Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

What’s wrong with my russets


dans
 Share

Recommended Posts

I can’t remember the last time I bought a russet potato to bake and actually ate it. I allays end up cutting it open and finding it brown in the middle. I’ve tried different stores and they are all the same. I’m at the point where I am going to swear off baked potato and twice baked. 
 

here is a picture of what I’m experiencing. I don’t recall setting this much of an issuer until recently. 
 


 

 

3F0AF8C0-9733-4811-A61E-CD0498FAA594.jpeg

Link to comment
Share on other sites

That's not uncommon, and typically results from inconsistent moisture during the growing season. It's variable from year to year. Apparently, this year was especially bad in Idaho.

 

https://www.idahostatejournal.com/news/local/idaho-potato-growers-brace-for-inferior-crop/article_081809ad-4da3-5aaa-93cd-724119a9033a.html

 

 

  • Like 1
  • Thanks 2

“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

Link to comment
Share on other sites

6 hours ago, dans said:

I can’t remember the last time I bought a russet potato to bake and actually ate it. I allays end up cutting it open and finding it brown in the middle. I’ve tried different stores and they are all the same. I’m at the point where I am going to swear off baked potato and twice baked. 
 

here is a picture of what I’m experiencing. I don’t recall setting this much of an issuer until recently. 
 


 

 

3F0AF8C0-9733-4811-A61E-CD0498FAA594.jpeg

 

That's too bad. Here in Seattle I've seen this maybe once or twice over the years. Hmm, I wonder what the uneven distribution cause is. (I do buy russet potatoes quite often; it's more or less my default potato choice.)

Well, before I posted this I decided to look up the russet potato, which I thought was automatically an Idaho potato. Apparently not. I amend the above statement to say that my default potato choice over the years has been the Idaho potato, which is a russet potato. But maybe your russet potato is different. 

Link to comment
Share on other sites

I have noticed this in the last six months, not just with Russets, but also red skin and Yukon gold. I assumed it was from the bizarre weather conditions that North America is experiencing.

 

  • Like 1
Link to comment
Share on other sites

I'm lucking if there's _one_ non-rotting onion in a bag from our local Giant.

a 20 year on-going situation.

 

anymore I only buy single onions from Giant, where I can examine them thoroughly.

across the road is Weis - which has a seriously superior produce section.... just don't buy meat or fish there.....

Link to comment
Share on other sites

1 minute ago, AlaMoi said:

I'm lucking if there's _one_ non-rotting onion in a bag from our local Giant.

a 20 year on-going situation.

 

anymore I only buy single onions from Giant, where I can examine them thoroughly.

across the road is Weis - which has a seriously superior produce section.... just don't buy meat or fish there.....

I am the sentinel sniffer of rotting produce at my Ralphs/Kroger  The produce guys know if I cock my head and point they have a stinker. Usually citrus or onion. Yes I also do not but the bagged stuff - even my nose can miss a bad'un

  • Like 2
Link to comment
Share on other sites

19 minutes ago, AlaMoi said:

pick an onion, any onion . . .

IMG_0794.thumb.JPG.dd3f896f48e5271ddda3d988db29e66d.JPG

 

Acme yellow onion?

Just horrible.  I buy the individual onions and pretend I can palpate the bad ones

  • Like 1
  • Thanks 1
Link to comment
Share on other sites

21 hours ago, CentralMA said:

Been seeing this also....and onions have been coming through in marginal quality lately too. 

 

I buy from many stores, in a wide area. Seems to be all over the area.

 

I finally got a russet without the brown at Idylwildr in Acton. I made a "double stuff"  (Twice baked potato for those not in on the joke.)

Link to comment
Share on other sites

On 1/17/2022 at 2:34 PM, dans said:

 

I finally got a russet without the brown at Idylwildr in Acton. I made a "double stuff"  (Twice baked potato for those not in on the joke.)

 

OK....now we need to know what the joke is.....

  • Like 1
Link to comment
Share on other sites

1 hour ago, gfweb said:

Just had a bad russet.  Interesting that the cavity gets skin in it too.

I’ve seen a few over the years, but, as you noted, having “potato skin” on the inside was something I found fascinating.

  • Like 1
Link to comment
Share on other sites

On 1/18/2022 at 7:56 PM, CentralMA said:

 

OK....now we need to know what the joke is.....

 

It's just what a friend called them when she served them.

  • Thanks 1
Link to comment
Share on other sites

 Share

×
×
  • Create New...