Wayne Boatwright > wrote in
6.120:

> On Thu 03 Jul 2008 11:45:00a, Dimitri told us...
>
>>
>> "sf" <.> wrote in message
>> ...
>>>
>>> OK, I've read about rolling in salt and someone mentioned recently
>>> about inserting slivers of garlic. All sounds delicious!
>>
>> <snip_
>>
>>> TIA
>>>
>>>
>>
>>
>> Ok I think we've discussed about every way of "roasting" or baking the
>> potato.
>>
>> Now the next questions is: What to put on the inside once that fluffy
>> rascal has been opened?
>>
>> Butter
>> Sour Cream
>> Bacon
>> Chives
>> Cheddar cheese
>> Some of the above
>> All of the above
>>
>> OR
>>
>>
>
> Probably any combination of the above, but probably not all of them at
> once.
>

I'm a firm believer in that Red Waxy potatoes make for the best bakers,
hell the best overall potato is the red waxy. In fact I've never met a
white starchy potato I've liked used for anything. Shocking isn't it.

--

The house of the burning beet-Alan

On Thu, 03 Jul 2008 19:06:02 GMT, hahabogus > wrote:

>I'm a firm believer in that Red Waxy potatoes make for the best bakers,
>hell the best overall potato is the red waxy. In fact I've never met a
>white starchy potato I've liked used for anything. Shocking isn't it.

Yes it is. You're now officially weird.




--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

In article >,
hahabogus > wrote:


> > On Thu 03 Jul 2008 11:45:00a, Dimitri told us...

> >> Now the next questions is: What to put on the inside once that fluffy
> >> rascal has been opened?

> I'm a firm believer in that Red Waxy potatoes make for the best bakers,
> hell the best overall potato is the red waxy. In fact I've never met a
> white starchy potato I've liked used for anything. Shocking isn't it.

I don't like fluffy potatoes. I like them to have some texture. I
don't like it when somebody squooshes them after cutting a slit in the
top.

And I like blue cheese salad dressing on them.

--
Dan Abel
Petaluma, California USA

hahabogus wrote:

> Wayne Boatwright > wrote in
> 6.120:
>
>
>>On Thu 03 Jul 2008 11:45:00a, Dimitri told us...
>>
>>
>>>"sf" <.> wrote in message
...
>>>
>>>>OK, I've read about rolling in salt and someone mentioned recently
>>>>about inserting slivers of garlic. All sounds delicious!
>>>
>>><snip_
>>>
>>>
>>>>TIA
>>>>
>>>>
>>>
>>>
>>>Ok I think we've discussed about every way of "roasting" or baking the
>>>potato.
>>>
>>>Now the next questions is: What to put on the inside once that fluffy
>>>rascal has been opened?
>>>
>>>Butter
>>>Sour Cream
>>>Bacon
>>>Chives
>>>Cheddar cheese
>>>Some of the above
>>>All of the above
>>>
>>> OR
>>>
>>>
>>
>>Probably any combination of the above, but probably not all of them at
>>once.
>>
>
>
> I'm a firm believer in that Red Waxy potatoes make for the best bakers,
> hell the best overall potato is the red waxy. In fact I've never met a
> white starchy potato I've liked used for anything. Shocking isn't it.

Yes, it is shocking (gasp!) as the russet is the best potato
for baking and for mashing and for most other things
as well (classic potato salad, fer instance). I rarely
use any other potatoes but I occasionally use red potatoes
for certain specific dishes and Yukon golds are nice for
some things.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally > wrote in news:g4tkal$1db$3
@usenet01.srv.cis.pitt.edu:

> Yes, it is shocking (gasp!) as the russet is the best potato
> for baking and for mashing and for most other things

In your oppinion not in mine...And to me... mine is what counts.

--

The house of the burning beet-Alan

On Mon 07 Jul 2008 10:42:40a, hahabogus told us...

> Kate Connally > wrote in news:g4tkal$1db$3
> @usenet01.srv.cis.pitt.edu:
>
>> Yes, it is shocking (gasp!) as the russet is the best potato for
>> baking and for mashing and for most other things
>
> In your oppinion not in mine...And to me... mine is what counts.
>

No argument there, Alan. It's all about you. :-)

Isn't that true for most of us? I've never understood why arguing the
point was necessary. In cooking, no one and everyone wins (for
themselves).

--
Wayne Boatwright
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Monday, 07(VII)/07(VII)/08(MMVIII)
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Cats know licking or batting the empty
food dish around will make food appear.
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