"And there never was an apple, in Adam's opinion, that wasn't worth the trouble you got into for eating it." - Neil Gaiman
Every autumn, Food Guys Greg Patent and Jon Jackson extol the virtues of Malus domestica. Here's their credo: "The best way to eat an apple is right out of your hand, raw. If you stick to that about 90% of the time, you've gotten the greatest use of the apple." By indulging in as many varieties as you can, you'll learn which apples have textures that lend themselves to cooking and baking, and which should just be used raw in salads.
For the 10% of the time when you're not eating them raw, Jon applauds dried apples, which are good for snacking and cooking into soups sauces, or as a filling for cakes. Apple galette is one of Greg's favorite ways to bake apples in pastry. Cooked apple slices can be folded into cake batter, and roasted apples can be stuffed with fruits and nuts - or, apples themselves can be added to turkey stuffing.
Jon reminds us that apple juice is "not a great thing." It's the fiber in the apple that makes it healthy - "once you eliminate that, you're simply injecting sugar."
(Broadcast: "The Food Guys," 11/8/15 and 11/12/15. Listen weekly on the radio at 11:50 a.m. Sundays and again at 4:54 p.m. Thursdays, or via podcast.)
