Helpful person wrote:
>
> I've never understood why people buy MacIntosh apples. They are not
> good for eating and there are better tart apples for cooking.

Red Delicious is all I ever care for....for eating or for pie.

G.

In article >, Gary > wrote:

> Helpful person wrote:
> >
> > I've never understood why people buy MacIntosh apples. They are not
> > good for eating and there are better tart apples for cooking.
>
> Red Delicious is all I ever care for....for eating or for pie.
>
> G.

Slate.com had a flow chart of apple varieties. Red delicious was rated
as suitable to feed horses, since they couldn't tell the difference.
They are pretty apples, but that's about it. All of the flavor and
texture has been bred out of them. Washington state orchards have been
pulling out RD trees and replacing them with more palatable varieties.

Cindy

--
C.J. Fuller

Delete the obvious to email me

Cindy Fuller wrote:
>
> Slate.com had a flow chart of apple varieties. Red delicious was rated
> as suitable to feed horses, since they couldn't tell the difference.
> They are pretty apples, but that's about it.

LOL! "Geee, Wilbur!"

hey I like them best.

In article
>
,
Cindy Fuller > wrote:

>
> Slate.com had a flow chart of apple varieties. Red delicious was rated
> as suitable to feed horses, since they couldn't tell the difference.
> They are pretty apples, but that's about it. All of the flavor and
> texture has been bred out of them.

Cindy and I have compared notes and disagree on Apples. I like Red
Delicious apples better than most other supermarket varieties. McIntosh
apples, which many people cite as an excellent eating variety, just
don't agree with me. There's something in them which actually makes me
slightly nauseous. Most other varieties I can tolerate, but I don't
like the really tart ones.

The best use for these things is the apple sauce and apple cake which
Cindy makes. A piece of that cake is calling out to me right now.

"There's no explaining taste..."

--
Julian Vrieslander

On Wed, 24 Oct 2012 15:11:27 -0700, Cindy Fuller
> wrote:

> Slate.com had a flow chart of apple varieties.

You're a better Googler than I am.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

Cindy Fuller wrote:
> In >, > wrote:
>
>> Helpful person wrote:
>>>
>>> I've never understood why people buy MacIntosh apples. They are not
>>> good for eating and there are better tart apples for cooking.
>>
>> Red Delicious is all I ever care for....for eating or for pie.
>>
>> G.
>
> Slate.com had a flow chart of apple varieties. Red delicious was rated
> as suitable to feed horses, since they couldn't tell the difference.
> They are pretty apples, but that's about it. All of the flavor and
> texture has been bred out of them. Washington state orchards have been
> pulling out RD trees and replacing them with more palatable varieties.
>
> Cindy
>

I really really hate the dumbing down of produce--and of meat
(thinking of lamb).

On Sun, 28 Oct 2012 06:57:40 -0600, "Jean B." > wrote:

> I really really hate the dumbing down of produce--and of meat
> (thinking of lamb).

Dumbing down of lamb? Are you talking about all the imported lamb in
grocery stores? It's a shame that American lamb is so rare that we
have to go to a specialty butcher just to buy it. "Real" American
lamb is so darned expensive that I mainly eat it in restaurants
because I might as well have someone else cook it for me at those
prices. It's up in the breast of duck category for me. I'd love to
cook it at home, but when it's sold in double digits nearing $20 -
that's a restaurant dish for me.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

sf wrote:
> On Sun, 28 Oct 2012 06:57:40 -0600, "Jean > wrote:
>
>> I really really hate the dumbing down of produce--and of meat
>> (thinking of lamb).
>
> Dumbing down of lamb? Are you talking about all the imported lamb in
> grocery stores? It's a shame that American lamb is so rare that we
> have to go to a specialty butcher just to buy it. "Real" American
> lamb is so darned expensive that I mainly eat it in restaurants
> because I might as well have someone else cook it for me at those
> prices. It's up in the breast of duck category for me. I'd love to
> cook it at home, but when it's sold in double digits nearing $20 -
> that's a restaurant dish for me.

I am speaking of lamb that barely tastes like lamb, apparently in
the hopes that it would appeal to more people. I LOVE lamb.
Lamby lamb. Yes, price is an issue though. My riblets didn't
cost an arm and a leg, but they were extremely fatty. In days of
yore, they had a better ratio of meat to fat.
>

On Oct 28, 1:36*pm, "Jean B." > wrote:
> sf wrote:
> > On Sun, 28 Oct 2012 06:57:40 -0600, "Jean > *wrote:
>
> >> I really really hate the dumbing down of produce--and of meat
> >> (thinking of lamb).
>
> > Dumbing down of lamb? *Are you talking about all the imported lamb in
> > grocery stores? *It's a shame that American lamb is so rare that we
> > have to go to a specialty butcher just to buy it. *"Real" American
> > lamb is so darned expensive that I mainly eat it in restaurants
> > because I might as well have someone else cook it for me at those
> > prices. *It's up in the breast of duck category for me. *I'd love to
> > cook it at home, but when it's sold in double digits nearing $20 -
> > that's a restaurant dish for me.
>
> I am speaking of lamb that barely tastes like lamb, apparently in
> the hopes that it would appeal to more people. *I LOVE lamb.
> Lamby lamb. *Yes, price is an issue though. *My riblets didn't
> cost an arm and a leg, but they were extremely fatty. *In days of
> yore, they had a better ratio of meat to fat.
>

Lamb riblets were half lean and half fat 25 years ago -- are they
worse now?

I'll buy legs, bone them, and cut the meat up for curry.

spamtrap1888 wrote:
> On Oct 28, 1:36 pm, "Jean > wrote:
>> sf wrote:
>>> On Sun, 28 Oct 2012 06:57:40 -0600, "Jean > wrote:
>>
>>>> I really really hate the dumbing down of produce--and of meat
>>>> (thinking of lamb).
>>
>>> Dumbing down of lamb? Are you talking about all the imported lamb in
>>> grocery stores? It's a shame that American lamb is so rare that we
>>> have to go to a specialty butcher just to buy it. "Real" American
>>> lamb is so darned expensive that I mainly eat it in restaurants
>>> because I might as well have someone else cook it for me at those
>>> prices. It's up in the breast of duck category for me. I'd love to
>>> cook it at home, but when it's sold in double digits nearing $20 -
>>> that's a restaurant dish for me.
>>
>> I am speaking of lamb that barely tastes like lamb, apparently in
>> the hopes that it would appeal to more people. I LOVE lamb.
>> Lamby lamb. Yes, price is an issue though. My riblets didn't
>> cost an arm and a leg, but they were extremely fatty. In days of
>> yore, they had a better ratio of meat to fat.
>>
>
> Lamb riblets were half lean and half fat 25 years ago -- are they
> worse now?
>
> I'll buy legs, bone them, and cut the meat up for curry.

Right re years ago. These must have been 1/5th meat. The only
reason I got them is because I had a hankering for a recipe I used
to make. Shudder at the fat. Hmmm. Maybe the little farms that
raise the critters will have better-quality riblets.

Jean B. wrote:
>
> I am speaking of lamb that barely tastes like lamb, apparently in
> the hopes that it would appeal to more people. I LOVE lamb.
> Lamby lamb. Yes, price is an issue though. My riblets didn't
> cost an arm and a leg, but they were extremely fatty. In days of
> yore, they had a better ratio of meat to fat.

Consider trying goat. It's less popular and less available but it also
hasn't seen the extra selective breeding to reduce the amount of flavor.

Doug Freyburger wrote:
> Jean B. wrote:
>>
>> I am speaking of lamb that barely tastes like lamb, apparently in
>> the hopes that it would appeal to more people. I LOVE lamb.
>> Lamby lamb. Yes, price is an issue though. My riblets didn't
>> cost an arm and a leg, but they were extremely fatty. In days of
>> yore, they had a better ratio of meat to fat.
>
> Consider trying goat. It's less popular and less available but it also
> hasn't seen the extra selective breeding to reduce the amount of flavor.

Oh!!!!! What a great idea! I LOVE goat--and I have markets near
here where I can buy it too. (I find myself wishing I had some
goat stew [using that word rather broadly] right now.)

On Oct 28, 2:34*pm, spamtrap1888 > wrote:
> I'll buy legs, bone them, and cut the meat up for curry.

Try using the shoulder instead, it has a much better flavor. However,
the downside is the time spent trimming the fat compared to leg.

http://www.richardfisher.com