Martha L. Davis
martha_davis at earthlink.net
Tue Dec 16 19:00:16 EST 2008
I have liked the texture of Roxbury russet at times and at times found it grainy. The graininess disappears when you cook it. I am in the process of testing what russets do well here and which don't. My eating experiences were in the chicago area where i liked Golden Russet, Roxbury, Hudson's Golden Gem and Hoople's antique gold. Razor russet tastes pretty much like Golden Delicious. Not surprising given it is a russeted sport of Golden Delicious.
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