What are you making tonight?

[Chris_H_2]

well, this certainly went in a predicatable direction

[doug rr]

hey chris

[Chris_H_2]

sup

[E.H. Ruddock]

hey chris

Hey

[Chris_H_2]

ever hear of sante adairius rustic ales doug? i'm all over a wild ale by them called "West Ashley." i may have to trade away a large part of my collection to land a bottle.

[Chris_H_2]

hey chris

Hey

i knew he wasn't talking to me!

[doug rr]

just pouring another whisky and setting up online accounts for gas and electric..you?

[doug rr]

hey chris

Hey

hey other chris

[doug rr]

ever hear of sante adairius rustic ales doug? i'm all over a wild ale by them called "West Ashley." i may have to trade away a large part of my collection to land a bottle.

I have not..you need to make a trip to the libertine pub in morrow bay

[bodysnatcher]

Halibut, red potato, roasted asparagus

[knee tunes]

out

[doug rr]

grilled chicken breasts and asparagus...also making chili in the crockpot for tomorrow and the next day

[doug rr]

going to the pub to play pool and have $1 dodger dogs

[spike]

rainbow trout and bakedPs

[Self]

Rainbows? That's kinda hardcore, Spike. Fuckers are hard to catch.

[spike]

they're not so shifty while laying on ice, already gutted, in the packing district. #cityslicker

[spike]

more importantly, do this next time you make a bakedP:

So here goes. I first heard about the technique on "America's Test Kitchen," but salt-baked potatoes have been made for years.

You'll need fresh rosemary, kosher salt, baking potatoes, two heads of garlic, a stick of butter. Let's begin.

All these need are some kosher salt, garlic, rosemary, butter and a hot oven. (Hoberman Collection, Getty Images)
Select four large baking potatoes, wash and pat dry. Spread out three cups of kosher salt in a 9-by-13-inch baking dish.

Rest the four potatoes on the salt. Slice the tops off two heads of garlic and put in the dish. Add two sprigs of fresh rosemary. Cover tightly with aluminum foil, crimp the edges and bake in a preheated, 450-degree oven for an hour and 10 minutes.

Then remove the baking dish from the oven. Discard the aluminum foil. Discard the rosemary springs — which should be crispy by now — and set aside the garlic heads to cool.

Do not move the potatoes. Brush the tops and sides with olive oil, then return the dish to the oven, uncovered, at 500 degrees for 15 minutes or until the skins are crispy.

While you're waiting, make the sauce. Finely chop a palmful of fresh rosemary — we measure them in hooftas around here — and throw it in a bowl with a stick of softened butter.

Take the garlic heads and squeeze the roast garlic into the butter and chopped rosemary.

Cream this all together with a fork.

When the potatoes are ready remove them from the oven, pinch the ends slightly, use a fork to open and spoon in the garlic, butter and rosemary sauce.

You won't need to add salt.

The potatoes won't be overly salty, but you don't need to add more. I don't know how it works, exactly, although food scientists have suggested that the salt technique draws moisture out of the potato and then back into the potato.

[spike]

pork chops in the skillet, potatoes in the pressure cooker

[doug rr]

a big cold salad

[spike]

steak and shrimp fajitas