On Tue, 17 Mar 2015 17:44:32 -0400, Brooklyn1
> wrote:

>On Tue, 17 Mar 2015 16:28:59 -0500, John Kuthe >
>wrote:
>
>>On Tue, 17 Mar 2015 17:05:18 -0400, Brooklyn1
> wrote:
>>
>>>On 17 Mar 2015 16:22:19 GMT, KenK > wrote:
>>>
>>>>A totally uninteresting esperiment in my oven, probably tomorrow. The
>>>>grocery had no Russet or Idaho potatoes so I got a couple of red potatoes
>>>>large enough for baking instead. Will try one tomorrow. Oddly, I've never
>>>>tried baking a red potato. I suspect it will taste, to my uneducated
>>>>palate, just like an Idaho.
>>>
>>>I bake Red Bliss spuds often, they are very good, the texture is a bit
>>>different from Russets but not in a bad way. The only way to know if
>>>you'd like then is to try some. The only potato I don't like are
>>>Yukon Golds, I think their texture is gross
>>
>>Really? I love Yukon Golds!
>
>I woulda bet money that Yukon Golds were *** spuds.
>
>>A ilittle laerge forone servind, I cut
>>themb in 1/2 and nuke them then let them sit and finish cooking, then
>>slice the 1/2 a Yukon Gold and shred cheddar over it. YUM!
>

Now now ShelDUM, your gaydar is malfunctioning!

John Kuthe...

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