Conversation

It's remarkable to me that you can cook fridge cold potatoes to piping hot in some three to five minutes in the microwave. But then when you're trying to reheat fridge cold cooked potatoes to an even temperature, it's an almost impossible task. I figure it's something to do with the starches, but theoretically they contain pretty much the same amount of water and should thus be minutely agitated by the microwaves roughly as much. And yet!

What the fuck goes on inside a cooked potato, that's what I'm wondering.