Ask MetaFilter questions tagged with apples Questions tagged with 'apples' at Ask MetaFilter. Tue, 18 Aug 2015 22:55:39 -0800 Tue, 18 Aug 2015 22:55:39 -0800 en-us 60 what to do with a huge load of fuji apples? what can i do with a buttload of fuji apples? so far, i made dried apple chips (most time-consuming), and cut them to eat, doused in lemon juice. what are some things i can do wtih a huge load of fuji apples from the yard?,2015:site.284571 Tue, 18 Aug 2015 22:55:39 -0800 film Apple Crisp in a Smoker? Am I Crazy? I have this pie-in-the-sky idea that I can make an apple crisp in a smoker whilst delicious meats are also cooking. The temperature would be around 220F, and I'm thinking 2.5 hours would do it. Have I wildly miscalculated? The temperature is non-negotiable, and your typical oven cobbler or crisp is done in the 300s typically for 30 to 45 minutes). I need advice: is my timetable too short? Is cooking it at 220F too low no matter how slow? Will an oatmeal/brown sugar topping never crystalize or crisp? Will the apples (I have granny smiths and pink ladies) never achieve pure cobbler nirvana? Should I just give up my dreams of smoked cobbler and commandeer an oven?,2015:site.280526 Sat, 23 May 2015 10:59:38 -0800 julen winter hibernation cooking I hate grocery shopping so I like to buy a lot of food at one go. I went all doomsday prepper this week and may have overdone it this time on the perishable stuff. I need your help in using these things before they go bad: Gala apples, onions (white, red, yellow), carrots, red potatoes. Stuff I can freeze for later is the best. Notes:<br> - The obvious choice for apples would be "pie" but I don't have a pie pan<br> - I have a good amount of staples and spices including rice, beans and pasta<br> - Really trying to avoid further trips to the store, so please avoid or limit other fresh ingredients<br> - I don't have a blender or mixer <br> - I do have a crockpot and microwave<br> - No dietary restrictions so feel free to suggest things with meat and cheese (I have pork chops, chicken breasts, bacon, and a variety of cheeses)<br> - I have a normal-sized apartment fridge and freezer<br> - I'm usually only feeding myself, so small quantities are best<br> - I'm an intermediate-level cook at best and prefer to bake when possible,2015:site.273871 Sat, 03 Jan 2015 11:42:41 -0800 desjardins What are these apple-like fruits? 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. I've got some <a href="">pictures</a> of the <a href="">fruits</a>, which are super seedy and seem immature. They were growing on a thorny shrub. (I have no pix of it since it got dark by the time I got curious about apples on (a) a shrub (b) with thorns.) The fruit is very tart. So my questions are (a) what is it and (b) should I make jelly out of it?,2014:site.265150 Mon, 14 Jul 2014 21:15:40 -0800 kenko Help us with a good title and decor for 4th grade science fair project 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. So does anyone have any ideas about a title? <br> <br> Also, since we are not bringing old brown apples with us (we will be doing a chart about findings and will have a photo of the apples on the board) daughter wanted to bring something else that could sit in front of the poster board. We came up with the idea of a bowl with apples and lemons it. Anyone have a better idea that that?<br> <br> Thanks so much in advance!,2014:site.260853 Thu, 24 Apr 2014 16:18:45 -0800 lynnie-the-pooh Should I be worried about the cyanide in apple seeds? 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?,2014:site.255937 Sat, 25 Jan 2014 12:09:12 -0800 overglow Big Apple Juice: where's a good French cider selection in NYC? 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.) Downtown would be ideal, but I'm open to options anywhere in the NYC area. Finally, among NYC-available ciders you have tried, I would be glad for recommendations.<br> <br> I recently renewed a long-ago love for the sparkling ciders (apple or pear) of the Normandy and Brittany styles. I was not aware they had undergone an artisanal revolution, with organic producers and traditional techniques etc., but apparently it's a thing in Paris, where I recently encountered several that were stunningly good and had a distinctiveness I'd call <em>terroir</em> if they were wines, paired differently with food, came in varying levels of dryness, still had sediment and yeast lees, that kind of thing.<br> <br> 30 years ago, when I first fell for them, only the good but generic Purpom was imported to the US. Is anyone in NYC developing this, either a wine store or a bar/restaurant, as a niche? <br> <br> I would also be curious to hear more about artisanal cider in general -- surely there is also a US (and more to the point perhaps, Canadian) version of this happening somewhere? Where can I follow this world online?<br> <br> Would also take recommendations either in Seattle or the SF Bay Area, by the way, since those are places I go that have better wine and beer and artisanal food scenes than NYC. <br> <br> Does Washington State or Oregon have a Cider Trail?,2013:site.253244 Fri, 06 Dec 2013 09:29:05 -0800 spitbull Closest Apple Picking to NYC? What are the closest/best U-Pick apple orchards to NYC (Manhattan)? We'll be driving from Chelsea, and in my dream land, we'd drive for no more than an hour each way. I saw <a href="">this question</a>, but all the answers are for places 2+ hours away. Family-friendly stuff for our toddler is a plus!,2013:site.249198 Thu, 26 Sep 2013 09:14:12 -0800 ThePinkSuperhero What is the best dessert to make with my 10 honeycrisp apples? What is the best dessert to make out of my 10 honeycrisp apples? Thanksgiving is in two days and I'm supposed to bring a dessert to our 11 person holiday feast. We just received 10 organic honeycrisp apples from Harry and David. What should I do with them?<br> <br> My first thought was to make them into one or two pies (possibly adding a few other apples) but I'm not sure honeycrisps are good pie apples. <a href="">Some</a> <a href="">people</a> really <a href="">like</a> them in pie, but <a href="">others</a> suggest they are <a href="">too crisp</a> or maybe <a href="">too sweet</a>. <br> <br> But I have these honeycrisps and a charge to bring dessert to Thanksgiving, so how best can I use them? I'm not a tremendously good cook but I have made a pie before with good results. Is a pie the best use of these apples, the thing that my relatives would probably enjoy the most, especially if we put a bunch of ice cream on it? Or do honeycrisps do better in something like an apple cobbler? I don't think my family would go for just plain old baked apples, etc. <br> <br> Also, if you have any killer recipes you would suggest for these apples, I will appreciate them very much!<br> <br> Thanks, and happy holiday!,2012:site.229293 Tue, 20 Nov 2012 09:33:32 -0800 onlyconnect I need another one of those apples, but where can I get it? A little obsessed: where can I find gourmet candy apples like the one I just had in WI? Ok, silly trivial question:<br> <br> My stepsister took me to <a href="">this place</a> in WI a few weeks ago and got me one of their gourmet candy apples. I didn't really want it but she insisted and OMIGOD IT WAS GOOD. What made it so good was not only what it was dipped in but that they make them with Granny Smith apples. The contrast between sweet and tart is delightful. Now I want another one, but can't seem to find any place around here (here being north of Boston) that makes them. North of Boston/north shore would be ideal, but Boston area would be ok, as long as they use Granny Smiths. My searching hasn't yielded anything. Maybe you guys know? And if you haven't had one, GET ONE!,2012:site.228075 Sat, 03 Nov 2012 13:29:21 -0800 FlyByDay Segregation in the oven Help needed on my first tenderloin. My apples touched my pork! Now what? I am making <a href="">this</a> tonight, and one of the things it says is not to let the apples touch the pork or each other. This is my first foray into pork tenderloin (unless you count putting it in a crockpot with root beer and later pulling it and covering it in BBQ, which isn't science, seriously). pork is done and my apples are done, and it all looks delicious, but it just hit me: The not touching thing, is that so they roast better or for some safety issue? I know raw pork is scary stuff, but after cooking this in a 500 degree oven for 15 min...surely all danger is gone? <br> <br> Looked this up, but just found a bunch of other recipes for pork tenderloin that include not letting veggies, potatoes or other things touch the pork while cooking. So maybe it's a Thing?,2012:site.227402 Wed, 24 Oct 2012 16:29:20 -0800 routergirl You can't sit under your apple tree unless you gimme dem apples! How best to ask my neighbors if I can gather their apples? I live next to a house that has a beautiful little apple tree in the backyard. From the couple of times I've seen the occupants of the house, I think at least a couple of early 20-something guys live there (this is a campus neighborhood). <br> <br> I didn't ask about the initial haul of apples in September, because I thought - well, it's their tree, maybe they want them. Last week, someone came by to mow and clean up the yard, and the whole load of apples went straight into the dumpster out back. That was kind of sad.<br> <br> There's still quite a few good apples left on the tree, and some on the ground, so I'd like to ask the neighbors if I can harvest them.<br> <br> This is complicated by the fact that these guys don't ever seem to be home (I've gone over and knocked a couple of times) - so I'd like to leave a note.<br> <br> So - what kind of note from a neighbor would make you more amenable to apple sharing? <br> <br> Note : I can't just go over and get the apples, they'd have to let me in - their entire back yard is surrounded by a 7 foot high wooden fence.,2012:site.226099 Sat, 06 Oct 2012 09:36:01 -0800 HopperFan Will I regret this apple cider experiment? What is going to happen to this fermenting apple cider while I'm out of town? So, I lack basic planning skills. We have a bunch of apples, and I've been wanting to make hard apple cider. I made the apple cider last night using <a href="">this recipe</a>, minus the sugar. I thought I'd use <a href="">Sandor Katz</a>'s Spontaneous Hard Cider recipe to let the fermentation just happen over the next week. After I made the cider last night, I set the two containers out on top of two towels on my counter, covered the tops with a cheesecloth and went to bed. Now, here's where my lack of planning becomes a problem: I'm going out of town for a week starting Saturday. This morning I realized, "hey, trying my first fermentation experiment while I'm not there to monitor might not be so smart."<br> <br> Dear hive mind: what do I do now? Do I continue with this "plan" and leave the containers in the sink, so the frothy mess will at least be easier to clean up in a week? Do I abandon the project and get rid of the cider before my trip? If so, is it safe to drink after being left out last night or should I throw it away? Is there another option entirely that I'm not thinking of?<br> <br> I don't know what I'm afraid will happen, but that's usually where I get in trouble. I've never fermented anything before. Is this totally nothing to worry about or an insane idea?,2012:site.225008 Fri, 21 Sep 2012 07:57:18 -0800 sa3z Growing apple trees in RI? 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? We buy a <strong>lot</strong> of apples each fall from a nearby orchard (Jaswell's Farms -- we love them!), and we are thinking about having a couple of trees of our own as we plan a yard overhaul this winter.<br> <br> Our area has a lot of orchards, so I know the climate here in northern Rhode Island isn't the challenge. We would like to limit the use of chemicals; is this possible?<br> <br> And we love the Golden Delicious that we get at the nearby orchards. Are they fussy? Are there easier varieties that are as sweet?<br> <br> Thanks for nay ideas!,2012:site.223139 Sun, 26 Aug 2012 19:43:07 -0800 wenestvedt Ode to an Apple I love <a href="">apples</a> (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. <small>(Inspired to ask this today by <a href="">this amusing little post</a> on the blue.)</small> I did see this <a href="">earlier AskMe</a>, which lists some good nonfiction things about heirloom varieties, but I'm looking for more odes or homages to apples, not so much practical information.,2012:site.222149 Mon, 13 Aug 2012 11:11:58 -0800 Wretch729 How do I grow perfect amazing fuji apples in Indiana? 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? They were like the size of a grapefruit and they had a soft foam wrapper protecting each perfect apple. The skin was the most flawless pink and when you cut them open it was crisp and white and incredibly delicious. I am sure they were very expensive because we only had them very occasionally. Now I live in the midwest and there are fuji apples in the grocery store but they are not at all the same. All apples here are about the same size and none of them are really super amazing. I am thinking about planting some apple trees and trying to replicate the dream apples of my youth. How do I do this? I am thinking that I will thin the apples to a very small number per tree and really coddle them, but I know nothing about apple farming. Does anyone know how those super fancy apples were produced?,2012:site.214011 Fri, 27 Apr 2012 17:33:54 -0800 steinwald Level 10 übervegan Can a man survive eating only black beans and apples? Assume also access to beer and multivitamin tablets. Beans can be cooked, but no spices. Apples may be sliced or peeled, but not cooked or mashed.,2012:site.208480 Fri, 17 Feb 2012 15:23:18 -0800 LiteOpera Apple Buttery Goodness 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. I'd like to do a jam, an apple butter, and a mustard. Jam? All set. Mustard? I'm experimenting, and it's turning out well so far. However, I'm having difficulty gauging what a good apple butter recipe looks like, perhaps because apple butter just isn't my thing. I've looked through AskMe and various websites. Unfortunately, that didn't really work and now I'm just asking you to give me your absolute <em>best</em> apple butter recipe as this is somewhat time sensitive - I'd like to get the apples processed while they're in season. I'd also like to request suggestions for a good name as well; in the past, I've given things rather silly "x-treme" names like Triple Berry Threat, Awesome Sauce, and the like. But for an apple-based product? I got nothin'.<br> <br> Barring that, I'm also interested in things that I should be making that you'd be thrilled to receive. Bonus points for things that ship well and/or don't leave much behind once they've been used.,2011:site.196364 Sun, 18 Sep 2011 21:34:08 -0800 daikaisho apple honeycrisp What's the most honeycrisp-like apple? Honeycrisps finally vanished from my supermarket a few weeks ago and I'm seriously hunting for an apple that can be my off-season replacement. What do you recommend for an apple that's as similar in taste and texture to honeycrisp (very sweet and very crunchy) as one can possibly get?<br> <br> Thank you!,2011:site.180235 Mon, 07 Mar 2011 13:14:10 -0800 anderjen Apples to delicious apples. 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? After extensive internet searches, I cannot find the specifics of this recipe, and due to a tight budget I don't really have room for experimentation. I'm also aware of Banana ice cream, in which a person grinds frozen bananas with nuts n' such to yield a simple wonder. What are other simple, dirt cheap and simple dessert recipes (in addition to this) that don't require flour or added sugar?,2011:site.178569 Tue, 15 Feb 2011 20:26:34 -0800 Philipschall This is not my delicious apple Have Fuji apples changed over the past 5 years or so? I used to love Fuji apples. I thought they were a perfect mix of sweet and tart, and were really firm and crunchy. <br> <br> But now, no. Whether organic and local or mass-farmed and far-shipped, they are watery and flavorless and only moderately crispy.<br> <br> I am not imagining this. What might've happened? Did the cultivar change? Can I find my old Fujis anywhere? If not, are there any other apple varieties that offer what I'm looking for?,2010:site.170078 Tue, 09 Nov 2010 16:50:31 -0800 TG_Plackenfatz Using an orchards-worth of apples? 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. The apples I've tried are edible, if rather tart, so I'd tend towards cooking with them rather than eating them raw. What would be a good way of using multiple crates of apples? If cooking/baking with them, can I just add more sugar to make up for the sourness?<br> <br> I have seen <a href="">this</a> question, but the apples mentioned there seemed to be definite eating varieties, which I'm not sure the ones I'm thinking about are.<br> <br> I'd quite like to try making (alcoholic) cider, but I don't have any of the equipment or a huge budget. What's the minimum of equipment required? Labour-intensiveness isn't a problem, as I can probably get a bunch of people involved.,2010:site.169606 Thu, 04 Nov 2010 11:48:39 -0800 Jakob Apples and Onions 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. My current idea is apples, onions, and bacon. Does anyone know exactly the ratios and cooking time? <br> <br> It seems to be a 1:1 for apples and onion, sauteeing the onion first in bacon fat, then adding apples and cooking for 15 minutes on the stove top. Wouldn't this make the apples mushy? How can I achieve a sweet and savory mixture with all the textures intact? Also, what kind of apple--I like Fuji and Gala for munching, but maybe something tarter for this? I'd also like to offer the kids <em>just</em> apples for a topping, maybe caramelized, so a good apple recommendation for that would be nice too, if you have one.<br> <br> I've seen <a href="">this recipe</a> from <a href="">this question</a>. Has anyone tried it?,2010:site.168490 Fri, 22 Oct 2010 16:51:30 -0800 pipti Looking for a New Yorker article about the man who knew his heirloom apples. 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? I remember the article discussing how, throughout New England and the Northwest, there are a lot of old, abandoned fruit trees, growing varieties of apples unlike anything in the super market. It was probably published withing the last six years.,2010:site.167813 Thu, 14 Oct 2010 20:48:12 -0800 unmake Autumn in a bottle Tips for making hard cider? I'm an experienced beer maker who wants to try cider. I have 10 gallons of it coming in from CT and my plan is to make two 5 gallon batches, one with refined white sugar added, and one with brown sugar.<br> <br> I'd like any tips or experiences with making cider, what did you do? How much sugar did you add? What kind of cider did you start with? Did you add citric acid for taste? What kind of yeast did you use? Did you add mulling spices? How long did it ferment in the primary, how long did it ferment in the secondary, and how long in the bottle? How'd it turn out? I've heard that cider can age on past 3 years and getter better in the bottles, any experiences with this?,2010:site.166137 Sun, 26 Sep 2010 10:53:36 -0800 splatta