I am a big fan of eating a baked potato skin and all.

One of my favorite restaurants is Red Lobster, but I don't eat their
potato skins. They are loaded with salt.

The salt doesn't seem to change the flavor of the potato inside for
me.

Anyone think loading the outside of a potato with salt changes
anything?

"metspitzer" > wrote in message
...
>I am a big fan of eating a baked potato skin and all.
>
> One of my favorite restaurants is Red Lobster, but I don't eat their
> potato skins. They are loaded with salt.
>
> The salt doesn't seem to change the flavor of the potato inside for
> me.
>
> Anyone think loading the outside of a potato with salt changes
> anything?
>
>
I always lightly oil or butter then salt the outside of baking potatoes.
But then, I eat the nice crispy skin, too, not just the inside of the
potato.

Jill

On Tue 30 Jun 2009 08:35:17p, jmcquown told us...

> "metspitzer" > wrote in message
> ...
>>I am a big fan of eating a baked potato skin and all.
>>
>> One of my favorite restaurants is Red Lobster, but I don't eat their
>> potato skins. They are loaded with salt.
>>
>> The salt doesn't seem to change the flavor of the potato inside for
>> me.
>>
>> Anyone think loading the outside of a potato with salt changes
>> anything?
>>
>>
> I always lightly oil or butter then salt the outside of baking potatoes.
> But then, I eat the nice crispy skin, too, not just the inside of the
> potato.
>
> Jill
>
>

I like salt on the oiled skin, too. I usually use a moderately coarse
Kosher salt.

--
Wayne Boatwright
------------------------------------------------------------------------
Never work before breakfast; if you have to work before breakfast,
eat your breakfast first. ~Josh Billings

On Jul 1, 12:12*am, Wayne Boatwright >
wrote:
> On Tue 30 Jun 2009 08:35:17p, jmcquown told us...
>
>
>
>
>
> > "metspitzer" > wrote in message
> ...
> >>I am a big fan of eating a baked potato skin and all.
>
> >> One of my favorite restaurants is Red Lobster, but I don't eat their
> >> potato skins. *They are loaded with salt.
>
> >> The salt doesn't seem to change the flavor of the potato inside for
> >> me.
>
> >> Anyone think loading the outside of a potato with salt changes
> >> anything?
>
> > I always lightly oil or butter then salt the outside of baking potatoes..
> > But then, I eat the nice crispy skin, too, not just the inside of the
> > potato.
>
> > Jill
>
> I like salt on the oiled skin, too. I usually use a moderately coarse
> Kosher salt.
>
> --
> * * * * * * * * * * * * * * Wayne Boatwright * * * * * * * * * * * * * *
> ------------------------------------------------------------------------
> * *Never work before breakfast; if you have to work before breakfast, *
> * * * * * * * *eat your breakfast first. *~Josh Billings * * * * * * *- Hide quoted text -
>
> - Show quoted text -

Ditto. Plus the oil makes the skin nice & crispy. Delicious (and I
always eat the skin anyway no matter how it's made).

Kris

"Kris" > wrote in message
...
On Jul 1, 12:12 am, Wayne Boatwright >
wrote:
> On Tue 30 Jun 2009 08:35:17p, jmcquown told us...
>
>
>
>
>
> > "metspitzer" > wrote in message
> ...
> >>I am a big fan of eating a baked potato skin and all.
>
> >> One of my favorite restaurants is Red Lobster, but I don't eat their
> >> potato skins. They are loaded with salt.
>
> >> The salt doesn't seem to change the flavor of the potato inside for
> >> me.
>
> >> Anyone think loading the outside of a potato with salt changes
> >> anything?
>
> > I always lightly oil or butter then salt the outside of baking potatoes.
> > But then, I eat the nice crispy skin, too, not just the inside of the
> > potato.
>
> > Jill
>
> I like salt on the oiled skin, too. I usually use a moderately coarse
> Kosher salt.
>
> --
> Wayne Boatwright
> ------------------------------------------------------------------------
> Never work before breakfast; if you have to work before breakfast,
> eat your breakfast first. ~Josh Billings - Hide quoted text -
>
> - Show quoted text -

Ditto. Plus the oil makes the skin nice & crispy. Delicious (and I
always eat the skin anyway no matter how it's made).

That's not true. Oiling potato skins prior to baking makes the skins come
out only somewhat crisper than foil wrapped.... the oil seals the potato
skin and so it steams... oil will make peeled potatoes crisp because
starchy foods crisp when fried but not while in their jackets because potato
skin contains very little starch and the fact that it retains water just
below the skin the oil will not reach a high enough temperature to fry (like
skin emmolient), not until the potato is too dried out and begins to burn...
burned is not crisp, not to me. For the crispest skin bake spuds in jackets
dry, with nothing on them, and pierce the skins in several places... this
does double duty, it keeps pressure from building so potatoes don't explode
and permits moisture to more readily escape, producing a drier inside with a
crisper skin.

I never order spuds baked in jackets at restaurants, they never properly
clean the skins. It's easy enough to bake spuds at home, but I rarely
prepare french fries because that is more difficult at home, so for me
eating out is a good time to order fries. And for most folks fries are no
more fattening than baked, not from what I constantly observe folks add to
baked; whatever is available and in quantity, butter, sour cream, and
cheese... lots.... they only remember the pinch of chives and so the
pinheads believe they ate a salad. LOL And from I've seen folks add to a
salad there is no way it's diet food.

Wayne Boatwright wrote:
> I like salt on the oiled skin, too. I usually use a moderately coarse
> Kosher salt.

What makes salt, Kosher?

In article >,
"Ophelia" > wrote:

> Wayne Boatwright wrote:
> > I like salt on the oiled skin, too. I usually use a moderately coarse
> > Kosher salt.
>
> What makes salt, Kosher?

It's blessed by the pope?

<g>
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Omelet wrote:
> In article >,
> "Ophelia" > wrote:
>
>> Wayne Boatwright wrote:
>>> I like salt on the oiled skin, too. I usually use a moderately
>>> coarse Kosher salt.
>>
>> What makes salt, Kosher?
>
> It's blessed by the pope?
>
> <g>

*snort*

Ophelia wrote on Wed, 1 Jul 2009 18:14:58 +0100:

> Wayne Boatwright wrote:
>> I like salt on the oiled skin, too. I usually use a
>> moderately coarse Kosher salt.

> What makes salt, Kosher?

Nothing really. Kosher salt is really kosherizing salt, suitable for
removing any ot the surface blood that bothers observant Jews.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton wrote:
> Ophelia wrote on Wed, 1 Jul 2009 18:14:58 +0100:
>
>> Wayne Boatwright wrote:
>>> I like salt on the oiled skin, too. I usually use a
>>> moderately coarse Kosher salt.
>
>> What makes salt, Kosher?
>
> Nothing really. Kosher salt is really kosherizing salt, suitable for
> removing any ot the surface blood that bothers observant Jews.

Ok, thanks James. It is just way way people speak of it... I added Kosher
salt! It sounds as if it is something very special or something very
different.

At the end of the day, it is just salt, yes?

"O'Failure" wrote:
>
> What makes salt, Kosher?
>
Circumcision.... a great job for you, O'Failure... sucking off salty
foreskins.

"brooklyn1" > wrote in message
...
> "O'Failure" wrote:
>>
>> What makes salt, Kosher?
>>
> Circumcision.... a great job for you, O'Failure... sucking off salty
> foreskins.
>

When you die a whole lot of ugly is going underground. Or up in smoke

jmcquown wrote on Tue, 30 Jun 2009 23:35:17 -0400:

> "metspitzer" > wrote in message
> ...
>> I am a big fan of eating a baked potato skin and all.
>>
>> One of my favorite restaurants is Red Lobster, but I don't
>> eat their potato skins. They are loaded with salt.
>>
>> The salt doesn't seem to change the flavor of the potato
>> inside for me.
>>
>> Anyone think loading the outside of a potato with salt
>> changes anything?
>>
> I always lightly oil or butter then salt the outside of baking
> potatoes. But then, I eat the nice crispy skin, too, not just the
> inside of the potato.

I like the skin of a baked potato too but, while IMHO a little salt is
needed, I don't want enough that it can see the crystals.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Tue, 30 Jun 2009 18:51:16 -0700 (PDT), metspitzer wrote:

> Anyone think loading the outside of a potato with salt changes
> anything?

It changes the texture and flavor of the skin, for sure. I bake
mine in butter and salted foil for 2/3rds of the cook, then unwrap
for the remainder.

There are several recipes/methods for cooking them entirely in rock
salt (this may even be how Red Loobster does them)

-sw

"Sqwertz" > wrote in message
...
> On Tue, 30 Jun 2009 18:51:16 -0700 (PDT), metspitzer wrote:
>
>> Anyone think loading the outside of a potato with salt changes
>> anything?
>
> It changes the texture and flavor of the skin, for sure. I bake
> mine in butter and salted foil for 2/3rds of the cook, then unwrap
> for the remainder.
>
> There are several recipes/methods for cooking them entirely in rock
> salt (this may even be how Red Loobster does them)
>
> -sw


I don't know how Red Lobster does them these days. When I worked there they
lightly brushed the tops with oil and sprinkled them with coursely flaked
salt. They baked multiple trays of about 50 potatoes at a time in a very
large oven.

Jill

jmcquown said...

> "Sqwertz" > wrote in message
> ...
>> On Tue, 30 Jun 2009 18:51:16 -0700 (PDT), metspitzer wrote:
>>
>>> Anyone think loading the outside of a potato with salt changes
>>> anything?
>>
>> It changes the texture and flavor of the skin, for sure. I bake
>> mine in butter and salted foil for 2/3rds of the cook, then unwrap
>> for the remainder.
>>
>> There are several recipes/methods for cooking them entirely in rock
>> salt (this may even be how Red Loobster does them)
>>
>> -sw
>
>
> I don't know how Red Lobster does them these days. When I worked there
> they lightly brushed the tops with oil and sprinkled them with coursely
> flaked salt. They baked multiple trays of about 50 potatoes at a time
> in a very large oven.
>
> Jill


Why potato skins get such attention is beyond belief.

It's on a par with eating carrot peels or peanut shells!

It just ain't right, I do declare!

Andy

Andy wrote:
> jmcquown said...
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Tue, 30 Jun 2009 18:51:16 -0700 (PDT), metspitzer wrote:
>>>
>>>> Anyone think loading the outside of a potato with salt changes
>>>> anything?
>>> It changes the texture and flavor of the skin, for sure. I bake
>>> mine in butter and salted foil for 2/3rds of the cook, then unwrap
>>> for the remainder.
>>>
>>> There are several recipes/methods for cooking them entirely in rock
>>> salt (this may even be how Red Loobster does them)
>>>
>>> -sw
>>
>> I don't know how Red Lobster does them these days. When I worked there
>> they lightly brushed the tops with oil and sprinkled them with coursely
>> flaked salt. They baked multiple trays of about 50 potatoes at a time
>> in a very large oven.
>>
>> Jill
>
>
> Why potato skins get such attention is beyond belief.
>
> It's on a par with eating carrot peels or peanut shells!
>
> It just ain't right, I do declare!
>
> Andy

Oh, I have to disagree. Potato skins are yummy!

--
Jean B.

"Jean B." > wrote in message
...
> Andy wrote:
>> jmcquown said...
>>
>>> "Sqwertz" > wrote in message
>>> ...
>>>> On Tue, 30 Jun 2009 18:51:16 -0700 (PDT), metspitzer wrote:
>>>>
>>>>> Anyone think loading the outside of a potato with salt changes
>>>>> anything?
>>>> It changes the texture and flavor of the skin, for sure. I bake
>>>> mine in butter and salted foil for 2/3rds of the cook, then unwrap
>>>> for the remainder.
>>>>
>>>> There are several recipes/methods for cooking them entirely in rock
>>>> salt (this may even be how Red Loobster does them)
>>>>
>>>> -sw
>>>
>>> I don't know how Red Lobster does them these days. When I worked there
>>> they lightly brushed the tops with oil and sprinkled them with coursely
>>> flaked salt. They baked multiple trays of about 50 potatoes at a time
>>> in a very large oven.
>>>
>>> Jill
>>
>>
>> Why potato skins get such attention is beyond belief.
>>
>> It's on a par with eating carrot peels or peanut shells!
>>
>> It just ain't right, I do declare!
>>
>> Andy
>
> Oh, I have to disagree. Potato skins are yummy!
>
> --
> Jean B.



Yep, especially when they're nice and crispy! This is why I don't
understand people who microwave potatoes and call them "baked"... they
aren't baked, they're nuked. Sure, you can cook a potato in the jacket in a
microwave, but it's certainly nothing like a properly baked potato with a
yummy crispy salted skin!

Jill

On 2009-07-01 04:21:03 -0700, "Jean B." > said:

> Andy wrote:
>> jmcquown said...
>>
>>> "Sqwertz" > wrote in message
>>> ...
>>>> On Tue, 30 Jun 2009 18:51:16 -0700 (PDT), metspitzer wrote:
>>>>
>>>>> Anyone think loading the outside of a potato with salt changes
>>>>> anything?
>>>> It changes the texture and flavor of the skin, for sure. I bake
>>>> mine in butter and salted foil for 2/3rds of the cook, then unwrap
>>>> for the remainder.
>>>>
>>>> There are several recipes/methods for cooking them entirely in rock
>>>> salt (this may even be how Red Loobster does them)
>>>>
>>>> -sw
>>>
>>> I don't know how Red Lobster does them these days. When I worked there
>>> they lightly brushed the tops with oil and sprinkled them with coursely
>>> flaked salt. They baked multiple trays of about 50 potatoes at a time
>>> in a very large oven.
>>>
>>> Jill
>>
>>
>> Why potato skins get such attention is beyond belief.
>>
>> It's on a par with eating carrot peels or peanut shells!
>>
>> It just ain't right, I do declare!
>>
>> Andy
>
> Oh, I have to disagree. Potato skins are yummy!

Ah, yes. And if you want any nutrition from a potato other than
carbohydrates you must absolutely eat the skin!
--

thepixelfreak

On Wed, 01 Jul 2009 04:13:05 -0500, Andy wrote:

> Why potato skins get such attention is beyond belief.

Considering the shit you eat every day, and have the lack of sense
to actually *brag* about, it's no wonder you can't imagine decent
food.

-sw

Andy wrote:
> jmcquown said...
>
>
>> "Sqwertz" > wrote in message
>> ...
>>
>>> On Tue, 30 Jun 2009 18:51:16 -0700 (PDT), metspitzer wrote:
>>>
>>>
>>>> Anyone think loading the outside of a potato with salt changes
>>>> anything?
>>>>
>>> It changes the texture and flavor of the skin, for sure. I bake
>>> mine in butter and salted foil for 2/3rds of the cook, then unwrap
>>> for the remainder.
>>>
>>> There are several recipes/methods for cooking them entirely in rock
>>> salt (this may even be how Red Loobster does them)
>>>
>>> -sw
>>>
>> I don't know how Red Lobster does them these days. When I worked there
>> they lightly brushed the tops with oil and sprinkled them with coursely
>> flaked salt. They baked multiple trays of about 50 potatoes at a time
>> in a very large oven.
>>
>> Jill
>>
>
>
> Why potato skins get such attention is beyond belief.
>
> It's on a par with eating carrot peels or peanut shells!
>
> It just ain't right, I do declare!
>
> Andy
>

Beignets are more like donuts. When you cook sopapillas, they puff up,
so they are hollow in the middle. I sprinkle them with powdered sugar
and serve them with honey. Like Gloria mentioned, you tear them open,
put honey in the middle then eat them. You could drizzle honey on the
outside, but where is the fun in that? lol


My mother made these when I was a child, then I made them for my
children. My younger son stopped eating honey when he was 7, because he
heard honey was bee vomit. He started eating his with powdered sugar, only.


Becca

In article >, Andy > wrote:

> jmcquown said...
>
> > "Sqwertz" > wrote in message
> > ...
> >> On Tue, 30 Jun 2009 18:51:16 -0700 (PDT), metspitzer wrote:
> >>
> >>> Anyone think loading the outside of a potato with salt changes
> >>> anything?
> >>
> >> It changes the texture and flavor of the skin, for sure. I bake
> >> mine in butter and salted foil for 2/3rds of the cook, then unwrap
> >> for the remainder.
> >>
> >> There are several recipes/methods for cooking them entirely in rock
> >> salt (this may even be how Red Loobster does them)
> >>
> >> -sw
> >
> >
> > I don't know how Red Lobster does them these days. When I worked there
> > they lightly brushed the tops with oil and sprinkled them with coursely
> > flaked salt. They baked multiple trays of about 50 potatoes at a time
> > in a very large oven.
> >
> > Jill
>
>
> Why potato skins get such attention is beyond belief.
>
> It's on a par with eating carrot peels or peanut shells!
>
> It just ain't right, I do declare!
>
> Andy

Mm, disagree. ;-) The crispy baked skin is my favorite part.
After I mash the centers with butter and scoop most of that out with a
spoon (then eat it), I quarter the remaining skin and potato, then wrap
it around a small strip of cold butter and eat it like a taco shell. ;-d

When I hit my goal weight (probably in another year), that's the one
thing I am going to have is a damned baked potato!

At "Outback" with a steak...

I've not had a baked spud for a couple of years now. <sigh>
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Omelet said...

> Mm, disagree. ;-) The crispy baked skin is my favorite part.


Yeah, yeah, yeah! On the potato skins front, I realize I'm fighting an uphill
battle.

Andy

"metspitzer" > wrote in message
...
>I am a big fan of eating a baked potato skin and all.
>
> One of my favorite restaurants is Red Lobster, but I don't eat their
> potato skins. They are loaded with salt.
>
> The salt doesn't seem to change the flavor of the potato inside for
> me.
>
> Anyone think loading the outside of a potato with salt changes
> anything?
>
Sure, the salt makes the potato taste salty, like how salt makes pretzels
taste salty. Some produce sections sell "Salt Potatoes", a five pound sack
of spuds that also contains a bag of salt for adding to the potato boiling
water. Some folks like salty potaotes, just like some like lots of salt on
fries.

If you are not going to eat and enjoy the skin, why serve baked potaoes
in the first place ?

Adding salt (or rubbing with olive oil) is just a way of crisping the
skins in my opinion. Other factors play such as the variety of spud you
use and how hot your oven is. I would still prefer to cook mine in the
ash pan under our fire without foil but am not allowed to by 'er
indoors. Wrapped in foil, they don't crisp as well

S

metspitzer wrote:
> I am a big fan of eating a baked potato skin and all.
>
> One of my favorite restaurants is Red Lobster, but I don't eat their
> potato skins. They are loaded with salt.
>
> The salt doesn't seem to change the flavor of the potato inside for
> me.
>
> Anyone think loading the outside of a potato with salt changes
> anything?
>

In article
>,
metspitzer > wrote:

> I am a big fan of eating a baked potato skin and all.
>
> One of my favorite restaurants is Red Lobster, but I don't eat their
> potato skins. They are loaded with salt.
>
> The salt doesn't seem to change the flavor of the potato inside for
> me.
>
> Anyone think loading the outside of a potato with salt changes
> anything?

Well, *I* like it! I've only had it a couple of times, but I found it a
rather light load of salt. As I eat the skin and the inside together, I
found that it flavored the inside.

OK, so I looked it up:

http://www.redlobster.com/health/nutrition/dinner.asp

900mg each. That's a lot less than lots of the entrees, but it isn't
insignificant.

--
Dan Abel
Petaluma, California USA