My guess on the apricot difference is that you like the ones treated with sulfur dioxide. (Which, yes, is still commonly done to domestic apricots but is not done to apricots from other locales.)
After some more thought and research, I see that I was totally wrong on the apricot front: http://www.chowhound.com/food-news/53544/worth-the-search/ (I'm pretty sure that when I've gotten unsulfered April compared the, they've always been Turkish, hence part of my confusion.)
But it looks like you can order California Apricots from Amazon...
Currently I can get California apricots from Giant Eagle.
I think the sulfur may have something to do with it? But I think it's necessary but not sufficient. At least, the 1$ drug store Mediterranean apricots are sulfured and I prefer them to the premium unsulfured Mediterranean/Turkish ones. But I still like the Californias better.
Which. . . your linked article is therefore fascinating. Because it exactly describes the sweeter, tarter California halves compared to the paler, moister Mediterranean wholes. But it seems as though the wholes are generally sold as a more premium, expensive, desirable product.
I do not think I've ever had a California apricot. I get the Medeterranian type as an occasional treat, but they're really too sweet for my palate - so I don't think I'll go looking. (This shouldn't surprise you.)
I do remember your telling me about the search for the perfect chocolate chip cookie, and the perfect Pad Thai. I've never had either of those either. (These days my perfect chocolate chip cookie is sold by EnjoyLife foods - it doesn't meet any of your requirements, but it meets the important requirement of not trying to kill me.)
Also a chocolate chip cookie and a chocolate-chocolate chip cookie are different things. At least, I like the former smaller and somewhat crisp/crunchy.
Regarding apricots, if your current source stops having the good ones, try Trader Joe's. AFAIK, they only carry California apricots. The regular ones are my preference; the slab apricots are a bit gooier than I like, and I find them somewhat too sweet, but they have a more intense flavor, so you may enjoy them more.
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But it looks like you can order California Apricots from Amazon...
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I think the sulfur may have something to do with it? But I think it's necessary but not sufficient. At least, the 1$ drug store Mediterranean apricots are sulfured and I prefer them to the premium unsulfured Mediterranean/Turkish ones. But I still like the Californias better.
Which. . . your linked article is therefore fascinating. Because it exactly describes the sweeter, tarter California halves compared to the paler, moister Mediterranean wholes. But it seems as though the wholes are generally sold as a more premium, expensive, desirable product.
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I do remember your telling me about the search for the perfect chocolate chip cookie, and the perfect Pad Thai. I've never had either of those either. (These days my perfect chocolate chip cookie is sold by EnjoyLife foods - it doesn't meet any of your requirements, but it meets the important requirement of not trying to kill me.)
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Also a chocolate chip cookie and a chocolate-chocolate chip cookie are different things. At least, I like the former smaller and somewhat crisp/crunchy.
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(I don't drive either so I'm not judging!)
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