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The Awful Reign of the Red Delicious (2014)

theatlantic.com

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Re: The Awful Reign of the Red Delicious (2014)

#141

Post by Mathnerd314 »

maxerickson wrote: post #50
Mathnerd314 wrote: post #48

Generally, you can rank apples based on fiber, sugar, and antioxidants. http://www.leonoredvorkin.com/henu/benapples.php Granny smith have more fiber: https://olumialife.com/knowledge/are-granny-smith-apples-the... Red delicious (particularly the dark red) have more antioxidants, although Granny smith is also high: http://www.healthextremist.com/comparing-apples-apples-antio... . Most of the antioxidants are in the s…

Why would you rank them on anything other than taste and texture?

Because taste and texture are obsolete; they don't really affect the outcomes of eating. Taste can be disguised with spices or condiments, and cooking and food processors will produce an edible texture out of almost anything. Nutritional variables are unaffected by these modifications, hence measure more of the underlying reality.

Re: The Awful Reign of the Red Delicious (2014)

#142

Post by mistercow »

Para2016 wrote: post #7
baldfat wrote: post #2

I 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.

The article mentioned that thicker skins on the apples make them less palatable when the interior is soggy/grainy textured. Personally, I like thicker skins but only on Jazz apples, which are tart and sweet. Red delicious are inferior in that the thick skin indeed covers an undesirable mouthful of mush.

Jazz apples are the only apples I buy anymore. They're a bit hard, but they're also the only apple that I actually have to stop myself from eating too many of. It's a shame that they can be harder to find than Fujis and Honeycrisps, which I find a lot more boring (but still miles better than the Red Delicious), but I think they're becoming a bit more common over time.

Re: The Awful Reign of the Red Delicious (2014)

#143

Post by mistercow »

dugmartin wrote: post #61

I'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 apples are an appropriate thing to be a little bit snobby about. There just really is a lot of difference between cultivars, and some of them are legitimately gross.

I think it would be one thing to be a snob to the extent of "I'll only eat this one cultivar from New Guinea which costs $30 apiece and must be ripened individually under a swan's left wing", but it's another to say "I only care for a few types of apple, and also screw the Red Delicious".

Re: The Awful Reign of the Red Delicious (2014)

#145

Post by shostack »

MegaDeKay wrote: post #57
VLM wrote: post #24

The 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…

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.

Looking to expand my Instant Pot repertoire... Mind sharing your recipe?

Re: The Awful Reign of the Red Delicious (2014)

#147

Post by mfarris »

cvwright wrote: post #85
orky56 wrote: post #13

I 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.

You need to try a Cortland. If only we could get them here on the West Coast...

YES. I grew up eating Cortlands in the midwest. Have never found one in the LA area.

Re: The Awful Reign of the Red Delicious (2014)

#148

Post by phillc73 »

wlesieutre wrote: post #100
tetraodonpuffer wrote: post #5

Earlier quoted context omitted.

Fuji are also good, but yeah, honeycrisp are definitely the tastiest apple I have ever eaten... I was brought up on galas and golden delicious and I had no idea that apples could taste as good as a honeycrisp does

xkcd has a good summary of apple options: https://xkcd.com/1766/

Not seen that one, and I don't really "get it." Granny Smiths, doing their own thing, are quite possibly my favourite eating apple.

Re: The Awful Reign of the Red Delicious (2014)

#149

Post by Angostura »

VLM wrote: post #24

The 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…

Do you not get Bramley apples over there? Large green cookers that are delightful for apple sauce?

Re: The Awful Reign of the Red Delicious (2014)

#150

Post by Angostura »

phillc73 wrote: post #148
wlesieutre wrote: post #100

Earlier quoted context omitted.

xkcd has a good summary of apple options: https://xkcd.com/1766/

Not seen that one, and I don't really "get it." Granny Smiths, doing their own thing, are quite possibly my favourite eating apple.

That and Cox's - again not sure if you get them in the states.
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