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Salt on potato skin
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 |
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Salt on potato skin
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. |
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Salt on potato skin
"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 |
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Salt on potato skin
jmcquown said...
> "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 I've cooked a lot of foods in the microwave but never a potato! Andy |
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Salt on potato skin
"Andy" > wrote in message ...
> jmcquown said... > >> "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 > > > I've cooked a lot of foods in the microwave but never a potato! > > Andy Lots of people here have claimed to "bake" potatoes in the microwave. Sorry, that's not baked. I have done a close approximation while travelling, only having a microwave in a hotel room rather than an oven. You can rub a couple of potatoes with oil and (yes) sprinkle it with salt, then wrap them in damp paper towels and zap/nuke them for about 10 minutes. It's not baked potatoes but they taste close to baked. I still don't know what you have against crispy salted potato skins. They're very tasty! Jill |
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Salt on potato skin
jmcquown wrote on Wed, 1 Jul 2009 10:20:19 -0400:
> "Andy" > wrote in message > ... >> jmcquown said... >> >>> "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 >> >> I've cooked a lot of foods in the microwave but never a >> potato! >> >> Andy > Lots of people here have claimed to "bake" potatoes in the > microwave. Sorry, that's not baked. I have done a close > approximation while travelling, only having a microwave in a > hotel room rather than an oven. You can rub a couple of > potatoes with oil and (yes) sprinkle it with salt, then wrap > them in damp paper towels and zap/nuke them for about 10 > minutes. It's not baked potatoes but they taste close to > baked. > I still don't know what you have against crispy salted potato skins. > They're very tasty! Nuked potatoes are not bad if you want one or two in a hurry but, IMHO, the flavor does not match oven-baked, nor are the skins particularly appetizing. -- James Silverton Potomac, Maryland Email, with obvious alterations: not.jim.silverton.at.verizon.not |
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Salt on potato skin
In article >,
"James Silverton" > wrote: > Nuked potatoes are not bad if you want one or two in a hurry but, IMHO, > the flavor does not match oven-baked, nor are the skins particularly > appetizing. > > -- > > James Silverton It I nuke them, I just mash them or cut them up skin and all and eat them. The skin is not the separate "treat" like it is with the crispy oven (or fire) baked potato. -- Peace! Om Life isn't about waiting for the storm to pass. It's about learning to dance in the rain. -- Anon. Subscribe: |
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Salt on potato skin
On Wed, 01 Jul 2009 14:24:35 GMT, James Silverton wrote:
> Nuked potatoes are not bad if you want one or two in a hurry but, IMHO, > the flavor does not match oven-baked, nor are the skins particularly > appetizing. Start the potato in the microwave to bring it up to heat, and finish in the oven. It's much quicker and more energy efficient. -sw |
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Salt on potato skin
jmcquown said...
> I still don't know what you have against crispy salted potato skins. > They're very tasty! > > Jill Jill, I've spoken about being forced to eat dirt encrusted potato skins before. Best, Andy |
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Salt on potato skin
In article >, Andy > wrote:
> I've cooked a lot of foods in the microwave but never a potato! > > Andy It works, but it steams them! -- Peace! Om Life isn't about waiting for the storm to pass. It's about learning to dance in the rain. -- Anon. Subscribe: |
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Salt on potato skin
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 |
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Salt on potato skin
thepixelfreak said...
> Ah, yes. And if you want any nutrition from a potato other than > carbohydrates you must absolutely eat the skin! Grandma Rose told us "you have to eat a pound of dirt before you die." Problem is, there's no "Dirt" on nutrition labels, let alone potatoes! Dammit!!! Andy |
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Salt on potato skin
On 2009-07-01 11:28:54 -0700, Andy > said:
> thepixelfreak said... > >> Ah, yes. And if you want any nutrition from a potato other than >> carbohydrates you must absolutely eat the skin! > > > Grandma Rose told us "you have to eat a pound of dirt before you die." > > Problem is, there's no "Dirt" on nutrition labels, let alone potatoes! > Dammit!!! > > Andy Grandma was wrong. This peaked my interest and in fact the skin does not contain the majority of the nutrients! One more old wives tale down the drain! -- thepixelfreak |
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Salt on potato skin
"thepixelfreak" wrote:
> Andy said: >> thepixelfreak writes: >>> >>> Ah, yes. And if you want any nutrition from a potato other than >>> carbohydrates you must absolutely eat the skin! >> >> >> Grandma Rose told us "you have to eat a pound of dirt before you die." >> >> Problem is, there's no "Dirt" on nutrition labels, let alone potatoes! >> Dammit!!! >> >> Andy > > Grandma was wrong. This peaked my interest and in fact the skin does not > contain the majority of the nutrients! One more old wives tale down the > drain! > > Potato skin contains most of its minerals and fiber and the portion directly below the skin contains about half its vitamins. Potato flesh is primarilly starch. However one major negative regarding potatoes is that as tubers they store a very high proportion of agri chemicals... potatoes are prone to many diseases and insect damage so a lot of various chmicals are used in their production, it would be very difficult if not impossible to grow potatoes without chemicals. I don't suggest eating potatoes often and/or in large quantities... since they're water soluable boiling removes much of the chemicals, baked in jackets retains the most agri chemicals. Even growing ones own potatoes doesn't really help as seed potatoes one buys to plant in home gardens are also heavily treated as are many seeds... which is why many seed packets warn not to feed them to wildlife and livestock. A diet consisting heavily of potatoes is really a lose/lose situation. |
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Salt on potato skin
On Thu, 02 Jul 2009 00:12:51 GMT, brooklyn1 wrote:
> Potato skin contains most of its minerals and fiber and the portion directly > below the skin contains about half its vitamins. Bullshit. http://en.wikipedia.org/wiki/Potato#Nutrition http://www.potatoes.com/Nutrition.cfm -sw |
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Salt on potato skin
In article <2009070111083175249-not@dotcom>,
thepixelfreak > wrote: > On 2009-07-01 04:21:03 -0700, "Jean B." > said: > > 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! An old wive's tale imnsho: http://www.nal.usda.gov/fnic/foodcomp/search/ Potatoes, baked, flesh, with salt New Search Refuse: 23% (Skin and adhering flesh) NDB No: 11829 (Nutrient values and weights are for edible portion) Nutrient Units Value per 100 grams Number of Data Points Std. Error Energy kcal 93 Protein g 1.96 6 0.018 Total lipid (fat) g 0.10 Carbohydrate, by difference g 21.55 0 0 Fiber, total dietary g 1.5 Sugars, total g 1.70 Minerals Vitamins Vitamin C, total ascorbic acid 12.8 Potatoes, baked, flesh and skin, with salt New Search Refuse: 0% NDB No: 11828 (Nutrient values and weights are for edible portion) Nutrient Units Value per 100 grams Number of Data Points Std. Error Proximates Water g 74.89 21 0 Energy kcal 93 Protein g 2.50 Total lipid (fat) g 0.13 21 0 Ash g 1.33 21 0 Carbohydrate, by difference g 21.15 0 0 Fiber, total dietary g 2.2 15 0 Sugars, total g 1.18 0 0 Sucrose g 0.40 21 0 Glucose (dextrose) g 0.44 21 0 Fructose g 0.34 21 0 Lactose g 0.00 21 0 Maltose g 0.00 21 0 Galactose g 0.00 11 0 Starch g 17.27 Vitamins Vitamin C, total ascorbic acid mg 9.6 -- Dan Abel Petaluma, California USA |
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Salt on potato skin
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 |
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Salt on potato skin
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 |
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Salt on potato skin
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: |
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Salt on potato skin
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 |
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Salt on potato skin
"Andy" > wrote in message ...
> 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 > Obviously  Used to be (back in the 1980's) "stuffed potato skins" were a big thing on many menus as an appetizer. I have no idea what they did with the middle of the potatoes but the skins were served topped with cheese, sour cream, chives. Or bacon bits and cheese. One restaurant I went to had them topped with cubed round steak that was sauteed in a red wine sauce and I went home and re-created it. Potato skins can be wonderful and of course the salt on the outside helps a lot. Plain old potato skins are pretty boring. Jill |
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Salt on potato skin
In article >,
"jmcquown" > wrote: > "Andy" > wrote in message ... > > 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 > > > > Obviously > > Used to be (back in the 1980's) "stuffed potato skins" were a big thing on > many menus as an appetizer. I have no idea what they did with the middle of > the potatoes Probably served them as mashed? > but the skins were served topped with cheese, sour cream, > chives. Or bacon bits and cheese. One restaurant I went to had them topped > with cubed round steak that was sauteed in a red wine sauce and I went home > and re-created it. Potato skins can be wonderful and of course the salt on > the outside helps a lot. Plain old potato skins are pretty boring. > > Jill Then there are small spuds served as "twice baked". -- Peace! Om Life isn't about waiting for the storm to pass. It's about learning to dance in the rain. -- Anon. Subscribe: |
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Salt on potato skin
jmcquown said...
> "Andy" > wrote in message > ... >> 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 >> > > Obviously > > Used to be (back in the 1980's) "stuffed potato skins" were a big thing > on many menus as an appetizer. I have no idea what they did with the > middle of the potatoes but the skins were served topped with cheese, > sour cream, chives. Or bacon bits and cheese. One restaurant I went to > had them topped with cubed round steak that was sauteed in a red wine > sauce and I went home and re-created it. Potato skins can be wonderful > and of course the salt on the outside helps a lot. Plain old potato > skins are pretty boring. > > Jill Jill, I see the stuffed kind like you mention on restaurant TV ads all the time and they look delicious! It's just the skin throws up a mental flag from my youth. Even baked potatoes I cut in half and flat side down, squeeze out the pulp and throw away the skins. Except for foods I REALLY can't stand, that's about as anal as I get when it comes to food nowadays. I'm OK if foods touch on the plate. I'll never put ketchup on hot dogs. Will eat Wonderbread upon request. Likes cats. Andy |
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Salt on potato skin
In article >, Andy > wrote:
> Likes cats. For dinner? You sick puppy! ;-) -- Peace! Om Life isn't about waiting for the storm to pass. It's about learning to dance in the rain. -- Anon. Subscribe: |
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Salt on potato skin
Omelet said...
> In article >, Andy > wrote: > >> Likes cats. > > For dinner? > > You sick puppy! > > ;-) Likes dogs? Andy -- "But Manny, Ellie's fun and you're no fun! She completes you! --Sid the Sloth, "Ice Age: The Meltdown" |
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