For your “baked” potato, wrap it up in some saran wrap.
Throw it in a bowl of water, make sure the water goes up about 3/5’s the way up the side of the potato.
Nuke for 5 minutes.
Flip potato. Nuke for 4 minutes.
Done.
Be VERY VERY careful, that potato is gonna be scolding. But it will taste and have the consistency of a real baked potato.
I vote caramelized onions and mushroom over either pork chops or steak.
Cut 4 large onions in 1/2, then lay on flat part, cut in 1/2 again, then take the 1/4s and cut them so you are getting thin “rainbows.”
Fry in some olive oil (more olive oil if you are using a cast iron / not-nonstick pan).
When onions begin to disintegrate into smaller pieces, throw a can of chicken stock, some chopped up rosemary, a little salt. Let simmer.
Put some corn starch in it, but BE CAREFUL, do not put too much. Add as much as you want to achieve the consistency you want. (should be kinda thickish).
If it gets to dry, add a little more chicken stock (broth).
Cook your meat just enough without drying (medium rareish) and then throw it in a super hot oven real quick (I’m talking 500 degrees, as close as you can get to the flame/burner) 1 minute, let the outside crisp. Flip around and do the same for the other side.
Put caramelized onions on top.
No, I’m asking what kind of mushrooms were they, not how you prepared them.