On Thu, 3 Jul 2008 06:14:44 -0400, TFM® >
wrote:

>Oil.
>
>Use 5w/30 in the winter, 15w/40 in the summer.
>
>Or do like most folks and use olive oil.
>
>
>TFM®


LOL!


--
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 13:07:20 GMT, Wayne Boatwright
> wrote:

>Oil has never worked for me, only a solid fat. Baking potatoes at a high
>temperature is far more important than convection. What temperature did
>you use? I never bake them at less than 425°.

I did 400° (which is just fine for unadulterated potatoes), convect,
for half an hour then regular bake for the last half. Why I did it
that way is anybodies guess. Probably because I've never oiled a
potato before and I was fiddling around.


--
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 07:31:06a, sf told us...

> On Thu, 03 Jul 2008 13:07:20 GMT, Wayne Boatwright
> > wrote:
>
>>Oil has never worked for me, only a solid fat. Baking potatoes at a high
>>temperature is far more important than convection. What temperature did
>>you use? I never bake them at less than 425°.
>
> I did 400° (which is just fine for unadulterated potatoes), convect,
> for half an hour then regular bake for the last half. Why I did it
> that way is anybodies guess. Probably because I've never oiled a
> potato before and I was fiddling around.

Well, if you're brave enough to try it again, use butter or Crisco instead
of oil. Sprinkle on th coarse salt. Do not coat it heavily. Bake without
convection at 425°. You might be surprised at the difference.



--
Wayne Boatwright
-------------------------------------------
Thursday, 07(VII)/03(III)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Cats must drag dirty socks out of the
laundry basket and bury them in the
litter box.
-------------------------------------------

On Thu, 03 Jul 2008 14:37:42 GMT, Wayne Boatwright
> wrote:

>Well, if you're brave enough to try it again, use butter or Crisco instead
>of oil. Sprinkle on th coarse salt. Do not coat it heavily. Bake without
>convection at 425°. You might be surprised at the difference.

There was definitely too much of everything on the skin. Next time
I'll try butter and use a lighter touch with the seasonings. Maybe
I'll even crank it up to 450° - a few more degrees won't matter to
taters.


--
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 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

"Phluge" > wrote in news:Wf5bk.15017$YQ5.11793
@fe103.usenetserver.com:

> You "bake" a cake -- you "roast" a potato.
>

Roasted potatoes is a totally different anamule...involving peeling the
potatoes and quartering them. You can cook roasted potatoes in with a
roast or in a pan drizzled with oil and herbs (with a heavy hand). Where as
baked are done stand a lone and unpeeled, lightly rubbed with some oil or
shortening and possibly sprinkled with salt.

--

The house of the burning beet-Alan

sf <.> wrote in :

> On Thu, 03 Jul 2008 14:37:42 GMT, Wayne Boatwright
> > wrote:
>
>>Well, if you're brave enough to try it again, use butter or Crisco
>>instead of oil. Sprinkle on th coarse salt. Do not coat it heavily.
>>Bake without convection at 425°. You might be surprised at the
>>difference.
>
> There was definitely too much of everything on the skin. Next time
> I'll try butter and use a lighter touch with the seasonings. Maybe
> I'll even crank it up to 450° - a few more degrees won't matter to
> taters.
>
>

Stick to just salt the first time. And don't go overboard with that. You
don't know what it will do the first time so be conservative. Not that
lots of salt is a bad thing on a tater skin. Just get your feet wet
before you try to swim the Channel as per say.

--

The house of the burning beet-Alan

On Thu, 03 Jul 2008 15:08:49 GMT, hahabogus > wrote:

>sf <.> wrote in :
>
>> On Thu, 03 Jul 2008 14:37:42 GMT, Wayne Boatwright
>> > wrote:
>>
>>>Well, if you're brave enough to try it again, use butter or Crisco
>>>instead of oil. Sprinkle on th coarse salt. Do not coat it heavily.
>>>Bake without convection at 425°. You might be surprised at the
>>>difference.
>>
>> There was definitely too much of everything on the skin. Next time
>> I'll try butter and use a lighter touch with the seasonings. Maybe
>> I'll even crank it up to 450° - a few more degrees won't matter to
>> taters.
>>
>>
>
>Stick to just salt the first time. And don't go overboard with that. You
>don't know what it will do the first time so be conservative. Not that
>lots of salt is a bad thing on a tater skin. Just get your feet wet
>before you try to swim the Channel as per say.

Sheese, ya coulda told me last night! Now I'm swimming backwards.
LOL


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

Mae West

sf <.> wrote in :

> On Thu, 03 Jul 2008 15:08:49 GMT, hahabogus > wrote:
>
>>sf <.> wrote in :
>>
>>> On Thu, 03 Jul 2008 14:37:42 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>>Well, if you're brave enough to try it again, use butter or Crisco
>>>>instead of oil. Sprinkle on th coarse salt. Do not coat it heavily.
>>>>Bake without convection at 425°. You might be surprised at the
>>>>difference.
>>>
>>> There was definitely too much of everything on the skin. Next time
>>> I'll try butter and use a lighter touch with the seasonings. Maybe
>>> I'll even crank it up to 450° - a few more degrees won't matter to
>>> taters.
>>>
>>>
>>
>>Stick to just salt the first time. And don't go overboard with that.
You
>>don't know what it will do the first time so be conservative. Not that
>>lots of salt is a bad thing on a tater skin. Just get your feet wet
>>before you try to swim the Channel as per say.
>
> Sheese, ya coulda told me last night! Now I'm swimming backwards.
> LOL
>
>

Of Course being back on my low carb Diet makes me very outspoken on
potatoes.... Just you wait till the cravings for rice hit me.

--

The house of the burning beet-Alan

On Thu, 03 Jul 2008 13:24:18 GMT, Wayne Boatwright
> wrote:

>On Thu 03 Jul 2008 06:00:03a, hahabogus told us...
>
>> sf <.> wrote in :
>>
>>> On Thu, 03 Jul 2008 04:02:16 GMT, hahabogus > wrote:
>>>
>>>>I wash the spud(s), stick them with a fork, dry them off; then rub them
>>>>with oil....canola oil in my case...but olive oil works too, so does
>>>>butter or peanut oil. Now with a slight oil coating salt will stick. The
>>>>oil also helps to crisp up the skin. And a crisp skin is the whole point
>>>>of baking potatoes.
>>>
>>> Gotta say, oil didn't make a big difference and I cooked my potatoes
>>> on convect. I was very disappointed in the entire process. That oil
>>> thing is theory only. I think a naked skin is crispier.
>>>
>>>
>>
>> Oh yea of little faith....you musta used crisco..and we all know crisco
>> ain't oil.
>>
>
>We often seem to be at odds, Alan. :-)

LOL

> I have always had better luck with Crisco or butter.

I use butter too.

>What seems to be equally important to me is baking at a high temperature, ~425°.
>Baking at lower temperatures, say 350°, does not yield a nicely crisped skin.

I'm going to put myself out there for flames but I occasionally do
something a bit different. I'll wash and prick the spuds. I'll wrap
them in a small piece of foil rolled in about a tablespoon of butter.
Then I'll coat liberally with Bridgeport seasoning from the Spice
House.

http://www.thespicehouse.com/spices/...port-seasoning

Seal the foil and bake at 400 for 15 minutes. After 15 minutes open
the foil carefully and pour the spiced butter into a container with
more butter, (depending on how many and the size of the potatoes
you're making) and reserve at room temp. Return the spuds to the oven,
directly on the rack. (I usually do this whole thing on a gas grill)
Increase heat a bit if you want. Continue baking until the spuds are
done and the skins are to your desired crispness. You'll get very
crisp and spicy skins with flavored butter to top them with.
Sometimes I'll just do them neeked if I'm lazy, but when I go through
the effort to do this I'm always glad I did.

BTW, The Spice House is much better than Penzeys.

I'm shutting down for a few days to go out of town, so I'll deal with
flames Sunday night. <eg> Have a safe and happy holiday to you and
all!!

Lou

On Jul 3, 6:09*am, "biig" > wrote:
> * * *I've seen "potato nails" for sale to stick in a potato to help it cook
> the inside. *I have some metal kebab skewers that I'm going to try instead
> of buying the nails. *No foil wrapping, just rubbed with butter and
> sprinkled with seasoning of my choice....Sharon- Hide quoted text -

The nails don't save too much time, really.

Karen

On Thu 03 Jul 2008 08:22:29a, hahabogus told us...

> sf <.> wrote in :
>
>> On Thu, 03 Jul 2008 15:08:49 GMT, hahabogus > wrote:
>>
>>>sf <.> wrote in :
>>>
>>>> On Thu, 03 Jul 2008 14:37:42 GMT, Wayne Boatwright
>>>> > wrote:
>>>>
>>>>>Well, if you're brave enough to try it again, use butter or Crisco
>>>>>instead of oil. Sprinkle on th coarse salt. Do not coat it heavily.
>>>>>Bake without convection at 425°. You might be surprised at the
>>>>>difference.
>>>>
>>>> There was definitely too much of everything on the skin. Next time
>>>> I'll try butter and use a lighter touch with the seasonings. Maybe
>>>> I'll even crank it up to 450° - a few more degrees won't matter to
>>>> taters.
>>>>
>>>>
>>>
>>>Stick to just salt the first time. And don't go overboard with that.
>>>You don't know what it will do the first time so be conservative. Not
>>>that lots of salt is a bad thing on a tater skin. Just get your feet wet
>>> before you try to swim the Channel as per say.
>>
>> Sheese, ya coulda told me last night! Now I'm swimming backwards.
>> LOL
>>
>>
>
> Of Course being back on my low carb Diet makes me very outspoken on
> potatoes.... Just you wait till the cravings for rice hit me.
>


My dinner last night was a big bowl of sticky rice and fresh asparagus.

--
Wayne Boatwright
-------------------------------------------
Thursday, 07(VII)/03(III)/08(MMVIII)
-------------------------------------------
-------------------------------------------
I'll never forget you -- you're too weird.
-------------------------------------------

Bob Terwilliger 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?
>
> Butter the outside of the potato, then sprinkle with coarse salt. Oil
> will work too, but I like butter better.

IMHO Bacon fat is better.

Slatts

Bob Terwilliger 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?
>
>
> Butter the outside of the potato, then sprinkle with coarse salt. Oil
> will work too, but I like butter better.

Betty Botter bought some butter
But, she said, my butter's bitter.
If I put it in my batter
It will make my batter bitter.
But a bit of better butter
Will make my batter better.
So she bought a bit of better butter,
Better than her bitter butter
And she put it in her batter
And her batter was not bitter,
So 'twas better Betty Botter
Bought a bit of better butter.

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Sla#s wrote:

> Bob Terwilliger 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?
>>
>>
>> Butter the outside of the potato, then sprinkle with coarse salt. Oil
>> will work too, but I like butter better.
>
>
> IMHO Bacon fat is better.

Hmmm?

Betty Botter bought some bacon fat
But, she said, my bacon fat's bitter . . .

Naaah! Doesn't scan.

But yeat bacon fat is always better.

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally wrote:
>
> Betty Botter bought some butter
> But, she said, my butter's bitter.
> If I put it in my batter
> It will make my batter bitter.
> But a bit of better butter
> Will make my batter better.
> So she bought a bit of better butter,
> Better than her bitter butter
> And she put it in her batter
> And her batter was not bitter,
> So 'twas better Betty Botter
> Bought a bit of better butter.


Where were you a few days ago when the guy wanted to know if it was safe
to eat blue moldy butter? I gave him the scientific answer about safe
and poisonous molds. This would have been better.


--Lia

Kate Connally wrote:
> Bob Terwilliger 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?
>>
>>
>> Butter the outside of the potato, then sprinkle with coarse salt. Oil
>> will work too, but I like butter better.
>
> Betty Botter bought some butter
> But, she said, my butter's bitter.
> If I put it in my batter
> It will make my batter bitter.
> But a bit of better butter
> Will make my batter better.
> So she bought a bit of better butter,
> Better than her bitter butter
> And she put it in her batter
> And her batter was not bitter,
> So 'twas better Betty Botter
> Bought a bit of better butter.
>
> Kate

*applause*

On Jul 3, 6:37�am, hahabogus > wrote:

> I bake my unfoiled, naked, bare, unclothed, pre-oiled and stabbed
> potatoes at 400 F for at least 1 hour...

Sometimes I oil and salt, sometimes I don't. I never thought
it made much difference, but I still do it sometimes - one of those
capricious "just because" things. Most of the bakers I buy run
just shy of one pound. I bake at 400F for at least 90 minutes and
up to 2 hours. I find that less time results in a potato with a
residual hard texture and raw starch flavor. They also develop
a wonderful aroma when baked longer.

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

"jmcquown" > wrote in message
news
> Wayne Boatwright > wrote:
>> On Thu 03 Jul 2008 12:09:42a, sf told us...
>>
>> > On Thu, 03 Jul 2008 04:02:16 GMT, hahabogus >
>> > wrote:
>> >
>> > > I wash the spud(s), stick them with a fork, dry them off; then
>> > > rub them with oil....canola oil in my case...but olive oil works
>> > > too, so does butter or peanut oil. Now with a slight oil coating
>> > > salt will stick. The oil also helps to crisp up the skin. And a
>> > > crisp skin is the whole point of baking potatoes.
>> >
>> > Gotta say, oil didn't make a big difference and I cooked my potatoes
>> > on convect. I was very disappointed in the entire process. That
>> > oil thing is theory only. I think a naked skin is crispier.
>>
>> Oil has never worked for me, only a solid fat. Baking potatoes at a
>> high temperature is far more important than convection. What
>> temperature did you use? I never bake them at less than 425°.
>
> I use butter and bake them at the very least 400F. Nice crispy salty
> skins, yum! I'm not sure what sf was expecting, it's not like the taste
> of the potato inside will change.
>
> Jill

All this talk about the outside.

To keep the inside fluffy pierce the potato with a fork then with the fork
in the middle of the potato twist the fork. The result is a very fluffy
inside.

http://www.idahopotato.com/faq/index.php#a10

See # 19.

I twist they push.


--
Old Scoundrel

(AKA Dimitri)

"sf" <.> wrote in message ...
>
> OK, I've read about rolling in salt and someone mentioned recently
> about inserting slivers of garlic. All sounds delicious!

<snip_

> TIA
>
>


Ok I think we've discussed about every way of "roasting" or baking the
potato.

Now the next questions is: What to put on the inside once that fluffy rascal
has been opened?

Butter
Sour Cream
Bacon
Chives
Cheddar cheese
Some of the above
All of the above

OR


--
Old Scoundrel

(AKA Dimitri)

"Dimitri" > wrote in
:

>
> "jmcquown" > wrote in message
> news
>> Wayne Boatwright > wrote:
>>> On Thu 03 Jul 2008 12:09:42a, sf told us...
>>>
>>> > On Thu, 03 Jul 2008 04:02:16 GMT, hahabogus >
>>> > wrote:
>>> >
>>> > > I wash the spud(s), stick them with a fork, dry them off; then
>>> > > rub them with oil....canola oil in my case...but olive oil works
>>> > > too, so does butter or peanut oil. Now with a slight oil coating
>>> > > salt will stick. The oil also helps to crisp up the skin. And a
>>> > > crisp skin is the whole point of baking potatoes.
>>> >
>>> > Gotta say, oil didn't make a big difference and I cooked my
>>> > potatoes on convect. I was very disappointed in the entire
>>> > process. That oil thing is theory only. I think a naked skin is
>>> > crispier.
>>>
>>> Oil has never worked for me, only a solid fat. Baking potatoes at a
>>> high temperature is far more important than convection. What
>>> temperature did you use? I never bake them at less than 425°.
>>
>> I use butter and bake them at the very least 400F. Nice crispy salty
>> skins, yum! I'm not sure what sf was expecting, it's not like the
>> taste of the potato inside will change.
>>
>> Jill
>
> All this talk about the outside.
>
> To keep the inside fluffy pierce the potato with a fork then with the
> fork in the middle of the potato twist the fork. The result is a very
> fluffy inside.
>
> http://www.idahopotato.com/faq/index.php#a10
>
> See # 19.
>
> I twist they push.
>
>

Or a bent fork.

--

The house of the burning beet-Alan

"Dimitri" > wrote in
:

>
> "sf" <.> wrote in message
> ...
>>
>> OK, I've read about rolling in salt and someone mentioned recently
>> about inserting slivers of garlic. All sounds delicious!
>
> <snip_
>
>> TIA
>>
>>
>
>
> Ok I think we've discussed about every way of "roasting" or baking the
> potato.
>
> Now the next questions is: What to put on the inside once that fluffy
> rascal has been opened?
>
> Butter
> Sour Cream
> Bacon
> Chives
> Cheddar cheese
> Some of the above
> All of the above
>
> OR
>
>

While still hot cut potatoes in half and scrape out the meat of the
potato...trying to leave the skin intact. I use a spoon.

Roughly mash the pototo guts with a little cream and butter add diced
mushrooms, shredded sharp cheddar, and crumbled cooked bacon as well as
salt and pepper to taste. Some diced red pepper pepper couldn't hurt as
well.

Put the mixture back in the skins and sprinke with a litte more shredded
cheese. Back into the oven with them till the cheese is nicely
melted...serve with chives and sour cream.

--

The house of the burning beet-Alan

On Thu 03 Jul 2008 11:45:00a, Dimitri told us...

>
> "sf" <.> wrote in message
> ...
>>
>> OK, I've read about rolling in salt and someone mentioned recently
>> about inserting slivers of garlic. All sounds delicious!
>
> <snip_
>
>> TIA
>>
>>
>
>
> Ok I think we've discussed about every way of "roasting" or baking the
> potato.
>
> Now the next questions is: What to put on the inside once that fluffy
> rascal has been opened?
>
> Butter
> Sour Cream
> Bacon
> Chives
> Cheddar cheese
> Some of the above
> All of the above
>
> OR
>
>

Probably any combination of the above, but probably not all of them at
once.

--
Wayne Boatwright
-------------------------------------------
Thursday, 07(VII)/03(III)/08(MMVIII)
-------------------------------------------
-------------------------------------------
In youth we learn; in age we understand.
-------------------------------------------

Wayne Boatwright > wrote in
6.120:

> On Thu 03 Jul 2008 11:45:00a, Dimitri told us...
>
>>
>> "sf" <.> wrote in message
>> ...
>>>
>>> OK, I've read about rolling in salt and someone mentioned recently
>>> about inserting slivers of garlic. All sounds delicious!
>>
>> <snip_
>>
>>> TIA
>>>
>>>
>>
>>
>> Ok I think we've discussed about every way of "roasting" or baking the
>> potato.
>>
>> Now the next questions is: What to put on the inside once that fluffy
>> rascal has been opened?
>>
>> Butter
>> Sour Cream
>> Bacon
>> Chives
>> Cheddar cheese
>> Some of the above
>> All of the above
>>
>> OR
>>
>>
>
> Probably any combination of the above, but probably not all of them at
> once.
>

I'm a firm believer in that Red Waxy potatoes make for the best bakers,
hell the best overall potato is the red waxy. In fact I've never met a
white starchy potato I've liked used for anything. Shocking isn't it.

--

The house of the burning beet-Alan

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

Dimitri wrote:
>
> "sf" <.> wrote in message ...
> >
> > OK, I've read about rolling in salt and someone mentioned recently
> > about inserting slivers of garlic. All sounds delicious!
>
> Ok I think we've discussed about every way of "roasting" or baking the
> potato.

Oh? Deep frying under pressure was discussed? :-)

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
-------------------------------------------
Thursday, 07(VII)/03(III)/08(MMVIII)
-------------------------------------------
-------------------------------------------
That does not compute.
-------------------------------------------

"sf" <.> wrote in message ...
>
> 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? Water didn't
> make sense because the salt would "melt". Then I tried inserting
> garlic slivers.... which was like trying to insert garlic into rock.
> How do you make those holes? Use a meat cleaver? I ended up coating
> the potato in evoo and sprinkling it with kosher salt, garlic granules
> and coarse pepper (why not... I'd grind pepper on the skin anyway).
> My final problem was what to do with it when it's in the oven... do I
> just put it on the oven rack the way I usually do - or put something
> under it because the skin will dry and things tend to fall off? I put
> something under it. It's baking now. More news later (no news means
> bad news).
>
> In the mean time, I'd like to hear some clarifications from those who
> have salted potato skins before baking or inserted slivers of garlic
> into raw potato.
>
> TIA
>
>
>
> --
> I never worry about diets. The only carrots that interest me are the
> number of carats in a diamond.
>
> Mae West

Use a wine cork screw type opener to drill the hole.
Coat the Potato in oil then roll in salt.

"Kate Connally" > wrote in message
...
> Bob Terwilliger 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?
>>
>>
>> Butter the outside of the potato, then sprinkle with coarse salt. Oil
>> will work too, but I like butter better.
>
> Betty Botter bought some butter
> But, she said, my butter's bitter.
> If I put it in my batter
> It will make my batter bitter.
> But a bit of better butter
> Will make my batter better.
> So she bought a bit of better butter,
> Better than her bitter butter
> And she put it in her batter
> And her batter was not bitter,
> So 'twas better Betty Botter
> Bought a bit of better butter.
>
> Kate
>
>
> --

Thanks, now to teach that to my 5 year old. She will love it.


> Kate Connally
> “If I were as old as I feel, I’d be dead already.”
> Goldfish: “The wholesome snack that smiles back,
> Until you bite their heads off.”
> What if the hokey pokey really *is* what it's all about?
>

sf wrote:

<<those who have salted potato skins>>

I found the olive oil is easier to apply than butter, and holds the
salt pretty well, as long as the salt is finely ground. I use sea
salt. I'll then poke deep slits in the potato with a knife and bake
at 425 until it reaches an internal temperature of 212 degrees.

Lou Decruss > wrote:
> On Thu, 03 Jul 2008 13:24:18 GMT, Wayne Boatwright
> > wrote:
>
> http://www.thespicehouse.com/spices/...port-seasoning
>
> BTW, The Spice House is much better than Penzeys.
>
No flames I thought The Spice House is owned/operated by someone in the
same family as the Penzey's folks? Maybe I misread this someplace...

Jill

Dimitri wrote:
> "sf" <.> wrote in message
> ...
>>
>> OK, I've read about rolling in salt and someone mentioned recently
>> about inserting slivers of garlic. All sounds delicious!
>
> <snip_
>
>> TIA
>>
>>
>
>
> Ok I think we've discussed about every way of "roasting" or baking the
> potato.
>
> Now the next questions is: What to put on the inside once that fluffy
> rascal has been opened?
>
> Butter
> Sour Cream
> Bacon
> Chives
> Cheddar cheese
> Some of the above
> All of the above
>
> OR

Nobody has mentioned broccoli! I love chopped broccoli mixed in with most
of the above.

kili

jmcquown wrote:
> Lou Decruss > wrote:
>> On Thu, 03 Jul 2008 13:24:18 GMT, Wayne Boatwright
>> > wrote:
>>
>> http://www.thespicehouse.com/spices/...port-seasoning
>>
>> BTW, The Spice House is much better than Penzeys.
>>
> No flames I thought The Spice House is owned/operated by someone
> in the same family as the Penzey's folks? Maybe I misread this
> someplace...
> Jill

You're absolutely correct, Jill. It's owned by either an in-law or a
parent; I'm not sure. Both stores originated in the Milwaukee area.

kili

"kilikini" > wrote in message
. com...
> Dimitri wrote:
>> "sf" <.> wrote in message
>> ...
>>>
>>> OK, I've read about rolling in salt and someone mentioned recently
>>> about inserting slivers of garlic. All sounds delicious!
>>
>> <snip_
>>
>>> TIA
>>>
>>>
>>
>>
>> Ok I think we've discussed about every way of "roasting" or baking the
>> potato.
>>
>> Now the next questions is: What to put on the inside once that fluffy
>> rascal has been opened?
>>
>> Butter
>> Sour Cream
>> Bacon
>> Chives
>> Cheddar cheese
>> Some of the above
>> All of the above
>>
>> OR
>
> Nobody has mentioned broccoli! I love chopped broccoli mixed in with most
> of the above.
>
> kili


Nope your the first.

How about Chili & Cheese & Onion and a GREAT BIG Baked Potato for dinner?


--
Old Scoundrel

(AKA Dimitri)

On Thu, 3 Jul 2008 11:45:00 -0700, "Dimitri" >
wrote:

>Now the next questions is: What to put on the inside once that fluffy rascal
>has been opened?

Butter, salt, and pepper are necessities. Tabasco is good, too, but I
always seem to forget it.

I prefer butter, salt, and pepper to all the loaded versions of baked
potatoes when the baked potato is a side dish.

That said, I do enjoy a baked potato topped with leftover chili,
barbecue, taco meat, sloppy joe filling, roast beef and gravy, etc.
as an easy meal.

Tara

On Thu, 03 Jul 2008 19:06:02 GMT, hahabogus > wrote:

>I'm a firm believer in that Red Waxy potatoes make for the best bakers,
>hell the best overall potato is the red waxy. In fact I've never met a
>white starchy potato I've liked used for anything. Shocking isn't it.

Yes it is. You're now officially weird.




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

Mae West

Dimitri > wrote:
> "sf" <.> wrote in message
> ...
> >
> > OK, I've read about rolling in salt and someone mentioned recently
> > about inserting slivers of garlic. All sounds delicious!
>
> <snip_
>
> > TIA
> >
> >
>
>
> Ok I think we've discussed about every way of "roasting" or baking the
> potato.
>
> Now the next questions is: What to put on the inside once that fluffy
> rascal has been opened?
>
> Butter
> Sour Cream
> Bacon
> Chives
> Cheddar cheese
> Some of the above
> All of the above
>
> OR

Butter, salt & pepper as a rule
Very rarely sour cream
Sometimes crumbled bacon & pepper jack
Broccoli, sure but only if it's cooked first, then smothered with cheddar

Jill

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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