Ask MetaFilter questions tagged with apples

What to do with the skin of five apples

pazazygeek — Mon, 07 Sep 2009 13:56:03 -0800

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. I can't find any recipes (my searches keep finding me a lot about media skins for Quicktime, though, amusingly enough).

What do you do with your apple skins, besides throw 'em out?

Emergency need to eat

amethysts — Fri, 31 Oct 2008 11:03:54 -0800

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. Secondary question: I often get the apple whatevers at Burger King and McDonalds (like the Fruit and Walnut Salad at McD's) Is it meaningful if the packaging is swollen when I get them?

What can I make with overripe apples?

Iridic — Tue, 21 Oct 2008 08:13:40 -0800

What can I make with overripe apples? We got a big box of medium apples ("pink ladies," or similar) from a friend's orchard last month, and we've been working our way through it since - apple breads, apples in oatmeal, Tarte Tatin, etc. But we haven't worked quite quickly enough; there are 15 apples remaining, and most are quite soft. Even the crisper ones have a new fermented tang in their taste.

When you have overripe bananas, you make banana bread. What do you do when you have overripe apples?

How do I keep my honeycrisp apples fresh?

cnc — Tue, 14 Oct 2008 21:06:41 -0800

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?

How can I stop my hard cider from turning to vinegar?

veggieboy — Fri, 03 Oct 2008 09:03:41 -0800

I'd like to hang on to some hard cider though the winter — without it turning to vinegar. I have a lot of (fresh-pressed, non-alcoholic) cider on my hands, both apple and pear. It's pasteurized, but it's pasteurized with UV light, not heat — which means there are still some yeast in there and it will eventually go hard.

In past years, I haven't added anything to it or messed with it at all. I've just let it sit and turn alcoholic. I was pleased with the results.

The only problem is that after a while, it turns to vinegar. I would like to find the easiest way possible to stop it from getting to that stage. I'm handy in the kitchen and have friends who make wine and mead and such, so I'm totally willing to make a project out of it and I've got people to help out. I just want to know where to start, what the easiest method is, etc.

apples as a side dish

Ollie — Fri, 26 Sep 2008 09:31:59 -0800

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?

Ground Apples: To the apple-cider heap?

melissam — Wed, 17 Sep 2008 10:29:03 -0800

Apple picking: from the ground or the tree? So in Illinois when I've picked apples its been from the tree. Apples on the ground go to make cider such as in Robert Frost's poem After Apple Picking:

For all
That struck the earth,
No matter if not bruised or spiked with stubble,
Went surely to the cider-apple heap
As of no worth.

or just for the cows/groundhogs/local animals to eat.

So today I baked some apples and they didn't turn out so well (too tart for the recipes I made) and my Swedish roommates informed me that it was because I picked them from the tree. I know it's not true because I've made tons of great baked apples from other trees, but it did make me notice that I do see a lot of locals here picking apples off the ground. It seems kind of baffling to me, but I thought maybe it's because America has more of a problem with foodbourne pathogens?

Do they do this in the rest of Europe? What about different parts of America? Are the apples really better?

Is software just a commodity?

gttommy — Sat, 31 May 2008 18:45:37 -0800

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? What is the validity of saying custom-produced software is just an expensive good or commodity?

I'm just wondering what other considerations I have to make, as I'm sure there are fundamental differences between farming apples and producing software. Again, I don't study economics, but I'm trying to keep an open mind and see what I may be missing. Academically, could we just be simple and say, what the client is willing to pay is equal to the economic value of the software or project?

best haroset?

pinto — Thu, 17 Apr 2008 12:18:23 -0800

What's your best haroset recipe? Happy Pesach!

Help me spoil my little apple monster

orange swan — Wed, 16 Jan 2008 11:20:41 -0800

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?

What can I do with apple butter?

Braeog — Thu, 03 Jan 2008 16:56:12 -0800

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?

FruitFilter

deborah — Wed, 22 Aug 2007 13:42:08 -0800

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: - What should I do with the fruit that isn't usable (bugs, birds, too ripe, etc.)? I have a compost bin. I doubt I can just chuck the whole fruit in there. I should at least pit the plums, right? Cut the fruit up into smaller bits? Any other disposal tips would be great.

- Can I clean and semi-process the fruit (skin, pit, slice up, etc.) and freeze the slices for later jamming and saucing? If I can do this, should I use heavy-duty freezer bags? Space is not a problem; I have a large deep freeze.

- Do y'all have any other ideas/recipes for plums and apples? Please share!

Please note: I'm not totally ignorant about canning, but it's been about 25 years since I canned anything except pickles.

Looking for yummy apple desserts!

leesh — Mon, 06 Nov 2006 09:54:59 -0800

[DessertFilter] I'm looking for some tried-and-true apple cake recipes. What are your favorites? I have 12 or 15 Gala apples that really should be baked into something, and soon. I'm looking for something seasonal--I also have plenty of pumpkin puree at my disposal, if anyone knows of a recipe that combines the two. I have in mind that I'd like to make a cake, but would certainly entertain other delicious options.

I have shelves of cookbooks, which is part of the problem--I don't know which to trust with all my precious apples! Hence my query to the hive mind: What are your favorite apple-related dessert recipes?

How do you like them apples?

ndaguiar — Fri, 23 Jun 2006 12:52:08 -0800

"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"? I really like the film and have seen it many times but can't get my head around this one line. What bugs me even more is that same line gets used and quoted in a number of other films and TV programmes.

What tastes good with apples?

KathyK — Mon, 24 Oct 2005 07:51:41 -0800

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? Cheese, bread, wine, mulled apple cider and walnut halves come to mind but does anyone have any specific cheeses, breads or wines that taste good with apples? Any other ideas for the party?

Printing pdf ebook to paper

junesix — Mon, 03 Oct 2005 10:57:55 -0800

Recommendations for printing these (1,2) beautiful, two-page, full-color electronic cookbooks to hardcopy from the PDF files? After reading through these two electronic cookbooks in Acrobat, I felt it was a shame that I wasn't giving my eyes and hands the full sensation of enjoying the recipes and photographs on paper. Any recommendations on the best way to print them out for maximum enjoyment? I'm prepared to spend a bit of money at the local printers for full color printing but should I print them in double-sided two page-per-sheet landscape with three silver rings to hold them together? Double-sided single-page spiral bound? Other creative solutions? I'm going to make a few copies for personal use and potentially as gifts so I'm not looking to fire up the machines at an industrial bookbindery.

Making apple wine: core the apples first?

clever sheep — Sun, 24 Oct 2004 13:12:34 -0800

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!

What's a good picnic recipe using APPLES?

DevilsAdvocate — Wed, 15 Sep 2004 11:48:13 -0800

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.