The Daily Spud :

Spud Sunday: Vive La Spud

53 1
In France and in French cuisine, Parmentier is code for potatoes. Find a dish adorned with that name and it’s bound to feature potatoes as its main ingredient. Antoine Augustin Parmentier , after whom such dishes are named, is somewhat of[...]

Spud Sunday: Eat Only Lebanese

53 1
The unfortunate thing about holidays is that, by definition, they must come to an end. I’m physically back from my tour of Lebanon but mentally, I’m still several hundred miles to the south and east. And it seems a particularly[...]

Spud Sunday: Gone Eatin?

53 1
Now that's a potato... (image from bbc.co.uk) Remember this guy?  For those not so well up on their tuber news, this was the Lebanese farmer who, a couple of years ago, dug up what was reportedly the heaviest potato in the world.[...]

Asparagus Über Alles

53 1
It would have to be said that the Germans can really get quite exercised when it comes to the delicacy that is white asparagus . Seriously. This was just one headline that I found in my asparagus-related travels around t’internet:[...]

Spud Sunday: Close But No Spaghetti

53 1
“You mean to say I went all the way to Waterford and missed the potato spaghetti? Sheesh.” That’s pretty much what I was thinking when I heard (courtesy of Alex Meehan ) about the potato spaghetti machine – a[...]

Good Afternoon, Mr. Skehan

53 1
Yes, it was a good afternoon. A bit posh, you might think, afternoon tea in the Westbury , and, to be fair, it was a step up from having a dirty ol’ mug o’ tae in one hand and plate of chocolate digestives in the other. The[...]

Spud Sunday: Defender Of The Spud

53 1
To borrow a phrase from the original super brat himself, you cannot be serious . That was my response (and then some) to an invitation to participate in a so-called “un-potato fest”, which asks participant bloggers to spread,[...]

Hot Tattie

53 1
Ooh er, I seem to be developing a reputation as a bit of a hot potato. And no, not the kind of hot potato that everyone wants to avoid, but the kind that wants to reach for some fancy fizz to celebrate. Perrier Jouët Champagne: a lubbly[...]

Spud Sunday: For Spud?s Sake

53 1
Another week, another Spud Sunday… If you’ve ever wondered why I do what I do – and I have, occasionally, wondered about it myself – you might like to have a listen to a real, live interview with yours truly, as[...]

Gone Fishin? With Clodagh

53 1
So, how much fish do you think you could scarf down in one day? If I had been asked that question before attending the fish cookery course in Clodagh McKenna’s cookery school last month, I would probably have underestimated by a long[...]