Thread: (2010-05-23) NS-RFC: Preparing and eating baked potatoes

"ChattyCathy" <[email protected]> wrote in message
news:aRbKn.74795$[email protected]..
> http://www.recfoodcooking.com/
>
> Thanks go to Felice for sending in this survey
> --
> Cheers
> Chatty Cathy

Wow, I saw first!!!! I'll take hat #18, Have to keep from getting a
sunburned scalp.

I may add, I rarely order baked potato in a restaurant. Many taste steamed,
not baked, inside a foil wrap. I poke a vent hole before baking.

My wife likes sour cream, I prefer only butter and a touch of salt.

On Sun, 23 May 2010 17:28:24 +0200, ChattyCathy wrote:

> http://www.recfoodcooking.com/
>
> Thanks go to Felice for sending in this survey

two question was too short! a good baked potato is washed, dried, poked
then baked in a hot oven without foil and skin is crunchy or firmer, not
fired crunchy, well, you know, not soggy like those wrapped ones, then
gotta eat the skins!!! apply real butter, salt, pepper and a slog of
soured cream!



--
regards, piedmont ~ the practical bbq'r!

http://sites.google.com/site/thepracticalbbqr/

Ed Pawlowski wrote:
>
> "ChattyCathy" <[email protected]> wrote in message
> news:aRbKn.74795$[email protected]..
>> http://www.recfoodcooking.com/
>>
>> Thanks go to Felice for sending in this survey

>
> Wow, I saw first!!!! I'll take hat #18, Have to keep from getting a
> sunburned scalp.

It's yours <g>

>
> I may add, I rarely order baked potato in a restaurant. Many taste
> steamed,
> not baked, inside a foil wrap. I poke a vent hole before baking.
>
> My wife likes sour cream, I prefer only butter and a touch of salt.

Only time I wrap baked potatoes in foil these days (thanks to advice
from many folks here) is when we cook them amongst the coals on our
out-door grill (and yes, I do poke a few holes in the foil); that way,
we can still eat the skins because they don't get burnt beyond
consumption, IMO. However, when I bake potatoes in the oven, I rub them
with a little oil and salt - no foil. Family enjoys 'em that way and so
do I.
--
Cheers
Chatty Cathy

ChattyCathy <[email protected]> wrote in news:RecKn.36690$304.8039
@newsfe12.iad:


> consumption, IMO. However, when I bake potatoes in the oven, I rub them
> with a little oil and salt - no foil. Family enjoys 'em that way and so
> do I.


Have you tried the smashed method?


--
Peter Lucas
Brisbane
Australia

First Law of Leftist Debate.......
The more you present a leftist with factual evidence
that is counter to his preconceived world view and the
more difficult it becomes for him to refute it without
losing face the chance of him calling you a racist, bigot,
homophobe approaches infinity.

On Sun, 23 May 2010 17:28:24 +0200, ChattyCathy
<[email protected]> wrote:

> http://www.recfoodcooking.com/
>
> Thanks go to Felice for sending in this survey

LOL! I've never thought to call the inside of a potato "flesh".
That's kind of creepy. In any case, I eat the insides first and if
I'm full - I save the skin to make a cheesy potato skin snack (or
lunch) later.

--
Forget the health food. I need all the preservatives I can get.

On May 23, 8:28 am, ChattyCathy <cathy1...@mailinator.com> wrote:
> http://www.recfoodcooking.com/
>
> Thanks go to Felice for sending in this survey

Do people really limit themselves to only one of the choices? You can
make the skin crispy or soft or chewy, dry or oiled, flavored or
neutral--why should you not make it different each time? -aem

On Sun, 23 May 2010 09:29:15 -0700 (PDT), aem <[email protected]>
wrote:

> On May 23, 8:28 am, ChattyCathy <cathy1...@mailinator.com> wrote:
> > http://www.recfoodcooking.com/
> >
> > Thanks go to Felice for sending in this survey
>
> Do people really limit themselves to only one of the choices? You can
> make the skin crispy or soft or chewy, dry or oiled, flavored or
> neutral--why should you not make it different each time? -aem

Then you choose MCINL (my choice is not listed).

--
Forget the health food. I need all the preservatives I can get.

On Sun, 23 May 2010 17:28:24 +0200, ChattyCathy wrote:

> http://www.recfoodcooking.com/
>
> Thanks go to Felice for sending in this survey

Forgot tub margarine, which is what I used most recently (Smart
Balance). It squooshes over the potato better straight out of the
fridge.

-sw

sf wrote:
> On Sun, 23 May 2010 17:28:24 +0200, ChattyCathy
> <[email protected]> wrote:
>
>> http://www.recfoodcooking.com/
>>
>> Thanks go to Felice for sending in this survey
>
> LOL! I've never thought to call the inside of a potato "flesh".
> That's kind of creepy. In any case, I eat the insides first and if
> I'm full - I save the skin to make a cheesy potato skin snack (or
> lunch) later.

I do similar ... usually the potatoes I bake are on the large size,
so I don't eat the whole thing. I eat as much of the insides with
my meal as I feel like, then I wrap up the skins/guts and have
them buttered for breakfast.

Not exactly the breakfast of champions, what can I say.

nancy

ChattyCathy <[email protected]> wrote:

> http://www.recfoodcooking.com/
>
> Thanks go to Felice for sending in this survey


We were forced to eat the skins, which amounted to eating dirt! I don't
much like baked potatoes for that reason.

Doesn't take much to make a picky eater even pickier!!!

Andy
Pickiest eater, once upon a time, until I struck out on my own.

On Sun, 23 May 2010 09:29:15 -0700 (PDT), aem wrote:

> On May 23, 8:28 am, ChattyCathy <cathy1...@mailinator.com> wrote:
>> http://www.recfoodcooking.com/
>>
>> Thanks go to Felice for sending in this survey
>
> Do people really limit themselves to only one of the choices? You can
> make the skin crispy or soft or chewy, dry or oiled, flavored or
> neutral--why should you not make it different each time? -aem

I usually do a combination of oiled, seasoned and wrapped, followed
by unwrapped since I'm using Yukon golds in a usually low oven (275F
roasting a large piece of meat). The skins are thinner so they
crisp quicker, but the long baking would otherwise make them dry
out.

-sw

In article <htbj4q$iqg$[email protected]>, piedmont <[email protected]>
wrote:

> On Sun, 23 May 2010 17:28:24 +0200, ChattyCathy wrote:
>
> > http://www.recfoodcooking.com/
> >
> > Thanks go to Felice for sending in this survey
>
> two question was too short! a good baked potato is washed, dried, poked
> then baked in a hot oven without foil and skin is crunchy or firmer, not
> fired crunchy, well, you know, not soggy like those wrapped ones, then
> gotta eat the skins!!! apply real butter, salt, pepper and a slog of
> soured cream!

Lately I've gone to par-cooking them first in the microwave, then
finishing them in the toaster oven to crisp them up.

Works well. :-)

I like them with just butter and salt. Fluffy stuff first then wrap the
skin around extra butter and enjoy it for dessert...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
สOnly Irish สcoffee provides in a single glass all four สessential food groups: alcohol, caffeine, sugar สand fat. --Alex Levine

ChattyCathy wrote on Sun, 23 May 2010 17:28:24 +0200:

> http://www.recfoodcooking.com/

> Thanks go to Felice for sending in this survey
> --
> Cheers
> Chatty Cathy

Might I add that I prefer potatoes baked in the oven with crisp skins.
However, sometimes I am in a hurry and nuke them even if they are
nowhere near as good. Another way I eat them is to nuke the potatoes,
remove and mash the flesh, put it back in the skins and then bake in the
oven au gratin.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On 5/23/2010 11:55 AM, ChattyCathy wrote:
> Ed Pawlowski wrote:
>>
>> "ChattyCathy"<[email protected]> wrote in message
>> news:aRbKn.74795$[email protected]..
>>> http://www.recfoodcooking.com/
>>>
>>> Thanks go to Felice for sending in this survey
>
>>
>> Wow, I saw first!!!! I'll take hat #18, Have to keep from getting a
>> sunburned scalp.
>
> It's yours<g>
>
>>
>> I may add, I rarely order baked potato in a restaurant. Many taste
>> steamed,
>> not baked, inside a foil wrap. I poke a vent hole before baking.
>>
>> My wife likes sour cream, I prefer only butter and a touch of salt.
>
> Only time I wrap baked potatoes in foil these days (thanks to advice
> from many folks here) is when we cook them amongst the coals on our
> out-door grill (and yes, I do poke a few holes in the foil); that way,
> we can still eat the skins because they don't get burnt beyond
> consumption, IMO. However, when I bake potatoes in the oven, I rub them
> with a little oil and salt - no foil. Family enjoys 'em that way and so
> do I.

They actually get crispier if you omit the "rub with oil
" part. Just wash, poke some holes and place in the oven.

I also agree on never ordering restaurant steamed "baked potatoes"

"Ed Pawlowski" <[email protected]> wrote in message
news[email protected]..
>
> "ChattyCathy" <[email protected]> wrote in message
> news:aRbKn.74795$[email protected]..
>> http://www.recfoodcooking.com/
>>
>> Thanks go to Felice for sending in this survey
>> --
>> Cheers
>> Chatty Cathy
>
> Wow, I saw first!!!! I'll take hat #18, Have to keep from getting a
> sunburned scalp.
>
<G>

> I may add, I rarely order baked potato in a restaurant. Many taste
> steamed, not baked, inside a foil wrap. I poke a vent hole before baking.
>
Exactly! I don't like it when they are cooked that way. May as well
microwave it. (ugh)

> My wife likes sour cream, I prefer only butter and a touch of salt.
Ditto, Ed. And I like the skin to be crisp.

Jill

"Nancy Young" <[email protected]> wrote in message
news:1TcKn.89561$[email protected]..
> sf wrote:
>> On Sun, 23 May 2010 17:28:24 +0200, ChattyCathy
>> <[email protected]> wrote:
>>
>>> http://www.recfoodcooking.com/
>>>
>>> Thanks go to Felice for sending in this survey
>>
>> LOL! I've never thought to call the inside of a potato "flesh".
>> That's kind of creepy. In any case, I eat the insides first and if
>> I'm full - I save the skin to make a cheesy potato skin snack (or
>> lunch) later.
>
> I do similar ... usually the potatoes I bake are on the large size,
> so I don't eat the whole thing. I eat as much of the insides with
> my meal as I feel like, then I wrap up the skins/guts and have them
> buttered for breakfast.
>
> Not exactly the breakfast of champions, what can I say.
> nancy



You can say "Mmmm, tasty!" Sounds like a good breakfast to me.

Jill

"Andy" <[email protected]> wrote in message news:[email protected]..
> ChattyCathy <[email protected]> wrote:
>
>> http://www.recfoodcooking.com/
>>
>> Thanks go to Felice for sending in this survey
>
>
> We were forced to eat the skins, which amounted to eating dirt! I don't
> much like baked potatoes for that reason.
>
> Doesn't take much to make a picky eater even pickier!!!
>
> Andy
> Pickiest eater, once upon a time, until I struck out on my own.



Doesn't amount to eating dirt if you wash the potatoes first

Jill

"jmcquown" <[email protected]> wrote in message
news:[email protected]..
> "Andy" <[email protected]> wrote in message
> news:[email protected]..
>> ChattyCathy <[email protected]> wrote:
>>
>>> http://www.recfoodcooking.com/
>>>
>>> Thanks go to Felice for sending in this survey
>>
>>
>> We were forced to eat the skins, which amounted to eating dirt! I don't
>> much like baked potatoes for that reason.
>>
>> Doesn't take much to make a picky eater even pickier!!!
>>
>> Andy
>> Pickiest eater, once upon a time, until I struck out on my own.
>
>
>
> Doesn't amount to eating dirt if you wash the potatoes first
>
> Jill

Andy would never think of doing something like that. It takes.....thinking.

"jmcquown" <[email protected]> wrote:

> "Andy" <[email protected]> wrote in message
> news:[email protected]..
>> ChattyCathy <[email protected]> wrote:
>>
>>> http://www.recfoodcooking.com/
>>>
>>> Thanks go to Felice for sending in this survey
>>
>>
>> We were forced to eat the skins, which amounted to eating dirt! I
>> don't much like baked potatoes for that reason.
>>
>> Doesn't take much to make a picky eater even pickier!!!
>>
>> Andy
>> Pickiest eater, once upon a time, until I struck out on my own.
>
>
>
> Doesn't amount to eating dirt if you wash the potatoes first
>
> Jill


Jill,

Way back when I think the only one of us who dared wander into the
kitchen was our sister. She carried a proud aura around about her!

We were secretly envious!

Best,

Andy