If there is anyone still around I have a strange question. We bought
50 pounds of tiny red potatoes back in October and they were great.
Now we are finding that they taste "sweet" for lack of a better term.
What could cause this? They are not growing, they are not soft, they
appear like they did back in October but they taste funny. In mashed
we have checked the milk, used filtered water to boil, really tried to
keep the variables the same. I hate to throw the last 15 pounds away
but they just aren't good. Besides I don't want this to happen again.
Any ideas?
Thanks,MJ

wrote:
If there is anyone still around I have a strange question. We bought
50 pounds of tiny red potatoes back in October and they were great.
Now we are finding that they taste "sweet" for lack of a better term.
What could cause this? They are not growing, they are not soft, they
appear like they did back in October but they taste funny. In mashed
we have checked the milk, used filtered water to boil, really tried to
keep the variables the same. I hate to throw the last 15 pounds away
but they just aren't good. Besides I don't want this to happen again.
Any ideas?
Thanks,MJ

I haven't had this experience and I haven't done any research so this is
just a guess, take it for what it's worth. The taters are still alive and
metabolising. The carbohydrate metabolism of many plants converts sugars
into starches and vice versa depending on requirements. My guess is that
your spuds are mobilising starch and converting to sugar preparatory to
producing shoots. Why don't all of them do this in a way that is
detectable? Dunno.

Whatever the reason for it I cannot imagine there is anything harmful about
it unless there is also solanine developing. Take the usual precautions.

D

On Dec 21, 5:23*pm, "David Hare-Scott" wrote:
wrote:
If there is anyone still around I have a strange question. We bought
50 pounds of tiny red potatoes back in October and they were great.
Now we are finding that they taste "sweet" for lack of a better term.
What could cause this? They are not growing, they are not soft, they
appear like they did back in October but they taste funny. In mashed
we have checked the milk, used filtered water to boil, really tried to
keep the variables the same. I hate to throw the last 15 pounds away
but they just aren't good. Besides I don't want this to happen again.
Any ideas?
Thanks,MJ

I haven't had this experience and I haven't done any research so this is
just a guess, take it for what it's worth. *The taters are still alive and
metabolising. *The carbohydrate metabolism of many plants converts sugars
into starches and vice versa depending on requirements. *My guess is that
your spuds are mobilising starch and converting to sugar preparatory to
producing shoots. *Why don't all of them do this in a way that is
detectable? *Dunno.

Whatever the reason for it I cannot imagine there is anything harmful about
it unless there is also solanine developing. *Take the usual precautions.

D

Thanks, could this have been caused by being refrigerated?

"David Hare-Scott" wrote in message
...
wrote:
If there is anyone still around I have a strange question. We bought
50 pounds of tiny red potatoes back in October and they were great.
Now we are finding that they taste "sweet" for lack of a better term.
What could cause this? They are not growing, they are not soft, they
appear like they did back in October but they taste funny. In mashed
we have checked the milk, used filtered water to boil, really tried to
keep the variables the same. I hate to throw the last 15 pounds away
but they just aren't good. Besides I don't want this to happen again.
Any ideas?
Thanks,MJ

I haven't had this experience and I haven't done any research so this is
just a guess, take it for what it's worth. The taters are still alive and
metabolising. The carbohydrate metabolism of many plants converts sugars
into starches and vice versa depending on requirements. My guess is that
your spuds are mobilising starch and converting to sugar preparatory to
producing shoots. Why don't all of them do this in a way that is
detectable? Dunno.

Whatever the reason for it I cannot imagine there is anything harmful
about it unless there is also solanine developing. Take the usual
precautions.

D

Starch to sugar, sugar to vodka sounds like a project to me.

Mike

On Dec 21, 7:49*pm, "Bloke Down The Pub"
wrote:
"David Hare-Scott" wrote in message

...



wrote:
If there is anyone still around I have a strange question. We bought
50 pounds of tiny red potatoes back in October and they were great.
Now we are finding that they taste "sweet" for lack of a better term.
What could cause this? They are not growing, they are not soft, they
appear like they did back in October but they taste funny. In mashed
we have checked the milk, used filtered water to boil, really tried to
keep the variables the same. I hate to throw the last 15 pounds away
but they just aren't good. Besides I don't want this to happen again.
Any ideas?
Thanks,MJ

I haven't had this experience and I haven't done any research so this is
just a guess, take it for what it's worth. *The taters are still alive and
metabolising. *The carbohydrate metabolism of many plants converts sugars
into starches and vice versa depending on requirements. *My guess is that
your spuds are mobilising starch and converting to sugar preparatory to
producing shoots. *Why don't all of them do this in a way that is
detectable? *Dunno.

Whatever the reason for it I cannot imagine there is anything harmful
about it unless there is also solanine developing. *Take the usual
precautions.

D

Starch to sugar, sugar to vodka sounds like a project to me.

Mike

Damn, I'll go get them out of the garbage !!!!

wrote:

If there is anyone still around I have a strange question. We bought
50 pounds of tiny red potatoes back in October and they were great.
Now we are finding that they taste "sweet" for lack of a better term.
What could cause this? They are not growing, they are not soft, they
appear like they did back in October but they taste funny. In mashed
we have checked the milk, used filtered water to boil, really tried to
keep the variables the same. I hate to throw the last 15 pounds away
but they just aren't good. Besides I don't want this to happen again.
Any ideas?

why would this be a problem? i mean,
there are plenty of recipes that would not
be hurt by a sweeter tasting potato.

german potato salad being one of them.

cutting the spuds in half and then
boiling them will get rid of some of
the extra starch and sugars. the
water from boiling potatoes is good for
making breads.


songbird

On Dec 22, 12:37*am, songbird wrote:
wrote:
If there is anyone still around I have a strange question. We bought
50 pounds of tiny red potatoes back in October and they were great.
Now we are finding that they taste "sweet" for lack of a better term.
What could cause this? They are not growing, they are not soft, they
appear like they did back in October but they taste funny. In mashed
we have checked the milk, used filtered water to boil, really tried to
keep the variables the same. I hate to throw the last 15 pounds away
but they just aren't good. Besides I don't want this to happen again.
Any ideas?

* why would this be a problem? *i mean,
there are plenty of recipes that would not
be hurt by a sweeter tasting potato.

* german potato salad being one of them.

* cutting the spuds in half and then
boiling them will get rid of some of
the extra starch and sugars. *the
water from boiling potatoes is good for
making breads.

* songbird

Just didn't like the taste at all. They were cut and boiled and still
not good tasting to us. I is just nice to know that we are not crazy
and potatoes can and or will do this.
Thanks everyone for the insight

wrote:
On Dec 21, 5:23 pm, "David Hare-Scott" wrote:
wrote:
If there is anyone still around I have a strange question. We bought
50 pounds of tiny red potatoes back in October and they were great.
Now we are finding that they taste "sweet" for lack of a better
term. What could cause this? They are not growing, they are not
soft, they appear like they did back in October but they taste
funny. In mashed we have checked the milk, used filtered water to
boil, really tried to keep the variables the same. I hate to throw
the last 15 pounds away but they just aren't good. Besides I don't
want this to happen again. Any ideas?
Thanks,MJ

I haven't had this experience and I haven't done any research so
this is just a guess, take it for what it's worth. The taters are
still alive and metabolising. The carbohydrate metabolism of many
plants converts sugars into starches and vice versa depending on
requirements. My guess is that your spuds are mobilising starch and
converting to sugar preparatory to producing shoots. Why don't all
of them do this in a way that is detectable? Dunno.

Whatever the reason for it I cannot imagine there is anything
harmful about it unless there is also solanine developing. Take the
usual precautions.

D

Thanks, could this have been caused by being refrigerated?

I've always understood potatoes should not be refridgerated. They should be
stored in a cool dark place. Could be worth researching.

On Dec 22, 1:38*pm, "Bob F" wrote:
wrote:
On Dec 21, 5:23 pm, "David Hare-Scott" wrote:
wrote:
If there is anyone still around I have a strange question. We bought
50 pounds of tiny red potatoes back in October and they were great.
Now we are finding that they taste "sweet" for lack of a better
term. What could cause this? They are not growing, they are not
soft, they appear like they did back in October but they taste
funny. In mashed we have checked the milk, used filtered water to
boil, really tried to keep the variables the same. I hate to throw
the last 15 pounds away but they just aren't good. Besides I don't
want this to happen again. Any ideas?
Thanks,MJ

I haven't had this experience and I haven't done any research so
this is just a guess, take it for what it's worth. The taters are
still alive and metabolising. The carbohydrate metabolism of many
plants converts sugars into starches and vice versa depending on
requirements. My guess is that your spuds are mobilising starch and
converting to sugar preparatory to producing shoots. Why don't all
of them do this in a way that is detectable? Dunno.

Whatever the reason for it I cannot imagine there is anything
harmful about it unless there is also solanine developing. Take the
usual precautions.

D

Thanks, could this have been caused by being refrigerated?

I've always understood potatoes should not be refridgerated. They should be
stored in a cool dark place. Could be worth researching.

Are you saying that a refrigerator is too cool and too dark? Not being
a smart ass, I have often wondered if the humidity would cause a
problem. Lets go talk to our friend Google

On Dec 22, 2:01*pm, "
wrote:
On Dec 22, 1:38*pm, "Bob F" wrote:



wrote:
On Dec 21, 5:23 pm, "David Hare-Scott" wrote:
wrote:
If there is anyone still around I have a strange question. We bought
50 pounds of tiny red potatoes back in October and they were great.
Now we are finding that they taste "sweet" for lack of a better
term. What could cause this? They are not growing, they are not
soft, they appear like they did back in October but they taste
funny. In mashed we have checked the milk, used filtered water to
boil, really tried to keep the variables the same. I hate to throw
the last 15 pounds away but they just aren't good. Besides I don't
want this to happen again. Any ideas?
Thanks,MJ

I haven't had this experience and I haven't done any research so
this is just a guess, take it for what it's worth. The taters are
still alive and metabolising. The carbohydrate metabolism of many
plants converts sugars into starches and vice versa depending on
requirements. My guess is that your spuds are mobilising starch and
converting to sugar preparatory to producing shoots. Why don't all
of them do this in a way that is detectable? Dunno.

Whatever the reason for it I cannot imagine there is anything
harmful about it unless there is also solanine developing. Take the
usual precautions.

D

Thanks, could this have been caused by being refrigerated?

I've always understood potatoes should not be refridgerated. They should be
stored in a cool dark place. Could be worth researching.

Are you saying that a refrigerator is too cool and too dark? Not being
a smart ass, I have often wondered if the humidity would cause a
problem. Lets go talk to our friend Google

Wow, that didn't take long. It is all over that refrigerating potatoes
will convert the starch to sugar. Who Knew? Thank you everyone for
your time and answers. I still find it more fun to talk to you all
than to just do a search.
Merry Christmas, Happy New Year and all the Best for any other
Holidays you enjoy
Looking forward to those seed catalogs ......... soon I hope