On 10/4/2018 10:06 AM, Cindy Hamilton wrote:
> On Thursday, October 4, 2018 at 10:01:43 AM UTC-4, Gary wrote:
>> Cheri wrote:
>>>
>>> That sounds like a plan. I have one of those As Seen On TV potato baking
>>> sleeves for potatoes in the microwave and it works really well except for
>>> crisp skin, so I will try the broiler.
>>
>> I cook my "baked" potatoes fully in the microwave. Then I cut it
>> all up using 2 knives like you would cut butter into flour for
>> biscuits or pie dough. I end up with very lumpy mashed potatoes
>> including skins. Crisp potato skins have never interested me.
>
> Everybody's different. I like the crisp skins, and usually will
> discard quite a bit of the insides of the baked potato.
>
> We like to rub them with bacon grease before baking.
>
> Cindy Hamilton
>
I never have bacon grease on hand. I know lots of people like to save
it and cook with it, it's just not in my purview. Butter works well for
crisping the potato skins and it doesn't take a lot of it. It's how I
was taught by my mother to bake potatoes.

I have cooked baked potatoes in the microwave but I butter the skins
first so the skins do come out sort of crispy, not like steamed potatoes.

Many restaurants bake potatoes in foil. I refuse to do that. Everyone
has different tastes when it comes to cooking baked potatoes. I'll
stick with mine. It's worked well for me all my life.

Jill

On 10/4/2018 10:19 AM, Gary wrote:
> Cheri wrote:
>>
>> "Cindy Hamilton" > wrote
>>>
>>> Everybody's different. I like the crisp skins, and usually will
>>> discard quite a bit of the insides of the baked potato.
>>>
>>> We like to rub them with bacon grease before baking.
>>>
>>> Cindy Hamilton
>>
>> I like the crisp skin too because I don't eat much of the inside either.
>> Bacon grease is yummy on them.
>
> Now....I find this interesting...neither of you eat much of the
> insides? Go figure! huh! I'm actually stunned with those 2 back
> to back same comments.
>
I'm a little surprised by it, too, Gary. Of course a baked potato needs
some butter in the flesh and some would say sour cream. Even cream
cheese is a nice addition. But I do like a nice crispy potato skin,
which is why I butter *and* salt the outside of the potato before I bake
it. Microwaving doesn't accomplish that.

Jill

On 10/4/2018 10:32 AM, wrote:
> On Thursday, October 4, 2018 at 9:19:09 AM UTC-5, Gary wrote:
>>
>> Cheri wrote:
>>>
>>> "Cindy Hamilton" > wrote
>>>>
>>>> Everybody's different. I like the crisp skins, and usually will
>>>> discard quite a bit of the insides of the baked potato.
>>>>
>>>> We like to rub them with bacon grease before baking.
>>>>
>>>> Cindy Hamilton
>>>
>>> I like the crisp skin too because I don't eat much of the inside either.
>>> Bacon grease is yummy on them.
>>
>> Now....I find this interesting...neither of you eat much of the
>> insides? Go figure! huh! I'm actually stunned with those 2 back
>> to back same comments.
>>
> They'd probably like those potato skins that TGI Friday serves and can be
> bought in the freezer section of your local supermarket.
>
Potato skins are an old concept. I remember back in the 1980's having
potato skins at a Memphis restaurant. It was *not* TGI Friday's,
althought I've seen that product in the freezer section. Nope, this was
a recipe for tender strips of beef simmered in a wine sauce, served over
crispy potato skins. I'm sure the restaurant is long defunct. But I
did go home and try to re-create it. I probably still have it written
down somewhere.

Jill

On Friday, October 5, 2018 at 4:47:29 PM UTC-5, Jill McQuown wrote:
>
> Potato skins are an old concept. I remember back in the 1980's having
> potato skins at a Memphis restaurant. It was *not* TGI Friday's,
> althought I've seen that product in the freezer section. Nope, this was
> a recipe for tender strips of beef simmered in a wine sauce, served over
> crispy potato skins. I'm sure the restaurant is long defunct. But I
> did go home and try to re-create it. I probably still have it written
> down somewhere.
>
> Jill
>
That sounds good!

On 10/4/2018 7:36 PM, Wayne Boatwright wrote:
> On Thu 04 Oct 2018 08:24:15a, l not -l told us...
>
>>> They'd probably like those potato skins that TGI Friday serves
>>> and can be bought in the freezer section of your local
>>> supermarket.
>> IME, the freezer variety are horrible, nothing remotely close to
>> what I recall I USED to eat in the restaurant. I haven't been to
>> TGI Friday's in at least 15 years, but I have tried the frozen
>> ones within the past year or so. The "grab and go" prepared foods
>> area of my local supermarket offers refrigerated, "freshly made
>> today" potato skins that are vastly superior to the frozen but
>> fall short of any restaurant version I have ever had.
>>
>
> imo nothing coming out of a supermarket prepared fod section compares
> to either homemade or good restaurant quality.
>
Nothing is ever of the same quality. Wayne, I can find Corky's (from
Memphis) BBQ ribs in the freezer section here in SC. Corky's was never
my fav but there they are. Mass produced and distributed under their
name. Definitely not the same as what you can make at home. But for
quick fix (possibly even heated in a toaster oven, to hark back to
another thread), apparently acceptable.

Jill

On 10/5/2018 3:21 PM, Julie Bove wrote:
>
> "Wayne Boatwright" > wrote in message
> 15.223...
>> On Thu 04 Oct 2018 08:24:15a, l not -l told us...
>>
>>>
>>> OnÂ* 4-Oct-2018,Â* wrote:
>>>
>>>> On Thursday, October 4, 2018 at 9:19:09 AM UTC-5, Gary wrote:
>>>> >
>>>> > Cheri wrote:
>>>> > >
>>>> > > "Cindy Hamilton" > wrote
>>>> > > >
>>>> > > > Everybody's different.Â* I like the crisp skins, and usually
>>>> > > > will discard quite a bit of the insides of the baked
>>>> > > > potato.
>>>> > > >
>>>> > > > We like to rub them with bacon grease before baking.
>>>> > > >
>>>> > > > Cindy Hamilton
>>>> > >
>>>> > > I like the crisp skin too because I don't eat much of the
>>>> > > inside either. Bacon grease is yummy on them.
>>>> >
>>>> > Now....I find this interesting...neither of you eat much of the
>>>> > insides? Go figure! huh! I'm actually stunned with those 2 back
>>>> > to back same comments.
>>>> >
>>>> They'd probably like those potato skins that TGI Friday serves
>>>> and can be bought in the freezer section of your local
>>>> supermarket.
>>> IME, the freezer variety are horrible, nothing remotely close to
>>> what I recall I USED to eat in the restaurant.Â* I haven't been to
>>> TGI Friday's in at least 15 years, but I have tried the frozen
>>> ones within the past year or so.Â* The "grab and go" prepared foods
>>> area of my local supermarket offers refrigerated, "freshly made
>>> today" potato skins that are vastly superior to the frozen but
>>> fall short of any restaurant version I have ever had.
>>>
>>
>> imo nothing coming out of a supermarket prepared fod section compares
>> to either homemade or good restaurant quality.
>
> Not too many restaurants here do potato skins any more. If you do find
> them, they came to them frozen.

Lots of restaurant food comes in frozen. From Sysco.

Jill

On 10/5/2018 10:42 AM, Wayne Boatwright wrote:
> On Fri 05 Oct 2018 05:44:06a, Janet told us...
>
>> In article 23>,
>> says...
>>> I have a Thermopen instant read thermometer but I would never
>>> bother sticking into a baked potato. Some folks just like to
>>> experiment and fiddle with their food.
>>
>> Does a Thermopen work on boiled eggs?
>>
>> Janet UK
>
> I haven't tried that, but I assume it would. You could pierce the
> shell with the probe, but you'd have to know what temperature a
> boiled egg should be, and whether that would be for hard boiled or
> soft boiled.
>
I think she's just being silly.

Jill

On 10/5/2018 5:52 PM, wrote:
> On Friday, October 5, 2018 at 4:47:29 PM UTC-5, Jill McQuown wrote:
>>
>> Potato skins are an old concept. I remember back in the 1980's having
>> potato skins at a Memphis restaurant. It was *not* TGI Friday's,
>> althought I've seen that product in the freezer section. Nope, this was
>> a recipe for tender strips of beef simmered in a wine sauce, served over
>> crispy potato skins. I'm sure the restaurant is long defunct. But I
>> did go home and try to re-create it. I probably still have it written
>> down somewhere.
>>
>> Jill
>>
> That sounds good!
>
It was tasty enough to make me want to replicate it! If you'd like I
can probably find it in one of my many recipe boxes.

Jill

On Fri, 5 Oct 2018 17:42:44 -0400, jmcquown >
wrote:

>On 10/4/2018 10:19 AM, Gary wrote:
>> Cheri wrote:
>>>
>>> "Cindy Hamilton" > wrote
>>>>
>>>> Everybody's different. I like the crisp skins, and usually will
>>>> discard quite a bit of the insides of the baked potato.
>>>>
>>>> We like to rub them with bacon grease before baking.
>>>>
>>>> Cindy Hamilton
>>>
>>> I like the crisp skin too because I don't eat much of the inside either.
>>> Bacon grease is yummy on them.
>>
>> Now....I find this interesting...neither of you eat much of the
>> insides? Go figure! huh! I'm actually stunned with those 2 back
>> to back same comments.
>>
>I'm a little surprised by it, too, Gary. Of course a baked potato needs
>some butter in the flesh and some would say sour cream. Even cream
>cheese is a nice addition. But I do like a nice crispy potato skin,
>which is why I butter *and* salt the outside of the potato before I bake
>it. Microwaving doesn't accomplish that.
>
>Jill

A long time ago I always ate the skins. Then I read an article that
said there was no vegetable more heavily doused with insecticides and
fertilizers than the potato and that all those chemicals resided in
the skin. That was the end of skins for me. Don't know if that is
true or not but it turned me off skins.
Janet US

"jmcquown" > wrote in message
...
> On 10/4/2018 10:19 PM, Cheri wrote:
>> "Dave Smith" > wrote in message
>> ...
>>> On 2018-10-04 12:24 PM, Cheri wrote:
>>>> "jmcquown" > wrote in message
>>>
>>>>> Did they use some sort of instant read thermometer? I cannot imagine
>>>>> worrying about the internal temp of a baked potato. Why must
>>>>> everything be so complicated?
>>>>>
>>>>> Jill
>>>>
>>>>
>>>> I wouldn't mess with it as a rule, but I saw it on one of the cooking
>>>> shows and tried it, it was very good.
>>>
>>>
>>> My guess would be that it was Alton Brown. He is so anal he takes the
>>> fun out out cooking. I give them a squeeze. If they are too hard they
>>> aren't cooked.
>>
>>
>> No, when I think about it, it was America's Test Kitchen and Elle Simone
>> who was showing it.
>>
>> Cheri
>
> I guess some people just like to brine things. I've never brined chicken,
> either, but some people swear by it.
>
> Jill


I have, and turkey, but honestly I don't really see a huge difference at
all.

Cheri

On 2018-10-05 5:25 PM, jmcquown wrote:
> On 10/4/2018 10:19 PM, Cheri wrote:
>> "Dave Smith" > wrote in message
>> ...
>>> On 2018-10-04 12:24 PM, Cheri wrote:
>>>> "jmcquown" > wrote in message
>>>
>>>>> Did they use some sort of instant read thermometer? I cannot
>>>>> imagine worrying about the internal temp of a baked potato. Why
>>>>> must everything be so complicated?
>>>>>
>>>>> Jill
>>>>
>>>>
>>>> I wouldn't mess with it as a rule, but I saw it on one of the
>>>> cooking shows and tried it, it was very good.
>>>
>>>
>>> My guess would be that it was Alton Brown. He is so anal he takes the
>>> fun out out cooking. I give them a squeeze. If they are too hard they
>>> aren't cooked.
>>
>>
>> No, when I think about it, it was America's Test Kitchen and Elle
>> Simone who was showing it.
>>
>> Cheri
>
> I guess some people just like to brine things.Â* I've never brined
> chicken, either, but some people swear by it.
>

I have brined pork chops and the results were pretty darned good.

On 10/5/2018 6:42 PM, U.S. Janet B. wrote:
>
> A long time ago I always ate the skins. Then I read an article that
> said there was no vegetable more heavily doused with insecticides and
> fertilizers than the potato and that all those chemicals resided in
> the skin. That was the end of skins for me. Don't know if that is
> true or not but it turned me off skins.
> Janet US
>
I imagine the greens can be but the part we eat is in the dirt. Not
sure how much gets through to it.

Found this in a quick Google search.

Is eating potato skins good for you?
Yes, potatoes are naturally fat free, cholesterol free, and low in
sodium. In addition, potatoes are an excellent source of vitamin C, and
those eaten with the skin are a good source of potassium. ... An
excellent source (> 20% of the DV) of vitamin C and potassium with skin.
A source (> 8% of the DV) of fiber with skin.

Is it OK to eat the skin of a baked potato?
Yes. Eat the skin to capture all the natural nutrition of a russet
potato. The potato skin has more nutrients than the interior of the
potato. It has lots of fiber, about half of a medium potato's fiber is
from the skin.

Are potato skins safe to eat?
Baked potato skins are a healthy source of vitamins and minerals. ...
The potato skin not only adds fiber and nutrients, but it also helps the
flesh of the potato retain its nutrients. If you leave off the butter,
cheese, bacon and sour cream when you eat potato skins, they can add
nutrients to your diet.

On Fri, 5 Oct 2018 20:50:35 -0400, Ed Pawlowski > wrote:

>On 10/5/2018 6:42 PM, U.S. Janet B. wrote:
>>
>> A long time ago I always ate the skins. Then I read an article that
>> said there was no vegetable more heavily doused with insecticides and
>> fertilizers than the potato and that all those chemicals resided in
>> the skin. That was the end of skins for me. Don't know if that is
>> true or not but it turned me off skins.
>> Janet US
>>
>I imagine the greens can be but the part we eat is in the dirt. Not
>sure how much gets through to it.
>
>Found this in a quick Google search.
>
>Is eating potato skins good for you?
>Yes, potatoes are naturally fat free, cholesterol free, and low in
>sodium. In addition, potatoes are an excellent source of vitamin C, and
>those eaten with the skin are a good source of potassium. ... An
>excellent source (> 20% of the DV) of vitamin C and potassium with skin.
>A source (> 8% of the DV) of fiber with skin.
>
>Is it OK to eat the skin of a baked potato?
>Yes. Eat the skin to capture all the natural nutrition of a russet
>potato. The potato skin has more nutrients than the interior of the
>potato. It has lots of fiber, about half of a medium potato's fiber is
>from the skin.
>
>Are potato skins safe to eat?
>Baked potato skins are a healthy source of vitamins and minerals. ...
>The potato skin not only adds fiber and nutrients, but it also helps the
>flesh of the potato retain its nutrients. If you leave off the butter,
>cheese, bacon and sour cream when you eat potato skins, they can add
>nutrients to your diet.

When you look up whether corn's good for you, they probably also don't
say "Don't eat it, it's full of Roundup!" They just tell you whether
corn in itself is good for you. You might be buying organic corn.

On 10/5/2018 6:53 PM, Cheri wrote:
> "jmcquown" > wrote in message
> ...
>> On 10/4/2018 10:19 PM, Cheri wrote:
>>> "Dave Smith" > wrote in message
>>> ...
>>>> On 2018-10-04 12:24 PM, Cheri wrote:
>>>>> "jmcquown" > wrote in message
>>>>
>>>>>> Did they use some sort of instant read thermometer? I cannot
>>>>>> imagine worrying about the internal temp of a baked potato. Why
>>>>>> must everything be so complicated?
>>>>>>
>>>>>> Jill
>>>>>
>>>>>
>>>>> I wouldn't mess with it as a rule, but I saw it on one of the
>>>>> cooking shows and tried it, it was very good.
>>>>
>>>>
>>>> My guess would be that it was Alton Brown. He is so anal he takes
>>>> the fun out out cooking. I give them a squeeze. If they are too hard
>>>> they aren't cooked.
>>>
>>>
>>> No, when I think about it, it was America's Test Kitchen and Elle
>>> Simone who was showing it.
>>>
>>> Cheri
>>
>> I guess some people just like to brine things.* I've never brined
>> chicken, either, but some people swear by it.
>>
>> Jill
>
>
> I have, and turkey, but honestly I don't really see a huge difference at
> all.
>
> Cheri

In the case of potatoes, I think it is a bit of a misnomer. A soak in
brine does a transfer of the brine into the flesh. The potato rolled in
the salted water just gives it a little coating of salt.

On Thu, 04 Oct 2018 10:02:42 -0400, Gary > wrote:

>l not -l wrote:
>>
>> --
>> "When in doubt, don't." - Benjamin Franklin
>
>Note: I really do like your (Ben's) sig there.
>I've used it a few times already when talking to local people.

"When in doubt, do" leads to a more interesting life. Sometimes to a
shorter one, though.

"jmcquown" > wrote in message
...
> On 10/5/2018 3:21 PM, Julie Bove wrote:
>>
>> "Wayne Boatwright" > wrote in message
>> 15.223...
>>> On Thu 04 Oct 2018 08:24:15a, l not -l told us...
>>>
>>>>
>>>> On 4-Oct-2018, wrote:
>>>>
>>>>> On Thursday, October 4, 2018 at 9:19:09 AM UTC-5, Gary wrote:
>>>>> >
>>>>> > Cheri wrote:
>>>>> > >
>>>>> > > "Cindy Hamilton" > wrote
>>>>> > > >
>>>>> > > > Everybody's different. I like the crisp skins, and usually
>>>>> > > > will discard quite a bit of the insides of the baked
>>>>> > > > potato.
>>>>> > > >
>>>>> > > > We like to rub them with bacon grease before baking.
>>>>> > > >
>>>>> > > > Cindy Hamilton
>>>>> > >
>>>>> > > I like the crisp skin too because I don't eat much of the
>>>>> > > inside either. Bacon grease is yummy on them.
>>>>> >
>>>>> > Now....I find this interesting...neither of you eat much of the
>>>>> > insides? Go figure! huh! I'm actually stunned with those 2 back
>>>>> > to back same comments.
>>>>> >
>>>>> They'd probably like those potato skins that TGI Friday serves
>>>>> and can be bought in the freezer section of your local
>>>>> supermarket.
>>>> IME, the freezer variety are horrible, nothing remotely close to
>>>> what I recall I USED to eat in the restaurant. I haven't been to
>>>> TGI Friday's in at least 15 years, but I have tried the frozen
>>>> ones within the past year or so. The "grab and go" prepared foods
>>>> area of my local supermarket offers refrigerated, "freshly made
>>>> today" potato skins that are vastly superior to the frozen but
>>>> fall short of any restaurant version I have ever had.
>>>>
>>>
>>> imo nothing coming out of a supermarket prepared fod section compares
>>> to either homemade or good restaurant quality.
>>
>> Not too many restaurants here do potato skins any more. If you do find
>> them, they came to them frozen.
>
> Lots of restaurant food comes in frozen. From Sysco.

Or Costco. Or whatever name Cash and Carry uses now.

"Cheri" wrote in message news
Well, I'm curious to try new things/ways in food if it happens to catch my
fancy, as I said, I wouldn't mess with it on a regular basis, but I did want
to try it for myself.

Cheri

==

I am with you on that I like to give new things a try Sometimes they
work out well, sometimes not.

So what? If you are like me you enjoy trying)

"U.S. Janet B." wrote in message
...


A long time ago I always ate the skins. Then I read an article that
said there was no vegetable more heavily doused with insecticides and
fertilizers than the potato and that all those chemicals resided in
the skin. That was the end of skins for me. Don't know if that is
true or not but it turned me off skins.
Janet US

==

Only the leaves get sprayed, not the potatoes, so if it goes down to the
potatoes, it isn't only the skins that get it.

"jmcquown" wrote in message ...

On 10/5/2018 5:52 PM, wrote:
> On Friday, October 5, 2018 at 4:47:29 PM UTC-5, Jill McQuown wrote:
>>
>> Potato skins are an old concept. I remember back in the 1980's having
>> potato skins at a Memphis restaurant. It was *not* TGI Friday's,
>> althought I've seen that product in the freezer section. Nope, this was
>> a recipe for tender strips of beef simmered in a wine sauce, served over
>> crispy potato skins. I'm sure the restaurant is long defunct. But I
>> did go home and try to re-create it. I probably still have it written
>> down somewhere.
>>
>> Jill
>>
> That sounds good!
>
It was tasty enough to make me want to replicate it! If you'd like I
can probably find it in one of my many recipe boxes.

Jill

==

Did the wine sauce not make the crispy skins soggy?? I am new to this kind
of thing where liquid is put over crispy stuff.

I think I would have put the skins on top! How well did it work?

"l not -l" wrote in message ...


On 5-Oct-2018, wrote:

> On 10/4/2018 10:32 AM, wrote:
> > On Thursday, October 4, 2018 at 9:19:09 AM UTC-5, Gary wrote:
> >>
> >> Cheri wrote:
> >>>
> >>> "Cindy Hamilton" > wrote
> >>>>
> >>>> Everybody's different. I like the crisp skins, and usually will
> >>>> discard quite a bit of the insides of the baked potato.
> >>>>
> >>>> We like to rub them with bacon grease before baking.
> >>>>
> >>>> Cindy Hamilton
> >>>
> >>> I like the crisp skin too because I don't eat much of the inside
> >>> either.
> >>> Bacon grease is yummy on them.
> >>
> >> Now....I find this interesting...neither of you eat much of the
> >> insides? Go figure! huh! I'm actually stunned with those 2 back
> >> to back same comments.
> >>
> > They'd probably like those potato skins that TGI Friday serves and can
> > be
> > bought in the freezer section of your local supermarket.
> >
> Potato skins are an old concept. I remember back in the 1980's having
> potato skins at a Memphis restaurant. It was *not* TGI Friday's,
> althought I've seen that product in the freezer section. Nope, this was
> a recipe for tender strips of beef simmered in a wine sauce, served over
> crispy potato skins. I'm sure the restaurant is long defunct. But I
> did go home and try to re-create it. I probably still have it written
> down somewhere.
I too recall having them in the late 70s or early 80s at Maggie O'Brien's
Restaurant and Pub, on Market St. here in STL. Maggie's I still in
business and they are still on the menu, though they are called Potato
Boats. I have had potato skins many other places over the years but never
any better than at O'Brien's. Of course they memory may be enhanced by the
circumstance; Maggie O's was a place we went after work for special
occasions.

==

It sound good Did they put liquid stuff in the crispy potato skins??

On Friday, October 5, 2018 at 5:40:52 PM UTC-4, Jill McQuown wrote:
> On 10/4/2018 10:06 AM, Cindy Hamilton wrote:
> > On Thursday, October 4, 2018 at 10:01:43 AM UTC-4, Gary wrote:
> >> Cheri wrote:
> >>>
> >>> That sounds like a plan. I have one of those As Seen On TV potato baking
> >>> sleeves for potatoes in the microwave and it works really well except for
> >>> crisp skin, so I will try the broiler.
> >>
> >> I cook my "baked" potatoes fully in the microwave. Then I cut it
> >> all up using 2 knives like you would cut butter into flour for
> >> biscuits or pie dough. I end up with very lumpy mashed potatoes
> >> including skins. Crisp potato skins have never interested me.
> >
> > Everybody's different. I like the crisp skins, and usually will
> > discard quite a bit of the insides of the baked potato.
> >
> > We like to rub them with bacon grease before baking.
> >
> > Cindy Hamilton
> >
> I never have bacon grease on hand.

ISTR you advocating for deep-frying bacon. Although that could well
have been someone else; it was a while back.

Usually when I buy a pound of bacon I cook it all at once, save the
grease and freeze all but a couple slices of bacon. It's not as good
as freshly cooked, but if I want a little to, say, crumble up in some
lentil soup at lunchtime, it's ready to go.

My husband likes eggs cooked in bacon grease. Once in a great while,
so do I.

> I know lots of people like to save
> it and cook with it, it's just not in my purview. Butter works well for
> crisping the potato skins and it doesn't take a lot of it. It's how I
> was taught by my mother to bake potatoes.

If I didn't have bacon grease, I'd use butter. My mother used Crisco.

Cindy Hamilton

On Friday, October 5, 2018 at 6:00:06 PM UTC-4, Jill McQuown wrote:
> On 10/5/2018 10:42 AM, Wayne Boatwright wrote:
> > On Fri 05 Oct 2018 05:44:06a, Janet told us...
> >
> >> In article 23>,
> >> says...
> >>> I have a Thermopen instant read thermometer but I would never
> >>> bother sticking into a baked potato. Some folks just like to
> >>> experiment and fiddle with their food.
> >>
> >> Does a Thermopen work on boiled eggs?
> >>
> >> Janet UK
> >
> > I haven't tried that, but I assume it would. You could pierce the
> > shell with the probe, but you'd have to know what temperature a
> > boiled egg should be, and whether that would be for hard boiled or
> > soft boiled.
> >
> I think she's just being silly.
>
> Jill

Nothing defuses being silly like being serious.

Or escalates it into an all-out flame war.

Cindy Hamilton

"Cindy Hamilton" wrote in message
...

On Friday, October 5, 2018 at 6:00:06 PM UTC-4, Jill McQuown wrote:
> On 10/5/2018 10:42 AM, Wayne Boatwright wrote:
> > On Fri 05 Oct 2018 05:44:06a, Janet told us...
> >
> >> In article 23>,
> >> says...
> >>> I have a Thermopen instant read thermometer but I would never
> >>> bother sticking into a baked potato. Some folks just like to
> >>> experiment and fiddle with their food.
> >>
> >> Does a Thermopen work on boiled eggs?
> >>
> >> Janet UK
> >
> > I haven't tried that, but I assume it would. You could pierce the
> > shell with the probe, but you'd have to know what temperature a
> > boiled egg should be, and whether that would be for hard boiled or
> > soft boiled.
> >
> I think she's just being silly.
>
> Jill

Nothing defuses being silly like being serious.

Or escalates it into an all-out flame war.

Cindy Hamilton

==

Yes! We are not too short of those these days.

"l not -l" wrote in message ...


On 6-Oct-2018, "Ophelia" > wrote:

> "l not -l" wrote in message ...
>
>
> On 5-Oct-2018, wrote:
>
> > On 10/4/2018 10:32 AM, wrote:
> > > On Thursday, October 4, 2018 at 9:19:09 AM UTC-5, Gary wrote:
> > >>
> > >> Cheri wrote:
> > >>>
> > >>> "Cindy Hamilton" > wrote
> > >>>>
> > >>>> Everybody's different. I like the crisp skins, and usually will
> > >>>> discard quite a bit of the insides of the baked potato.
> > >>>>
> > >>>> We like to rub them with bacon grease before baking.
> > >>>>
> > >>>> Cindy Hamilton
> > >>>
> > >>> I like the crisp skin too because I don't eat much of the inside
> > >>> either.
> > >>> Bacon grease is yummy on them.
> > >>
> > >> Now....I find this interesting...neither of you eat much of the
> > >> insides? Go figure! huh! I'm actually stunned with those 2 back
> > >> to back same comments.
> > >>
> > > They'd probably like those potato skins that TGI Friday serves and can
> > > be
> > > bought in the freezer section of your local supermarket.
> > >
> > Potato skins are an old concept. I remember back in the 1980's having
> > potato skins at a Memphis restaurant. It was *not* TGI Friday's,
> > althought I've seen that product in the freezer section. Nope, this was
> > a recipe for tender strips of beef simmered in a wine sauce, served over
> > crispy potato skins. I'm sure the restaurant is long defunct. But I
> > did go home and try to re-create it. I probably still have it written
> > down somewhere.
> I too recall having them in the late 70s or early 80s at Maggie O'Brien's
> Restaurant and Pub, on Market St. here in STL. Maggie's I still in
> business and they are still on the menu, though they are called Potato
> Boats. I have had potato skins many other places over the years but never
> any better than at O'Brien's. Of course they memory may be enhanced by
> the
> circumstance; Maggie O's was a place we went after work for special
> occasions.
>
> ==
>
> It sound good Did they put liquid stuff in the crispy potato skins??
No, just two kinds of cheese, bacon bits and sour cream on the side. The
liquid stuff came in a glass; for me it was a tall, frosty glass. 8-)

==

THAT sounds more like it ))

On 10/6/2018 5:23 AM, Ophelia wrote:
>
>
> "jmcquown"Â* wrote in message ...
>
> On 10/5/2018 5:52 PM, wrote:
>> On Friday, October 5, 2018 at 4:47:29 PM UTC-5, Jill McQuown wrote:
>>>
>>> Potato skins are an old concept.Â* I remember back in the 1980's having
>>> potato skins at a Memphis restaurant.Â* It was *not* TGI Friday's,
>>> althought I've seen that product in the freezer section.Â* Nope, this was
>>> a recipe for tender strips of beef simmered in a wine sauce, served over
>>> crispy potato skins.Â* I'm sure the restaurant is long defunct.Â* But I
>>> did go home and try to re-create it.Â* I probably still have it written
>>> down somewhere.
>>>
>>> Jill
>>>
>> That sounds good!
>>
> It was tasty enough to make me want to replicate it!Â* If you'd like I
> can probably find it in one of my many recipe boxes.
>
> Jill
>
> ==
>
> Did the wine sauce not make the crispy skins soggy??Â*Â* I am new to this
> kind of thing where liquid is put over crispy stuff.
>
> I think I would have put the skins on top!Â* How well did it work?
>
>
>
My memory is hazy but it tasted good and turned out just fine. IIRC I
crisped the potato skins under the broiler (cut down to small slices, I
didn't *fill* an empty potato shell) then spooned the meat mixture on top.

Jill

On 10/5/2018 8:50 PM, Ed Pawlowski wrote:
> On 10/5/2018 6:42 PM, U.S. Janet B. wrote:
>>
>> A long time ago I always ate the skins.Â* Then I read an article that
>> said there was no vegetable more heavily doused with insecticides and
>> fertilizers than the potato and that all those chemicals resided in
>> the skin.Â* That was the end of skins for me.Â* Don't know if that is
>> true or not but it turned me off skins.
>> Janet US
>>
> I imagine the greens can be but the part we eat is in the dirt.Â* Not
> sure how much gets through to it.
>
> Found this in a quick Google search.
>
> Is eating potato skins good for you?
> Yes, potatoes are naturally fat free, cholesterol free, and low in
> sodium. In addition, potatoes are an excellent source of vitamin C, and
> those eaten with the skin are a good source of potassium. ... An
> excellent source (> 20% of the DV) of vitamin C and potassium with skin.
> A source (> 8% of the DV) of fiber with skin.
>
> Is it OK to eat the skin of a baked potato?
> Yes. Eat the skin to capture all the natural nutrition of a russet
> potato. The potato skin has more nutrients than the interior of the
> potato. It has lots of fiber, about half of a medium potato's fiber is
> from the skin.
>
> Are potato skins safe to eat?
> Baked potato skins are a healthy source of vitamins and minerals. ...
> The potato skin not only adds fiber and nutrients, but it also helps the
> flesh of the potato retain its nutrients. If you leave off the butter,
> cheese, bacon and sour cream when you eat potato skins, they can add
> nutrients to your diet.

That's nice info, thanks Ed.

Jill

"jmcquown" wrote in message ...

On 10/6/2018 5:23 AM, Ophelia wrote:
>
>
> "jmcquown" wrote in message ...
>
> On 10/5/2018 5:52 PM, wrote:
>> On Friday, October 5, 2018 at 4:47:29 PM UTC-5, Jill McQuown wrote:
>>>
>>> Potato skins are an old concept. I remember back in the 1980's having
>>> potato skins at a Memphis restaurant. It was *not* TGI Friday's,
>>> althought I've seen that product in the freezer section. Nope, this was
>>> a recipe for tender strips of beef simmered in a wine sauce, served over
>>> crispy potato skins. I'm sure the restaurant is long defunct. But I
>>> did go home and try to re-create it. I probably still have it written
>>> down somewhere.
>>>
>>> Jill
>>>
>> That sounds good!
>>
> It was tasty enough to make me want to replicate it! If you'd like I
> can probably find it in one of my many recipe boxes.
>
> Jill
>
> ==
>
> Did the wine sauce not make the crispy skins soggy?? I am new to this
> kind of thing where liquid is put over crispy stuff.
>
> I think I would have put the skins on top! How well did it work?
>
>
>
My memory is hazy but it tasted good and turned out just fine. IIRC I
crisped the potato skins under the broiler (cut down to small slices, I
didn't *fill* an empty potato shell) then spooned the meat mixture on top.

Jill

==

So long as it worked for you