Subj : Pick your own fruit
To   : Dave Drum
From : Dale Shipp
Date : Thu Feb 09 2023 00:47:06

 -=> On 02-08-23  05:31,  Dave Drum <=-
 -=> spoke to Ben Collver about Re: Easy Mango Lassi <=-

 DD> Here's another sorbet I like to make when strawberries are "in" and I
 DD> can pick my own.

 DD> MMMMM----- Recipe via Meal-Master (tm) v8.06
 DD> Title: Strawberry Sorbet

We never went for pick your own strawberries.  The farm where we went
for that sort of thing had them growing on the ground.  Even 40 years
ago our knees, legs and back would not have tolerated hardly any of such
action.

When you did do pick your own, how much went to the weigh station versus
how much went to belly without being weighed?

We stuck to picking black and red raspberries that they had trained onto
eight foot tall trestles.  Also blueberries where one held a bucket
under the branch and just raked the berries off the branch into the
bucket.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Constructing The Perfect Crisp Part 1
 Categories: Fruit, Pies, Info
      Yield: 1 servings
 
           Apple crisp
 
  It takes just a little sophistication to make this rustic dessert
  sing
  
  My recipe for apple crisp is an award-winner, though the first-place
  honor was only earned in a Regal Cinemas-sponsored recipe contest.
  
  So this apple season, I decided to develop a new version that could
  compete in any baking arena, and in doing so create the very crisp I
  crave: one with a layer of sweet-tart apples that are tender but
  keep some body and a toothsome, crumbly topping that lives up to its
  name.
  
  Recipes included with this story: Sunday Evening Apple Crisp,
  Michelle Vernier's Apple Crisp, Apple-Huckleberry Crisp
  
  The task, however, required a more technical approach than I'd first
  imagined. "Crisps are one of those deceptively simple desserts.
  There's not much that goes into them, so everything really needs to
  be perfect," says Wildwood pastry chef Michelle Vernier. The secret,
  she says, is twofold: a tart mix of apples that will break down into
  juicy morsels without turning to mush, and a methodically measured
  and mixed topping.
  
  Different chefs have different philosophies. At Paley's Place,
  pastry chef Lauren Fortgang combines the fruit in her crisps with
  sugar and flour only, to let the flavor of the apples and berries
  shine. She puts the cinnamon in the topping. Fresh fruit is key to a
  good crisp, and not just any apple will do. To avoid making a base
  with an applesaucelike consistency, choose baking apples such as
  Pippins, Granny Smiths, Gravensteins and Golden Delicious. And don't
  rely just on one variety; Paley's Place pastry chef Lauren Fortgang
  finds that mixing different varieties together is key to creating
  layers of nuanced flavor in the base. (See the results of FOODday's
  apple tasting.) Vernier uses a squeeze of lemon juice and a dash of
  cinnamon to create a counterpoint to the sweet topping, though
  purists prefer to doctor the fruit's tart bite with only a shower of
  sugar. "Then, it can really be about the flavor of the apples,"
  Fortgang says. "There is so much cinnamon in the topping I make, so
  you really need to get that bite of the apples and see how great the
  apples taste."
  
  More important than the apple base is a memorable topping, one in
  which everyday pantry ingredients come together to create a
  streuselly, crunchy-tender texture, often spiked with spices,
  oatmeal or nuts. The precise ratio of butter, flour and sugar is
  what gives a topping its character. Vernier stands by one part sugar
  to one part flour to three-fourths part butter.
  
  Chefs also cut white sugar with dark brown sugar to give the crust
  the positive character traits of each: The white sugar helps the
  topping get crisp while brown sugar adds a touch of moisture and a
  deep, molasses flavor. While some cooks might be tempted to up the
  nutrition quotient a bit by using some whole-wheat flour with their
  white flour, Vernier cautions against the mix, as it will create too
  dense of a topping. Plus, white flour absorbs liquid better and has
  a more neutral flavor, Vernier says.
  
  A crisp is exquisitely simple. But the type of apples you choose,
  and the proportions of flour, sugar, butter and oatmeal you top them
  with, can mean the difference between an OK crisp and one that's
  incredible. Butter is the last key ingredient in the crust, and it
  must be chilled for it to perform properly. To add the chilled
  butter with ease, Fortgang uses a mixer fitted with a paddle
  attachment, while Vernier prefers pulsing the topping in a food
  processor for speed and consistency. She does, however, recommend
  mixing any additional ingredients, such as oatmeal or nuts, in
  afterward by hand so they don't lose their crunchy quality while
  she's cutting in the butter. It's important to avoid over-mixing the
  topping, which results in one that more closely resembles a solid
  mass of cookie dough than the desired crumbly jumble. "You want a
  little crumb and a little powder in the bowl," Fortgang says. "And,
  a couple of leftover butter chunks won't hurt because they'll melt
  into the crisp when you are baking it. It is better to under-mix it
  instead of over-mixing it."
  From: Slashfood.Com
 
MMMMM


.... Shipwrecked in Silver Spring, Maryland. 00:57:39, 09 Feb 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)

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