Recipes?

[vipermcgee]

Here's my Very Special Tattie Scones:

Use any late-ripening potato (winter tatties). Watery, tasteless cheap potatoes won't work.

Boil the tatties with skins on and peel while hot. Mash or grind with salt (1/2 teaspoon salt per pound of spuds). When you have a nice and sticky goop, work in shameless amounts of cold butter (real butter, from a cow, not the fake s*i*e from a factory). I use about two to three ounces of butter for each pound of tatties. This should leave you with an apple sauce like consistency. Now work in as much flour as needed, preferably fine ground all-bran barley (but any flour will work), this is a bit acording to season and taste, but as little as possible is the idea. Maybe about three ounces of flour per pound of potato. The dough should be barely holding up.

Pat out round cakes of about eight inches across and as thin as you can get them (thinner than pancakes - my nan says you should be able to see the counter-top thrugh the dough). Fry quickly on a hot, dry girlde pan. Enjoy fresh and hot with more butter. Excellent for a cooked breakfast, but very good as a coffee cake, too!

Now that's what I'm asking for! I really like it when you have to guess at measurements. That's real cooking!