshire, which are super-rich cake with fruit and nuts, a good measure of rum, ball-shaped and covered in chocolate. Mega Bloat!
Best of all Squeak's son and his girlfriend went out and had take-away, so I did not have to cook for them, so there is enough for the same again tonight, nom! |
| Mcmaul |
Posted - 17/05/2012 : 17:23:15
Full cream, strong cheddar, and spring onions and garlic, with black pepper, perfect mash!! |
| Captain Bubble |
Posted - 17/05/2012 : 15:06:42
quote:
Originally posted by Captain Bubble
^ Cheers, sure thing Squire, we will be feasting! It's about a month since my last week end off with her so we will live it up!
|
| Captain Bubble |
Posted - 17/05/2012 : 15:05:54
^ Cheers, sure thing Squire, we will be feasting! |
| thedrumcrew |
Posted - 17/05/2012 : 15:00:50
quote:
Originally posted by Captain Bubble
Oh, Oregano, I thought you said 'orrid guano!
I am going down to Squeak's for her birthday later, so I went out of my way to visit the nearest Sainsburys and I got a nice bag of Anya spuds and all the other ingredients for the feast I will be cooking tonight, inspired by ideas on this thread and the "Peppers" thread. What a great forum!
Lets us know how is went mate enjoy |
| Captain Bubble |
Posted - 17/05/2012 : 13:15:34
Oh, Oregano, I thought you said 'orrid guano!
I am going down to Squeak's for her birthday later, so I went out of my way to visit the nearest Sainsburys and I got a nice bag of Anya spuds and all the other ingredients for the feast I will be cooking tonight, inspired by ideas on this thread and the "Peppers" thread. What a great forum! |
| Bazarre |
Posted - 17/05/2012 : 12:44:55
quote:
Originally posted by rollingthunder
quote:
Originally posted by Captain Bubble
quote:
Originally posted by brushbaby
also try mashing beetroot together with spuds and adding fresh chopped oregano..... lovely.
Nom!
That sounds lovely, unfortunately I have great difficulty swallowing folded paper.
I have the same problem with folding herb leaves into little figures, boats, patterns etc. |
| martydrums |
Posted - 17/05/2012 : 11:53:45
quote:
Originally posted by logic_user99
Is it time to reinstate the 'Mike Dolbear Forum Cookbook'?
Yes as long as well all use Vic Firth pepper mills. In fact, I am sure Mike could organise a free one for each recipe that gets submitted  |
| martydrums |
Posted - 17/05/2012 : 11:51:10
quote:
Originally posted by atkinsx
Forgive me for coming late to this, but I had to share my favourite mash. I like to steep a couple of bay leaves, half a clove of garlic and some peppercorns in some milk which I bring just to the boil. I put some cubes of butter in this mixture as it cools, then strain the liquid into spuds which I've put through a ricer, and add a bit of wholegrain mustard. Thereafter salt to taste, fork it though to add some air, and away we go. If the mood takes me, I add some grated mature cheddar: the heat of the liquid helps the cheese melt.
GOD I WANT SOME MASH NOW...
I will be trying this one out for sure!
For "plain" mash I always add some nutmeg. I thinks nutmeg will go well with this one too. |
| JKDrummerDude |
Posted - 17/05/2012 : 10:40:21
I like roast garlic mash. It's pretty simple - roast a garlic, mash with spuds...Win! |
| rollingthunder |
Posted - 17/05/2012 : 10:00:58
quote:
Originally posted by Captain Bubble
quote:
Originally posted by brushbaby
also try mashing beetroot together with spuds and adding fresh chopped oregano..... lovely.
Nom!
That sounds lovely, unfortunately I have great difficulty swallowing folded paper. |
| logic_user99 |
Posted - 17/05/2012 : 09:37:54
Is it time to reinstate the 'Mike Dolbear Forum Cookbook'? |
| Captain Bubble |
Posted - 17/05/2012 : 09:33:54
quote:
Originally posted by brushbaby
also try mashing beetroot together with spuds and adding fresh chopped oregano..... lovely.
Nom! |
| logic_user99 |
Posted - 17/05/2012 : 09:33:42
quote:
Originally posted by atkinsx
Forgive me for coming late to this, but I had to share my favourite mash. I like to steep a couple of bay leaves, half a clove of garlic and some peppercorns in some milk which I bring just to the boil. I put some cubes of butter in this mixture as it cools, then strain the liquid into spuds which I've put through a ricer, and add a bit of wholegrain mustard. Thereafter salt to taste, fork it though to add some air, and away we go. If the mood takes me, I add some grated mature cheddar: the heat of the liquid helps the cheese melt.
GOD I WANT SOME MASH NOW...
Combine this with some hearty pork & leek sausages and we might just have a 'Meg Ryan moment' on our hands...   |
| Bazarre |
Posted - 17/05/2012 : 09:31:53
quote:
Originally posted by atkinsx
Forgive me for coming late to this, but I had to share my favourite mash. I like to steep a couple of bay leaves, half a clove of garlic and some peppercorns in some milk which I bring just to the boil. I put some cubes of butter in this mixture as it cools, then strain the liquid into spuds which I've put through a ricer, and add a bit of wholegrain mustard. Thereafter salt to taste, fork it though to add some air, and away we go. If the mood takes me, I add some grated mature cheddar: the heat of the liquid helps the cheese melt.
GOD I WANT SOME MASH NOW...
Copied and pasted into my recipes folder -- sounds rather special! |
| brushbaby |
Posted - 17/05/2012 : 09:28:52
Wasabi mash is fantastic, also try mashing beetroot together with spuds and adding fresh chopped oregano..... lovely. |
| Captain Bubble |
Posted - 17/05/2012 : 08:59:19
^ Sounds superb, not too keen on Bay Leaves the rest sounds great and I am salivating. When I cook for myself I always leave the skins on, even for mash, and I sometimes mash some of the spuds but leave half of it "chunky", and mix the chunks up in the mash. I also cut the spudtatos fairly small so the cook faster and keep more flavour. |
| atkinsx |
Posted - 17/05/2012 : 00:05:18
Forgive me for coming late to this, but I had to share my favourite mash. I like to steep a couple of bay leaves, half a clove of garlic and some peppercorns in some milk which I bring just to the boil. I put some cubes of butter in this mixture as it cools, then strain the liquid into spuds which I've put through a ricer, and add a bit of wholegrain mustard. Thereafter salt to taste, fork it though to add some air, and away we go. If the mood takes me, I add some grated mature cheddar: the heat of the liquid helps the cheese melt.
GOD I WANT SOME MASH NOW... |
| beezerk |
Posted - 15/05/2012 : 10:46:37
quote:
Originally posted by Henry Piper
quote:
Originally posted by thedrumcrew
quote:
Originally posted by jamoca
Wasabi mash?
What is that Josh ???
Very, Very ,Very powerful Japanese Horseradish
I love spicy stuff but Wasabi is  it's almost toxic tasting  |
| Captain Bubble |
Posted - 15/05/2012 : 10:42:37
Glad someone else has tried them, most people get put off because they look all warty and lumpy, so few places sell them. There is one mountain valley in Peru where the soil and climate is just right for spudtatos and the grow 350 types there. 350! I thought there were only about 10 types. Boiled Anyas in skins, butter + a little sea salt and pepper, yum. |
| gdrumfoot |
Posted - 15/05/2012 : 10:29:05
Anya's are brill!! Esp with salad. Mix smoked haddock into your cheesy mustard mash and top with a poached duck egg, sprinkle with fresh ground black pepper. I'm hungry now, byeeeee!!!! |
| Captain Bubble |
Posted - 14/05/2012 : 09:11:12
Anja/anya spuds look odd but taste superb. |
| logic_user99 |
Posted - 14/05/2012 : 08:57:02
quote:
Originally posted by jamoca
Wasabi mash?
On reading this I feel utterly ridiculous for not trying it.
As an aside; what potatoes do you lot use? When I can get them, I only use Pilling whites (from Pilling, Lancashire, funnily enough!) |
| Captain Bubble |
Posted - 14/05/2012 : 08:05:47
Wasabi makes me sneeze like crazy, I like really strong horseraddish, but can't handle wasabi. |
| Drumheduk |
Posted - 14/05/2012 : 01:38:18
Cheesy mustard mash, Welsh Rarebit flavour! |
| Henry Piper |
Posted - 13/05/2012 : 19:40:46
quote:
Originally posted by thedrumcrew
quote:
Originally posted by jamoca
Wasabi mash?
What is that Josh ???
Very, Very ,Very powerful Japanese Horseradish |
| thedrumcrew |
Posted - 13/05/2012 : 18:12:25
quote:
Originally posted by jamoca
Wasabi mash?
What is that Josh ??? |
| jamoca |
Posted - 13/05/2012 : 17:58:53
Wasabi mash? |
| G Lo |
Posted - 13/05/2012 : 13:04:44
quote:
Originally posted by Bazarre
Horseradish sauce is good too.
+1 |
| Captain Bubble |
Posted - 13/05/2012 : 08:44:48
Cheesey mash is GREAT! Lots of butter too, got keep my cholesterol up to max! Will have to try Mustard Mash and Horseradish Mash, sounds great. I reckon coarse grain French Mustard would be really nice in mash.Garlic in everything, yum. Soy sauce too.
My Dutch sister-in-law often does Stompot which is lovely, mostly spuds, + carrots, peas, cabbage or any other veg. Boil it, mash it, mix in loads of butter then keep on high heat to fry the bottom layer as with Bubble and Squeak.
No, not Squeak and I, Bubble and Squeak the foodstuff. |
| WendyB |
Posted - 13/05/2012 : 01:17:03
I like cheesy mash. I could do with some post-gig right now but I'm not peeling potatoes at this time in the morning! |
| Bazarre |
Posted - 12/05/2012 : 23:12:02
Horseradish sauce is good too. |
| christianmurphy |
Posted - 12/05/2012 : 22:39:36
Off topic section is possibly my favourite on MD (and my favourite off topic on any forum!) because of posts like this one
Indeed, it's good! I also like a bit of home made garlic oil too  |
| logic_user99 |
Posted - 12/05/2012 : 22:20:10
Yes. Magical. |
| Rosco |
Posted - 12/05/2012 : 22:08:36
yep, tis a classic is mustard mash.....just need to get the mix of mustard within the spud right or......... |
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Mash Potatoes and Mustard
