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Cooking & Baking

Retrograde

(10,136 posts)

10. Apples vary a lot

Reply to sprinkleeninow (Original post)

Wed Nov 20, 2019, 11:18 PM

Nov 2019

I've had Arkansas Blacks I really liked, and others not so much. It's a decent baking apple, though. I really liked the Cortlands I had in western NY, not that far from where they were developed; the ones I've had grown in California weren't nearly as good.

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16 replies

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Got a bag of these apples from regional grocery chain. Just had one napped with caramel sauce. [View all] sprinkleeninow Nov 2019 OP

Very interesting color. dawg day Nov 2019 #1

Next I'll saute in some butter blend, a touch of sugar, dash of s&p. sprinkleeninow Nov 2019 #2

love heirloom apples Grasswire2 Nov 2019 #3

We find Honey Crisp ones when available. Quite nice and they are popular. sprinkleeninow Nov 2019 #4

Try it without the caramel sauce. NT enough Nov 2019 #5

I snuk a plain piece. I need to try one again unembellished (sp?). Me, myself and I. 😤 sprinkleeninow Nov 2019 #7

Thanks, that was interesting info at the link. Let them sit until April ?!? eppur_se_muova Nov 2019 #6

Dint read the article. Just linked it to show what I bought. It said sprinkleeninow Nov 2019 #8

In the cellar (presumablly cold). nt eppur_se_muova Nov 2019 #9

I guess that's how people stored like root veggies and other food stuffs. sprinkleeninow Nov 2019 #11

Apples vary a lot Retrograde Nov 2019 #10

Gonna stew two and see the results. The mahogany color intrigued me. sprinkleeninow Nov 2019 #12

My daughter in law got some of these a few years ago. We made an apple crisp with them Arkansas Granny Nov 2019 #13

Good thought. Simple to prepare and scrumptious results! 💛 sprinkleeninow Nov 2019 #14

I had one. Polly Hennessey Nov 2019 #15

Beautiful color. Mine wasn't bland, but not so delightful and unexpected. sprinkleeninow Nov 2019 #16