Comments | anadamous: a short interlude

anadamous

a short interlude

Oct 02, 2007 11:49

I'm so thankful for Granny Smith apples. Even in the worst grocery store, even at a truck stop in the middle of nowhere, at an airport, in London, in your mother's fruit bowl, there's still a good chance you'll find some that are tart and crisp and perfect. Thank you, dear little apples ( Read more... )

Comments 11

dherblay October 2 2007, 16:21:32 UTC

Even in Longyearbien, Svalbard, was I able to find Granny Smith apples, which, considering that the cooks aboard the expedition ship seemed to believe that the only three nutrients the human body required were starch, grease and gristle, was a lucky find indeed, even at six or so dollars a pound.

anadamous October 2 2007, 18:05:10 UTC

They are a lifesaver. Easy to preserve, difficult to ruin.

draconline October 2 2007, 17:09:24 UTC

So are you going to make apple tarts? I've got a good recipe..

I started thinking about making them after I went to the farmer's market near my house and got to thinking about apple picking and syrup and honey sticks (mmm, honey sticks). Alas, if I made one, k would not be there to enjoy it, and my housemate is diabetic so even if she did eat it, that wouldn't be a good idea.

anadamous October 2 2007, 18:03:43 UTC

Secretly, I don't care for apple pie, apple juice, apple crisp... for a long time, I thought I hated apples, but then I realized I just hated certain popular varieties, and over-sweetened apple flavors.

I guess you could experiment with making apple tarts with Splenda? Or you could invite friends from school to come over and eat them, rather than murdering your roommate with sugar?

draconline October 2 2007, 18:09:52 UTC

Aha! I have squirreled you out!
I suppose an apple tarte would probably be in the catagory of over-sweetened, seeing as there's lots of confectioner's sugar in with the apples, and on top of the apples, and butter in the crust..and once Jenny tried to substitute the flour with confectioner's sugar..that's probably why I rather prefer baking it to eating it myself.

What about cider?

eeew! Splenda! I am idealogically opposed to using sugar substitutes in baking, just as I try to avoid accidentally buying any products labelled "Light", or "Fat-Free." But my roommate does love it when I try to murder her with sugar. She ate the last chocolate chip cookie, grr. She's not a Midwesterner, figures. I suppose I may invite myself over to a friend's house to make one.

anadamous October 2 2007, 18:57:57 UTC

You squirrelled me indeed!

I'm not that much of a fan of cider, either, but with some cinnamon, nutmeg, and cloves, I can find it quite delicious... especially if it's not too sweet. Likewise, perhaps you can make *tiny* apple tarlets and just murder your roommate a leeeeetle bit.

Thread 5

once_a_banana October 2 2007, 17:33:37 UTC

Hell's yeah! Sometimes I try other apple varieties, and usually, I just end up feeling like "Why?"...

anadamous October 2 2007, 18:04:30 UTC

The Fuji is okay, the Macoun too sometimes, but yeah, for the most part, it's all about Granny Smith.

jktstance October 2 2007, 20:56:45 UTC

Apple crisp is the greatest food on this planet. To say that you do not like it...well...it's just...it just doesn't compute!

Not a fan of Granny Smiths. They're good for cooking, but eating one raw isn't that much fun. They're ALL tart. I like sweetness too. Sundowners are the best (but impossible to find), but pink ladies are a suitable substitute.

If you can find a red delicious that is perfectly ripe, they're unbelievably good, but they turn mealy and gross so fast. I've really only had 1 or 2 red delicious that was actually really good; the rest were mealy.

anadamous October 3 2007, 00:04:30 UTC

Oh yeah, pink ladies are good too. If you ever find a sundowner, save one for me. Overnight it with FedEx!