Text 8717, 89 rader
Skriven 2011-03-23 14:48:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: PACIFIC ODDITIES 89 10323
=================================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> I have noticed that the English are distinctly less efficient

 JW> Canada could have had English manners, French cuisine and American
 JW> business know how. Instead we ended up with English cuisine, French
 JW> business know how and American manners. [g]

How satisfying that you have all these fields in which you can strive
for improvement!  It would be dead boring to be already perfect!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: The Perfect Baked Potato
 Categories: 
      Yield: 4 Servings
 
           Potatoes
 
  Baking a potato is to most people a no-brainer. You turn on the oven
  and toss in a potato and depending upon the heat setting and size of
  the object your done. Wrong!!!!! Nothing could be further from the
  truth. Like doing anything worth while, making the perfect baked
  potato is an art.
  
  First of all consider the humble potato itself. They come in all
  sorts of sizes, shapes and yes; even colors, but which is the best to
  use and how do you know?
  
  First of all, fresh is always of utmost importance. Next what size
  and type is best, I've found that an Idaho or russet works best for
  this particular application and don't go to big or to small. A half-
  pound to three-quarter pound is a pretty good bet. Make sure the skin
  is smooth and as blemish free as possible. Also shape is important,
  so try and avoid odd shaped ones and above all, never-ever use one
  that is sprouting.
  
  Next Preheat you oven to its highest setting: at least 450, but 500
  or even 550 is ideal. Yes I know this seems a bit high, but stay with
  me and you'll see where I taking you. Wash the potato well, and
  pierce the skin in several places with the tip of a sharp knife. Dry
  the potato thoroughly with paper towels and set aside. Oh, and
  please, don't stick that knife in to deep, the idea is to allow steam
  to escape, not torture the poor thing.
  
  Now the most important step: You will need a bag of old-fashioned rock
  salt, you know the kind you sometimes seen on the bottom self in the
  supermarket, but couldn't figure-out what it was used for. Find a deep
  sided baling pan, about 9 X 12 inches and fill half-way full with the
  rock salt. Don't skimp, rock salt is very cheap and you will be able
  to use it over and over many times.
  
  Next, using a light olive oil, or an oil of your choice, rub a small
  amount into the skin of the potato, wiping off the excess with a
  paper towel, salt and pepper to taste and nest in the rock salt,
  Don't push down to far, you don't want the patato to come in contact
  with the bottom of the pan. (See why I wanted you to use a lot of
  salt) and speaking of salt, since it is a mineral you don't have to
  worry about it burning and now, your potato will not pick up any
  salty taste.
  
  Once you are sure you oven is screaming hot!!! And I really Mean
  Screaming Hot!!! Pop you prepared treasure into the oven (Use the
  lower rack if that is where you heating element is located, but not
  too close mind you). Let it bake for 10 to 12 minutes and now, before
  you set off your smoke alarm (Just kidding), lower the heat to about
  375 and let go for 30-45 minutes depending upon the size of the
  potato.
  
  When done, the skin will me nice and crisp, and the flesh soft and
  flaky smooth, just like you have come to expect in those expensive
  restraunts and steakhouses.
  
  Once the rock salt has cooled off, sometimes a couple of hours as it
  really really retains heat, cover to keep moisture out and place in a
  cool dry place and it will be ready the next time.
  
  Give this a try and I'm confident you will never bake a potato in the
  microwave again!!! From: Terry Pogue To: Foodwine
 
MMMMM
 


... Better to do something imperfectly than to do nothing flawlessly
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)