Nick Cramer wrote:
> Janet Wilder > wrote:
>> Susan wrote:
>>> Janet Wilder wrote:
>>>
>>>> I used to make it. I know about piercing squash. I once blew up an
>>>> acorn squash <g>
>>> Colorful, wunnit? :-)
>>>
>>> I had not heard of the paper towel. Usually one puts a little
>>>> water in the dish under the squash half.
>>> I put the paper towel under the squash because that's what instructions
>>> always used to say for potatoes, to preserve their moisture. Sometimes
>>> it's stupid, because it gets wet then cooks on to the turntable. I'm a
>>> slow learner.
>>>
>>> Susan
>> I do the potato paper towel thing. One little potato for 2 people.
>
> When nuking potatoes, I fork them all over, put them in a ceramic bowl with
> a little olive oil, roll them around to coat all over, then nuke away.
> Split open, add butter, sour cream, s&p and chives (or green onion rings),
> eat (including the skins). Works for me.
>

I poke holes in them, too. When they are done, I wrap them in aluminum
foil and let them sit for a little bit. Try it. It makes them taste more
like they were done in the oven. I think it's trapping the steam.

--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does