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Binlid

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Posts posted by Binlid

  1. 2 hours ago, Derek Dangleberries said:

     

    I call those spuds "School potatoes" because they were my favourite at primary school. Bloody delicious when done right.

    Is there a proper chefy name for them ???

     

    Pommes de terre roties :default_biggrin:. There was a weirdo in my class that would always let me swap my cauliflower for his roasties.

    • Thumbs Up 2
  2. On 1/7/2024 at 3:16 PM, Phantom51red said:

    Back in wing 5 hotel ao manao,apart from the 2 reception girls were the only guests here,pitch black driving through the base and across the runway to get back here,spooky 

    Had a good day, started off feeding the langurs in the morning ,great fun,didn't take any photos with phone this time it's a pain as both hands are occupied, instead used the insta 360 cam attached to tshirt,bought for doing munros in Scotland but its really handy for this sort of stuff,and for riding the bike,hope I've captured the beautiful bay and monkeys well.

     

    Smashing video that brought back fond memories of our visit to Ao Manao 6 or 7 years back.

    • Like 1
  3. 7 hours ago, Glasseye said:

     

    Nice job mate. I always keep the peels on. Partially because I am lazy, and partially because the peel is where most of the good stuff is.

    Nothing wrong with leaving the skins on, crispy skin is the best part of a jacket potato. Traditionally in the UK we tend to leave the skin on new potatoes and potato wedges but peel the spuds for chips and roasties.

    • Great Info 1
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