WEBVTT - Bonus: A Potato Expert Explains Reveals Which Spud Is Best For Chips

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<v Speaker 1>Hi.

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<v Speaker 2>I'm Georgie from George's Harvest at South Novel Market, and

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<v Speaker 2>I am a potato expert.

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<v Speaker 1>Special people that specialize in very special things.

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<v Speaker 3>Now I'm excited.

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<v Speaker 4>I've been trying to get this expert in for a

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<v Speaker 4>long time and we are entering the season for it.

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<v Speaker 5>Georgie, good morning, Welcome to the show.

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<v Speaker 3>Good morning. All right, So a potato ex potato?

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<v Speaker 5>What makes you a potato expert.

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<v Speaker 2>I've owned Georgie's Harvest at South Moberl Market for the

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<v Speaker 2>last fourteen years, and our key specialty is potatoes.

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<v Speaker 3>We have up to twenty three different types.

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<v Speaker 5>I know different times.

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<v Speaker 3>Yeah, I know.

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<v Speaker 4>I met Georgie when I was doing the Today Show

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<v Speaker 4>and they said can you go do a cross on potatoes?

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<v Speaker 4>And I asked, are you kidding? And I got there

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<v Speaker 4>and I was like, oh, this is a potato wonderland.

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<v Speaker 5>Yes, How did you get into it? Wow? I just

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<v Speaker 5>woke up one day and like, I'm going to sell potatoes.

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<v Speaker 2>I went to Chefs that which is across the road

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<v Speaker 2>to my cake stand for a business that idea that

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<v Speaker 2>I had, and I walked through South Mobile Market. The

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<v Speaker 2>business was for sale. The GM said come by it

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<v Speaker 2>and I bought a potato store. Literally, I sold litigation

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<v Speaker 2>support before this, so I was a business development manager.

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<v Speaker 3>Quite the career change, it genuinely is so.

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<v Speaker 2>Yeah, So I went from selling photo copying to selling potatoes.

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<v Speaker 3>It's true story.

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<v Speaker 5>Let's get potato.

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<v Speaker 3>It's roast potato season.

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<v Speaker 2>It is roast potato season, but it's also potato season

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<v Speaker 2>because our vatorium farmers have come on board. So if

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<v Speaker 2>you came last week, I had eleven varieties, then the

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<v Speaker 2>next week I had thirteen. This week I should have

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<v Speaker 2>about seventeen, and then wow, in about a week's time,

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<v Speaker 2>I'll have twenty two.

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<v Speaker 1>When you say different varieties, so there's a different potato

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<v Speaker 1>that's suited for different ways of cooking.

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<v Speaker 2>So for a mashed potato, we normally would recommend a

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<v Speaker 2>Virginia Rose or a Maris Piper.

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<v Speaker 3>The dirty about them, well then most all dirty.

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<v Speaker 2>And sometimes we washed it, but they are all dirty.

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<v Speaker 3>Washed them unwashed. Having said that, I'll be fair to you.

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<v Speaker 2>In the supermarket, they actually are called dirty potatoes, thank you, yes,

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<v Speaker 2>but not in my store.

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<v Speaker 4>Now, Georgie, why are those what is the mashed potato?

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<v Speaker 3>The best ones? Again?

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<v Speaker 2>Okay, so there's two things about potatoes. There's white fluffy

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<v Speaker 2>and yellow waxy. So a white fluffy potato will cook

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<v Speaker 2>really fast and go soft so it's easy to mash.

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<v Speaker 2>Then you have a yellow potato that holds its shape.

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<v Speaker 2>So when you go to fancy restaurants, you'll see the

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<v Speaker 2>long kiffle potatoes, yes, holding up like a long potato.

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<v Speaker 5>Finger.

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<v Speaker 2>Yes, And they're actually called fingling potatoes. And so there's

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<v Speaker 2>a yellow and waxy and will hold their shape, so

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<v Speaker 2>you'll have them in salads or if a chef uses them,

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<v Speaker 2>he'll pre boil them for a crunchy roast for a Yes,

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<v Speaker 2>but you have to pre boil this one. This is

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<v Speaker 2>called the maras pipo. It's an English variety and it

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<v Speaker 2>will go really soft and fluffy and will give you

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<v Speaker 2>a crunchy boast.

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<v Speaker 5>Is that the one that uses spud bar?

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<v Speaker 2>Spudbar would use lots of different potatoes because it's the

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<v Speaker 2>seasonality of them. But yes, this is a spud bar

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<v Speaker 2>kind of potato.

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<v Speaker 5>What a McDonald's use for chips?

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<v Speaker 4>Yeah?

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<v Speaker 2>What's the best chip for a I actually didn't bring

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<v Speaker 2>it in and in your waiting room, I should have

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<v Speaker 2>brought it in.

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<v Speaker 3>It's actually called the Russet burbank.

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<v Speaker 5>Yes, they did great work, don't they.

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<v Speaker 2>So Russa Burbank was the official potato for thirty years,

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<v Speaker 2>but then they had a couple of glitches in the system,

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<v Speaker 2>and they've just migrated towards an innovator. One oh one

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<v Speaker 2>characteristics of that is white and fluffy.

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<v Speaker 5>We've forgotten about the cousin.

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<v Speaker 4>Where do you sit on the sweet potatoes? Sweet potato?

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<v Speaker 5>Potato?

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<v Speaker 2>Yak is the purple on the outside, white on the inside, sweetato.

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<v Speaker 2>I'm not on the sweet potato tapes. I stuck three

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<v Speaker 2>different colors, but I'm not on their team. So no,

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<v Speaker 2>they're not as versatile.

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<v Speaker 4>No, sorry, all right, okay, let's simplify this sweet potato

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<v Speaker 4>ch I'm cooking this week. Yes, I'm cooking a roast

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<v Speaker 4>and I want to make crunchy roast potatoes.

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<v Speaker 3>What just one type of potato I should get?

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<v Speaker 5>And the technique, King Edward?

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<v Speaker 2>Chop them up, boil them, let them go cool and dry,

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<v Speaker 2>put a fat in them. Toss them in the fat

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<v Speaker 2>fat so like a gee or a.

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<v Speaker 3>Fat or goose fat?

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<v Speaker 5>Is that the weird in the wife? My favorite is

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<v Speaker 5>a scarlet potato.

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<v Speaker 2>Yes, yes, so I am your friend. I am literally

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<v Speaker 2>your friends. I have the world's easiest recipe for a skulp.

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<v Speaker 2>I can't Nicholas. They're always there.

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<v Speaker 5>And can you get them in the supermarket.

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<v Speaker 2>Sometimes depending on the time of year and which farmer

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<v Speaker 2>they're working with.

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<v Speaker 3>George, it's yellow and.

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<v Speaker 2>It looks a bit yellow if it's washed on the

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<v Speaker 2>out side, and you can see the yellowness from the outside,

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<v Speaker 2>so it's not a white, stark potato.

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<v Speaker 3>It's more a yellow tone. And what do you do.

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<v Speaker 2>It's really easy, So cheese and peel them, chop them,

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<v Speaker 2>hand chop them, don't mandolin them. If you mandolin them,

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<v Speaker 2>they'll stick together and the cheesiness doesn't go thrue. So

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<v Speaker 2>hand chop your potato into slices, put it in the

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<v Speaker 2>baking dish.

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<v Speaker 3>Put too much.

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<v Speaker 2>Cream in there, and then a bit more cheese than

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<v Speaker 2>you're comfortable with, a bit of salt and pepper stir.

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<v Speaker 3>Put them in the hour.

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<v Speaker 2>That's a tough flat, so if you wanted to go there,

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<v Speaker 2>you could, But if you're just doing a basic gratin.

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<v Speaker 2>It's my go to see Mitch a dish and it's

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<v Speaker 2>always the first thing that finishes. It's very easy Okay,

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<v Speaker 2>it's just cream cheese potatoes.

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<v Speaker 3>Literally, that's it.

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<v Speaker 4>The potato we must buy if we want to make

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<v Speaker 4>a mashed potato.

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<v Speaker 5>Tonight's important.

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<v Speaker 2>So today I would say, you do a Virginia rose.

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<v Speaker 2>And if you're in a supermarket and then you're not me,

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<v Speaker 2>it's a desiree kind of looking. So it's the red

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<v Speaker 2>on the outside in potato.

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<v Speaker 3>Wonder what you did?

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<v Speaker 2>And if you're not coming to my business, desert needs

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<v Speaker 2>cheese red potatoes. The red potatoes are the waxes. So

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<v Speaker 2>member yellow.

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<v Speaker 3>Desiree life.

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<v Speaker 4>Oh what I'm going to think of when I want

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<v Speaker 4>to make mashed potato.

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<v Speaker 3>I'll be desiraining.

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<v Speaker 1>I'll be in the supermarket in a couple of days.

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<v Speaker 1>And what's a bit I see someone singing that. Okay,

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<v Speaker 1>did you hear the potato law.

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<v Speaker 3>We're never going to forget now. Ash in the mash.

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<v Speaker 4>I'm a sort of like a sometimes butter, sometimes milk,

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<v Speaker 4>sometimes just.

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<v Speaker 5>A bit of everything. What do you what should you

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<v Speaker 5>put in there?

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<v Speaker 2>So if you've come to my store, you don't actually

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<v Speaker 2>have to put a lot of anything.

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<v Speaker 3>This potatoes taste that good.

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<v Speaker 2>But I've been having this debate in the store, this week,

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<v Speaker 2>and to make a correct parish mash, it's actually, if

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<v Speaker 2>you have two hundred grams of potatoes, you need two

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<v Speaker 2>hundred grams of butter.

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<v Speaker 3>That's a lot of two hundreds of milk. I've never

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<v Speaker 3>done it.

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<v Speaker 2>I didn't realize I've actually never done it because I

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<v Speaker 2>would never put that much butter in. But a proper

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<v Speaker 2>paris mash is too his equal parts. I don't recommend

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<v Speaker 2>that we've forgotten something.

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<v Speaker 5>No, the humble potato.

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<v Speaker 4>Cake, Oh, how do you make a potato cake, because.

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<v Speaker 5>They're always so big? Is the potato that big?

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<v Speaker 3>The potato is that big? And potato inside isn't that?

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<v Speaker 2>No, it's either traditionally, like if you go to a

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<v Speaker 2>fish and chip shop, you're going to either get a tobago,

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<v Speaker 2>which is what you call the dirty potatoes.

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<v Speaker 3>Or a Russet. Oh, rassa, I've got a Greek uncle,

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<v Speaker 3>because I'm so the russe. It's also've written it Down's

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<v Speaker 3>good for the French fry.

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<v Speaker 2>Yes, it's fluffy potato. So my uncle, when I bought

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<v Speaker 2>my store, he was a fish and chip shop guy,

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<v Speaker 2>and he comes in and he goes Tobago's and I said, Uncle,

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<v Speaker 2>I have twenty four potato now Sobago it's only.

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<v Speaker 5>Grown in western Victoria. That's the potato country.

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<v Speaker 2>Yes. Currently most of my potatoes are coming from Trent Them. Yeah,

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<v Speaker 2>we have some cool climate. Yes, we have some Pacingham

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<v Speaker 2>and then at Christmas time we go to Tasmania and

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<v Speaker 2>so there's a north northern type and the southern type

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<v Speaker 2>of potato.

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<v Speaker 3>Georgie.

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<v Speaker 4>Yes do you always must you always peel a potato

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<v Speaker 4>your skin come in handy because it seems like a

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<v Speaker 4>huge amount of waste.

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<v Speaker 2>It depends on you do anything with this compost hand

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<v Speaker 2>so you can do skin crust. So you hollow out

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<v Speaker 2>the potato and then you squish the skin and then

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<v Speaker 2>you deep bry the skin.

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<v Speaker 5>Us to have that at Sizzler.

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<v Speaker 3>Put in it there was baking. Yes, it is great

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<v Speaker 3>eat potatoes and you.

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<v Speaker 4>You don't have to thee How good is South Melbourne market.

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<v Speaker 2>Some of the market is amazing. The produce that all

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<v Speaker 2>my neighbors bring to market is absolutely fantastic.

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<v Speaker 3>It's fresh.

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<v Speaker 2>You're supporting small businesses, you're supporting small farmers.

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<v Speaker 1>We're so lucky that we're just down the road. Well

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<v Speaker 1>Thenvous studios are on Clarendon Street. I go there every

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<v Speaker 1>Friday after the show to stock up for the weekend.

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<v Speaker 4>Does it annoy you when people buy potatoes from other people?

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<v Speaker 2>Yes, and I try not to look like I can

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<v Speaker 2>see it in your bag and I look the other way.

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<v Speaker 3>Yes, it does.

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<v Speaker 1>Well when you go there, maybe stop by Georgie's Harvest

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<v Speaker 1>first so you're not judged at South Melbourne Market, Georgie,

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<v Speaker 1>our potato expert.

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<v Speaker 5>Thank you so much for coming.

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<v Speaker 2>In this morning.

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<v Speaker 3>Very much. Oh my god, I'm so hungryson Lauren, Lauren,

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<v Speaker 3>wake up feeling good.

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<v Speaker 5>Follow them.

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<v Speaker 4>I'm on the socials.