Subject: Rosin Potatoes, Procedure
Newsgroups: rec.food.cooking
From: John Ferman (jwferman at ties.k12.mn.us)
Date: Thu, 22 Nov 2001 19:44:21 GMT
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Anyone here know the procedure for cooking potatoes in rosin? Rosin is made from pine tree pitch and has been used for a variety of purposes. Baseball pitchers kept a rosin bag for their fingers so they could get more stuff on the ball. Kids of my time would rub rosin into their baseball gloves to keep them supple. Musicians would put rosin on their instrument strings and bows. But for cooking potatoes - how to do?
From: Joseph Hall (" (heard_it_on_the_internet) " at 5sigma.com)
Date: Thu, 22 Nov 2001 13:57:27 -0700
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The basic idea is you "boil" the potatoes in rosin. A recipe is in the older, more useful Joy of Cooking. You can drop them in bare, in which case you toss the skins, or I've also heard they can be wrapped before you put them in, leaving the skins edible.
I found this reference:
http://www.bigspud.com/files/prosin.htm
From: thecatintx at aol.com (TheCatinTX)
Date: 22 Nov 2001 21:33:41 GMT
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Just my 2 cents:
About 25 years ago, there was a restaurant in/near Miami called Black Ceasar's Forge whose signature dish was Roisin Potatoes. Anyone remember?
I always thought this seemed an excruciating amount of work to try at home to only end up with a plain cooked potato. I'm always happy to leave those tasks to the professionals. - Cat
From: blacksalt (kalanamak at qwest.net)
Date: Fri, 23 Nov 2001 11:50:49 -0800
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John Ferman wrote:
> Anyone here know the procedure for cooking potatoes in rosin?
I've never done it, but the Joy of Cooking (at least the mid- 70's version, haven't looked for it in the one the grandson got involved in) has detailed instructions.
HTH
From: Doug Weller (dweller at ramtops.co.uk)
Date: Sun, 25 Nov 2001 11:19:36 GMT
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My grandfather had a huge cauldron. Melted rosin in it, added newspaper wrapped potatoes, Can't recall how long, I was but a sprog. They were delicious.