"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 04-01-2012, 02:15 PM   #21
Sous Chef
 
Join Date: Aug 2006
Posts: 863
I like them with baked beans(the ones you get in a tin, in Ireland or the UK. We all grew up on them here), butter, salt and some cheddar cheese.
Mel! is offline   Reply With Quote
Old 04-01-2012, 03:24 PM   #22
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 3,949
Mel ---

I was just going to suggest topping your tater with baked beans. I do that. Also, after splitting in half and fluffing them up, I like to ladle on some chili and sprinkle with cheddar and then back into the oven until the cheese melts.

Last summer I discovered garlice scapes, and I think they are good mixed with sour cream.

How I eat a plain baked potato is simply with butter and S & P, then have a dollop of sour cream with or with out green onion/ chives when I eat the skin at the end.

Finally, this may seem blasphemas to some, I do not prefer chopped bacon on a baked potato.
Whiskadoodle is offline   Reply With Quote
Old 04-01-2012, 05:47 PM   #23
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
Quote:
Originally Posted by Mel! View Post
I like them with baked beans(the ones you get in a tin, in Ireland or the UK. We all grew up on them here), butter, salt and some cheddar cheese.
batchelor brand baked beans are very popular with baked potatoes or even just with toast in ireland. the "sauce", if you will, isn't as thick or as sweet as american versions of baked beans.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 04-01-2012, 07:21 PM   #24
Executive Chef
 
Greg Who Cooks's Avatar
 
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,794
Quote:
Originally Posted by buckytom View Post
thanks greg, i didn't know it was a common asian herb.

i wanted to plant regular chives in my herb bed, but the nursery only had garlic chives seedlings, so i planted those. it was a pleasant surprise.
I had assumed you were all "in the know" about garlic chives. I've never seen them in mainstream markets and it was only my curiosity investigating produce sold at Asian markets that led me to trying them, and really liking them!

Quote:
Originally Posted by Bolas De Fraile View Post
I grow garlic chives over here, I am lucky that nearby is a patch of wild garlic that I snip and use. The Elizabethans planted fragrant herbs on their walkways so as you walked and bruised them the scent filled the air.
Wild garlic or wild garlic chives? I'm curious if the latter.

Perhaps you--and other members--will consider putting their location in their profile so that it shows up in their posts like mine at the left side of this post. If done it often aids people reading the forum in understanding the geographic relevance of posts.

Quote:
Originally Posted by Caslon View Post
I'd like to see a stainless steel nail potato cooker on the market. You know, like how a potato supposedly cooks up nicer with a nail stuck in the potato? I think I'll jot that down as another one of my invention product ideas. There's probably something like that on the market now.
They've had those for decades, except aluminum not steel, because aluminum is a better heat conductor.

IMO they're totally unnecessary unless you want the middle cooked before the skin has a nice chewy texture. Instead, I recommend just poking your potato with a fork a few times, to allow steam to exit the skin. IMO that's the best and only thing you need to do to get your potato baked. Beyond greasing/salting the skin--arguably a good thing to do but something I rarely do myself.
Greg Who Cooks is offline   Reply With Quote
Old 04-01-2012, 07:31 PM   #25
Half Baked
 
4meandthem's Avatar
 
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
I usually just do butter,salt,pepper after fluffing the inside.

I have started to do the smashed potatoes lately and love those. The whole family does.
4meandthem is offline   Reply With Quote
Old 04-01-2012, 07:51 PM   #26
Senior Cook
 
Join Date: Jul 2010
Location: Canada
Posts: 268
Bolas, your yard does look like Wimbledon compared to mine. The whole thing is tidy and well kept, too. I mean yours, not mine.
Daizymae is offline   Reply With Quote
Old 04-01-2012, 09:06 PM   #27
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 24,244
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Caslon View Post
I'd like to see a stainless steel nail potato cooker on the market. You know, like how a potato supposedly cooks up nicer with a nail stuck in the potato? I think I'll jot that down as another one of my invention product ideas. There's probably something like that on the market now.
I used to have one of these. I wonder what happened to it.

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 04-01-2012, 10:54 PM   #28
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
i have a vertical rib rack (one which holds a rack of ribs vertically in a smoker so more ribs can fit on a shelf) that has a row of vertical spikes on the ends to hold potatoes.

i wonder how a smoked potato tastes? anyone ever try one?
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 04-02-2012, 02:05 AM   #29
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,549
Quote:
Originally Posted by buckytom View Post
i have a vertical rib rack (one which holds a rack of ribs vertically in a smoker so more ribs can fit on a shelf) that has a row of vertical spikes on the ends to hold potatoes.

i wonder how a smoked potato tastes? anyone ever try one?
When we were kids we used to wrap the potato in aluminum foil and toss it into the coals of a campfire to bake. They came out tasting like a potato that had been thrown into a campfire to cook., I think the smoked ones would be about the same.
Aunt Bea is offline   Reply With Quote
Old 04-02-2012, 06:30 AM   #30
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
Quote:
Originally Posted by Gourmet Greg View Post
Most people have never heard of garlic chives, what I first discovered as buchu or bu chu, several years ago in my local Korean supermarket, AKA Allium tuberosum. They exhibit the combination of the best flavors of both garlic and chives. I hope to be able to have a garden again soon, and didn't even know you could grow buchu although now that I think about it I can't think of any reason why not. Except that I'd probably over-graze my buchu and still have to buy it in the market.

OTOH I've always loved the concept of decorating your garden with edible herbs. You could mow it... or you could eat it! Or you could mow it if you grew too much to eat. Or I don't know maybe you could import Kobe beef and feed it to them. (This is a joke. I'm mixing Korean and Japanese, and Kobe beef don't eat buchu.)

Those who have never heard of garlic (also locally here known as "Chinese") chives need to move next to me. I like them OK, but they want to kill my regular chives, which I LOVE. So every spring I take hand-fulls and toss them into a vacant lot across the street. I keep hoping they'll decide to live there and leave my herb garden alone!
Claire is offline   Reply With Quote
Old 04-02-2012, 06:33 AM   #31
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
I make a sort of topping for baked potatoes of frozen broccoli flowerettes nuked with Lipton cream of chicken cup-o-soup. A little blue cheese crumbled on top. Fast & Easy.

I also usually have my own ranch-type dressing which is great on a potato.
Claire is offline   Reply With Quote
Old 04-02-2012, 06:38 AM   #32
Senior Cook
 
FluffyAngel's Avatar
 
Join Date: Jan 2012
Location: SC
Posts: 421
Typical American stuff :

Butter & sour cream

Chili & cheddar

Broccoli & cheddar

Any kind of meat & cheese

Butter, Bacon, Cheese, ranch dressing, & onions

Sauteed ground beef, onion, & cheddar

Leftover meatloaf & ketchup

Butter & fresh herbs especially Rosemary or dried herb blends

Garlic butter & sour cream & parmesan

It is assumed I would salt & pepper all of these.
__________________
Cooking = Loving in SC
FluffyAngel is offline   Reply With Quote
Old 04-02-2012, 08:00 AM   #33
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 24,244
Send a message via Skype™ to taxlady
Quote:
Originally Posted by FluffyAngel View Post
Typical American stuff :

Butter & sour cream

Chili & cheddar

Broccoli & cheddar

Any kind of meat & cheese

Butter, Bacon, Cheese, ranch dressing, & onions

Sauteed ground beef, onion, & cheddar

Leftover meatloaf & ketchup

Butter & fresh herbs especially Rosemary or dried herb blends

Garlic butter & sour cream & parmesan

It is assumed I would salt & pepper all of these.
You would?

I wouldn't salt the ones with bacon, cheese, or salad dressing.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 04-02-2012, 11:08 AM   #34
Sous Chef
 
PolishedTopaz's Avatar
 
Join Date: Aug 2004
Location: East End of Long Island
Posts: 915
Quote:
Originally Posted by 4meandthem View Post

I have started to do the smashed potatoes lately and love those. The whole family does.
Is it the baby potatos that I have posted before?? Always a smashing success in my household too.
__________________
Just because someone tells you that you can't do something doesn't mean you have to listen.
PolishedTopaz is offline   Reply With Quote
Old 04-02-2012, 11:22 AM   #35
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North
Posts: 20,301
Quote:
Originally Posted by taxlady View Post
You would?

I wouldn't salt the ones with bacon, cheese, or salad dressing.
I just realized I don't ever salt my baked potatoes, or pepper for that matter. I do salt french fries, boiled potatoes and potato patties, but never baked or mashed/smashed.
__________________
Living gluten/dairy/sugar/fat/caffeine-free and loving it!
LPBeier is offline   Reply With Quote
Old 04-02-2012, 07:11 PM   #36
The Dude Abides
 
TATTRAT's Avatar
 
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,428
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
Anyone familiar with the small deli chain, "Jasons Deli"?

Check out the size of their baked spuds!








You could feed a family of 4 on these things!!
__________________
flickr

@JONOBRANDS
TATTRAT is offline   Reply With Quote
Old 04-02-2012, 08:35 PM   #37
Sous Chef
 
PolishedTopaz's Avatar
 
Join Date: Aug 2004
Location: East End of Long Island
Posts: 915
Wholly Cow!!! Where do the get taters that big????
__________________
Just because someone tells you that you can't do something doesn't mean you have to listen.
PolishedTopaz is offline   Reply With Quote
Old 04-02-2012, 08:54 PM   #38
Executive Chef
 
Greg Who Cooks's Avatar
 
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,794
Quote:
Originally Posted by Claire View Post
Those who have never heard of garlic (also locally here known as "Chinese") chives need to move next to me. I like them OK, but they want to kill my regular chives, which I LOVE. So every spring I take hand-fulls and toss them into a vacant lot across the street. I keep hoping they'll decide to live there and leave my herb garden alone!
Who wants to kill your garlic chives? I'd volunteer for the job by eating them. I'm pretty sure eating them kills them...
Greg Who Cooks is offline   Reply With Quote
Old 04-02-2012, 08:57 PM   #39
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 24,244
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Gourmet Greg View Post
Who wants to kill your garlic chives? I'd volunteer for the job by eating them. I'm pretty sure eating them kills them...
Nope, you just eat the leaves. That doesn't kill the plant.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 04-02-2012, 08:59 PM   #40
Executive Chef
 
Greg Who Cooks's Avatar
 
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,794
Quote:
Originally Posted by taxlady View Post
Nope, you just eat the leaves. That doesn't kill the plant.
So who is killing your plant? And why? And how?
Greg Who Cooks is offline   Reply With Quote
Reply

Tags
potatoes

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 09:11 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.