It does depend what kind of apple. Grannies and galas ferinstance have cores you don't even notice biting through. Red delicious (the worst apples on the planet) have cores like freaking toenails.
Oh thank goodness. That’s what I was imagining because for some reason my mom loves red delicious apples so that’s what I have to contend with as someone who is comparatively indifferent to apples.
Candied ginger and candied pineapple are the absolute best textures I would eat myself sick if allowed access to infinite candied ginger/pineapple Just. SO GOOD. The best. The best.
Candied ginger is both good texture and Burny Sugar which is more delightful than I ever imagined before i tried my first candied ginger
Guess I’m spending the night alone here in candied hot dog jail. Just me and my trying hard and believing in myself!
I unintentionally candied sausage once (I was trying to make it sweet n sour. I, uh, missed the mark.) It was pretty good, but I like sweet-meat combinations, so I'm not surprised I liked that too.
Tangy and sweet, mostly. They're made with cider vinegar, quite a bit of sugar, and similar spices to, say, apple pie filling. They get cooked down a little bit in the canning process (also most people remove the skin with a vegetable peeler) so when you eat them they're a similar texture to like, apples.
That sounds pretty interesting actually. do you eat them like normal pickles or do they go into dishes?
They're served on the side with slow cooked meat, usually, but I'm known to eat them straight out of the jar.
Pickles... are Good Thank u lactobacilli for ur lactic acid production powers eta the best pickles I've eaten are shibazuke, a specialty pickle made from eggplant and cucumber, flavored with shiso and pickled in plum vinegar
This is a pretty decent recipe, though I'd use cider vinegar instead of white and pickling salt instead of table salt if you can get ahold of it. Some people also add maraschino cherries for reasons I can't begin to fathom. Lemon can be left out or not as you please. Edit: this can also be used for pumpkin or winter squash rind, though I've had those very rarely as I'm not a winter squash person
Pickled onions are the best, but it's so hard to get the proper ones like my granddad used to make. NO FUCKING SUGAR. Malt vinegar, salt, bayleaves, peppercorns, birdseye chillies. Brown, completely crunchy, pungent as fuck.
If you pickle a vegetable, I will eat it. Any vegetable, no exceptions. (I would say "any food" but the only pickled animal products I find acceptable are pickled eggs and hot pickled sausage.)
I have some leftover candied ginger from last year that I donno what to do with it ;B I bought it for a christmas dessert that was a dark chocolate bark with pomegranate seeds and the candied ginger, it was pretty nice! I need something to use the rest on, though, I can't eat it straight.
