"Jim Elbrecht" > wrote in message
...
> "jmcquown" > wrote:
>
>>
>>"notbob" > wrote in message
...
>>> On 2010-11-17, sf > wrote:
>>>
>>>> Now you know.
>>>
>>> What took you so long!?
>>>
>>> nb
>>
>>
>>LOL I see purple and gold potatos and "fingerlings". And I wonder why
>>people are paying so much for potatoes.
>
> For us ['them', I guess, as I wouldn't buy *any*<g>] it is the
> increased 'skin to potato ratio". Roasted, baked, smashed, or
> salted- the skin is still the best part, even to the folks in our
> family who purport to like potatoes.
>
>>I just buy regular russets or white
>>potatoes, half the cost. I don't get it.
>
> Try a good gold or waxy potato next to a russet some time. Especially
> for a salad, a little less so for baked. There really is a difference.
> For mashed I throw enough butter, milk, cheese and parsley that
> sawdust might pass.
>
I've tried Yukon gold and waxy potatoes. Not impressed. I'm not sure what
you're saying... are they better or worse baked? Heh. I can bake a good
old russet or even red potatoes without blinking. And boiled, tossed with
butter and dill weed. Delicious! If mashed potatoes taste like sawdust, no
thanks!

>>I'm not willing to pay extra for
>>them. It's like broccoflower or whatever that flourescent green thing is
>>that pretends to be broccoli but isn't I'll buy cauliflower. I'll buy
>>broccoli. I'll combine them in a dish. I won't buy someting bred to be
>>both.
>
> I'm with you there. I'll buy some of that stuff once just to see if
> I can tell a difference. I grow purple beans to entertain children
> of all ages.
>
> Jim

LOL Purple beans would be fun, IMHO.

Jill