I must be doing something wrong.

Last week I bought a bag of Yukon Gold potatoes. ( pricey )
They're in a wire basket on the kitchen counter
and the skins are turning green !

I hear all these cautions about eating potaotes with green skins.
Is there a better way to store them ? ...in the dark maybe ?


As for bell peppers... I love 'em.
But within a few days after bringing them home,
they're turning to mush.
I've tried storing them in the refrigerator crisper,
I've tried storing them out on the counter.
Seems to make no difference.
Is there a better way to make them last ??

On Mar 20, 2:07*pm, "<RJ>" > wrote:
> I must be doing something wrong.
>
> Last week I bought a bag of Yukon Gold potatoes. ( pricey )
> They're in a wire basket on the kitchen counter
> and the skins are turning green !
>
> I hear all these cautions about eating potaotes with green skins.
> Is there a better way to store them ? *...in the dark maybe ?
>
> As for bell peppers... I love 'em.
> But within a few days after bringing them home,
> they're turning to mush.
> I've tried storing them in the refrigerator crisper,
> I've tried storing them out on the counter.
> Seems to make no difference.
> Is there a better way to make them last ??

I only buy enough taters that I can eat in a day or so.

"<RJ>" > wrote in message
...
>
> I must be doing something wrong.
>
> Last week I bought a bag of Yukon Gold potatoes. ( pricey )
> They're in a wire basket on the kitchen counter
> and the skins are turning green !
>
> I hear all these cautions about eating potaotes with green skins.
> Is there a better way to store them ? ...in the dark maybe ?
>
>
> As for bell peppers... I love 'em.
> But within a few days after bringing them home,
> they're turning to mush.
> I've tried storing them in the refrigerator crisper,
> I've tried storing them out on the counter.
> Seems to make no difference.
> Is there a better way to make them last ??
>
>
change produce vendor.....apparently the stock they are getting in is
old/damaged before you buy it.

On 3/20/2010 5:11 PM, Chemo the Clown wrote:
> On Mar 20, 2:07 pm, > wrote:
>> I must be doing something wrong.
>>
>> Last week I bought a bag of Yukon Gold potatoes. ( pricey )
>> They're in a wire basket on the kitchen counter
>> and the skins are turning green !
>>
>> I hear all these cautions about eating potaotes with green skins.
>> Is there a better way to store them ? ...in the dark maybe ?
>>
>> As for bell peppers... I love 'em.
>> But within a few days after bringing them home,
>> they're turning to mush.
>> I've tried storing them in the refrigerator crisper,
>> I've tried storing them out on the counter.
>> Seems to make no difference.
>> Is there a better way to make them last ??
>
> I only buy enough taters that I can eat in a day or so.

More than anyone wanted to know about storing potatoes at home, courtesy
of the University of Idaho
<http://www.kimberly.uidaho.edu/potatoes/CIS1153.pdf>.

As for bell peppers if you're going to keep them more than a week or so
then freeze them.

<RJ> wrote:
> I must be doing something wrong.
>
> Last week I bought a bag of Yukon Gold potatoes. ( pricey )
> They're in a wire basket on the kitchen counter
> and the skins are turning green !
>
> I hear all these cautions about eating potaotes with green skins.
> Is there a better way to store them ? ...in the dark maybe ?
>


Yes, in the dark. If you went to our local grocery store after 7 or 8 PM
you would notice that they had covered the clear plastic bags of
potatoes with large sheets of burlap to keep them from the light all night.



> As for bell peppers... I love 'em.
> But within a few days after bringing them home,
> they're turning to mush.
> I've tried storing them in the refrigerator crisper,
> I've tried storing them out on the counter.
> Seems to make no difference.
> Is there a better way to make them last ??
>

If you don't use them the you bring them home,
store in the refrigerator. If you plan to use a
few days later, freeze them. They are almost as
perishable as tomatoes.

gloria p

On Sat, 20 Mar 2010 14:07:38 -0700, "<RJ>" > wrote:
>
> I must be doing something wrong.
>
> Last week I bought a bag of Yukon Gold potatoes. ( pricey )
> They're in a wire basket on the kitchen counter
> and the skins are turning green !
>
> I hear all these cautions about eating potaotes with green skins.
> Is there a better way to store them ? ...in the dark maybe ?
>
I have a drawer where the potatoes are stored. They may sprout, but
they don't turn green.
>
> As for bell peppers... I love 'em.
> But within a few days after bringing them home,
> they're turning to mush.
> I've tried storing them in the refrigerator crisper,
> I've tried storing them out on the counter.
> Seems to make no difference.
> Is there a better way to make them last ??
>
That just happened to me with some pre-sliced, multi-colored bells
from Trader Joe's. Normally bells seem to last forever, but these
turned to mush in less than a week.


--
Forget the health food. I need all the preservatives I can get.

"<RJ>" wrote:
>>
>> I must be doing something wrong.
>>
>> Last week I bought a bag of Yukon Gold potatoes. ( pricey )
>> They're in a wire basket on the kitchen counter
>> and the skins are turning green !

I honestly don't see what all the big todo about yukon golds is about,
I don't particularly care for them, so I wouldn't pay a cent extra.

When exposed to light potatoes will photosynthesize and produce
chlorophyll in their attempt to grow... store spuds away from light in
a cool (not cold) place.... cold will cause potatoes to turn their
starch to sugar (just the opposite of corn). If you have more spuds
than you think you will use in a relatively short time it's best to
cook them in recipes and then freeze the dishes... there are many
potato dishes where freezing will not negatively affect their texture;
latkes, k'nish, kugel, etc... if those in your home like potato salad
you'd be surprised at how quickly five pounds worth can get scoffed.

>> As for bell peppers... I love 'em.
>> But within a few days after bringing them home,
>> they're turning to mush.
>> I've tried storing them in the refrigerator crisper,
>> I've tried storing them out on the counter.
>> Seems to make no difference.
>> Is there a better way to make them last ??

I've never experienced that... all I can think is that you bought old
peppers that were already rotting... peppers tend to rot from the
inside out. I grow peppers, they easily keep for 2-3 weeks in my
fridge.... of course they don't stay that long, whenever I have a glut
I cook them (I can eat ten times more cooked peppers than raw), fried
peppers freeze well too, especially with sausage and onions, peppers
and eggs freeze well too (a western with peppers, taters, onions,
ham/spam of course, etc.) Grilled bell peppers are probably the
fastest disappearing veggie there is.

In article >,
sf > wrote:

> On Sat, 20 Mar 2010 14:07:38 -0700, "<RJ>" > wrote:
> >
> > I must be doing something wrong.
> >
> > Last week I bought a bag of Yukon Gold potatoes. ( pricey )
> > They're in a wire basket on the kitchen counter
> > and the skins are turning green !
> >
> > I hear all these cautions about eating potaotes with green skins.
> > Is there a better way to store them ? ...in the dark maybe ?
> >
> I have a drawer where the potatoes are stored. They may sprout, but
> they don't turn green.
> >
> > As for bell peppers... I love 'em.
> > But within a few days after bringing them home,
> > they're turning to mush.
> > I've tried storing them in the refrigerator crisper,
> > I've tried storing them out on the counter.
> > Seems to make no difference.
> > Is there a better way to make them last ??
> >
> That just happened to me with some pre-sliced, multi-colored bells
> from Trader Joe's. Normally bells seem to last forever, but these
> turned to mush in less than a week.

Check your 'frige temp. I bought a red bell for Freya about 6 weeks ago
and have been cutting slices from it for her and storing it in it's
flimsy bag in the 'frige. It's only now beginning to get soft.

The Hobart has two temp monitors. The one on the outside says 38F, the
interior one I can see thru the glass door says 35F.

I do keep thermometers in both refrigerators and both freezers. :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

On Sun, 21 Mar 2010 14:03:36 -0600, Omelet >
wrote:

> The Hobart has two temp monitors. The one on the outside says 38F, the
> interior one I can see thru the glass door says 35F.
>
> I do keep thermometers in both refrigerators and both freezers. :-)

Are you saying it might be too warm or too cold? I have a thermometer
inside the refrigerator and the needle is in the "food zone" at 36°F.

--
Forget the health food. I need all the preservatives I can get.

In article >,
sf > wrote:

> On Sun, 21 Mar 2010 14:03:36 -0600, Omelet >
> wrote:
>
> > The Hobart has two temp monitors. The one on the outside says 38F, the
> > interior one I can see thru the glass door says 35F.
> >
> > I do keep thermometers in both refrigerators and both freezers. :-)
>
> Are you saying it might be too warm or too cold? I have a thermometer
> inside the refrigerator and the needle is in the "food zone" at 36°F.

You may want to check the calibration of the thermometer. They can go
off. I learned that especially when I was hatching chicks. At one
point, my digital thermometer read 110 degrees. That should have killed
all the eggs. I replaced it just to be sure but I did not hold any hope
for the hatch.

25 out of 30 eggs hatched at 21 to 22 days. :-)

It sounds like the 'frige is too warm.

Another thought is try placing the thermometer in the veggie drawer or
where ever you store the pepper that went bad that quickly. The Hobart
has no crisper drawer, just shelves. It's a commercial unit.

I put my thermometer for the kitchen 'frige in the door for the highest
possible reading to make sure the rest of the 'frige is running at temp.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

On Sun, 21 Mar 2010 23:21:43 -0600, Omelet >
wrote:

> In article >,
> sf > wrote:
>
> >
> > Are you saying it might be too warm or too cold? I have a thermometer
> > inside the refrigerator and the needle is in the "food zone" at 36°F.
>
> You may want to check the calibration of the thermometer. They can go
> off.

Not sure how I'd do that w/o buying another one. It's pretty new
anyway Got it less than two months ago.
>
> 25 out of 30 eggs hatched at 21 to 22 days. :-)
>
> It sounds like the 'frige is too warm.
>
> Another thought is try placing the thermometer in the veggie drawer or
> where ever you store the pepper that went bad that quickly. The Hobart
> has no crisper drawer, just shelves. It's a commercial unit.

I've had it all over the refrigerator, including the freezer
>
> I put my thermometer for the kitchen 'frige in the door for the highest
> possible reading to make sure the rest of the 'frige is running at temp.

It's definitely not too warm, but it might be too cold. They could go
mushy if they froze and thawed too.

--
Forget the health food. I need all the preservatives I can get.

In article >,
sf > wrote:

> On Sun, 21 Mar 2010 23:21:43 -0600, Omelet >
> wrote:
>
> > In article >,
> > sf > wrote:
> >
> > >
> > > Are you saying it might be too warm or too cold? I have a thermometer
> > > inside the refrigerator and the needle is in the "food zone" at 36°F.
> >
> > You may want to check the calibration of the thermometer. They can go
> > off.
>
> Not sure how I'd do that w/o buying another one. It's pretty new
> anyway Got it less than two months ago.

Musta just been a bad pepper then? Too bad we can't always return
groceries!

> >
> > 25 out of 30 eggs hatched at 21 to 22 days. :-)
> >
> > It sounds like the 'frige is too warm.
> >
> > Another thought is try placing the thermometer in the veggie drawer or
> > where ever you store the pepper that went bad that quickly. The Hobart
> > has no crisper drawer, just shelves. It's a commercial unit.
>
> I've had it all over the refrigerator, including the freezer

Ah.

> >
> > I put my thermometer for the kitchen 'frige in the door for the highest
> > possible reading to make sure the rest of the 'frige is running at temp.
>
> It's definitely not too warm, but it might be too cold. They could go
> mushy if they froze and thawed too.

That is true. But I've only had that problem in the back of the 'frige.
I've had eggs and milk freeze solid if my temp was set too cold.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

On Sun, 21 Mar 2010 13:15:42 -0400, brooklyn1
> wrote:

>"<RJ>" wrote:
>>>
>>> I must be doing something wrong.
>>>
>>> Last week I bought a bag of Yukon Gold potatoes. ( pricey )
>>> They're in a wire basket on the kitchen counter
>>> and the skins are turning green !
>
>I honestly don't see what all the big todo about yukon golds is about,
>I don't particularly care for them, so I wouldn't pay a cent extra.
>

I agree with you !
But they looked so nice in the produce section,
( anything that looks so good has gotta taste good )

Yukon "Gold" is a "watery" potato. Might be good in soups......
But not for frying or baking..... I think I'll stick with Idahos.

In article >,
"<RJ>" > wrote:

> On Sun, 21 Mar 2010 13:15:42 -0400, brooklyn1
> > wrote:
>
> >"<RJ>" wrote:
> >>>
> >>> I must be doing something wrong.
> >>>
> >>> Last week I bought a bag of Yukon Gold potatoes. ( pricey )
> >>> They're in a wire basket on the kitchen counter
> >>> and the skins are turning green !
> >
> >I honestly don't see what all the big todo about yukon golds is about,
> >I don't particularly care for them, so I wouldn't pay a cent extra.
> >
>
> I agree with you !
> But they looked so nice in the produce section,
> ( anything that looks so good has gotta taste good )
>
> Yukon "Gold" is a "watery" potato. Might be good in soups......
> But not for frying or baking..... I think I'll stick with Idahos.

They are fabulous mashed, or steamed, quartered and served herbed.
Same goes for red spuds.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

"Omelet" > wrote in message
news
> In article >,
> "<RJ>" > wrote:
>
>> On Sun, 21 Mar 2010 13:15:42 -0400, brooklyn1
>> > wrote:
>>
>> >"<RJ>" wrote:
>> >>>
>> >>> I must be doing something wrong.
>> >>>
>> >>> Last week I bought a bag of Yukon Gold potatoes. ( pricey )
>> >>> They're in a wire basket on the kitchen counter
>> >>> and the skins are turning green !
>> >
>> >I honestly don't see what all the big todo about yukon golds is about,
>> >I don't particularly care for them, so I wouldn't pay a cent extra.
>> >
>>
>> I agree with you !
>> But they looked so nice in the produce section,
>> ( anything that looks so good has gotta taste good )
>>
>> Yukon "Gold" is a "watery" potato. Might be good in soups......
>> But not for frying or baking..... I think I'll stick with Idahos.
>
> They are fabulous mashed, or steamed, quartered and served herbed.
> Same goes for red spuds.
> --
> Peace! Om
>
You can't generalize about red potatoes. You've got to know the potato.
Some reds are delightful waxy potatoes. Others are more mealy. I run into
this everytime I've bought reds from Cash and Carry this year. They look
right on the outside, but you try to boil them up for potato salad or
similar and they dissolve or become mealy. Yesterday I cooked up a few
'fingerling' reds cut in cubes alongside a few Cash and Carry reds. The
two just are not comparable. They'd nmake great mashers I think if you
read descriptions of various types of red and white potatoes you'll see what
I mean. I read very carefully each spring before I choose potatoes to
plant.
Janet

In article > ,
"Janet Bostwick" > wrote:

> >> Yukon "Gold" is a "watery" potato. Might be good in soups......
> >> But not for frying or baking..... I think I'll stick with Idahos.
> >
> > They are fabulous mashed, or steamed, quartered and served herbed.
> > Same goes for red spuds.
> > --
> > Peace! Om
> >
> You can't generalize about red potatoes. You've got to know the potato.
> Some reds are delightful waxy potatoes. Others are more mealy. I run into
> this everytime I've bought reds from Cash and Carry this year. They look
> right on the outside, but you try to boil them up for potato salad or
> similar and they dissolve or become mealy. Yesterday I cooked up a few
> 'fingerling' reds cut in cubes alongside a few Cash and Carry reds. The
> two just are not comparable. They'd nmake great mashers I think if you
> read descriptions of various types of red and white potatoes you'll see what
> I mean. I read very carefully each spring before I choose potatoes to
> plant.
> Janet

That's just weird. I've never even once run into a mealy red potato!
They've always been creamy and rich. I'm sure it's the variety, or
maybe cash and carry has crap for produce?
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

On Tue, 23 Mar 2010 07:51:32 -0600, Omelet >
wrote:

> That's just weird. I've never even once run into a mealy red potato!

I've never even heard of it before this. There is a wide variety of
white potatoes, but you can pretty much tell what's inside by looking
at the skin. None of them are as "waxy" as red potatoes though.

--
Forget the health food. I need all the preservatives I can get.

sf wrote:
Used tampon left by sf--->
>On Tue, 23 Mar 2010 07:51:32 -0600, Omelet >
>wrote:
>
>> That's just weird. I've never even once run into a mealy red potato!
>
>I've never even heard of it before this. There is a wide variety of
>white potatoes,
>but you can pretty much tell what's inside by looking at the skin.

Racist!

"Omelet" > wrote in message
news
> In article > ,
> "Janet Bostwick" > wrote:
>
>> >> Yukon "Gold" is a "watery" potato. Might be good in soups......
>> >> But not for frying or baking..... I think I'll stick with Idahos.
>> >
>> > They are fabulous mashed, or steamed, quartered and served herbed.
>> > Same goes for red spuds.
>> > --
>> > Peace! Om
>> >
>> You can't generalize about red potatoes. You've got to know the potato.
>> Some reds are delightful waxy potatoes. Others are more mealy. I run
>> into
>> this everytime I've bought reds from Cash and Carry this year. They look
>> right on the outside, but you try to boil them up for potato salad or
>> similar and they dissolve or become mealy. Yesterday I cooked up a few
>> 'fingerling' reds cut in cubes alongside a few Cash and Carry reds. The
>> two just are not comparable. They'd nmake great mashers I think if you
>> read descriptions of various types of red and white potatoes you'll see
>> what
>> I mean. I read very carefully each spring before I choose potatoes to
>> plant.
>> Janet
>
> That's just weird. I've never even once run into a mealy red potato!
> They've always been creamy and rich. I'm sure it's the variety, or
> maybe cash and carry has crap for produce?
> --
> Peace! Om
My nursery offers about 2 dozen different kinds of potatoes to grow. They
provide a list of characteristics for each potato. Some reds are described
as having floury flesh. The list will say something like this particular
potato is suitable for the following, and will list mashing, boiling,
roasting and say not suitable for frying and salads. The variations in use
apply to whites as well. Cash and Carry in my town is supplying restaurants
and the produce flies out. I'm assuming the error is mine. . .some eateries
are producing mashed potatoes with bits of red skin in the mash to appeal to
diners. I've looked quickly on the Net to see if I can find such a list and
was only able to find a cursory one on Wiki.
Janet

In article > ,
"Janet Bostwick" > wrote:

> > That's just weird. I've never even once run into a mealy red potato!
> > They've always been creamy and rich. I'm sure it's the variety, or
> > maybe cash and carry has crap for produce?
> > --
> > Peace! Om
> My nursery offers about 2 dozen different kinds of potatoes to grow. They
> provide a list of characteristics for each potato. Some reds are described
> as having floury flesh. The list will say something like this particular
> potato is suitable for the following, and will list mashing, boiling,
> roasting and say not suitable for frying and salads. The variations in use
> apply to whites as well. Cash and Carry in my town is supplying restaurants
> and the produce flies out. I'm assuming the error is mine. . .some eateries
> are producing mashed potatoes with bits of red skin in the mash to appeal to
> diners. I've looked quickly on the Net to see if I can find such a list and
> was only able to find a cursory one on Wiki.
> Janet

Okay. I'm no spud expert for sure, I've just never had a mealy red
potato. :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy