SoCalZone10
Veteran
I used to eat beet leaves and I didn’t know, they leak calcium from my body, no wonder I had hip arthritis in my 40s.
Perfect baked potatoes
- Thread starter Morning Glory
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Me too, I'm afraid. I take absolutely no notice of high salt, low potassium, possible lead, extreme irritation factors, high cholesterol, too much sugar, too many carbs, etc., simply because I've never had a problem with any of them. I sincerely commiserate with those who do, however. It must be terrible to have to watch what you're eating for this, that or another reason, knowing that it can upset your stomach or your metabolism or something even worse. Eating is such a great pleasure and it seems so unfair that the Gods (or Charles Darwin) made it uncomfortable for some, but not for others.
I also take those recipes that are formulated by Ph.ds in molecular biology, quantum physics, bio-organic chemistry or poodle hairdressing with a pinch of salt. I eat baked spuds because they taste good. I really don't care whether toasting the skin at exactly 423F for 17½ minutes will enhance the polysaccharides, reduce the damaging cholesterol or highlight the H2SO4 in my stomach, or whether cooking to an exact internal temperature of 145F will provide with with a life-changing experience. I'm not interested in that - I'm just hungry.
It's not only about looks, as he writes but also about texture, smell, skin crispness, fluffiness, potato type, process, personal preference etc, Looks are one part of it but get what youre saying.
Search: perfect baked potato
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There's no such thing. A perfect baked potato is how you like it best.The last two pictures from Z-Cook, for example, look burned to me, and might have been done in an air fryer. ( I say might because I've seen that same "burned"effect on other produce). You may like that, and that's fine. You may prefer the skins softer, you may like them cooked to Hell and back, and all that is just fine. In the end, it's you who are eating them.
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Barriehie
Forum GOD!
Hear, hear! I'm eating because I'm hungry and blessed to not have to care about the label unless I choose the distraction.
SandwichShortOfAPicnic
Forum GOD!
Well as you’ve pointed out, you’re lucky you don’t have to bother with any of it!
SoCalZone10
Veteran
I don’t have any problem either, I’m just being proactive, I want to live a life problem free. I can’t take things for granted.
When I go to the doctor’s office, the Physician assistant said he only met 3 people with no problem like me at my age. So take that as a compliment.
When I go to the doctor’s office, the Physician assistant said he only met 3 people with no problem like me at my age. So take that as a compliment.
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SandwichShortOfAPicnic
Forum GOD!
That is a huge compliment.
And I agree it’s entirely possible to create a health problem for yourself by eating a certain way and those problems aren’t necessarily reversible. Kidney failure from eating a high oxalate diet would be a good example. It isn’t a problem until it is.
Barriehie
Forum GOD!
So over the last two months I've been experimenting with a precook in the microwave with a finish in the AF, air fryer. There is a difference in texture and finishing in the AF doesn't add a lot of time, I'm usually cooking other things as well. So, depending on size and shape, several minutes in the microwave on power level 6 and then oil and salted in the AF set at 350/275 for 18 minutes. Comes out much better than just microwaved.
kaneohegirlinaz
Wannabe TV Chef
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How did I miss this thread?
I LOVE Baked Potatoes, mainly Russets.
If I'm doing just one for supper this evening for DH & I
(they're so huge now-a-days, that one is enough for us two),
I scrub the skin well with my Vegetable Brush, dry thoroughly, stab it a few times all over with a fork, AF (Air Frier) @400° for 40-50 minutes, checking for doneness.
I let it rest for a few and then slice it pole-to-pole, give each half a cross-hatch with a knife, drown mine share in Butter and give DH's half a nice squirt of Tomato Ketchup and a sprinkle of Bacon Bites.
The other way that we eat Baked Potatoes is with a nice portion of my Paniolo (That's Hawaiian For Cowboy) Chili on top with some shredded Cheese and chopped Onions, ONO!!
I LOVE Baked Potatoes, mainly Russets.
If I'm doing just one for supper this evening for DH & I
(they're so huge now-a-days, that one is enough for us two),
I scrub the skin well with my Vegetable Brush, dry thoroughly, stab it a few times all over with a fork, AF (Air Frier) @400° for 40-50 minutes, checking for doneness.
I let it rest for a few and then slice it pole-to-pole, give each half a cross-hatch with a knife, drown mine share in Butter and give DH's half a nice squirt of Tomato Ketchup and a sprinkle of Bacon Bites.
The other way that we eat Baked Potatoes is with a nice portion of my Paniolo (That's Hawaiian For Cowboy) Chili on top with some shredded Cheese and chopped Onions, ONO!!