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Path: utzoo!watmath!clyde!bonnie!akgua!mcnc!rti-sel!wfi
From: wfi@rti-sel.UUCP (William Ingogly)
Newsgroups: net.cooks
Subject: Re: Apples- which kind?
Message-ID: <429@rti-sel.UUCP>
Date: Sun, 29-Sep-85 15:35:27 EDT
Article-I.D.: rti-sel.429
Posted: Sun Sep 29 15:35:27 1985
Date-Received: Tue, 1-Oct-85 03:31:26 EDT
References: <489@petfe.UUCP> <238@ssc-vax.UUCP>
Reply-To: wfi@rti-sel.UUCP (William Ingogly)
Organization: Research Triangle Institute, NC
Lines: 17
Summary: 

In article <238@ssc-vax.UUCP> gml@ssc-vax.UUCP (Gregory M Lobdell) writes:

>The best eating apple is one that is crisp and slightly tart.  In my
>book this is the gravenstein.  It has the taste of a Granny Smith
>with the crisp crunch of a good Red or Golden Delicious.  ...

A few months ago, I purchased and consumed my first Granny Smith
apple. It was like an apple I'd always dreamed existed: crisp and
slightly tart, and with a heady apple flavor that was the very essence
of appleness. My own experience with the Granny Smith is that it's a
far more crispy and crunchy apple than ANY red or golden delicious
apple I've ever eaten. It's by far my favorite apple for eating out of
hand, and seems to work well as a cooking apple too.

Now if only I can find a peck of Gravensteins somewhere ...

                             -- Cheers, Bill Ingogly


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