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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Perverse Luxury Beef

Started by Ruth Anthony-Gardner. Last reply by Grinning Cat Feb 13. 1 Reply

High Altitude Cooking

Started by Idaho Spud. Last reply by Plinius Jan 12. 6 Replies

Guillain-Barre Syndrome from Undercooked Chicken

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist Dec 12, 2016. 2 Replies

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Comment by Idaho Spud on July 29, 2016 at 4:45am

Carl, I've not eaten skins from sweet potatoes, but will try to remember to do so.

Comment by Joan Denoo on July 28, 2016 at 9:53pm

Oh! Carl! That sound good. My son who lives in Littleton CO, Craig, is a great proponent of sweet potatoes. I'll have to get some and give them a test. 

Comment by The Flying Atheist on July 28, 2016 at 9:40pm

Do you folks also eat the skins from sweet potatoes?  I find most people don't, but I certainly do.  Sweet potatoes are great with lots of pepper and some Parmesan cheese. 

Comment by Joan Denoo on July 28, 2016 at 3:00pm

Grandma Whitehead made the best-baked potato I have ever eaten, and I have never been able to duplicate it. I have no idea how hot her oven was on her ancient wood burning stove. 

I cut a light slash in each potato lengthwise just deep enough into the skin to let the steam release; otherwise, the potatoes can explode. Not a nice cleanup job.

I bake mine at 400 degrees F for one hour. 

I scoop out the flesh and eat with butter, salt, and pepper.

I eat the skin with butter and salt. Crispy, delicious, and unforgettable. 

I will try 450 degrees F next time; perhaps I will get the texture if not the taste of the wood stove. 

My corn, again Grandma's recipe, except she moved the pot off the hot spot to the edge of the wood stove,

Pick the corn, husk it, pull off the silk threads. 

Into a large pot filled with boiling salted water, drop the corn.

Cover the pot, let the water return to a boil.

Turn off the electric heat, leave the pot on the burner, and keep the pot covered, for 5 minutes.

Serve with lots of butter and salt.

I like the dirty face and butter dripping down my arms. When the kids were small, we had a routine of corn-clean-up-time. Remember, they were all three of them within five months and 13 days of each other, so it was a routine. They looked cute in their three high chairs, with their buttery faces and hands; I treasure the moment. I don't have a photo, sadly. 

Comment by Daniel W on July 28, 2016 at 12:50pm

Sweet Corn says "Summer".  I can't beleive I lived here 15 years before learning it actually does grow here if you select the right varieties.  This year I'm also growing a patch of "Bilicious", "Bodaceous", and "Mirai" to see how they compare.  The next patch is more Trinity, then the "Bilicious", which is taller but requires more time compared to "Trinity". 

I love mine with butter.  I cut the ends off so the ear fits in a bread pan, cover with saran wrap, add a little water, punch a couple of holes, then microwave for about 7 minutes.  Then I carefully remove the hot husk, and the silks come off with the husk.  But like you Spud, I like it sliced off the cob.

Randy, I eat the potato skin because it has the most nutrients.  i just eat it with the rest of the potato, either when I make potato salad or baked potato or hash browns.

Spud, I think yours is hotter than mine.  Maybe that makes for better skins.

Comment by Idaho Spud on July 28, 2016 at 11:59am

Yes Randall, but I use margarine instead of butter because I like the taste better.

I've started cooking my corn in the microwave also, but I cut the corn off the cob before I cook it because the amount of margarine I want on it will not stay on it the other way.  The kernels in a dish can be stirred to keep it well buttered.  Off the cob also does not make my face as messy!

Comment by Randall Smith on July 28, 2016 at 10:16am

I've been eating lots of sweet corn also, thanks to my SIL. But now, my own garden has some ready. I like it going straight from the garden to the microwave (that's how I cook mine).

If I do breakfast potatoes, it's usually in the form of hash browns. How do you eat the skins, Spud? Buttered?

Comment by Idaho Spud on July 28, 2016 at 5:39am

My old gas range is difficult to set exactly where I want it.  I usually hang around nearby to keep adjusting it until it's where I want. 

I've been using 450° because the oven has had some burnt oil that smokes-up the kitchen at higher than that.  It appears that it's all been burnt-off, because there was no smoke at 495°.  That's good news for potatoes, pizza, and perhaps a few other things.

Comment by Idaho Spud on July 28, 2016 at 5:30am

Daniel, I use about 450°F for approximately 1 hour.  Yesterday, I left them baking while I went downstairs to get on the net.  When I went back up after about 40 minutes, the temperature was at 495°F.  The skins were just the right crispness with no burning.  The insides had a bit of tooth.  I usually cook them 'till they're softer than that, but they were delicious anyway.

Comment by Daniel W on July 27, 2016 at 11:46pm
Spud, I also often have baked potatoes for breakfast. The current breakfasts of zucchini fritters will end at end of garden season for those. I have a garden row of Burbank Russets yet to dig. Gotta make a dent in the Yukon Golds I dug up, first.

What temp and how long do you bake yours? I've been using 400F for an hour. Thought about hotter to get crispier skins.

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