"Mojo" <mojoisnot@[EMAIL PROTECTED]
> wrote in message
news:FPrOj.2018$kl6.158@[EMAIL PROTECTED]
>
> "Charles Dexter" <chasdex@[EMAIL PROTECTED]
> wrote in message
> news:1qa4mh.d7a.19.1@[EMAIL PROTECTED]
>>
>> "Michael Johnson" <mik_jhawkr@[EMAIL PROTECTED]
> wrote in message
>> news:6653-480A1F09-435@[EMAIL PROTECTED]
>>>i only watched the 1st 30 minutes or so but it was driving me crazy
>>> watching them fix dinner. ryan was grilling the chicken and sheila was
>>> getting the baked potatoes ready. she nuked 'em before she put them on
>>> the grill. then, shes cleaning the whole outside of the grill with 409
>>> while food is cooking inside. adam was frying cabbage but didn't
realize
>>> how much cabbage shrinks up. he didn't fix enough so they basically
got
>>> a spoonful each. the chicken was done way before the potatoes. adam
was
>>> hungry and couldn't wait any longer. him and ryan were eating chicken
>>> and cabbage while sheila was cooking up some mushrooms and the baked
>>> potatoes still weren't done. they are fini****ng up in the microwave.
>>> how do these people fend for themselves in real life? it was a total
>>> farce.
>>>
>> Just because you're all so wonderful, here's how to make the perfect
>> baker.
>> Select potato, make sure it's not green.
>> Wash, lightly scrubbing off dirt, careful not to break skin.
>> Dry, rub with butter or olive oil and sprinkle with salt.
>> Roll up in tin foil, twist ends, gently so they're easy to open.
>> Impale on aluminum kabob rods or special metal tater nails, so they
cook
>> from inside out as well.
>> Place in pre-heated 400 degree oven for about 90 min.
>> After about 70 min. test by gently sqeezing tater. When it easily gives
>> in it's done.
>> Serve with butter, sour cream, salt, pepper. Of course grated cheeses,
>> olives, and a ton of other stuff goes with taters.
>
> Why not nuke the potato for 10 minutes first, then rub and sprinkle and
> bake for 20?
Why nuke? Back in the day I nuked hundreds of taters. They never came
close
to the recipe I gave you. What is the point of trying to cook a tater
faster?
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