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

"Michael "Dog3"" > ha scritto nel messaggio
>> Now the next questions is: What to put on the inside once that fluffy
>> rascal has been opened?

Shrimp salad

Ophelia wrote:

> Kate Connally wrote:
>
>>Bob Terwilliger wrote:
>>
>>>sf wrote:
>>>
>>>
>>>>OK, I've read about rolling in salt and someone mentioned recently
>>>>about inserting slivers of garlic. All sounds delicious!
>>>>
>>>>I tried it tonight. Gah! How do I make the salt stick?
>>>
>>>
>>>Butter the outside of the potato, then sprinkle with coarse salt. Oil
>>>will work too, but I like butter better.
>>
>>Betty Botter bought some butter
>>But, she said, my butter's bitter.
>>If I put it in my batter
>>It will make my batter bitter.
>>But a bit of better butter
>>Will make my batter better.
>>So she bought a bit of better butter,
>>Better than her bitter butter
>>And she put it in her batter
>>And her batter was not bitter,
>>So 'twas better Betty Botter
>>Bought a bit of better butter.
>>
>>Kate
>
>
> *applause*

Thank you. (Bowing). I'll be performing this
piece later this month at the Comedy Club along
with "The Old Lady Who Swallowed a Fly" and "Jabberwocky".
Please come and bring your friends.

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?

Woolstitcher wrote:

> "Kate Connally" > wrote in message
> ...
>
>>Bob Terwilliger wrote:
>>
>>>sf wrote:
>>>
>>>
>>>>OK, I've read about rolling in salt and someone mentioned recently
>>>>about inserting slivers of garlic. All sounds delicious!
>>>>
>>>>I tried it tonight. Gah! How do I make the salt stick?
>>>
>>>
>>>Butter the outside of the potato, then sprinkle with coarse salt. Oil
>>>will work too, but I like butter better.
>>
>>Betty Botter bought some butter
>>But, she said, my butter's bitter.
>>If I put it in my batter
>>It will make my batter bitter.
>>But a bit of better butter
>>Will make my batter better.
>>So she bought a bit of better butter,
>>Better than her bitter butter
>>And she put it in her batter
>>And her batter was not bitter,
>>So 'twas better Betty Botter
>>Bought a bit of better butter.
>>
>>Kate
>>
>>
>>--
>
>
> Thanks, now to teach that to my 5 year old. She will love it.

It's great for long car trips. Our family has been
doing this one and other poems and songs on car trips
for 50 years.

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?

On Thu, 3 Jul 2008 18:36:22 -0400, "kilikini"
> wrote:

>jmcquown wrote:
>> Lou Decruss > wrote:
>>> On Thu, 03 Jul 2008 13:24:18 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>> http://www.thespicehouse.com/spices/...port-seasoning
>>>
>>> BTW, The Spice House is much better than Penzeys.
>>>
>> No flames I thought The Spice House is owned/operated by someone
>> in the same family as the Penzey's folks? Maybe I misread this
>> someplace...
>> Jill
>
>You're absolutely correct, Jill. It's owned by either an in-law or a
>parent; I'm not sure. Both stores originated in the Milwaukee area.

It's a SIL. Here's a chowhound conversation comparing the two. It
seems the older generation has a "retirement project" going on too.

http://www.chowhound.com/topics/349077

Lou

"Kate Connally" > wrote in message
...
>
> Please come and bring your friends.

I'd bring some friends if I had any. As for the "please come" part, thank
you for the encouragement.

Would like to see someone perform _Jabberwocky_, tho. It's one of my
all-time favourites.

Dimitri wrote:

>
> "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

Well, I put lots of butter, then I salt and pepper it.
then I dump a ton of sour cream on top of all that and
sprinkle with dried dill weed. Bacon and cheddar would
be good also instead of the dill weed, everything else
the same.

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?

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?

Michael "Dog3" wrote:

> "Dimitri" >
> : in rec.food.cooking
>
>
>>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
>
>
> The standard around here is butter, sour cream and chives. However, we
> have used some or all of the ingredients on them at one time. I have
> been known to put cheddar cheese and chili on them too, with some diced
> green bell pepper and diced onion.
>
> Michael

Yum, that sounds lovely.

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

"Kate Connally" > wrote in message
...
> Dimitri wrote:
>
>>
>> "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
>
> Well, I put lots of butter, then I salt and pepper it.
> then I dump a ton of sour cream on top of all that and
> sprinkle with dried dill weed. Bacon and cheddar would
> be good also instead of the dill weed, everything else
> the same.
>
> Kate

We did much the same on Saturday night. We added the cheese though and a
sprinkle of homemade lemon pepper. Quite good.

Cindi


>
>
> --
> 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?
>

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

Kate Connally wrote:
> Dimitri wrote:
>
>>
>> "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
>
>
> Well, I put lots of butter, then I salt and pepper it.
> then I dump a ton of sour cream on top of all that and
> sprinkle with dried dill weed. Bacon and cheddar would
> be good also instead of the dill weed, everything else
> the same.
>
> Kate
>
>
There are quite a few French recipes for stuffing baked potatoes, here's
one of my favorites

Filets de sole Olga
---------------------

Bake as many good sized well washed potatoes as there are fillet of
sole. As soon as cooked, cut off the tops or sides and empty them so as
to form cases, leaving 1/4 inch thickness of potato.

Fold the fillets and shallow poach with a little fish stock. Cover the
bottom of the potato cases with a tablespoon of cooked shelled prawns
mixed with a little sauce vin blanc; drain the cooked fillets and place
one in each potato then cover with sufficient sauce mornay to completely
fill the cases. Sprinkle with grated Parmesan cheese and gratinate
quickly in a very hot oven.
---
JL

The UnInmate wrote:

> "Kate Connally" > wrote in message
> ...
>
>>Please come and bring your friends.
>
>
> I'd bring some friends if I had any. As for the "please come" part, thank
> you for the encouragement.
>
> Would like to see someone perform _Jabberwocky_, tho. It's one of my
> all-time favourites.

Well, it's more of a dramatic recitation than a actual
performance. Nevertheless, it's quite good, if I do say
so myself.

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:
> Ophelia wrote:
>
>> Kate Connally wrote:
>>
>>> Bob Terwilliger wrote:
>>>
>>>> sf wrote:
>>>>
>>>>
>>>>> OK, I've read about rolling in salt and someone mentioned recently
>>>>> about inserting slivers of garlic. All sounds delicious!
>>>>>
>>>>> I tried it tonight. Gah! How do I make the salt stick?
>>>>
>>>>
>>>> Butter the outside of the potato, then sprinkle with coarse salt.
>>>> Oil will work too, but I like butter better.
>>>
>>> Betty Botter bought some butter
>>> But, she said, my butter's bitter.
>>> If I put it in my batter
>>> It will make my batter bitter.
>>> But a bit of better butter
>>> Will make my batter better.
>>> So she bought a bit of better butter,
>>> Better than her bitter butter
>>> And she put it in her batter
>>> And her batter was not bitter,
>>> So 'twas better Betty Botter
>>> Bought a bit of better butter.
>>>
>>> Kate
>>
>>
>> *applause*
>
> Thank you. (Bowing). I'll be performing this
> piece later this month at the Comedy Club along
> with "The Old Lady Who Swallowed a Fly" and "Jabberwocky".
> Please come and bring your friends.

Heh! If i can get my broomstick revved up in time I most certainly will

--
Life sometimes gives you a second chance.