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]
posted by pazazygeek on Sep 7, 2009 - 16 answers

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]
posted by amethysts on Oct 31, 2008 - 23 answers

What can I make with overripe apples? [more inside]
posted by Iridic on Oct 21, 2008 - 8 answers

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?
posted by cnc on Oct 14, 2008 - 14 answers

I'd like to hang on to some hard cider though the winter — without it turning to vinegar. [more inside]
posted by veggieboy on Oct 3, 2008 - 10 answers

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?
posted by Ollie on Sep 26, 2008 - 12 answers

Apple picking: from the ground or the tree? [more inside]
posted by melissam on Sep 17, 2008 - 9 answers

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]
posted by gttommy on May 31, 2008 - 25 answers

What's your best haroset recipe? Happy Pesach!
posted by pinto on Apr 17, 2008 - 12 answers

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?
posted by orange swan on Jan 16, 2008 - 21 answers

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?
posted by Braeog on Jan 3, 2008 - 33 answers

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]
posted by deborah on Aug 22, 2007 - 6 answers

[DessertFilter] I'm looking for some tried-and-true apple cake recipes. What are your favorites? [more inside]
posted by leesh on Nov 6, 2006 - 10 answers

"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]
posted by ndaguiar on Jun 23, 2006 - 18 answers

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]
posted by KathyK on Oct 24, 2005 - 27 answers

Recommendations for printing these (1,2) beautiful, two-page, full-color electronic cookbooks to hardcopy from the PDF files? [more inside]
posted by junesix on Oct 3, 2005 - 3 answers

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!
posted by clever sheep on Oct 24, 2004 - 4 answers

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.
posted by DevilsAdvocate on Sep 15, 2004 - 13 answers