Rosin Baked Potatoes
jude31
12 years ago
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teresa_nc7
12 years agoRelated Discussions
Baked Potato Race -- Mojavean's Miele
Comments (30)I checked my Speed oven, the max temp is 450F, check to see what the max temp of the Elux OTR is. I believe it was Antss, that said , unless it is 220-240 volts it really cant act as an oven---maybe some other folks here---have some inputs on the 120 volt units?(Like the Advantium for example).Anyway, a good first start, check the max temp of the Elux OTR. Thank you for the kind words too. Our granite is called "Arandis Gold" It is a Brazillian Granite, and is in the "Juperana Family". You may have noticed that we are bit of rebels when it came to backsplash, but I like to look in and see the granite without having to stand over it, also as we have a lotta roses and I usually have a bouquet there, You can see the reflection of the roses in the granite---you know, without grout lines---that's just "Our Personal Preference" and not saying this is for everyone--but we took out tile to put in the granite and I just didn't want to mess around with grout, anymore--and not crazy bout "grout lines" in the reflection of the roses (LOL). I will "clean up" the kitchen a bit and show more pictures in "Our Next Contest" (which I will issue a "Challenge" to Mojavean in my next post!!(LOL) Good luck on your pending decisions, hopefully you have friends and/or neighbors that might have some of the "mini-ovens" you are considering! Gary...See MoreWill bake potato bags burn in the microwave?
Comments (92)I have made several potatoe bags, and soup bowl holders, and have only had one person say their bag had a few dark marks, along with a small burnt spot, where one of the seams were sewn. Thinking it was just marks on the fabric, as maybe there had been some food source on the outside of the bowl, and she attempted to hand wash it out, then realised that it was definitely the start of a burn situation. She had placed two potatoes in the soup bowl holder and set it for 6 minutes.....no wonder it started to get so hot and she tossed it into the garbage, Some of the holders I originally made, I used 100% cotton, wrapped with polyester,,,,I since hearing her story make all items to use in the microwave with 100% cotton, fabric, batting and thread, I also include a card to indicate no longer than 2 minutes of cooking time per item. Here are instructions to make a potatoe bag. Cut one 9 x 20 inch rectangle each of the outer fabric, lining fabric and batting. 2. Place the outer fabric and lining fabric, right sides together and batting against wrong side of the lining fabric. Press the outer fabric lengthwise in order to have a center line - see #3 3. On your batting - Using a ruler mark a line across and down from the top at 6" - (use this line so your points will match in the middle at the top of the flap and line up evenly across the bag), and then trim at a 45 degree angle from the center fold, to the outside edge on each side. Stitch around all sides, leaving a 3"opening for turning. Trim the excess batting, and clip corners. Turn right side out, poke all corners and point. Stitch opening closed. You can quilt your bag, before you proceed. Or Not. Fold the bottom up to within one inch of your outside points and stitch the sides, to create a bag. Launder before using your new potatoe and vegetable bag....See Moreplease help me find the perfect baked potato
Comments (34)akgirl, I LOVE potatoes in nearly any way possible. However, I also have a huge texture issue with some things and the skin on a microwaved baked potato is one of those things. I'll peel it off and throw it away, but I'm not eating it, it's kind of papery and odd and the potato isn't dry and fluffy, it's gummy and moist. it's actually good when making American Fries, I always peel the skin off and the chunks of potato stay firm/moist enough to stand up to browning in a frying pan. I love those potato skins all covered with cheese, maybe some chili, you know, those wedges of potato? The skins have got to be crispy/crunchy, though. The peels are my favorite part of a baked potato, my youngest daughter used to eat the middle of both of our potatoes (covered in A1 sauce, no less) and I'd eat the skin, buttered with salt and pepper. Annie...See MoreEver tried lacto-fermented chile sauce on baked potatoes?
Comments (0)It's great stuff. Here's the recipe I used: ~1 gallon of blended up raw peppers (mostly Jalapenos); I added a little filtered water to help blend them (but you might want to use some of the vinegar below instead) 3 cups of distilled white vinegar 4 to 6 tablespoons of pickling salt (6 might be too much for it to ferment properly, but I don't remember how much I used) Some cardemom (I didn't measure) Stir everything together and boil it for 20 to 40 minutes. Let it cool until it's warm enough for probiotics to live (I just waited until it was cool enough not to hurt when I held the pot). Add a probiotic starter (since it's been boiled). I added about 3 billion organisms per quart, and there were three quarts at this point (the probiotics were in the form of chewable probiotic wafers containing L. acidophilus and B. lactis). Put in jars and ferment. I put a tight lid on it with a silicone seal, without an airlock, and just watched (felt the lid for pressure) it to see if it needed burping. It didn't need it very often, if at all, actually, but eventually, the sauce fermented (the sauce in the cooler location took a lot longer than the one in a warmer location). If you open the lid to taste it, be sure to stir it before you put the lid back on. The warmer jar tasted fermented after about seven days, but it tasted a lot better the day after first tasted it (after I opened the jar; opening the jar at some point and/or stirring it seems to encourage faster fermentation)....See Moregrainlady_ks
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