potato,potato,potato... :)

[Axe-man!]

Since it looks like I'm not going anywhere for a little while, I just threw a brisket in the crock pot and a potato in the toaster oven. For some reason, toaster ovens cook 'em much better than regular ovens... I think?!

The worlds simplest thing to cook, but yet I believe there are some unknown secrets to making a fine baked potato.... My current course of action:

1. Slit skin
2. Nuke for 3 mins
3. Wash and wrap in foil wet
4. Stick in toaster oven at 400% for an hour

Anybody got a better plan?? or better yet how do you make a potato??

[duhast]

Anyone ever try putting one in between the cylinders and going for a ride?

[Q-Dog]

Since it looks like I'm not going anywhere for a little while, I just threw a brisket in the crock pot and a potato in the toaster oven. For some reason, toaster ovens cook 'em much better than regular ovens... I think?!

The worlds simplest thing to cook, but yet I believe there are some unknown secrets to making a fine baked potato.... My current course of action:

1. Slit skin
2. Nuke for 3 mins
3. Wash and wrap in foil wet
4. Stick in toaster oven at 400% for an hour

Anybody got a better plan?? or better yet how do you make a potato??


Nice!
That about covers it!
I've got Oven-Fried chicken goin'......:WaffleHouse:

....but I fried a pound of Chicken Livers to dance with while we're waitin' for the oven-chicken to come out... :drool2:

[dwarthog]

Sharon and I ate at her Brother's house on Thanksgiving. No Thankgiving leftovers just ain't right.

So, got a turkey breast in the oven and stuffing, and green bean casserole and mash taters and gravy all cookin up right now! :woohoo:

[swmnkdinthervr]

....but I fried a pound of Chicken Livers to dance with while we're waitin' for the oven-chicken to come out... :drool2:

Now cook up some gizzards and I'll be right over!!! :bowdown:

[Q-Dog]

Gizzards & Hearts...plus gravey & mashed taters....:bowdown:

[swmnkdinthervr]

Gizzards & Hearts...plus gravey & mashed taters....:bowdown:

Damn...wish you weren't married...:bowdown: :bowdown: :bowdown:




:roflback:

[fxr4mikey]

Gizzards & Hearts...plus gravey & mashed taters....:bowdown:

i like the liver and hearts, don't care for the gizzards much, too tough

[fxr4mikey]

Damn...wish you weren't married...:bowdown: :bowdown: :bowdown:




:roflback:

:roflback: :roflback:

[Axe-man!]

Anyone ever try putting one in between the cylinders and going for a ride?

...one of the few things I haven't tried witht the bike yet, will do so soon... :)

I have cooked eggs on a polished Toyota valve cover, for real! (college days) and have heated up many a piece of pizza on various V8 intake manifolds but honestly haven't done anything like that lately..... when the hell did I "grow up", this wasn't supposed to happen yet :(

[thedog]

don't care for the gizzards much, too tough

pressure cooker

[BigAlsRK]

Some of native tribes in Borneo bake their potato (manioc root) by placing it within the thighs of a virgin...........

[Red Rider]

...one of the few things I haven't tried witht the bike yet, will do so soon... :)

I have cooked eggs on a polished Toyota valve cover, for real! (college days) and have heated up many a piece of pizza on various V8 intake manifolds but honestly haven't done anything like that lately..... when the hell did I "grow up", this wasn't supposed to happen yet :(

HAve you tried hot radiator water to make coffee? :blink:

[fxr4mikey]

Some of native tribes in Borneo bake their potato (manioc root) by placing it within the thighs of a virgin...........

oh my, I think this is my preferred method

[fxr4mikey]

HAve you tried hot radiator water to make coffee? :blink:

ahh, if you didn't notice, my HD is AIR COOLED :doh:

dumbass

[y2k king]

THE BAKED POTATO

1 large russet potato (if it looks like Mr. Potato Head(r), you've got the right one.)
Canola oil to coat
Kosher salt

Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes)
thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12
deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat
lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a
baking sheet on the lower rack to catch any drippings.

Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam.

NOTE: If you’re cooking more than 4 potatoes, you’ll need to extend the cooking time by up to 15 minutes.

Yield: 1 potato per person

[duhast]

... don't care for the gizzards much, too tough...


http://www.hellinahandbasket.net/drooling_homer.JPG

MMMMmmmmmmmm....... Rubbery.....