Gary wrote:

> Catfish are creepy to me. I always hated when I
> caught one...I didn't even want to touch it.


Lezzies always say, "Pussy tastes like catfish", so this is further and verifiable proof that you abhor pussy...


--
best
Greg

On Sunday, October 22, 2017 at 4:43:19 AM UTC-10, Gary wrote:
>
> not all that, Jill. I've caught and eaten them in Sheldon's neck
> of the woods. Compare it to tilapia that you can buy from the
> store. not all that.
>
> You are used to eating salt water fish? stick to that. I know
> you like fresh water catfish though that's even trashier fish
> than talipia. Catfish are creepy to me. I always hated when I
> caught one...I didn't even want to touch it.

That big face on a catfish is kind of daunting. It's a tough mother to cut into. You have to watch out for spines so the first time you cut one up is a bit daunting. The fillets are just beautiful. I cooked them up just beautifully. I couldn't stand the taste though. Too bad.

Ding - Dong Daddy formulated on Sunday :
> Gary wrote:
>
>> I got a box of frozen Kansas City Steaks for my birthday last
>> year. Good beef.
>
>
> Those are not even "steaks", they are *formed* from a beef sludge - type
> material...you enjoyed beef *baloney*...same as you get at La Sizzler...
>

You look like you would eat damn near anything, hog head.

https://imgur.com/a/ZzKFN <--- LOL

--
https://www.facebook.com/TheNationalPolicyInstitute/

On Sun, 22 Oct 2017 08:57:55 -0700 (PDT), Ding - Dong Daddy
> wrote:

>Gary wrote:
>
>> Not at all. And Sheldon is always the one claiming frozen
>> vegetables are better than fresh. Also not at all.
>
>
>You misconstrue what Sheldon says about "fresh" vegetables...learn to read for context.
>
>He disdains many fresh "stoopidmarket" vegetables...many of which are long past their "sell - by" date when presented as "fresh".
>
>If he "always" claimed frozen is better, then why does he have a garden...???

Because garden fresh is best, followed by frozen, followed by old
dried out supermarket quality.

I never realised how old supermarket broad beans are until I grew them
myself and found out how they're supposed to look. Better buy frozen.

On 10/22/2017 12:09 AM, Bruce wrote:
> By the way, you misspelled
> "seafood capital of the universe".

ESAD, asshole troll!

On 10/22/2017 2:48 AM, Ophelia wrote:
> "jmcquown"Â* wrote in message news > I cooked two (from frozen, thawed) swordfish steaks using the stove-top
> grill pan.Â* (Too windy outside to actually use the charcoal grill.)Â* I
> brushed them lightly with olive oil, sprinkled with salt & pepper and
> dried dill weed.
>
> https://s1.postimg.org/2ga6fcnlfz/swordfish.jpg
>
> I did have a lemon so I spritzed my serving with some fresh lemon juice.
> Â*I only ate the small piece of fish for dinner tonight.Â* I steamed some
> (from frozen) baby peas to go with it.Â* Fresh baby peas are not in
> season and I think canned peas are horrible mushy things.
>
> So sorry I don't have a big appetite but since the fish isn't
> over-cooked to the point of dry, the other piece will easily reheat
> gently tomorrow or the next day.
>
> Jill
>
> ==
>
> That looks lovely.Â* What did you serve with it?
>
>
>
I've seen a similar pic from here before - she does cook attractive fish.

On 10/22/2017 9:49 AM, Ding - Dong Daddy wrote:
> Those are not even "steaks", they are*formed* from a beef sludge - type material...you enjoyed beef*baloney*...same as you get at La Sizzler...
>
>
> -- Best Greg


LIAR!

http://www.sizzler.com/

From U.S.D.A. Choice steaks cut fresh in-house every day, to seafood,
fresh salads and soups €“ all prepared fresh in real kitchens €“ Sizzler®
is the place for great food and value.


TRI-TIP SIRLOIN 8OZ.

Favorite NEW YORK STRIP 12OZ.

Favorite RIB EYE 14OZ.

On 10/22/2017 10:21 AM, jmcquown wrote:
> You *do* know I don't live near anywhere near a mountain or any cold
> water creeks, right?Â* The only rainbow trout I might find is in the
> freezer section at the grocery store.
>
> Jill

And that is a problem for which reason?

These are sublime:

http://www.clearsprings.com/

http://www.clearsprings.com/consumer...ut/clear-cuts/

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perfect option for dinner.

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COPPER MOUNTAIN„¢ RUBY RED RAINBOW TROUT FILLETS

Clear Springs, seafood innovator and nations leading provider of
sustainable rainbow trout, introduces Copper Mountain Ruby Red Rainbow
Trout fillets.

On 10/22/2017 11:18 AM, Gary wrote:
> Ding - Dong Daddy wrote:
>>
>> Gary wrote:
>>> I got a box of frozen Kansas City Steaks for my birthday last
>>> year. Good beef.
>>
>> Those are not even "steaks", they are *formed* from a beef sludge - type material...you enjoyed beef *baloney*...same as you get at La Sizzler...
>
>
> You have obviously never even seen or had them. Stupidest wrong
> post I've seen here in years.

CORRECT!!!

> They cut real beef, vacuum pack it and it will last a good while.
> I have one Kansas City Strip Steak left. No mush you idiot. It's
> a real steak with grain and marbling and is very delicious. I've
> already eaten the others.

Ditto.

> If you want to troll, at least make it sound authentic.
> Seriously, what a total lie and jackass comment you just made.

Double ditto.

On 10/22/2017 11:32 AM, graham wrote:
> On 2017-10-22 8:04 AM, jmcquown wrote:
>
>> I've always wanted to try rainbow trout.Â* I'll have to look and see if
>> they sell it in the freezer case at Publix.Â* This far south it could
>> practically be considered "imported". LOL
>>
>> Jill
> I have bought fresh trout and found the best way to cook it is in the
> microwave.
> Graham

WHAT?!??!

That must be a very QUICK cook.

On 10/22/2017 12:24 PM, Ding - Dong Daddy wrote:
> Catfish are bottom feeders (they are akin to Gary, lol...), hence the stench.

I grew up where a crack like that might win you a tire iron in the face.

**** off, asshole.

On 10/22/2017 12:30 PM, Ding - Dong Daddy wrote:
> Gary wrote:
>
>> Catfish are creepy to me. I always hated when I
>> caught one...I didn't even want to touch it.
>
>
> Lezzies always say, "Pussy tastes like catfish", so this is further and verifiable proof that you abhor pussy...
>
>

IP 50.249.251.221
1269-1301 Dempster St
Evanston, IL 60201


Which # shall we send your fan mail to?

On 10/22/2017 12:41 PM, dsi1 wrote:
> On Sunday, October 22, 2017 at 4:43:19 AM UTC-10, Gary wrote:
>>
>> not all that, Jill. I've caught and eaten them in Sheldon's neck
>> of the woods. Compare it to tilapia that you can buy from the
>> store. not all that.
>>
>> You are used to eating salt water fish? stick to that. I know
>> you like fresh water catfish though that's even trashier fish
>> than talipia. Catfish are creepy to me. I always hated when I
>> caught one...I didn't even want to touch it.
>
> That big face on a catfish is kind of daunting. It's a tough mother to cut into. You have to watch out for spines so the first time you cut one up is a bit daunting. The fillets are just beautiful. I cooked them up just beautifully. I couldn't stand the taste though. Too bad.
>

Also you need really good electrical pliers to strip the skin off -
failure to do so will induce much lake taste and that is not good.

On 10/22/2017 1:14 PM, Sheldon Katz wrote:
> Ding - Dong Daddy formulated on Sunday :
>> Gary* wrote:
>>
>>> I got a box of frozen Kansas City Steaks for my birthday last
>>> year. Good beef.
>>
>>
>> Those are not even "steaks", they are *formed* from a beef sludge -
>> type material...you enjoyed beef *baloney*...same as you get at La
>> Sizzler...
>>
>
> You look like you would eat damn near anything, hog head.
>
> https://imgur.com/a/ZzKFN* <--- LOL
>


Hide the delivery pallets!

"Ding - Dong Daddy" > wrote in message
...
Cheri wrote:

> "Gary" > wrote in message
> ...
>
> > You are used to eating salt water fish? stick to that. I know
> > you like fresh water catfish though that's even trashier fish
> > than talipia. Catfish are creepy to me. I always hated when I
> > caught one...I didn't even want to touch it.
>
>
> Once when we were fishing in the Sacramento River, dh caught a fairly
> large
> catfish (which I used to love pan-fried) when he cut it open to clean
> there
> was the most god awful smell coming from it, so awful that even after all
> these years I remember it, never have I eaten catfish since. Don't know
> what
> was wrong with it, but OMG it was simply disgusting. I like salmon, cod,
> etc., but not so much freshwater fish anymore.


Catfish are bottom feeders (they are akin to Gary, lol...), hence the
stench. I grew up by the Mississippi, catfish caught by the commercial
fisherfolk were placed into big troughs of circulating fresh water and fed
food pellets for a period of time to purge all the crap. Same with carp...

--
Best
Greg


===

That is true, however we have had many catfish in our lives before that, and
never have I smelled something like that in any fish, and hope never to
again.

Cheri

On Sunday, October 22, 2017 at 10:31:23 AM UTC-10, Casa lo pensa wrote:
>
> Also you need really good electrical pliers to strip the skin off -
> failure to do so will induce much lake taste and that is not good.

I didn't pull the skin off, I cut it off. That seemed like the way to do it. I suppose ripping it off with pliers would have been more fun.

On Sunday, October 22, 2017 at 12:19:20 PM UTC-5, Cheri wrote:
>
> Once when we were fishing in the Sacramento River, dh caught a fairly large
> catfish (which I used to love pan-fried) when he cut it open to clean there
> was the most god awful smell coming from it, so awful that even after all
> these years I remember it, never have I eaten catfish since. Don't know what
> was wrong with it, but OMG it was simply disgusting. I like salmon, cod,
> etc., but not so much freshwater fish anymore.
>
> Cheri
>
>
You need to try farm raised catfish. I wouldn't eat river catfish
for all the tartar sauce in the world.

On 2017-10-22 6:01 PM, wrote:
> On Sunday, October 22, 2017 at 12:19:20 PM UTC-5, Cheri wrote:

> You need to try farm raised catfish. I wouldn't eat river catfish
> for all the tartar sauce in the world.
>


I have had both. I didn't much care for river catfish and the farm
raised wasn't much better. I eat fish a couple times a week and like
it, but there are some that I don't bother with, like catfish and talapia.

> wrote in message
...
> On Sunday, October 22, 2017 at 12:19:20 PM UTC-5, Cheri wrote:
>>
>> Once when we were fishing in the Sacramento River, dh caught a fairly
>> large
>> catfish (which I used to love pan-fried) when he cut it open to clean
>> there
>> was the most god awful smell coming from it, so awful that even after all
>> these years I remember it, never have I eaten catfish since. Don't know
>> what
>> was wrong with it, but OMG it was simply disgusting. I like salmon, cod,
>> etc., but not so much freshwater fish anymore.
>>
>> Cheri
>>
>>
> You need to try farm raised catfish. I wouldn't eat river catfish
> for all the tartar sauce in the world.


Nah, we had catfish often before that, really good, but even the thought of
eating any catfish now is off putting to me.

Cheri

On Sunday, October 22, 2017 at 5:05:24 PM UTC-5, Dave Smith wrote:
>
> On 2017-10-22 6:01 PM, wrote:
>
> > On Sunday, October 22, 2017 at 12:19:20 PM UTC-5, Cheri wrote:
>
> > You need to try farm raised catfish. I wouldn't eat river catfish
> > for all the tartar sauce in the world.
>
>
> I have had both. I didn't much care for river catfish and the farm
> raised wasn't much better. I eat fish a couple times a week and like
> it, but there are some that I don't bother with, like catfish and talapia.
>
>
There used to be a catfish farm about 35 miles away from me. They
had numerous ponds with different ages of catfish and it was free
to fish there. You were charged by however many pounds you caught
and they would gut and clean them free for you.

On 10/22/2017 3:57 PM, dsi1 wrote:
> On Sunday, October 22, 2017 at 10:31:23 AM UTC-10, Casa lo pensa wrote:
>>
>> Also you need really good electrical pliers to strip the skin off -
>> failure to do so will induce much lake taste and that is not good.
>
> I didn't pull the skin off, I cut it off. That seemed like the way to do it. I suppose ripping it off with pliers would have been more fun.
>


It actually works so much better.

Catfish skin is real thin but tough.

Filleting it ain't a lot of fun, but treating it like a rabbit skinning
works wonders.

This is old timer wisdom and they rarely play practical jokes.

Admittedly one set of pliers smelled a bit lakey, so they went in my
tackle box.

On 10/22/2017 4:01 PM, wrote:
> On Sunday, October 22, 2017 at 12:19:20 PM UTC-5, Cheri wrote:
>>
>> Once when we were fishing in the Sacramento River, dh caught a fairly large
>> catfish (which I used to love pan-fried) when he cut it open to clean there
>> was the most god awful smell coming from it, so awful that even after all
>> these years I remember it, never have I eaten catfish since. Don't know what
>> was wrong with it, but OMG it was simply disgusting. I like salmon, cod,
>> etc., but not so much freshwater fish anymore.
>>
>> Cheri
>>
>>
> You need to try farm raised catfish. I wouldn't eat river catfish
> for all the tartar sauce in the world.
>

I can't argue that point.

The skin is a real lake or weed taste transmitter, imo.

On 10/22/2017 4:06 PM, Dave Smith wrote:
> On 2017-10-22 6:01 PM, wrote:
>> On Sunday, October 22, 2017 at 12:19:20 PM UTC-5, Cheri wrote:
>
>> You need to try farm raised catfish.Â* I wouldn't eat river catfish
>> for all the tartar sauce in the world.
>>
>
>
> I have had both. I didn't much care for river catfish and the farm
> raised wasn't much better.Â* I eat fish a couple times a week and like
> it, but there are some that I don't bother with, like catfish and talapia.

Bland and blander...

On Sunday, October 22, 2017 at 12:19:45 PM UTC-10, Casa lo pensa wrote:
>
>
> It actually works so much better.
>
> Catfish skin is real thin but tough.
>
> Filleting it ain't a lot of fun, but treating it like a rabbit skinning
> works wonders.
>
> This is old timer wisdom and they rarely play practical jokes.
>
> Admittedly one set of pliers smelled a bit lakey, so they went in my
> tackle box.

Next time then... It would be great if catfish can be made acceptable to people not used to the taste. It would also help if catfish was introduced early in an infant's diet. It's a heck of a sustainable fish. OTOH, perhaps that's because a lot of people won't eat catfish.

https://www.youtube.com/watch?v=cjb59LNZ1vM

On 10/22/2017 4:31 PM, dsi1 wrote:
> On Sunday, October 22, 2017 at 12:19:45 PM UTC-10, Casa lo pensa wrote:
>>
>>
>> It actually works so much better.
>>
>> Catfish skin is real thin but tough.
>>
>> Filleting it ain't a lot of fun, but treating it like a rabbit skinning
>> works wonders.
>>
>> This is old timer wisdom and they rarely play practical jokes.
>>
>> Admittedly one set of pliers smelled a bit lakey, so they went in my
>> tackle box.
>
> Next time then... It would be great if catfish can be made acceptable to people not used to the taste. It would also help if catfish was introduced early in an infant's diet. It's a heck of a sustainable fish. OTOH, perhaps that's because a lot of people won't eat catfish.

Like Tilapia it's brilliant for farming, same for Swai.

Just a tad bland.

>
> https://www.youtube.com/watch?v=cjb59LNZ1vM
>

Kenny Rankin?!

Blast from way past...

Someone else is riffing on trout which means:

http://www.soundstation.dk/images/pr...4/113354-a.jpg

On 2017-10-22 6:15 PM, wrote:
> On Sunday, October 22, 2017 at 5:05:24 PM UTC-5, Dave Smith wrote:

>> I have had both. I didn't much care for river catfish and the farm
>> raised wasn't much better. I eat fish a couple times a week and like
>> it, but there are some that I don't bother with, like catfish and talapia.
>>
>>
> There used to be a catfish farm about 35 miles away from me. They
> had numerous ponds with different ages of catfish and it was free
> to fish there. You were charged by however many pounds you caught
> and they would gut and clean them free for you.


I think I had a slightly better deal. There was a trout farm about a
mile and a half north of me. I could go there and they would grab a
couple fish, kill and gut them for me, and I could take them home and
cook them. I only did it in winter because trout tastes much better out
of cold water than warm.

On 10/22/2017 1:32 PM, graham wrote:
> On 2017-10-22 8:04 AM, jmcquown wrote:
>
>> I've always wanted to try rainbow trout.Â* I'll have to look and see if
>> they sell it in the freezer case at Publix.Â* This far south it could
>> practically be considered "imported". LOL
>>
>> Jill
> I have bought fresh trout and found the best way to cook it is in the
> microwave.
> Graham

You'd have to do something really special with it to convince me cooking
it in the microwave is the best way to cook fresh trout.

Jill

On 10/22/2017 1:44 PM, Gary wrote:
> graham wrote:
>>
>> On 2017-10-22 8:04 AM, jmcquown wrote:
>>
>>> I've always wanted to try rainbow trout. I'll have to look and see if
>>> they sell it in the freezer case at Publix. This far south it could
>>> practically be considered "imported". LOL
>>>
>>> Jill
>> I have bought fresh trout and found the best way to cook it is in the
>> microwave.
>
> Don't let Steve read that. heheh
>
Don't let me read it, either! LOL Sorry, but the idea of cooking fish
in the microwave doesn't appeal. You'd have to do something really
special to make it taste good before I'd believe it's the best way to
cook [any] fish.

Jill

On 10/22/2017 4:59 PM, jmcquown wrote:
> On 10/22/2017 1:32 PM, graham wrote:
>> On 2017-10-22 8:04 AM, jmcquown wrote:
>>
>>> I've always wanted to try rainbow trout.Â* I'll have to look and see
>>> if they sell it in the freezer case at Publix.Â* This far south it
>>> could practically be considered "imported". LOL
>>>
>>> Jill
>> I have bought fresh trout and found the best way to cook it is in the
>> microwave.
>> Graham
>
> You'd have to do something really special with it to convince me cooking
> it in the microwave is the best way to cook fresh trout.
>
> Jill


Broiled with butter, sea salt, chopped chives and slivered almonds.

Side of Israeli style cous cous.

Heaven.

On 2017-10-22 6:59 PM, jmcquown wrote:
> On 10/22/2017 1:32 PM, graham wrote:
>> On 2017-10-22 8:04 AM, jmcquown wrote:

>> I have bought fresh trout and found the best way to cook it is in the
>> microwave.
>> Graham
>
> You'd have to do something really special with it to convince me cooking
> it in the microwave is the best way to cook fresh trout.

I guess I am just not an accomplished microwave cook. I have never been
thrilled with the results of microwave cooking and I am not much
interested in learning all the nuances of nuking food when I have such
good results with other methods.

On Sun, 22 Oct 2017 19:03:19 -0400, Dave Smith
> wrote:

>On 2017-10-22 6:59 PM, jmcquown wrote:
>> On 10/22/2017 1:32 PM, graham wrote:
>>> On 2017-10-22 8:04 AM, jmcquown wrote:
>
>>> I have bought fresh trout and found the best way to cook it is in the
>>> microwave.
>>> Graham
>>
>> You'd have to do something really special with it to convince me cooking
>> it in the microwave is the best way to cook fresh trout.
>
>I guess I am just not an accomplished microwave cook. I have never been
>thrilled with the results of microwave cooking and I am not much
>interested in learning all the nuances of nuking food when I have such
>good results with other methods.
>
I think it is hard to beat cooking fish in the mw oven. I use half
power (1100 watts I think the machine is) and the fish retains its
moisture and flavour very well. Sometimes like to fry it, but mostly
nuke it. I pretty much do most veggies in there too, cauliflower and
sprouts doing very well. Haven't tried cabbage.

On 10/22/2017 7:14 PM, wrote:
> On Sun, 22 Oct 2017 19:03:19 -0400, Dave Smith
> > wrote:
>
>> On 2017-10-22 6:59 PM, jmcquown wrote:
>>> On 10/22/2017 1:32 PM, graham wrote:
>>>> On 2017-10-22 8:04 AM, jmcquown wrote:
>>
>>>> I have bought fresh trout and found the best way to cook it is in the
>>>> microwave.
>>>> Graham
>>>
>>> You'd have to do something really special with it to convince me cooking
>>> it in the microwave is the best way to cook fresh trout.
>>
>> I guess I am just not an accomplished microwave cook. I have never been
>> thrilled with the results of microwave cooking and I am not much
>> interested in learning all the nuances of nuking food when I have such
>> good results with other methods.
>>
> I think it is hard to beat cooking fish in the mw oven. I use half
> power (1100 watts I think the machine is) and the fish retains its
> moisture and flavour very well. Sometimes like to fry it, but mostly
> nuke it. I pretty much do most veggies in there too, cauliflower and
> sprouts doing very well. Haven't tried cabbage.
>
It may have its merits but I enjoy grilled, baked, broiled and pan-fried
fish. I enjoy cooking it.

I use the microwave for cooking vegetables, both fresh and frozen, sure.
BUT...

An acorn squash with some knife cuts around the middle then cooked in
the microwave will certainly come out cooked and tender. But not nearly
as good as if it had been split, seeded and baked with some butter in
the cavity in a hot oven. Occasionally basted with the melted butter.

You can cook a russet potato in the microwave and call it baked. But
it's not, really. It's not nearly as good as a russet that has been
pricked with a fork, skin rubbed with butter, sprinkled with salt and
baked in a hot oven. IMHO, of course.

Jill

On 2017-10-22 7:47 PM, jmcquown wrote:
> It may have its merits but I enjoy grilled, baked, broiled and pan-fried
> fish.Â* I enjoy cooking it.
>
> I use the microwave for cooking vegetables, both fresh and frozen, sure.
> Â*BUT...
>
> An acorn squash with some knife cuts around the middle then cooked in
> the microwave will certainly come out cooked and tender.Â* But not nearly
> as good as if it had been split, seeded and baked with some butter in
> the cavity in a hot oven.Â* Occasionally basted with the melted butter.
>
> You can cook a russet potato in the microwave and call it baked.Â* But
> it's not, really.Â* It's not nearly as good as a russet that has been
> pricked with a fork, skin rubbed with butter, sprinkled with salt and
> baked in a hot oven.Â* IMHO, of course.

I used to use ours to "bake" potatoes. They were never great. I use it
to reheat things, to melt butter, to heat up milk when recipes call for
it scalded, to defrost things. I am not in the habit of using it to
cook. Maybe I just don't know how to use it properly, and I am not
really interested in learning. I enjoy frying, baking and grilling.

jmcquown wrote:
>
> You can cook a russet potato in the microwave and call it baked.
> But it's not, really. It's not nearly as good as a russet that
> has been pricked with a fork, skin rubbed with butter, sprinkled
> with salt and baked in a hot oven. IMHO, of course.

Usually when baking potatoes I'll bake a half dozen in the oven, then
I'll reheat the extras in the microwave... only a minute per and we
find no real difference from right out of the oven... in fact that's
what a lot of restaurants do.
But when in a hurry I'd rather boiled potatoes than nuked from raw...
and again I'll boil extras... we really enjoy boiled spuds smashed
with butter and/or plain yogurt. We also like cold boiled potatos
smashed with plain yogurt... goes well with pickled herring or plain
left over cold fish.
There's always a way to use left over baked/boiled... baked can be
restuffed, boiled makes great home fries, or potato salad. I don't
remember ever cooking just two potatoes... there's got to be a zillion
ways to use left over baked/boiled potatoes... smash em and add most
anything and form patties to fry. And there's always hash. Easiest
is diced into a frittata.

On 10/23/2017 10:04 AM, wrote:
> jmcquown wrote:
>>
>> You can cook a russet potato in the microwave and call it baked.
>> But it's not, really. It's not nearly as good as a russet that
>> has been pricked with a fork, skin rubbed with butter, sprinkled
>> with salt and baked in a hot oven. IMHO, of course.
>
> Usually when baking potatoes I'll bake a half dozen in the oven, then
> I'll reheat the extras in the microwave... only a minute per and we
> find no real difference from right out of the oven... in fact that's
> what a lot of restaurants do.

No they don't.

But I *will* use leftover baked potatos to make soup.


> But when in a hurry I'd rather boiled potatoes than nuked from raw...
> and again I'll boil extras... we really enjoy boiled spuds smashed
> with butter and/or plain yogurt. We also like cold boiled potatos
> smashed with plain yogurt... goes well with pickled herring or plain
> left over cold fish.
> There's always a way to use left over baked/boiled... baked can be
> restuffed, boiled makes great home fries, or potato salad. I don't
> remember ever cooking just two potatoes... there's got to be a zillion
> ways to use left over baked/boiled potatoes... smash em and add most
> anything and form patties to fry. And there's always hash. Easiest
> is diced into a frittata.
>
>

jmcquown wrote:
>
> You can cook a russet potato in the microwave and call it baked. But
> it's not, really. It's not nearly as good as a russet that has been
> pricked with a fork, skin rubbed with butter, sprinkled with salt and
> baked in a hot oven. IMHO, of course.

If you like a crisp potato skin, rub with oil, not butter. Butter
contains water and will soften it somewhat. Saw that the other
night on America's Test Kitchen.

They said, quickly roll in salted water, then dry off, brush with
oil, then bake.
Rather than oil, you can also rub with bacon fat if you want that
flavor.
Just saying.... I usually just microwave the darn things.

For home fries, I microwave then cut into fries/wedges then drop
into hot oil just to brown. Love that stuff.

I did 2 hamburgers with home fries last night. yum
I did take a few pics and will post them tomorrow if they
turned out ok. I haven't downloaded the camera yet.

On Mon, 23 Oct 2017 13:43:49 -0400, jmcquown >
wrote:

>On 10/23/2017 10:04 AM, wrote:
>> jmcquown wrote:
>>>
>>> You can cook a russet potato in the microwave and call it baked.
>>> But it's not, really. It's not nearly as good as a russet that
>>> has been pricked with a fork, skin rubbed with butter, sprinkled
>>> with salt and baked in a hot oven. IMHO, of course.
>>
>> Usually when baking potatoes I'll bake a half dozen in the oven, then
>> I'll reheat the extras in the microwave... only a minute per and we
>> find no real difference from right out of the oven... in fact that's
>> what a lot of restaurants do.
>
>No they don't.

They toss them in the trash. . .

On 10/23/2017 3:10 PM, Gary wrote:
> jmcquown wrote:
>>
>> You can cook a russet potato in the microwave and call it baked. But
>> it's not, really. It's not nearly as good as a russet that has been
>> pricked with a fork, skin rubbed with butter, sprinkled with salt and
>> baked in a hot oven. IMHO, of course.
>
> If you like a crisp potato skin, rub with oil, not butter. Butter
> contains water and will soften it somewhat. Saw that the other
> night on America's Test Kitchen.
>
I don't care what they say on America's Test Kitchen. I've been rubbing
baking potatoes with butter since... forever. My mother did, I do. The
skins come out nice and crispy. Rub with butter, sprinkle all over with
salt, pop in a hot (at least 400F) oven and bake. I eat the potato
skins, too. Delicious!

> They said, quickly roll in salted water, then dry off, brush with
> oil, then bake.

I don't get the point of the salted water. I wash the potatoes in cold
water, then prick them with a fork, rub them with butter and sprinkle
them all over with salt. Then bake.

> Rather than oil, you can also rub with bacon fat if you want that
> flavor.

Thanks but no thanks. I don't store/reuse bacon grease.

> Just saying.... I usually just microwave the darn things.
>
Then you aren't really baking a potato.

> For home fries, I microwave then cut into fries/wedges then drop
> into hot oil just to brown. Love that stuff.
>
> I did 2 hamburgers with home fries last night. yum
> I did take a few pics and will post them tomorrow if they
> turned out ok. I haven't downloaded the camera yet.
>
Okay.

Jill

On 10/23/2017 5:40 PM, jmcquown wrote:
> I don't care what they say on America's Test Kitchen.Â* I've been rubbing
> baking potatoes with butter since... forever.Â* My mother did, I do.

Remember the old meat loaf pan query?


https://reallifedinner.com/classic-m...-used-to-make/

On Sun, 22 Oct 2017 08:57:55 -0700 (PDT), Ding - Dong Daddy wrote:

> Gary wrote:
>
>> Not at all. And Sheldon is always the one claiming frozen
>> vegetables are better than fresh. Also not at all.
>
> You misconstrue what Sheldon says about "fresh" vegetables...learn
> to read for context.
>
> He disdains many.,.,.

Ding Dong to explains Sheldon. All I hear is sucking sounds.