Something not quite right

[andrewducker]

When I discovered that Sainsbury were getting in some Purple Majesty potatoes - which apparently taste exactly the same as other potatoes, but are gloriously purple in appearance, I knew I had to try them.

And, indeed, they were lovely:


Creamy texture, lovely taste, and although our eyes were screaming that something was clearly wrong, our tongues were very happy indeed.

(That's after dicing, parboiling and covering in oil, salt and garlic then being stuck in the oven for half an hour. Yum. The chicken was also lovely, I hadn't peeled tomatoes myself before, but it turns out to be trivially easy.)

Comments

[princealbert.livejournal.com]

You need to try them with the new red brussel sprouts for that Dr Suess meal.

[andrewducker]

ooooh, I haven't seen those. I shall keep an eye out!

[woodpijn.livejournal.com]

Purple potatoes, red sprouts, simont's purple carrots, and purple sprouting broccoli...

[spacelem.livejournal.com]

I've been eating purple potato crisps from Real Foods for months.

Very nice.

[likeneontubing.livejournal.com]

that looks nommy!

[andrewducker]

It was!

[simont]

Were they colourfast?

I got some purple carrots from Sainsbury's once, out of sheer curiosity, and put them in the stew I was making anyway. By the time the stew was ready, most of the purple had come out of the carrots and coloured the entire pot a uniform pink. I don't doubt they really did grow naturally like that, but nevertheless I was left with the feeling that they were a swizz – perfectly normal carrots, just dyed purple!

So, did the purple potatoes do the same thing?

[andrewducker]

Nope. They did lose a little colour, but they mostly kept it (as you can see from the finished product, still very purple).

[woodpijn.livejournal.com]

I hadn't peeled tomatoes myself before, but it turns out to be trivially easy

Gosh, really? I've done it several times and found it so much faff that these days I just don't bother and use them with skin on. I must be doing something wrong.

[andrewducker]

Method I used:
Boil pot of water.
Place tomatoes in pot.
Wait 1 minute
Take tomatoes out of water.
Place sharp edge of knife under the edge of the skin (usually now ruptured in a couple of places), and lift it off.

Each skin came off in 2 or 3 pieces easily enough. Took about 10 seconds per tomato.

[woodpijn.livejournal.com]

Maybe it depends on the kind of tomato, then? When I do that, they split in a couple of places but don't come off easily, and when I try to peel them off they shred into little slivers and I have to pick each sliver off with my nails, and it brings a bunch of tomato-flesh with it.

[andrewducker]

Yeah, could just be that I was lucky enough with the kind of tomatoes.

[octopoid-horror.livejournal.com]

peeling roast potatoes makes you literally worse than Hitler.