Focus 580; Cooking With Apples

Good morning welcome to focus 580 our talk show for the morning. My name is David Enge glad to have you with us. We're also pleased to welcome back to the program the man who we like to call our chef in residence. More every month on the first Wednesday we talk by cooking we've been doing it for a long time and we always have a good time and exchange recipes and stories and the way we do this is that he selects some topic we have talked about particular dishes or things that particular ingredients single things that can be the focus of a dish. We've talked about cooking from different places in the country and different places in and loosely discuss that subject. Sometimes as I say exchanging you know recipes or people have cooking questions we've also on the program done try to do a little troubleshooting. We have occasionally heard from someone who said I have this recipe I'm trying to make it. It just doesn't work. What do you think the problem is. And Doyle has tried to make some suggestions about. Different strategies that people could try and this time around his thought was apples let's talk about cooking with apples and it's particularly

a good time to do that since of course apples are a variable all year. But the fellows when they're picked so that really is the best time to get them when they are just picked some questions are welcome recipes are welcome. If you'd like to call in and say hello you can do that here in Champaign Urbana 3 3 3 9 4 5 5 and we have a toll free line that's 800 to 2 2 9 4 5 5. Welcome back. Thank you very much. It's Apple time as we've been talking here before we got going I got some amazing apple facts that courtesy of the extension people and I actually I was a little bit surprised that I knew that that there were a lot of apples but that the number of variety is what they say is that here in the United States there are 2500 varieties of apples grown and around the world. There are 7500 varieties. So there are a lot of different kinds of apples and they also say that apples are grown in

all 50 states of the United States. Not commercially everywhere but they grow in all 50 states they're grown commercially in 36 states. They also say that apples are the second most valuable fruit grown in the United States oranges are number one. So apples would be number two. And the other thing I thought that was that was interesting is that they say that apparently that most of the I'm trying to find here was more to make sure like I say this correctly but if I'm remembering they say that most of the apples in this country are that are are harvested. They're mostly harvested by hand. A mess but yes most apples are picked by hand in the fall. So it's not apparently not a thing that lends itself easily to doing by machine. Students make extra money in Vermont to pick apples. OK. So you got to say everybody did happen to reach up on grab the thing and the drink that's exactly it. It's sort of like you can have all you want to eat and

they can buy some on the table but. But Apple picking is it is a little sideline. Remember when the you know one students were with me in Vermont during this during September. They made a lot of extra money by picking apples and I would stay home and make apple sauce. They brought you the apple That's right that's right and I could tell my editor everyone. Well I guess it it really is you know we try to pick things that are seasonal and that's that's one reason why is one. Yes the subject came to me from a listener who said hey it's Apple time. Talk about apples. So I did and I know they're listening today. Well again we this would be one that I think that probably everybody maybe almost everybody has had can relate to the topic and maybe folks will have some some good apple

recipe that they might like to share and that would be great apples are a funny thing you're either you either know a lot about it or you don't know anything about it. It's kind of funny They're either there and you use them and you don't know why except they just it's just. Blindly use them and or else you pick select a variety and. And I know one friend is very fond of yellow delicious because that's what his father who was who ran an orchard. That's what he had the best of. And so then there's nothing better than a golden deliciousness. Well I was talking about how many varieties there are in most people probably don't have really have access that many varieties I don't know here in in the store if you go in how many different apples you might have to choose from maybe maybe as many as a half dozen. Yes we were discussing that over the over the phone before I got here this morning.

Yes there are these two thousand apples grown here but they're not all available to in the store because grocery stores don't want to have a. Stop that as it is that broad especially when you'll buy whatever they've got anyway. Then to have more than you would want and have to make a decision. And I've I've seen a lot of people just not know what to pick for an apple what to select. Well I suppose it depends on what you're if you're just going to eat it or if you're going to cook with it. You may want it to be to do certain sorts of thing. Yes but but for the most part they all do pretty much the same thing. You kind of want to you kind of want to get something that has more body to it if you're going to bake it or if you're going to make an apple sauce you want something to fall apart or you want something that holds together all kinds of all kinds of needs. But I don't think a lot of people ponder on that when they're selecting. Just people maybe they just have a they have a favorite and maybe it's like it's like the example of your friend

exactly the one that you grew up with when you're grew up with at some point you just there they had a variety and you said oh well I'll try this and then you decide gee I really like it. That's why I came across the gala I think. Oh yes you know I don't know that I had ever really paid that much attention. And I went to the grocery store was going to buy some apples and they had that variety I think you know that looks pretty good. Gee I like that so. So now maybe a gala or a food allergy is my current favorite apple to have is a Fuji and they haven't been available to us for a long time you know I mean it's been a short time they've been available to us. So one of them comes from a New Zealand I think is a New Zealand apple and I don't know where a Fuji comes from mine. You would. Well I guess if I want to say Well well be Japanese about it but probably not over you. It doesn't say just worldwide. Crispy juicy very sweet fragrant but only if the green under

Color has turned a creamy yellow. A good keeper autumn good for eating raw sliced and baked in for desserts worldwide. That's And then the gala is also worldwide. Yeah in fact they sound almost identical and they kind of look pretty identical too. But the information is generally so vague that just buy an apple and eat it. Well we have someone ready to Goodwood like to talk with us a caller in Champaign So let us talk with him. Our line number one. Hello. Hi I'm calling to ask if you know where a person could get an apple called. Currently winds up Turly wine sap. No I don't I don't know where that would be. I know what it is. I know in fact I'm trying. I'm looking real quick here in my magic

book to see if there is such a thing that is available. I don't find it in this list. Nope there's a stateman winds up grown in Virginia Pennsylvania New Jersey. No that's the only wine SAP that's in this in this list of this magic book. I don't know however what I would call I would call Curtis orchards Curtis art. Yeah they're here in Champaign and they might either tell you that no they're not available here or or where they are my guess would be that because. Go to. The sorts go to the orchard. They might have an information I've never heard that name before either. Well that's an old it's a it's an O O O. Sort of like one of the heritage old fashioned things. Yeah I wonder you know there are there are a lot of people in this area

that grow heritage plants and such things I remember. I remember one of my colleagues was so proud of his northern spies and I'd never heard the Northern Spy But anyway that's what we all got a bushel baskets of which was his northern spies and he thought that was just the best thing to grow and it grew in this area. So again Curtis orchards might know people who who are specializing in heritage apples. I just I'm looking at a I have a computer history I'm looking at a have a web site I just put in into my browser truly wined sap and one of the places I came up here was with a. A website called the Apple works and it has a list of different varieties and it just talks about some of their characteristics and and so forth and it does list that variety of wine sap and in fact it says that it or it originated in an orchard in Greenfield Indiana.

So it's a Hoosier Who's your favorite and that that that's what it says though so I guess maybe if you were looking for a source of those apples you might want to look over in that part of Indiana your home. Yes well there was there was an apple orchard over in Monticello they had them. But then after a while he had to take the trees out because they got too old. Oh and he was kind of scaling down his operations at that point. Now I don't think he's operating anymore I think it's probably deceased but it was the best apple it was so good it had very. A hard crisp white Yes and extremely white. And then just underneath the skin and around the ovary part where the part where the seeds were just there was a little red lining and the outside of the Apple looked dark red with little stars all over

little white stars. It was a gorgeous tasty. You see. Sweet and it sounds like a favorite. It was I don't know why people you know wouldn't want them. So I don't know why it went out of favor became a heritage Apple. So Apple works what is the. Well this is it's OK let me go back here to the website. It's Apple dash works dot com. And it didn't in this particular section it's just it lists all these varieties it shows a picture. It tells you a few things about them. And I'm not sure if Also here looks like they they do you have a store the thing is I guess I'm not really sure where these people are located in. Looks like that they sell you know things like salsa and relish and preserves and things like that.

People that have truly won fair. Yeah I think well it looks like these these people are in Indiana somewhere and that they sell you know packaged and preserved products so it's possible that they might. Well it says we ship our apples a U.P.S. on and so well you can go there to the website and I'm sure that you could get the information. I'm not saying right off where but it seems like these people must be in Indiana Indiana someplace and at they do ship the produce so that might be a possibility and then also maybe there will be somebody listening to us who is familiar with that apple and would say oh yes I can I can tell you where to get it. Some will say OK well thank you very much. Thank you all things. Great guy. We're talking this morning here with the man that we like to call our chef in residence I'd like to point something out ladies and gentlemen is purely an honorary title. You know you can't go down to Bed Bath and Beyond and get a discount with this thing. But we always have a good time when he is here with us first Wednesday of every month we always talk about food and cooking

and have a good time. And the subject here of our talk this morning is the apple. So perhaps you have a good apple recipe that you like to share with us. 3 3 3 9 4 5 5. Toll free 800 to 2 2 9 4 5 5. Here's the next color line to enter Bana. Oh yes oh yeah. I'm just calling to say the last caller was looking for a particular kind of one stop but you also mention the northern by about a mile east of Monticello on the Monticello road is a fantastic orchard Caldwell's orchard and there are open until Tuesday the 7th of November comes. But I was there a few weeks ago because some of my students are doing a project out there and at that time it's 17 pariah of apples of which about 10 were heirloom varieties so Stayman wine saps and Northern spines and red Pistons and the converted switches that were as evidently Thomas

Jefferson spirit Apple golden russets and Boston bell flowers. Wow it was really actually a main tank. I'm also there are a very well informed people and love to have you taste the apple so it's the first time I was out there I had a taste of every single apple and to be able to do that was really quite remarkable. My students then the three students for one of their projects made a single pie for each of the available for hire. Now Paul and anyone who happened by on that on that Saturday could have a piece or a taster or whatever it likes on one area you could taste the apples and buy them in another area you could have a piece of pie that was who was really quite a create. But I highly recommend them they're about a mile east of Monticello on the Monticello road and they're open until the 7th of November. And some of those arriving they're running out I mean golden

Russets are gone and all but the others were there last time I was there. It's a wonderful place and tell us again. Is it well if like the animal with its wolf like animal but within a year at the end. So Wolf orchard AWOL or Chad. That's right exactly. OK I mean there's a there's a I'm along the Monticello road there so and they're just they're not far off that to the north of the road. All right well that's going. That's the report you're now on Monticello road it's a mile east. Yeah I'm on a cell. People can show under five grand. Well thanks very much for the call we appreciate it. I don't know I'm sure that there are other people who grow apples within the sound of our voice so we don't want to just say you know this is this is the only place to go you know you should in Vesta get the various places but it sounds as if you're interested in trying some of the kinds of apples that exist but you can't go you can't go down to the Schnucks and buy one of these Exactly. That's what you've got to go and find some. I was sort of having a fantasy of thinking about these 10 or

12 students making a pie out of each kind of apple and. And I was facing a decision myself of which one do I say yuck and which one do I say Yeah I mean an apple pie is a wonderful wonderful object. And I can't imagine one not being not being good. So I'm afraid I would have to eat all 12 of them you have to have and then I don't know that I could make a decision after a while I think it might be kind of hard for gaffe when you about the number six you'd think well wait a minute what it what is number one. Yes exactly. Exactly because each one each one would be so so consummate in itself it would crowd out all the others. OK. Well let's go on we'll talk with somebody else and the next person I believe would be line number three in Champaign. Hello. Hello. Yes I was wondering if you have ever heard of them. But Mary Apple the Nano. Oh. Oh oh. I used to have a big orchard

in southern Illinois and that was one of the brat is just one tree of that. Oh but now that really the case kind of like a banana and Apple Mac I was kind of thinking you might have had a common name for the Paul Paul which is called up yesterday apples but it was a regular apple it was a regular apple Oh I don't know how many had that are a flavor that's unusual. Did they do anything special with it I mean just three like that you know because he had some odd apple trees with the others. He put out over a thousand gallons of cider every year. Oh my yes he said the secret to good cider is you use several ratties of apples. Oh so it's a mixture Yes. Yeah because then you know you get the sour apples from the sweet ones and and it just comes out I'm better. And not lamb that's interesting to know that that you can do mixtures that way you know what I really caught up for I

had never tried putting an apple in their mashed potatoes. Why not three pages. No I said not until last night when I was watching Elton Brown and and he was doing mashed potatoes and he was putting mixtures of things into the man and I had never heard of including odd mixtures inside mashed potatoes. But he had about four different things that he would put put into mashed potatoes and I believe cooked apples was one of them. I turned up at one turned up to about every three or four uppercut is really a turnip and potatoes mother cooked that a lot. Yeah she did she did cook turnips and potatoes the turnip spiced tomato potatoes and the potato is cool down the turnips I remember that was quite frequently and with salt pork. She cooked that with salt pork but that's but that's I mean you know when you add those things to Mash because.

Something different. They got bigger and they can't figure out why I think that we've just gone through this this big explosion of garlic mashed potatoes you know that's that's new and exciting to a lot of people. And sometimes if I don't have any apples of apple sauce I put some apple sauce on the plate. Oh oh all right. I met your mother almost the same flavor. Yes yes. I enjoy your program. Well I think we have fun. I'm glad you do appreciate the Co. Well so tell me what with the mashed his with the apple in there does does that obviously Do you taste and you think there's Apple in here or is it harder to you know there's something different about it but it's harder to pin down and less if you tell somebody what if it had chunks and sort you could discern a chunk or a texture you would be aware that eating something different. But if it's if it's mixed in it's if it was like an apple sauce which is the

same texture as mashed potatoes then you would it would it would be more invasive. It would disappear for you but you would know that something was different. OK. Lead us to crinkle bacon on topic. OK that's it we're getting kind of you know. Well never mind. Let's go to lie number one in Erbil. Hello. I have been looking for an apple crisp recipe that will bear any secret to keeping apple crisp. I was pondering about Apple crisps as I walked into the into the studio today because I was thinking about all of those all of those things that are with all those funny names that you know we talked about when we had Ansen slumps and he is and Betty's Audi's and I was trying to say you know what is it because somebody will want to know the difference and I think that the crisp I think the crisp

is probably the one that uses oatmeal and oatmeal if it sprinkled on top and you but you've got to you've got to have something more with it. Flour will flow or adds and then brown sugar I think instead of white sugar and probably a goodly amount of sugar into that will will make kind of a karma and the karma will harden and that might be a crisping. Advantage rather than something that would turn into something more mushy. So my guess is an adequate amount of brown sugar. I have a recipe here for apple pecan cranberry crisp and I see that they're only using a fourth of a cup of brown sugar and so that's not a whole lot but some pecans and butter six tablespoons of butter is quite a bit but that might be again something that you have to put together to make a

more of a paste. I I I don't know what you would add. It's only a fourth of a cup of regular rolled oats. I think I should think you could put some other things in it. Some role Smith spell spelt would be good but I don't think it would be anymore crisp. I believe probably that see only 375 That's more than a 350 but less than 400. It might be a matter of heat. It may be over. I I I should think that well 375 as I say is pretty well know. Apple pies are 400 aren't they sometimes so that I don't see any clues in this recipe that would make it more crisp. However there is something that somebody was making a crisp the other night and I believe what they did was to

not thoroughly mix everything and somehow it turned into a a hard crust on top and everyone was very excited about this very crisp crust that was hard. My guess would be more liquid and maybe a little more flour like like biscuit like a biscuit with a heavy crust on it but they when they fluffed it up and mixed it. Up they didn't. It wasn't smooth. It wasn't a smooth dance. It was big crumbles and the crumbles had holes in it and the heat would get down into the holes I remember them making an issue of that and the feature when the people tasted it was that it was exceedingly crunchy. So it may be a matter of the texture of what you end up on top and then don't mash it down so that it it becomes like like a hard pavement. I think that the secret of that was was holes that sort of went all around inside this.

This crumble and and I think it's on pretty heavy. It's not just the slightest bit on top because you know the apples or whatever you would be using the juices would get up in there and soften the bottom. So probably another secret bit of it would be to have at least at least three quarters to an inch of stuff on top rather than just maybe a quarter of an inch so maybe adding a lot more would make a difference so that it so that it sticks together and there's a lot and then it is baked in. So it's by itself rather than mixed in with other things. I think it might do it. Thanks for the go. We're a little bit past the midpoint here. It is the first Wednesday of the month and for a long time it has been our tradition to talk about cooking on the program with this guy that we call our chef in residence Doyle Moore and we pick something to talk about sometimes as is the case with the show it's of particular you know ingredient to focus on he said well because it's fall

and it's Apple time. Let's talk about apples and then no color ask for any better. And we have a lot of the shows that we have done have been because someone has said gee why don't you do this talk about this thing. So Apple is cooking with apples and one of the things we always do on these programs is you know trade recipes so maybe you have a good apple recipe that you'd like to suggest or something else Apple related you'd like to talk about that's great. 3 3 3 9 4 5 5 toll free 800 to 2 2 9 4 5 5. We have a number of callers the lines are full as a matter of fact. And the next person up is in Danville on line 4. Hello. Good morning young man. Yes good morning. I was taken aback stunned. I was taken aback at the being addressed as young men. I well I think I'm older than most of you. Maybe not but you're talking about apples and another one of my favorite. Oh good I used to take care of my

grandparents. They had trouble getting certain food down its throat. So now when it came to a cobbler I found I found out that if I bake the you know cooked the apples with the requisite spices and so forth and then bake the. But I now make it just right. Could be Apple Rahlves ices at me and make a paste with corn starch. And make the juice extremely thick. Oh yes yes. And then either you make pie sales or buy pie. I've now found out it's the ones you find next to the biscuits at the store. It's best you put them on cookie sheet and then you want to White use white sugar brown sugar will ruin your pots and pans you can cook into will like that and then the nut the cinnamon all mixes both on the

scale and let them cook about 8 minutes high and then take them out of course you don't let it cool off you and then put your apples in whatever container you want to put them in and then crush crumble. Well not crumble would break up the pie Thales. Oh and put demand there and the cobbler that's not gooey. Cuz it's already it's already baked in Chris Yeah I mean it is an old receipt for that has a name but I can't remember it now thought them that way. Sometimes I still just don't cook right. I can't stand the Glee pie you know what I do. Is the hot oven my 400 take principle. A round of flu dad did take a pork and prick you know the bottom of the pie. Right so it doesn't puff up right and put the man about five minutes or so. Then take the strip. Well then fill the pie still banned bacon bacon.

Now this ice shelf is like the laces and it would go for any kind of food. Really would work fine yes. Yeah yeah. I've had calculus I know this some people out there have a little trouble had they girly you know that's very good well thank you very much for your help. OK thank you. Yes good. That's a good a good clue on how you see the edges the edges of the pie the fluted edge around bakes at a different rate than the flat bottom that's got a piece of metal onto it. It cooks differently. So you put that aluminum foil around there and the radiant heat doesn't doesn't strike and so the rest of it bakes faster I mean it bakes at its speed but the. Crust around the edges slow down. That's a very good way of keeping from burning it you know. Because it it it's up in the

air and it's getting all of this heat around it. That's a good idea. I'm sure I've seen devices metal a like a real thing. Yes that's the that's the size of the pie. Yeah it's made. Suppose you could zip it up just with with four you don't have to go buy a special thing but I think there actually are things that yeah and as you say you just set it right on top of that. It just rides the rim and protects them protects it from getting hurt more all the extra heat. I think that's an interesting idea too to take the crust that you like and crumble it up. Can you imagine what that texture would be would be rather nice and you wouldn't have to leave it in too long because it's already cooked and the rest of the pie filling as she described was already prepared and cooked. So that would just be a little matter of sort of letting it settle down a bit. You know I like that is new information. On to another caller this person is in Champaign County and Lie number

two. Hello how are you going back to the stamen wine discussion from orchard near. Up steam and wind so up so months ago ha. I don't know if there are any left at this time but I definitely preferred gristle and Grissom's too Wolf. I did them both. The best tasting apple is meds and I do it diversity. It's an apple but improves this ages and I just had wonderful flavors and it's a good eating apple. Along about Thanksgiving. Yes and the old literature said that it was even better and now January and

February. I can't keep them around. So oh. I'd like to sort of a no win as far as recipes are concerned since we're getting back to recipes after discussing just apples. I like to add apple sauce in with the filling of apple pies. Oh put apple sauce in a homemade menorah or made apple sauce ha and then and then when you assume you make a syrup from apple cider. All right and I have ice cream and apple cider of course and then that would be a topping then for topping it. Ha ha that sounds that sounds very interesting because I couldn't run one of. One of my friends told me of taking a concentrated apple juice that comes in a can somewhere on the not a frozen one but the one on the shelf and

reducing that almost two thirds so that you end up with a very strong concentrate of apple juice and use that to pour over the pie. As as you're going to bake it because it seems to add an amazing instant heavy taste to the apples therefore apples that you don't think are very flavorful. All of a sudden take on a new flavor brighter from here. Yes I can understand how that might work. Sounds good. It's wonderful. Good show I enjoyed it for thank you. Good thank you for the CO. Let's go to our benefit line number three this will be the next person. Hello and then my nutrition action and their product and they have a wheat ready made high crest thing and that is really tasty and flaky

and how it's made with whole wheat. Yes or no or so I've been all purified water and sea salt not the only Greetings have not been nature's goody That sounds rather interesting because that's not an easy thing to make is a crust with whole wheat. It would not have your chili or mushy ha happened today if you haven't looked for it in any of the stores so I don't I haven't seen it either I don't I don't know about that and that's something I think we really like with apples as a utensil that I have my mother in mind. I never knew about it growing up and I'm surprised at the number of people who look at it and say what is that corner and its own apple slicer and corner ocular think it makes them feel if it's if it's a

look at a piece of plastic or metal. And in the middle of these cutting blades radiate toward the center with a another hole that goes around the court and you press down on it already and it takes some effort but you get the Apple already so you can make them and in perfect slices and then you cut all of those in half so they're like half moons and you have a beautiful beautiful pie don't you. Yeah I can do whatever but it takes a whole hour. Sam if you're trying to produce something quickly or if you have a lot of apples that you want. I have seen this. I have seen this tool used and here in town. One of my baker friends has that too it's just remarkable because you separate your zip zip zip and you got all these perfectly perfectly made all exactly alike apples and when you spread that around to tart it is a beautiful sight. That's interesting I didn't know that they were not to come. I mean I didn't know you could just buy one I thought you sort of had to

hatch to have the secret hand grip of a professional baker to get one right as he did when I started this thing and I think the art market in that target I say you know what it is. If you look at it I think I don't know what it's a little bit different from just the regular apple. People are spending a little bit more for one look at the cheapest one because the ones that are and have it last longer. Ha. I don't think you're going to work for me. What about the pay for art that real and in this case it's apples used in the springtime. It's a pastry like pastry that I saw years ago and Brittany in April. And all of a pro and the paste and that it probably puff paint. Free form the base and they cut it in the shape of a big fish and they make their head sort of pastry and I think that I am there I don't know what I mean. Apples and scales.

Oh on the outside yeah yeah. I'm the body of the fish and I thought we were camping and we had little kids. There was no way I want to own one of those. For her to adopt it was a big pastry. And I'm just curious what what they might have put in there that might have been hiding under the apples. You think that it might have been just Apple. It could have been it could have been more apples I don't know if it was anything more complex than apples maybe maybe a different fruit would be added like maybe a plumber a dry dry apricot or a dry pair to give a different texture to the inside. It sounds this sounds an awful lot like a should be Iraq. Fish that is covered up with puff pastry so I would guess that the puff pastry might be a pretty good pretty good answer to that wondering what had made her pastry cream crème telling me oh yeah

like they're debating. No I wouldn't think so those would because that's that's too fragile. And by that I mean if you've got this great big object you know that sounds. Sounds more like the heft of a strudel or something. I think you would want something more than a cream a cream would be something that would be much smaller things are added creams the things that have creams in them are generally smaller like eclairs and cream puffs and a little smaller things. If you have something as big as this I think you're going to want some bulk too and I know I would I would vote for two different manners. Apples the outside one being the scales and the inside when just being something more more tasty. What would you do to make Apple to do some jelly and Mexico that people do. I never tried this about it. I'm going to like you may I want to quote it and pray that I think I think that

you're I think that you're quite right in thinking of putting a glaze on it because you see this comes this comes out to be kind of like a oh. What it starts with T is it tan or or tar tar. I think it starts with a T you're thinking about the part yes that I've seen I've seen Jack make. Yes and he always puts a glaze on the outside and has as all these apples and then shapes a crust to what he shaped that he wants either Square or just folded in a lopped over just just just to hold the stuff just so I think that would be quite possible. I put I like apricot jam to do that. All oh a orange marmalade would be awfully good. Thanks. OK thank you very much. Have about two maybe five six minutes left. Marcy and a couple of callers and we'll go next to someone in Savoy

online one time. Mike My recipe is brought on because I went out to be with my sister and brother in law while he was going to open heart surgery. He also has the problem of diabetes and they use her toes and I use that in my regular guy. Yes and it was so nice to know that people that I know my brother that have this adult brought on that babies yes have fruit. I can make sweets and I can eat it. I have not cooked with fruit. How does it come right. I mean I was skeptical at first I thought OK this is going to be good or bad. And I cooked with raw sugar one time yes and that really that's not going to do it no no fruit. They have a corner on the side of the box is a lot more sensitive than cereal but I've not figured out that like for a cup of sugar. I would use two thirds a cup

of fruit I see. OK so it is and I think you know it isn't a one a one to one. No no. What is a brand. This this says Ruto is all across the top. And I haven't really checked that. Get ready to make one for our friend here in Tampa. Yes now that I have. Half that out. Yes again yes. But I want to do that I have the same problem. So I have not I have not used true toast to to cook with. Well you have to be the one I have and I have a niece that probably can't use it I don't think she can use for toast and have to be allowable in your diet. And my my brother in law he could have fruit. I see. I know that somebody on the radio the other day said you know OK all of this fruit towse sucrose glucose all these things are all sugar so they're all sugar Be careful of them. But I'm going to pay attention to this at least I'll see what looks like good well thank you. You're

welcome. Let's go into someone here a patient on a cell phone line too. Hello. Yes. I don't know anybody else brought it up. Best apple pie that I make and I found in a recipe was to have that happy cup of apple cider added to within two tablespoons of orange juice with a third of a cup of brown sugar orange juice and brown sugar Yeah sut apple cider is a little more zip. And no that isn't necessarily cut down that's just that just as a kind of apple cider orange juice and brown sugar. That's sounds that sounds nice and rich. The apple cider gives it a little thing to it yes doesn't have their apples I don't know blind test I read one I think was in timbales make a cookbook. Teddy had done a blind test. They found that Mackintosh a mixture of mackintosh and Granny Smith apples were the best on blind test.

And the reason was the flavor of American passion very mushy Granny Smith texture texture yes there's more solid and a little bit sour and so they kind of carry milk in that yeah that's one that I think the apple cider is what is what makes it interesting to me. That matter of cider and in America is a real a real puzzle. We call it cider. The wrist is a her. Oh rest of the world would call what we call cider. They would call it apple juice. Yeah talk about a harder project because it's. Yes because it's not it's not fermented or changed into something. Boy you buy cider in England and you don't drink a whole lot of it right. It's very very strong I was most surprised because because I saw all of this just going to be apple juice like you get out here. That's just apple juice but that seems to be an American nomenclature and

so. So you're using regular you know regular apple or apple cider you buy here cider you buy here exactly. So keep that in mind. Don't try to cook this in England. That's good. Apple cider and orange juice and brown sugar that would make quite a mixture. You know right. I think you could. You could almost if you got clever you could almost put in a little bit of blackstrap molasses. That one tablespoon of blackstrap molasses and you'd have a very unusual flavor. I've been thinking I've been thinking because on the top of my mind I'm very very fond of chutney. And while we were thinking about adding adding things to things I should wonder if if homemade chutney wouldn't be a good additive to an apple pie. It would almost change it to mincemeat. I mean you know to that to that to that involve flavor of mincemeat.

And I'm going I'm going to look into putting a homemade chutney into an apple pie and seeing what kind of a product you get out of it. That's interesting. Or if you didn't like that you could. You could omit those say so if it had onion and you could say well maybe I don't have onion my apple pie. You could just you know me. Yeah but. Oh I think I want to. OK because they're sweet and they have a texture that is quite desirable. I mean just an idea because people have been mentioning putting putting two to combinations of things together. And I generally think hey I have a pie. You put apples in it and that's it. But all of a sudden you know wait a minute if Elton Brown can put mixtures into his major potatoes I think I could work up some things with apples. Feel free to play with your feet exactly. Exactly that's exactly what we're going to have to stop I'm sorry we have oh yes we can't take we've just used time. We will say thank

you very much and yes we'll do it again next month I will do something some assembler wouldn't it'll be december time. But he's a man we like to call our chef in residence once a month on the first Wednesday 10 o'clock he stops by and we talk about cooking and I always have a good time.