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Old 06-24-2008, 03:06 PM   #11
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Quote:
Originally Posted by pacanis View Post
Don't forget to roll it on the counter before cutting it open. It loosens the "meat".
That's a new one on me. Thanks for the tip.
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Old 06-24-2008, 03:16 PM   #12
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Pacanis, looks like you're gonna need a BIGGER
BOAT.....xxx ....... I mean...Plate.

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Old 06-24-2008, 03:53 PM   #13
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Running people? Noooo, I just like the taste of bread, ravilois and potato

That was me Vera. I didn't mean to turn this into another hazardous food thread.... or is that you doing that?
I should have said MY stovetop, as it gets way too hot to put your hand on when the oven is turned on (such as, if he was finishing a chicken and the oven was still at 350 or whatever).
I guess I should have also set a limit to keeping the potato warm. Such as, don't keep it warm on your stovetop for days.... I assumed his other food would be done reasonably close to the potato being done.
The baked potatoes I cook are very hot when fully cooked and can keep hot for quite a while on their own, as long as they aren't cut open. Let alone setting it on a very hot stovetop.

Your results may vary.

And yes Quicksilver, I often have to grab a serving plate when I make dinner for myself. I like to eat, what can I say?
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Old 06-24-2008, 03:56 PM   #14
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There are approximately 4, 230 recipes for "the perfect baked potato." You are about to read them all.
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Old 06-24-2008, 09:03 PM   #15
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Quote:
Originally Posted by pacanis View Post

That was me Vera. I didn't mean to turn this into another hazardous food thread.... or is that you doing that?
I should have said MY stovetop, as it gets way too hot to put your hand on when the oven is turned on (such as, if he was finishing a chicken and the oven was still at 350 or whatever).
I guess I should have also set a limit to keeping the potato warm. Such as, don't keep it warm on your stovetop for days.... I assumed his other food would be done reasonably close to the potato being done.
The baked potatoes I cook are very hot when fully cooked and can keep hot for quite a while on their own, as long as they aren't cut open. Let alone setting it on a very hot stovetop.

Your results may vary.
Just the technician in me coming out
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Old 06-24-2008, 11:15 PM   #16
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Hah! And usually I'm being accused of being to technical.
Although not when it comes to cooking
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