wmartin@brl-tgr.ARPA (Will Martin ) (08/05/85)
For those of you who will accept the printed word as final arbiter in this weighty matter, I offer the following, from the "Bon Appetit" "The Experts Answer" column, September, 1982, issue, page 133: Is it all right to cook potatoes that have turned green in spots? My husband says yes, but he has been wrong before. [There is more behind this missive than meets the eye! - WM :-)] Cyrille Friedman San Francisco, CA Yes -- if you completely peel and cut away the greened areas. What you are seeing is chlorophyll, which shows up on the potato's surface when it is exposed to too much light and warmth. Such greening indicates a possibility of solanine developing, and it is this alkaloid that you can do without. Solanine will make potatoes taste bitter, and could even cause digestive illness for some people. You can eliminate problems with potatoes by storing in a cool, dark, dry area. *** End of quote *** So there you have it! Regards, Will