Potato Farls.....

Olliebeak

Those are lovely, Pink - what I used to get from my nan (she called them potato cakes).

So it looks like northern england potato cakes, scottish tattie scones and potato farls are all the same things - that right?

zippychick

valk_scot wrote: »

Have to say I'm never very keen on keeping cooked potatoes in the fridge for more than a day at most. They keep best as mash but they all go grey and peculiar smelling eventually. I would bin this lot myself, tbh.

As for the ongoing sticky theme, well, sticky with bread means either not enough flour or too much water or not enough kneading. Everything will stick to the board and your hands and the rolling pin unless you flour them. Got a flour dredger? If not, get an old clean dry jam jar, punch a pattern of holes into the lid (take the lid off first, put it top side up on a surface that won't damage, use a sharp nail and a hammer) and half fill with plain flour.

The steak will be fine, assuming it's been in the fridge and covered. All meat will darken a bit with age but that's okay. Meat that's gone off will start looking slimey and oozy, with a smell that's really quite unmistakable. Meat that's okay will smell like blood, basically, with a metallic edge to it.

Thanks Valk. I didn't think it was salvageable! Shame I thought the mash on its own would be ok for sure? (without the added flour)

Ill have to check the steak again. It smells rotten to me but i genuinely hate the smell of meat - even fresh chicken etc. Bleugh. Thanks for being so darn helpful :T

valk_scot

zippychick wrote: »

Thanks Valk. I didn't think it was salvageable! Shame I thought the mash on its own would be ok for sure? (without the added flour)

Ill have to check the steak again. It smells rotten to me but i genuinely hate the smell of meat - even fresh chicken etc. Bleugh. Thanks for being so darn helpful :T

I think even mashed potato tastes a wee bit weird after two days in the fridge. It's best to freeze it straight away if you're not going to use it within 24 hours imho.

The steak. Get someone else to sniff it? I really do doubt it will have gone from butcher fresh to rotten in three days however I do hold the opinion that if something is going to make you queasy to eat then it's not moneysaving, it's martyrdom. Throw it out or cook it and give it to the cat next door, and have omelette instead. Yes, waste of cash but you'll remember next time and only buy this sort of thing on the day or day before you'll eat it.

I don't think anyone much likes the smell of raw meat, thinking about it. I don't hate it but I don't go around sniffing it every time I open the fridge, like I might do with something nice like a fresh peach.

debtmuncher

cheers for the recipe and the excellent photos! didnt appreciate hte fryup photo because i am practically drooling for one now lol:rotfl:

top_drawer_2

hi,

I really love potato cakes but the shop bought ones I find expensive and just not enough .......

I have attempted to make my own on a few occassions from left over mash (using proper potatoes!) but each time they have been sloppy and just not turned out right .....

So how does everyone else make potato cakes?

Jen

jinky67

There is another thread on here somewhere about this

2 tics till I find it for you


http://forums.moneysavingexpert.com/showthread.html?t=1771491&highlight=potato+cakes

Pink.

Hi top_drawer,

There is a much bigger flour to potato ratio than you would imagine. Just keep adding more flour until the dough begins to feel firmer to the touch. I'll add your thread to the one that jinky posted the link to, to keep the replies together.

Pink