On Aug 25, 1:46?pm, Steve Y > wrote:
> The key point for me here is what do people expect of a baked potato ?
>
> If doesn't have a crunchy skin then it isn't a baked potato for me. My
> other half used to "bake " her spuds in the microwave but has since
> learnt her lesson.
>
> How much more expensive are these than fresh spuds ? I think I
> calculated $50 US for 10lbs , ie $5 /lb or 2.50/lb, seems way OTT
>
> Steve

Just this AM drove into town cause I had banking to do, and got my
mail from my POB, and gased up my guzzler, stopped at the liquor store
for a 2 litre bottle each Crystal Palace vodka n' gin (sqwertz will
orgasm), and walked next door to the local Grand Union; got a 30 can
case of Genessee cream ale, eight 2 liter jugs black cherry soda, 4
bottles quinine, and a 5lb bag of new potatoes, was on sale (if it's a
sale) $2.49... was a mountain high stack right inside the door, looks
like very nice spuds, they're those long ones... will make a lovely
batch of German style potato salad. I't too hot now to light the oven
for anything.... I don't do baked potatoes during the warm months and
not all that often during winter either, I typically buy the waxy
potatoes as I prefer them roasted... just scrub well, towel dry,
lightly oil, salt and pepper. Spread em in a big pan and roast until
toasty brown and puffed.... it's 91F and humid, but I just got a
sudden urge for meat loaf, gravy, and roast new potatoes... will have
to wait. I got left over grilled chick tiddy and squash... got about
a pound of green beans I picked yesterday too, but I think those are
slated for freezing, will be good in a
winter soup.

I ain't gonna pay anyone to roast my potatoes, that's like buying ice
in the winter.

Sheldon