Walking down the street, I saw some hard green fruits that looked a lot like apples---hot damn, thought I, underripe apples (or crabapples), just the thing for jelly. But now I'm not so sure that's what they are. [more inside]
We can't figure out a good title for my daughter's Science Fair Project. The school wants the 4th grade children to basically do the whole project at home with guidance from the parents. My daughter's experiment is on why apples turn brown and she is learning about why the lemon juice worked (learning about acids and bases, etc.) The poster board we will use will have a title on it. The teacher wants us to think of a good title, and it does not necessarily have to be the question, "Why do apples turn brown". It can be a clever, or interesting title that goes with the experiment. At first we thought about, "An apple a day keeps the doctor away." But then we thought it was too long, and it also might be presumed that her project is about apples and how they are healthy. [more inside]
I eat a lot of apples--perhaps 2 or 3 a day on many days. Recently I've been eating the whole apple, aside from the stem. Is this a bad idea? I have done a little research about this, and it seems like it's okay, but I just wanted to make sure. I know, from experience, that eating the apple seeds from a couple apples in one day isn't going to kill me dead right away, but is there a significant risk of build-up over time?
I'm looking for a merchant in NYC who sells a good selection of French sparkling hard dry ciders (from Normandy and Brittany). Also great if said merchant has more diverse hard cider options (UK or Scandinavian etc.) [more inside]
What are the closest/best U-Pick apple orchards to NYC (Manhattan)? [more inside]
What is the best dessert to make out of my 10 honeycrisp apples? [more inside]
A little obsessed: where can I find gourmet candy apples like the one I just had in WI? [more inside]
Help needed on my first tenderloin. My apples touched my pork! Now what? [more inside]
How best to ask my neighbors if I can gather their apples? [more inside]
What is going to happen to this fermenting apple cider while I'm out of town? [more inside]
Can anyone tell me about growing an apple tree in Rhode Island (zone 6b) without too many chemicals? Is it possible? Are Golden Delicious a good choice? [more inside]
I love apples (the fruit). For me they have all sorts of pleasant associations with childhood and family. Who is more eloquent than I and has written lovingly about apples? I'm looking for poetry or prose, fiction or non. (Inspired to ask this today by this amusing little post on the blue.) [more inside]
When I was a kid in southeast asia the grocery store had these perfect gorgeous amazing fuji apples. I want to replicate them in the Midwestern united states. How were they produced? [more inside]
Can a man survive eating only black beans and apples? [more inside]
It's getting to be That Time of Year again, and this time I'm geeking out well in advance with canning. I've got the techniques down, but I wouldn't be here if I didn't have questions, now would I? Specifically, I'm looking for recipes. [more inside]
What's the most honeycrisp-like apple? [more inside]
I overheard about a recipe, in which an apple is halved and cored, baked in an oven for a bit, then the core areas are filled with pretzels, the apples are baked again, and voila, you have the cheapest, best desert in the world. Can you help me figure out the recipe? [more inside]
Have Fuji apples changed over the past 5 years or so? [more inside]
What to do with an orchards-worth of apples? I have access to a semi-abandoned orchard (it's maintained, but no-one uses the fruit), and it seems a pity to have all the fruit rot; there's still a fair amount left on the trees. [more inside]
I am making Dutch pancakes for a brunch. (They're an eggy thing that puffs up in the oven, kind of like a fritatta, kind of like a pancake, kind of like Yorkshire pudding.) My question is about the topping. [more inside]
New Yorker readers: do you remember an article about an "apple man", who had extensive knowledge of heirloom varieties, and could recommend what type of apple would be best suited for different locales? [more inside]
Tips for making hard cider? [more inside]
I am so lucky to live in the heart of NC apple country. In fact, I can see an orchard out my back window. Best of all, I have a love for the taste of this versatile fruit. But I have little knowledge of ways to use them. Please share your ideas for ways to enjoy them fully. [more inside]
I want to pick fruit and vegetables - for free or very cheaply - in Montreal. Is there any organization that exists here that is similar to Toronto's Not Far From the Tree? [more inside]
Orcharding tips? Bring them, please. [more inside]
I've peeled five apples for an apple pie, and now I'm wondering if there's anything I can use these apple skins for. [more inside]
Emergency should-I-Eat-This! Burger King Apple Fries showing discoloration. I know apples are supposed to turn brown, but these are looking yellow-ish, with somewhat transparent/brown-ish bruise-looking spots. Also, the plastic bag was completely inflated when I went to open it. I took a sample taste and it didn't taste too bad. Final note: I'm really hungry but not hungry enough to not care about food poisoning and I tend to be really bad about being able to judge food-rot. [more inside]
What can I make with overripe apples? [more inside]
What's the best way to store apples for the long term? I've got a serious honeycrisp apple addiction going and I want to keep eating them when they're out of season. Supposedly they keep for 3-4 months in the fridge. Is this true? Can I freeze apples and thaw them later? Will freezing destroy the texture or flavor?
I'd like to hang on to some hard cider though the winter — without it turning to vinegar. [more inside]
I have a lot of apples. I want serve them as a side dish with roast chicken. Anyone have a super-duper recipe for something like an apple chutney?
Apple picking: from the ground or the tree? [more inside]
Is software just a commodity? I'm not a student of economics. I understand that a lot goes into software projects but at the end of the day the product is just an expensive apple value-added mainly through labour, is that it? [more inside]
What's your best haroset recipe? Happy Pesach!
This year when I host the Swan family's Easter celebration as I always do, I'd like to serve an apple-based dessert for the sake of one of my nieces, who LOVES anything apple. She doesn't seem to much like cake of any kind. She does love apple pie and apple crumble/crisp, but they seem too ordinary. What recipes do you have for a *special* apple-based dessert?
I have apple butter. Now what? I was given two jars of apple butter over the holidays. Is there anything I can do with it besides spread it on toast or peanut butter sandwiches?
I have two fruit trees that seem to be ripening ...NOW. One is an apple tree and the other tree is a plum. I already know about making jam (which is what I'll probably do with the plums) and making apple butter/sauce. I have a few questions: [more inside]
[DessertFilter] I'm looking for some tried-and-true apple cake recipes. What are your favorites? [more inside]
"How do you like them apples?" Can you explain to me the meaning of this line by Will Hunting (Matt Damon) in "Good Will Hunting"? [more inside]
I have decided to throw an apple tasting party (10 guests) this weekend using 10 – 12 different types of orchard apples sold at a local grocery store. What other foods should I have available for my guests? [more inside]
Recommendations for printing these (1,2) beautiful, two-page, full-color electronic cookbooks to hardcopy from the PDF files? [more inside]
My guy and I are about to take our first shot at making apple wine. I can't tell from our recipe: should we core the apples? Aren't the seeds poisonous in quantity, or something? Any help is appreciated!
Today's theme ingredient is...APPLES! What apple-based dessert recipe would you recommend for a picnic? 1) I don't care much for the very tart varieties of apple (e.g., Granny Smith), so I prefer a recipe that uses, or at least works with, the less tart varieties. 2) There will be several hours between baking and serving, so it should be servable at room temperature. 3) I'm reasonably skilled in the kitchen; you need not shy away from more difficult recipes.