Apples

Sheldon said:

Bob Terwilliger said:

Do the bakeries get to choose the apple varieties, or are they
pre-cut "mystery apples"? Seems like if you can't control that
part of the equation you're once again dealing with the problem of
inconsistent apples.

Commercial dehy apples usually get a USDA grade (because they contain
anti-oxidants)

All fruit, fresh and dried contain nutritive anti-oxidants. Or, can
Sheldon mean preservatives to keep them from browning? Nothing is graded
depending on preservatives or nutritive anti-oxidants.

Quoted message said:

http://www.ams.usda.gov/standards/dhyaples.pdf

There's no mention of antioxidants on this site.

Quoted message said:

fresh apples mostly do not, usually only imports do.

Fresh fruit gets USDA grade labelling.
<http://www.ams.usda.gov/howtobuy/fruit.htm>
"Grade designations are most often seen on packages of pears and apples.
Other fruits occasionally carry the grade designations.

"U.S. Fancy Fancy means premium quality. Only a small percentage of
fruits are packed in this grade.

"U.S. No. 1 U.S. No. 1 means good quality and is the most commonly used
grade for most fruits.

"U.S. No. 2 and U.S. No. 3 U.S. No. 2 is noticeably superior to U.S. No.
3 which is the lowest grade practical to pack under normal commercial
conditions."

Apple grades and sizes:
<http://www.usapple.org/consumers/appleguide/grades.shtml>

Quoted message said:

The typical consumer may not realize it but the vast majority of
apples grown in the US get dehydrated,

<LOL> And the [censored] beat goes on...

"# Sixty-two percent of the 2002 U.S. apple crop was eaten as fresh fruit.
"# 39 percent of apples are processed into apple products; 21 percent of
this is for juice and cider."
<http://www.urbanext.uiuc.edu/apples/facts.html>

Looks like, lessee, 39% is made into apple products of which 21% is made
into juice. That leaves 18% that could be made into dehydrated apples.
That's a "vast majority"... right? On some planet.

Idiot.

Quoted message said:

same as most garlic... reason should be obvious to all but some
certain blowhard know-nothing dagos...

<LOL>

Quoted message said:

fresh apples rot, dehys have a shelf life of virtually forever.

Apples kept in cold houses last from one growing season to the next.
Farm families kept theirs over winter that way. Still do.

Quoted message said:

Most commercial food products containing apples use dehys (granulated
dehy apple is a biggie)... do yoose really think apples are only
used during apple harvest time... and it's cheaper to dehy than
refrigerate...

And more labor intensive, more energy intensive and more is lost to
processing. Apples are a cheap commodity, and other countries can
dehydrate them a lot more efficiently and cheaply than we can.

Dehydrated apples can only be used where the bite is more about the
pastry than the apples. Rehydrated apples don't eat like fresh-cooked.

Quoted message said:

and which do you think requires less warehouse space, and transport
costs. Dehy apples is a huge business, with strict controls. The
dehy factorys get first pick of the crop,

<LOL> Sure they do. Pretty apples aren't that important to the retail
trade, right? Bwah...

Quoted message said:

in fact they often specify the crop way in advance, years, many
years. Dehy apples are typically pie apples, that's what the dehy
factorys specify... do yoose really think the dehy factorys are going
to waste their resources drying crappy apples.

"Apple Usage Chart
"As amazingly versatile as apples are generally, some apples are better
than others for specific uses. The following is a general guide to
recommended apples uses, developed based on industry consensus. Personal
preferences may vary."
<http://www.usapple.org/consumers/appleguide/variety.shtml>

Quoted message said:

The reason dehy apples have more intense apple flavor is the same
reason many dehy foods do, anyone with even a modicum of food science
knowlege would know, they cannot be fully rehydrated.

They only have a more intense flavor if eaten out of hand. If
rehydrated, they just plump to near their original hydrated condition.
There's no concentration of flavor then. They can be overhydrated by
either osmotic pressure or diffusion.

Quoted message said:

Dehydration is the oldest food preservation method, dehy apples and
other dehy fruit have been prefered since before the first humans...
herbivores will almost always choose dehys first (unless there's a
drought)

They watch the weather channel in the evenings when chewing their cud.
That's how they know if there's a drought.

Quoted message said:

nutrition is more concentrated, and animals know it because so is the
aroma and flavor more concentrated as well...

<LOL> Herbivores eat plant materials. They tend not to be all that
fussy. The cattle on my farm eat anything they can chew. That leaves out
wild junipers, wild roses and teasels. Everything else is fair game.
Leaves on low-hanging branches. Drops (fruit of any kind that has fallen
from trees), grasses, flowers, saplings... Precisely where they're going
to find dehydrated fruit out in the fields is interesting to consider.
Like it'll be on the ground untouched long enough to dehydrate. No bugs
or birds on the farm, right?
Hilarious...

Quoted message said:

even a retarded monkey knows more than a WOP.

Both of whom appear to know more than a mentally diseased pen collector
ashamed of being Jewish and mind-rottingly bigoted.

Quoted message said:

Before knocking dehys for apple pie try it. You'll never go back.
And if you don't like my recipe, search the net, there are tons, all
slightly different... most all the back to basics type mags have
articles and recipes for dehys... in fact I urge you to develop your
own recipes... I only offered a starting point, a guide if you will,
which is what all recipes are... anyone implys there's only one way
to cook can't.

http://www.ams.usda.gov/standards/dhyaples.pdf

There's no mention of antioxidants on this site. Besides, it's for
processors, not customers.

Have a lovely day

Pastorio

Bob (this one) wrote:

<snip>

Quoted message said:

Quoted message said:

fresh apples rot, dehys have a shelf life of virtually forever.

Apples kept in cold houses last from one growing season to the next.
Farm families kept theirs over winter that way. Still do.

S****** has no clue as to how people store food in rural areas. Root
veggies, squashes, ruttabeger, and apples are routinely stored from one
growing season to the next. Perhaps he should familiarize himself with
*cold storage* as in *root cellars*. We are not fortunate enough to
have a root cellar because of the high water table. DH built an
insulated cold closet in the garage to store these types of produce.

Quoted message said:

Quoted message said:

Most commercial food products containing apples use dehys (granulated
dehy apple is a biggie)... do yoose really think apples are only
used during apple harvest time... and it's cheaper to dehy than
refrigerate...

And more labor intensive, more energy intensive and more is lost to
processing. Apples are a cheap commodity, and other countries can
dehydrate them a lot more efficiently and cheaply than we can.

Dehydrated apples can only be used where the bite is more about the
pastry than the apples. Rehydrated apples don't eat like fresh-cooked.

I can't comment on commercial dehydrated apples other than those in some
trail mixes. They are eaten in the dehydrated form. I routinely
dehydrate apple slices for snacking & floating in hot apple cider. I
can tell you they really don't rehydrate all that well. They certainly
would make a very decent apple pie!

Quoted message said:

Quoted message said:

and which do you think requires less warehouse space, and transport

<snip of S****** pie in the sky have no clue of an idea as usual
regarding this issue>

~patches~ said:

Bob (this one) wrote:

<snip>

Quoted message said:

Quoted message said:

fresh apples rot, dehys have a shelf life of virtually forever.

Apples kept in cold houses last from one growing season to the next.
Farm families kept theirs over winter that way. Still do.

S****** has no clue as to how people store food in rural areas. Root
veggies, squashes, ruttabeger, and apples are routinely stored from one
growing season to the next. Perhaps he should familiarize himself with
*cold storage* as in *root cellars*. We are not fortunate enough to
have a root cellar because of the high water table. DH built an
insulated cold closet in the garage to store these types of produce.

Many of the old farm houses around me have spring houses and cold
cellars. "Ripe" butter that's been stored under cold water for a few
months to develop its flavor is a product vanishing with the generations
that made their own, but every now and again, somebody gives me some.

He thinks he knows all about this rural living because he lives away
from the bright lights and city ways. <LOL> Right. He proves it new
every day.

Quoted message said:

Quoted message said:

Quoted message said:

Most commercial food products containing apples use dehys (granulated
dehy apple is a biggie)... do yoose really think apples are only
used during apple harvest time... and it's cheaper to dehy than
refrigerate...

And more labor intensive, more energy intensive and more is lost to
processing. Apples are a cheap commodity, and other countries can
dehydrate them a lot more efficiently and cheaply than we can.

Dehydrated apples can only be used where the bite is more about the
pastry than the apples. Rehydrated apples don't eat like fresh-cooked.

I can't comment on commercial dehydrated apples other than those in some
trail mixes. They are eaten in the dehydrated form. I routinely
dehydrate apple slices for snacking & floating in hot apple cider. I
can tell you they really don't rehydrate all that well. They certainly
would make a very decent apple pie!

Oh, they do, and it's a local tradition with farm families around here
to make dried apple pies and other sweet and savory apple dishes. This
is a large apple-growing area and has been for a long time.

Rehydrating them doesn't mean to restore them to the same state they
were in before drying. Cell walls are broken, so they won't hold water
as well. But they can hold a good bit of it. More if you thicken it a
bit with a combination of sugar and starch of some kind.

I don't much like the texture of rehydrated apples used in other
pastries. I've tried it in strudels and turnovers.

Quoted message said:

Quoted message said:

Quoted message said:

and which do you think requires less warehouse space, and transport

<snip of S****** pie in the sky have no clue of an idea as usual
regarding this issue>

....and so many others. He just makes it up and expects to get away with
it. Seems to *want* the abuse his foolishness invites. Sick, sick guy...

Pastorio

Kimberly said:

I'm looking for the very best apples (or combination of apples) to use
in plain old apple pie....I've used Granny Smith but Braeburn, Throme
Empire and Ida Red were also recommended. Anyone have an opinion?

Find the tartest apples you can and take it from there. I just found
a new one (to me) called a Pink Lady. It's a very good eating apple
and would make a decent pie too. Not as [censored] as the midwestern
McIntosh & Jonathans of my childhood, but very good all the same.

Lisa Smith said:

Granny Smith is such a [censored] apple it needs something sweet to give it
balance.

IMO, Granny Smith isn't all that "[censored]" and the sweet needed to
balance it is called sugar.

🙂

Wayne Boatwright said:

On Thu 03 Nov 2005 04:42:49p, sarah bennett wrote in rec.food.cooking:

Quoted message said:

Quoted message said:

I like a mix, Jonagolds, Golden Delicious, Braeburns with Granny Smith
(not all at the same time!, just something mixed with the Granny
Smith). The Granny Smith is such a [censored] apple it needs something sweet
to give it balance. At the same time it provides a bit of tartness that
gives the pie a little bit more complexity.

Lisa aka Pagemaster

I use granny smith exclusively, but I like a [censored] pie 🙂

If anyone gets stuck with bland apples, try adding 1/2 - 1 cup of fresh raw
cranberries. Makes an amazing pie.

I few squirts of fresh lemon juice perks it up too.

On Sat 05 Nov 2005 09:43:28a, sf wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Thu 03 Nov 2005 04:42:49p, sarah bennett wrote in rec.food.cooking:

Quoted message said:

> I like a mix, Jonagolds, Golden Delicious, Braeburns with Granny
> Smith (not all at the same time!, just something mixed with the
> Granny Smith). The Granny Smith is such a [censored] apple it needs
> something sweet to give it balance. At the same time it provides a
> bit of tartness that gives the pie a little bit more complexity.
>
> Lisa aka Pagemaster
>
>

I use granny smith exclusively, but I like a [censored] pie 🙂

If anyone gets stuck with bland apples, try adding 1/2 - 1 cup of
fresh raw cranberries. Makes an amazing pie.

I few squirts of fresh lemon juice perks it up too.

Yes, an excellent picker-upper!

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"sf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Kimberly said:

I'm looking for the very best apples (or combination of apples) to use
in plain old apple pie....I've used Granny Smith but Braeburn, Throme
Empire and Ida Red were also recommended. Anyone have an opinion?

Find the tartest apples you can and take it from there. I just found
a new one (to me) called a Pink Lady. It's a very good eating apple
and would make a decent pie too. Not as [censored] as the midwestern
McIntosh & Jonathans of my childhood, but very good all the same.

Yep, Pink Ladies are one of my newest discoveries; I've mentioned 'em in
several previous posts. They're tasty, make great applesauce (not yet made
a pie) and look "right purty" too, with their hint of pink blush. They're
an ingredient in a Chipotle Apple Nut Cake I'm in the process of making
right now.

Spitz
--
"Home, James, and don't spare the horses!"

Bob (this one) said:

~patches~ said:

Bob (this one) wrote:

<snip>

Quoted message said:

> fresh apples rot, dehys have a shelf life of virtually forever.

Apples kept in cold houses last from one growing season to the next.
Farm families kept theirs over winter that way. Still do.

S****** has no clue as to how people store food in rural areas. Root
veggies, squashes, ruttabeger, and apples are routinely stored from
one growing season to the next. Perhaps he should familiarize himself
with *cold storage* as in *root cellars*. We are not fortunate enough
to have a root cellar because of the high water table. DH built an
insulated cold closet in the garage to store these types of produce.

Many of the old farm houses around me have spring houses and cold
cellars. "Ripe" butter that's been stored under cold water for a few
months to develop its flavor is a product vanishing with the generations
that made their own, but every now and again, somebody gives me some.

He thinks he knows all about this rural living because he lives away
from the bright lights and city ways. <LOL> Right. He proves it new
every day.

Quoted message said:

Quoted message said:

> Most commercial food products containing apples use dehys (granulated
> dehy apple is a biggie)... do yoose really think apples are only
> used during apple harvest time... and it's cheaper to dehy than
> refrigerate...

And more labor intensive, more energy intensive and more is lost to
processing. Apples are a cheap commodity, and other countries can
dehydrate them a lot more efficiently and cheaply than we can.

Dehydrated apples can only be used where the bite is more about the
pastry than the apples. Rehydrated apples don't eat like fresh-cooked.

I can't comment on commercial dehydrated apples other than those in
some trail mixes. They are eaten in the dehydrated form. I routinely
dehydrate apple slices for snacking & floating in hot apple cider. I
can tell you they really don't rehydrate all that well. They
certainly would make a very decent apple pie!

Oh, they do, and it's a local tradition with farm families around here
to make dried apple pies and other sweet and savory apple dishes. This
is a large apple-growing area and has been for a long time.

Well, I stand corrected and will have to try a pie using dehydrated
apples. I normally can up jars of apple pie filling. We are in a large
apple-growing area as well. Getting apples from the orchards year round
is not a problem so I never thought of dehydrating for apple pies.

Quoted message said:

Rehydrating them doesn't mean to restore them to the same state they
were in before drying. Cell walls are broken, so they won't hold water
as well. But they can hold a good bit of it. More if you thicken it a
bit with a combination of sugar and starch of some kind.

I don't much like the texture of rehydrated apples used in other
pastries. I've tried it in strudels and turnovers.

Quoted message said:

Quoted message said:

> and which do you think requires less warehouse space, and transport

<snip of S****** pie in the sky have no clue of an idea as usual
regarding this issue>

....and so many others. He just makes it up and expects to get away with
it. Seems to *want* the abuse his foolishness invites. Sick, sick guy...

Amen 🙂

Quoted message said:

Pastorio

Spitzmaus said:

Yep, Pink Ladies are one of my newest discoveries; I've mentioned 'em in
several previous posts.

Exactly, WHO are you? Are you another morphed regular poster who
neglected to mention morphing?

sf said:

Spitzmaus said:

Yep, Pink Ladies are one of my newest discoveries; I've mentioned 'em in
several previous posts.

Exactly, WHO are you? Are you another morphed regular poster who
neglected to mention morphing?

Spitzmaus posted all of five (5) times in as many days... a
NEWBIE-LIAR.

Sheldon

"sf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Spitzmaus said:

Yep, Pink Ladies are one of my newest discoveries; I've mentioned
'em in
several previous posts.

Exactly, WHO are you? Are you another morphed regular poster who
neglected to mention morphing?

Yers!!

O gets out her bright light and shines it in Spitsmaus' eyes and winks
at sf!!!

Ve haf vays off makink you talk

"Ophelia" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"sf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Spitzmaus said:

Yep, Pink Ladies are one of my newest discoveries; I've mentioned
'em in
several previous posts.

Exactly, WHO are you? Are you another morphed regular poster who
neglected to mention morphing?

Yers!!

O gets out her bright light and shines it in Spitsmaus' eyes and winks
at sf!!!

Ve haf vays off makink you talk

I don't morph, nor do I lie; I do, however, talk . . . if motivated to do
so.

Spitz
--
"Home, James, and don't spare the horses!"

Spitzmaus said:

"Ophelia" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"sf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sat, 5 Nov 2005 10:44:09 -0800, Spitzmaus wrote:

> Yep, Pink Ladies are one of my newest discoveries; I've mentioned
> 'em in
> several previous posts.

Exactly, WHO are you? Are you another morphed regular poster who
neglected to mention morphing?

Yers!!

O gets out her bright light and shines it in Spitsmaus' eyes and winks
at sf!!!

Ve haf vays off makink you talk

I don't morph, nor do I lie

Google says you lie.

Sheldon

Sheldon said:

Spitzmaus said:

"Ophelia" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"sf" <[email hidden]> wrote in message
news:[email hidden]...
> On Sat, 5 Nov 2005 10:44:09 -0800, Spitzmaus wrote:
>
>> Yep, Pink Ladies are one of my newest discoveries; I've mentioned
>> 'em in
>> several previous posts.
>
> Exactly, WHO are you? Are you another morphed regular poster who
> neglected to mention morphing?

Yers!!

O gets out her bright light and shines it in Spitsmaus' eyes and

winks

Quoted message said:

Quoted message said:

Quoted message said:

at sf!!!

Ve haf vays off makink you talk

I don't morph, nor do I lie

Google says you lie.

Sheldon

And Google sez " . . . ennui is the scourge of the fashionable world . . . "

Spitz
--
"Home, James, and don't spare the horses!"

Goomba38 said:

Bob (this one) wrote:

Quoted message said:

Seems to *want* the abuse his foolishness invites. Sick, sick guy...

Quoted message said:

Pastorio

And it seems to me you have a strong need to be seen as someone who
knows it all too.

Your stupid sentence reminds me of something a particularly dense and
ignorant employee of mine once said about another employee she thought
was conceited. She said, "He just thinks he's too good to be true." Went
to the same school, did you?

Quoted message said:

At least he doesn't cross post his rants.

What a wonderful recommendation for anyone. He talks pure error-filled
[censored], bigoted hatred, malicious unprovoked attacks and plagiarized
articles, but at least he doesn't cross post them. Idiot.

If you have a spare minute, could you please bite me? You seem to be
even more fixated than Shecky, your hero that you keep supporting,
either in spite of his vomitous Nazi bigotry or because of it.

Your opinion of me is supremely unimportant. But it would be good if
there was a modicum of either intelligence or the recognition of recent
history. I did crosspost in the past. Within the past week I
accidentally did and apologized for it.

If I want to be seen as anything, it's as someone who values facts over
prattle. Unlike both you and Sheldon. I don't know how many times you've
taken these contentless shots at me - who counts the evidence of your
stupidity; it would be a full-time job - but it's enough that it
indicates you're as intellectually bankrupt as he is.

Have a wonderful day.

Pastorio

~patches~ said:

Bob (this one) said:

~patches~ said:

I can't comment on commercial dehydrated apples other than those in
some trail mixes. They are eaten in the dehydrated form. I
routinely dehydrate apple slices for snacking & floating in hot apple
cider. I can tell you they really don't rehydrate all that well.
They certainly would make a very decent apple pie!

Oh, they do, and it's a local tradition with farm families around here
to make dried apple pies and other sweet and savory apple dishes. This
is a large apple-growing area and has been for a long time.

Well, I stand corrected and will have to try a pie using dehydrated
apples.

Merely suggesting an alternative view. Depending on what you rehydrate
the apples in, you can add wonderful other flavors to the pie. I've done
it with pineapple juice and added a layer of custard on top. Wow. Apple
juice, of course. But apple juice with a good dash of apple jack is
better. There are lots of recipes floating around for dried apple pie.
Not a mainstream item, but good.

Pastorio

I normally can up jars of apple pie filling. We are in a large

Quoted message said:

apple-growing area as well. Getting apples from the orchards year round
is not a problem so I never thought of dehydrating for apple pies.

Bob (this one) said:

~patches~ said:

Bob (this one) said:

~patches~ wrote:

> I can't comment on commercial dehydrated apples other than those in
> some trail mixes. They are eaten in the dehydrated form. I
> routinely dehydrate apple slices for snacking & floating in hot
> apple cider. I can tell you they really don't rehydrate all that
> well. They certainly would make a very decent apple pie!

Oh, they do, and it's a local tradition with farm families around
here to make dried apple pies and other sweet and savory apple
dishes. This is a large apple-growing area and has been for a long time.

Well, I stand corrected and will have to try a pie using dehydrated
apples.

Merely suggesting an alternative view. Depending on what you rehydrate
the apples in, you can add wonderful other flavors to the pie. I've done
it with pineapple juice and added a layer of custard on top. Wow. Apple
juice, of course. But apple juice with a good dash of apple jack is
better. There are lots of recipes floating around for dried apple pie.
Not a mainstream item, but good.

Pastorio

I wonder how they would be rehydrated with Canadian whiskey. And then
made into a pie...

Best regards,
Bob

zxcvbob said:

Bob (this one) said:

~patches~ said:

Bob (this one) wrote:

> ~patches~ wrote:
>
>> I can't comment on commercial dehydrated apples other than those in
>> some trail mixes. They are eaten in the dehydrated form. I
>> routinely dehydrate apple slices for snacking & floating in hot
>> apple cider. I can tell you they really don't rehydrate all that
>> well. They certainly would make a very decent apple pie!
>
> Oh, they do, and it's a local tradition with farm families around
> here to make dried apple pies and other sweet and savory apple
> dishes. This is a large apple-growing area and has been for a long
> time.

Well, I stand corrected and will have to try a pie using dehydrated
apples.

Merely suggesting an alternative view. Depending on what you rehydrate
the apples in, you can add wonderful other flavors to the pie. I've
done it with pineapple juice and added a layer of custard on top. Wow.
Apple juice, of course. But apple juice with a good dash of apple jack
is better. There are lots of recipes floating around for dried apple
pie. Not a mainstream item, but good.

I wonder how they would be rehydrated with Canadian whiskey. And then
made into a pie...

<LOL> I don't think I'd bake it in a gas oven.

Pastorio

Nexis said:

"Kimberly" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'm looking for the very best apples (or combination of apples) to use
in plain old apple pie....I've used Granny Smith but Braeburn, Throme
Empire and Ida Red were also recommended. Anyone have an opinion?

If you can find Ida Reds, they make an awesome pie. I usually mix apples,
like a couple Granny Smith, a few Ida Reds (when I can find them), and maybe
a Jonagold. I like the variations in texture and flavor.

Is it my imagination? I looked up Ida Red and one of the pictures
make it look just like the Pink Ladys I bought!

http://www.pinkladyusa.com/pinkconsum.htm
Pink Lady is a cross between the Golden Delicious and the Lady
Williams apple.

http://horticulture.missouri.edu/apple/idared.htm
Ida Red is either a cross between Red Delicious and McIntosh or
Jonathan and Wagener... the stories vary.