Post by: Chuck Dye on September 02, 2007, 03:11:38 PM
Post by: The Rabbi on September 02, 2007, 03:18:30 PM
Post by: Chuck Dye on September 02, 2007, 03:34:43 PM
Can you do the same with a microwave? After I got one I gave up baking potatoes in the oven. Especially after I spent 2 days baking one once....
I have never tried. Perhaps you could run the experiment and post your results.
I suspect that the long time involved in a conventional oven is what allows for the dry, fluffy results and that moisture will not have the time needed to migrate out of the center of the spud in a microwave.
Post by: mtnbkr on September 02, 2007, 03:39:52 PM
That said, we normally use the microwave because we don't have the time to bake them properly.
Chris
Post by: Nitrogen on September 02, 2007, 04:08:43 PM
Wash your spud and, while it is still wet, sprinkle it with salt (I like coarse kosher salt) until it is coated with all the salt it will carry. Bake 1 hour or more at 450-475 degrees (1 hour minimum, longer will only provide a tougher skin that some will prefer, over done is somewhere out near two hours for small spuds, longer for large.) When done, scrape the salt from the skin with the back of a knife or other blunt edge. If saved, the salt will have a slight potato skin flavor that some will like on their meat. The result is a potato with a leathery skin (worthy of stuffing) and a dryish, fluffy, er... fluffable, interior that makes the usual baked potato seem more steamed or boiled than baked.
This is awesome.
to make it even awesomer, spread butter over the skin, then put salt on it.
You'll need to put a dish under the potato, but this makes the skin even better.
Dangit, you made me want a potato now.
Post by: Paddy on September 04, 2007, 07:24:35 AM
Baked potatoes also make excellent fried potatoes.
Post by: mtnbkr on September 04, 2007, 07:42:53 AM
Twice baked potato. Bake the tater, cut in half, scoop out the insides and mix with bacon and/or cheddar cheese, sour cream, garlic, whatever. Scoop back into skin and bake again.
Baked potatoes also make excellent fried potatoes.
Baked potatoes also make excellent fried potatoes.
And you were asking what Southerners eat to get fat?
Chris
Post by: stevelyn on September 04, 2007, 07:21:46 PM
Twice baked potato. Bake the tater, cut in half, scoop out the insides and mix with bacon and/or cheddar cheese, sour cream, garlic, whatever. Scoop back into skin and bake again.
Baked potatoes also make excellent fried potatoes.
Baked potatoes also make excellent fried potatoes.
And you were asking what Southerners eat to get fat?
Chris
I try to follow a controlled carb diet. Bread? I can live without. Rice? Blech.. High carb snacks and dessert? Don't miss them a bit.
Potatoes? My drug and downfall.
Post by: BobR on September 04, 2007, 08:54:23 PM
in them to ensure complete cooking. I normally use two nails per potato, one in each end, cause I use BIG potatos.Along with the oil, salt, and a hot oven.
bob
Post by: K Frame on September 05, 2007, 04:22:16 AM
I'll take rice over a potato just about any day of the week.
Post by: Perd Hapley on September 05, 2007, 12:52:46 PM
Bread? I can live without. Rice? Blech.. High carb snacks and dessert? Don't miss them a bit.
Potatoes? My drug and downfall.
Potatoes? My drug and downfall.
I'm like that with bread. I would never give it up. Baked potatoes, of course, are not suitable for human consumption.
Post by: Paddy on September 05, 2007, 12:59:59 PM
Quote
Baked potatoes, of course, are not suitable for human consumption.
Why do you hate America?
Post by: Perd Hapley on September 05, 2007, 01:16:49 PM
Good question, because I also hate potato salad.
Post by: stevelyn on September 05, 2007, 02:14:03 PM
Good question, because I also hate potato salad. I've only known about a half-dozen people that can make potato salad that I can eat.
Post by: MechAg94 on September 05, 2007, 03:31:10 PM
Post by: K Frame on September 05, 2007, 07:49:19 PM
Quote
Baked potatoes, of course, are not suitable for human consumption.
Why do you hate America?
Potatoes are Irish.
Therefore, he hates the Irish.
Rice is Oriental.
Therefore he hates orientals.
Bread is universal.
Therefore he hates deeply and universally.
Post by: Perd Hapley on September 05, 2007, 08:01:45 PM
Therefore he hates deeply and universally.
See, Mike, we have something in common.
Actually, I love bread and taters. I just want my taters fixed proper.
Post by: S. Williamson on September 05, 2007, 11:16:52 PM
Sour Cream, butter, bacon, chives, Ranch, broccoli tops, sharp cheddar, swiss, mozzarella, sausage, and shredded carrot.
Post by: The Rabbi on September 06, 2007, 02:38:24 AM
The Ultimate. You know it. You Fear it.
Sour Cream, butter, bacon, chives, Ranch, broccoli tops, sharp cheddar, swiss, mozzarella, sausage, and shredded carrot.
Treif.
Sour Cream, butter, bacon, chives, Ranch, broccoli tops, sharp cheddar, swiss, mozzarella, sausage, and shredded carrot.
Post by: BrokenPaw on September 06, 2007, 04:58:16 AM
Potatoes are Irish.
Therefore, he hates the Irish.
Technically, potatoes are Peruvian and Bolivian. Therefore, he hates the Irish.
Therefore he hates the Inca and Aymara.
It was those wacky Spaniards who infected Europe with potatoes.
-BP
Post by: The Rabbi on September 06, 2007, 05:01:09 AM
Potatoes are Irish.
Therefore, he hates the Irish.
Technically, potatoes are Peruvian and Bolivian. Therefore, he hates the Irish.
Therefore he hates the Inca and Aymara.
It was those wacky Spaniards who infected Europe with potatoes.
-BP
But I'll bet he likes corn, which comes from the same place. So it's a wash.
Post by: Manedwolf on September 06, 2007, 05:14:10 AM
Mmm, sweet potato pie...
Post by: K Frame on September 06, 2007, 05:25:40 AM
Yes, I know.
The point is that if asked, I'd bet that most Americans would identify potatoes more with the Irish, and possibly with the Germans, and if you told them that potatoes originated in the new world you'd get a blank stare.
Post by: K Frame on September 06, 2007, 05:26:32 AM
Post by: BrokenPaw on September 06, 2007, 05:31:16 AM
But I bet that he hates squash, and squash is a new world product, as well...
Yes, but squash is evil. This is not a matter of opinion. It's simple fact.-BP
Post by: Manedwolf on September 06, 2007, 05:38:35 AM
Butternut squash bisque with nutmeg on a cold winter day...
Post by: The Rabbi on September 06, 2007, 05:47:24 AM
Post by: K Frame on September 06, 2007, 06:00:00 AM
But I bet that he hates squash, and squash is a new world product, as well...
Yes, but squash is evil. This is not a matter of opinion. It's simple fact.-BP
Squash is FAR from evil. It's a benevolent and wonderous creature, understated in all of its forms but showing a versatility and character exhibited by few other vegetables.
Anyone who hates squash is, well, a hater.
Post by: Perd Hapley on September 06, 2007, 12:29:29 PM
But I bet that he hates squash, and squash is a new world product, as well...
Yes, but squash is evil. This is not a matter of opinion. It's simple fact. Well, only the truly insane would deny that. For instance, people who like sweet potatoes usually like squash and fried okra and asparagus. These are the same people who waste pie crust on pumpkin and pecans and such, even when perfectly good apples are at hand. One day, we will destroy those people. Keep the faith, brothers.
Post by: Manedwolf on September 06, 2007, 12:32:47 PM
I'll make pecan pie with Grade B dark maple syrup instead of corn syrup and a crust lined with Scharfen Berger chocolate instead.
Post by: Paddy on September 06, 2007, 12:37:05 PM
Post by: Perd Hapley on September 06, 2007, 12:37:47 PM
Post by: K Frame on September 06, 2007, 12:42:28 PM
I like my sweet potatos cubed, steamed with garlic cloves, and then mashed with some chicken stock, hot sauce (or finely minced ancho peppers), and lime juice.
Post by: Perd Hapley on September 06, 2007, 12:43:41 PM
I like my sweet potatos cubed, steamed with garlic cloves, and then mashed with some chicken stock, hot sauce (or finely minced ancho peppers), and lime juice.
That I would try. Lime is something we could stand to eat more of.
Post by: K Frame on September 06, 2007, 12:48:39 PM
I like my sweet potatos cubed, steamed with garlic cloves, and then mashed with some chicken stock, hot sauce (or finely minced ancho peppers), and lime juice.
That I would try. Lime is something we could stand to eat more of.
You can do the exact same thing with butternut or acorn squash and get the same delicious results.
Hum....
Sweet potatos in the pressure cooker... I need to stop at the Safeway on the way home.
Post by: cosine on September 06, 2007, 12:54:38 PM
Post by: BrokenPaw on September 06, 2007, 04:29:09 PM
Yes, but squash is evil. This is not a matter of opinion. It's simple fact.
Well, only the truly insane would deny that. For instance, people who like sweet potatoes usually like squash and fried okra and asparagus. These are the same people who waste pie crust on pumpkin and pecans and such, even when perfectly good apples are at hand. One day, we will destroy those people. Keep the faith, brothers. Oh, no, wait, all is well: He's wrong about asparagus. Lightly steamed, with butter, it's quite nice.
Whew. That was close.
-BP
Post by: thebaldguy on September 06, 2007, 05:00:04 PM
Post by: stevelyn on September 06, 2007, 07:28:49 PM
Post by: Perd Hapley on September 06, 2007, 07:51:06 PM
Post by: Paddy on September 06, 2007, 08:07:53 PM
Post by: Manedwolf on September 06, 2007, 10:42:04 PM
And brussels sprouts. Evil, bitter sulfurous tiny cabbages from hell.
For asparagus, only the tips. The rest is suitable for livestock to chew on. On early ocean liners, fresh asparagus was brought on board. The tips were served to first class, the rest of the stalk was served to steerage. I think that says it all right there.
And really, try some good squash or pumpkin bisques, made with ginger, cinnamon or nutmeg. They can be really, really good.
Post by: cosine on September 07, 2007, 03:38:48 AM
And brussels sprouts. Evil, bitter sulfurous tiny cabbages from hell.
Brussels sprouts are awesome. Little compact balls of cabbage goodness...
Post by: The Rabbi on September 07, 2007, 03:40:55 AM
And brussels sprouts. Evil, bitter sulfurous tiny cabbages from hell.
Brussels sprouts are awesome. Little compact balls of cabbage goodness...
You've obviously never been to England. There vegetables come in two kinds: the soggy peas and the mushy brussels sprouts. You can never think of either of those again the same way.
Post by: K Frame on September 07, 2007, 07:59:20 AM
Par boil them until ALMOST done.
Wrap in bacon secured with a toothpick.
Grill until the bacon is nice and crispy and the sprout is done.
Post by: Gewehr98 on September 07, 2007, 08:12:29 AM
Quote
Par boil them until ALMOST done.
Wrap in bacon secured with a toothpick.
Grill until the bacon is nice and crispy and the sprout is done.
Wrap in bacon secured with a toothpick.
Grill until the bacon is nice and crispy and the sprout is done.
Discard sprouts and serve bacon.
(I get a horrible metallic taste from any and all brussels sprouts I've ever eaten)
Post by: The Rabbi on September 07, 2007, 08:17:40 AM
My absolute favorite way of making brussel sprouts?
Par boil them until ALMOST done.
Wrap in bacon secured with a toothpick.
Grill until the bacon is nice and crispy and the sprout is done.
Par boil them until ALMOST done.
Wrap in bacon secured with a toothpick.
Grill until the bacon is nice and crispy and the sprout is done.
Treif.
I would say only Americans can take something like a vegetable, nice and healthful, and turn it into a cardiovascular nightmare. But I am sure others do too.
Post by: Paddy on September 07, 2007, 08:36:33 AM
Thank you.
Post by: mtnbkr on September 07, 2007, 08:58:53 AM
Chris
Post by: JonnyB on September 07, 2007, 09:06:39 AM
Asparagus lightly grilled over a hot bed of charcoal simply rocks!
We do the same with red, yellow and green peppers and small zuchini. M-m-m good!
jb
Post by: cosine on September 07, 2007, 09:07:14 AM
I even like butterbeans.
Chris
Chris
Here too.
Post by: grislyatoms on September 07, 2007, 09:08:26 AM
Quote
I even like butterbeans.
I made a big pot of them (baby limas, actually, but it's the same stuff) last night with corn and some smoked pork thrown in. Sopped up the pot 'likker' with fresh cornbread.
Good stuff.Ditto on Brussels Sprouts. I love cabbage, but Brussels Sprouts have a special place with other vegetables I hate (asparagus, beets, squash).
I like baked potatoes with a some grated sharp cheddar and a dab of HOT green chile sour cream.
Post by: K Frame on September 07, 2007, 09:30:19 AM
Gotta agree with Gewehr about Brussel Sprouts. I like most vegetables cooked in a variety of ways, but I can't stand those tiny cabbages of death. I even like butterbeans.
Chris
Chris
You know, I just don't understand this...
You "point" madly whenever collard greens are mentioned, yet you don't like sprouts.
Hell, you don't like beets, and you hate peas.
Are you some kind of commie or something?
Post by: Chuck Dye on September 07, 2007, 11:20:09 PM
[liberal apologist's voice]It's not your fault![/liberal apologist's voice]
I concur on the grilled asparagus, recommend wrapping them in prosciutto and having some balsamic vinegar to apply drop by drop.
Sweet potatoes, Mike? Try Jamaican style: peel and cube to bite size, simmer in coconut milk, sprinkle with cayenne pepper to taste.