Red Delicious apples are also $1/lb at the grocery store, while other varieties are $1.67/lb to $3/lb.
The Awful Reign of the Red Delicious (2014)
131–140 of 175 posts
Re: The Awful Reign of the Red Delicious (2014)
#132For my money the best (somewhat) widely available apple for eating out of hand is the Ambrosia. Sweet, crisp, attractive in shape and appearance.
As production has increased I have noticed an uptick in mealy Ambrosias, but they can usually be identified by a slight softness.
Re: The Awful Reign of the Red Delicious (2014)
#133Earlier quoted context omitted.
We make apple sauce using our pressure cooker from the tart apples that grow in our area and freeze it instead of canning it. The taste is phenomenal, rendering store-bought inedible.
Growing up this is how we had apple sauce. It is so delicious and makes store bought totally unappealing. My mom made hers quite chunky making it ideally as a topping for homemade vanilla ice cream.
Mmmm, that sounds good. The first time HN has made me hungry.
Re: The Awful Reign of the Red Delicious (2014)
#134I happen to like Red Delicious since they produce a satisfying crunch without being tart (like green apples) or mushy (like gala). I'm surprised this article is using a personal preference to criticize an entire variety and industry.
I think the minutiae of which apple cultivars we should buy is a not so delicious red herring from a more important truth: the worst Asian pear I've ever had is far and away better than the best apple I've ever had. My wife swears by apples though so ¯\_(ツ)_/¯
Re: The Awful Reign of the Red Delicious (2014)
#135I HATED Red Delicious as a kid! Honey Crisp Apples are the best tasting apples I have ever eaten but they cost almost triple the price. Pink Ladies are also phenomenal. My 6 and 10 year old like them better then candy.
Pink Lady apples are awesome!
Re: The Awful Reign of the Red Delicious (2014)
#136Earlier quoted context omitted.
The patent and the royalty on Honeycrisp expired in 2008.
The University of Michigan blundered by marketing the apple under the varietal name; varietals are considered inherently generic under trademark rules and so ineligible for protection. A Pink Lady apple is actually a Cripps Pink, grown and picked in accordance with certain quality standards. Anyone can sell a Cripps Pink, but only licensees of Brandt's Fruit Trees Inc can sell a Pink Lady.
Alum here. Minnesota != Michigan. Boo.
Anecdotally, UMN has one of the best agriculture research programs in the world, and it's entirely based around figuring out how to grow really anything when first frost is early September (Minnesota).
Re: The Awful Reign of the Red Delicious (2014)
#137I'm not an apple snob but if you have a chance (and live in the right temperature zone) visit a local orchard and pick some random varieties to try. Here is Western Massachusetts you can get Cortland, Macoun, Empire, Mutsu, Spy, Spencer, Ida Reds, Paula Reds, Jersey Mac, Gravenstein, Redfree, Gingergold, Suncrisp, Rom Beauty, Jonagold and (probably) hundreds of other varieties. Some might be better for baking or cide…
I feel like those of us from the Northeast or from Washington actually are apple snobs. It's just so easy to be one if you've ever actually lived close-enough to orchards that big picked bags and baskets became your main apple supply for the whole early fall.
Re: The Awful Reign of the Red Delicious (2014)
#138The article seems oriented toward raw consumption, I like to experiment with food canning and I've made many single variety batches of applesauce to experiment with. Pure grannies are a little acidic to me. My kids like red delicious applesauce, for something thats basically sweet with a texture its not bad. Ida Red results in an extremely pale nearly white applesauce which is interesting looking but the taste is bor…
"Also there are USDA approved low/no sugar applesauce recipes but in the store you can only buy corn syrup or artificial sweetener applesauce."
I don't understand what you're saying here ... there are many, many national brands of applesauce that consist of just a single ingredient - apples. Santa Cruz is one, as is Cadia, as is the Whole Foods "365" brand ...
Re: The Awful Reign of the Red Delicious (2014)
#139Earlier quoted context omitted.
I've made apple sauce a few times for near-immediate consumption (over the course of maybe a week). There is a big, notable difference in taste and quality from the store-bought. Might be time to try canning it for longer term consumption. However, stores near here do carry a no sugar added bottle of applesauce. That's all we ever buy, and I can't imagine why they would even consider adding sugar/corn syrup. I like m…
> I can't imagine why they would even consider adding sugar/corn syrup Just about any commercial fruit processing is going to need a plan for standardizing brix. That usually will involve some form of sugar. In theory you could have very stringent requirements of your suppliers, but that will get expensive, and even if brix is good, you may need to deal with abnormal acidity in a batch.
Any Whole Foods in the US has several brands of applesauce with no ingredients other than apples. I'm sure even safeway has at least one.
If you are grocery shopping at the dollar store or walmart, perhaps your mileage varies...
Re: The Awful Reign of the Red Delicious (2014)
#140Earlier quoted context omitted.
Answering your question above: no, it is not.
Sure it does. If it becomes trivial to conjure the equivalent, then it doesn't matter if oil is gone. My framing is sloppy (because I only talk about the future value of oil rather than the cost of obtaining the equivalent), but I think the point survives it, because the value of oil would drop to the cost of obtaining the equivalent.
Your framing is exceedingly unclear, frankly.
I'm not sure if you're aggreeing with me, disagreeing with me, or purple the unicorn umbrella ran ran syzzygy!!!
If you've got a specific question or point you'd like to make, please make it or ask it.
But to clarify, my statements above are made in all earnestness and as my best-faith effort to model and understand the world I see.
You?