I don't recall seeing that before.

Added to my list. Thanks!

Yeah looks like that might be part of it!

https://www.fruitandveggie.com/warba...al-spud-13955/

The produce in BC is really good, we're also pretty serious about protecting farmland from development, which helps (though contributes to higher housing prices).

There's also the longer growing season in (coastal) BC. Not sure if that has to do with it, but it must? Folks forget that most of Canada has a similar growing season as Siberia. Coastal BC has a similar growing season as the UK.

Interesting, that's a great point. Makes you realize how important it is to protect the farmland we have in BC since this climate and land quality is so scarce.

Brilliant! Despite my grumpy resistance to mixing with fellow Brits...this thread is one reason why I love our people so much. My answer to this (which I agree) is to grow whatever variety that pleases you...but when I asked a rural Canadian who similarly has grown vegetables all their life "What early potato variety would you recommend for a waxy type?" and get a 'gone out' look and a "what did you call them?" response...you know you are lost, waxy or floury...the main types, early or new vs, late or maincrop spuds (remember the chippies with signs reading "new potatoes". He suggested fingerling potatoes but they were rubbish and disintegrated when I made hodgepodge with them (typical maritime Summer stew)

I know the potato originally came from the Americas but it seems like we have taken the potato to another level. The varieties are quite different here. I like Red Pontiacs for Summer maincrop and Russets for Autumn, Yukon Gold and the Kennebecs for early salad or 'new' potatoes. Grew 90lbs this year even though we were in a drought. Apparently PEI is Canada's version of Jersey but really the sandy red soil doesn't have the nutrients to give the potatoes the same flavour. Not a patch.

JamesM cheese and sausages, indeed and I'm in Nova Scotia and the only decent manufacturer in my region stopped making black pudding last year so am miffed. The local butcher hates making it so it shows in the product...tried it once only. I might have to add pigs to my list of livestock.I mean no black pudding in mainland Nova Scotia let alone white pudding? What's going on? I can't even recall seeing it in Cape Breton. I did see a supplier making Larne sausage, Lincolnshire sausages etc. but not shipping East.

Stream of consciousness and cathartic release

Cheese and Sausages

Moved for the children

The two pillars that held this place together for so long.

This is the solution:

Sorry to bring back a post from a ling time ago, but I've only just come across this thread. Potatoes were NOT invented in England or Ireland, but are originally from South America, the original ones were dark purple from Peru.

You said the same thing (actually mentioning Peru) back in post #17 and were answered in duplicate......

I believe the Rt.Hon.Oink is referring, not to the original nationality of the vegetable, but of the formulation for its use as a veritable wonderfood.

I have had three different forms of potato in the same meal (mashed, roast and as bread). Nobody experiencing the potato farl, as part of a full Irish, could accept any other nations claim of culinary superiority!

You're welcome to the potato farl... in Scotland, the equivalent is the tattie scone, which I am not a fan of. It's a very popular breakfast item here, but I just can't be doing with it.

macliam - you should check out Irish comedian/singer Garron Noone when he reviews potato dishes... I can't post a link but if you Google "Garron Noone dauphinoise" you'll get a good flavour (pun intended) of his stuff.

I'd have a fried slice in place of a farl, but there's a distinct lack of praitie in that....

Oh. I'm well aware of Garron and his posts....... a man from the "Wesht Coasht" himself! But a good recommendation for others, though he is a slight man-mountain......

I am at least consistent with my posts