Apples, Ranked
https://www.thrillist.com/eat/nation/best-apples-for-baking-eatingLIKE DENIM JACKETS, CBS SHELDONS, AND AIR, apples are everywhere this season. You can almost smell the "generic apple promotion" of National Apple Month in the increasingly chilly wind! It only makes sense to rank them -- all of them.
If only there weren't 7,500 varieties of apples in the world! Even though many of them have provocative names like Ashmead's Kernel, Westfield Seek-No-Further, Criterion, and the twin lovers of industry, Enterprise and Wealthy, I wasn't going to get to every apple out there. So I limited my taste test to a dozen from the US Apple Association's list of the popular varieties in America, which collectively account for 90 percent of domestic sales, plus four other regionally abundant apple varieties that would have been weird not to include. To conduct this ranking, I secured a conference room under the guise of a calendar event named "Important Meeting" and assessed piles of apples by taste, texture, and sheer apple-ness of each variety until I'd meal-replaced myself to pectin shivers. It is an honor and a privilege to present my perfect ranking of -- along with proposed slogans for -- 16 popular apples in North America:
16. Red Delicious
"A Fucking Atrocity"
Most apple varieties are the product of happenstance and inbreeding, but no cultivar has been quite as petulant as the Red Delicious. As the story goes, some idiot discovered a mutant tree in his orchard, chopped it down, did so again the following year when it sprouted again, and, when it grew back yet again, is quoted as having said, "If thee must grow, thee may," and in the process, revealed himself to be the hokiest pushover in all of history as well as the person responsible for the proliferation of the grossest apple of all time. If I could rank this apple even lower, I would. Fuck this apple.
15. Golden Delicious
"Neither Particularly Golden, Nor Delicious"
A clearly ill-informed naming convention!
snip
= new reply since forum marked as read
is that you're always comparing apples to apples!
Because I'm ready to go...
that "witty" is just two letters away from "_hitty."
So jummi!
https://grapery.biz/index.php/our-grapes
https://grapery.biz/index.php/our-grapes/moon-drops
OUT-OF-THIS-WORLD FLAVOR
Look and at the speed of light you’ll see our Moon Drops® are unique. While their gravity-defying shape may seem peculiar, one bite will tell you Moon Drops® have an incredibly delicious, universal appeal.
It’s a flavor that eclipses almost any other grape. You can savor each delectable grape without thinking twice about additives, infusions or GMO.
So go ahead. The stars are aligned. Be the first on your block to pick the best new grape under the sun. Serve them as a snack, for parties or … anytime. Day or night.
We’re confident that you and your favorite earthlings will agree - Moon Drops® are truly stellar.
Weird that I haven’t. What kind of cheddar do you recommend? I usually make a ton of dried apple slices and apple pie in a jar. I need to remember to sit back and eat a good apple! Keep it simple.
cheddar from Vermont which can be found in most supermarkets. Cheddar, McIntosh apples, a nice crusty bread and a glass of wine can be a perfect meal if you don't feel like cooking!
It’s supposed to freeze this Friday night...our first hard frost of the fall and that’ll make the Macs crunchy and sweet. Apples, cheddar, sourdough bread and wine will be on the menu this weened. Thanks smirky!
and I do wish they had (Thrillist often does) used a panel
. . .Granny Smith for cooking (not baking)
I am half Swede (the other half reads like a global tour), born in Los Angeles, raised in London since I was a baby, been to a cray cray amount of nations in my 23 years on this mortal coil, and these are the best potatoes on the planet.
https://londoneats.wordpress.com/2010/06/21/dillpotatis-swedish-dill-potatoes/
(Swedish Dill Potatoes)
Amidst all the world cup hysteria, a lot of people have overlooked Saturday’s royal wedding in Sweden. Crown Princess Victoria married her gym instructor – a modern fairytale. In honour of that, a Swedish-inspired dish today…
In the world of potato salads, there are those who like them to be creamy, those that like them sharp and acidic, and those that like them to be fresh and herby. I fall into the last category, as I like potato salad to be quite light, and something that lends itself to a summer picnic.
Why potatoes, why now? Because Jersey Royals are currently in British shops. These are early potatoes, which come only from the island of Jersey. They crop early, and have a rich, earthy taste – one of the flavours that signals summer is (almost) here. For those not in the UK, I am sorry to say that we benefit from virtually the entire crop, so you will have to keen an eye out for them next time you are visiting. For cooking, you can just scrape off the skin (I don’t bother), boil briefly, and they are delicious with a little butter and some chopped parsley. While they are a little more expensive than normal new potatoes, in my opinion, they are very much worth it.
However, this year I thought I would try something a little different with the little haul I picked up at the market, so I have made my take on the classic Swedish dillpotatis (literally “dill potatoes”). The Royal nature of these spuds also fits in with the Swedish wedding, so it’s clearly some sort of sign. For a potato salad, it is quite light, with just a little oil to allow the flavours of a few spices to come out and keep the dish moist. There is quite a lot of dill in here compared to others I have seen, but I think the freshness and aniseed flavours help keep the dish very “summery”. This is something that I came up with through trial and error based on what I ate in Sweden, and I think I have done quite well in producing something that showcases all of the ingredients. The tumeric works well with the spring onions, and its earthiness rounds out the flavour of the potatoes. It also makes the dish a vibrant neon yellow colour, which looks great and is all-natural.
For the potatoes:
• 500g potatoes (Jersey Royals or baby potatoes)
• 4 spring onions, finely sliced at an angle
• 3 tablespoons olive oil
• pinch of salt
• 1/2 teaspoon of ground black pepper
• 1 teaspoon turmeric
• 25g dill, chopped (one generous handful of leaves, after you have removed the tough stalks)
If you feel the need, scrape the skins off the potatoes (don’t peel). It should come off quite easily if you use a table knife. Boil the potatoes until soft, then drain and allow to cool.
In a saucepan, heat the spring onions in one tablespoon of oil until soft. Add the salt, pepper and turmeric and cook for around 30 seconds. Add the spring onion mixture, the dill and 2 tablespoons of oil to the potatoes. Toss so that the potatoes are evenly coated. Chill before serving to allow the flavours and colour to develop.
The Delicious varieties should be on the bottom of any legitimate list of apples.
