There's always the danger of getting lost in a potato discussion, isn't there?

I fail to taste teh difference between potatoes microwaved, baked in an electric oven, and baked in a gas oven. All yummy and potatolicious, if you ask me.

I have not much counter space, so when I decided to get a microwave I went for one that also acts as a toaster oven and sort of grills. It microwaves slowly (I generally have to add half again the time on the bx to anything) but effectively, toasts just fine, bakes just fine over a limited range of temperatures, and has similar "grilling" results to Foreman grills, as far as I can tell (I've only grilled a steak or two, they were better than pan fried)

Put it on the floor in the livingroom, stick a pillow on top, and call it an ottoman.

Hey, that's what happened to a paper box my parent used to ship stuff to me. I never got around to putting it away. The cats quite like it.

-t (I'm potato and gadget obsessed, which is no reflection on Emily, and a very sad one on me), what brand is that? Sounds like it'd make a great ottoman.

-t, I considered getting one of those since I didn't have the space for microwave and toaster oven. I knew the slow microwaving would drive me batshit, though, so in the end I sacrificed versatility for speed.

There's always the danger of getting lost in a potato discussion, isn't there?

It's true. All the same, folks, there's a good bit of Chaucer and medieval theology in the story, if anybody's interested. Just let me know when the potato fever has passed.

Also, if you have an opinion on balsamic v. red wine vinegar for pasta salad dressing.

I fail to taste teh difference between potatoes microwaved, baked in an electric oven, and baked in a gas oven. All yummy and potatolicious, if you ask me.

I think the difference is in the skin, more than in the innards. The innards always taste the same to me, provided I cook them sufficiently. But the skin is better in the oven, than in the microwave. I pre-nuke, like Betsy suggests.

I haven't noticed a difference between my electric oven (which I generally hate) and my old gas love (my own, my precious).

Nothing to add on the gadgetry front, but a note that the restaurant wherein we karaoke every week deep-fries their baked potatoes. Poke, plop them in the oil, remove, put in oven to finish, and voila. Yummiest baked potato evAR.

It's true. All the same, folks, there's a good bit of Chaucer and medieval theology in the story, if anybody's interested

P.S. And there's a math pun in the theology. For widespread appeal.

Microwaved baked potatoes seem to me more chunky and less likely to disintegrate into cloud-like numminess. That hour you wait for the oven-baked potato is an hour well spent.

You know, I'm realizing that my notion of deep-frying seems to require breading. In fact, I'm having trouble envisioning deep-frying without breading. Well, apart from french fries.

Oh, oh, oh! But before I left for the wedding, I finished my math exhibition guide and gave my presentation on using writing to teach math, and I got a 35 out of 35 on the report and presentation! Mind you, he's a pretty enthusiastic teacher, but I don't think everybody got a 35.