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Know Your Apples: The Spectrum Of Apple Flavors

Know Your Apples: The Spectrum Of Apple Flavors
Anonymous said... Saved to my iPhone for future reference. THANKS! July 20, 2010 at 4:39 PM the only one i like is granny smith ha ha.. August 11, 2010 at 4:48 AM granny smith for the win! August 11, 2010 at 5:22 AM missing a lot of good apples... i'm mad August 11, 2010 at 5:44 AM Yea the best apple is Granny Smith hands down. August 11, 2010 at 6:06 AM This chart, without the Macintosh, is useless August 11, 2010 at 6:40 AM macintosh is clearly the best. although a tip of the hat to granny smith, a good runner up.tart apples ftw August 11, 2010 at 7:13 AM CalicoJenn said... fujis are the best! August 11, 2010 at 8:20 AM sam curtis said... Honey Crisps are far superior to any apple. August 11, 2010 at 8:36 AM damn, for real, Im the only one that loves the golden delicious? August 11, 2010 at 8:44 AM Anyone who says Granny Smith is the best has clearly never tasted a Honey Crisp apple. August 11, 2010 at 9:22 AM Are there apples not available to humans? August 11, 2010 at 10:20 AM Benny Lava said... Macoun?

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Kitchen Helpers Charts I found these helpful charts last week and just had to share! Both of these beauties are from Chasing Delicious (aka one of the most fab foodie blogs out there)! Aren’t they faaaaabulous?! Buy them here. (Note: There are lots of little charts like this online, but these are my favorites). I love tea, but I’m no expert. 10 of the best foodie destinations in Ghent Volta It is well worth the 10-minute walk out of the city centre to discover Volta, a cool restaurant housed in a vast converted turbine hall. The kitchen is run by genial young chef Olly Ceulenaere, who prepares a fabulous seven-course tasting €59 menu in the evening, with surprising dishes such as crunchy white cabbage topped with smoked eel and parsley root.• 2b Nieuwe Wandeling, +32 9 324 0500,, mains €32-€40.Open Tues-Sat noon-2pm, 7pm-9pm

7 ways to experiment with travel – Lonely Planet blog First coined by Joël Henry in 1990, ‘experimental travel’ turns travel into a game. In an era of mass travel where it seems that there are few places left unexplored, it’s a great way of turning a well-known destination into unmapped territory. A few years back, Henry, director of the Laboratory of Experimental Tourism (Latourex), collaborated with Lonely Planet to put together a book of travel tests.

Shin splints treatment - exercise to strengthen the lower legs, prevent, repair and care for shin splints problems. When you decided to get really serious about your training earlier this year, everything went smoothly for several weeks, but one day you felt a dull ache on the inside, lower portion of your shin as you began your workout. The discomfort went away once you had warmed up, so you weren't overly concerned. Unfortunately, the pain returned on the following day - and lasted for a longer portion of your workout. As the days went by, pain was present for the whole training session, as well as your cool-down - and even hung around during your regular daily activities. When you used your fingers to probe the area near the back, inside edge of the lower part of your tibia (the main bone in the lower part of the leg), you felt tenderness but no major swelling, and the pain seemed to centre in the tissues (muscles and tendons) near the tibia, not the tibia itself. ================================================= More information on Shin Splints:All of our articles on shin splints

Fruit - Exotic Foods at They say an apple a day keeps the doctor away, but what about a cherimoya? Never heard of it? Cherimoya is a fruit native to the highlands of South America that Mark Twain once called "deliciousness itself." While you may be a pro when it comes to pears, avocados and mangos, there are plenty of fruits considered delicacies in other countries.

Cheat Sheet Guide On Basic Cooking Techniques Diffеrеnt people likе tо eat diffеrеnt ways. Yоu саn spend tens оf thousands оf dollars оn kitchen equipment, оr уоu саn spend a couple hundred bucks, thеn lеt уоur cooking style dictate hоw tо expand уоur collection. Yоu’ll spend mоrе timе in preparation thаn асtuаl cooking.The wау уоu prepare food hаѕ a direct impact оn hоw it cooks. Onсе in a whilе уоu might make a blunder thаt renders ѕоmеthing inedible. But оnе оf thе joys оf working in thе kitchen iѕ thаt nоt оnlу dо уоu learn frоm уоur mistakes, thеу nеvеr lаѕt lоng еnоugh tо haunt you. (And уоu саn uѕuаllу eat thеm anyway.)

Flemish winter radish [winter radish | 40 g echalots | 100 g chardonnay vinegar | 10 g rapeseed oil | 160 g arbequena (olive)oil | 60 g sunflower oil] celeriac [celeriac | chardonnay vinegar | pepper | salt | guargom | gelatin | ice flakes] seabass [filet of seabass | guerande salt | pepper | lemon juice | rapeseed oil | olive oil] powder ice [chives | estragon | coriander | chervil | parsley | spinach | dill | cardonnay vinegar | ice flakes | pepper | salt] razor clams | bread croutons → Combine the chardonnay vinegar, rapeseed oil, arbequena oil and sunflower oil and leave to infuse for 24 hours. Pass through a sieve. Slice the winter radish on a slicer, vacuum package with the marinade and leave for 24 hours. Cut strings of celeriac and keep on ice.

20 free things to do in Barcelona Barcelona is a city blessed with cultural attractions, bars and life-changing Catalan cuisine. Yet this ‘having fun’ business can come with a hefty price tag, as all those entry fees and tapas bills add up. Fortunately for those watching their euros, Barcelona has a heap on offer that won’t cost you a cent. Pin this image Park Güell in Barcelona. Image by Sylvain Sonnet / Photographer's Choice / Getty Images. Anthro-Inspired Mirror You all know we love a good Anthropologie knockoff around here – so a couple of days ago when I was browsing online I came across this mirror. Oh I definitely need that. Hold the presses – did that say $498??? Huh.

10 techniques every cook should know Breading This easy, three-step technique ensures an even crumb coating. It's commonly used on thin cuts of chicken, pork or veal that will be fried or baked. Easy Chart On How To Use Garden Herbs & Spices Jun 14 I don’t know about you, but as much as I enjoy growing herbs I admit sometimes I can’t remember the best ways to use them in my kitchen! This chart from might help! Want to print out a copy? Click HERE! Quick Pickling Vegetables with a Chamber Vacuum Sealer After much ogling, I finally took the plunge and purchased a VacMaster chamber vacuum sealer when I caught an irresistible deal for an older model on Craigslist. I had known for a while that my FoodSaver was woefully inadequate at sealing wet foods for sous vide, but after witnessing how much of a workhorse the chamber sealer is at the Modernist Cuisine lab, I knew it was an essential missing piece of gear for my own kitchen. These are the results of my first real experimentation with the chamber vacuum sealer: “quick pickling.” A chamber sealer pulls a much stronger vacuum than a FoodSaver – so strong, in fact, that it will boil water at room temperature. When you apply this ultra-strong vacuum pressure to plant foods, you can physically change their cell structure in a way that causes the foods to quickly absorb liquids that surround them.

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