Reply to What the heck is it with the potatoes? Where to buy good ones?

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[quote=Anonymous][quote=Anonymous]I know what OP means about the dark spots inside, because I run into them from time to time. I grew up in a meat and potatoes household and was always the one  who had to go down to the basement and get potatoes out of that dusty 50 lb burlap bag and peel them. Once in awhile a rotten one, sometimes sprouts especially when getting to the bottom of the bag, but I really don't recall the dark spots (although my mom I think did the cutting).

I looked it up. If potatoes are stored below 38 degrees they will convert starch to sugar which will cause this. I'm sure more sugar in the potato will speed up decay.  If they get bounced around too much bruises can show up internally.

I don't use them a lot, although I've been doing more roasted diced potatoes (handier than pan fried home fries and now I do this for potato hash dishes), and a 10 lb bag will get me through a couple of months.

As for bagged onions, nope. Every time I go to the grocery store I grab a big onion or two so I'm sure to have at least one onion in the fridge. Someone on dcum gave me the idea to cook chopped onions in some butter in the microwave for a minute then freeze--great tip, I used to have small containers of chopped onions (when I chopped too much) get forgotten and go bad in the fridge. Years ago I had a fruit fly invasion from a rotten onion in a bag and never again, [/quote]
Thanks so much for this! Indeed, here in Canada, it would make sense that at some point potatoes were stored/exposed to below 38F. Heck, we had negative 30C for a while here. And it is humid in MD.[/quote]

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