Wayne Boatwright wrote:
> On Sun 10 Apr 2005 04:07:34p, h.e. sea wrote in rec.food.cooking:
>
>
>>Resin baked potatoes are a South Carolina Low Country specialty, and I
>>remember them from my childhood visits to Murrells Inlet, but no matter
>>how hard I search on the internet, I can't find a way to make them. I
>>have found a couple of old news articles which mention something about a
>>worker accidentally dropping a potato in pine resin which was being
>>boiled to make turpentine, but this doesn't sound very safe.
>>Has anyone else had resin baked potatoes or know how I can make them at
>>home?
>>
>>Thank you so much for any help you can offer me,
>>Heather
>
>
> It's "rosin" not "resin". You'll find plenty of hits searching for "rosin
> potatoes". These were very popular when I lived in Memphis in the 1950s.
> Here'a an example...
>
> In a cast iron kettle (or rosin cooker) put 2 to 5 pounds raw rosin and
> bring to boil. Scrub potatoes completely. Idaho Bakers are preferred. Drop
> in potatoes. When done, they come to the top. Remove with tongs and wrap in
> 5 or 6 thicknesses of newspaper. Roll up and twist each end. To serve,
> slice open newspaper and potato together with a sharp knife. Be careful,
> overheated rosin could possibly combust and burn.
>

Ah-ha! That's where my memory went wrong. It's rosin, not resin. Thanks
so much for the recipe and the correction! =) Now, does anyone know
where I get resin... hmm
And I always remember eating the skin, but the idea of that now that I
know how to make them does not seem safe.
Thanks,
Heather