Baked Potato's - ATTN RoCKeT

Mr Rocket

Following on from our culinary discussion on how to prepare the quintessential ‘Lobster thermidor aux crevettes and mornay sauce’ accompanied with a bottle of Puligny Montrachet for a most sanguine evening, could you kindly share your recipe and heating instructions for ‘Rocket Baked Potato's’?

Regards

Digital Mike Le Creuset Binoche

I don't think i have any Views on this subject at the moment mate. Meanwhile you could enlighten US with your IDEAL spud! I have someone coming round for tea this afternoon so won't be available to discuss this matter until a LATER DATE.I look forward to seeing your comments this evening though. You MAY have a GLITCH on your PC or laptop as this seems to have been VIEWED a lot in a SHORT space of time! Did you find your BIRO? Regards Rocket Mick

1 floury potato per person (e.g. Maris Piper, King Edward, Estima, Desiree) About 20g coarse sea salt

1. Pre-heat your oven to 220C.

2. When the oven is up to temperature, wash the potatoes well, and prick each in a couple of places with a fork. Allow to dry slightly, while you tip your salt into a shallow bowl. Roll each potato in the salt to give an even coating, and then place on the middle shelf of the oven, preferably directly on the rack.

3. Cook for around an hour, then give them a squeeze – the potato should just give, and the skin should be distinctly crisp. If not, leave them for 10 minutes, and check again – if you overcook them, the insides will be dry, so it's important to be vigilant.

4. Take out of the oven and put whole on to plates: they shouldn't be opened until you're ready to eat, and then preferably by hitting them sharply so they burst, for maximum fluffiness. Do your thing with butter, and tuck in immediately.

Thanks rOcKet I will use this method Saturday after a 15 miler Lost Biros going well

The WAY i do them though is a BIT hit and MISS....when i can find my BIRO i will write this DOWN.

Thanks BiC err I mean MiCK

Sanguine, good word that . I like it, will try and add it into conversation more.

Thanks for this recipe for disaster Mick,I will try it

Thanks again wrote: Sanguine, good word that . I like it, will try and add it into conversation more.

Thanks for this recipe for disaster Mick,I will try it

Sanguine is indeed a fine word, good luck in using it in conversation. I have a Oxford Dictionary and randomly open it and pick a word I have to use in conversation the same day. Today's word is 'Sequacious' .

ROCKET MICK wrote: 1 floury potato per person (e.g. Maris Piper, King Edward, Estima, Desiree) About 20g coarse sea salt

1. Pre-heat your oven to 220C.

2. When the oven is up to temperature, wash the potatoes well, and prick each in a couple of places with a fork. Allow to dry slightly, while you tip your salt into a shallow bowl. Roll each potato in the salt to give an even coating, and then place on the middle shelf of the oven, preferably directly on the rack.

3. Cook for around an hour, then give them a squeeze – the potato should just give, and the skin should be distinctly crisp. If not, leave them for 10 minutes, and check again – if you overcook them, the insides will be dry, so it's important to be vigilant.

4. Take out of the oven and put whole on to plates: they shouldn't be opened until you're ready to eat, and then preferably by hitting them sharply so they burst, for maximum fluffiness. Do your thing with butter, and tuck in immediately.

Thanks Mr RoCKeT I will use this on Saturday and report back.

Hot Potatos

Digi Mike Le Creuset Binoche wrote:

Thanks again wrote: Sanguine, good word that . I like it, will try and add it into conversation more.

Thanks for this recipe for disaster Mick,I will try it

Sanguine is indeed a fine word, good luck in using it in conversation. I have a Oxford Dictionary and randomly open it and pick a word I have to use in conversation the same day. Today's word is 'Sequacious' .

Good word.

I'm liking the word Incalcritrant lately. It seems to have got into my head, not sure where from.

"Adjective: incalcitrant Usage: non-standard

Stubbornly resistant to authority or control
- fractious, refractory, recalcitrant
 
Marked by stubborn resistance to authority
"the University suspended the most incalcitrant demonstrators";

Think it's basically the same as Recalcitrant?

Pugnacious, that's another good word "pug·na·cious
/pəgˈnāSHəs/ Adjective Eager or quick to argue, quarrel, or fight. Having the appearance of a willing fighter. Synonyms combative - bellicose - quarrelsome - truculent - warlike"

Some dumb ass on the telly the other night pronounced ubiquitous as ubiqacious. What a muppet.

With all this talk of looking up words in the dictionary, I'm wondering whether potatoes has been deliberately misspelled in both the title of this thread and in the text too. We can probably blame Dan Quayle for this. His famous gaff about adding an 'e' to the word was only an error in relation to singular 'potato'. But it wouldn't have been wrong if talking about 'potatoes'. You would however use potato's if you were saying, "This potato's skin looks a little burnt". Which indeed I did after trying the recipe, thanks. I will probably regret this pedantic post, but right now it's cold and slushy outside, and I'm bored. Next time maybe I'll add another sort of 'e' to my potatoes...

I do find "potato's" instead of potatoes slightly annoying.I agree with all the above.

What also really irritates me is when i see "CD's" or "DVD's" . It's "CDs and DVDs". I mean, you wouldn't say "record's and cassette's" would you? you'd say records and cassettes. Though obviously you might say "This CD's shit", which would be correct.

Oh and "80's and 90's" It's 80s and 90s, surely?

Thanks again wrote: you might say "This CD's shit", which would be correct.

it would depend on the cd, jonty.

bloodynora wrote:

Thanks again wrote: you might say "This CD's shit", which would be correct.

it would depend on the cd, jonty.

The Light

Tom 'THE BASS' Chapman wrote: Mr Rocket

Following on from our culinary discussion on how to prepare the quintessential ‘Lobster thermidor aux crevettes and mornay sauce’ accompanied with a bottle of Puligny Montrachet for a most sanguine evening, could you kindly share your recipe and heating instructions for ‘Rocket Baked Potato's’?

Regards

Digital Mike Le Creuset Binoche

can I have some once you finish making it?