On Thu, 3 Jul 2008 02:15:09 -0400, "jmcquown" >
wrote:

>sf <.> wrote:
>> OK, I've read about rolling in salt and someone mentioned recently
>> about inserting slivers of garlic. All sounds delicious!
>>
>> I tried it tonight. Gah! How do I make the salt stick?
>
>No clue about garlic slivers in baked potatoes. I've heard of roasted
>garlic *mashed* potatoes...
>
>As for salt, rub the potatoes with butter or some say olive oil. I suspect
>this is a more "modern" thing now that EVOO (heh) has become the big Food
>Network idea. I rub the scrubbed baking potatoes with butter because that's
>what Mom always did, dating way back before Food TV was a gleam in anyone's
>eye. Then poke a few holes in it with a fork and sprinkle with salt. They
>did them that way at Red Lobster circa 1978. No foil on those potatoes
>[back then]. Makes for a nice crispy potato skin which you can eat. Yum!
>

Thanks, Jill. I guess my mom was a cretin (kidding). She baked her
potatoes absolutely naked at 400° and I never thought about doing it
any other way until I read about it here in rfc. I didn't slather
them with butter tonight. I used EVOO (thank you Rachael Ray for the
acronym) - which I get by the jug at CostCo.... but never wrapped in
foil - EVER.

When you coat them with butter... do you put them directly on the oven
rack with no drip pan or any kind?


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

"sf" <.> wrote in message ...
> On Thu, 3 Jul 2008 02:15:09 -0400, "jmcquown" >
> wrote:
>
>>sf <.> wrote:
>>> OK, I've read about rolling in salt and someone mentioned recently
>>> about inserting slivers of garlic. All sounds delicious!
>>>
>>> I tried it tonight. Gah! How do I make the salt stick?
>>
>>No clue about garlic slivers in baked potatoes. I've heard of roasted
>>garlic *mashed* potatoes...
>>
>>As for salt, rub the potatoes with butter or some say olive oil. I
>>suspect
>>this is a more "modern" thing now that EVOO (heh) has become the big Food
>>Network idea. I rub the scrubbed baking potatoes with butter because
>>that's
>>what Mom always did, dating way back before Food TV was a gleam in
>>anyone's
>>eye. Then poke a few holes in it with a fork and sprinkle with salt.
>>They
>>did them that way at Red Lobster circa 1978. No foil on those potatoes
>>[back then]. Makes for a nice crispy potato skin which you can eat. Yum!
>>
>
> Thanks, Jill. I guess my mom was a cretin (kidding). She baked her
> potatoes absolutely naked at 400° and I never thought about doing it
> any other way until I read about it here in rfc. I didn't slather
> them with butter tonight. I used EVOO (thank you Rachael Ray for the
> acronym) - which I get by the jug at CostCo.... but never wrapped in
> foil - EVER.


IIRC, Cuchulain Libby coined the phrase (EVOO) long before Rachel Ray.

TFM®

On Thu, 3 Jul 2008 06:27:40 -0400, TFM® >
wrote:

>
>
>"sf" <.> wrote in message ...
>> On Thu, 3 Jul 2008 02:15:09 -0400, "jmcquown" >
>> wrote:
>>
>>>sf <.> wrote:
>>>> OK, I've read about rolling in salt and someone mentioned recently
>>>> about inserting slivers of garlic. All sounds delicious!
>>>>
>>>> I tried it tonight. Gah! How do I make the salt stick?
>>>
>>>No clue about garlic slivers in baked potatoes. I've heard of roasted
>>>garlic *mashed* potatoes...
>>>
>>>As for salt, rub the potatoes with butter or some say olive oil. I
>>>suspect
>>>this is a more "modern" thing now that EVOO (heh) has become the big Food
>>>Network idea. I rub the scrubbed baking potatoes with butter because
>>>that's
>>>what Mom always did, dating way back before Food TV was a gleam in
>>>anyone's
>>>eye. Then poke a few holes in it with a fork and sprinkle with salt.
>>>They
>>>did them that way at Red Lobster circa 1978. No foil on those potatoes
>>>[back then]. Makes for a nice crispy potato skin which you can eat. Yum!
>>>
>>
>> Thanks, Jill. I guess my mom was a cretin (kidding). She baked her
>> potatoes absolutely naked at 400° and I never thought about doing it
>> any other way until I read about it here in rfc. I didn't slather
>> them with butter tonight. I used EVOO (thank you Rachael Ray for the
>> acronym) - which I get by the jug at CostCo.... but never wrapped in
>> foil - EVER.
>
>
>IIRC, Cuchulain Libby coined the phrase (EVOO) long before Rachel Ray.
>
>TFM®

OK, I learned it somewhere.... didn't remember Hound until you
mentioned him. Well, he lives on in RR.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

sf <.> wrote:
> On Thu, 3 Jul 2008 02:15:09 -0400, "jmcquown" >
> wrote:
>
> > sf <.> wrote:
> > > OK, I've read about rolling in salt and someone mentioned recently
> > > about inserting slivers of garlic. All sounds delicious!
> > >
> > > I tried it tonight. Gah! How do I make the salt stick?
> >
> > No clue about garlic slivers in baked potatoes. I've heard of
> > roasted garlic *mashed* potatoes...
> >
> > As for salt, rub the potatoes with butter or some say olive oil. I
> > suspect this is a more "modern" thing now that EVOO (heh) has
> > become the big Food Network idea. I rub the scrubbed baking
> > potatoes with butter because that's what Mom always did, dating way
> > back before Food TV was a gleam in anyone's eye. Then poke a few
> > holes in it with a fork and sprinkle with salt. They did them that
> > way at Red Lobster circa 1978. No foil on those potatoes [back
> > then]. Makes for a nice crispy potato skin which you can eat.
> > Yum!
> >
>
> Thanks, Jill. I guess my mom was a cretin (kidding). She baked her
> potatoes absolutely naked at 400° and I never thought about doing it
> any other way until I read about it here in rfc. I didn't slather
> them with butter tonight. I used EVOO (thank you Rachael Ray for the
> acronym) - which I get by the jug at CostCo.... but never wrapped in
> foil - EVER.
>
> When you coat them with butter... do you put them directly on the oven
> rack with no drip pan or any kind?

No rack. Put 'em on a baking sheet. They don't drip

Jill

"jmcquown" > wrote in
:

> sf <.> wrote:
>> On Thu, 3 Jul 2008 02:15:09 -0400, "jmcquown" >
>> wrote:
>>
>> > sf <.> wrote:
>> > > OK, I've read about rolling in salt and someone mentioned recently
>> > > about inserting slivers of garlic. All sounds delicious!
>> > >
>> > > I tried it tonight. Gah! How do I make the salt stick?
>> >
>> > No clue about garlic slivers in baked potatoes. I've heard of
>> > roasted garlic *mashed* potatoes...
>> >
>> > As for salt, rub the potatoes with butter or some say olive oil. I
>> > suspect this is a more "modern" thing now that EVOO (heh) has
>> > become the big Food Network idea. I rub the scrubbed baking
>> > potatoes with butter because that's what Mom always did, dating way
>> > back before Food TV was a gleam in anyone's eye. Then poke a few
>> > holes in it with a fork and sprinkle with salt. They did them that
>> > way at Red Lobster circa 1978. No foil on those potatoes [back
>> > then]. Makes for a nice crispy potato skin which you can eat.
>> > Yum!
>> >
>>
>> Thanks, Jill. I guess my mom was a cretin (kidding). She baked her
>> potatoes absolutely naked at 400° and I never thought about doing it
>> any other way until I read about it here in rfc. I didn't slather
>> them with butter tonight. I used EVOO (thank you Rachael Ray for the
>> acronym) - which I get by the jug at CostCo.... but never wrapped in
>> foil - EVER.
>>
>> When you coat them with butter... do you put them directly on the oven
>> rack with no drip pan or any kind?
>
> No rack. Put 'em on a baking sheet. They don't drip
>
> Jill
>
>

Just enough oil/butter to make the skin shiney not a 1/4 inch layer...not
enough oil to drip is used.

--

The house of the burning beet-Alan

On Thu, 03 Jul 2008 14:20:41 GMT, hahabogus > wrote:

>Just enough oil/butter to make the skin shiney not a 1/4 inch layer...not
>enough oil to drip is used.

Ah, thanks... I would have slathered it on, not knowing any better.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Thu, 03 Jul 2008 07:59:44 -0700, sf <.> wrote:

>On Thu, 03 Jul 2008 14:20:41 GMT, hahabogus > wrote:
>
>>Just enough oil/butter to make the skin shiney not a 1/4 inch layer...not
>>enough oil to drip is used.
>
>Ah, thanks... I would have slathered it on, not knowing any better.

Hmmmmm....

Do we have to come over there and show you all this stuff??

Christine

On Thu, 03 Jul 2008 11:59:24 -0600, Christine Dabney
> wrote:

>On Thu, 03 Jul 2008 07:59:44 -0700, sf <.> wrote:
>
>>On Thu, 03 Jul 2008 14:20:41 GMT, hahabogus > wrote:
>>
>>>Just enough oil/butter to make the skin shiney not a 1/4 inch layer...not
>>>enough oil to drip is used.
>>
>>Ah, thanks... I would have slathered it on, not knowing any better.
>
>Hmmmmm....
>
>Do we have to come over there and show you all this stuff??
>
I'm a visual learner. Didn't get bread right until someone came over
and we made it together. She had her bowl, I had mine.



--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West