- From: "Nunya Bidnits" <nunyabidnits@xxxxxxxxxxxxxxxxxxxxxxxxx>
- Date: Thu, 7 Jan 2010 15:22:26 -0600
In article <hi5cg4$bn0$1@xxxxxxxxxxxxxxxxxxxxxxxxxx>,
"Nunya Bidnits" <nunyabidnits@xxxxxxxxxxxxxxxxxxxxxxxxx> wrote:
Don't slice the spuds. Wrap them in foil and place them on a rock on
the edge of the campfire. Coal roast them whole. ;-d
But what about the butter flavor, and s&p, and what about adding
onions and peppers? I grant you can easily bake a potato next to a
campfire but it's little different from being baked in an oven.
I add butter, salt and pepper AFTER they are cooked.
And I don't like onions and peppers in my baked spuds.
I'm a purist. ;-d
Simpler is gooder, but that' a personal opinion! ;-)
And that would be the difference, what I was describing is definitely not a
recipe for baked spuds. If I wanted bakers I'd do exactly as you suggested
with an open fire.
It's a combination of frying and steaming, which I just avoid quantifying by
just calling them camp potatoes.
MartyB in KC