Sunday, May 07, 2006

A few words about baked potatoes

If you ever wondered why baked potatoes you eat in a restaurant seem to taste better than the ones you cook at homes, I have the reason.

Restaurants typically soak their baked potatoes in brine.

You read that right. Brine. As in saltwater.

That's why you'll sometimes see pretty large granules of salt sticking to the skin of your restaurant-bought potato, if you bother to unpeel it from the foil.

In case you didn't know, too much salt is bad for you. Real bad.

1 comment:

JD Allen said...

Just got back from the casino, did ya?

I don't mind something being bad for me if it is good enough. And that just ain't taters, buddy.