Subject: Rosin Potatoes, Procedure
From: John Ferman
Date: Thu, 22 Nov 2001 19:44:21 GMT
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
From: Joseph Hall <" "[at]5sigma.com>
Date: Thu, 22 Nov 2001 13:57:27 -0700
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:
From: thecatintx[at]aol.com (TheCatinTX)
Date: 22 Nov 2001 21:33:41 GMT
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
Date: Fri, 23 Nov 2001 11:50:49 -0800
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
From: Doug Weller
Date: Sun, 25 Nov 2001 11:19:36 GMT
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.