aem wrote:
> BOB wrote:
>> [snip]
>> From an earlier post to rec.food.cooking
>> {From: (Nicholas Carey)
>> Date: Fri, 30 Apr 1999 17:02:28 GMT}
>>
>> http://www.bigspud.com/prosin.txt
>>
>> BOB
>
> Well, my memory is no better now than it was in 1999, but maybe it's
> time for new technology. The point of the rosin potato was that it
> cooked at an extremely high temperature. Maybe 750°F? I don't know
> what the boiling point of rosin is, but it's way higher than that of
> water. So, the question is, if we wanted to cook something at a
> temp
> well in excess of 500°F, what technology do we now have available to
> do it? -aem

I might use my Kamado. I frequently bake pizza at around 700 to 800°.
Not sure how the open fire would react with the resin, but I'm
thinking that maybe potatoes could be baked along with the pizza, or
maybe when I sear my steaks @ slightly less than 1000°.
Ahhh, the miricles of modern technology.
;-)

BOB