On Saturday, August 15, 2015 at 11:08:39 AM UTC-7, Janet B wrote:
> On Sat, 15 Aug 2015 08:09:29 -0700 (PDT),
> wrote:
>
> >Normally I boil rose potatoes for potato salad, but there were none
> >to be found last week. So these were mill-run red potatoes. I set
> >the water boiling as I scrubbed them and dug out the eyes. When the water
> >boiled I chucked them in.
> >
> >They were done after 30 some minutes, so I drained and peeled them.
> >To my surprise, the stem ends of almost all of them had acquired an
> >unpleasant black hue. I cut them off, but why?
>
> It developed during cooking. I'm too lazy to go look it up. There
> are a bunch of different diseases that can affect potato quality. Just
> cut it off. It's what I do.

Thanks, Janet.