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nafex - Re: [nafex] Re: low acid apple

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  • From: Thomas Olenio <tolenio@sentex.net>
  • To: <nafex@yahoogroups.com>
  • Subject: Re: [nafex] Re: low acid apple
  • Date: Fri, 3 Aug 2001 10:13:42 -0400 (EDT)

Hi,

That would be the U.S. government. I am allowed to poke at them as I am a
U.S. citizen. (smile)

Regards,
Tom

--
Thomas Olenio
Ontario, Hardiness Zone 6a

On Fri, 3 Aug 2001, Larry Stark wrote:

> Would that be the US or the Canadian government?
> Larry Stark
>
> -----Original Message-----
> From: Thomas Olenio <tolenio@sentex.net>
> To: nafex@yahoogroups.com <nafex@yahoogroups.com>
> Date: Friday, August 03, 2001 8:55 AM
> Subject: Re: [nafex] Re: low acid apple
>
>
> Hi,
>
> Have to chime in on the salt issue.
>
> I have read that recent studies indicate that salt is not the "bad guy"
> that the governmnet has painted it to be for the past 50 years.
> However,
> the government is so invested and entrenched in it's own hype it refuses
> to change it's postion.
>
> Guess they figure if they admit they have been wrong for 50 years we
> will
> wonder what else they are wrong about. (smile)
>
> Ciao for now,
> Tom
>
> --
> Thomas Olenio
> Ontario, Hardiness Zone 6a
>
> On Fri, 3 Aug 2001 edforest55@hotmail.com wrote:
>
> > My first impression was Lodi also, due to the color and the blandness
> > of the yellow ones. I personally like green Lodi apples eaten fresh,
> > when they have a bit of tartness and texture to them.
> > We used to eat green apples with salt when I was a young boy despite
> > my mother's warning that the salt was a bad idea. They sure were good
> > though, these days I have to agree with my mother about the salt.
> >
> > Kevin B
> >
> >
> >
> > --- In nafex@y..., "David Doud" <doudone@n...> wrote:
> > > Possibly 'Lodi' - an 'improved' Transparent introduced because it's
> > slightly
> > > earlier and bigger - tip-off is that it didn't lose its shape in
> > cooking -
> > > Transparent cooks into a very smooth sauce quickly - Lodi does not
> > and is
> > > therefore a source of dissapointment to people when misrepresented
> > as
> > > Transparent -
> > > ----- Original Message -----
> > > From: "Kieran or Donna" <redherring@t...>
> > > To: <nafex@y...>
> > > Sent: Thursday, August 02, 2001 2:45 PM
> > > Subject: [nafex] Re: low acid apple
> > >
> > >
> > > > I got a call from a little old lady last week asking me to come
> > pick some
> > > > apples. I'd picked up apples from under another apple tree in
> > her yard a
> > > > few years ago, and
> > > > well, you know how us NAFEXers can entertain people, so naturally
> > she
> > > > thought of me when the other tree outdid itself this year. I
> > could hardly
> > > > put a foot down under the tree without stepping on apples. I
> > tasted one,
> > > > and
> > > > my first thought was, "This is a pretty sorry excuse for an
> > apple." I
> > > > tried a few more, from slightly yellow to mostly green, (it
> > doesn't change
> > > > color much) and still there was no acid, and not much taste. I
> > picked up
> > > > about 5 gallons of them off the ground, and by the time I was
> > done, I was
> > > > thinking I'd make some bland wine to blend with the plum wine I'd
> > started,
> > > > to tone down the acid a bit, and I'd make some cobblers and pies
> > that for
> > > > once my husband could not complain about being too sour. They'd
> > be good
> > > in
> > > > curries too, so we had to stop at our friends house and get some
> > nice
> > > > organic beefalo for the curry. I gave them a bunch of apples,
> > and she got
> > > > out the salt. I never ate salt on apples, and had to admit it
> > was good.
> > > > She gave me a bunch of eggplant from another old lady, and we
> > headed home,
> > > > my head teaming with recipe ideas.
> > > > I've read that the point of the sweet nonacid apples was
> > to cut
> > > down
> > > > on the need for sugar. I think they could simply serve as a
> > substitute
> > > for
> > > > sugar. The curry was great, and my husband loved the cobbler I
> > made. I
> > > > myself ate 5 apples raw (with salt) before breakfast this
> > morning, and at
> > > > least that
> > > > many while cooking yesterday. They aren't all that big, but I
> > don't know
> > > of
> > > > any other apples I would eat that many of. They don't have all
> > that much
> > > > taste, they aren't real crisp, but don't get mushy (don't lose
> > shape in
> > > > cooking either) and they are pretty juicy. I got to thinking
> > about some
> > > > NAFEXer up north who had an article in Pomona offering an apple
> > he had
> > > > raised. He said it
> > > > wasn't a high flavored apple, was not at all striking, but that a
> > person
> > > > could easily eat 3-5 of them without thinking about it. This
> > apple is
> > > like
> > > > that, though I expect his is better. Another advantage of this
> > one is a
> > > > nice thin skin that's fine to leave on in cooking, like the
> > summer apples
> > > > have. It's only been 36 hours, and already my
> > > > opinion has changed 180 degrees. I actually think I know where
> > there are
> > > 3
> > > > more trees of it, I picked a few apples off the ground a few
> > years ago,
> > > and
> > > > was not a bit impressed, especially as
> > > > the first year they were a bit bitter. I remember the owners
> > were really
> > > > proud of the trees, and I thought they were crazy. I thought the
> > only
> > > > reason such trees would have been planted would be for blending
> > for hard
> > > > cider.
> > > > Now I am wondering if maybe I ought to graft a tree for
> > myself.
> > > Another
> > > > nice thing about it is that it's coming on during that lull
> > between the
> > > > early and the late apples. I don't see any CAR on the tree, not
> > that that
> > > > means much in town. They do have some apple maggot, which
> > surprises me,
> > > > because though I do find them here, I don't notice them all that
> > often. I
> > > > wonder, do they tend to hit only apples from a certain time of
> > year, or
> > > can
> > > > they get all varieties from early to late? I don't see any
> > codling moth,
> > > > but that too is hit or miss here. Mostly hits, but not always.
> > > > Does anyone have any clues as to what variety it might be?
> > One thing
> > > > peculiar about it is that not only are some of the fruit
> > flattish, but the
> > > > concave area on the bottom is large, and the lower curve up to
> > the cavity
> > > > more of a corner than a curve. Donna TN z6
> > > >
> > > >
> > > >
> > > >
> > > >
> > > >
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> >
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