Pine Rosin Potatoes - Page 1
Forum section: electronics / general

author: sleemanj
author_rank: Super Contributor
timestamp: May 26, 2019, 02:46:49 am
content: Mmm, fluxy potatoes.

author: tooki
author_rank: Super Contributor
timestamp: May 26, 2019, 08:37:02 am
content: I remember reading about those in my mom’s 1976 edition of the Joy of Cooking.

author: mzzj
author_rank: Super Contributor
timestamp: May 26, 2019, 08:52:43 am
content: Enjoy with resin wine:https://en.wikipedia.org/wiki/Retsina

author: coppercone2
author_rank: Super Contributor
timestamp: May 26, 2019, 02:35:40 pm
content: Emmy has a funny blog. Lots of prison food and MREs lol.

author: coppercone2
author_rank: Super Contributor
timestamp: May 26, 2019, 02:41:35 pm
content: I want to wash those in a ultrasonic cleaner so the skins can be eaten

author: wraper
author_rank: Unknown
timestamp: May 26, 2019, 02:47:22 pm
content: Quote from: coppercone2 on May 26, 2019, 02:41:35 pmJust simmer them in acetone

author: coppercone2
author_rank: Super Contributor
timestamp: May 26, 2019, 03:02:46 pm
content: you know, I figure with some kind of machine and 3d imaging software you can machine away the rosin if you freeze the potato, or at least most of it to a very fine layer, then it might be feasible to wipe it off with something without effecting the taste if its heated afterwards.

author: Alex Eisenhut
author_rank: Super Contributor
timestamp: May 26, 2019, 03:25:37 pm
content: Oh no, where is her fume extractor?

author: Zero999
author_rank: Super Contributor
timestamp: May 26, 2019, 05:51:37 pm
content: Quote from: coppercone2 on May 26, 2019, 02:41:35 pmYes, for me one of the best things about jacket potatoes is the crispy skin, so I don't think I'll bother.

author: coppercone2
author_rank: Super Contributor
timestamp: May 26, 2019, 06:12:18 pm
content: I usually eat the skins because its claimed to have nutritional value

author: wraper
author_rank: Unknown
timestamp: May 26, 2019, 06:33:02 pm
content: Quote from: coppercone2 on May 26, 2019, 06:12:18 pmIt's also where dirt and most of nerve toxin is located if potato was exposed to sunlight.

author: Zero999
author_rank: Super Contributor
timestamp: May 26, 2019, 07:10:59 pm
content: Quote from: wraper on May 26, 2019, 06:33:02 pmDirt never did anyone any harm, just wash it properly and the amount of nerve toxin is tiny, unless the potato was exposed to a lot of light, which is less likely if it's covered in dirt. In my opinion, the benefits of the added dietary fibre and vitamins outweigh the risks, but I just prefer the taste and texture. I eat mostly eat potatoes jacket style, skin and all. I don't like sloppy mash and am not fussed about chips, but they're OK.If you're really paranoid, then you could grow your own potatoes, but I don't think it's worth the bother.

author: apis
author_rank: Super Contributor
timestamp: May 26, 2019, 08:56:42 pm
content: Isn't pine resin carcinogenic?I'm pretty sure I was taught that in school.

author: Zero999
author_rank: Super Contributor
timestamp: May 26, 2019, 10:02:54 pm
content: Quote from: apis on May 26, 2019, 08:56:42 pmNo, I don't believe pine resin is carcinogenic. I think people get mixed up with tar, which definitely is cancerogenic.In any case, the resin isn't water soluble, sticks to the skin and paper and isn't eaten, so even if it isn't good for you, it's a non-issue.

author: windsmurf
author_rank: Frequent Contributor
timestamp: May 26, 2019, 10:07:28 pm
content: Quote from: coppercone2 on May 26, 2019, 06:12:18 pmTry no-clean flux.

author: chickenHeadKnob
author_rank: Super Contributor
timestamp: May 27, 2019, 04:05:49 am
content: Emmy claims these don't have pine-sol taste, even so it seems like a lot of bother and expense just to get a baked potato. Local native Salish coastal tribes have a dish called cedar plank salmon, where you BBQ a salmon filet on a cedar plank (duh). All kinds of folks rave about this. Don't try, it is a horrid waste of good fish. The terpenes come out of the wood and ruin the taste, for me anyway.

author: Zero999
author_rank: Super Contributor
timestamp: May 27, 2019, 08:32:01 am
content: Lots of these old cooking methods exist because of the lack of technology at the time. Cooking potatoes in pine rosin had nothing to do with taste. No doubt it was a way to preserve potatoes before the advent of refrigeration. The potato will be sterilised and hermetically sealed in a resin case, so should keep for years, without the need for refrigeration. It's no longer commonly done because refrigeration technology has made it obsolete.

author: mzzj
author_rank: Super Contributor
timestamp: May 27, 2019, 09:53:47 am
content: Quote from: Zero999 on May 27, 2019, 08:32:01 amPotatoes store reasonably well even without cooking in resin so maybe not the reason.Possibly originally just convenient heat source for cooking for workers who worked around South Caroline pine forests and turpentine distillation wats.Seem like it has been sort of local fashion food around fifties/sixties and at least one restaurant chain in US has been serving them until 1990's1991 someone has left patent application for some pine rosin cooking method that reduces amount of rosin on potato.

author: Berni
author_rank: Super Contributor
timestamp: May 27, 2019, 10:18:06 am
content: Yeah im guessing it was the workers cooking the potatoes for lunch in the vats of boiling rosin that was left over from production.Much like the so called "Pittsburgh rare" steak came from the workers in steel factories cooking there lunch on glowing hot metal since there was plenty of that all over the place.They probably got used to having there lunch cooked like that from the years of working there that they continued to prepare it in a similar way.

author: apis
author_rank: Super Contributor
timestamp: May 27, 2019, 11:41:02 am
content: Quote from: Zero999 on May 26, 2019, 10:02:54 pmThat must be it, can't find any reference to it now.