"jmcquown" > wrote in message
...
> 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.
>
> Jill

Sounds like it would be expensive! Cakes of rosin are used for violin bows,
but that would be too small. Powdered rosin is used for gymnasts and
dancers.