Comments on: Taste & Create: Potatoes!

By: arfi

arfi — Tue, 11 Mar 2008 03:09:18 +0000

Hello Carlo! We’re paired! I’m new to your blog and I’ll be busy looking through piles of your recipes here. Nice to know you!

By: Mer

Mer — Sat, 01 Mar 2008 16:22:29 +0000

We like our potatoes around here - but I’ve never tried them with anchovies before. Good for you for trying something new! :0)

By: For the Love of Food » Taste&Create VII - T&C February Round-Up

For the Love of Food » Taste&Create VII - T&C February Round-Up — Sat, 01 Mar 2008 14:24:14 +0000

[...] and Carlo from Supper in Stereo blogged about Glorious Food and Wine’s Rustic Anchovies Potatoes. Hanne and Carlo say “A great twist on plain old roasted [...]

By: Rosa

Rosa — Fri, 29 Feb 2008 22:05:25 +0000

Great potato dish! I love roasted potaoes and anything made with this great vegetable…

Cheers,

Rosa

By: EB

EB — Wed, 27 Feb 2008 21:26:20 +0000

I love the Taste & Create idea! I missed the deadline for the month though… :( Next month I’m on it!

By: hannehanne

hannehanne — Wed, 27 Feb 2008 03:57:05 +0000

happygrub– You’re right, the blogging events do seem a bit complicated. I’m too lazy for most of them, to be honest, but this one was really fun. I’d recommend it!

The potatoes are “Yukon Gold,” which are yellow-fleshed potatoes. I’m afraid I know very little about potato varieties, but there seem to be about a zillion different varieties around here. Time for some research, maybe?

Holly– Thanks! It’s a fun event, and I really liked discovering “Glorious Food and Wine.”

By: Holly

Holly — Tue, 26 Feb 2008 18:51:17 +0000

Hi! Hooray for roasted potatoes and another way to make them! This was a fun event. And you are both always so fun to read. Keep up the good work!

By: happygrub

happygrub — Sat, 23 Feb 2008 14:35:08 +0000

Hi Carlo, Don’t worry we feel you presence even when you’re not at the front lines at times..

Ya Hanne, you must send me that mail and cheer me up. I haven’t reached the stage where I have found out when the next exam is, I think its in May but in Kuala Lumpur. Means I gave to torture myself with an exam and sitting in a bus for 5 hours and paying for accomodation.

I’ve yet to sign up for a blogging event, I tend to give up after reading all the rules, sounds so complicated.. Maybe I shall be inspired by you and do it soon. Maybe you can suggest what would be a good beginners thing.

Anyway what variety of potato did you use? here, in Singapore, (for the benefit of other readers who doesn’t know where here is to me :) )there’s the waxy yellow local potato for curries which doesn’t disintegrate, it probably does have a name I have no idea what. And there’s the Russet which we sometimes call the American potato. Hehe. Other varieties are probably harder to find and more expensive.

I love potatoes as much as I love rice, which is a LOT. And I like the idea of roasting them, I now roast my fries too, its so much healthier isn’t it?