Where to begin... I read the comment that 'anonymous' left on Jamie's opinion of english potatoes and although I can see where he/she might be right on some points, I think he/she is being just a little harsh.
First of all, I have tried a few of the American potato varieties which our esteemed commenter described as absolutely awful and I have to say I most heartily disagree with his/hers opinion. Having worked in a high quality restaurant in the U.S I was able to try various varieties of potato and can I say that the Yukon Gold is an exceptional potato, not as already mentioned, absolutely awful.
The key to this argument is that although we have the humble potato, which can be used for many different things, such as the King Edward, Maris Piper or Desiree (information from the British Potato Council (yes we have a Potato Council)) it has been diversified and specialised to bring out the qaulities that are best suited to their tasks. Now, Jamie said that this overcomplicates things and to some extent i agree. However, where a generalised spud will do a good job, a potato that has been bred especially for the task will add that little extra something to the pot. I am not trying to be elitist and tell you that an all purpose spud is no good, far from it. In fact I am a huge fan of the Maris Piper AND the Idaho spud. But sometimes, you need to add that little bit extra to the equation.
I guess, when it all comes down to it, it is all a matter of opinion, nobody is wrong or right. However, we should all bow down to the gloriousness of the Spud, in all it's wonderful guises: Itasca, Nooksack, Red La Soda and Katahdin (by the way these are 4 of the approximately 350 types of potato listed on the Potato Association of America (yes they have one too!))
So, now that we have revelled in the awesomeness of the spud,can't we all just get along?
3 comments:
Being a hater of any potato of any variety I've ever tried, and having lived in ol' Idaho itself... but also a lover of the versatility of potatoes (and therefore wish I could eat them without gagging)... but also a lover of garden and gourmet variety... I must side with your husband on this, Jamie. Sorry.
For my supporting argument, I'll use a food I love to eat: strawberries. If all strawberries were simply California store buyable variety, they could be used for any strawberriable item... but they are bred for stability, and therefore taste closer to cardboard. If you've ever tasted a Clicker, or a Hood you know what I mean.
Beyond taste, the more (naturally occuring) variety of a plant, the less chance for famine, crop failure, or pest infestation.
Mmmmmmaybe there is a potato out there for me somewhere...
-and anonymous from your last post should take a deep breath and maybe sing a little "Kumbaya" or "It's a Small World." Can't we all just get along?
wow I din't know that bangers and mash could create such contreversy! Maybe we will have chicken curry for tea tonight...or maybe that will open up a whole other can of worms lol :)
Emma
P.S thank you Martin for educating us about spuds your intellect knows no bounds!
Hey Jamie! I've made mashed potatoes a couple times since i've been back and I have to say, I am missing the English potatoes! And I was dying for a can of Bisto. Luckily, a friend of my sister's that just recently moved to Yorks. brought me a tin back when she came for my sister's wedding! Evie is in gravy heaven now. :P Some other foods I totally notice a difference in since I've been back is tinned tuna fish (American tuna is just not as tasty for some reason?), eggs and butter! Weird! But I am loving being back. I guess there are good things that come from both sides of the pond. :)
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