01-15-2020, 01:31 PM
#1
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 01-15-2020, 02:03 PM
#2
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bacon, chives, cheddar, sour cream?

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 01-15-2020, 02:21 PM
#3
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(01-15-2020, 02:03 PM)jackgoldman123 Wrote: bacon, chives, cheddar, sour cream?

And cultured butter...which is supposedly fancy...guess that clashes with my paper plate!

Less dishes to clean! I made that last week, and forgot to post it!

Vr

Matt

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 01-15-2020, 02:47 PM
#4
  • chazt
  • Senior Member
  • Queens, NY
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A little bleck pepper vouldn’t hoit.

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 01-15-2020, 03:05 PM
#5
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(01-15-2020, 02:47 PM)chazt Wrote: A little bleck pepper vouldn’t hoit.

Next time...excellent idea Chaz!

Vr

Matt

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 01-16-2020, 04:20 AM
#6
  • Mel S Meles
  • On the edge, ouch
  • 44.4899° south of the North Pole
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(01-15-2020, 02:47 PM)chazt Wrote: A little bleck pepper vouldn’t hoit.

The very best-tasting potato I ever encountered was set before me in a small restaurant in Spoleto that was owned by, and supervised by, Arturo Toscanini's daughter.  The restaurant may still be in business, for all I know.

I asked the server to ask the chef how she or he prepared the potato.  The reply was surprisingly simple:  open the potato and cut some irrigation channels deep into the potato inside of its skin, and drizzle some Moraiolo olive oil into it before closing the skin back together and baking.  I tried to emulate that at home in Oregon with an Idaho Russet potato and moraiolo cultivar oil from Foligno; the effort achieved less than full success.  I suspect that the chef was not fully revealing her or his secrets.

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 01-16-2020, 06:11 AM
#7
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(01-16-2020, 04:20 AM)Mel S Meles Wrote:
(01-15-2020, 02:47 PM)chazt Wrote: A little bleck pepper vouldn’t hoit.

The very best-tasting potato I ever encountered was set before me in a small restaurant in Spoleto that was owned by, and supervised by, Arturo Toscanini's daughter.  The restaurant may still be in business, for all I know.

I asked the server to ask the chef how she or he prepared the potato.  The reply was surprisingly simple:  open the potato and cut some irrigation channels deep into the potato inside of its skin, and drizzle some Moraiolo olive oil into it before closing the skin back together and baking.  I tried to emulate that at home in Oregon with an Idaho Russet potato and moraiolo cultivar oil from Foligno; the effort achieved less than full success.  I suspect that the chef was not fully revealing her or his secrets.


oven temp the same?

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 01-16-2020, 09:12 PM
#8
  • Mel S Meles
  • On the edge, ouch
  • 44.4899° south of the North Pole
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(01-16-2020, 06:11 AM)jackgoldman123 Wrote:
(01-16-2020, 04:20 AM)Mel S Meles Wrote: The reply was surprisingly simple:  open the potato and cut some irrigation channels deep into the potato inside of its skin, and drizzle some Moraiolo olive oil into it before closing the skin back together and baking.  I tried to emulate that at home in Oregon with an Idaho Russet potato and moraiolo cultivar oil from Foligno; the effort achieved less than full success.  I suspect that the chef was not fully revealing her or his secrets.

oven temp the same?

Maybe; maybe not.  
I bake Idaho russets at 325º F.  
I assume that the baked potato I ate in Spoleto had not been imported from the Pacific Northwest.  
The server in Ms. Toscanini's restaurant did not specify a temperature or duration for baking.

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 01-18-2020, 07:49 AM
#9
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My favorite topping is sour cream and salmon roe (ikura).

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 01-18-2020, 02:53 PM
#10
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 Yesterday, 03:40 PM
#11
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I slathered it in extra virgin olive oil, put Montreal seasoning on it, wrapped it in silver foil, and threw her in the oven.  Baked this beauty at 350 for 1.5 hours...flipped it upside down at 45 min.  It came out quite well!

Vr 

Matt


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