I do like potatoes. There is nothing better than a crispy baked straight out of the oven. Potatoes are pretty nutritious if you eat the skin. The skin of a potato has all the nutrients.
@@ron19199 Whenever I bake potatoes, I scored them with a knife and then put them on the oven rack. The scoring releases the moisture in the potato and crisps the outside. They are so good straight from the oven, sprinkled with garlic and lathered in butter. I'll stand next to my oven with my dog looking up at me. I get a bite, and she gets a bite. [Gracie just spotted a squirrel and went outside]
4:04 What is your everyday pan? Mine is a Lodge Carbon Steel pan. It's a great pan. Lighter than cast iron and when seasoned is naturally non-stick. An added plus is that it was made in the USA. It's so easy to clean.
@@ron19199 I used to go to thrift and bought many Willets (and also a Lodge) cast iron pans. I hang them on my kitchen wall. The only time I use them is for baking cornbread. My Carbon steel pan is a joy to cook with.
I do like now you keep your kitchen neat and clean.
Thank you so much
@@ron19199 "Clean as you cook."
1:46 Butter is key to scalloped potatoes.
It is I love them
I make scalloped potatoes a couple times a year.
We have them a lot
I do like potatoes. There is nothing better than a crispy baked straight out of the oven. Potatoes are pretty nutritious if you eat the skin. The skin of a potato has all the nutrients.
I like to cook with skin on the tater it is so good that way
@@ron19199 A tater is easy and healthy.
@@jackasswhiskyandpintobeans9344 they are
@@ron19199 Whenever I bake potatoes, I scored them with a knife and then put them on the oven rack. The scoring releases the moisture in the potato and crisps the outside.
They are so good straight from the oven, sprinkled with garlic and lathered in butter. I'll stand next to my oven with my dog looking up at me. I get a bite, and she gets a bite. [Gracie just spotted a squirrel and went outside]
4:04 What is your everyday pan? Mine is a Lodge Carbon Steel pan. It's a great pan. Lighter than cast iron and when seasoned is naturally non-stick. An added plus is that it was made in the USA. It's so easy to clean.
I use my Lodge cast iron a lot
@@ron19199 I used to go to thrift and bought many Willets (and also a Lodge) cast iron pans. I hang them on my kitchen wall. The only time I use them is for baking cornbread.
My Carbon steel pan is a joy to cook with.
@@jackasswhiskyandpintobeans9344 I am looking for a carbon steel pans too
6:19 I was raised in a household in which margarine was healthy or the "Margarine Age." Even though I know it's false it lingers with me.
Yes, sir me too I am from the 60's lol
When you take it out of the oven I can see it
2:42 400' for an hour? Interesting. It will make the potatoes crispy?
New sub here
Welcome to the channel I hope you enjoy
Cannot see what you are doing when it is over on the silver counter great video though keep up the good work
Thank you Miss Terry