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.

--
Food is an important part of a balanced diet.