G'day blokes
I like to cook potatoes (taters) so you can hold them and eat them as soon as they are cooked. A tater cooked whole in a pot gets awfully hot, way too hot to hold in the pinkies. The best way and also the proper way to cook 'em is to place them straight onto the coals and rake the coals over them. Don't bother to wash 'em unless they are real dirty or covered in mud. Watch them carefully. What you want is a tater that has a "burnt to charcoal" outer layer. This layer must be about 1/8 inch thick or even a little thicker. If the tater is glowing like a coal when you rake it out, then its done to perfection. Wait a few seconds for the "coal" to stop glowing and then you can pick it up with your pinkies (fingers). This is possible 'cos the charcoal-burnt outer layer is a great insulator. Cut the tater in half, watch out for the red hot steam and spoon on real butter, salt, pepper and whatever else you desire. You need a good-n-big tater for this 'cos you lose some around the outside. It sure makes yummy tucker (food) when cooked this way. You will be surprised how hot the "inards" are and how cool the outer skin is. Just writing about it is making me drool. If you leave mud or dirt on the skin, it can become very hard like fired clay mugs and it retains the heat,... burns
go and cook some,
Wedge
:thumbsup:
