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?

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?

My very favorite potatoes are the red ones. Never have to peel them. I
buy 5lb bags when on sale. ($2.00 - $2.50). All I do is rinse them off
and cook.

If your stem ends turned black, there must have been some indication
there that you missed before you even cooked them. I've never had that
issue but I pick and choose the bags that I buy carefully. I never
peel them or cut out any pieces. I just divide into pieces and cook.
Or not cut if I want baked or microwaved.

Potatoes seem to have various kinds of weirdness not seen on the outsides.
Last winter, I had a whole bag in which every single potato, when cut open,
Had a hollow center which was surrounded by black. These were Idaho
White baking potatoes. Yours may have had stem rot or some such kinda
fungus.

N.

> wrote in message
...
> 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?

Stem ends?

On 8/15/2015 11:21 AM, Gary wrote:
> 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?
>
> My very favorite potatoes are the red ones. Never have to peel them. I
> buy 5lb bags when on sale. ($2.00 - $2.50). All I do is rinse them off
> and cook.
>
> If your stem ends turned black, there must have been some indication
> there that you missed before you even cooked them. I've never had that
> issue but I pick and choose the bags that I buy carefully. I never
> peel them or cut out any pieces. I just divide into pieces and cook.
> Or not cut if I want baked or microwaved.
>
I don't generally buy them by the bagful but yes, I think I would have
noticed something wrong with the red potatoes before I tossed them into
boiling water. Oh, I also don't buy ones that have obvious eyes.
They're obviously old potatoes.

Jill

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.
Janet US

On Sat, 15 Aug 2015 08:36:58 -0700 (PDT), Nancy2
> wrote:

>Potatoes seem to have various kinds of weirdness not seen on the outsides.
>Last winter, I had a whole bag in which every single potato, when cut open,
>Had a hollow center which was surrounded by black. These were Idaho
>White baking potatoes. Yours may have had stem rot or some such kinda
>fungus.

What you describe sounds like fusarium dry rot - I've seen it but
fortunately not had it in my garden.

On Saturday, August 15, 2015 at 9:09:33 AM UTC-6, 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?

You cook them and then peel them???? Most people peel them first and
then cook them.
====

On Sat, 15 Aug 2015 11:21:24 -0400, Gary > wrote:

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?
>
>My very favorite potatoes are the red ones. Never have to peel them. I
>buy 5lb bags when on sale. ($2.00 - $2.50). All I do is rinse them off
>and cook.
>
>If your stem ends turned black, there must have been some indication
>there that you missed before you even cooked them.

How can anyone tell the stem end of a potato... I've never given that
any thought.

"Roy" > wrote in message
...
> On Saturday, August 15, 2015 at 9:09:33 AM UTC-6,
> 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?
>
> You cook them and then peel them???? Most people peel them first and
> then cook them.
> ====

Did you take a poll on this? I have seen recipes that say to peel after
cooking.

On Saturday, August 15, 2015 at 7:17:42 PM UTC-6, Julie Bove wrote:
> "Roy" > wrote in message
> ...
> > On Saturday, August 15, 2015 at 9:09:33 AM UTC-6,
> > 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?
> >
> > You cook them and then peel them???? Most people peel them first and
> > then cook them.
> > ====
>
> Did you take a poll on this? I have seen recipes that say to peel after
> cooking.

Don't need a poll...observation over a lifetime is good enough.
===

On 8/15/2015 7:26 PM, Roy wrote:
> On Saturday, August 15, 2015 at 9:09:33 AM UTC-6, 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?
>
> You cook them and then peel them???? Most people peel them first and
> then cook them.
> ====
>
If I'm going to peel potatoes I do so before I cook them, while I'm
washing them. When it comes to red potatoes I generally don't bother
because they have fairly thin skin. I just wash them well then boil
them. I also don't buy potatoes with obvious eyes that need to be dug
out before cooking. To me that indicates old potatoes.

Jill

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.

On Saturday, August 15, 2015 at 4:26:47 PM UTC-7, Roy wrote:
> On Saturday, August 15, 2015 at 9:09:33 AM UTC-6, 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?
>
> You cook them and then peel them???? Most people peel them first and
> then cook them.

Why?
They peel right off, once boiled.

On Saturday, August 15, 2015 at 7:03:22 PM UTC-7, jmcquown wrote:
> On 8/15/2015 7:26 PM, Roy wrote:
> > On Saturday, August 15, 2015 at 9:09:33 AM UTC-6, 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?
> >
> > You cook them and then peel them???? Most people peel them first and
> > then cook them.
> > ====
> >
> If I'm going to peel potatoes I do so before I cook them, while I'm
> washing them. When it comes to red potatoes I generally don't bother
> because they have fairly thin skin. I just wash them well then boil
> them. I also don't buy potatoes with obvious eyes that need to be dug
> out before cooking. To me that indicates old potatoes.
>

See this?
http://www.markon.com/sites/default/...?itok=ZIr4Bzqg

Each potato has two of what I call eyes. I dig them out.

On Saturday, August 15, 2015 at 4:48:09 PM UTC-7, Brooklyn1 wrote:

> How can anyone tell the stem end of a potato... I've never given that
> any thought.

Maybe try thinking of it as the potato's belly button?

On 8/16/2015 12:33 PM, wrote:
> 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 wat
>>
>> 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.
>
Mmmm hmmm...

On 8/16/2015 11:32 AM, The Other Guy wrote:
> On Sat, 15 Aug 2015 18:17:26 -0700, "Julie Bove" >
> wrote:
>
>>
>> "Roy" > wrote in message
>> ...
>>> On Saturday, August 15, 2015 at 9:09:33 AM UTC-6,
>>> 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?
>>>
>>> You cook them and then peel them???? Most people peel them first and
>>> then cook them.
>>> ====
>>
>> Did you take a poll on this? I have seen recipes that say to peel after
>> cooking.
>
> I find reds to be very easy to peel after cooking, the skin almost falls
> off. But sometimes I feel like peeling them first.
>
>
>
>
>
>
>
Mmmm hmmm...

On 8/16/2015 11:17 AM, Julie Bove wrote:
>
> "Roy" > wrote in message
> ...
>> On Saturday, August 15, 2015 at 9:09:33 AM UTC-6,
>> 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?
>>
>> You cook them and then peel them???? Most people peel them first and
>> then cook them.
>> ====
>
> Did you take a poll on this? I have seen recipes that say to peel after
> cooking.


Mmmm hmmm...

On 8/16/2015 12:35 PM, wrote:
> On Saturday, August 15, 2015 at 7:03:22 PM UTC-7, jmcquown wrote:
>> On 8/15/2015 7:26 PM, Roy wrote:
>>> On Saturday, August 15, 2015 at 9:09:33 AM UTC-6, 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?
>>>
>>> You cook them and then peel them???? Most people peel them first and
>>> then cook them.
>>> ====
>>>
>> If I'm going to peel potatoes I do so before I cook them, while I'm
>> washing them. When it comes to red potatoes I generally don't bother
>> because they have fairly thin skin. I just wash them well then boil
>> them. I also don't buy potatoes with obvious eyes that need to be dug
>> out before cooking. To me that indicates old potatoes.
>>
>
> See this?
> http://www.markon.com/sites/default/...?itok=ZIr4Bzqg
>
> Each potato has two of what I call eyes. I dig them out.
>

Mmmm hmmm...

On 8/16/2015 12:39 PM, wrote:
> On Saturday, August 15, 2015 at 4:48:09 PM UTC-7, Brooklyn1 wrote:
>
>> How can anyone tell the stem end of a potato... I've never given that
>> any thought.
>
> Maybe try thinking of it as the potato's belly button?
>

Mmmm hmmm...

On 8/16/2015 12:33 PM, wrote:
> On Saturday, August 15, 2015 at 4:26:47 PM UTC-7, Roy wrote:
>> On Saturday, August 15, 2015 at 9:09:33 AM UTC-6, 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?
>>
>> You cook them and then peel them???? Most people peel them first and
>> then cook them.
>
> Why?
> They peel right off, once boiled.
>


Mmmm hmmm...

spamtr... 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.

That's your first mistake... ALWAYS START POTATOES IN COLD WATER!
Otherwise their exteriors will over cook while the interiors are still
uncooked.

>>>> 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?

I'd like to know how you discern the stem end of potatoes... I just
looked at a dozen spuds and I can't find a stem end. The black
interior is a potato disease, was there before cooking and has not a
whit to do with the elusive stem end.
http://mtvernon.wsu.edu/path_team/potato.htm

>>> You cook them and then peel them???? Most people peel them first and
>>> then cook them.

Depends on the kind of potato and how used; with large russets for
mashing or roasting I peel and cut so all pieces are the same size so
they cook evenly... with waxy thin skinned/new potatoes I leave the
skins on to retain flavor and and either leave unpeeled or peel after
cooled... for hot potato salad most of the skin falls away with
slicing.

On Sunday, August 16, 2015 at 9:06:55 AM UTC-7, Brooklyn1 wrote:
> spamtr... 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.
>
> That's your first mistake... ALWAYS START POTATOES IN COLD WATER!
> Otherwise their exteriors will over cook while the interiors are still
> uncooked.

*rolls eyes* Do you start your baking potatoes in a cold oven as well?
If not, why not? Doesn't the same outside-cooks-before-the-inside
phenomenon take place?

But his is an imaginary problem with red potatoes. If this
were a real concern, the center of the potato would always be colder,
and thus the exteriors would always over cook while the interiors
were still uncooked, even if you started with ice water.

To solve this imaginary problem, the potatoes would all have to be
sliced before cooking, instead of after.

But the main problem with starting in cold water is that the potatoes
in the bottom of the pot will cook before the ones on the top (furthest
from the burner).

>
> >>>> 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?
>
> I'd like to know how you discern the stem end of potatoes... I just
> looked at a dozen spuds and I can't find a stem end. The black
> interior is a potato disease, was there before cooking and has not a
> whit to do with the elusive stem end.
> http://mtvernon.wsu.edu/path_team/potato.htm

None of those -- with Janet's clue I looked it up. It's called ACD,
and could come from the action of the minerals in the water and the
balance of two acids in the potato. Or the potatoes might have been
stored below 40F.

>
> >>> You cook them and then peel them???? Most people peel them first and
> >>> then cook them.
>
> Depends on the kind of potato and how used; with large russets for
> mashing or roasting I peel and cut so all pieces are the same size so
> they cook evenly... with waxy thin skinned/new potatoes I leave the
> skins on to retain flavor and and either leave unpeeled or peel after
> cooled... for hot potato salad most of the skin falls away with
> slicing.

I peel them because of the texture difference.

On 8/17/2015 5:47 AM, wrote:
> On Sunday, August 16, 2015 at 9:06:55 AM UTC-7, Brooklyn1 wrote:
>> spamtr... 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.
>>
>> That's your first mistake... ALWAYS START POTATOES IN COLD WATER!
>> Otherwise their exteriors will over cook while the interiors are still
>> uncooked.
>
> *rolls eyes* Do you start your baking potatoes in a cold oven as well?
> If not, why not? Doesn't the same outside-cooks-before-the-inside
> phenomenon take place?
>
> But his is an imaginary problem with red potatoes. If this
> were a real concern, the center of the potato would always be colder,
> and thus the exteriors would always over cook while the interiors
> were still uncooked, even if you started with ice water.
>
> To solve this imaginary problem, the potatoes would all have to be
> sliced before cooking, instead of after.
>
> But the main problem with starting in cold water is that the potatoes
> in the bottom of the pot will cook before the ones on the top (furthest
> from the burner).
>
>>
>>>>>> 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?
>>
>> I'd like to know how you discern the stem end of potatoes... I just
>> looked at a dozen spuds and I can't find a stem end. The black
>> interior is a potato disease, was there before cooking and has not a
>> whit to do with the elusive stem end.
>> http://mtvernon.wsu.edu/path_team/potato.htm
>
> None of those -- with Janet's clue I looked it up. It's called ACD,
> and could come from the action of the minerals in the water and the
> balance of two acids in the potato. Or the potatoes might have been
> stored below 40F.
>
>>
>>>>> You cook them and then peel them???? Most people peel them first and
>>>>> then cook them.
>>
>> Depends on the kind of potato and how used; with large russets for
>> mashing or roasting I peel and cut so all pieces are the same size so
>> they cook evenly... with waxy thin skinned/new potatoes I leave the
>> skins on to retain flavor and and either leave unpeeled or peel after
>> cooled... for hot potato salad most of the skin falls away with
>> slicing.
>
> I peel them because of the texture difference.
>
Mmmm hmmm...

On 16/08/2015 3:43 AM, Julie Bove wrote:
>
> > wrote in message
> ...
>> 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?
>
> Stem ends?

Yes, where the rest of the plant attaches to the potato beneath the ground.

http://tinyurl.com/q4zzxhu
http://tinyurl.com/nhlrq6p


--

Xeno

On 16/08/2015 12:33 PM, wrote:
> On Saturday, August 15, 2015 at 4:26:47 PM UTC-7, Roy wrote:
>> On Saturday, August 15, 2015 at 9:09:33 AM UTC-6, 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?
>>
>> You cook them and then peel them???? Most people peel them first and
>> then cook them.
>
> Why?
> They peel right off, once boiled.
>
Quite easily too! In fact, you can just about "wipe" the peel off. ;-)


--

Xeno

On 8/17/2015 11:05 PM, Xeno wrote:
> On 16/08/2015 3:43 AM, Julie Bove wrote:
>>
>> > wrote in message
>> ...
>>> 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?
>>
>> Stem ends?
>
> Yes, where the rest of the plant attaches to the potato beneath the ground.
>
> http://tinyurl.com/q4zzxhu
> http://tinyurl.com/nhlrq6p
>
>
Mmmm hmmm...

On 8/15/2015 10:09 AM, 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 can be caused by several things - bruising from rough handling,
too-cold storage, color changes caused by being cooked in an aluminum
or iron pot.

This is one of the things that GMO research is attempting to eliminate
- the tendency of iron compounds inside potatoes to react with other
compounds to turn the potato flesh grey or black.

On 8/19/2015 6:57 AM, Moe DeLoughan wrote:
> On 8/15/2015 10:09 AM, 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 can be caused by several things - bruising from rough handling,
> too-cold storage, color changes caused by being cooked in an aluminum or
> iron pot.
>
> This is one of the things that GMO research is attempting to eliminate -
> the tendency of iron compounds inside potatoes to react with other
> compounds to turn the potato flesh grey or black.
Mmmm hmmm...

On 8/17/2015 6:05 AM, Xeno wrote:
>> She cheered Boner on until we arrived at this.

And I still do
--
Barbara J Llorente 71 Cerritos Ave San Francisco, CA 94127.
Age 65 (Born 1950) (415) 239-7248. Background Check - Available. Record

ID: 47846596.

On 8/17/2015 6:08 AM, Xeno wrote:
>> She cheered Boner on until we arrived at this.

And I still do
--
Barbara J Llorente 71 Cerritos Ave San Francisco, CA 94127.
Age 65 (Born 1950) (415) 239-7248. Background Check - Available. Record

ID: 47846596.