FlashJack

Clever you. You might need to pick up cheese and a pear. It is so simple that it's one of those things where you marvel at the transformative magic of the combination. Should not taste so good but, boy, it does. Please give it a go.

Jo, my go-to white pizza is gorganzola piccante with thin sliced pear. Creme fraiche is a good base but you can more than get away without it. The killer addition: a little fresh rosemary. It's heaven. Edit to add: black pepper on the pear.

That is my sentence of the month. Nicely put Anna..

Hi @liuzhou. Gastropod is almost always interesting, although it can get lazy at times and the schtick is a little predictable. An episode a couple of years ago on sourdough microbiology was outstanding. Plus I'm firmly in the pro-offal camp.

Thanks @rotuts. I look forward to reports of your adventures.

@rotuts what are your initial impressions? Have you had a chance to play?

Chris, that looks glorious. Well done and thanks for sharing.

If you have rice and a spice grinder you have rice flour. You knew that. Just a reminder.

I like my 27 a lot but, although I can saute with it, it's damn heavy. The 20 is a dream for sauteing but it's on the small side. I'm hoping the 25 is Goldilocks. The 35 paella is also wonderful. No temptation to give it a rattle.

Long time. Then eat the brick. I fear we are getting off the topic: the fork is mightier than the masher.

Mine is ex-mother-in-law size. I've often thought of simmering her from the toes up.

Jo I'll post an instructional video when next I make mash. Which is not all that often but I might have been provoked into action. I also have a ricer. I use it when making mash for such things as potato and cod balls. Also not often I do Richard Cornish's wonderful recipe for Irish Eggs -- quail eggs encased in mash, breaded and fried. Delicious. But I stand by my fork and my pot!

Jo, you are one person I'd not like to get into a pot war with. My pot is very modest. Two- or three-potato size. I do have one I can stand in but that is kept in the garage of my former mother-in-law. We use it for tomato sauce season.

Thank you for this Scott. Very useful insight.

Such admirably low standards. My ever-reliable dinner fork is 21cm (8.25 inches).

That's not a fork Jo. It's a lovely photograph but a fork -- my fork, which I use to mash a couple of potatoes -- looks like this. Simple. Useful. Gets into the corners of a pot. Give it a go. Sorry for so utilitarian a picture; your's is terrific. 🙂

Darto's done it again. Free shipping until 22 December: https://www.dartointernational.com/ Last time I bought the big paella and I love it. Haven't cooked a single paella but it's just a great versatile big pan.

My good man, what do you take me for? OK, I see now. I was imagining mashing on the plate as a separate step to serving. Pot -> plate. Rather than pot -> plate -> dinner plate. (I have been known to take the odd forkful from the pot but I promise not to do that if ever you come for dinner.)

Sleep with one eye open. As soon as I find your address I'm going to be over your fence, in the kitchen and out through the window with your fork. It's adorable.

@liuzhou why is that? I can't see much advantage to a plate but would like to know your thoughts.

Use the force, Jo. Whadda ya want to do? Press through the bottom? Just get in there and gently beat them up. Press, press, mash, mash, scoop, mash. This is clearly way too easy for you!

I was given a potato masher last Christmas as a kind of novelty gift. It looked like it was designed for activities that are not strictly culinary. I passed it on to a friend who makes bigger batches of mash than I do. She declares it a winner. It's the Spudnik (cute name): https://www.uutensil.com/collections/spudnik-innovative-rotation-potato-masher

KInd of. Sides, bottom. Press tines through potato. Potato breaks up. Squish it until you're happy. The fork will not make the world's most sublimely smooth mash but I don't like mash that's over smooth (nor washing a tammis or any other kit). It also won't over-mash them: too much action in there can make for stodgy/gummy/starchy mush in my book. Go on. It's a potato or two. Give it a go and you will have eliminated another uni-tasker.

I do it in the pot and if I can, anyone can. You squish a bit, squish a bit more. Squish around the edges, add milk/butter/cream, stir. Done. You over-thinking this Jo?

Oh. He played it straight. Well done.