# Rebut the food conventional wisdom **URL:** \ **Category:** Cafe Society\ **Created:** [February 15, 2010, 11:27pm UTC](https://boards.straightdope.com/t/rebut-the-food-conventional-wisdom/529133 "2010-02-15T23:27:01Z")\ **Posts on this page:** 6\ **Page:** 6
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [February 18, 2010, 8:43pm UTC](https://boards.straightdope.com/t/rebut-the-food-conventional-wisdom/529133/101 "2010-02-18T20:43:14Z")
> [@Anne\_Neville](#): > > Do produce prices in your supermarket not vary seasonally? They did everywhere I’ve lived and shopped for produce. And the produce was cheapest when it was in season and plentiful. Yeah, they do. But grocery store prices are always less than fresh market prices, at least in this area. And the quality is not as good as the fresh market prices - grocery store fruit, especially, is really bad compared to what I get at the farmer’s market/co-op/etc. ---
**Author:** ![lee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lee/32/7455_2.png) [@lee](https://boards.straightdope.com/u/lee)\ **Post date:** [February 18, 2010, 10:21pm UTC](https://boards.straightdope.com/t/rebut-the-food-conventional-wisdom/529133/102 "2010-02-18T22:21:55Z")
We make mashed potatoes by boiling small red ones until they are done, then beating them without peeling them with a stick of butter and a clove of garlic and some salt. This is indeed easier than instant and also yummier. We found out that steaming them instead of boiling does not yield equivalent results. Instant is better than the gray mess we got from steaming the potatoes. ---
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [February 19, 2010, 1:14pm UTC](https://boards.straightdope.com/t/rebut-the-food-conventional-wisdom/529133/103 "2010-02-19T13:14:02Z")
> [@lee](#): > > We found out that steaming them instead of boiling does not yield equivalent results. Instant is better than the gray mess we got from steaming the potatoes. Pure steam may not work, but steaming in a little bit of water (MUCH less than what it takes to boil potatoes) results in WAY better potatoes. I do about 1/3 cup liquid to about a pound of potatoes. One key to good mashed potatoes is you want to cook the potatoes, but get rid of as much liquid as possible. Straight steaming produces gummy potatoes, but if you can find a way to use only a little liquid, or cook them to evaporate the liquid after they’re mashed, the taters get MUCH tastier. Even more tasty: throw in a few parsnips or turnips or carrots. Healthier, and tastes a lot better than plain mashed taters. ---
**Author:** ![Sigmagirl](https://avatars.discourse-cdn.com/v4/letter/s/c89c15/32.png) [@Sigmagirl](https://boards.straightdope.com/u/Sigmagirl)\ **Post date:** [February 19, 2010, 1:26pm UTC](https://boards.straightdope.com/t/rebut-the-food-conventional-wisdom/529133/104 "2010-02-19T13:26:16Z")
> [@Anne\_Neville](#): > > Do produce prices in your supermarket not vary seasonally? They did everywhere I’ve lived and shopped for produce. And the produce was cheapest when it was in season and plentiful. One of my signs of summer is when the price of peppers changes from “per pound” to “each.” A quarter a pepper or less = summer. $2.59 lb. pepper = no summer, no buy. ---
**Author:** ![Gagundathar](https://avatars.discourse-cdn.com/v4/letter/g/a183cd/32.png) [@Gagundathar](https://boards.straightdope.com/u/Gagundathar)\ **Post date:** [February 19, 2010, 3:02pm UTC](https://boards.straightdope.com/t/rebut-the-food-conventional-wisdom/529133/105 "2010-02-19T15:02:49Z")
Another item that does very well in the microwave is baked red potatoes. Prick each of them a few times and rub them with a little good virgin olive oil. Put 6 to 8 of them in a small square microwaveable dish with top and nuke for 7 minutes. Cut each in two and nuke for another 3 minutes. ---
**Author:** ![salinqmind](https://avatars.discourse-cdn.com/v4/letter/s/3ec8ea/32.png) [@salinqmind](https://boards.straightdope.com/u/salinqmind)\ **Post date:** [February 19, 2010, 4:03pm UTC](https://boards.straightdope.com/t/rebut-the-food-conventional-wisdom/529133/106 "2010-02-19T16:03:49Z")
> [@tim-n-va](#): > > Instant potatoes today are a lot better than they were twenty years ago. While I wouldn’t say they are as good as starting from whole potatoes, throw in some sour cream and/or some shredded cheese and you have something that is better on the prep-time versus quality scale. I think so, too. I make them (instant) all the time as a (yes, bland) base for goopy gravy things and I have never in over 20 years ever gotten a complaint. The scalloped and the au gratin in boxes are as good as any I’ve ever made from scratch and are a godsend on a busy weekday. [Previous page](https://boards.straightdope.com/t/rebut-the-food-conventional-wisdom/529133.md?page=5)