On Aug 27, 1:54?am, Omelet > wrote:
> In article >,
>
> Goomba38 > wrote:
> > > I loathe those foil wrapped things most restaurants serve ya. If I
> > > want a baked potato, I make this decision around 4 pm, then get 'em
> > > into my toaster oven at 450 for at LEAST an hour and a half. Love
> > > that crispy inner skin which I don't think any other method can
> > > produce.
>
> > I hear you! I don't own a toaster oven but do them in the regular oven
> > for about 90 min or so too. Nice dry skins, crispy and begging to be
> > scooped out of potato then the skins loaded up with butter, salt and
> > pepper. No disgusting foil on *my* potatoes, please!
>
> We've never wrapped them in foil either (except for yams).
> Do you ever use potato spikes to speed cooking?
>
> I've actually started pressure cooking yams since the peel is not edible
> anyway. It's worked really well. 12 to 15 minutes at pressure.
> --

WTF! Baked yams are wonderful, baked till the sugars come oozing
out.. the skin is the BEST part.. now I really wonder about your
diet... you need to shit can that fercocktah pressure processer and
learn how to cook... begin with the very basics, like baked yams.

When I was a kid growing up in NYC every neighborhood had a "sweet
potato man" (I'm sure they were yams), plodding the streets with his
wood fired oven mounted on a push cart... on a fridgid snowy day there
was nothing better to warm you up than a burning hot gooey baked
yam... to eat we'd bite an end off and squeeze the insides out of the
skin and nibble that steamy hot flesh (was easier to eat and the skin
kept it hot), then finally we'd savor the skin like the candy it was.

Since when is yam/sweet potato skin not edible... WTF is the matter
with you with that pressure processor... you're still eating Gerber
baby food... you never became an adult.

Sheldon