Panic buying
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- bennyboy351
- Posts: 332
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- Location: West Midlands, England.
Experiencing a shortage of Walkers Salt and Vinegar in the 'Grab-Bag' size - what HAS the country come to?...footysystems wrote: ↑Fri Dec 31, 2021 6:58 pmMorrison's In Denton MCR have plenty Derek just been and got some beef monster munch
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Think there was a fire at Walkers?bennyboy351 wrote: ↑Fri Dec 31, 2021 7:24 pmExperiencing a shortage of Walkers Salt and Vinegar in the 'Grab-Bag' size - what HAS the country come to?...footysystems wrote: ↑Fri Dec 31, 2021 6:58 pmMorrison's In Denton MCR have plenty Derek just been and got some beef monster munch
There are plenty of potato snacks but the issue is mainly with Walkers crisps. I've had to get some potato sticks.footysystems wrote: ↑Fri Dec 31, 2021 6:58 pmMorrison's In Denton MCR have plenty Derek just been and got some beef monster munch
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- firlandsfarm
- Posts: 2724
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- firlandsfarm
- Posts: 2724
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Still do ... much nicer than bought ones.
Much nicer but a lot of work. Do you soak the potato slices in water or run them under the tap in a sieve?
- firlandsfarm
- Posts: 2724
- Joined: Sat May 03, 2014 8:20 am
I just swill them around in a bowl of cold water (have considered doing same in hot water to see if that replicates par boiling them as they are thin). Then lay them out on half a towel and fold the towel over to dry them before frying.
I stopped doing it for a while as the mandoline I was using either took the tops off my fingers or if I used the thing to hold the spud and prevent that I found it wasted the final chunk of potato and the thickness of cut was not adjustable and a little too thick but then I discovered this ... it really does the job (and other jobs). It's safe and you can adjust the thickness to whatever you want for say crisps or general salads and cutting julienned veggies.
I've also discovered "cheese powder" and am thinking of that and onion salt for cheese & onion!
I stopped doing it for a while as the mandoline I was using either took the tops off my fingers or if I used the thing to hold the spud and prevent that I found it wasted the final chunk of potato and the thickness of cut was not adjustable and a little too thick but then I discovered this ... it really does the job (and other jobs). It's safe and you can adjust the thickness to whatever you want for say crisps or general salads and cutting julienned veggies.
I've also discovered "cheese powder" and am thinking of that and onion salt for cheese & onion!
Thanks, I might give that a try. I've always used my trusty chef's knife but you end up with the odd thick cut that comes out of the fryer soft.firlandsfarm wrote: ↑Sun Jan 02, 2022 8:16 amI just swill them around in a bowl of cold water (have considered doing same in hot water to see if that replicates par boiling them as they are thin). Then lay them out on half a towel and fold the towel over to dry them before frying.
I stopped doing it for a while as the mandoline I was using either took the tops off my fingers or if I used the thing to hold the spud and prevent that I found it wasted the final chunk of potato and the thickness of cut was not adjustable and a little too thick but then I discovered this ... it really does the job (and other jobs). It's safe and you can adjust the thickness to whatever you want for say crisps or general salads and cutting julienned veggies.
I've also discovered "cheese powder" and am thinking of that and onion salt for cheese & onion!