Spud gun is easily the best idea in this thread.
Any of you guys ever shot one off at night? Piss funny.
Aerostart - MUUUUUUCH better h34r:Hair spray or rexona works best.
Aerostart - MUUUUUUCH better
SPUD GUN! SPUD GUN! There is nothing, but NOTHING FUNNER!
Several years ago a mate of mine proudly showed me the one he made. He lived at Kirribilli at the time, so we took it down to the harbour and fired spuds at ferries. Never hit one but we got awfully close.... Aah, good times.
The spud cannon looks pretty rad. Is the bit in the middle the gas reservoir or is it just for stability or something?
Our tests showed no name hairspray to work the best.
What about using the bottle that fires the NASA burner - readily available gas.
Seconded, we tried every propellant you could think of back in the day, and lpg was just awesome! Just don't give it too much, also....for nighttime fun, try jamming one of those glowsticks from a camping shop into the potato..gives a good green streak through the night air
I am having hassleback potatoes with orange and garlic glaze....baking right now.
Keep them for food.
Option two: Place whole (unpeeled) in a saucepan of cold salted water. Bring to the boil, remove immediately from boil and allow to sit in water until water is cool. Remove and dry. Cut into quarters or sixths, place in moderate oven with whole unpeeled garlic cloves, thyme sprigs, sea salt and black pepper until golden brown. Cool to room temp.
Fry off some bacon strips with dash olive oil, 1 clove garlic (chopped), some washed chopped sage and plenty of black pepper (no salt). Make sure bacon is crispy (can place in oven or grill after frying until it starts to salivate/foam). Put aside on absorbent paper.
Take two egg yolks, a teaspoon of seeded mustard, a teaspoon of white wine vinegar, a sprinkle of sea salt and some black pepper. Place in a stainless steel bowl and whisk briskly to combine ingredients. Now take some olive oil and while whisking furiously with one hand, add the olive oil in a very slow steady stream until the mixture starts to emulsify and thicken. Keep whisking and adding oil until mayonnaisse is as thick as you like and tastes like a balance (not too eggy, not too oily, not too vinegary).
Combine ingredients for the best potato salad in the world. Rough chopped continental parsley does not go astray as well.
Made them tonight, very tasty - thanks.Option 1: Slice them into quarters or sixths and put them in a large pot with a knob of unsalted butter, a clove or two of garlic, thyme sprigs, sea salt and black pepper. Cook them in the butter at a very slow heat (lowest you can) for a couple of hours until golden brown and fluffy. (unpeeled)
yeastie. you wont get much love on the distillation front
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