Would you like a lump of unsalted, uunflavored starch? No? What if we slice it open and dump in a lot of heavy flavor ingredients and spices? That way you can overwhelm your taste buds in the first few forkfuls, and the remaining unflavored mass will taste even blander by comparison!

Who invented this and what did they have against dicing the potato in appropriately sized chunks to absorb and distribute the flavor?

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[–] 2 points 1 week ago (1 child)

Weird coincidence then, because someone had just posted a baked potato XP

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  • [–] [S] 2 points 1 week ago

    I might have seen it en passant in All or something and that could have caused it to pop in my mind?

    But this wasn't a conscious reaction to anything. It was just me realizing I had a forum to ask people what they find appealing about this thing I twice tried to like. And why not ask my people, you know?

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