On 14/05/2017 11:57, Tim Lamb wrote:
In message , Stuart Noble
writes
On 14/05/2017 11:10, Fredxxx wrote:
On 12/05/2017 15:05, Stuart Noble wrote:
I'm old enough to remember the joy of new potatoes, Jersey Royals,
Cyprus new, or whatever. Now everything tastes of ****, whether it's
from Waitrose or the farmers' market. The only decent tasting spuds
are frozen mash or McCain's Simply Gorgeous chips. I've grown the
most delicious crop in builders buckets outside my back door, so
what's so bloody difficult? And don't get me started about
apples......

I have found that with age my taste buds have deteriorated. I'm sure
yours have too.

I recall in my teens finding Stilton horribly strong and preferring
mild cheddar. Now ....................

Chilli and chorizo with everything just masks a multitude of sins. On
cutting a boiled spud in half I've detected a spongey texture which
looks and tastes most unpleasant, but might just be edible if
smothered in a jar of Lloyd Grossman.

Different spuds have different growing/eating/cooking/disease resistance
characteristics.

Growers are looking for yield/shape/size/marketability/disease
resistance. I don't think eating quality rates very high:-(

They are all quality.
Quality does not equate to taste only in fit for the purpose that they
have decided on.
It is a common mistake to think quality is taste when it is not. Taste
is one of many qualities.


Have a look he-

http://varieties.ahdb.org.uk/