Apples
- Thread starter Miss Chicken
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Grannys are ideal for pies, though!
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..
Your Captain likes apples, therefore they are good.
A
Amaris
Guest
I love those scenes; both of them.
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.
Is it like the prune paste used in some pastries? And aged cheese.. sounds good. I bet it is good with cherries in it.
Oh dear. You are killing me.
Yeah, aged cheese with mostarda is delicious. I don't know about prune paste, I don't think I ever had it.
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.
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.
I always cut my apples, ever since I heard the War Stories with the rib cages. 
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.
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.
Iguana, would this be an authentic recipe? http://ricetteditalia.blogspot.de/2009/09/mostarda-milanese.html
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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