On 9/19/2013 2:03 AM, sf wrote:
> On Wed, 18 Sep 2013 18:14:41 -0400, jmcquown >
> wrote:
>
>> Ah ha! I knew rosin baked potatoes had been discussed before here, but
>> it was *many* years ago:
>>
>> http://bigspud.com/files/pbakedresin.htm
>>
>> I just happened to be flipping through a cookbook called 'Bayou
>> Cuisine'. (It belonged to my mother, probably given to her. She wasn't
>> particularly interested in cooking.)
>>
>> Anyway, it says to melt 10-15 lbs. of rosin/resin in a deep cast iron
>> kettle. When melted and bubbling lightly drop in potatoes of medium to
>> large size. After 45 minutes to an hour the potatoes rise to the
>> surface and are cooked another 15 minutes. Remove with iron tongs and
>> place on a piece of heavy butcher paper, or newspaper, which is twisted
>> around it to form a jacket. Cut through the paper and potato and serve
>> it topped with butter, salt & pepper.
>>
>> So, they aren't really "baked", they're boiled in pine rosin/resin. I
>> remember having one of these "baked" potatoes these *many* years ago at
>> Cracker Barrel.
>>
>> I wouldn't have any idea where to buy pine rosin/resin if I were so
>> inclined to make something like this. Still, it's an interesting
>> cooking concept.
>>
>
> No idea what rosin is, but that won't stop me from thinking this
> concept sounds absolutely terrible. How do you bake an item when it
> is being boiled? Seeing that a "Cracker Barrel" recipe is #2 on the
> Google hit list doesn't make it any better.
>
It's pine resin/sap. Obviously the potatoes aren't "baked", but they're
served like bake potatoes. Split open, add butter, sour cream if
desired. You don't eat the skin, which is covered with paper.

Jill