JoNorvelleWalker

My orgeat (batch 22) has split. The emulsion has broken. I can't help but wonder if the orgeat is spoiling? This is the first time since I have been homogenizing that it has ever split.

Question is, why didn't you cook your potato before dinner?

Not impossible, I have his Vegetables and Sauces, but I've been cooking potatoes two hours at 425F since before I purchased them.

The NY Times take on this study was that benzine could be odorless. I might disagree. Benzine has a sweet and pleasant scent. Ask me how I know. Relatedly, we received a memorandum at work that gas leakage was normal, and not to be concerned about the smell.

https://forums.egullet.org/topic/155637-the-eternal-raisin-debate-innocuous-dr-jekyll-or-insidious-mr-hyde/

I use very coarse salt. Sort of like small stones.

...or not, as the paywall might be.

You recall correctly that I was less than impressed by potatoes steamed baked in the CSO. I use my big oven only for two things* -- pizza and baked potato. I nestle my potato in the bed of salt. It might be interesting to burry the potato but that sounds potentially dangerous. If I think of it I turn the potato when it is about halfway done. *other than storing pots and pans.

I got the idea of the bed of salt from somewhere, but way older than 425F for two hours.

Could it be I am confusing James Beard with Richard Olney? Note, I was not attributing the bed of salt, but only the 425F for two hours.

I am fond of rum, raisins, and ice cream. But not in the same breath. However I am not ashamed if a few raisins find their way into my rice pudding.

I love rum, raisins, and ice cream -- possibly to excess -- though not in the same bite.

EverCrisp will keep fried foods crispy till the end of time. https://modernistpantry.com/products/evercrisp-breader-batter-boost.html

I'd buy it except I already have it.

I too would love to find the Richard Olney reference! It's not under potatoes in The Good Cook Vegetables volume. I'm pretty sure it was some chef or author referencing Richard Olney. Unfortunately Eat Your Books informs me I own 408 cookbooks -- many of which include potatoes -- and I carry home more books than I should from work. And while I did not find the particular potato reference in question, I did enjoy Olney's distain for disgruntled cooks complaining after not properly following his instructions for preparing pommes de terre.

I well know that. I just don't have any. And now I am hungry for duck.

Not at all, unless I linger with my mai tai and baking goes on much longer than two hours. I bake potatoes in a bed of salt. Old pictures...

Dinner here last night was chicken, red cabbage, and potato. But my red cabbage was in coleslaw. I've determined sous vide cabbage is not my thing. Maybe if I had duck fat.

Yes.

I'm baking tonight's potato as we speak. I rub my potatoes with grapeseed oil and bake 425F for two hours in a bed of salt. However since I've been assured an asteroid will subsume the planet unless I properly prick my russets I have been stabbing mine to assay the difference. I find nothing wrong with prestabbing the poor potatoes but no benefit is added. Either way my salt baked potatoes end up dry and fluffy.

Host's note: this post and the ensuing conversation refer back to a wonderful find in the Yard Sale, Thrift Store, Junk Heap Shopping topic. It was from Richard Olney I learned the technique of baking potatoes two hours at 425F, rather than one hour at 450F. It really does make a difference. I wish I could find the reference. One is in the oven now.

Not in our library system but I requested it.

I use butter in mine though. Do you use some other oil in your scrambled eggs or use no oil at all?

I should say I like large curds that are well cooked but still moist.

Sadly that is not at all the scrambled egg texture that I like.