h.e. sea wrote:
> Resin baked potatoes are a South Carolina Low Country specialty, and
> I
> remember them from my childhood visits to Murrells Inlet, but no
> matter how hard I search on the internet, I can't find a way to make
> them. I have found a couple of old news articles which mention
> something about a worker accidentally dropping a potato in pine
> resin
> which was being boiled to make turpentine, but this doesn't sound
> very safe. Has anyone else had resin baked potatoes or know how I
> can make them
> at home?
>
> Thank you so much for any help you can offer me,
> Heather

From an earlier post to rec.food.cooking
{From: (Nicholas Carey)
Date: Fri, 30 Apr 1999 17:02:28 GMT}

http://www.bigspud.com/prosin.txt

BOB

BOB wrote:
> [snip]
> From an earlier post to rec.food.cooking
> {From: (Nicholas Carey)
> Date: Fri, 30 Apr 1999 17:02:28 GMT}
>
> http://www.bigspud.com/prosin.txt
>
> BOB

Well, my memory is no better now than it was in 1999, but maybe it's
time for new technology. The point of the rosin potato was that it
cooked at an extremely high temperature. Maybe 750=B0F? I don't know
what the boiling point of rosin is, but it's way higher than that of
water. So, the question is, if we wanted to cook something at a temp
well in excess of 500=B0F, what technology do we now have available to
do it? -aem

aem wrote:
> BOB wrote:
>> [snip]
>> From an earlier post to rec.food.cooking
>> {From: (Nicholas Carey)
>> Date: Fri, 30 Apr 1999 17:02:28 GMT}
>>
>> http://www.bigspud.com/prosin.txt
>>
>> BOB
>
> Well, my memory is no better now than it was in 1999, but maybe it's
> time for new technology. The point of the rosin potato was that it
> cooked at an extremely high temperature. Maybe 750°F? I don't know
> what the boiling point of rosin is, but it's way higher than that of
> water. So, the question is, if we wanted to cook something at a
> temp
> well in excess of 500°F, what technology do we now have available to
> do it? -aem

I might use my Kamado. I frequently bake pizza at around 700 to 800°.
Not sure how the open fire would react with the resin, but I'm
thinking that maybe potatoes could be baked along with the pizza, or
maybe when I sear my steaks @ slightly less than 1000°.
Ahhh, the miricles of modern technology.
;-)

BOB