Well I'm not sure what went wrong, but I tried these last night and it
was a big fail. Spiral cut the potatoes such that the turns were about 1/4
inch or less thick. Dressed them up according to the instructions and baked
35 minutes. After 35 minutes the potatoes were still half raw. Ate the rest
of our supper (the asparagus and mustard/tarragon chicken came out great)
and gave the potatoes another 30 minutes. The cheese had started to burn
and had a funky smell, but the potatoes were still under cooked. I wondered
if the oven thermostat was off so I placed a separate thermometer inside
and it was spot on. Oh well.
Charlie
On Mon, Jan 23, 2017 at 2:26 PM, John Hudson <OM4T@xxxxxxxxxxx> wrote:
>
> I came across this recently but have yet to experiment.
>
> http://tinyurl.com/jj59vjh
>
> Perhaps someone has and can report back.
>
> jh
>
>
>
> On 1/23/2017 2:59 PM, Chris Trask wrote:
>
>> I have never before heard of pickled walnuts.
>>
>>
>>> Arghhhhhh! Little packages of wind😱Try pickled Walnuts with cold meats
>>> ....delicious
>>>
>>>
>>>> I am well supplied with sauerkraut but this reminds me that I have a
>>>> jar of pickled eggs in the cupboard that I had forgotten about
>>>>
>>>> Sounds good, but I would need to leave out the sugar. I like the
>>>>> idea of using the leftover pickle liquid. I might also try modifying
>>>>> my
>>>>> recipe for pickled onions. Haven't made them in a while, and they take
>>>>> a month or more to cure in the refrigerator.
>>>>>
>>>>>
>>>>
>>>
>> Chris
>>
>> When the going gets weird, the weird turn pro
>> - Hunter S. Thompson
>>
>> --
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