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
>

Beignets are more like donuts. When you cook sopapillas, they puff up,
so they are hollow in the middle. I sprinkle them with powdered sugar
and serve them with honey. Like Gloria mentioned, you tear them open,
put honey in the middle then eat them. You could drizzle honey on the
outside, but where is the fun in that? lol


My mother made these when I was a child, then I made them for my
children. My younger son stopped eating honey when he was 7, because he
heard honey was bee vomit. He started eating his with powdered sugar, only.


Becca