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potato question

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Post Thu Apr 08, 2004 1:38 am
YardBurner BBQ Deputy
BBQ Deputy

Posts: 5469
Location: Damascus, Maryland
Fluffyness (is that a word?) is more a function of starch and moisture content than temperature. As an experiment take one each of several types of taters about the same size. Bake them off and see what happens.

Burnt or raw, it fills the craw.



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