On 17 Mar 2015 16:22:19 GMT, KenK > wrote:

>A totally uninteresting esperiment in my oven, probably tomorrow. The
>grocery had no Russet or Idaho potatoes so I got a couple of red potatoes
>large enough for baking instead. Will try one tomorrow. Oddly, I've never
>tried baking a red potato. I suspect it will taste, to my uneducated
>palate, just like an Idaho.

I bake Red Bliss spuds often, they are very good, the texture is a bit
different from Russets but not in a bad way. The only way to know if
you'd like then is to try some. The only potato I don't like are
Yukon Golds, I think their texture is gross

On Tue, 17 Mar 2015 17:05:18 -0400, Brooklyn1
> wrote:

>On 17 Mar 2015 16:22:19 GMT, KenK > wrote:
>
>>A totally uninteresting esperiment in my oven, probably tomorrow. The
>>grocery had no Russet or Idaho potatoes so I got a couple of red potatoes
>>large enough for baking instead. Will try one tomorrow. Oddly, I've never
>>tried baking a red potato. I suspect it will taste, to my uneducated
>>palate, just like an Idaho.
>
>I bake Red Bliss spuds often, they are very good, the texture is a bit
>different from Russets but not in a bad way. The only way to know if
>you'd like then is to try some. The only potato I don't like are
>Yukon Golds, I think their texture is gross

Really? I love Yukon Golds! A ilittle laerge forone servind, I cut
themb in 1/2 and nuke them then let them sit and finish cooking, then
slice the 1/2 a Yukon Gold and shred cheddar over it. YUM!

John Kuthe...

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On Tue, 17 Mar 2015 16:28:59 -0500, John Kuthe >
wrote:

>On Tue, 17 Mar 2015 17:05:18 -0400, Brooklyn1
> wrote:
>
>>On 17 Mar 2015 16:22:19 GMT, KenK > wrote:
>>
>>>A totally uninteresting esperiment in my oven, probably tomorrow. The
>>>grocery had no Russet or Idaho potatoes so I got a couple of red potatoes
>>>large enough for baking instead. Will try one tomorrow. Oddly, I've never
>>>tried baking a red potato. I suspect it will taste, to my uneducated
>>>palate, just like an Idaho.
>>
>>I bake Red Bliss spuds often, they are very good, the texture is a bit
>>different from Russets but not in a bad way. The only way to know if
>>you'd like then is to try some. The only potato I don't like are
>>Yukon Golds, I think their texture is gross
>
>Really? I love Yukon Golds!

I woulda bet money that Yukon Golds were *** spuds.

>A ilittle laerge forone servind, I cut
>themb in 1/2 and nuke them then let them sit and finish cooking, then
>slice the 1/2 a Yukon Gold and shred cheddar over it. YUM!

On Tue, 17 Mar 2015 17:44:32 -0400, Brooklyn1
> wrote:

>On Tue, 17 Mar 2015 16:28:59 -0500, John Kuthe >
>wrote:
>
>>On Tue, 17 Mar 2015 17:05:18 -0400, Brooklyn1
> wrote:
>>
>>>On 17 Mar 2015 16:22:19 GMT, KenK > wrote:
>>>
>>>>A totally uninteresting esperiment in my oven, probably tomorrow. The
>>>>grocery had no Russet or Idaho potatoes so I got a couple of red potatoes
>>>>large enough for baking instead. Will try one tomorrow. Oddly, I've never
>>>>tried baking a red potato. I suspect it will taste, to my uneducated
>>>>palate, just like an Idaho.
>>>
>>>I bake Red Bliss spuds often, they are very good, the texture is a bit
>>>different from Russets but not in a bad way. The only way to know if
>>>you'd like then is to try some. The only potato I don't like are
>>>Yukon Golds, I think their texture is gross
>>
>>Really? I love Yukon Golds!
>
>I woulda bet money that Yukon Golds were *** spuds.
>
>>A ilittle laerge forone servind, I cut
>>themb in 1/2 and nuke them then let them sit and finish cooking, then
>>slice the 1/2 a Yukon Gold and shred cheddar over it. YUM!
>

Now now ShelDUM, your gaydar is malfunctioning!

John Kuthe...

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