On 12/24/2020 9:11 AM, Cindy Hamilton wrote:
> On Thursday, December 24, 2020 at 8:17:00 AM UTC-5, Gary wrote:
>> Leo wrote:
>>> Gary wrote:
>>>
>>>> yes but with baked russet potatoes, I ended using twice the butter.
>>>
>>> I´m from Out West. I don´t think I´ve ever eaten a baked red or yellow
>>> potato. Them´s boilin´ potatoes.
>> I use the term "baked" loosely. Mine are always microwaved cooked. Not
>> the same as oven cooked but what I prefer.
>
> That would be more akin to steamed. Real baked russets are even drier.

And an even bigger fail. splat~!

On 12/24/2020 12:13 PM, Gary wrote:
> On 12/24/2020 7:03 AM, Cindy Hamilton wrote:
>> On Wednesday, December 23, 2020 at 10:23:42 PM UTC-5, Leo wrote:
>>> On 2020 Dec 23, , Gary wrote
>>> (in article >):
>>>> yes but with baked russet potatoes, I ended using twice the butter.
>>> I´m from Out West. I don´t think I´ve ever eaten a baked red or yellow
>>> potato. Them´s boilin´ potatoes.
>>
>> Yukon Golds are good roasted.Â* But for baking, nothing but russets.
>>
>> Cindy Hamilton
>>
> A serious question: What's the difference between roasting and baking?
> Temperature? Both are done in an oven.
>
>

Baked whole in the jacket

Roasted cut up, often peeled and sometimes par boiled.

On Thursday, December 24, 2020 at 12:10:21 PM UTC-5, songbird wrote:
> Cindy Hamilton wrote:
> ...
> > You must be like my husband; he hates dry food. It's quite something to
> > see him dip his burger into a puddle of mixed mayo and ketchup. After
> > putting mayo and ketchup _on_ the burger.
> yes, that sounds about right. now i'm hungry for
> a burger. thanks! i like onion and slices of
> tomato on there too, nothing else, those four things on
> top are great. cheese is also good.
>
> when we go to any burger place i always want extra
> mayo and ketchup on the side because they never put
> enough.
>
> i've figured the main reason for this is that nowadays
> the burgers have to be cooked so much that they don't
> have much juice left in them at all. ick.

Perhaps where you live. I can get a rare burger if I want one.

Cindy Hamilton

On Thursday, December 24, 2020 at 12:39:25 PM UTC-5, Ed Pawlowski wrote:
> On 12/24/2020 12:13 PM, Gary wrote:
> > On 12/24/2020 7:03 AM, Cindy Hamilton wrote:
> >> On Wednesday, December 23, 2020 at 10:23:42 PM UTC-5, Leo wrote:
> >>> On 2020 Dec 23, , Gary wrote
> >>> (in article >):
> >>>> yes but with baked russet potatoes, I ended using twice the butter.
> >>> I´m from Out West. I don´t think I´ve ever eaten a baked red or yellow
> >>> potato. Them´s boilin´ potatoes.
> >>
> >> Yukon Golds are good roasted. But for baking, nothing but russets.
> >>
> >> Cindy Hamilton
> >>
> > A serious question: What's the difference between roasting and baking?
> > Temperature? Both are done in an oven.
> >
> >
> Baked whole in the jacket
>
> Roasted cut up, often peeled and sometimes par boiled.

Although in more general terms:

Yes, temperature. The dividing line seems to be around 375-400 F.

Cindy Hamilton

On Thu, 24 Dec 2020 12:13:19 -0500, Gary > wrote:

>On 12/24/2020 7:03 AM, Cindy Hamilton wrote:
>> On Wednesday, December 23, 2020 at 10:23:42 PM UTC-5, Leo wrote:
>>> On 2020 Dec 23, , Gary wrote
>>> (in article >):
>>>> yes but with baked russet potatoes, I ended using twice the butter.
>>> I´m from Out West. I don´t think I´ve ever eaten a baked red or yellow
>>> potato. Them´s boilin´ potatoes.
>>
>> Yukon Golds are good roasted. But for baking, nothing but russets.
>>
>> Cindy Hamilton
>>
>A serious question: What's the difference between roasting and baking?
>Temperature? Both are done in an oven.

Roasting involves coating with oil. Baked potatoes go in the oven
dry, not oiled.

On Thursday, December 24, 2020 at 1:00:02 PM UTC-5, Sheldon wrote:
> On Thu, 24 Dec 2020 12:13:19 -0500, Gary > wrote:
>
> >On 12/24/2020 7:03 AM, Cindy Hamilton wrote:
> >> On Wednesday, December 23, 2020 at 10:23:42 PM UTC-5, Leo wrote:
> >>> On 2020 Dec 23, , Gary wrote
> >>> (in article >):
> >>>> yes but with baked russet potatoes, I ended using twice the butter.
> >>> I´m from Out West. I don´t think I´ve ever eaten a baked red or yellow
> >>> potato. Them´s boilin´ potatoes.
> >>
> >> Yukon Golds are good roasted. But for baking, nothing but russets.
> >>
> >> Cindy Hamilton
> >>
> >A serious question: What's the difference between roasting and baking?
> >Temperature? Both are done in an oven.
> Roasting involves coating with oil. Baked potatoes go in the oven
> dry, not oiled.

I always coat potatoes with bacon grease (and a bunch of
coarse salt) prior to baking.

Cindy Hamilton

On 12/24/2020 12:51 PM, Cindy Hamilton wrote:
> On Thursday, December 24, 2020 at 12:39:25 PM UTC-5, Ed Pawlowski wrote:
>> On 12/24/2020 12:13 PM, Gary wrote:
>>> On 12/24/2020 7:03 AM, Cindy Hamilton wrote:
>>>> On Wednesday, December 23, 2020 at 10:23:42 PM UTC-5, Leo wrote:
>>>>> On 2020 Dec 23, , Gary wrote
>>>>> (in article >):
>>>>>> yes but with baked russet potatoes, I ended using twice the butter.
>>>>> I´m from Out West. I don´t think I´ve ever eaten a baked red or yellow
>>>>> potato. Them´s boilin´ potatoes.
>>>>
>>>> Yukon Golds are good roasted. But for baking, nothing but russets.
>>>>
>>>> Cindy Hamilton
>>>>
>>> A serious question: What's the difference between roasting and baking?
>>> Temperature? Both are done in an oven.
>>>
>>>
>> Baked whole in the jacket
>>
>> Roasted cut up, often peeled and sometimes par boiled.
>
> Although in more general terms:
>
> Yes, temperature. The dividing line seems to be around 375-400 F.
>
> Cindy Hamilton
>

Found a couple of things.

Roasting requires a higher temperature (400°F and above) to create a
browned, flavorful €œcrust€� on the outside of the food being cooked,
while baking occurs at lower oven temperatures (up to 375°F).

baking refers to flour based food. roasting refers to others like meat,
veggies, etc But really it's not set in stone. oven baked fried are baked.

"Convect bake uses the convection element for heat and the fan to
provide air circulation. Convect roast uses the fan, but in addition to
the convection element, it will cycle on the bake and broil elements as
needed to control the heat. That's why you might see the browning on top
of the roast during roasting. It's able to go back and forth and use both."

On Thu, 24 Dec 2020 09:46:19 -0800 (PST), Cindy Hamilton
> wrote:

>On Thursday, December 24, 2020 at 12:10:21 PM UTC-5, songbird wrote:
>> Cindy Hamilton wrote:
>> ...
>> > You must be like my husband; he hates dry food. It's quite something to
>> > see him dip his burger into a puddle of mixed mayo and ketchup. After
>> > putting mayo and ketchup _on_ the burger.
>> yes, that sounds about right. now i'm hungry for
>> a burger. thanks! i like onion and slices of
>> tomato on there too, nothing else, those four things on
>> top are great. cheese is also good.
>>
>> when we go to any burger place i always want extra
>> mayo and ketchup on the side because they never put
>> enough.
>>
>> i've figured the main reason for this is that nowadays
>> the burgers have to be cooked so much that they don't
>> have much juice left in them at all. ick.
>
>Perhaps where you live. I can get a rare burger if I want one.
>
>Cindy Hamilton


I can have a burger however I want it. I haven't had a mystery meat
burger cooked by someone else in about 65 years.

On Thu, 24 Dec 2020 10:02:11 -0800 (PST), Cindy Hamilton
> wrote:

>On Thursday, December 24, 2020 at 1:00:02 PM UTC-5, Sheldon wrote:
>> On Thu, 24 Dec 2020 12:13:19 -0500, Gary > wrote:
>>
>> >On 12/24/2020 7:03 AM, Cindy Hamilton wrote:
>> >> On Wednesday, December 23, 2020 at 10:23:42 PM UTC-5, Leo wrote:
>> >>> On 2020 Dec 23, , Gary wrote
>> >>> (in article >):
>> >>>> yes but with baked russet potatoes, I ended using twice the butter.
>> >>> I´m from Out West. I don´t think I´ve ever eaten a baked red or yellow
>> >>> potato. Them´s boilin´ potatoes.
>> >>
>> >> Yukon Golds are good roasted. But for baking, nothing but russets.
>> >>
>> >> Cindy Hamilton
>> >>
>> >A serious question: What's the difference between roasting and baking?
>> >Temperature? Both are done in an oven.
>> Roasting involves coating with oil. Baked potatoes go in the oven
>> dry, not oiled.
>
>I always coat potatoes with bacon grease (and a bunch of
>coarse salt) prior to baking.
>
>Cindy Hamilton

That comes under the heading of personal preference.
But since this is about potatoes baked potatoes are unpeeled.
scrubbed, and go in the oven as is.
Roasted potatoes are usually peeled and cut up or left whole but are
coated with some sort of fat and placed in a pan in a hot oven.

On 12/24/2020 12:59 PM, Sheldon Martin wrote:
> On Thu, 24 Dec 2020 12:13:19 -0500, Gary > wrote:
>
>> On 12/24/2020 7:03 AM, Cindy Hamilton wrote:
>>> On Wednesday, December 23, 2020 at 10:23:42 PM UTC-5, Leo wrote:
>>>> On 2020 Dec 23, , Gary wrote
>>>> (in article >):
>>>>> yes but with baked russet potatoes, I ended using twice the butter.
>>>> I´m from Out West. I don´t think I´ve ever eaten a baked red or yellow
>>>> potato. Them´s boilin´ potatoes.
>>>
>>> Yukon Golds are good roasted. But for baking, nothing but russets.
>>>
>>> Cindy Hamilton
>>>
>> A serious question: What's the difference between roasting and baking?
>> Temperature? Both are done in an oven.
>
> Roasting involves coating with oil. Baked potatoes go in the oven
> dry, not oiled.
>
That's not true. I always rub butter on baking potato skins (you could
use oil instead) and then sprinkle generously with salt. Makes the skin
nice and crispy (I eat the skin).

Jill

On Thu, 24 Dec 2020 14:42:15 -0500, jmcquown >
wrote:

>On 12/24/2020 12:59 PM, Sheldon Martin wrote:
>> On Thu, 24 Dec 2020 12:13:19 -0500, Gary > wrote:
>>
>>> On 12/24/2020 7:03 AM, Cindy Hamilton wrote:
>>>> On Wednesday, December 23, 2020 at 10:23:42 PM UTC-5, Leo wrote:
>>>>> On 2020 Dec 23, , Gary wrote
>>>>> (in article >):
>>>>>> yes but with baked russet potatoes, I ended using twice the butter.
>>>>> I´m from Out West. I don´t think I´ve ever eaten a baked red or yellow
>>>>> potato. Them´s boilin´ potatoes.
>>>>
>>>> Yukon Golds are good roasted. But for baking, nothing but russets.
>>>>
>>>> Cindy Hamilton
>>>>
>>> A serious question: What's the difference between roasting and baking?
>>> Temperature? Both are done in an oven.
>>
>> Roasting involves coating with oil. Baked potatoes go in the oven
>> dry, not oiled.
>>
>That's not true. I always rub butter on baking potato skins (you could
>use oil instead) and then sprinkle generously with salt. Makes the skin
>nice and crispy (I eat the skin).
>
>Jill

Your way is okay for you but we like the skin better dry and crispy. I
try to make them like Mickies, Irish style, stolen spuds wrapped in
newspaper and put in an open fire in an empty lot. Too sad we lost
the Mick... I can never forget him. I hope I supplied him with as
much pleasure as he did me.

Sheldon wrote:
> On Thu, 24 Dec 2020 14:42:15 -0500, jmcquown >
> wrote:
> >On 12/24/2020 12:59 PM, Sheldon Martin wrote:
> >> On Thu, 24 Dec 2020 12:13:19 -0500, Gary > wrote:
> >>
> >>> On 12/24/2020 7:03 AM, Cindy Hamilton wrote:
> >>>> On Wednesday, December 23, 2020 at 10:23:42 PM UTC-5, Leo wrote:
> >>>>> On 2020 Dec 23, , Gary wrote
> >>>>> (in article >):
> >>>>>> yes but with baked russet potatoes, I ended using twice the butter..
> >>>>> I€œm from Out West. I don€œt think I€œve ever eaten a baked red or yellow
> >>>>> potato. Them€œs boilin€œ potatoes.
> >>>>
> >>>> Yukon Golds are good roasted. But for baking, nothing but russets.
> >>>>
> >>>> Cindy Hamilton
> >>>>
> >>> A serious question: What's the difference between roasting and baking?
> >>> Temperature? Both are done in an oven.
> >>
> >> Roasting involves coating with oil. Baked potatoes go in the oven
> >> dry, not oiled.
> >>
> >That's not true. I always rub butter on baking potato skins (you could
> >use oil instead) and then sprinkle generously with salt. Makes the skin
> >nice and crispy (I eat the skin).
> >
> >Jill
> Your way is okay for you but we like the skin better dry and crispy. I
> try to make them like Mickies, Irish style, stolen spuds wrapped in
> newspaper and put in an open fire in an empty lot. Too sad we lost
> the Mick... I can never forget him. I hope I supplied him with as
> much pleasure as he did me.


Yup...blake "no legs" murphy was one of a kind...we disagreed on most everything, but he was a smart and worthy "adversary"...not like the "ad hominem" pukes that currently infest this group...

--
Best
Greg

Sheldon Martin wrote:
> On Thu, 24 Dec 2020 14:42:15 -0500, jmcquown >
> wrote:
>
>> On 12/24/2020 12:59 PM, Sheldon Martin wrote:
>>> On Thu, 24 Dec 2020 12:13:19 -0500, Gary > wrote:
>>>
>>>> On 12/24/2020 7:03 AM, Cindy Hamilton wrote:
>>>>> On Wednesday, December 23, 2020 at 10:23:42 PM UTC-5, Leo wrote:
>>>>>> On 2020 Dec 23, , Gary wrote
>>>>>> (in article >):
>>>>>>> yes but with baked russet potatoes, I ended using twice the butter.
>>>>>> I´m from Out West. I don´t think I´ve ever eaten a baked red or yellow
>>>>>> potato. Them´s boilin´ potatoes.
>>>>>
>>>>> Yukon Golds are good roasted. But for baking, nothing but russets.
>>>>>
>>>>> Cindy Hamilton
>>>>>
>>>> A serious question: What's the difference between roasting and baking?
>>>> Temperature? Both are done in an oven.
>>>
>>> Roasting involves coating with oil. Baked potatoes go in the oven
>>> dry, not oiled.
>>>
>> That's not true. I always rub butter on baking potato skins (you could
>> use oil instead) and then sprinkle generously with salt. Makes the skin
>> nice and crispy (I eat the skin).
>>
>> Jill
>
> Your way is okay for you but we like the skin better dry and crispy. I
> try to make them like Mickies, Irish style, stolen spuds wrapped in
> newspaper and put in an open fire in an empty lot. Too sad we lost
> the Mick... I can never forget him. I hope I supplied him with as
> much pleasure as he did me.
>

Popeye, yoose fool, she said she "eats the skin" !!!!

Yoose don't even have to peel it back for her to eat.

Of course, she ain't got gigantic C cup tits.

Cindy Hamilton wrote:
....dry overcooked burgers...
> Perhaps where you live. I can get a rare burger if I want one.

i can but i won't. if i make them here from burger i
get from the butcher we trust then it works out much
better and i don't get sick.

eating out, it's a crap shoot and having had that happen
enough times i don't do it any more.


songbird

GM wrote:
....
> Yup...blake "no legs" murphy was one of a kind...we disagreed on most everything, but he was a smart and worthy "adversary"...not like the "ad hominem" pukes that currently infest this group...

puke! now that's a funny word!


songbird