Microwaved: Microwave baked potato?

Subject: Microwave baked potato?
Newsgroups: rec.food.cooking
From: andreahunter65 at msn.com
Date: Sat, 25 Aug 2007 09:32:05 -0700
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For those of you who are interested, there is a place out there where you can buy frozen, fully baked potatoes that microwave in 3-4 minutes and taste like fresh, oven baked potatoes. Check it out at www.worldwidefoodsinc.com. Also find free recipes for baked potatoes. These are very convenient. I have 5 kids, age 6 and under and I use them at home often as they save me a lot of time in the kitchen.
From: Omelet (omp_omelet at gmail.com)
Date: Sat, 25 Aug 2007 11:36:25 -0500
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If you are nuking, you can nuke/bake a fresh potato too. It takes a bit longer, but not significantly so and it'll save you a LOT of money!

I used to wrap a spud in waxed paper to nuke but graduated to placing them inside of a covered corningware baking dish with a little water.

Works fine.
From: Sheldon (PENMART01 at aol.com)
Date: Sat, 25 Aug 2007 10:01:34 -0700
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Omelet wrote:
> andreahunte wrote:
> > For those of you who are interested, there is a place out there where
> > you can buy frozen, fully baked potatoes that microwave in 3-4 minutes
> > and taste like fresh, oven baked potatoes.

I doubt that they will taste like just baked... and you can cook a potato from raw in a microwave oven in 3-4 minutes. And a person can bake a bunch of spuds and refrigerate for later.. in fact whenever I bake potatoes I bake the entire five pound bag, they can easily be reheated later but I like them cold too, I like to dice them into a salad. Cold baked potatoes make a very satisfying and healthful snack too, and I like them plain, cold it's like eating a piece of fruit.

> If you are nuking, you can nuke/bake a fresh potato too. It takes a bit
> longer, but not significantly so and it'll save you a LOT of money!
>
> I used to wrap a spud in waxed paper to nuke but graduated to placing
> them inside of a covered corningware baking dish with a little water.

But that's steamed. You cannot bake anything in a microwave oven.

I cook potatoes often in a microwave, but I'd never confuse them with baked... I wouldn't confuse them with boiled either, boiled potatoes are far better because they're more evenly cooked. I'll nuke a couple of spuds (becaue it's quick and no pot to clean) but have never yet had one that cooked evenly or any two that cooked to the same degree of doneness.

I think you need to take a hint and snack on plain cold potatoes instead of all that salty crap you pig out on. Potaotes are very low calorie and high in nutrition... of course if you're gonna blend potatoes with your ham, olives, anchovie, and tons of mayo then you're just fucking yourself. Well, if you can get your tits to swell instead of your fingers... heheheh
From: Julie Bove (juliebove at verizon.net)
Date: Sun, 26 Aug 2007 04:40:19 GMT
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Sheldon wrote:
> I cook potatoes often in a microwave, but I'd never confuse them with
> baked... I wouldn't confuse them with boiled either, boiled potatoes
> are far better because they're more evenly cooked. I'll nuke a couple
> of spuds (becaue it's quick and no pot to clean) but have never yet
> had one that cooked evenly or any two that cooked to the same degree
> of doneness.

I do potatoes in the microwave on occasion. Daughter is fond of those plastic wrapped ones that you just nuke. I think they leave something to be desired.

Mainly when I make baked potatoes, I do them ahead of time, cool and stuff them using plain rice milk, olive oil, nutritional yeast and green onions, then a sprinkling of Hungarian Sweet Paprika. Works for me!
From: Pandora (mirybranca at alice.it)
Date: Sat, 25 Aug 2007 19:01:46 +0200
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Omelet ha scritto:
> If you are nuking, you can nuke/bake a fresh potato too. It takes a bit
> longer, but not significantly so and it'll save you a LOT of money!

I don't know Omelet if you save money , because oven costs...:DDDDDDDDDDDDDDD
From: Omelet (omp_omelet at gmail.com)
Date: Sat, 25 Aug 2007 13:09:41 -0500
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Pandora wrote:
> I don't know Omelet if you save money , because oven
> costs...:DDDDDDDDDDDDDDD

Junk food always costs more than electricity. Even here. <G>

I AM considering building a solar stove/oven tho'. Heaven knows summer days in Texas are good for that sort of thing!
From: andreahunter65 at msn.com
Date: Sat, 25 Aug 2007 11:18:14 -0700
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Omelet wrote:
> Junk food always costs more than electricity. Even here. <G>
>
> I AM considering building a solar stove/oven tho'.
> Heaven knows summer days in Texas are good for that sort of thing!

I totally agree with you on the junk food issue. You end up paying for it in doctor/dentist bills. However, you should know that these are all natural, with no additives. Therefore, they do not qualify as "junk food".
From: Pandora (mirybranca at alice.it)
Date: Sat, 25 Aug 2007 21:00:16 +0200
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andreahunter65 ha scritto:
> I totally agree with you on the junk food issue. You end up paying for
> it in doctor/dentist bills. However, you should know that these are
> all natural, with no additives. Therefore, they do not qualify as
> "junk food".

Yes! It's true!!!
From: Pandora (mirybranca at alice.it)
Date: Sat, 25 Aug 2007 20:57:29 +0200
--------
Omelet ha scritto:
> Junk food always costs more than electricity. Even here. <G>
>
> I AM considering building a solar stove/oven tho'.
> Heaven knows summer days in Texas are good for that sort of thing!

Oh yes! I think that potatoes in Texas can be roasted under the sun :DDDDDD
From: Omelet (omp_omelet at gmail.com)
Date: Sat, 25 Aug 2007 16:50:58 -0500
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Pandora wrote:
> Oh yes! I think that potatoes in Texas can be roasted under the sun :DDDDDD

I probably would not even need the solar collector. <G>

Hugs!
From: Mitch at ...
Date: Sun, 26 Aug 2007 16:12:24 GMT
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I nuke 4 potatoes for about 10-12 minutes, then brush with oil and finish in the oven with whatever's cooking. They come out just like they've been baked for an hour.
From: Omelet (omp_omelet at gmail.com)
Date: Sun, 26 Aug 2007 12:37:34 -0500
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Mitch... wrote:
> I nuke 4 potatoes for about 10-12 minutes, then brush with oil and
> finish in the oven with whatever's cooking. They come out just like
> they've been baked for an hour.

Ever try that out on the grill?

I'm interested in trying that.
From: Ms P (ms_peacock at wbsnet.org)
Date: Sun, 26 Aug 2007 13:18:21 -0500
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Omelet wrote:
> Ever try that out on the grill?
>
> I'm interested in trying that.

I microwave potatoes and then finish them on the grill. Just microwave them until they're starting to steam a bit and then put them on the grill for half an hour or so. I use charcoal so you might need to adjust the time if you use gas.
From: Omelet (omp_omelet at gmail.com)
Date: Sun, 26 Aug 2007 16:16:25 -0500
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Ms P wrote:
> I microwave potatoes and then finish them on the grill. Just microwave them
> until they're starting to steam a bit and then put them on the grill for
> half an hour or so. I use charcoal so you might need to adjust the time if
> you use gas.

I use wood or charcoal. I don't have a gas grill. :-)

Thanks!
From: Ms P (ms_peacock at wbsnet.org)
Date: Sun, 26 Aug 2007 16:54:19 -0500
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Omelet wrote:
> I use wood or charcoal. I don't have a gas grill. :-)

I think I probably microwave two baking potatoes about 3 to 4 minutes and then turn them over for another couple of minutes. The time kind of depends on how big the potatoes are. Since we like our steaks about medium I put the potatoes on for a good 20 minutes before I put the steaks on.
From: James Silverton (not.jim.silverton at verizon.not)
Date: Sun, 26 Aug 2007 22:03:21 GMT
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Ms P wrote:
> I think I probably microwave two baking potatoes about 3 to
> 4 minutes and then turn them over for another couple of
> minutes. The time kind of depends on how big the potatoes
> are. Since we like our steaks about medium I put the
> potatoes on for a good 20 minutes before I put the steaks

I don't think nuked potatoes need turning. 6 minutes would be about right for completely cooking two of them and 4 minutes followed by 20 minutes in a real oven sounds right. I've never tried recooking nuked potatoes except for making stuffed potatoes in the regular oven.
From: Edwin Pawlowski (esp at snet.net)
Date: Sun, 26 Aug 2007 19:09:50 -0400
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James Silverton wrote:
> I don't think nuked potatoes need turning. 6 minutes would be about right
> for completely cooking two of them and 4 minutes followed by 20 minutes in
> a real oven sounds right. I've never tried recooking nuked potatoes except
> for making stuffed potatoes in the regular oven.

Since potatoes come in a variety of sizes and types, timing is not able to be pinpointed. Not to mention microwave power from 600 watts to over 1500 watts. I've done 4, 5 6, even 8 at times, then put them on the grill. Good, but not as good as fully baked in an oven.
From: Omelet (omp_omelet at gmail.com)
Date: Mon, 27 Aug 2007 00:47:14 -0500
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Ms P wrote:
> I think I probably microwave two baking potatoes about 3 to 4 minutes and
> then turn them over for another couple of minutes. The time kind of depends
> on how big the potatoes are. Since we like our steaks about medium I put
> the potatoes on for a good 20 minutes before I put the steaks on.

Cool, thanks!

I'd put them on about the same time. Dad likes medium meat while I like it rare.
From: Sheldon (PENMART01 at aol.com)
Date: Mon, 27 Aug 2007 07:38:35 -0700
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Omelet wrote:
> Cool, thanks!

But, but with the grill going there's a better way... a much better *tastier* way... scrub potatoes and with skin on make about 3/16" slices, deal like playing cards onto a sheet of heavy foil, with a slice of onion, a sprig of parsley, s n' p, and a blob of butter... wrap tightly into a packet and slap on the grill. You can fit two baking sized spuds into each packet... be more creative with seasoning if you like; add a few slivers of garlic a bell pepper ring, oregano, hot pepper flakes, even grated cheese.... you don't want butter use olive oil. Grill on medium heat about ten minutes each side before starting your meat. Just before taking off the grill cut a few slits in the foil to release the moisture. This was my favorite part of my many cross country road trip dinners, cooked on my trusty $2 Cheap Johns grill. What you put into the spud packet is only limited by ones imagination... 'shrooms are very good too. And for the more adventurous toss in a can of anchovies or kippers.

Sheldon Eyes
From: Dan Abel (dabel at sonic.net)
Date: Mon, 27 Aug 2007 09:21:06 -0700
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Sheldon wrote:
> But, but with the grill going there's a better way... a much better
> *tastier* way... scrub potatoes and with skin on make about 3/16"
> slices, deal like playing cards onto a sheet of heavy foil, with a
> slice of onion, a sprig of parsley, s n' p, and a blob of butter...
> wrap tightly into a packet and slap on the grill.

You've brought up some fond memories here. My BIL made these once, with potatoes out of the ground just a few minutes. He put a half slice of bacon in each packet. I've never had such good potatoes.
From: Pete C. (aux3.DOH.4 at snet.net)
Date: Sat, 25 Aug 2007 16:43:23 GMT
--------
andreahunter65 wrote:
> For those of you who are interested, there is a place out there where
> you can buy frozen, fully baked potatoes that microwave in 3-4 minutes
> and taste like fresh, oven baked potatoes. Check it out at
> www.worldwidefoodsinc.com. Also find free recipes for baked
> potatoes. These are very convenient. I have 5 kids, age 6 and under
> and I use them at home often as they save me a lot of time in the
> kitchen.

What a pathetic shill / spam post. Nuking a fresh, raw potato take a couple minutes longer and is more convenient and of course a lot cheaper.
From: andreahunter65 at msn.com
Date: Sat, 25 Aug 2007 10:02:20 -0700
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Pete C.wrote:
> What a pathetic shill / spam post. Nuking a fresh, raw potato take a
> couple minutes longer and is more convenient and of course a lot
> cheaper.

Nothing shill about telling you guys about a good potato. This company supplies national restaurant chains and now their potato is online. You are wrong about it being more convenient to use a fresh potato. Cheaper maybe but not more convenient. Who has time or wants to wash/scrub a bag of green potatoes you get from the grocery store?
From: Pete C. (aux3.DOH.4 at snet.net)
Date: Sat, 25 Aug 2007 17:23:14 GMT
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andreahunter65 wrote:

> Nothing shill about telling you guys about a good potato. This company
> supplies national restaurant chains and now their potato is online.

Shill, plain and simple.

> You are wrong about it being more convenient to use a fresh potato.
> Cheaper maybe but not more convenient.

Pathetic.

> Who has time or wants to wash/
> scrub a bag of green potatoes you get from the grocery store?

Anyone who has time to eat said potato has the 30 seconds it takes to clean said potato before placing in the microwave. I suppose you also go to those stores that assemble a ready to "cook" meal kit for you while stroking your ego telling you that your life is too busy and your time is too valuable to spend the 15 minutes preparing the ingredients, the very same 15 minutes you spend at that store.

Shill.
From: Julie Bove (juliebove at verizon.net)
Date: Sun, 26 Aug 2007 04:45:29 GMT
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Pete C. wrote:
> Anyone who has time to eat said potato has the 30 seconds it takes to
> clean said potato before placing in the microwave. I suppose you also go
> to those stores that assemble a ready to "cook" meal kit for you while
> stroking your ego telling you that your life is too busy and your time
> is too valuable to spend the 15 minutes preparing the ingredients, the
> very same 15 minutes you spend at that store.
>
> Shill.

I just don't understand those places. There is one near me and I took a peek in there after all these people I know were raving about what a good thing it was. Wouldn't work for me since we have food allergies and there were cross contamination issues everywhere. Plus most of the menus they have wouldn't go over well with us either.

But I just couldn't see it. No appeal whatever to me. Why would I want to drive to a place to assemble a meal then bring it home and freeze it? Not for me.

My mom tried to tell me if I didn't have the food allergies and I was working, I would love it. Well, no I would not. I can't see myself ever liking that. Oddly, I've never seen anyone in there making a meal. Never.
From: Pete C. (aux3.DOH.4 at snet.net)
Date: Sun, 26 Aug 2007 06:50:40 -0500
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Julie Bove wrote:
> I just don't understand those places. There is one near me and I took a
> peek in there after all these people I know were raving about what a good
> thing it was. Wouldn't work for me since we have food allergies and there
> were cross contamination issues everywhere. Plus most of the menus they
> have wouldn't go over well with us either.

Like I said, that store concept like a lot of other similarly stupid things all work on the principle of extracting money from the clueless by stroking their egos. Instead of say, teaching the subject how to cook, you instead tell them that they are too busy (read lazy) and their time is too valuable (they're self absorbed and neglecting their kids) for them to spend the huge amount of time (15 minutes) it takes to prepare ingredients for cooking. It's simply a yuppified TV dinner at a yuppified price.
From: Sheldon (PENMART01 at aol.com)
Date: Sat, 25 Aug 2007 10:23:53 -0700
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andreahunte... wrote:
> Nothing shill about telling you guys about a good potato. This company
> supplies national restaurant chains and now their potato is online.
> You are wrong about it being more convenient to use a fresh potato.
> Cheaper maybe but not more convenient. Who has time or wants to wash/
> scrub a bag of green potatoes you get from the grocery store?

You couldn't pay me to eat that garbage, probably so handled it's too unclean to slop hogs... I don't want your crotch-wipe hands touching my food.

Got plenty of time, if I'm roasting a hunk of meat for dinner anyway takes no extra anything to bake a whole mess of potatoes at the same time. And I bet your crappy precooked reheated/petrified potatoes are nowhere near as good as mine... can't beat fresh dug still warm from my very own sun kissed earth. And I've never yet lit an oven just for baked potatoes.. only an imbecile lights an oven just to bake potatoes, let alone just one or two.

Not out of the ground 24 hours when I ate them, reds boiled (salad), golds baked... baked a couple heads of that home grown garlic too: http://i15.tinypic.com/63j2i3p.jpg [dead link]
From: andreahunter65 at msn.com
Date: Sat, 25 Aug 2007 10:37:21 -0700
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Sheldon wrote:
> Not out of the ground 24 hours when I ate them, reds boiled (salad),
> golds baked... baked a couple heads of that home grown garlic too:
> http://i15.tinypic.com/63j2i3p.jpg [dead link]

Sheldon,

I absolutely love home grown garden vegetables and your pics look wonderful. I'm just saying that if you can't have fresh out of your garden, (not everyone is as lucky as you), this is the next best thing.

Andrea
From: Omelet (omp_omelet at gmail.com)
Date: Sat, 25 Aug 2007 13:33:35 -0500
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andreahunter65 wrote:
> I absolutely love home grown garden vegetables and your pics look
> wonderful. I'm just saying that if you can't have fresh out of your
> garden, (not everyone is as lucky as you), this is the next best
> thing.

But Andrea, Newbie spammers are not appreciated on ANY usenet groups that are not a "for sale" marketing group.

Now if you want to come here and be a regular participant and post a link to your sales site in your signature, that is ok.

Nobody has EVER picked on the Kona coffee bean seller from Hawaii as they are not a blatant spammer!

We get so inundated with spam all over RL and the 'net, it gets a bit tiresome.

When your post is nothing but a shill, few are going to appreciate it and worse, you may actually get boycotted.
From: Jill McQuown
Date: Sun, 26 Aug 2007 20:48:10 -0500
--------
Sheldon wrote:
> Not out of the ground 24 hours when I ate them, reds boiled (salad),
> golds baked... baked a couple heads of that home grown garlic too:
> http://i15.tinypic.com/63j2i3p.jpg [dead link]

Sheldon, I love your garden :)
From: James Silverton (not.jim.silverton at verizon.not)
Date: Sat, 25 Aug 2007 17:26:53 GMT
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I've never tried a reheated baked potato but was the original cooking conventional or nuking? If conventional, it might be interesting to try.
From: andreahunter65 at msn.com
Date: Sat, 25 Aug 2007 10:34:15 -0700
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James Silverton wrote:
> I've never tried a reheated baked potato but was the original
> cooking conventional or nuking? If conventional, it might be
> interesting to try.

The original is baked in an oven, cooled with a special, patented process, and Individually quick frozen, all in a very clean FDA approved processing plant. This is what makes it taste better than a fresh microwave baked potato.

BTW, thank you James, it's nice to know there are some decent people out there...

Andrea
Idaho
From: Sheldon (PENMART01 at aol.com)
Date: Sat, 25 Aug 2007 11:51:33 -0700
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andreahunte...msn.com wrote:
> is baked in an oven, cooled with a special, patented
> process, and Individually quick frozen,

If it's patented it's protected and not secret so you'd have no reservations sharing this special cooling process... probably has to do with a fan and witch's tits! hehe

And frozen yet, blech!
From: JoeSpareBedroom (dishborealis at yahoo.com)
Date: Sat, 25 Aug 2007 21:13:42 GMT
--------
andreahunter65 wrote in message
> The original is baked in an oven, cooled with a special, patented
> process, and Individually quick frozen, all in a very clean FDA
> approved processing plant. This is what makes it taste better than a
> fresh microwave baked potato.

A microwaved potato is not a baked potato, so your "patented process" has nothing to do with the taste difference.
From: Omelet (omp_omelet at gmail.com)
Date: Sat, 25 Aug 2007 13:28:17 -0500
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James Silverton wrote:
> I've never tried a reheated baked potato but was the original
> cooking conventional or nuking? If conventional, it might be
> interesting to try.

I've made extra baked spuds (and yams) on the wood grill or in the oven. They are just fine re-heated in the nuker.

But I just don't see the point in purchasing pre-cooked "baked" potatoes.

If I am time challenged (which I am during the week), I cook extra on weekends. Both dad and I are perfectly happy to live on nuked leftovers for a day or three.

I try not to make leftovers that last more than 3 days as we both tend to get bored with them. I'll just go ahead and cook when I get home from work on Thursday and Friday mornings... Things like eggs and stuff.
From: George (george at nospam.invalid)
Date: Sat, 25 Aug 2007 14:09:13 -0400
--------
andreahunter65 at msn wrote:
> Nothing shill about telling you guys about a good potato. This company
> supplies national restaurant chains and now their potato is online.
> You are wrong about it being more convenient to use a fresh potato.
> Cheaper maybe but not more convenient. Who has time or wants to wash/
> scrub a bag of green potatoes you get from the grocery store?

You are right. It is an incredibly intense and physical operation and it does take a large amount of time to wash a potato. Sometimes I start in the afternoon and it is sunset before I am finished washing potatoes.

It makes far more sense to buy frozen potatoes as used in industrial national restaurant chains so we can enjoy that same mediocre quality and convenience at home.
From: Ophelia (O at nix.co.uk)
Date: Sat, 25 Aug 2007 19:39:13 +0100
--------
George wrote:
> You are right. It is an incredibly intense and physical operation and
> it does take a large amount of time to wash a potato. Sometimes I
> start in the afternoon and it is sunset before I am finished washing
> potatoes.

LOL
From: JoeSpareBedroom (dishborealis at yahoo.com)
Date: Sat, 25 Aug 2007 21:14:51 GMT
--------
George wrote:
> You are right. It is an incredibly intense and physical operation and it
> does take a large amount of time to wash a potato. Sometimes I start in
> the afternoon and it is sunset before I am finished washing potatoes.

Hopefully, you OK'd this exercise with your doctor and had a stress test before beginning.
From: John Kane (jrkrideau at gmail.com)
Date: Mon, 27 Aug 2007 09:37:32 -0700
--------
George wrote:
> You are right. It is an incredibly intense and physical operation and it
> does take a large amount of time to wash a potato. Sometimes I start in
> the afternoon and it is sunset before I am finished washing potatoes.

That toothbrush that came with the Barbie set is too small. Get a larger one.
From: Omelet (omp_omelet at gmail.com)
Date: Sat, 25 Aug 2007 13:14:22 -0500
--------
andreahunter wrote:
> Nothing shill about telling you guys about a good potato. This company
> supplies national restaurant chains and now their potato is online.
> You are wrong about it being more convenient to use a fresh potato.
> Cheaper maybe but not more convenient. Who has time or wants to wash/
> scrub a bag of green potatoes you get from the grocery store?

Only lazy twerps like you won't scrub a bag of fresh spuds... If you are rich enough to eat junk food, fine.

But this list never has appreciated SPAM!!! And it's obvious you are a low life scum spammer.
From: zxcvbob (zxcvbob at charter.net)
Date: Sat, 25 Aug 2007 13:34:38 -0500
--------
andreahunter65 wrote:
> Who has time or wants to wash/
> scrub a bag of green potatoes you get from the grocery store?

Because you are so busy doing what?

Bob
From: tert in seattle (tert at ftupet.com)
Date: Sat, 25 Aug 2007 21:08:29 +0000 (UTC)
--------
zxcvbob writes:
>Because you are so busy doing what?

she's got five kids under age six

who has time to put on a condom (or wash and properly cook potatoes) when you're busy having all that sex?
From: Omelet (omp_omelet at gmail.com)
Date: Sat, 25 Aug 2007 16:54:35 -0500
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tert in seattle wrote:
> she's got five kids under age six
>
> who has time to put on a condom (or wash and properly cook
> potatoes) when you're busy having all that sex?

You would go there. ;-)
You are so mean!

OTOH, she could truly benefit from exploring solar cooking. 5 kids have gotta be expensive!
From: Dan Abel (dabel at sonic.net)
Date: Sat, 25 Aug 2007 14:43:03 -0700
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zxcvbob wrote:
> Because you are so busy doing what?

Are you kidding? Five kids under the age of six?
From: JoeSpareBedroom (dishborealis at yahoo.com)
Date: Sat, 25 Aug 2007 21:45:20 GMT
--------
Dan Abel wrote:
> Are you kidding? Five kids under the age of six?

If they are her biological kids (not adopted), then she's lying about having that many kids.
From: Pete C. (aux3.DOH.4 at snet.net)
Date: Sat, 25 Aug 2007 17:16:01 -0500
--------
JoeSpareBedroom wrote:
> If they are her biological kids (not adopted), then she's lying about having
> that many kids.

With all the IVF (and other technique) induced multiple births these days, I don't think you have any grounds for that comment.
From: JoeSpareBedroom (dishborealis at yahoo.com)
Date: Sun, 26 Aug 2007 06:26:21 GMT
--------
Pete C. wrote:
> With all the IVF (and other technique) induced multiple births these
> days, I don't think you have any grounds for that comment.

Forget biology & medicine, and think about sanity (or lack of it).
From: Pete C. (aux3.DOH.4 at snet.net)
Date: Sun, 26 Aug 2007 06:52:04 -0500
--------
JoeSpareBedroom wrote:
> Forget biology & medicine, and think about sanity (or lack of it).

Of course, anyone who wants to have more than two children should automatically be tossed in the loony bin.
From: JoeSpareBedroom (dishborealis at yahoo.com)
Date: Sun, 26 Aug 2007 11:59:20 GMT
--------
Pete C. wrote:
> Of course, anyone who wants to have more than two children should
> automatically be tossed in the loony bin.

It's a safe bet that if you asked most women if they wanted that many kids in that length of time, the best situation would be that they'd say "no". But, I think most would punch your lights out just for asking. :-)
From: Peter Aitken (paitken at CRAPnc.rr.com)
Date: Sun, 26 Aug 2007 16:11:40 -0400
--------
JoeSpareBedroom says...
> It's a safe bet that if you asked most women if they wanted that many kids
> in that length of time, the best situation would be that they'd say "no".
> But, I think most would punch your lights out just for asking. :-)

Some women might punch your lights out for insisting that they are lying about their kids and then not apologizing.
From: JoeSpareBedroom (dishborealis at yahoo.com)
Date: Sun, 26 Aug 2007 21:49:58 GMT
--------
Peter Aitken wrote:
> Some women might punch your lights out for insisting that they are lying
> about their kids and then not apologizing.

Do you apologize for not believing things sometimes?
From: blake murphy (blakepm at verizon.net)
Date: Sun, 26 Aug 2007 13:35:06 GMT
--------
Pete C. wrote:
>Of course, anyone who wants to have more than two children should
>automatically be tossed in the loony bin.

oooh, that really hurts, coming from such a well-adjusted individual as yourself.
From: Omelet (omp_omelet at gmail.com)
Date: Sat, 25 Aug 2007 17:18:41 -0500
--------
JoeSpareBedroom wrote:
> If they are her biological kids (not adopted), then she's lying about having
> that many kids.

It is possible.
From: zxcvbob (zxcvbob at charter.net)
Date: Sat, 25 Aug 2007 17:22:07 -0500
--------
JoeSpareBedroom wrote:
> If they are her biological kids (not adopted), then she's lying about having
> that many kids.

Very easy to accomplish if one or two sets of twins. Well, easy except for finding the energy to have sex with a house full of toddlers.
From: JoeSpareBedroom (dishborealis at yahoo.com)
Date: Sun, 26 Aug 2007 06:25:28 GMT
--------
zxcvbob wrote:
> Very easy to accomplish if one or two sets of twins. Well, easy except
> for finding the energy to have sex with a house full of toddlers.

That, and thinking you can divide your attention between that many kids. Or, maybe she's one of those parents who gives no attention to the kids, so any number will do.
From: Pete C. (aux3.DOH.4 at snet.net)
Date: Sun, 26 Aug 2007 11:55:11 GMT
--------
JoeSpareBedroom wrote:
> That, and thinking you can divide your attention between that many kids. Or,
> maybe she's one of those parents who gives no attention to the kids, so any
> number will do.

Simply a superficial collector. Her life is built around possessions as a substitute for any character, children are simply another possession to try to show off, just like the micro mansion and yuppmobile.
From: Goomba38 (Goomba38 at comcast.net)
Date: Sun, 26 Aug 2007 08:51:10 -0400
--------
JoeSpareBedroom wrote:
> If they are her biological kids (not adopted), then she's lying about having
> that many kids.

How do you figure? I work with one doctor who has 7 kids under the age of 6. All his. One set of twins and one set of triplets. I feel for his wife, lol.
From: JoeSpareBedroom (dishborealis at yahoo.com)
Date: Sun, 26 Aug 2007 12:54:04 GMT
--------
Goomba38 wrote:
> How do you figure? I work with one doctor who has 7 kids under the age of
> 6. All his. One set of twins and one set of triplets.
> I feel for his wife, lol.

I hadn't considered the multiple-kids-at-once idea, but even so, you've gotta be nuts.
From: Goomba38 (Goomba38 at comcast.net)
Date: Sun, 26 Aug 2007 09:09:19 -0400
--------
JoeSpareBedroom wrote:
> I hadn't considered the multiple-kids-at-once idea, but even so, you've
> gotta be nuts.

Or good natured enough to roll with the punches..what's the alternative?
From: JoeSpareBedroom (dishborealis at yahoo.com)
Date: Sun, 26 Aug 2007 13:12:32 GMT
--------
Goomba38 wrote:
> Or good natured enough to roll with the punches..what's the alternative?

I guess my thoughts come from knowing 4 sets of parents who felt 2 or 3 kids was plenty (and a handful) in a span of 5 or 6 or 7 years. And then, there's the "You're not coming near me with THAT thing (penis) so soon, buddy!" factor. :-)

The flip side is that with half a dozen kids, you quickly end up with built-in babysitting, sorta kinda.
From: Edwin Pawlowski (esp at snet.net)
Date: Sun, 26 Aug 2007 11:32:40 -0400
--------
kilikini wrote:
> twins and triplets!?!?!?!?!? How on earth does a person afford diapers?

You can always buy the kind that you wash and se again. Used to be the ONLY way to diaper a baby.
From: Peter Aitken (paitken at CRAPnc.rr.com)
Date: Sun, 26 Aug 2007 16:09:40 -0400
--------
JoeSpareBedroom says...
> If they are her biological kids (not adopted), then she's lying about having
> that many kids.

Why? Do the math. It's not unusual for a woman to be able to get pregnant 3 months after giving birth. It's crazy, to be sure, but possible.

Groucho joke from that funny TV show he did for a while. His guest was a woman with some huge number of kids.

Groucho: How is it you come to have so many children?

Woman: (Giggle) I really love my husband!

Groucho: (eyebrows levitating) Well, I love my cigar but I take it our of my mouth once in a while.
From: Ms P (ms_peacock at wbsnet.org)
Date: Sun, 26 Aug 2007 15:59:42 -0500
--------
Peter Aitken wrote:
> Why? Do the math. It's not unusual for a woman to be able to get
> pregnant 3 months after giving birth. It's crazy, to be sure, but
> possible.

It's possible in 1 month. There are lots of women that end up with kids 10 months apart in age. It used to be common for women to have a baby every year for several years. There are still people that do have babies every year or so. It's not at all unusual to see a Mennonite family with stairstep kids.
From: Omelet (omp_omelet at gmail.com)
Date: Sun, 26 Aug 2007 16:17:04 -0500
--------
Peter Aitken wrote:
> Groucho: How is it you come to have so many children?
>
> Woman: (Giggle) I really love my husband!

She might be Catholic...
From: John Kane (jrkrideau at gmail.com)
Date: Mon, 27 Aug 2007 09:38:54 -0700
--------
zxcvbob wrote:
> Because you are so busy doing what?

Err, green potatos? Are they not sunburnt and a bit carcinogenic? I don't buy green ones myself.
From: JoeSpareBedroom (dishborealis at yahoo.com)
Date: Mon, 27 Aug 2007 16:48:57 GMT
--------
John Kane wrote:
> Err, green potatos? Are they not sunburnt and a bit carcinogenic? I
> don't buy green ones myself.

I just read that the green potato "threat" is overrated, but even so, no store should be selling them.
From: kilikini (kilikini1 at NOSPAMhotmail.com)
Date: Mon, 27 Aug 2007 14:09:33 -0400
--------
JoeSpareBedroom wrote:
> I just read that the green potato "threat" is overrated, but even so,
> no store should be selling them.

I found this explanation:
http://www.ianrpubs.unl.edu/epublic/pages/publicationD.jsp?publicationId=208

To cut the article to the chase.....

By itself, chlorophyll is not a health concern. It is harmless and tasteless. In potato tubers, the greening is a sign that there may be an increase in the presence of glycoalkaloids, especially the substance solanine. When the potato greens, solanine increases to potentially high levels. Increased solanine levels are responsible for the bitter taste resulting from a high solanine concentration in potatoes after being cooked. Solanine biosynthesis occurs parallel but independent of chlorophyll biosynthesis; each can occur without the other. Unlike chlorophyll, light is not needed for solanine formation, but, with light, glycoalkaloid formation is increased. In potatoes solanine formation is localized near the skin, usually no deeper than one-eighth of an inch (3 mm). In processed potatoes such as chips (Figure 2) and fries, little hazard exists since peels are usually removed. Potato breeding programs release only potato varieties that are tested to be safe and contain low levels of solanine. Note: All members of the botanical family Solanaceae - not just potatoes - produce glycoalkaloid toxins. Two common examples are tomatine from tomato and nicotine from tobacco. Some members of this family are historically notorious such as belladonna, now used for treating asthma, and the nightshades.

Ultra-violet radiation as well as visible rays are contained in many light sources such as flourescent bulbs and sunlight. Ultra-violet and visible light in the blue-violet region promotes the formation of glycoalkaloids, steroid-like compounds, and, for potatoes, most notably solanine. When potato tubers are exposed to light, the solanine content in the peel may increase as much as ten times. Toxic levels for people are about one-hundredth of an ounce for a 200-lb person. This 200-lb person would need to eat about 20 lb of normal whole potatoes in a day to reach this level. But, with UV light-exposed whole tubers in which solanine had increased ten-fold, only two pounds could cause a reaction. Potentially high levels for a 100-lb and 50-lb person would be 16 and 8 ounces of a fully green potato, respectively. Removing the green areas, skin and underlying core, the light-induced solanine is removed. A large baked potato frequently weighs about one pound (16 ounces), but common sizes in restaurants are six to 11 ounces. Potatoes containing more than 0.1 percent solanine (.01 oz/10 oz potato) are considered unfit for eating. Cooked potatoes cannot turn green or produce solanine because cooking destroys the enzyme mechanism required for its production; however, any chlorophyll and solanine produced before cooking will remain after cooking (Figure 2). A good guide is "if the potato tastes bitter, don't eat it."
From: John Kane (jrkrideau at gmail.com)
Date: Mon, 27 Aug 2007 14:12:01 -0700
--------
kilikini wrote:
> To cut the article to the chase.....
>
> By itself, chlorophyll is not a health concern. It is harmless and

Thank Kili.
So the stuff is toxic but if I don't have more than 5-6 baked potatoes at a meal I'm okay. :) I hadn't heard about the bitterness .
From: Edwin Pawlowski (esp at snet.net)
Date: Sat, 25 Aug 2007 14:38:18 -0400
--------
andreahunter65 wrote:
> Nothing shill about telling you guys about a good potato.

All the shills say that.

At $38 plus shipping for 10 pounds, they are for people with more money than brains. 29¢ a pound versus $4.70 a pound with shipping.

> You are wrong about it being more convenient to use a fresh potato.
> Cheaper maybe but not more convenient. Who has time or wants to wash/
> scrub a bag of green potatoes you get from the grocery store?

I can have them washed and in the oven or MW by the time you dig the frozen crap out of the freezer. And I'll be a few bucks ahead. 29¢ a pound versus $4.70 a pound with shipping. If you wash a 10 pound bag of potatoes in 5 minutes, you are saving $44 in minutes or equal to $220 an hour. I have to work over a half a day to earn that so I'm not going to give it up for pre-washed spuds.
From: andreahunter65 at msn.com
Date: Sat, 25 Aug 2007 11:42:27 -0700
--------
Edwin Pawlowski wrote:
> > Nothing shill about telling you guys about a good potato.
>
> All the shills say that.

Sorry to all of you who were offended by this post. Though it is good to know that there was a place that I could get some honest feedback from. Thank you all for your honest opinions. I will leave you alone now. Sorry.
From: Pandora (mirybranca at alice.it)
Date: Sat, 25 Aug 2007 21:03:27 +0200
--------
andreahunter65 ha scritto:
> Sorry to all of you who were offended by this post. Though it is good
> to know that there was a place that I could get some honest feedback
> from. Thank you all for your honest opinions. I will leave you alone
> now. Sorry.

So, you don't have to be sorry for your opinion , IMO. Sleep quit
From: Steve Wertz (swertz at cluemail.compost)
Date: Sat, 25 Aug 2007 19:10:45 GMT
--------
andreahunter65 wrote:
> Sorry to all of you who were offended by this post. Though it is good
> to know that there was a place that I could get some honest feedback
> from. Thank you all for your honest opinions. I will leave you alone
> now. Sorry.

Chew 'em up and spit em out. Ptoooey!
From: Steve Y (steveremove at wanadoo.fr)
Date: Sat, 25 Aug 2007 21:48:45 +0200
--------
"Thank you all for your honest opinions"

You just came to the wrong place I think. Most people on here, IMHO, think Quality first, then Price. There is a market for what you have to offer but it's not here. pre-Baked frozen spuds belong in same category as "Aunt Bessie's Frozen Yorkshire Puds" that I am ashamed I have a sister that actually uses.
From: Julie Bove (juliebove at verizon.net)
Date: Sun, 26 Aug 2007 04:42:27 GMT
--------
andreahunter65 wrote:
> Nothing shill about telling you guys about a good potato. This company
> supplies national restaurant chains and now their potato is online.
> You are wrong about it being more convenient to use a fresh potato.
> Cheaper maybe but not more convenient. Who has time or wants to wash/
> scrub a bag of green potatoes you get from the grocery store?

I don't buy the green ones and it doesn't take long to wash them. But you can buy pre-washed ones these days. Wrapped in plastic and ready to nuke.
From: JoeSpareBedroom (dishborealis at yahoo.com)
Date: Sun, 26 Aug 2007 23:27:55 GMT
--------
Julie Bove wrote:
> I don't buy the green ones and it doesn't take long to wash them. But you
> can buy pre-washed ones these days. Wrapped in plastic and ready to nuke.

If your store is selling green potatoes, it's time to call the health department.
From: Omelet (omp_omelet at gmail.com)
Date: Mon, 27 Aug 2007 00:51:40 -0500
--------
JoeSpareBedroom wrote:
> If your store is selling green potatoes, it's time to call the health
> department.

True.

Getting the occasional green-ish spud is one reason I mostly refuse to purchase them bagged.

I nearly always hand-pick them from the bins. The one exception was a couple of bags of baby reds I bought recently.

Green ones are rare, but I still look over every one while I'm washing them.

I also store them in the dark to prevent any risk of greening.

We don't eat many potatoes here tho'. 1/2 of one of those bags of baby reds got left in storage long enough to sprout. ;-) I'm fixin' to pot them just for grins.
From: val189 (gwehrenb at bellsouth.net)
Date: Sun, 26 Aug 2007 16:19:36 -0700
--------
andreahunter65 wrote:
> Who has time or wants to wash/
> scrub a bag of green potatoes you get from the grocery store?

I do.

I loathe those foil wrapped things most restaurants serve ya. If I want a baked potato, I make this decision around 4 pm, then get 'em into my toaster oven at 450 for at LEAST an hour and a half. Love that crispy inner skin which I don't think any other method can produce.
From: Goomba38 (Goomba38 at comcast.net)
Date: Sun, 26 Aug 2007 22:00:00 -0400
--------
val189 wrote:
> I loathe those foil wrapped things most restaurants serve ya. If I
> want a baked potato, I make this decision around 4 pm, then get 'em
> into my toaster oven at 450 for at LEAST an hour and a half. Love
> that crispy inner skin which I don't think any other method can
> produce.

I hear you! I don't own a toaster oven but do them in the regular oven for about 90 min or so too. Nice dry skins, crispy and begging to be scooped out of potato then the skins loaded up with butter, salt and pepper. No disgusting foil on *my* potatoes, please!
From: Omelet (omp_omelet at gmail.com)
Date: Mon, 27 Aug 2007 00:54:21 -0500
--------
Goomba38 wrote:
> I hear you! I don't own a toaster oven but do them in the regular oven
> for about 90 min or so too. Nice dry skins, crispy and begging to be
> scooped out of potato then the skins loaded up with butter, salt and
> pepper. No disgusting foil on *my* potatoes, please!

We've never wrapped them in foil either (except for yams). Do you ever use potato spikes to speed cooking?

I've actually started pressure cooking yams since the peel is not edible anyway. It's worked really well. 12 to 15 minutes at pressure.
From: Christine Dabney (artisan2 at ix.netcom.com)
Date: Mon, 27 Aug 2007 00:01:15 -0600
--------
Omelet wrote:
>I've actually started pressure cooking yams since the peel is not edible
>anyway. It's worked really well. 12 to 15 minutes at pressure.

Since when is the peel not edible? It is so good on them!!!
From: Omelet (omp_omelet at gmail.com)
Date: Mon, 27 Aug 2007 01:36:07 -0500
--------
Christine Dabney wrote:
> Since when is the peel not edible? It is so good on them!!!

Okay, but yam peels have never a-peeled to me. <G>
From: Christine Dabney (artisan2 at ix.netcom.com)
Date: Mon, 27 Aug 2007 00:36:49 -0600
--------
Omelet wrote:
>Okay, but yam peels have never a-peeled to me. <G>

They are totally wonderful when roasted.
From: Goomba38 (Goomba38 at comcast.net)
Date: Mon, 27 Aug 2007 03:04:08 -0400
--------
Christine Dabney wrote:
> They are totally wonderful when roasted.

I always baked a sweet potato or yam for the babies to munch on in their high chairs. It was one of their first feed themselves foods. Sliced cold/room temp baked sweet potato was always a favorite of theirs.
From: George (george at nospam.invalid)
Date: Mon, 27 Aug 2007 09:15:19 -0400
--------
Christine Dabney wrote:
> They are totally wonderful when roasted.

For sure, I roasted yam has a huge amount of natural sweetness and flavor.
From: Omelet (omp_omelet at gmail.com)
Date: Mon, 27 Aug 2007 08:35:15 -0500
--------
George wrote:
> For sure, I roasted yam has a huge amount of natural sweetness and flavor.

She was referring to the peels being tasty.

I've never eaten yam skins. I do love potato skins tho'.
From: George (george at nospam.invalid)
Date: Mon, 27 Aug 2007 09:12:40 -0400
--------
Omelet wrote:
> We've never wrapped them in foil either (except for yams).

Yams also do much better with no wrapping. I put them on the bottom rack and put a small square of foil on the oven floor. Unwrapped roasted yams develop a really nice caramelization layer and don't need much more than slicing and eating.
From: Omelet (omp_omelet at gmail.com)
Date: Mon, 27 Aug 2007 08:34:34 -0500
--------
George wrote:
> Yams also do much better with no wrapping. I put them on the bottom rack
> and put a small square of foil on the oven floor. Unwrapped roasted yams
> develop a really nice caramelization layer and don't need much more than
> slicing and eating.

We wrapped them in foil to contain the mess they tend to make. ;-)

Okay, I'll have to try them then over a wood grill where it does not matter...
From: JoeSpareBedroom (dishborealis at yahoo.com)
Date: Mon, 27 Aug 2007 13:35:51 GMT
--------
Omelet wrote:
> We wrapped them in foil to contain the mess they tend to make. ;-)

Based on my experience, the only mess they make goes down, so I put them ON foil, but not IN foil. If your are making messes sideways or upward, the heat's too high.
From: Omelet (omp_omelet at gmail.com)
Date: Mon, 27 Aug 2007 08:54:55 -0500
--------
JoeSpareBedroom wrote:
> Based on my experience, the only mess they make goes down, so I put them ON
> foil, but not IN foil. If your are making messes sideways or upward, the
> heat's too high.

They were being roasted with a turkey for Thanksgiving.

I've stopped roasting Yams at this point and have been pressure cooking them, but I'm always up for an education.
From: JoeSpareBedroom (dishborealis at yahoo.com)
Date: Mon, 27 Aug 2007 14:03:47 GMT
--------
Omelet wrote:
> They were being roasted with a turkey for Thanksgiving.
>
> I've stopped roasting Yams at this point and have been pressure cooking
> them, but I'm always up for an education.

Just put them on a piece of foil large enough to catch any dripping syrup, and bake slowly, maybe at 325. Stick a fork in to know when they're done. Like any sugary dish, you'll get burning if you cook too hot.
From: Omelet (omp_omelet at gmail.com)
Date: Mon, 27 Aug 2007 09:08:38 -0500
--------
JoeSpareBedroom wrote:
> Just put them on a piece of foil large enough to catch any dripping syrup,
> and bake slowly, maybe at 325. Stick a fork in to know when they're done.
> Like any sugary dish, you'll get burning if you cook too hot.

I mostly use my table top oven now for roasting.

I'll give that a try, but I won't end up with a crispy skin...

Do you eat the peels on yams?

That was what started this. I've honestly never tried them.
From: JoeSpareBedroom (dishborealis at yahoo.com)
Date: Mon, 27 Aug 2007 14:10:40 GMT
--------
Omelet wrote:
> I mostly use my table top oven now for roasting.
>
> I'll give that a try, but I won't end up with a crispy skin...
>
> Do you eat the peels on yams?

Yes.
From: James Silverton (not.jim.silverton at verizon.not)
Date: Mon, 27 Aug 2007 13:50:07 GMT
--------
Omelet wrote:
> We wrapped them in foil to contain the mess they tend to
> make. ;-)
>
> Okay, I'll have to try them then over a wood grill where it
> does not matter...

Returning to potatoes! I like to make mashed potatoes with baking potatoes usually nuked. There is one bonus in that, after removing the potato, the skins can be crisped quickly in the conventional oven as a bonus!
From: Omelet (omp_omelet at gmail.com)
Date: Mon, 27 Aug 2007 08:55:46 -0500
--------
James Silverton wrote:
> Returning to potatoes! I like to make mashed potatoes with
> baking potatoes usually nuked. There is one bonus in that, after
> removing the potato, the skins can be crisped quickly in the
> conventional oven as a bonus!

I pressure cooked potatoes for mashed.
Easy to peel.

And faster.
From: James Silverton (not.jim.silverton at verizon.not)
Date: Mon, 27 Aug 2007 14:12:05 GMT
--------
Omelet wrote:
> I pressure cooked potatoes for mashed.
> Easy to peel.
>
> And faster.

I don't have a pressure cooker but is it really quicker than a microwave? In any case, as I said, I use baking-type potatoes and I've never boiled them. Nuked or conventionally baked they make very good mashed potatoes.
From: Omelet (omp_omelet at gmail.com)
Date: Mon, 27 Aug 2007 10:39:56 -0500
--------
James Silverton wrote:
> I don't have a pressure cooker but is it really quicker than a
> microwave? In any case, as I said, I use baking-type potatoes
> and I've never boiled them. Nuked or conventionally baked they
> make very good mashed potatoes.

My Microwave does not do multiple potatoes (or other bulk items) that well.

If I were to do, say, 8 baked spuds in the M-wave, I'd have to set it for at least 1 hour and it would overheat. I'd have to do them 2 or 3 at a time at 20 minutes or so.

I can put 8 to 10 potatoes in the pressure cooker and put about 1" of water in it. It will come to pressure in 10 minutes with that, and I can set a timer for 15 minutes.

Done to perfection in a total of 25 to 30 minutes.
From: James Silverton (not.jim.silverton at verizon.not)
Date: Mon, 27 Aug 2007 16:59:48 GMT
--------
Omelet wrote:
> I can put 8 to 10 potatoes in the pressure cooker and put
> about 1" of water in it. It will come to pressure in 10
> minutes with that, and I can set a timer for 15 minutes.
>
> Done to perfection in a total of 25 to 30 minutes.

Microwave: 8 potatoes: 24 minutes.
From: Omelet (omp_omelet at gmail.com)
Date: Mon, 27 Aug 2007 12:53:18 -0500
--------
James Silverton wrote:
> Microwave: 8 potatoes: 24 minutes.

In YOUR microwave. ;-)

Next time I have to replace one, I'll spend more.
From: Sheldon (PENMART01 at aol.com)
Date: Mon, 27 Aug 2007 08:09:09 -0700
--------
Omelet wrote:
> We've never wrapped them in foil either (except for yams).
> Do you ever use potato spikes to speed cooking?
>
> I've actually started pressure cooking yams since the peel is not edible
> anyway. It's worked really well. 12 to 15 minutes at pressure.

WTF! Baked yams are wonderful, baked till the sugars come oozing out.. the skin is the BEST part.. now I really wonder about your diet... you need to shit can that fercocktah pressure processer and learn how to cook... begin with the very basics, like baked yams.

When I was a kid growing up in NYC every neighborhood had a "sweet potato man" (I'm sure they were yams), plodding the streets with his wood fired oven mounted on a push cart... on a fridgid snowy day there was nothing better to warm you up than a burning hot gooey baked yam... to eat we'd bite an end off and squeeze the insides out of the skin and nibble that steamy hot flesh (was easier to eat and the skin kept it hot), then finally we'd savor the skin like the candy it was.

Since when is yam/sweet potato skin not edible... WTF is the matter with you with that pressure processor... you're still eating Gerber baby food... you never became an adult.
From: JoeSpareBedroom (dishborealis at yahoo.com)
Date: Mon, 27 Aug 2007 15:13:38 GMT
--------
Sheldon wrote:
> WTF! Baked yams are wonderful, baked till the sugars come oozing
> out.. the skin is the BEST part.. now I really wonder about your
> diet... you need to shit can that fercocktah pressure processer and
> learn how to cook... begin with the very basics, like baked yams.
>
> When I was a kid growing up in NYC every neighborhood had a "sweet
> potato man" (I'm sure they were yams).........

Suddenly, I'm having visions of knishes bought on the street when I was a kid. Where was Fortunoff's? Was that Brooklyn? My mom would shop, and my dad would stuff us with knishes & soakers from the vendors outside. To die for.
From: Ophelia (O at nix.co.uk)
Date: Mon, 27 Aug 2007 18:41:45 +0100
--------
JoeSpareBedroom wrote:
> Suddenly, I'm having visions of knishes bought on the street when I
> was a kid. Where was Fortunoff's? Was that Brooklyn? My mom would
> shop, and my dad would stuff us with knishes & soakers from the
> vendors outside. To die for.

Joe, if my questions bother you then just ignore, but I haven't a clue what you just said:(

What are knishes and soakers please?
From: JoeSpareBedroom (dishborealis at yahoo.com)
Date: Mon, 27 Aug 2007 17:55:54 GMT
--------
Ophelia wrote:
> What are knishes and soakers please?

"Soaker" is an affectionate term for hot dogs that have been sitting in hot water, probably for too long. They're delicious, although sometimes the attraction can be related to extreme hunger, or the surrounding atmosphere.

For knish, I'm too busy to explain. Wikipedia's explanation is fine: A knish is an Eastern European snack food popular in Jewish communities. A knish consists of a filling covered with dough that is either baked or fried. Knishes can be purchased from street vendors in urban areas with a large Jewish population, sometimes at a hot dog stand.

In the most traditional versions, the filling is made entirely of mashed potato, ground meat, sauerkraut, onions, kasha (buckwheat groats) or cheese. More modern varieties of fillings feature sweet potatoes, black beans, fruit, broccoli, tofu or spinach.

Many cultures have variations on baked or fried dough-covered snacks similar to the knish: the Jamaican patty, the Spanish and Latin American empanada or Papa rellena and the South Asian samosa and the Bahavian Nakishka.

Knishes may be round or square/rectangular. They may be entirely covered in dough or some of the filling may peek out of the top. Sizes range from those that can be eaten in a single bite hors d'oeuvre to sandwich-sized knishes that can serve as an entire meal.
From: JoeSpareBedroom (dishborealis at yahoo.com)
Date: Mon, 27 Aug 2007 17:57:28 GMT
--------
By the way, it's pronounced with two syllables: k-nish. Not "nish", unless you want to sound like you're from Iowa.
From: Ophelia (O at nix.co.uk)
Date: Mon, 27 Aug 2007 20:18:42 +0100
--------
JoeSpareBedroom wrote:
> By the way, it's pronounced with two syllables: k-nish. Not "nish",
> unless you want to sound like you're from Iowa.

How about if i come from Scotland? (which I do) :))
From: JoeSpareBedroom (dishborealis at yahoo.com)
Date: Mon, 27 Aug 2007 19:29:17 GMT
--------
Ophelia wrote:
> How about if i come from Scotland? (which I do) :))

Then you say "Pour me a Lagavulin and you're wearing way too many clothes, lad". :-)
From: Ophelia (O at nix.co.uk)
Date: Mon, 27 Aug 2007 20:44:18 +0100
--------
JoeSpareBedroom wrote:
> Then you say "Pour me a Lagavulin and you're wearing way too many
> clothes, lad". :-)

hehehe cheeky:))))))
From: George (george at nospam.invalid)
Date: Mon, 27 Aug 2007 14:11:55 -0400
--------
JoeSpareBedroom wrote:
> "Soaker" is an affectionate term for hot dogs that have been sitting in hot
> water, probably for too long. They're delicious, although sometimes the
> attraction can be related to extreme hunger, or the surrounding atmosphere.

"dirty water dogs" is the popular current expression.
From: Ophelia (O at nix.co.uk)
Date: Mon, 27 Aug 2007 20:16:52 +0100
--------
JoeSpareBedroom wrote:
> "Soaker" is an affectionate term for hot dogs that have been sitting
> in hot water, probably for too long. They're delicious, although
> sometimes the attraction can be related to extreme hunger, or the
> surrounding atmosphere.
>
> For knish, I'm too busy to explain.

Thanks:) I am UK so I doubt if i will come accross them:)
From: James Silverton (not.jim.silverton at verizon.not)
Date: Mon, 27 Aug 2007 21:05:20 GMT
--------
Ophelia wrote:
> Thanks:) I am UK so I doubt if i will come accross them:)

Then you will be missing treats! There are several flavors of knishes which are pastries stuffed with potatoes, meat and often both. The information on "soakers" was new to me: you live and learn!
From: Ophelia (O at nix.co.uk)
Date: Tue, 28 Aug 2007 07:54:26 +0100
--------
James Silverton wrote:
> Then you will be missing treats! There are several flavors of knishes
> which are pastries stuffed with potatoes, meat and often both. The
> information on "soakers" was new to me: you live and learn!

So is a knish like a pasty then, James?
From: JoeSpareBedroom (dishborealis at yahoo.com)
Date: Tue, 28 Aug 2007 10:41:40 GMT
--------
Ophelia wrote:
> So is a knish like a pasty then, James?

Sort of, but not sweet. Most often, street vendors sell the kind with potato inside, flavored with a little onion black pepper. Delis and restaurants will have other varieties, but they're not a sweet pastry.
From: Ophelia (O at nix.co.uk)
Date: Tue, 28 Aug 2007 16:17:35 +0100
--------
JoeSpareBedroom wrote:
> Sort of, but not sweet. Most often, street vendors sell the kind with
> potato inside, flavored with a little onion black pepper. Delis and
> restaurants will have other varieties, but they're not a sweet pastry.

Think of Cornish Pasties? Do you remember them?
http://www.cornishlight.co.uk/cornish-pasty.htm
From: JoeSpareBedroom (dishborealis at yahoo.com)
Date: Tue, 28 Aug 2007 15:20:28 GMT
--------
Ophelia wrote:
> Think of Cornish Pasties? Do you remember them?

Sounds similar. Now I'm hungry!
From: Ophelia (O at nix.co.uk)
Date: Tue, 28 Aug 2007 16:28:08 +0100
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JoeSpareBedroom wrote:
> Sounds similar. Now I'm hungry!

:) there is a good recipe above:)
From: JoeSpareBedroom (dishborealis at yahoo.com)
Date: Tue, 28 Aug 2007 15:40:29 GMT
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Ophelia wrote:
> :) there is a good recipe above:)

I'll have one of the large staff of servants make it for me immediately. :)
From: Ophelia (O at nix.co.uk)
Date: Tue, 28 Aug 2007 17:33:56 +0100
--------
JoeSpareBedroom wrote:
> I'll have one of the large staff of servants make it for me immediately. :)

Ooooooooooohhhhhhhhhhhhhhhh get 'im :))))
From: James Silverton (not.jim.silverton at verizon.not)
Date: Tue, 28 Aug 2007 12:16:25 GMT
--------
It's so long since I had a pasty that I can't say for sure but to my recollection, leaving out matters of flavoring, a knish has quite a lot less crust.
From: Robert L Bass (RobertLBass at verizon.net)
Date: Tue, 28 Aug 2007 17:54:42 GMT
--------
James Silverton wrote:
> It's so long since I had a pasty that I can't say for sure...

Personally, I never wear pasties. :^)
From: Ophelia (O at nix.co.uk)
Date: Tue, 28 Aug 2007 20:14:19 +0100
--------
Robert L Bass wrote:
> Personally, I never wear pasties. :^)

You wear steak and kidney pies????
From: Omelet (omp_omelet at gmail.com)
Date: Tue, 28 Aug 2007 15:08:27 -0500
--------
Ophelia wrote:
> You wear steak and kidney pies????

<ROFL!!!>
From: Robert L Bass (RobertLBass at verizon.net)
Date: Wed, 29 Aug 2007 03:21:54 GMT
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> You wear steak and kidney pies????

Yes, on my hips or so it seems. :^)
From: Ophelia (O at nix.co.uk)
Date: Wed, 29 Aug 2007 12:05:12 +0100
--------
Robert L Bass wrote:
> Yes, on my hips or so it seems. :^)

Hehe IKWYM :)))
From: Omelet (omp_omelet at gmail.com)
Date: Mon, 27 Aug 2007 10:42:07 -0500
--------
Sheldon wrote:
<snipped silly venom>

I was never taught to eat Yam skins.
Mom and dad always tossed them in the compost.

Learning new stuff is one (of many) reasons I belong to a cooking list...

I learn new stuff all the time. ;-)

Next time I cook yams, I'll try the hides.

Okay?
From: Christine Dabney (artisan2 at ix.netcom.com)
Date: Mon, 27 Aug 2007 09:46:05 -0600
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Omelet wrote:
>Next time I cook yams, I'll try the hides.

But don't pressure cook them. Either roast them in the oven, or on the grill. The caramelization that occurs then makes the skins really wonderful. You don't get that if you pressure cook them.
From: Omelet (omp_omelet at gmail.com)
Date: Mon, 27 Aug 2007 12:51:28 -0500
--------
Christine Dabney wrote:
> But don't pressure cook them. Either roast them in the oven, or on
> the grill. The caramelization that occurs then makes the skins really
> wonderful. You don't get that if you pressure cook them.

Ok. Next time I grill, I promise.

And I'll take pics. ;-)
From: Steve Y (steveremove at wanadoo.fr)
Date: Sat, 25 Aug 2007 19:46:17 +0200
--------
The key point for me here is what do people expect of a baked potato ?

If doesn't have a crunchy skin then it isn't a baked potato for me. My other half used to "bake " her spuds in the microwave but has since learnt her lesson.

How much more expensive are these than fresh spuds ? I think I calculated $50 US for 10lbs , ie $5 /lb or £2.50/lb, seems way OTT
From: Pandora (mirybranca at alice.it)
Date: Sat, 25 Aug 2007 20:07:47 +0200
--------
Steve Y ha scritto:
> The key point for me here is what do people expect of a baked potato ?
>
> If doesn't have a crunchy skin then it isn't a baked potato for me.

PERFECTLY AGREE with you!
From: Sheldon (PENMART01 at aol.com)
Date: Sat, 25 Aug 2007 11:42:20 -0700
--------
Steve Y wrote:
> The key point for me here is what do people expect of a baked potato ?
>
> If doesn't have a crunchy skin then it isn't a baked potato for me. My
> other half used to "bake " her spuds in the microwave but has since
> learnt her lesson.
>
> How much more expensive are these than fresh spuds ? I think I
> calculated $50 US for 10lbs , ie $5 /lb or 2.50/lb, seems way OTT

Just this AM drove into town cause I had banking to do, and got my mail from my POB, and gased up my guzzler, stopped at the liquor store for a 2 litre bottle each Crystal Palace vodka n' gin (sqwertz will orgasm), and walked next door to the local Grand Union; got a 30 can case of Genessee cream ale, eight 2 liter jugs black cherry soda, 4 bottles quinine, and a 5lb bag of new potatoes, was on sale (if it's a sale) $2.49... was a mountain high stack right inside the door, looks like very nice spuds, they're those long ones... will make a lovely batch of German style potato salad. I't too hot now to light the oven for anything.... I don't do baked potatoes during the warm months and not all that often during winter either, I typically buy the waxy potatoes as I prefer them roasted... just scrub well, towel dry, lightly oil, salt and pepper. Spread em in a big pan and roast until toasty brown and puffed.... it's 91F and humid, but I just got a sudden urge for meat loaf, gravy, and roast new potatoes... will have to wait. I got left over grilled chick tiddy and squash... got about a pound of green beans I picked yesterday too, but I think those are slated for freezing, will be good in a winter soup.

I ain't gonna pay anyone to roast my potatoes, that's like buying ice in the winter.
From: George (george at nospam.invalid)
Date: Sat, 25 Aug 2007 15:23:28 -0400
--------
Steve Y wrote:
> The key point for me here is what do people expect of a baked potato ?
>
> If doesn't have a crunchy skin then it isn't a baked potato for me. My
> other half used to "bake " her spuds in the microwave but has since
> learnt her lesson.

Same here. If it doesn't have a crispy skin and a little nutty flavor it simply isn't a baked potato.

You can certainly cook a potato in the microwave and get the same result as famous industrial chain food restaurants but it isn't a baked potato.
From: Peter Aitken (paitken at CRAPnc.rr.com)
Date: Sat, 25 Aug 2007 16:15:46 -0400
--------
George says...
> Same here. If it doesn't have a crispy skin and a little nutty flavor it
> simply isn't a baked potato.
>
> You can certainly cook a potato in the microwave and get the same result
> as famous industrial chain food restaurants but it isn't a baked potato.

This is the main point - too many people consider any large, whole, cooked potato to be "baked" when a microwaved potato is in fact steamed.

Even so, when I have been in a hurry for a real baked potato, I have found that a few minutes in the microwave followed by finishing in the oven will cut your cooking time in half and give a result that is hard to tell from the real thing.
From: Pete C. (aux3.DOH.4 at snet.net)
Date: Sat, 25 Aug 2007 20:35:26 GMT
--------
Peter Aitken wrote:
> This is the main point - too many people consider any large, whole,
> cooked potato to be "baked" when a microwaved potato is in fact steamed.

A microwaved potato is no more steamed than a baked one. In both cases the heat introduced produces some internal steam.

> Even so, when I have been in a hurry for a real baked potato, I have
> found that a few minutes in the microwave followed by finishing in the
> oven will cut your cooking time in half and give a result that is hard
> to tell from the real thing.

That technique certainly works, indeed very often my use of the microwave it to trim cooking time of an ingredient or two, like nuking diced green peppers for a couple minutes to sync them with the rest of the dish they are going in.
From: George (george at nospam.invalid)
Date: Sat, 25 Aug 2007 18:37:57 -0400
--------
Pete C. wrote:
> A microwaved potato is no more steamed than a baked one. In both cases
> the heat introduced produces some internal steam.

I think there is a difference. If you bake a potato by simply putting it on the oven rack the skin will develop crispness and there will be some browning and the skin will have a slightly nutty flavor. If you prepare a restaurant style potato as found in "famous chain places" you would wrap it in AL foil which retains the moisture and steams the potato. There is no browning or change of skin texture. If you microwave a potato you get the same result as wrapping in foil likely because the quick cooking doesn't liberate the moisture and lack of infrared for crisping.

Of course this assumes that you have enough energy and time left after washing the potatoes...
From: Pete C. (aux3.DOH.4 at snet.net)
Date: Sat, 25 Aug 2007 22:59:31 GMT
--------
George wrote:
> I think there is a difference. If you bake a potato by simply putting it
> on the oven rack the skin will develop crispness and there will be some
> browning and the skin will have a slightly nutty flavor. If you prepare
> a restaurant style potato as found in "famous chain places" you would
> wrap it in AL foil which retains the moisture and steams the potato.
> There is no browning or change of skin texture. If you microwave a
> potato you get the same result as wrapping in foil likely because the
> quick cooking doesn't liberate the moisture and lack of infrared for
> crisping.

I didn't claim there was no difference between a baked and microwaved potato. I indicated that both methods generate some internal steam in the potato. Neither is actually "steamed".

> Of course this assumes that you have enough energy and time left after
> washing the potatoes...

Yea, that extraordinarily difficult step applies in both cases.
From: Omelet (omp_omelet at gmail.com)
Date: Sat, 25 Aug 2007 16:53:06 -0500
--------
Peter Aitken wrote:
> This is the main point - too many people consider any large, whole,
> cooked potato to be "baked" when a microwaved potato is in fact steamed.
>
> Even so, when I have been in a hurry for a real baked potato, I have
> found that a few minutes in the microwave followed by finishing in the
> oven will cut your cooking time in half and give a result that is hard
> to tell from the real thing.

I'm wondering what kind of results I'm going to get from a solar oven when I finally get around to building one.
From: Pete C. (aux3.DOH.4 at snet.net)
Date: Sat, 25 Aug 2007 17:26:16 -0500
--------
Omelet wrote:
> I'm wondering what kind of results I'm going to get from a solar oven
> when I finally get around to building one.

Good solar ovens will produce results directly comparable to a conventional oven as they produce an environment of dry external non-radient heat. Be aware however, that a good many of the designs you'll find are not good solar ovens and have undersized collector area relative to the cooking area and won't generate enough heat for normal oven type cooking. The small box ovens with reflector "petals" aren't really adequate for cooking, really only for heating to consumption temperature, say 160 degrees.

An example of a good solar oven would be a steel oven box, insulated on 5 sides and not the bottom, with a diffuser "pizza stone" type device inside on the bottom, located at the focal point of a good sized parabolic collector. Figure a good 6' dia collector for a cubic foot sized oven. This setup will put sufficiently concentrated energy on the bottom of the box to heat the oven interior to "normal" oven temperatures like 350 degrees. With this design you can also interchange the oven box with a pot holder so you can boil or simmer food. You do have to periodically re-aim the collector, which is also how you regulate the temp by aiming a little off to reduce the heat.
From: The Cook (susan_r23666 at yahoo.com)
Date: Sat, 25 Aug 2007 14:32:36 -0500
--------
Steve Y wrote:
>The key point for me here is what do people expect of a baked potato ?
>
>If doesn't have a crunchy skin then it isn't a baked potato for me. My
>other half used to "bake " her spuds in the microwave but has since
>learnt her lesson.
>
>How much more expensive are these than fresh spuds ? I think I
>calculated $50 US for 10lbs , ie $5 /lb or £2.50/lb, seems way OTT

Where did you get those prices for potatoes? At my local grocery loose baking potatoes are $.89 per pound. Bagged ones are even cheaper.
From: Pete C. (aux3.DOH.4 at snet.net)
Date: Sat, 25 Aug 2007 18:34:55 GMT
--------
The Cook wrote:
> Where did you get those prices for potatoes? At my local grocery
> loose baking potatoes are $.89 per pound. Bagged ones are even
> cheaper.

I believe he is referencing the price for the shilled industrial potatoes.
From: George (george at nospam.invalid)
Date: Sat, 25 Aug 2007 13:58:54 -0400
--------
andreahunter65 wrote:
> For those of you who are interested, there is a place out there where
> you can buy frozen, fully baked potatoes that microwave in 3-4 minutes
> and taste like fresh, oven baked potatoes. Check it out at
> www.worldwide-spam-inc.com [phony link is dead]. Also find free recipes for baked
> potatoes. These are very convenient. I have 5 kids, age 6 and under
> and I use them at home often as they save me a lot of time in the
> kitchen.

I bet these are great with onion soup mix and spam.
From: Edwin Pawlowski (esp at snet.net)
Date: Sat, 25 Aug 2007 14:28:11 -0400
--------
George wrote:
> I bet these are great with onion soup mix and spam.

What is funny, they actually show the potatoes and Spam in a recipe on the web page.
From: JoeSpareBedroom (dishborealis at yahoo.com)
Date: Sat, 25 Aug 2007 21:11:36 GMT
--------
andreahunter65 wrote:
> These are very convenient. I have 5 kids, age 6 and under
> and I use them at home often as they save me a lot of time in the
> kitchen.

Let's see: Wash the potato, poke it with a fork a few times, stick it in the oven. That takes about 60 seconds. Baking takes 45 minutes at 400 degrees, during which time you can be doing whatever you want.

Are you the poster girl for laziness?
From: val189 (gwehrenb at bellsouth.net)
Date: Sun, 26 Aug 2007 16:32:42 -0700
--------
andreahunte...msn.com wrote:
>I have 5 kids, age 6 and under

She couldn't get outta BED;
that's HER problem, not spud scrubbin'.