| At Keno's behest... 11:39 - Nov 17 with 2955 views | footers |
... and to add to my database of Best/Worst things: what is the best... filling for a jacket potato, and why is beans and cheese still #1?
Please don't start any name-calling, this is in the name of science.
Thank you |  |
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| At Keno's behest... on 14:58 - Nov 17 with 783 views | footers |
| At Keno's behest... on 14:55 - Nov 17 by Tangledupin_Blue |
Best jacket potato filling is butter, cheese, tomato and bacon then swamp in gravy. Potato must have thick, almost leathery, skin. Not microwaved but proper oven. |
Are you pregnant? | |
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| At Keno's behest... on 14:59 - Nov 17 with 779 views | hoppy |
| At Keno's behest... on 14:58 - Nov 17 by footers |
Are you pregnant? |
Because he's got one in the oven, you mean? |  |
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| At Keno's behest... on 15:01 - Nov 17 with 774 views | Keno |
| At Keno's behest... on 14:55 - Nov 17 by Tangledupin_Blue |
Best jacket potato filling is butter, cheese, tomato and bacon then swamp in gravy. Potato must have thick, almost leathery, skin. Not microwaved but proper oven. |
GRAVY!!!
good God man, gravy is for roast dinners
it as tho some posters on here are heathens |  |
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| At Keno's behest... on 15:07 - Nov 17 with 764 views | The_Flashing_Smile |
Battenburg. |  |
| Trust the process. Trust Phil. |
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| At Keno's behest... on 15:11 - Nov 17 with 757 views | Churchman |
In all instances, the potato skin must be crisp!
1. Strong cheddar mashed in with a dash of black pepper
2. Melted butter, not too much, topped with chilli with strong cheddar on top
3. Just melted butter with some black pepper
Not sure if it counts, but in America I’ve had Idaho skins before. The Idaho potatoes are partially scooped out, basted and coooked. Bacon bits and cheese are mixed and added and the whole lot cooked till crisp. A little sour cream dip to go with it and you’ve a starter to die for. Shared with a plate of hot chicken wings is a good thing, though add in a juicy steak or buffalo meat loaf main course and Mr Creosote impressions start to wobble into view! |  | | |
| At Keno's behest... on 15:20 - Nov 17 with 745 views | catch74 |
| At Keno's behest... on 14:05 - Nov 17 by factual_blue |
I vaguely remember you're down Surrey way. Are you anywhere near Winkworth Arboretum? Mrs Factual saw that on Gardener's World, and apparently we'll be going sometime in the spring.
If we're all spared, obviously. |
You’d be about 30 minutes away, I’m near Farnham and Winkworth is near Godalming.
There’s a beer waiting for you if you do make it over. |  |
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| At Keno's behest... on 16:23 - Nov 17 with 728 views | J2BLUE |
| At Keno's behest... on 12:12 - Nov 17 by factual_blue |
You voted leave, and therefore are no longer allowed any nice things at all. |
I wondered why it came up 'You are not illegible to ignore factual_blue' |  |
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| At Keno's behest... on 16:59 - Nov 17 with 716 views | hoppy |
| At Keno's behest... on 15:20 - Nov 17 by catch74 |
You’d be about 30 minutes away, I’m near Farnham and Winkworth is near Godalming.
There’s a beer waiting for you if you do make it over. |
And a very warm welcome is afforded usually - if my brief visit was anything to go by. A fine establishment. | |
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| At Keno's behest... on 21:26 - Nov 17 with 684 views | StochesStotasBlewe |
| At Keno's behest... on 14:46 - Nov 17 by SaleAway |
Cook potato in oven..
half it , scrape out insides
mix potato with butter, tuna, cheddar.
stuff filling back in skins, top with more cheddar, return to oven until golden and bubbling. |
This, plus a few chilli flakes and diced red pepper. |  |
| We have no village green, or a shop.
It's very, very quiet.
I can walk to the pub. |
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| At Keno's behest... on 21:36 - Nov 17 with 676 views | jeera |
| At Keno's behest... on 12:58 - Nov 17 by Herbivore |
I'm going to be controversial here, I can take or leave a jacket potato. It's above plain boiled spuds in the hierarchy of potato cookery but that's it for me. If I do have one then veg chilli or baked beans are my filling of choice, but it's not so something I often choose to have. |
Sea > that way>>>> |  |
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| At Keno's behest... on 21:42 - Nov 17 with 671 views | jeera |
| At Keno's behest... on 13:04 - Nov 17 by Mullet |
I can’t believe some of the oddballs on here, Although those of you who like bacon bits etc. Check out Grostl, it’s Austrian, but good.
Beans and cheese for lunch. Chilli con carne if you’re being posh. Sour cream, pickled jalapeños, smoked cheese that’s how it’s done. |
This is just trying too hard!
It's like putting caviar on your doner thinking it will make it more sophisticated. | |
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| At Keno's behest... on 21:58 - Nov 17 with 663 views | Darth_Koont |
| At Keno's behest... on 12:19 - Nov 17 by usm |
1) Make sure the potatoes are cooked through properly and the skins are as crusty as fcuk
2) Add copious amount of butter
3) Then add tuna mayonnaise
4) Sprinkle lavishly with grated cheddar cheese
5) Be sure to retain some tuna mayo and cheese to eat with the crusts
It goes without saying that Baked Beans are an absolute no no at any time on anything |
Can I just say that baked beans should always have a few healthy shakes of malt vinegar on them.
Got that tip from a mate in my mid-20s and have never looked back. Even now I can look forward to beans on toast for lunch rather than seeing it as the consolation prize it used to be.
Anyone else do that? Also: if they taste so much better with malt vinegar why don’t they put it straight in the tins? |  |
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| At Keno's behest... on 22:08 - Nov 17 with 660 views | jeera |
| At Keno's behest... on 21:58 - Nov 17 by Darth_Koont |
Can I just say that baked beans should always have a few healthy shakes of malt vinegar on them.
Got that tip from a mate in my mid-20s and have never looked back. Even now I can look forward to beans on toast for lunch rather than seeing it as the consolation prize it used to be.
Anyone else do that? Also: if they taste so much better with malt vinegar why don’t they put it straight in the tins? |
Are you sure that wasn't just his way of preserving half a tin that was open for longer? | |
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| At Keno's behest... on 22:12 - Nov 17 with 656 views | hoppy |
| At Keno's behest... on 21:58 - Nov 17 by Darth_Koont |
Can I just say that baked beans should always have a few healthy shakes of malt vinegar on them.
Got that tip from a mate in my mid-20s and have never looked back. Even now I can look forward to beans on toast for lunch rather than seeing it as the consolation prize it used to be.
Anyone else do that? Also: if they taste so much better with malt vinegar why don’t they put it straight in the tins? |
Have you tried adding crushed black peppercorns and a drop of barbeque sauce or Lea & Perrins Worcestershire Sauce... up your game from the malt vinegar level. | |
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| At Keno's behest... on 22:13 - Nov 17 with 655 views | jeera |
| At Keno's behest... on 22:12 - Nov 17 by hoppy |
Have you tried adding crushed black peppercorns and a drop of barbeque sauce or Lea & Perrins Worcestershire Sauce... up your game from the malt vinegar level. |
I hope KJ is sorting her own meals. | |
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| At Keno's behest... on 22:14 - Nov 17 with 653 views | hoppy |
| At Keno's behest... on 22:13 - Nov 17 by jeera |
I hope KJ is sorting her own meals. |
I serve her beans up before adding those special touches for mine, obviously. | |
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| At Keno's behest... on 22:15 - Nov 17 with 650 views | StochesStotasBlewe |
| At Keno's behest... on 21:58 - Nov 17 by Darth_Koont |
Can I just say that baked beans should always have a few healthy shakes of malt vinegar on them.
Got that tip from a mate in my mid-20s and have never looked back. Even now I can look forward to beans on toast for lunch rather than seeing it as the consolation prize it used to be.
Anyone else do that? Also: if they taste so much better with malt vinegar why don’t they put it straight in the tins? |
I put a few shakes of worcester sauce in baked beans, for similar reasons to your good self.
Find beans a bit bland otherwise. | |
| We have no village green, or a shop.
It's very, very quiet.
I can walk to the pub. |
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| At Keno's behest... on 23:20 - Nov 17 with 623 views | Darth_Koont |
| At Keno's behest... on 22:08 - Nov 17 by jeera |
Are you sure that wasn't just his way of preserving half a tin that was open for longer? |
No, it’s lovingly drizzled on steaming beans.
But that could be a bonus effect. | |
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| At Keno's behest... on 23:23 - Nov 17 with 622 views | Darth_Koont |
| At Keno's behest... on 22:12 - Nov 17 by hoppy |
Have you tried adding crushed black peppercorns and a drop of barbeque sauce or Lea & Perrins Worcestershire Sauce... up your game from the malt vinegar level. |
I have actually. And still add black pepper and a dash of salt anyway.
But it’s the malty vinegariness that’s the real point. | |
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| At Keno's behest... on 23:34 - Nov 17 with 611 views | BanksterDebtSlave |
Sardines and fresh chopped tomatoes. |  |
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| At Keno's behest... on 23:39 - Nov 17 with 608 views | jeera |
| At Keno's behest... on 23:34 - Nov 17 by BanksterDebtSlave |
Sardines and fresh chopped tomatoes. |
Are you 80? | |
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| At Keno's behest... on 03:18 - Nov 18 with 584 views | WeWereZombies |
Large, scrubbed Rooster or Record potato on a baking tray in the oven at 220C for forty minutes, then halve and almost but not quite quarter it. Open a can of mackerel in sunflower oil, pour all of the sunflower oil over the potato and give it another five minutes. Turn the oven off and put the mackerel on the now beautifully softening potato (but with the skin underneath crisping up nicely) and let it coast home for another five minutes. Simple but effective. [Post edited 18 Nov 2020 3:25]
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| At Keno's behest... on 08:09 - Nov 18 with 551 views | Herbivore |
| At Keno's behest... on 21:36 - Nov 17 by jeera |
Sea > that way>>>> |
Really? I mean, they are okay. I don't see how anyone can get remotely excited about a jacket potato though. |  |
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| At Keno's behest... on 08:53 - Nov 18 with 540 views | BanksterDebtSlave |
| At Keno's behest... on 23:39 - Nov 17 by jeera |
Are you 80? |
Nearly....cheap and nutritionally complete.....and delicious! | |
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| At Keno's behest... on 08:55 - Nov 18 with 538 views | BanksterDebtSlave |
| At Keno's behest... on 03:18 - Nov 18 by WeWereZombies |
Large, scrubbed Rooster or Record potato on a baking tray in the oven at 220C for forty minutes, then halve and almost but not quite quarter it. Open a can of mackerel in sunflower oil, pour all of the sunflower oil over the potato and give it another five minutes. Turn the oven off and put the mackerel on the now beautifully softening potato (but with the skin underneath crisping up nicely) and let it coast home for another five minutes. Simple but effective. [Post edited 18 Nov 2020 3:25]
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Tinned fish too....great minds! | |
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