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World Domination: Complete		#1 Posted : 17 January 2013 02:13:26(UTC)
Rank: Member with Technique Groups: Registered Joined: 24/04/2012(UTC) Posts: 793 Location: in a house Thanks: 894 times Was thanked: 1022 time(s) in 811 post(s)		Mr Rocket Following on from our culinary discussion on how to prepare the quintessential ‘Lobster thermidor aux crevettes and mornay sauce’ accompanied with a bottle of Puligny Montrachet for a most sanguine evening, could you kindly share your recipe and heating instructions for ‘Rocket Baked Potato's’? Regards Digital Mike Le Creuset Binoche Edited by user 17 January 2013 02:18:05(UTC) \| Reason: typo
		Let's all wave our arms about !

2 users thanked Baggie Boiler for this useful post.		ROCKET MICK on 17/01/2013(UTC), bloodynora on 17/01/2013(UTC)
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Mike		#2 Posted : 17 January 2013 07:48:00(UTC)
Rank: Member of the Republic Groups: Registered Joined: 24/04/2012(UTC) Posts: 219 Thanks: 37921 times Was thanked: 229 time(s) in 126 post(s)		I don't think i have any Views on this subject at the moment mate. Meanwhile you could enlighten US with your IDEAL spud! I have someone coming round for tea this afternoon so won't be available to discuss this matter until a LATER DATE.I look forward to seeing your comments this evening though. You MAY have a GLITCH on your PC or laptop as this seems to have been VIEWED a lot in a SHORT space of time! Did you find your BIRO? Regards Rocket Mick Edited by user 17 January 2013 07:49:10(UTC) \| Reason: Not specified

1 user thanked ROCKET MICK for this useful post.		Pyrtwist on 20/01/2013(UTC)
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Mike		#3 Posted : 17 January 2013 12:56:51(UTC)
Rank: Member of the Republic Groups: Registered Joined: 24/04/2012(UTC) Posts: 219 Thanks: 37921 times Was thanked: 229 time(s) in 126 post(s)		1 floury potato per person (e.g. Maris Piper, King Edward, Estima, Desiree) About 20g coarse sea salt 1. Pre-heat your oven to 220C. 2. When the oven is up to temperature, wash the potatoes well, and prick each in a couple of places with a fork. Allow to dry slightly, while you tip your salt into a shallow bowl. Roll each potato in the salt to give an even coating, and then place on the middle shelf of the oven, preferably directly on the rack. 3. Cook for around an hour, then give them a squeeze – the potato should just give, and the skin should be distinctly crisp. If not, leave them for 10 minutes, and check again – if you overcook them, the insides will be dry, so it's important to be vigilant. 4. Take out of the oven and put whole on to plates: they shouldn't be opened until you're ready to eat, and then preferably by hitting them sharply so they burst, for maximum fluffiness. Do your thing with butter, and tuck in immediately.

2 users thanked ROCKET MICK for this useful post.		bloodynora on 17/01/2013(UTC), Pyrtwist on 20/01/2013(UTC)
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World Domination: Complete		#4 Posted : 17 January 2013 12:59:03(UTC)
Rank: Member with Technique Groups: Registered Joined: 24/04/2012(UTC) Posts: 793 Location: in a house Thanks: 894 times Was thanked: 1022 time(s) in 811 post(s)		Thanks rOcKet I will use this method Saturday after a 15 miler Lost Biros going well Edited by user 17 January 2013 12:59:44(UTC) \| Reason: typo
		Let's all wave our arms about !

1 user thanked Baggie Boiler for this useful post.		ROCKET MICK on 17/01/2013(UTC)
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Mike		#5 Posted : 17 January 2013 13:00:13(UTC)
Rank: Member of the Republic Groups: Registered Joined: 24/04/2012(UTC) Posts: 219 Thanks: 37921 times Was thanked: 229 time(s) in 126 post(s)		The WAY i do them though is a BIT hit and MISS....when i can find my BIRO i will write this DOWN.

1 user thanked ROCKET MICK for this useful post.		Pyrtwist on 20/01/2013(UTC)
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World Domination: Complete		#6 Posted : 17 January 2013 13:07:58(UTC)
Rank: Member with Technique Groups: Registered Joined: 24/04/2012(UTC) Posts: 793 Location: in a house Thanks: 894 times Was thanked: 1022 time(s) in 811 post(s)		Thanks BiC err I mean MiCK
		Let's all wave our arms about !

1 user thanked Baggie Boiler for this useful post.		ROCKET MICK on 17/01/2013(UTC)
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Bill		#7 Posted : 17 January 2013 16:06:17(UTC)
Rank: Member with Substance Groups: Registered Joined: 28/04/2012(UTC) Posts: 1,303 Location: UK Was thanked: 1611 time(s) in 1339 post(s)		Sanguine, good word that . I like it, will try and add it into conversation more. Thanks for this recipe for disaster Mick,I will try it

2 users thanked Bill for this useful post.		bloodynora on 17/01/2013(UTC), ROCKET MICK on 18/01/2013(UTC)
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World Domination: Complete		#8 Posted : 18 January 2013 00:59:23(UTC)
Rank: Member with Technique Groups: Registered Joined: 24/04/2012(UTC) Posts: 793 Location: in a house Thanks: 894 times Was thanked: 1022 time(s) in 811 post(s)		Thanks again wrote: Sanguine, good word that . I like it, will try and add it into conversation more. Thanks for this recipe for disaster Mick,I will try it Sanguine is indeed a fine word, good luck in using it in conversation. I have a Oxford Dictionary and randomly open it and pick a word I have to use in conversation the same day. Today's word is 'Sequacious' .
		Let's all wave our arms about !

2 users thanked Baggie Boiler for this useful post.		ROCKET MICK on 18/01/2013(UTC), bloodynora on 20/01/2013(UTC)
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World Domination: Complete		#9 Posted : 18 January 2013 01:00:35(UTC)
Rank: Member with Technique Groups: Registered Joined: 24/04/2012(UTC) Posts: 793 Location: in a house Thanks: 894 times Was thanked: 1022 time(s) in 811 post(s)		ROCKET MICK wrote: 1 floury potato per person (e.g. Maris Piper, King Edward, Estima, Desiree) About 20g coarse sea salt 1. Pre-heat your oven to 220C. 2. When the oven is up to temperature, wash the potatoes well, and prick each in a couple of places with a fork. Allow to dry slightly, while you tip your salt into a shallow bowl. Roll each potato in the salt to give an even coating, and then place on the middle shelf of the oven, preferably directly on the rack. 3. Cook for around an hour, then give them a squeeze – the potato should just give, and the skin should be distinctly crisp. If not, leave them for 10 minutes, and check again – if you overcook them, the insides will be dry, so it's important to be vigilant. 4. Take out of the oven and put whole on to plates: they shouldn't be opened until you're ready to eat, and then preferably by hitting them sharply so they burst, for maximum fluffiness. Do your thing with butter, and tuck in immediately. Thanks Mr RoCKeT I will use this on Saturday and report back. Hot Potatos
		Let's all wave our arms about !

1 user thanked Baggie Boiler for this useful post.		ROCKET MICK on 18/01/2013(UTC)
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Bill		#10 Posted : 18 January 2013 06:49:13(UTC)
Rank: Member with Substance Groups: Registered Joined: 28/04/2012(UTC) Posts: 1,303 Location: UK Was thanked: 1611 time(s) in 1339 post(s)		Digi Mike Le Creuset Binoche wrote: Thanks again wrote: Sanguine, good word that . I like it, will try and add it into conversation more. Thanks for this recipe for disaster Mick,I will try it Sanguine is indeed a fine word, good luck in using it in conversation. I have a Oxford Dictionary and randomly open it and pick a word I have to use in conversation the same day. Today's word is 'Sequacious' . Good word. I'm liking the word Incalcritrant lately. It seems to have got into my head, not sure where from. "Adjective: incalcitrant Usage: non-standard Stubbornly resistant to authority or control - fractious, refractory, recalcitrant Marked by stubborn resistance to authority "the University suspended the most incalcitrant demonstrators"; Think it's basically the same as Recalcitrant? Edited by user 18 January 2013 07:20:45(UTC) \| Reason: Not specified

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Bill		#11 Posted : 18 January 2013 07:06:56(UTC)
Rank: Member with Substance Groups: Registered Joined: 28/04/2012(UTC) Posts: 1,303 Location: UK Was thanked: 1611 time(s) in 1339 post(s)		Pugnacious, that's another good word "pug·na·cious /pəgˈnāSHəs/ Adjective Eager or quick to argue, quarrel, or fight. Having the appearance of a willing fighter. Synonyms combative - bellicose - quarrelsome - truculent - warlike" Some dumb ass on the telly the other night pronounced ubiquitous as ubiqacious. What a muppet.

1 user thanked Bill for this useful post.		ROCKET MICK on 18/01/2013(UTC)
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Debaser		#12 Posted : 20 January 2013 04:19:50(UTC)
Rank: Dead Soul Groups: Registered Joined: 03/06/2012(UTC) Posts: 2,116 Location: here n there Thanks: 526 times Was thanked: 3184 time(s) in 2138 post(s)		With all this talk of looking up words in the dictionary, I'm wondering whether potatoes has been deliberately misspelled in both the title of this thread and in the text too. We can probably blame Dan Quayle for this. His famous gaff about adding an 'e' to the word was only an error in relation to singular 'potato'. But it wouldn't have been wrong if talking about 'potatoes'. You would however use potato's if you were saying, "This potato's skin looks a little burnt". Which indeed I did after trying the recipe, thanks. I will probably regret this pedantic post, but right now it's cold and slushy outside, and I'm bored. Next time maybe I'll add another sort of 'e' to my potatoes...

1 user thanked Debaser for this useful post.		ROCKET MICK on 20/01/2013(UTC)
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Bill		#13 Posted : 20 January 2013 05:05:22(UTC)
Rank: Member with Substance Groups: Registered Joined: 28/04/2012(UTC) Posts: 1,303 Location: UK Was thanked: 1611 time(s) in 1339 post(s)		I do find "potato's" instead of potatoes slightly annoying.I agree with all the above. What also really irritates me is when i see "CD's" or "DVD's" . It's "CDs and DVDs". I mean, you wouldn't say "record's and cassette's" would you? you'd say records and cassettes. Though obviously you might say "This CD's shit", which would be correct. Oh and "80's and 90's" It's 80s and 90s, surely?

1 user thanked Bill for this useful post.		ROCKET MICK on 20/01/2013(UTC)
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bloodynora		#14 Posted : 20 January 2013 05:11:44(UTC)
Rank: Member of the Brotherhood Groups: Registered Joined: 20/05/2012(UTC) Posts: 413 Thanks: 177 times Was thanked: 477 time(s) in 412 post(s)		Thanks again wrote: you might say "This CD's shit", which would be correct. it would depend on the cd, jonty.

1 user thanked bloodynora for this useful post.		ROCKET MICK on 20/01/2013(UTC)
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World Domination: Complete		#15 Posted : 20 January 2013 05:54:28(UTC)
Rank: Member with Technique Groups: Registered Joined: 24/04/2012(UTC) Posts: 793 Location: in a house Thanks: 894 times Was thanked: 1022 time(s) in 811 post(s)		bloodynora wrote: Thanks again wrote: you might say "This CD's shit", which would be correct. it would depend on the cd, jonty. The Light
		Let's all wave our arms about !

1 user thanked Baggie Boiler for this useful post.		ROCKET MICK on 20/01/2013(UTC)
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Ray Jesus		#16 Posted : 21 January 2013 08:34:12(UTC)
Rank: Candidate Groups: Registered Joined: 21/01/2013(UTC) Posts: 11 Location: Chicago Thanks: 1 times Was thanked: 13 time(s) in 11 post(s)		Originally Posted by: Tom ' Mr Rocket Following on from our culinary discussion on how to prepare the quintessential ‘Lobster thermidor aux crevettes and mornay sauce’ accompanied with a bottle of Puligny Montrachet for a most sanguine evening, could you kindly share your recipe and heating instructions for ‘Rocket Baked Potato's’? Regards Digital Mike Le Creuset Binoche can I have some once you finish making it?

1 user thanked Ray Jesus for this useful post.		ROCKET MICK on 21/01/2013(UTC)
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