Poor quality potatoes
21 May 2007, 03:52 PM
#1
Poor quality potatoes
I like spuds, chipped, boiled mashed, I just like 'em.
However, I'm old enough to remember when the humble spud was kept in "potato clamps" by farmers, which protected them from frost, bugs etc, and when mechanical handling, which causes bruises and knocks, wasn't even thought of.
Nowadays, potatoes are scabby, covered in frost (black marks, which can't be seen until it's been pealed), covered in eyes, and generally poor quality. Yet they are more expensive than ever before, even in "real terms", and promoted as "best quality".
Does anyone else feel that we ought to take them back to the supermarket if more than, say 10% have frost/damage etc?
Alcazar
However, I'm old enough to remember when the humble spud was kept in "potato clamps" by farmers, which protected them from frost, bugs etc, and when mechanical handling, which causes bruises and knocks, wasn't even thought of.
Nowadays, potatoes are scabby, covered in frost (black marks, which can't be seen until it's been pealed), covered in eyes, and generally poor quality. Yet they are more expensive than ever before, even in "real terms", and promoted as "best quality".
Does anyone else feel that we ought to take them back to the supermarket if more than, say 10% have frost/damage etc?
Alcazar
21 May 2007, 05:01 PM
#5
I like spuds, chipped, boiled mashed, I just like 'em.
However, I'm old enough to remember when the humble spud was kept in "potato clamps" by farmers, which protected them from frost, bugs etc, and when mechanical handling, which causes bruises and knocks, wasn't even thought of.
Nowadays, potatoes are scabby, covered in frost (black marks, which can't be seen until it's been pealed), covered in eyes, and generally poor quality. Yet they are more expensive than ever before, even in "real terms", and promoted as "best quality".
Does anyone else feel that we ought to take them back to the supermarket if more than, say 10% have frost/damage etc?
Alcazar
However, I'm old enough to remember when the humble spud was kept in "potato clamps" by farmers, which protected them from frost, bugs etc, and when mechanical handling, which causes bruises and knocks, wasn't even thought of.
Nowadays, potatoes are scabby, covered in frost (black marks, which can't be seen until it's been pealed), covered in eyes, and generally poor quality. Yet they are more expensive than ever before, even in "real terms", and promoted as "best quality".
Does anyone else feel that we ought to take them back to the supermarket if more than, say 10% have frost/damage etc?
Alcazar
i have a greenhouse and am looking forward to eating proper food
21 May 2007, 05:08 PM
#6
Scooby Regular
Join Date: Sep 2005
Location: Empty your mind. Be formless, shapeless. Like water.
Posts: 2,996
Likes: 0
Received 0 Likes
on
0 Posts
your right mate. their're crap spuds these days if you by them from a supermarket.i get a 4 stone bag still with muck on them straight of a farmer when their in season.so much nicer
21 May 2007, 05:48 PM
#7
Scooby Regular
Join Date: Dec 2006
Location: Mars
Posts: 11,470
Likes: 0
Received 0 Likes
on
0 Posts
It's been a bad season (they always say that) but if there's much scab, bruising for scurf then don't buy them - They usually have strict QCing procedures but I too have noticed poor spuds this year.
Don't store them under 8 degrees though or you'll get mega bruising.
From an ex spud trader...
Don't store them under 8 degrees though or you'll get mega bruising.
From an ex spud trader...
Trending Topics
21 May 2007, 06:01 PM
#8
Scooby Regular
Join Date: Nov 2003
Location: riding the crest of a wave ...
Posts: 46,493
Likes: 0
Received 13 Likes
on
12 Posts
You mus be at least as old as me , and im 1/2 way to giving them up due to the waistline
but yes i think your right - its all down to the greedy supermarkets/Mrs Waynette.
but yes i think your right - its all down to the greedy supermarkets/Mrs Waynette.
Thread
Thread Starter
Forum
Replies
Last Post
Scott@ScoobySpares
Full Cars Breaking For Spares
55
05 August 2018 07:02 AM
