Not sure they’re scrubbed, thought they just passed a conveyor with high pressure water.
For the prices retailers are paying suppliers now, I’d be sceptical that anyone is adding another process to production such as this.
They last a lot longer if they aren’t washed and dipped but left in soil residue
I just wish they’d stop washing the feckin spuds in the 1st place. They stay way fresher for longer when they’re caked in the mud. Like, I’ll be washing them myself before use anyway…. same goes for carrots.
Does anyone here call them purdys?
I bet they charge ya for the extra soil and all
Maris pipers come fairly unclean, like most bags from my days in the fruit market was unwashed. There get a rinse.
Only spuds from outside of Ireland have to be properly cleaned.
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Are you sure they do that and are not just doing a shitty job of cleaning them?
All these Wankin’ QR codes on everything wrecks my head.
Roast ‘em. Boil ‘em. Steam ‘em. Microwave ‘em. Mash ‘em. Deep fry ‘em.
It’s an absolute disgrace.
They look like the supermodel of spuds though.
Not sure they’re scrubbed, thought they just passed a conveyor with high pressure water.
For the prices retailers are paying suppliers now, I’d be sceptical that anyone is adding another process to production such as this.
They last a lot longer if they aren’t washed and dipped but left in soil residue
I just wish they’d stop washing the feckin spuds in the 1st place. They stay way fresher for longer when they’re caked in the mud. Like, I’ll be washing them myself before use anyway…. same goes for carrots.
Does anyone here call them purdys?
I bet they charge ya for the extra soil and all
Maris pipers come fairly unclean, like most bags from my days in the fruit market was unwashed. There get a rinse.
Only spuds from outside of Ireland have to be properly cleaned.
Shpuds