Text 4049, 159 rader
Skriven 2013-08-30 09:24:28 av Dave Drum (1:261/38)
   Kommentar till text 4028 av Michael Loo (1:123/140)
Ärende: Temperate Fruits
========================
MICHAEL LOO Said to DAVE DRUM about fruit, temperate 74


ML>  DD> I dunno where you are getting your apples - but, suffice it to
ML>  DD> say that in my considered opinion you are full of prunes on
ML>  DD> this.

ML> Find me a decent apple with national distribution, one that is
ML> anywhere near as good as my childhood apples, and I will
ML> compensate you well.

I don't buy stupormarkup apples - having been disappointed each and every time
I have done so.

ML>  -=> Dave Drum said to Dale Shipp <=-

ML>  DD> My favourites are available from local orchards and the
ML>  DD> occasional back yard apple tree. They are Baldwin, Grimes
ML>  DD> Golden, Jonathan, the ever popular McIntosh, Northern Spy, and
ML>  DD> Red Delicious.

ML> I doubt there is a Baldwin tree in New England since a series of
ML> bad cold spells back in the late '70s or early '80s. They were
ML> bar none my favorite apple. Your others I am not particularly
ML> fond of. I cite the Red Delicious and McIntosh as examples of
ML> the degradation of which I spoke earlier.

I didn't know that about the Baldwins - although, if there was a potential for
profit some thrifty Yanqui would work on re-establishing an orchard of Baldwins
from someplace where they did survive. Such as Charlie [OOPS, Now Robert &
LaVerne] Malham's Orchard (17218 Shipman Road; Carlinville, IL 62626)

ML> By the way, in my experiments I found three examples at the
ML> club at Newark Airport, admittedly an arid source. The Golden
ML> Delicious, a variety I have always hated (admirable aroma in
ML> the past that now has pretty much gone away, but the texture
ML> was always bad), I will save until tomorrow, when I am on the
ML> verge of starvation. The Red Delicious was juicy and had a
ML> nice snap, but its flavor was nonexistent, despite its chins
ML> being very pronounced the way the best examples are supposed
ML> to be. The Granny was mild in flavor but fairly juicy. Not bad
ML> eating compared to most Grannys I have had this millennium,
ML> but still nothing I would ever pay for.

In matters like fruits, melons, or indeed most produce I believe in buy fresh,
buy local - for the most part.

Those were, no doubt, stupormarkup apples chosen for their shipability and
marketability. And not for their palatability. Virginia is home to a number of
apple growing regions. Especially around the DeeCee area -
http://www.applejournal.com/va02.htm where you might score some decent tasting
apples -- including another of my favoured varieties which I forgot to mention
in previous postings -- Winesap.

ML>  DD> Grapes good for eating (or jellies/jams) do not tend to make
ML>  DD> good wine. Concord being an excellent example. Mogen David, by
ML>  DD> definition, not being good wine. Just Kosher.

ML> There are few things more worth putting into one's mouth than
ML> a ripe Chardonnay grape. Riesling is nice, too, and Zinfandel
ML> is not bad, though the skins are problematic, as they seem to
ML> tend to be with red wine grapes (most of which are too acidy
ML> and tannic to make good eating grapes). Concord I disagree with
ML> as they taste as terrible eaten out of hand as they do in the
ML> form of wine. Jam is a good way to eat them, as their flavor is
ML> undeniably intense, and sugar covers a multitude of sins.

Concords are descended from the Fox Grape. Most of what is called Concord
around here (and which may not be truly accurate) are Vitis labrusca (Fox)
crossed with Vitis aestivalis aestivalis (Summer Grape)

I have enjoyed eating Concord grapes a number of times - not just the Central
Illinois variant. The last time I ate Concords out of hand was in Westfield, NY
- more-or-less on the shores of Lake Erie ... some years past.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Byzantine Dolmathes (Stuffed Grape Leaves)
 Categories: Lamb/mutton, Vegetables, Rice, Nuts, Wine
      Yield: 60 Servings

      1    Jar grape leaves; or fresh

MMMMM--------------------------FILLING-------------------------------
      2 tb Oil
      1 lb Ground lamb or beef
      2 md Onions; chopped
      1 cl Garlic; pressed
      2 c  Water
    1/2 c  Tomato sauce
      1 c  Rice
      2 tb Chopped mint
      2 tb Chopped parsley
    1/2 ts Salt
           Pepper
    1/8 ts Cinnamon
    1/2 c  Currants
    1/4 c  Port wine
    1/4 c  Pine nuts or walnuts
      2 c  Water
      1    Lemon; juice only

MMMMM---------------------------SAUCE--------------------------------
      3 lg Eggs
      2    Lemons; strained juice only
      1 c  Hot broth

  If using canned grape leaves, rinse off brine by floating
  leaves in a basin of cold water. Prepare fresh vine leaves
  by pouring a cup of boiling water over them in a bowl.
  Drain. Spread 5 or 6 leaves out at a time on a flat surface.
  Lay leaf stem side up. Snip off stem with kitchen shears.

  MAKE FILLING: Heat oil in large frying pan. Fry meat, onions
  and garlic on medium heat for 5 minutes, mixing it as it
  cooks. Add water and remaining ingredients. Bring to a boil.
  Cover. Reduce heat to simmer and cook 10 minutes, until
  water is absorbed. Set aside until cool enough to handle.
  Put 1 teaspoon of filling near stem. Bring left side of leaf
  towards center, then bring right side towards center. They
  will not always meet. Pick up stem end of leaf, tucking in
  the filling. Roll away from you. It will be an oblong roll
  like a sausage.

  Line the bottom of a large skillet with 4 leaves. Place each
  roll so that the tucked under end is on the bottom. Arrange
  each roll snugly, one next to the other, until all the
  leaves (except 3), and filling are gone. Place these leaves
  flat on top of rolls. Place a flat dish on top of rolls also
  to prevent their unravelling during cooking.

  Add water and lemon juice. Bring to a boil. Cover. Reduce
  heat to simmer and cook 45 minutes. When done, remove pot
  from fire. Make Egg and Lemon Sauce and add to broth
  immediately or serve without sauce either cold as an
  appetizer or as a hot entree.

  EGG AND LEMON SAUCE: Beat eggs until thick and light yellow,
  at least 5 minutes, with an electric beater or 10 to 15
  minutes by hand. Add juice slowly, beating all the while.
  Mix 1 cup hot broth into beaten eggs, stirring it in quickly
  with spoon (or wire whisk) so heat will not curdle the eggs.
  Cook over very low heat until thickened.

  From: "The Complete Greek Cookbook" by Theresa Karas
  Yianilos. Avenel Books, New York.

  Typed for you by Karen Mintzias

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Democracy: The worship of jackals by jackasses. - H. L. Mencken

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)