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Big Fridge

sherwood.news

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Re: Big Fridge

#21

Post by SoftTalker »

ghaff wrote: post #13
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…

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.

Red Delicious are my least favorite. The skin is chewy and the fruit is mushy/mealy. I've never liked them.

Re: Big Fridge

#22

Post by b3ing »

SoftTalker wrote: post #21
ghaff wrote: post #13

Earlier quoted context omitted.

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.

Red Delicious are my least favorite. The skin is chewy and the fruit is mushy/mealy. I've never liked them.

Some older people like them as it’s easier to chew. It’s really great we have various types available in bite hardness and flavor (sweet to sour).

There’s a ton of types of corn, potatoes, chile but you mostly just see 1 type of corn and just 3 or 5 of the others in the US.

Re: Big Fridge

#23

Post by calvinmorrison »

azubinski wrote: post #19
calvinmorrison wrote: post #16

Earlier quoted context omitted.

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 inventio…

Exactly! Cold supply is very cool

Re: Big Fridge

#24

Post by ghaff »

b3ing wrote: post #22
SoftTalker wrote: post #21

Earlier quoted context omitted.

Red Delicious are my least favorite. The skin is chewy and the fruit is mushy/mealy. I've never liked them.

Some older people like them as it’s easier to chew. It’s really great we have various types available in bite hardness and flavor (sweet to sour). There’s a ton of types of corn, potatoes, chile but you mostly just see 1 type of corn and just 3 or 5 of the others in the US.

Yeah, supermarkets have a disproportionate number of apple varieties compared to pretty much everything else. Might be a couple varieties of local corn but more likely at a farm stand than the supermarket. 3 major categories of potatoes plus small ones. Yeah, maybe 5 kinds of chilis. My farm stand does have more varieties of things like eggplant and squash.

Re: Big Fridge

#25

Post by aidenn0 »

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.

The texture makes them terrible cooking apples; they basically turn into applesauce when cooked. I like Rome the best, but there are other good ones.

Re: Big Fridge

#26

Post by Ferret7446 »

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.

I suppose this is the time to ask, do people not peel/skin apples? It's common in Southeast Asian cultures; it always feels barbaric/rustic to bite straight into an apple, much the same as biting into an orange or banana.

Basically, the wax is a non-issue if you skin them.

Re: Big Fridge

#27

Post by eszed »

TimMurnaghan wrote: post #14
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.

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

++Bramleys. One of the things I miss about the UK.

Re: Big Fridge

#28

Post by PcChip »

Ferret7446 wrote: post #26
cchi_co wrote: post #15

Earlier quoted context omitted.

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

I suppose this is the time to ask, do people not peel/skin apples? It's common in Southeast Asian cultures; it always feels barbaric/rustic to bite straight into an apple, much the same as biting into an orange or banana. Basically, the wax is a non-issue if you skin them.

I’ve never heard of anyone peeling an apple. I’m from Texas, USA if that matters

Re: Big Fridge

#29

Post by twic »

dustincoates wrote: post #20
twic wrote: post #18

Earlier quoted context omitted.

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.

After posting that comment, i went to our office kitchen, and got a green apple and a mini babybel, and did much the same.

Re: Big Fridge

#30

Post by tome »

calvinmorrison wrote: post #23
azubinski wrote: post #19

Earlier quoted context omitted.

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 inventio…

Exactly! Cold supply is very cool

Wow, this is very interesting! Thanks for sharing. I've never heard of controlled atmosphere before but it makes sense. I always wondered how so much produce could always ben in a fresh state.
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