In my family's case, we usually left the peel on the apple while cooking it, too. So then we smushed it through the ricer, and got nice smooth pink applesauce with no peel.
I happen to be very biteable, pal. I'm moist and delicious.
Xander ,'Bring On The Night'
All Ogle, No Cash -- It's Not Just Annoying, It's Un-American
Discussion of episodes currently airing in Un-American locations (anything that's aired in Australia is fair game), as well as anything else the Un-Americans feel like talking about or we feel like asking them. Please use the show discussion threads for any current-season discussion.
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Katie M - Apr 25, 2003 1:28:56 pm PDT #4187 of 9843
I was charmed (albeit somewhat perplexed) by the fannish sensibility of many of the music choices -- it's like the director was trying to vid Canada. --loligo on the Olympic Opening Ceremonies
deborah grabien - Apr 25, 2003 1:39:51 pm PDT #4188 of 9843
It really doesn't matter. It's just an opinion. Don't worry about it. Not worth the hassle.
I lurve applesauce. But it must be ice-cold. Warm applesauce is simply - wrong.
§ ita § - Apr 25, 2003 2:03:50 pm PDT #4189 of 9843
Well not canonically, no, but this is transformative fiction.
apple sauce should be smoooooove
You are a sick and disgusting pervert.
deborah grabien - Apr 25, 2003 2:06:47 pm PDT #4190 of 9843
It really doesn't matter. It's just an opinion. Don't worry about it. Not worth the hassle.
Smooth or lumpy, makes me no nevermind.
Just don't add sugar (bleah) to it. And just don't serve it warm.
§ ita § - Apr 25, 2003 2:09:19 pm PDT #4191 of 9843
Well not canonically, no, but this is transformative fiction.
I'll eat it hot if it's the first serving out of the crock pot. Otherwise, on ice works.
sumi - Apr 25, 2003 2:37:27 pm PDT #4192 of 9843
Art Crawl!!!
Crock pot? Who makes applesauce in a crock pot?
Betsy HP - Apr 25, 2003 2:48:52 pm PDT #4193 of 9843
If I only had a brain...
People who peel apples before making applesauce are NUTS.
We used one of those tall conical things with a big wood pestle to strain out the seeds and skins. I can no longer remember what its real name is because my husband calls it a "chinois".
deborah grabien - Apr 25, 2003 2:50:44 pm PDT #4194 of 9843
It really doesn't matter. It's just an opinion. Don't worry about it. Not worth the hassle.
Betsy, it's called a chinois or china-cap strainer. Truly. I have one, with specially shaped pestle and accompanying stand.
§ ita § - Apr 25, 2003 2:58:31 pm PDT #4195 of 9843
Well not canonically, no, but this is transformative fiction.
Who makes applesauce in a crock pot?
narrows eyes at sumi
They are concern free and yummy this way.
I do core them, so there are no seeds, and I like the skins after a day's worth of cooking.
Betsy HP - Apr 25, 2003 3:18:54 pm PDT #4196 of 9843
If I only had a brain...
That's not its real name, Deb. That is its fancy Euro unAmerican name.