"Sheldon" > wrote in message
oups.com...
> 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).........


Suddenly, I'm having visions of knishes bought on the street when I was a
kid. Where was Fortunoff's? Was that Brooklyn? My mom would shop, and my dad
would stuff us with knishes & soakers from the vendors outside. To die for.