An apple-y weekend

On Friday night, I attended a clothing swap that was to be accompanied by wine & apple tasting. Now, I had no doubt that there would be wine tasting, but lo and behold, there was an apple tasting! We did blind tastings of six types of apples (red delicious, gala, jonagold, fuji, ambrosia, and spartan), and I managed to identify only two of them (gala and red delicous). Sad. I’ll have to work on my apple palate.

I managed to catch a little bit of this weekend’s apple festival. Alas, all the tastings were sold out by the time I got there so I couldn’t practice! There was a display of different types of apples – at least 200 types, I’d say – that was really interesting, and a cider demonstration. The best part was the market, where for $6 you could buy 5Lb bags of apples to take home for the winter. There must have been close to 40 types of apples, many of which I’d never even heard of.

Given that I had bought close to 10Lb of apples while in the interior last weekend, I passed on buying more. I did buy a giant bag of apple chips (oh, so tasty and crispy and delicious) and they have disappeared faster than I could have predicted.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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