On Thu, 3 Jul 2008 06:27:40 -0400, TFM® >
wrote:

>
>
>"sf" <.> wrote in message ...
>> On Thu, 3 Jul 2008 02:15:09 -0400, "jmcquown" >
>> wrote:
>>
>>>sf <.> wrote:
>>>> OK, I've read about rolling in salt and someone mentioned recently
>>>> about inserting slivers of garlic. All sounds delicious!
>>>>
>>>> I tried it tonight. Gah! How do I make the salt stick?
>>>
>>>No clue about garlic slivers in baked potatoes. I've heard of roasted
>>>garlic *mashed* potatoes...
>>>
>>>As for salt, rub the potatoes with butter or some say olive oil. I
>>>suspect
>>>this is a more "modern" thing now that EVOO (heh) has become the big Food
>>>Network idea. I rub the scrubbed baking potatoes with butter because
>>>that's
>>>what Mom always did, dating way back before Food TV was a gleam in
>>>anyone's
>>>eye. Then poke a few holes in it with a fork and sprinkle with salt.
>>>They
>>>did them that way at Red Lobster circa 1978. No foil on those potatoes
>>>[back then]. Makes for a nice crispy potato skin which you can eat. Yum!
>>>
>>
>> Thanks, Jill. I guess my mom was a cretin (kidding). She baked her
>> potatoes absolutely naked at 400° and I never thought about doing it
>> any other way until I read about it here in rfc. I didn't slather
>> them with butter tonight. I used EVOO (thank you Rachael Ray for the
>> acronym) - which I get by the jug at CostCo.... but never wrapped in
>> foil - EVER.
>
>
>IIRC, Cuchulain Libby coined the phrase (EVOO) long before Rachel Ray.
>
>TFM®

OK, I learned it somewhere.... didn't remember Hound until you
mentioned him. Well, he lives on in RR.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West