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Irish Potato not good enough for chips ?

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Comments

  • #62
    km991148
    Registered Users Posts: 4,275 ✭✭✭km991148


    Yyhhuuu wrote: »
    Are Maris pipers not grown in Ireland. I see them for sale in Marks and Spencer where I shop usually

    Who in right tight mind would eat in most if those chippers cooking ENGLISH potatoes in LARD. so DISGUSTING and saturated fat clogging arteries. Make your own home cooked in olive oil.Also the price of same is through the roof in chippers. Tons of salt thrown on by staff. Not to mention cancer causing acrylamide. A carcinogen as determined by the W.H.O

    IRISH ROOSTERS are delicious in mash.

    BUY IRISH.

    Roosters are one of the worst potatoes. Even if the Queen herself was given £1 for every Maris Piper I ate over a rooster I'd still take them.


  • #63
    loyatemu
    Registered Users Posts: 14,716 ✭✭✭✭loyatemu


    Yyhhuuu wrote: »
    Are Maris pipers not grown in Ireland. I see them for sale in Marks and Spencer where I shop usually

    Who in right tight mind would eat in most if those chippers cooking ENGLISH potatoes in LARD. so DISGUSTING and saturated fat clogging arteries. Make your own home cooked in olive oil.Also the price of same is through the roof in chippers. Tons of salt thrown on by staff. Not to mention cancer causing acrylamide. A carcinogen as determined by the W.H.O

    IRISH ROOSTERS are delicious in mash.

    BUY IRISH.

    I don't think many chippers use lard these days - Burdocks maybe.
    I wouldn't have thought olive oil was great for chips, it has quite a low smoke point. Sunflower oil is what we used to use in our deep fat fryer (when we had one, in the 80s).


  • #64
    GhostyMcGhost
    Registered Users Posts: 1,349 ✭✭✭GhostyMcGhost


    Yyhhuuu wrote: »
    Are Maris pipers not grown in Ireland. I see them for sale in Marks and Spencer where I shop usually

    Who in right tight mind would eat in most if those chippers cooking ENGLISH potatoes in LARD. so DISGUSTING and saturated fat clogging arteries. Make your own home cooked in olive oil.Also the price of same is through the roof in chippers. Tons of salt thrown on by staff. Not to mention cancer causing acrylamide. A carcinogen as determined by the W.H.O

    IRISH ROOSTERS are delicious in mash.

    BUY IRISH.

    Buy Irish says you, when your regular shop is M&S where literally everything is British even down to the milk


  • #65
    dan_ep82
    Registered Users Posts: 2,692 ✭✭✭dan_ep82


    loyatemu wrote: »
    I don't think many chippers use lard these days - Burdocks maybe.
    I wouldn't have thought olive oil was great for chips, it has quite a low smoke point. Sunflower oil is what we used to use in our deep fat fryer (when we had one, in the 80s).
    They all use lard, usually belgian or german.


  • #66
    MidlanderMan
    Registered Users Posts: 663 ✭✭✭MidlanderMan


    Yyhhuuu wrote: »
    Are Maris pipers not grown in Ireland. I see them for sale in Marks and Spencer where I shop usually

    Who in right tight mind would eat in most if those chippers cooking ENGLISH potatoes in LARD. so DISGUSTING and saturated fat clogging arteries. Make your own home cooked in olive oil.Also the price of same is through the roof in chippers. Tons of salt thrown on by staff. Not to mention cancer causing acrylamide. A carcinogen as determined by the W.H.O

    IRISH ROOSTERS are delicious in mash.

    BUY IRISH.

    Maris pipers are harder to store than native varieties.

    Not chippers are also using frozen chips which are produced in the UK. That's the main problem here.


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  • #67
    partyguinness
    Registered Users Posts: 8,206 ✭✭✭partyguinness


    I wonder where Tayto source its potatoes?


  • #68
    whomitconcerns
    Registered Users Posts: 4,307 ✭✭✭whomitconcerns


    Yyhhuuu wrote: »
    Are Maris pipers not grown in Ireland. I see them for sale in Marks and Spencer where I shop usually

    Who in right tight mind would eat in most if those chippers cooking ENGLISH potatoes in LARD. so DISGUSTING and saturated fat clogging arteries. Make your own home cooked in olive oil.Also the price of same is through the roof in chippers. Tons of salt thrown on by staff. Not to mention cancer causing acrylamide. A carcinogen as determined by the W.H.O

    IRISH ROOSTERS are delicious in mash.

    BUY IRISH.

    er...no one cooks chips in olive oil...it burnsss.it burnss..so for health reasons its i would say much worse an option...if not for the fat..for the carcinogens

    Edit:So i see online there are some people who say you can do it..even so would the flavour not be an issue?


  • #69
    km991148
    Registered Users Posts: 4,275 ✭✭✭km991148


    partyguinness wrote: »
    I wonder where Tayto source its potatoes?

    Darc19 wrote: »
    I'll chip in and say that Tayto buy over 20% of the Irish potato crop to make their various brands of crisps

    Irish apparently.


  • #70
    partyguinness
    Registered Users Posts: 8,206 ✭✭✭partyguinness


    km991148 wrote: »
    Irish apparently.


    I was watching a documentary based at the Walker's plant in Leicester and they were saying that only certin types of potatoes can be used for crisps and during the process the potatoes are rinsed to get bring down the suger or strach levels-can't remember which.



    Then again Walker's are crap compared to Tayto.


  • #71
    km991148
    Registered Users Posts: 4,275 ✭✭✭km991148


    partyguinness wrote: »
    I was watching a documentary based at the Walker's plant in Leicester and they were saying that only certin types of potatoes can be used for crisps and during the process the potatoes are rinsed to get bring down the suger or strach levels-can't remember which.



    Then again Walker's are crap compared to Tayto.

    Walkers average. Tayto suck.. :pac:


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  • #72
    partyguinness
    Registered Users Posts: 8,206 ✭✭✭partyguinness


    km991148 wrote: »
    Walkers average. Tayto suck.. :pac:


    TBH I am more of a Hunky Dory man myself.


  • #73
    Feisar
    Registered Users Posts: 6,597 ✭✭✭Feisar


    whomitconcerns wrote: »
    er...no one cooks chips in olive oil...it burnsss.it burnss..so for health reasons its i would say much worse an option...if not for the fat..for the carcinogens

    Edit:So i see online there are some people who say you can do it..even so would the flavour not be an issue?

    Yea I won't be using olive oil for chips!

    Also, saturated fat isn't bad for people. It's the processed hydrogenated fats that are bad. One third of a persons diet should be fat, comprising equally of mono, poly and saturated.

    First they came for the socialists...



  • #74
    km991148
    Registered Users Posts: 4,275 ✭✭✭km991148


    partyguinness wrote: »
    TBH I am more of a Hunky Dory man myself.

    Actually the cheesyness of cheese and onion tayto is good, but the potato quality is shyte.

    HD is a decent crisp, but far from natural, Christ knows what they do to them to make them that crispy!


  • #75
    jimgoose
    Registered Users Posts: 20,174 ✭✭✭✭jimgoose


    In fairness they grow a lot of Maris PIpers in the UK, a truly excellent spud.


  • #76
    NcdJd
    Closed Accounts Posts: 994 ✭✭✭NcdJd


    wandererz wrote: »
    https://www.google.com/amp/s/www.dublinlive.ie/news/dublin-news/romayos-clonsilla-best-chipper-dublin-19380507.amp

    The potato distributors, restaurants, crisp makers, chippers and supermarkets must be sweating in their socks at the thought of having to take irish spuds again. The date of cheap spuds from the UK and telling irish producers at the drop of a hat that don't want their spuds hopefully is over. And the certified seed industry will go back to Donegal where it was originally before cheap certified seed imports from Scotland took over.


  • #77
    Capt'n Midnight
    Moderators, Recreation & Hobbies Moderators, Science, Health & Environment Moderators, Technology & Internet Moderators Posts: 90,657 Mod ✭✭✭✭Capt'n Midnight


    Yyhhuuu wrote: »
    Are Maris pipers not grown in Ireland. I see them for sale in Marks and Spencer where I shop usually

    Who in right tight mind would eat in most if those chippers cooking ENGLISH potatoes in LARD. so DISGUSTING and saturated fat clogging arteries. Make your own home cooked in olive oil.Also the price of same is through the roof in chippers. Tons of salt thrown on by staff. Not to mention cancer causing acrylamide. A carcinogen as determined by the W.H.O

    IRISH ROOSTERS are delicious in mash.

    BUY IRISH.


    Here's the Marks and Sparks interactive map.

    Check how many Irish supplier(s) listed when you sort by country.


  • #78
    saabsaab
    Registered Users Posts: 7,734 ✭✭✭saabsaab


    Maybe it is part of the Tory policy as stated by one of their Ministers



    'if there is a no-deal Brexit, and that(food) shortages should be used to encourage the EU and Ireland to scrap the North’s backstop deal'


    A final card to play when the chips are down?


  • #79
    Yyhhuuu
    Registered Users Posts: 798 ✭✭✭Yyhhuuu


    km991148 wrote: »
    Roosters are one of the worst potatoes. Even if the Queen herself was given £1 for every Maris Piper I ate over a rooster I'd still take them.

    You obviously never tried Roosters in mash they are absolutely delicious. They also last much longer.


  • #80
    Yyhhuuu
    Registered Users Posts: 798 ✭✭✭Yyhhuuu


    loyatemu wrote: »
    I don't think many chippers use lard these days - Burdocks maybe.
    I wouldn't have thought olive oil was great for chips, it has quite a low smoke point. Sunflower oil is what we used to use in our deep fat fryer (when we had one, in the 80s).


    Many of the choppers use lard, I saw them in Dublin, Limerick, and Galway. They produce a crisper chip. That's why I avoid them. If in doubt you should ask don't assume they dont use lard.


  • #81
    Yyhhuuu
    Registered Users Posts: 798 ✭✭✭Yyhhuuu


    GhostyMcGhost wrote: »
    Buy Irish says you, when your regular shop is M&S where literally everything is British even down to the milk

    The stuff I buy in M&S will be dumped that night unless I buy it.( The milk is actually Irish there.) Therefore I'm helping the environment by preventing food wastage. I agree many things in M&S are English but they do have Irish suppliers too. That interactive map is not up to date as I have seen a few Irish suppliers there. At least its providing employment and I wonder will it stay in Ireland after Brexit? Otherwise I try to support Irish and have stopped buying online on Amazon.


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  • #82
    Atlantic Dawn
    Registered Users Posts: 81,073 ✭✭✭✭Atlantic Dawn
    M


    How could we import Cyprus spuds back in the day prior to when they were in the EU?


  • #83
    Yyhhuuu
    Registered Users Posts: 798 ✭✭✭Yyhhuuu


    Feisar wrote: »
    Yea I won't be using olive oil for chips!

    Also, saturated fat isn't bad for people. It's the processed hydrogenated fats that are bad. One third of a persons diet should be fat, comprising equally of mono, poly and saturated.

    A diet high in Saturated fat is scientifically proven to be bad and contributing to hypercholesteremia.

    I rarely cook chips at home and when I tried olive oil it was fine for the small portion I cooked. I tried olive oil although Sunflower oil was traditionally used when I was a child. Some chip shops also use vegetable oils with trans lipids.

    Lard is commonly used in traditional chip shops. It's cheap and makes the chips crisp.

    No matter what you cook the chips in they will produce acrylamide especially if very brown or high sugar content potatoes.

    I was in California last year and there was a notice on the shelf warning of the potential carcinogen effects of crisps ( or chips as they say).
    Acrylamide is a carcinogen as identified by the WHO.


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