Spuds......!!

[bass-it]

I have been cooking for over 40 years and recently, I have had trouble cooking potatoes.

They either disintegrate after a while or, they`re soft on the outside and hard on the inside. I have not changed my style of cooking (and why should I) but, I was wondering if it`s because Supermarkets are to blame, by keeping them in cold storage for too long (after bulk buying at a cheaper price) . I thought different spuds were only available at certain times of the year, but it seems you can get most varieties almost all year round, and would this be the main cause.

Does anyone else have this problem?

[cee-dee]

No. Choose the variety carefully and look for the country of origin.

[ronnybabes]

I have had a few bad purchases from Supermarkets this year.

My main complaint was that they look fine on the outside, even after I had peeled them, but cut them in 2, or 4, and quite a few were black in the centre.

Not a lot you can do, you can't take them back as you don't peel a whole sackful, and you'd feel silly going with 2, or 3 potatoes. You can't save the bad ones and then take them all in because they'd rot even more, before you do.

I've had plums that don't ripen, and just go off, same with peaches and nectarines.

[the-geezer]

No good in spud guns either. 😞

[rose2008-2008]

Yes i have spuddy problems. Some seem to cook quicker than others if your boiling. This goes for new or old spuds. Also my mash sometimes turns out funny but with some spuds its ok. I find for mash always stick with Maris Piper. Their the best and ones i seem to have the least problems with.

[bankhaunter]

I mostly buy fruit and veg from a market, when in season it is far cheaper, recently had cauliflowers the size of footballs for the same cost as the piddlely little things in the supermarket.

[the-geezer]

................ and where has all the flavour/taste gone???