Oh my life, I’m so sorry. I do so keep tittering. It’s taken me an absolute age to start writing this. Okay – deep breath…and begin…
…over on the Great British Chef’s blog, they have an article about the ineptitude and ignorance of adults when it comes to knowing what are or what to do with vegetables. That I can sort of understand and it is so not a laughing matter.
When one in five adults in the UK believes that parsnips grow on trees, we’re in big trouble. We all know that they come out of pods, of course. But it’s not the context of the article that’s slaying me – it’s the people who conducted the survey – oh, Lawdy, I’m off again. Composure, love, c’mon.
According to the Potato Council (did anyone have Mr Potato Head? I just keep seeing variations of all of the different disguises sported by said character, sitting around a table of war – I’m so very sorry), not only did swathes of the 2,000 correspondents in the study lack knowledge of some of the absolute staples of the vegetarian portion of our diet, but also 95% weren’t at all phased by their ignorance. Is it any wonder that obesity and type two diabetes is abound?
Here are just a few snippets of the worrying results that the survey, conducted ahead of Potato Week and, one would expect, to highlight the exact lack of knowledge that the results, maybe somewhat predictably, turned up:
- Twenty percent of all adults polled were blissfully ignorant of potato brands King Edward or Maris Piper.
- Approximately one hundred of the adults surveyed believed that the Granny Smith was a variety of potato, whilst
- a further two hundred thought that tomatoes were harvested out of the ground.
Incredible as it sounds, TGBC article makes a very good point. With even vegetables sliced and diced and microwave-ready from the coolers and freezers in the supermarkets, why should adults possess in-depth knowledge of the origin of each species of vegetable they ‘prepare’ for their families?
Oh, and that was another thing – not only was not recognising traditional potato brands or believing that some brands of apples were quite literally la pomme de terre an issue, but also many subjects said they had an issue cooking spuds, once they’d got past that tricky stage of identifying them. I’d love to see how the Granny Smith French Fries turned out…moving on.
From not being able to make ‘fluffy’ roasters (50%) to boiled potatoes crumbling into the water (34%) to mash being too lumpy/sloppy (28%), all were cited as barriers to culinary prowess using the most basic ingredient in the kitchen.
It may help those struggling that the Potato Council has issued a re-classification for spud-types. I’m not as confident as Caroline Evans, of the Potato Council, in her belief that the new branding will help struggling chefs to “…pick the potato that’s right for each dish, every time.” The new classifications are:
What do you think? Lord help them when they have to make chips, that’s all I can say…talk about half-baked?