



Will be out and about later as i do enjoy a Sunday wet,

Kendo.

That's only because you ate the rest.richard wrote:Good job I've the skin of a water buffalo
Should have deleted that oneSpitfire wrote:Looks like Jack Sparrow has some competition...
All you need is a parrot Richard.
This is excellent info.... and I've been experimenting the same over the years...JW wrote:We did an experiment of doing 3 times cooked chips. The spuds here are very hard so we boil them first to get them softened - let them rest and cool down in fridge, then fry at about 350 for 4/5 mins, rest and pat down with kitchen roll, then...give them some full on nuclear fission style heat until golden brown!
Bloody great really crisp outside and lovely and softy in the middle. (pain in the arse to cook!)
FYI: Ireland is a member of the EU since 1973.prcscct wrote:Where you getting your potatoes JW, and where are they from? Check out Makro as over this side they have a large selection of imported spuds both from EU, Ireland and the USA. Much better than the Thai variety IMO. Pete
Yes Lungy, perhaps a good example of why the UK and Ireland should join NAFTA instead and rekindle trade agreements with the commonwealth countries instead of wasting time with the 'lead balloon' of Europe.FYI: Ireland is a member of the EU since 1973.