Random stuff

[same_sky]

I have to go to work in two hours. That feels so weird. I'm not so much in the mood, but I guess that's what working is all about. My parents are headed to Lexington to take a class about food stamps, so the other woman is there. She's nice enough, but we have nothing in common and I'm not good with small talk.

carrieb and ozswede asked about the fried apples, so I thought I'd elaborate on them. I had to call my mother to ask about it, since I've never made them for myself. The apples are really not so much fried as cooked. I don't know if I added the fried part or if that's what they call them, but stewlis seemed to know what I meant, unless she fixes them some other way. I don't know. Anyway. Peel the apples, quarter them and cut into pretty thin slices. (1/16 inch or thereabouts, maybe) and put into a pot. Add just enough water to keep them from sticking (but not too much, especially if they're frozen, cause they'll make their own juice.) Cook with a little oil (sounds to me like butter would be better, but what do I know?) and possibly some sugar until they're tender and the water cooks out of them. (Depends on the apple as to the amount of sugar. To taste. It's supposed to a be a kind of sweet dish, though.) They're often kinda mushy. Eat with biscuits and other breakfast food.

I can't think of what else I was going to write about, so might as well go fix myself some lunch and get ready to leave. But first, a cheery hello to shornshort. :)

Comments

[ozswede.livejournal.com]

Thankyou for the cooking lesson. I'm actually happy that carrieb asked first, so I didn't feel like a clueless Aussie. Now I'm intrigued by eating it with biscuits. In Australia, biscuits are what you guys call "cookies". So then what is a biscuit in America? *puzzled*

[stewlis.livejournal.com]

Yes, we call them "fried" though it's more like "cooked," although we have been known to fry them occasionally...slightly different taste but not enough to really matter in my opinion. We use butter/margarine instead of oil, oil seems to me like it would be very yucky in apples!! If they end up mushy, you used a soft apple (like Macintosh apples). Cooking apples (like the Granny Smiths) hold their shape better while being cooked or canned. Not sure how else to explain it without either having a list of which apples are which or just plain experience, but it's the same concept as with potatoes. Some are better suited for baking and mashing because they do the "mushy" thing (like Idahoes), and some are better suited for scalloped potatoes and fried potatoes because they hold their shape better and don't tend to crumble (like the red potatoes).

[carrieb.livejournal.com]

Thanks for the cooking lesson. Those sounds kina of. . . ummm. . . . yucky *lol* Sorry! I don't much like apples and I don't much like cooked fruit. I did make an apple crisp for Mike one day, but that's about the extent of my cooking with fruit. I guess that must be a regional thing. Of course, there are lots of regional things all over the States that always surprise me. I went to college in OK (From OR) and some days I had no clue what the cafeteria people were trying to feed me. I'd never heard of a hushpuppy or okra or grits *l*