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