OK, What's For Lunch or Tea Today?

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Originally Posted by walpurgis

Actually, If I'm making parsnip mash, I add a little instant potato mash. It makes it slightly smoother and creamier.

I've always got some, as the grand kids like it.

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Works well in soups as a thickener.

This was made with Instant Mash, Bubble and Squeak.

https://farm6.staticflickr.com/5573/...e3a501b4_c.jpgDSCF3868 by A60man, on Flickr

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Originally Posted by spendorman

Works well in soups as a thickener.

This was made with Instant Mash, Bubble and Squeak.

https://farm6.staticflickr.com/5573/...e3a501b4_c.jpgDSCF3868 by A60man, on Flickr

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Ive used it in soups before too. often use cheese granules .. those bisto ones work well in soups.

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Originally Posted by Marco

Oh dear, the least said about that, the better!;)

You can guarantee the result gained from making mashed potatoes, *if* you know how to cook, and follow the same recipe (using the same quantity of ingredients) each time.

We do ours with plenty of butter, a touch of cream and some ground black pepper, so that they're soft and fluffy, and taste gorgeous - and a MILLION miles away from the wallpaper paste, posing as 'mashed potato', you get with instant crap.... Sorry:)


Marco.

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^^^ What he said!^^^

Although, anyone who puts parsnips in mash, or anywhere other than straight into the bin for that matter, is clinically insane.

Bisto? Erm.... ;) All that's full of is salt and nothing else (certainly worth having).

Also, why would you need to use a thickener in soups? If it's made right, it'll be naturally thick (or thin, depending on the style of soup) from its own base ingredients. Honestly. you guys!!:D

Marco.

food needs seasoning to enhance flavour. if you can add a bit of something while adding then great.. only 2 teaspoons in a pot of soup isnt going to cause an imbalance

Not that much in it anyway as you see

https://uploads.tapatalk-cdn.com/201...3acc0ac5dc.jpg

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Originally Posted by struth

food needs seasoning to enhance flavour. if you can add a bit of something while adding then great.. only 2 teaspoons in a pot of soup isnt going to cause an imbalance

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Lol... Oh trust me, I know that, but that's what salt and pepper is for (and we usually use rock salt and freshly ground black pepper, for the purpose). You don't need to put Bisto granules (containing other additives, as listed) anywhere near home-made soup, which has been made using fresh stock.

That last bit is crucial, and indeed is where a lot of the necessary seasoning and flavour comes from. If you like using Bisto though, then fair enough:)

Marco.

Think I said "sometimes" ..or should have. People queue up for my soups :lol: so must be doing something right. Ive also put Soy in as a seasoning. I like experimenting; you never know til you try

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Originally Posted by struth

Think I said "sometimes" ..or should have. People queue up for my soups :lol: so must be doing something right. Ive also put Soy in as a seasoning. I like experimenting; you never know til you try

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Yes, people love my soups too, I do believe in fresh natural ingredients, but I also cheat a bit.

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Originally Posted by spendorman

Yes, people love my soups too, I do believe in fresh natural ingredients, but I also cheat a bit.

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yup, i usually use natural stuff in main but am not above taking shortcuts, like my mum, i sometimes mash a tin of carrots :eyebrows: