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Apples

I may not be able to tell the difference between a Granny Smith to a Gala Apple but I love them all.

To me, the Granny Smith and the Gala are as different as night is to day. I find the Granny Smith tough, sour and hard to swallow, and one of my least liked. In my opinion the Gala is crisp, sweet and invigorating, and I could eat them forever.

Grannys are ideal for pies, though!
 
I have just devoured two Pink Lady apples and I was wondering who else like apples, and if you do what varieties are your favourite?

I'm fond of McIntoshes for use as long-range projectiles, and of Granny Smiths for come-from-behind stealth kills. The Adanac is superb for bar brawls, while the Karin Schneider is grossly underrated as a dueling and mixed martial arts tournament apple. The Arkansas Black can be profitably used for medium-range pelting, the Zabergau Reinette is best mashed into a pulp for use in booby-trapping floors, and the Quebec Bell is superb for use in large amounts in catapults or artillery pieces (or at least it is so reported by the Royal Palace Guard of Thailand). The Tentation's slightly tart flavour masks cyanide and arsenic equally well, while the Jonagold is best placed for the old hidden razorblade trick (if one is a low enough sort to go in for that sort of thing, which I trust is true of no-one party to this thread). The Pacific Blue is a favoured variety for sleight-of-hand stage acts and for creating diversions in the high-level spycraft practised by the Ancient Arabic Order of the Nobles of the Mystic Shrine, which as we all know is the world's foremost secret service. For the sake of those with more delicate constiutions, I will refrain from mentioning the uses that the notorious Camorra makes of the humble Hanbury.

Oh, and the Golden Sweet is good in desserts and sauces.
 
If an apple seems too tough just eat it in slices. I would rather eat it that way most of the time.. and apples are great with cheese YUM. Though I like pear better.

ANYWAY..



Your Captain likes apples, therefore they are good.
 
Anyway this mostarda bolognese looks sticky? Like a paste? Apple butter is more like a very dense sauce. I will keep my eye out for the mostarda and try some.
I love it, but be careful because there are many, many kinds of mostarda, basically each city has its own recipe. Some are chunky, some smooth; some sour, some sweet; some use different fruits and even veggies. Most of them are quite spicy, too.

Mostarda bolognese (i.e. from Bologna) is rather sticky, quite sweet and slightly sour. We use it in tarts and pies, with aged cheese, or simply as a spread on bread.
 
For the sake of those with more delicate constiutions, I will refrain from mentioning the uses that the notorious Camorra makes of the humble Hanbury.

Oh, and the Golden Sweet is good in desserts and sauces.
Oh dear. You are killing me. :lol:

Is it like the prune paste used in some pastries? And aged cheese.. sounds good.
Yeah, aged cheese with mostarda is delicious. I don't know about prune paste, I don't think I ever had it.
 
I may not be able to tell the difference between a Granny Smith to a Gala Apple but I love them all.

To me, the Granny Smith and the Gala are as different as night is to day. I find the Granny Smith tough, sour and hard to swallow, and one of my least liked. In my opinion the Gala is crisp, sweet and invigorating, and I could eat them forever.

Grannys are ideal for pies, though!

I'll perhaps try that out. I've never considered the type of apple when making pies. Definitely worth experimenting...
 
^Oh no! The variety of apple is very important when baking! You should always use a tart variety in pies, to balance out the sweetness and give more flavor. Macintoshes, and other soft, sweet apples are horrible for pies.
 
^Oh no! The variety of apple is very important when baking! You should always use a tart variety in pies, to balance out the sweetness and give more flavor. Macintoshes, and other soft, sweet apples are horrible for pies.

OK, I'll do that. That does make sense, to give the pie filling a more solid consistency and offset the sweetness provided by the other ingredients.

I'm completely new when it comes to pies - it's something I hope to try out this year (among other things). Thanks for the advice. :)
 
Macintoshes, and other soft, sweet apples are horrible for pies.

Soft and sweet apples are horrible, period.

I love apples, but they have to be crisp and firm and at least a bit tart. My favorites are Cameos, Fujis, Honeycrisps, and Eastern (golden) Delicious. When possible, I buy them from the farm market, not a grocery store. I usually just eat them raw.

I used to love Granny Smiths back before they became so popular in the US. Now, most of them taste pretty nasty. I wonder whether they're trying to grow them where they don't really grow well.
 
I don't mind buying little bags of apple slices but they are not sold by many places here.

I absolutely detest peanut butter (though I love fresh peanuts).

That's funny, I detest apples, but love apple sauce. Must be the sugar or whatever ingredients they add.

By the same token, I hate onions, but love onion rings.
 
I just bought a pink lady apple the other day because of this thread. I'll probably eat it today and see how it is!
 
Bought some Nittany apples at the farm market today. Never heard of them before. A little bit sweet, a little bit tart; nice and crispy.
 
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