Kate Connally wrote:
> Janet wrote:
>> blake murphy wrote:
>>
>>> i have some sympathy for what you are saying, and when you give a
>>> recipe verbally, you know who you're talking to and what to omit.
>>>
>>> but when writing something down, the extra effort to make things
>>> explicit isn't that great, and the audience to whom it will be
>>> useful is probably greater. i think we've all read complaints about
>>> grandma's recipes where the amounts or procedures are vague because
>>> *she* didn't need to be reminded of them.
>>>
>>> your pal,
>>> blake
>>
>> It is also true that while it is a duh to assume that apples are
>> peeled for pie, it is not so obvious for, say applesauce, where the
>> skin is often left on to color it.
>
> Really? I've never heard of it in my soon-to-be 63 years on this
> planet. And I don't think I'd care for it. However, I still say
> that would be the exception, rather than the rule. So any applesauce
> recipes where they want the peels left on should state that.

I actually have always thought of "peels on" as the applesauce default. They
are removed by the food mill/applesauce mill after cooking.

But I admit I haven't made applesauce in eons and no longer own a food mill.
<G>