Re: baking potatoes
- From: TFM® <hillbillyboy@xxxxxxxxxxxxxxx>
- Date: Thu, 3 Jul 2008 06:14:44 -0400
"sf" <.> wrote in message news:3vao6419e1n4hi2btb2gni1l25jvi0991e@xxxxxxxxxx
OK, I've read about rolling in salt and someone mentioned recently
about inserting slivers of garlic. All sounds delicious!
I tried it tonight. Gah! How do I make the salt stick? Water didn't
make sense because the salt would "melt". Then I tried inserting
garlic slivers.... which was like trying to insert garlic into rock.
How do you make those holes? Use a meat cleaver? I ended up coating
the potato in evoo and sprinkling it with kosher salt, garlic granules
and coarse pepper (why not... I'd grind pepper on the skin anyway).
My final problem was what to do with it when it's in the oven... do I
just put it on the oven rack the way I usually do - or put something
under it because the skin will dry and things tend to fall off? I put
something under it. It's baking now. More news later (no news means
bad news).
In the mean time, I'd like to hear some clarifications from those who
have salted potato skins before baking or inserted slivers of garlic
into raw potato.
Oil.
Use 5w/30 in the winter, 15w/40 in the summer.
Or do like most folks and use olive oil.
TFM®
.
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