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I HATE floury spuds

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    #32
    DBB
    Moderators, Recreation & Hobbies Moderators Posts: 9,770 Mod ✭✭✭✭DBB


    the beer revolu wrote: »
    Feck no.
    British queens are the archetypal floury spud.

    Not the first flush of them that are flooding the market now. I grow them myself, have done for a few years now. I can absolutely confirm that early season queens are more waxy than floury :)


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    #33
    jos28
    Registered Users Posts: 7,194 ✭✭✭jos28


    DBB wrote: »
    Not the first flush of them that are flooding the market now. I grow them myself, have done for a few years now. I can absolutely confirm that early season queens are more waxy than floury :)

    Now that you say it, Rush Queens sound familiar.
    This floury/non floury spud discussion has the ability to divide the nation. It's like the Dev/Collins treaty debate :D


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    #34
    kylith
    Registered Users Posts: 17,736 ✭✭✭✭kylith


    Dizzyblonde wrote: »
    Keogh's are one of the main North County growers and they have information on all the varieties HERE
    Every one on the list is floury :(
    I like both floury and waxy, depending on what way I'm using them - but those ones you have there wouldn't appeal to me at all. You really need to steam floury potatoes, not boil them, because they break up.

    Nothing worse than trying to fish a spud out of the pot only for it to dissolve


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    #35
    Gremlinertia
    Moderators, Science, Health & Environment Moderators, Social & Fun Moderators, Regional West Moderators Posts: 60,256 Mod ✭✭✭✭Gremlinertia


    Found maris pipers in a local supermarket, a gentle simmer in salted water and they are waxy and yellow!.


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    #36
    B0jangles
    Closed Accounts Posts: 4,951 ✭✭✭B0jangles


    New potatoes need to be fairly waxy to be perfect imo, and for me the perfect big potato is one that is in that sweet spot where they hold their shape and don't split, but aren't actually waxy either. Roosters used to be fairly reliable, but in the last few years I've found they've gone very explode-y and floury. No idea why, I'm cooking them in exactly the same way as I've always done.

    I hate floury potatoes - either they are mush in the pot or incredibly dry and powdery unless you drown them in butter. I love butter but I'd rather eat it on something that's actually nice, like good fresh bread or really nice potatoes.


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    #37
    Shenshen
    Registered Users Posts: 9,453 ✭✭✭Shenshen


    With you all the way, OP. I'm not from Ireland originally, and never really got the appeal of floury potatoes.
    Back home, we would have different types for different purposes : Bamberger Hoernchen or Sieglinde for salads, Nicola for just boiled potatoes or pan-fried, Christa for mash, Augusta for dumplings. But even the most floury potatoes there - the ones we'd only use to make dumpling out of - was nowhere near as dry and powdery as most potatoes here. I still cannot eat simple boiled potatoes here, my mouth goes so dry I simply cannot swallow them.

    And it's so hard to find anything other than floury potaotes here. The only ones seem to be salad potatoes, and they only come in teeny-tiny size...


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    #38
    Cheshire Cat
    Registered Users Posts: 2,277 ✭✭✭Cheshire Cat


    I so miss Bamberger Hörnchen! Absolutely delicious. Have my problems with the floury potatoes here, too.


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    #39
    Faith
    Moderators, Society & Culture Moderators Posts: 30,657 Mod ✭✭✭✭Faith


    You’re all banned. The official* position of the Food forum is that floury spuds are the bee’s knees and one of the finest foods available to mankind.


    *Not officially


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    #40
    B0jangles
    Closed Accounts Posts: 4,951 ✭✭✭B0jangles


    Faith wrote: »
    You’re all banned. The official* position of the Food forum is that floury spuds are the bee’s knees and one of the finest foods available to mankind.


    *Not officially


    Are you saying this is a dicTatership???


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    #41
    igCorcaigh
    Moderators, Recreation & Hobbies Moderators Posts: 11,516 Mod ✭✭✭✭igCorcaigh


    Floury for roasting.
    Waxy for salads.
    Roosters for the bin.

    QED


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    #42
    the beer revolu
    Registered Users Posts: 17,039 ✭✭✭✭the beer revolu


    What's with the hate for roosters?
    I hear this a lot.

    I think, they are a great all purpose spud.
    Good flavour, not too many eyes, good for mash, roasting, baking, hold together well, not too floury, not too waxy, not watery.
    What's the issue?


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    #43
    vicwatson
    Registered Users Posts: 28,404 ✭✭✭✭vicwatson


    the beer revolu wrote: »
    What's with the hate for roosters?
    I hear this a lot.

    I think, they are a great all purpose spud.
    Good flavour, not too many eyes, good for mash, roasting, baking, hold together well, not too floury, not too waxy, not watery.
    What's the issue?


    +1


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    #44
    vicwatson
    Registered Users Posts: 28,404 ✭✭✭✭vicwatson


    Anyone ever see Jersey Royals in any shop?


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    #45
    jos28
    Registered Users Posts: 7,194 ✭✭✭jos28


    B0jangles wrote: »
    Are you saying this is a dicTatership???

    :D:D:D


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    #46
    jos28
    Registered Users Posts: 7,194 ✭✭✭jos28


    igCorcaigh wrote: »
    Roosters for the bin.

    :eek: Wash your mouth out with soapy spuds !!
    Rooster are great oul spuds, they make brilliant baked potatoes. Great all rounder of a spud.


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    #47
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    I love Roosters!


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    #48
    viewer
    Registered Users Posts: 39 ✭viewer


    Golden wonders are my spud of choice.


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    #49
    the beer revolu
    Registered Users Posts: 17,039 ✭✭✭✭the beer revolu


    viewer wrote: »
    Golden wonders are my spud of choice.

    Tasty spud but really only suitable for baking, imo. Even then they need so much butter as they're so dry. Great flavour, though.
    Steaming or boiling them is almost impossible.
    Good roast, too, but you have to be very careful par boiling them.


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    #50
    Marcusm
    Registered Users Posts: 10,350 ✭✭✭✭Marcusm


    My local shop had love big new season potatoes from Puglia of all places. Washed and baked until the skins were almost crispy. Heaven on a plate.


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    #51
    Gremlinertia
    Moderators, Science, Health & Environment Moderators, Social & Fun Moderators, Regional West Moderators Posts: 60,256 Mod ✭✭✭✭Gremlinertia


    I spoke too soon about the maris pipers i got. The search continues


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    #52
    The Hill Billy
    Registered Users Posts: 22,777 ✭✭✭✭The Hill Billy


    DBB wrote: »
    British Queens, no? Deliciousness on a plate. Not overly waxy, but not floury.... Though I like both :o

    Rush Queens are very floury. They'll be at their best from August until mid-October. Absolutely the best roasting potato! Poach them gently rather than parboil. Drain, then give a good shake in the pot to roughen them up before adding to hot oil in the roasting pan.


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