Julie Bove wrote:
>
> > wrote in message
> ...
>> On Wed, 3 Oct 2018 21:36:46 -0400, Ed Pawlowski > wrote:
>>
>>> I've been making baked potatoes for years, sometimes excellent, other
>>> times less so. Last Saturday I watched an episode of America's Test
>>> Kitchen and they showed what they found to be best.
>>>
>>> Make a simple brine of salt and water. Poke the russet potato with a
>>> fork about three times on a side. Roll the potatoes in the brind for a
>>> short time, a minutes or less is ok.
>>>
>>> In a 450 degree oven, bake the potatoes to about 205 internal, about 45
>>> to 60 minutes depending on size. Brush the spuds with cooking oul and
>>> return them to the oven until they reach about 215. Remove from oven,
>>> cut the top, add butter.
>>>
>>> They were fluffy inside and the skin was nice and crispy. One of the
>>> best I ever made. I never thought about going by temperature.
>>
>> The typos made it confusing... are you taking lessons from Duh'whine?
>> I've never had a problem with baked potatoes... 375º for an hour
>> always works well. Longer cooking is always better... another half
>> hour makes for crisper skin. Went shopping at BJs today, got a ten
>> pound bag of Chefs potatoes, each over a half pound of perfect spuds,
>> none damaged.
>> I don't know about elsewhere but BJs here has the best produce... too
>> bad it's a 40 mile drive each way.
>
> The business Costco has HUGE Russets but I think it's a 40 pound bag. No
> way could we eat that many, even if I gave some to all of my friends but
> one bag costs very little.

A 40 lb bag wouldn't even be enough for *one* meal cooked by Popeye.