jmcquown said...

> "Jean B." > wrote in message
> ...
>> Andy wrote:
>>> jmcquown said...
>>>
>>>> "Sqwertz" > wrote in message
>>>> ...
>>>>> On Tue, 30 Jun 2009 18:51:16 -0700 (PDT), metspitzer wrote:
>>>>>
>>>>>> Anyone think loading the outside of a potato with salt changes
>>>>>> anything?
>>>>> It changes the texture and flavor of the skin, for sure. I bake
>>>>> mine in butter and salted foil for 2/3rds of the cook, then unwrap
>>>>> for the remainder.
>>>>>
>>>>> There are several recipes/methods for cooking them entirely in rock
>>>>> salt (this may even be how Red Loobster does them)
>>>>>
>>>>> -sw
>>>>
>>>> I don't know how Red Lobster does them these days. When I worked
>>>> there they lightly brushed the tops with oil and sprinkled them with
>>>> coursely flaked salt. They baked multiple trays of about 50 potatoes
>>>> at a time in a very large oven.
>>>>
>>>> Jill
>>>
>>>
>>> Why potato skins get such attention is beyond belief.
>>>
>>> It's on a par with eating carrot peels or peanut shells!
>>>
>>> It just ain't right, I do declare!
>>>
>>> Andy
>>
>> Oh, I have to disagree. Potato skins are yummy!
>>
>> --
>> Jean B.
>
>
>
> Yep, especially when they're nice and crispy! This is why I don't
> understand people who microwave potatoes and call them "baked"... they
> aren't baked, they're nuked. Sure, you can cook a potato in the jacket
> in a microwave, but it's certainly nothing like a properly baked potato
> with a yummy crispy salted skin!
>
> Jill


I've cooked a lot of foods in the microwave but never a potato!

Andy