Subj : This Fell
To   : All
From : Dave Drum
Date : Sat Aug 17 2024 10:27:00

into my mailbox that other day. Lots of great information about things
I had not known in the cooking world and life in general. And some that 
I did know - but were still good advice. Especially the lead that got me 
to click - about why restaurant baked potatoes are different from home
kitchen baked potatoes.

https://tinyurl.com/HOUND-BAKED

In my experience the taters I "bake" in the microwave are closer to what
I got down the restaurant than those I do in the oven. Now I know why.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Microwave Baked Potato
 Categories: Five, Potatoes
      Yield: 1 Spud
 
      1 lg Russet potato
           Salt & freshly ground pepper
           Butter or sour cream; to
           - serve
 
  Wash potato thoroughly and pat completely dry. Pierce 3
  to 4 times with a fork.
  
  Place potato on microwave-safe plate and microwave 7
  minutes, turning over halfway through cooking. If your
  potato isn't fork-tender after 7 minutes, continue
  microwaving in 1 minute increments until fully cooked.
  
  Let rest for 2 minutes.
  
  Split potato down the middle, being careful of steam.
  Season with salt and pepper, and top with butter before
  serving.
  
  UDD NOTES: Sometimes I like to fork the potato near the
  ends on opposite sides. This can make the potato spin
  like a whirl-a-gig from the escaping steam. Besides the
  butter and/or sour cream toppings I like to use shredded
  cheese and/or bacon bits sometimes. Or salsa/pico di
  gallo. Get inventive.
  
  RECIPE FROM: https://www.delish.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... "As we grow old the beauty steals inward." -- Ralph Waldo Emerson
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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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