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thedrumcrew
Advanced Contributer
United Kingdom
8469 Posts |
 Posted - 12/05/2012 : 21:55:33
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| Have you ever try it mashing the mustard in with the spuds its very nice. |
Thinking of the future as others close there eyes and hope http://www.youtube.com/watch?v=bKaJ4b0XYmI
Memories are some of lifes most wonderful treasures. |
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Rosco
Advanced Contributer
United Kingdom
761 Posts |
Posted - 12/05/2012 : 22:08:36
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yep, tis a classic is mustard mash.....just need to get the mix of mustard within the spud right or......... |
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logic_user99
Advanced Contributer
United Kingdom
10131 Posts |
Posted - 12/05/2012 : 22:20:10
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| Yes. Magical. |
Drums | Cymbals | Sticks
"Starting my professional life from scratch..." |
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christianmurphy
Advanced Contributer
United Kingdom
534 Posts |
Posted - 12/05/2012 : 22:39:36
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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  |
79 Ludwig - Pearl Masters - Istanbul - Zildjian - DW |
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Bazarre
Advanced Contributer
United Kingdom
7985 Posts |
Posted - 12/05/2012 : 23:12:02
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| Horseradish sauce is good too. |
Sex, magic and R n R! -- all in ZOLIN! now on Amazon for Kindle readers |
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WendyB
Advanced Contributer
United Kingdom
5653 Posts |
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Captain Bubble
Advanced Contributer
United Kingdom
14642 Posts |
Posted - 13/05/2012 : 08:44:48
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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. |
Marcus de Mowbray
www.330studios.co.uk/marcus |
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G Lo
Advanced Contributer
United Kingdom
413 Posts |
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jamoca
Advanced Contributer
United Kingdom
12486 Posts |
Posted - 13/05/2012 : 17:58:53
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| Wasabi mash? |
Edible Goody Consumption Officer and Parallel Parking Specialist of the forum's Sonor Delite appreciation society
Personal roistering assistant to Mr Bob Dobalina and (nearly) undisputed Curry King |
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thedrumcrew
Advanced Contributer
United Kingdom
8469 Posts |
Posted - 13/05/2012 : 18:12:25
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quote:
Originally posted by jamoca
Wasabi mash?
What is that Josh ??? |
Thinking of the future as others close there eyes and hope http://www.youtube.com/watch?v=bKaJ4b0XYmI
Memories are some of lifes most wonderful treasures. |
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Henry Piper
Advanced Contributer
United Kingdom
323 Posts |
Posted - 13/05/2012 : 19:40:46
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quote:
Originally posted by thedrumcrew
quote:
Originally posted by jamoca
Wasabi mash?
What is that Josh ???
Very, Very ,Very powerful Japanese Horseradish |
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Drumheduk
Excellent Contributer
United Kingdom
292 Posts |
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Captain Bubble
Advanced Contributer
United Kingdom
14642 Posts |
Posted - 14/05/2012 : 08:05:47
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| Wasabi makes me sneeze like crazy, I like really strong horseraddish, but can't handle wasabi. |
Marcus de Mowbray
www.330studios.co.uk/marcus |
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logic_user99
Advanced Contributer
United Kingdom
10131 Posts |
Posted - 14/05/2012 : 08:57:02
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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!) |
Drums | Cymbals | Sticks
"Starting my professional life from scratch..." |
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Captain Bubble
Advanced Contributer
United Kingdom
14642 Posts |
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gdrumfoot
Advanced Contributer
United Kingdom
986 Posts |
Posted - 15/05/2012 : 10:29:05
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| 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!!!! |
Black Country drum technique = Gi'e it sum 'Ommer!
Tama, Gibraltar, Mapex, Ludwig, LP, Meinl, Sabian, Zildjian, Dream,Roland & Jobeky. |
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Captain Bubble
Advanced Contributer
United Kingdom
14642 Posts |
Posted - 15/05/2012 : 10:42:37
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| 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. |
Marcus de Mowbray
www.330studios.co.uk/marcus |
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beezerk
Advanced Contributer
United Kingdom
29133 Posts |
Posted - 15/05/2012 : 10:46:37
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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  |
http://photobucket.com/albums/c41/beezerkdrums/
Let's go Eskimo! |
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atkinsx
Advanced Contributer
United Kingdom
720 Posts |
Posted - 17/05/2012 : 00:05:18
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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... |
Occasionally piping up with stupid questions and irrelevant information on the MD forum since 2003.
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Captain Bubble
Advanced Contributer
United Kingdom
14642 Posts |
Posted - 17/05/2012 : 08:59:19
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| ^ 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. |
Marcus de Mowbray
www.330studios.co.uk/marcus |
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brushbaby
Advanced Contributer
United Kingdom
645 Posts |
Posted - 17/05/2012 : 09:28:52
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| Wasabi mash is fantastic, also try mashing beetroot together with spuds and adding fresh chopped oregano..... lovely. |
old drums, old cymbals |
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Bazarre
Advanced Contributer
United Kingdom
7985 Posts |
Posted - 17/05/2012 : 09:31:53
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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! |
Sex, magic and R n R! -- all in ZOLIN! now on Amazon for Kindle readers |
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logic_user99
Advanced Contributer
United Kingdom
10131 Posts |
Posted - 17/05/2012 : 09:33:42
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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...  |
Drums | Cymbals | Sticks
"Starting my professional life from scratch..." |
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Captain Bubble
Advanced Contributer
United Kingdom
14642 Posts |
Posted - 17/05/2012 : 09:33:54
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quote:
Originally posted by brushbaby
also try mashing beetroot together with spuds and adding fresh chopped oregano..... lovely.
Nom! |
Marcus de Mowbray
www.330studios.co.uk/marcus |
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logic_user99
Advanced Contributer
United Kingdom
10131 Posts |
Posted - 17/05/2012 : 09:37:54
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| Is it time to reinstate the 'Mike Dolbear Forum Cookbook'? |
Drums | Cymbals | Sticks
"Starting my professional life from scratch..." |
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rollingthunder
Advanced Contributer
United Kingdom
1842 Posts |
Posted - 17/05/2012 : 10:00:58
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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. |
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JKDrummerDude
Excellent Contributer
United Kingdom
269 Posts |
Posted - 17/05/2012 : 10:40:21
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| I like roast garlic mash. It's pretty simple - roast a garlic, mash with spuds...Win! |
Yamaha Tour Custom 24, 12, 13, 16, 18, C&C Maple 22, 12,14,16 Yamaha DTXPress IV Special |
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martydrums
Advanced Contributer
United Kingdom
6146 Posts |
Posted - 17/05/2012 : 11:51:10
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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. |
Official Sugar Daddy of the forum's Sonor Delite appreciation society, as nominated by Jamoca - Honorary President Paul Brook
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martydrums
Advanced Contributer
United Kingdom
6146 Posts |
Posted - 17/05/2012 : 11:53:45
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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  |
Official Sugar Daddy of the forum's Sonor Delite appreciation society, as nominated by Jamoca - Honorary President Paul Brook
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Bazarre
Advanced Contributer
United Kingdom
7985 Posts |
Posted - 17/05/2012 : 12:44:55
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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. |
Sex, magic and R n R! -- all in ZOLIN! now on Amazon for Kindle readers |
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Captain Bubble
Advanced Contributer
United Kingdom
14642 Posts |
Posted - 17/05/2012 : 13:15:34
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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! |
Marcus de Mowbray
www.330studios.co.uk/marcus |
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thedrumcrew
Advanced Contributer
United Kingdom
8469 Posts |
Posted - 17/05/2012 : 15:00:50
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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 |
Thinking of the future as others close there eyes and hope http://www.youtube.com/watch?v=bKaJ4b0XYmI
Memories are some of lifes most wonderful treasures. |
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Captain Bubble
Advanced Contributer
United Kingdom
14642 Posts |
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Captain Bubble
Advanced Contributer
United Kingdom
14642 Posts |
Posted - 17/05/2012 : 15:06:42
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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!
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Marcus de Mowbray
www.330studios.co.uk/marcus |
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Mcmaul
Advanced Contributer
United Kingdom
5945 Posts |
Posted - 17/05/2012 : 17:23:15
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| Full cream, strong cheddar, and spring onions and garlic, with black pepper, perfect mash!! |
Curator of all things Mahogany duroplastic and Black shadow tinged. |
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Captain Bubble
Advanced Contributer
United Kingdom
14642 Posts |
Posted - 18/05/2012 : 12:05:52
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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! |
Marcus de Mowbray
www.330studios.co.uk/marcus |
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gdrumfoot
Advanced Contributer
United Kingdom
986 Posts |
Posted - 19/05/2012 : 17:41:45
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| Mrs G wants to know who prefers a potato ricer or the usual gadget that pounds them to into mash? |
Black Country drum technique = Gi'e it sum 'Ommer!
Tama, Gibraltar, Mapex, Ludwig, LP, Meinl, Sabian, Zildjian, Dream,Roland & Jobeky. |
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Gapwedge
Advanced Contributer
United Kingdom
1004 Posts |
Posted - 20/05/2012 : 00:01:29
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| Mashing swede and potato is very nice. A mixture known as 'potch' in these here parts. |
Hanging is too good for a man who makes puns. He should be drawn and quoted
Mmmmmmm, DeeDubs and 2002's |
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Badman_batman
Advanced Contributer
United Kingdom
667 Posts |
Posted - 20/05/2012 : 01:05:41
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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 |
www.thedrumchapel.co.uk
facebook.com/thedrumchapel
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Brigham
Advanced Contributer
United Kingdom
7827 Posts |
Posted - 20/05/2012 : 09:57:02
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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. |
Briglet uses:
Mapex 15th Anniversary Pro-M 22,10,12,14
Yamaha Stage Custom Advantage 22,12,13,16
Zildjian, Istanbul, Stagg |
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