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Big Fridge

sherwood.news

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Re: Big Fridge

#11

Post by verisimi »

rob74 wrote: post #2

> And the rest of the world is increasingly asking why, if you can always get a Granny Smith apple in New York, can't you get one in Beijing or London? Can't you? Not sure about Beijing, but here in Germany you can get most types of apples year round (although they taste a bit better when they're actually fresh than after being shipped halfway around the world and/or spending a few months in cold storage). So I bet t…

You absolutely can get Granny smiths all year round in London, or anywhere in the UK.

My personal issue with them is they can be 'waxed' (sprayed with some sort of petroleum product) - but often they don't have this.

Re: Big Fridge

#12

Post by dhosek »

rob74 wrote: post #6
Rodeoclash wrote: post #5

Earlier quoted context omitted.

They're better as a cooking apple rather than directly eating them. Try making an apple crumble with granny smith apples next time and you'll notice that the sourness of the apple naturally offsets the sugar in the dessert.

That may be true, but for apples provided in offices, "baking a cake" is not the most frequent use case...

Obviously, you need to work in a different office!

Re: Big Fridge

#13

Post by ghaff »

twic wrote: post #4
pjc50 wrote: post #3

Earlier quoted context omitted.

I used to think that Granny Smith were British, because they're available in British shops all year round as the "default" green apple, but that turns out not to be the case. They're Australian. Hybridisation has allowed similar apples to be grown in the UK: https://www.theguardian.com/uk/2005/jan/11/research.sciencen... Conversely, there are lots of varieties that are suited to growing in the UK that have been negle…

I thought they only customers for green apples here were office catering managers who didn't actually have to eat the horrid things and just wanted an aesthetically pleasing display. But according to your first article: > But he warned that the popularity of green apples has plunged in recent years. Their market share has fallen to 10% as the sweeter varieties Braeburn and Gala have taken off. > "Granny Smith eaters…

Red Delicious and probably Golden Delicious, which have been around forever but have generally declined in popularity, are likely sweeter than any of Gala/Fuji/etc. varieties.

As another comment notes, Granny Smiths tend to be cooking apples for which they're very good.

Re: Big Fridge

#14

Post by TimMurnaghan »

Rodeoclash wrote: post #5
twic wrote: post #4

Earlier quoted context omitted.

I thought they only customers for green apples here were office catering managers who didn't actually have to eat the horrid things and just wanted an aesthetically pleasing display. But according to your first article: > But he warned that the popularity of green apples has plunged in recent years. Their market share has fallen to 10% as the sweeter varieties Braeburn and Gala have taken off. > "Granny Smith eaters…

They're better as a cooking apple rather than directly eating them. Try making an apple crumble with granny smith apples next time and you'll notice that the sourness of the apple naturally offsets the sugar in the dessert.

They're a (quite sour) eating apple. Bramleys are better cookers.

Re: Big Fridge

#15

Post by cchi_co »

verisimi wrote: post #11
rob74 wrote: post #2

> And the rest of the world is increasingly asking why, if you can always get a Granny Smith apple in New York, can't you get one in Beijing or London? Can't you? Not sure about Beijing, but here in Germany you can get most types of apples year round (although they taste a bit better when they're actually fresh than after being shipped halfway around the world and/or spending a few months in cold storage). So I bet t…

You absolutely can get Granny smiths all year round in London, or anywhere in the UK. My personal issue with them is they can be 'waxed' (sprayed with some sort of petroleum product) - but often they don't have this.

Wax-coated apples are generally safe to eat but I do not like it too. Just washing them in hot water.

Re: Big Fridge

#16

Post by calvinmorrison »

rob74 wrote: post #2

> And the rest of the world is increasingly asking why, if you can always get a Granny Smith apple in New York, can't you get one in Beijing or London? Can't you? Not sure about Beijing, but here in Germany you can get most types of apples year round (although they taste a bit better when they're actually fresh than after being shipped halfway around the world and/or spending a few months in cold storage). So I bet t…

Actually there's a cool startup my friend runs called Stella. There are warehouses the size of Shea Stadium filled with apples and totally sealed off in controlled air environments. Low oxygen etc .

His team builds IoT hardware sensors to detect "ripening" chemicals and report them back to the producers to reduce waste. The trick is to get the apples to market at just the right time

Re: Big Fridge

#17

Post by verisimi »

cchi_co wrote: post #15
verisimi wrote: post #11

Earlier quoted context omitted.

You absolutely can get Granny smiths all year round in London, or anywhere in the UK. My personal issue with them is they can be 'waxed' (sprayed with some sort of petroleum product) - but often they don't have this.

Wax-coated apples are generally safe to eat but I do not like it too. Just washing them in hot water.

Maybe. You get that this isn't wax often from bees, or some natural source? I think it's a fine plastic spray, the same stuff plastic bags are made from.

> The materials used to wax produce depend to some extent on regulations in the country of production and/or export. Both natural waxes (carnauba,[12] shellac, beeswax or resin[4]) and petroleum-based waxes (usually proprietary formulae)[3] are used, and often more than one wax is combined to create the desired properties for the fruit or vegetable being treated. Wax may be applied in a volatile petroleum-based solvent but is now more commonly applied via a water-based emulsion.[5] Blended paraffin waxes applied as an oil or paste are often used on vegetables.[7]

https://www.wikipedia.org/wiki/Fruit_waxing

Btw, shellac would make the apple non-vegan as it is made from insects.

Re: Big Fridge

#18

Post by twic »

dustincoates wrote: post #8
twic wrote: post #4

Earlier quoted context omitted.

I thought they only customers for green apples here were office catering managers who didn't actually have to eat the horrid things and just wanted an aesthetically pleasing display. But according to your first article: > But he warned that the popularity of green apples has plunged in recent years. Their market share has fallen to 10% as the sweeter varieties Braeburn and Gala have taken off. > "Granny Smith eaters…

I love granny smith, especially when paired with roquefort. Not sure what a B2/C is, though. (Pink ladies are still my favorite.)

Good point about having it with cheese. The anonymous melonomist of the Orange Pippin website [1] also points out that it's good in salads.

[1] https://www.orangepippin.com/varieties/apples/granny-smith

Re: Big Fridge

#19

Post by azubinski »

calvinmorrison wrote: post #16
rob74 wrote: post #2

> And the rest of the world is increasingly asking why, if you can always get a Granny Smith apple in New York, can't you get one in Beijing or London? Can't you? Not sure about Beijing, but here in Germany you can get most types of apples year round (although they taste a bit better when they're actually fresh than after being shipped halfway around the world and/or spending a few months in cold storage). So I bet t…

Actually there's a cool startup my friend runs called Stella. There are warehouses the size of Shea Stadium filled with apples and totally sealed off in controlled air environments. Low oxygen etc . His team builds IoT hardware sensors to detect "ripening" chemicals and report them back to the producers to reduce waste. The trick is to get the apples to market at just the right time

CA (controlled atmosphere) is relatively old multidisciplinary science, practice and huge businesses today.

https://en.wikipedia.org/wiki/Controlled_atmosphere

And, yes, thanks to CA fruits and vegetables are really fresh at shelves, because a CA is about controlling of natural processes of ripening. Till CA adoption USA imported about 90% apples out of season. Now less than 5% only.

It's one of the greatest invention and applied science over the past 100 years.

Re: Big Fridge

#20

Post by dustincoates »

twic wrote: post #18
dustincoates wrote: post #8

Earlier quoted context omitted.

I love granny smith, especially when paired with roquefort. Not sure what a B2/C is, though. (Pink ladies are still my favorite.)

Good point about having it with cheese. The anonymous melonomist of the Orange Pippin website [1] also points out that it's good in salads. [1] https://www.orangepippin.com/varieties/apples/granny-smith

That's usually where I'm pairing it with roquefort, although I'm not opposed to one bite of cheese, one bite of apple when I'm hungry and lazy.
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