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Found 1 result

  1. I remember first having Yukon Gold potatoes, maybe twenty or thirty years ago. Baked, by themselves, they had a silken, almost "wet" texture that was unmistakable. Now, I baked some Yukon Golds, and I detect a distinct hint of Russet. Is it possible that, over the years and decades, there has been some cloning going on between the two? These have a "starchy," almost "yeasty" note that I'm almost certain Yukon Golds didn't possess twenty years ago. This yeasty-starchiness is in the bouquet, the texture, and even in the taste - three separate aspects of the potato. Not overwhelming, but present. (I'm not good at very many things in this world, but for some reason, I have something close to a "photographic" palate memory, and I'm pretty sure these are starchier and more Russet-like than Yukon Golds used to be - there's almost a "graininess" to them; twenty years ago, they were silky, I'm sure they were. Have you ever smelled something, and a memory popped into your head that you hadn't thought of in decades? Same type of thing, except it happens to me a lot. To this day, I swear that the Fairfax McDonald's (across from Woodson H.S.), and *only* the Fairfax McDonald's, went through a period of about a year (this is about fifteen years ago) where they were using a tiny hint of turmeric in their mustard. Why? I have no idea, but I'd bet on it, and I wonder if McDonald's sometimes tries to "slip in" things like this for test marketing. It wasn't at all unpleasant, but it was nearly unmistakable, and then, one day, it was gone.) Possible? Delusional? Any thoughts?
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