h a l f b a k e r y
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Like ice cream cones, only crunchy bread rolls (with the top cut off and hollowed out), with a scoop (or more) of mash on top! This could then be topped with your choice of tommy ketchup (like rasberry sauce on cones) or daddies brown sauce (like chocolate sauce) and grated cheese instead of hundreds
and thousands! Why not top it all off with a sausage flake!
These could be sold from a van who drives round offices playing jingles on cold days!
Just imagine the queues of hungry office workers legging it out of work... "get me a 99, i'll give you the money when you get back" etc.
The excitement!
Did someone say baps?
http://video.barnes...sp?ean=794043441332
[snarfyguy, Oct 05 2004]
Bodger and Badger
http://www.bodgerandbadger.tk/
Only tangentally relevant, but fun. [DrBob, Oct 05 2004]
[link]
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Recipe? Read the Help file, please. It's in the link set under "meta" |
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The idea is a combination of a new way of serving food, and a new way of selling it. Are you not being a little picky? Look above, practically everything in this category could be deemed a recipe! |
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So? That just means they're all in breach of the guidelines for a site delivering halfbaked *inventions* to the world. Just because there's a category doesn't mean it belongs here. |
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And the idea of a dry bread roll, filled with mashed potato and tomato sauce (ketchup) revulses me. |
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and you are entitled to your opinion, i wonder where you stand on the great marmite debate!
As i mentioned above, the recipe is only part of the idea. i agree the individual components aren't that thrilling, but as a whole i belive it to be a novel idea, and deserves to be treated as such whether you like the sound of it or not! |
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Since the outbreak of the war we've had to crack down on recipe postings for security reasons. |
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An invention, a combination "soft-freeze" mashed potato and bread roll baking machine might be interesting though. Depends on how outlandishly complicated the proposal. |
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<off topic (as usual) > Mashed potatoes with a smoky barbecue sauce mixed into them are quite good. I've tried it. Oh and another one, I pureed some fresh cooked corn and blended those into mashed potatoes, too, once. Also tried chopped Kalmata olives. Less thrilled with that result. Looked like I was eating ground Dalmations. (Dalmashions?) |
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Mash sarnies with cheese. Ummmmm |
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[bris]: Can't risk attacks by RPC's? (rocket-propelled croissants) |
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[bris], since we're in recipe mode here: |
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2 large leeks, finely chopped and sauteed, 12-15mins very gently, in butter
3-4 largish spuds, boiled and mashed, with...
1/3 cup cream. |
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Mix the sauteed leeks through the potato, ladle into a casserole, add a little coarse pepper and salt on top, then bake at 375F (200 C) for 20min. |
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The perfect accompaniment to roasted beef or lamb. Good for the soul, not so good for the heart. |
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Possible variant: bung some parsnip in with the spud and mash it all together. Add some butter as well as the cream. High fibre, high cholesterol. (At last - someone else knows what leeks are for!) |
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Parsnips are best mashed with a little butter, some honey and a little ground cumin. |
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Fantastic with braised rabbit. |
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braised Bugs Bunny? oh no! |
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This gets a + from me Mike. As one who eschews sweet things I do miss the ice cream van experience and I think this would be a good alternative. |
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Coming to this a bit late, but this would result in a product very similar to the baked potatoes already sold by some franchised operations. |
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While you specify mashed potato, the middle of a baked potato is generally mashed, and the available toppings include your meager wants. (My preference is chicken curry, but you should have been able to guess that.) |
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Your mashed potatoes are very different from mine or, at least, your baked potatoes are. |
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I am specifically talking about the baked potatoes sold in baked potato fast food restaurants. They slice the potato, mash the middle up a bit, put weird toppings on. Not your grandmother's baked potato. |
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AH. Never tried those. I make them the night before and then reheat them. The cooling and reheating does something weird and great to the potato, softening the texture to something more resembling a yam. Yum. |
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I'd've guessed that would produce something with the consistency of half-dried wallpaper paste, but maybe I'll try that sometime. |
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The possibilities are endless, Roast beef in a Yorkshire pudding cone, Scrambled egg in a tasty toast cone. Yeah!! this is really cool have a (+). |
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//something with the consistency of half-dried wallpaper paste// |
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That was the reasoning behind my initial fishboning of this idea. |
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Put the mash in a Yorkshire pudding cone! (thanks Micky Dread). Also, mix in parsnips, swede and sweet potato - turns it a bit orange but tastes fantastic, especially on sheppards pie. Great after a sunday roast, when youve got all the roast veges left over. |
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hmmm...my favourite has got to be mashed potatoe with lashings of butter, with thick onion gravy & norfolk mustard sausage...mmmmm |
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<---wipes drool of HB pages. |
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TonyDevil, are you considering running for President in the US? |
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I like this idea, as it combines all four of the major food groups: spuds, baps, sausage and sauce. |
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Sauce is *not* a food group.
Choco-tastic is. |
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Oh come on. Everyone knows the four major food groups are curry, pizza, kebab ,and beer. |
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I am going to go home and try to make this tonight! Imagine them topped with beef stew! Yum! |
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i personally like the idea of mixing the mash with things to make different flavours! You could have one scoop of baked bean (mix mash and beans together) and another scoop of mince (you get the idea!). These could be put into tubs and frozen, so they just need a quick nuking before serving! |
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Mmm, Mash! Try it with a white-wine mustard. Scrummy! |
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