"Wayne Boatwright" > wrote in message
6.120...
> On Wed 02 Jul 2008 10:45:33p, sf told us...
>
>> On Thu, 03 Jul 2008 04:56:38 GMT, Wayne Boatwright
>> > wrote:
>>
>>>Did you use coarse salt or regular table salt? Coarse kosher or sea salt
>>>makes a "dramatic" difference. As to your oversalting them, table salt
>>>would definitely tend to give an oversalted result.
>>
>> The salt was "kosher".... so I guess you could call it coarse.
>>>
>>>I typically rub the potatoes generously with Crisco, then coat with a
>>>mixture of coarse salt, cracked black peppercorns, and granulated garlic.
>>
>> Basically, that's what I did but used EVOO instead of Crisco. I
>> wasn't impressed. I won't do it again.
>
> Maybe I just like salty potatoes. :-) I almost always make them this way.


A potato without salt is like a fish without a bicycle.

I'd rather eat a beet than a potato without salt.


TFM®

On Thu, 3 Jul 2008 06:25:17 -0400, TFM® >
wrote:

>A potato without salt is like a fish without a bicycle.
>
>I'd rather eat a beet than a potato without salt.
>
I didn't say I don't eat potatoes without salt, it's just that the
pre-salting thing didn't live up to its reputation. I'm going back to
bare naked baking and applying salt to the skin *after* I eat the
insides. Nothing ventured, nothing gained... and this was a myth
buster for me.


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

Mae West

sf wrote:

> I didn't say I don't eat potatoes without salt, it's just that the
> pre-salting thing didn't live up to its reputation. I'm going back to
> bare naked baking and applying salt to the skin *after* I eat the
> insides. Nothing ventured, nothing gained... and this was a myth
> buster for me.
>
I prefer the bare nekkid spud baked too. I can add stuff to it
afterwards, but haven't found anything added before or during baking to
improve the final product. It actually can detract from the dry, papery
skin I like so much.

On Thu 03 Jul 2008 12:55:36p, Goomba told us...

> sf wrote:
>
>> I didn't say I don't eat potatoes without salt, it's just that the
>> pre-salting thing didn't live up to its reputation. I'm going back to
>> bare naked baking and applying salt to the skin *after* I eat the
>> insides. Nothing ventured, nothing gained... and this was a myth
>> buster for me.
>>
> I prefer the bare nekkid spud baked too. I can add stuff to it
> afterwards, but haven't found anything added before or during baking to
> improve the final product. It actually can detract from the dry, papery
> skin I like so much.
>

Everything about most foods is about preference. Whether I do or do not
put salt or other seasonings on the skins, I have never liked dry, papery
skin.

--
Wayne Boatwright
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Thursday, 07(VII)/03(III)/08(MMVIII)
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That does not compute.
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On Thu, 03 Jul 2008 15:55:36 -0400, Goomba >
wrote:

> It actually can detract from the dry, papery
>skin I like so much.

i said that to my girlfriend and she slapped me.

your pal,
blake
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