I baked a lovely big potato this evening. No messing about for 1½ hours though - 20 minutes in my super-duper microwave/grill/fan oven did the trick. As for rotten centres... I always cut big potatoes in half to check, and to bake them quickly more effectively.
Seems like we all had baked spuds for tea tonight.
I had one with mackerel, broccoli and mushrooms and it took a mere 6 minutes in my basic microwave.
The grill/fan oven additions to my oven brown the skin as if baking the spud in a conventional oven. I get about 95% of the quality of a perfect conventionally baked spud in about 20-25% of the time.... and it took a mere 6 minutes in my basic microwave.
I microwave spuds then sometimes deep fry them in my newly acquired deep fryer for a minute or so to brown and crisp the skin.🥔 Last night i couldn't be bothered with the deep fry bit.
And another here who had baked potatoes - also with mackerel, but sweetcorn rather than broccoli and mushroomsSeems like we all had baked spuds for tea tonight.
I find the 20 minutes that the spuds take just right for getting the rest of the veg peeled, chopped and steamed. Tonight it was carrots, parsnips, broccoli and cabbage. Oh, and half a cob of sweetcorn.
I assume it is because a big bunch of keys either would not fit in a pocket, or would quickly rip it to shreds.
Ah, that would explain why I don't have a bunch of keys then!
I believe that the orientation of the keys, left or right, denotes the orientation of of the aforementioned jangler..
Or wouldn't make enough noise to show how important the key wearer is!
