tag:blogger.com,1999:blog-16905485.post1457194197348444706..comments2024-03-19T03:21:13.415-04:00Comments on WashingtonGardener: Going to Seed Guest BlogWashingtonGardenerhttp://www.blogger.com/profile/03950523974356540767noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-16905485.post-64402646783436613232009-07-21T02:37:33.489-04:002009-07-21T02:37:33.489-04:00Wow....nice blog
Thanks for sharing the informativ...Wow....nice blog<br />Thanks for sharing the informative with us..<br />cheer<br /><br />___________________<br />Jessica<br /><a href="http://www.directstartv.com/jump.html?referID=oa-0-173189" rel="nofollow">Get 28 movie channels for 3 months free</a>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16905485.post-7121631322850430322009-02-10T20:34:00.000-05:002009-02-10T20:34:00.000-05:00Maybe because it is so many years since I stopped ...Maybe because it is so many years since I stopped peeling (potatoes too!) I just don't notice the peels. I have used Braeburn, PAcific Rose, Gala and Fuji recently in pies or crisps, typically I use a mix of apples, whatever is around or on sale, these all seemed fine. Granny Smith apples not so much, they turn too mushy when baked. But tasty to eat out of hand. Experiment and see what you think. :)Barbara Martin (@Reptitude)https://www.blogger.com/profile/06669114551158284499noreply@blogger.comtag:blogger.com,1999:blog-16905485.post-446218889991524392009-02-08T15:13:00.000-05:002009-02-08T15:13:00.000-05:00Barbara - I'm a no-peel gal myself too - esp fir p...Barbara - I'm a no-peel gal myself too - esp fir potato salad and such. However, in he past I've found leaving the peels on for apple crisp just doesn't give the texture I like. Depending on the apple variety, the peels may never soften up in the baking. Since I have so many Gala apples left though - I may do one batch peeled and another unpeeled to compare the results of this variety.WashingtonGardenerhttps://www.blogger.com/profile/03950523974356540767noreply@blogger.comtag:blogger.com,1999:blog-16905485.post-67555756194477417192009-02-07T14:52:00.000-05:002009-02-07T14:52:00.000-05:00Oh my goodness. I gave up peeling apples years ago...Oh my goodness. I gave up peeling apples years ago. Wash thoroughly, of course, then slice or whatever. Once you get over the "must peel" mind set, it seems pretty normal to eat an apple pie or apple crisp or apple cake with the peels in. I have made apple sauce that way too, but it might not be my favorite.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16905485.post-10093762133946705362009-02-06T12:09:00.000-05:002009-02-06T12:09:00.000-05:00I saw some cool peelingtools at the Va Heritage Fa...I saw some cool peelingtools at the Va Heritage Farm Fest last year -- alas, I did not think ahead to purchase one. I'm going to ask around and see i I can borrow one - this would be my first need of such a tool this decade. I may just break down and use a regular paring knife or veggie peeler. What I really need is a prep chef - then I might actually do more cooking ;-)WashingtonGardenerhttps://www.blogger.com/profile/03950523974356540767noreply@blogger.comtag:blogger.com,1999:blog-16905485.post-81109267214786241712009-02-05T18:38:00.000-05:002009-02-05T18:38:00.000-05:00The only kitchen item that I really cry over havin...The only kitchen item that I really cry over having to get rid of because of my non-existent kitchen space is my apple peeler. It was one of those hand-crank things that suctions to the cabinet. You can just peel the apple, or it also has a blade that you can flip in if you want to spiral cut your apple. One cut of the knife and you have perfect apple slices. Really good for baking pies. Dang, I miss that thing.FirePhrasehttps://www.blogger.com/profile/07461093040715853173noreply@blogger.com