Yet Another Cycling Forum
Off Topic => The Pub => Food & Drink => Topic started by: clifftaylor on 29 March, 2008, 04:34:13 pm
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Food of the Gods isn't it, hmmmm??
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microwave, oven or the embers of a fire?
cheese, beans or coleslaw?
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Whichever is to hand,
and
Yes please - pile it up!! *Burp*
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I must be one of the few people on this planet that think they are revolting things :(
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*falls back in amazement*
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cheese, beans or coleslaw?
Chili and cheese, or that's what I normally have when I get one from the Common Room at work.
...but for a change I'll eat all of those, and most combinations!
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I hate those sweaty spuds you get in cafes & such.
The real thing, cooked at home, is briliant.
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Microwaved jacket spuds are the slime-covered armpits of Satan. :sick: (thanks, Roger ;))
They have to be oven cooked, long and slow, so the skin goes like a crispy bit of old leather and the insides are lava-hot and really fluffy. Add a knob of butter, grated mature cheddar and a good sprinkling of black pepper. Super grub.
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+1
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The microwave can be used to accelerate the cooking process. Microwave a spud for a bit then put it in the oven to finish off. Not too bad if your in a hurry.
My favourite ones are yesterdays, ie when you do a few too many and leave them in the oven then reheat them for 20 minutes the next day, yum.
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In fact my current enthusiasm in this area involves cooking the potato, scooping out the insides, mix with:
Cheese
Crispy bacon
Herbs
Butter
etc.
Pile it all back into the "shell", Gas5 or so for 20 minutes, eat with salad. And Mayo.
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I must be one of the few people on this planet that think they are revolting things :(
*falls back in amazement*
Having never liked them I had 2 today :o
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Lovely things - don't think there has been an Audax with cafe stop where I've not eaten one. However I do refuse to call them 'Jacket Potatoes' they are 'Baked Potatoes' and always will be :P
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The microwave can be used to accelerate the cooking process. Microwave a spud for a bit then put it in the oven to finish off. Not too bad if your in a hurry.
Indeed:-
Open can of BEER.
Turn on oven.
Nuke spud whilst oven warms up.
Shove in oven to crisp/dry up whilst preparing filling.
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In fact my current enthusiasm in this area involves cooking the potato, scooping out the insides, mix with:
Cheese
Crispy bacon
Herbs
Butter
etc.
Pile it all back into the "shell", Gas5 or so for 20 minutes, eat with salad. And Mayo.
+1 for that, we had them for tea last night with a lovely bit of ham. The initial cooking can be done in the microwave too.
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My favourite way with baked potatoes has always been what I call "Birds Nests":
Bake pots
Cut in half and scrape out some of the potato (enough to make a well big enough to take an egg)
Place spud halves on a baking sheet, well side up
Crack an egg into each well
Top with grated cheese
Place back in the oven until egg is cooked, about 10 mins or so
EAT