Comments on: Seasonal Sauce http://jcarrot.org/seasonal-sauce/ Jews, Food, and Contemporary Issues Sun, 20 Jul 2008 14:59:32 +0000 http://wordpress.org/?v=2.3.2 By: carol koenig http://jcarrot.org/seasonal-sauce/#comment-3319 carol koenig Thu, 01 Nov 2007 21:01:32 +0000 http://jcarrot.org/seasonal-sauce/#comment-3319 Ok, Leah, you motivated me! I bought Jonathan apples today and hope to have some applesauce for you when you come home at Thanksgiving. I have a food mill that belonged to my mother and I did use it to make baby food for you. But for apple sauce, I don't think enough of the skin goes in. Just my preference. Love you, Mom Ok, Leah, you motivated me! I bought Jonathan apples today and hope to have some applesauce for you when you come home at Thanksgiving. I have a food mill that belonged to my mother and I did use it to make baby food for you. But for apple sauce, I don’t think enough of the skin goes in. Just my preference.
Love you, Mom

]]> By: Leah Koenig http://jcarrot.org/seasonal-sauce/#comment-3294 Leah Koenig Tue, 30 Oct 2007 20:19:54 +0000 http://jcarrot.org/seasonal-sauce/#comment-3294 The ginger sounds great Rachel! The picture actually isn't mine - it comes from this blog: http://blog.josephhall.com/2006_08_01_archive.html I used it though b/c it so closely resembled the applesauce from my mom's recipe. The skins really do add a beautiful color. The ginger sounds great Rachel! The picture actually isn’t mine - it comes from this blog: http://blog.josephhall.com/2006_08_01_archive.html

I used it though b/c it so closely resembled the applesauce from my mom’s recipe. The skins really do add a beautiful color.

]]> By: Rachel B. http://jcarrot.org/seasonal-sauce/#comment-3293 Rachel B. Tue, 30 Oct 2007 20:12:47 +0000 http://jcarrot.org/seasonal-sauce/#comment-3293 I made applesauce over the weekend, too. I peeled the apples so I didn't have to puree (wish I had a food mill!) I used brown sugar, a cinnamon stick and some pieces of fresh ginger. Yours is so pink! I made applesauce over the weekend, too. I peeled the apples so I didn’t have to puree (wish I had a food mill!)
I used brown sugar, a cinnamon stick and some pieces of fresh ginger.
Yours is so pink!

]]> By: Leah Koenig http://jcarrot.org/seasonal-sauce/#comment-3292 Leah Koenig Tue, 30 Oct 2007 19:15:04 +0000 http://jcarrot.org/seasonal-sauce/#comment-3292 Thanks msk - I'll try that. My very biased guess, knowing the particular neighborhood where this food mill came from (Park Slope might as well be called Baby Slope), is that it was being used to make baby food and discarded once the child was old enough to eat solid foods...just a hunch. Fair enough Michael - though the comparison between apple and earth apple stays the same, regardless of what original language it came from. Thanks msk - I’ll try that. My very biased guess, knowing the particular neighborhood where this food mill came from (Park Slope might as well be called Baby Slope), is that it was being used to make baby food and discarded once the child was old enough to eat solid foods…just a hunch.

Fair enough Michael - though the comparison between apple and earth apple stays the same, regardless of what original language it came from.

]]> By: Michael Greenberg http://jcarrot.org/seasonal-sauce/#comment-3290 Michael Greenberg Tue, 30 Oct 2007 17:00:05 +0000 http://jcarrot.org/seasonal-sauce/#comment-3290 "Hebrew connection" is a bit generous. The potato is a New World plant, so there's no ancient word for it. Modern Hebrew takes a page out of Europe's book when it comes to naming: pomme de terre and Erdäpfel are the apple-derived French and Austro-German names. “Hebrew connection” is a bit generous. The potato is a New World plant, so there’s no ancient word for it. Modern Hebrew takes a page out of Europe’s book when it comes to naming: pomme de terre and Erdäpfel are the apple-derived French and Austro-German names.

]]> By: msk http://jcarrot.org/seasonal-sauce/#comment-3289 msk Tue, 30 Oct 2007 16:45:56 +0000 http://jcarrot.org/seasonal-sauce/#comment-3289 That food mill was a great find. According to the great cookbook "How To Cook Everything," by Mark Bittman, a food mill allows you to make applesauce without even having to core them. Just cut them into halves or quarters and cook the same way (I find adding a little lemon juice as part of the little bit of water is really tasty). Then puree the sauce through the food mill. The skins, seeds, and hard parts of the core stay behind, and you get a smooth sauce with all that flavor left in. I haven't actually tried this; people in my neighborhood don't seem to abandon food mills on their porches. But Bittman makes a very convincing case for this method. That food mill was a great find. According to the great cookbook “How To Cook Everything,” by Mark Bittman, a food mill allows you to make applesauce without even having to core them. Just cut them into halves or quarters and cook the same way (I find adding a little lemon juice as part of the little bit of water is really tasty). Then puree the sauce through the food mill. The skins, seeds, and hard parts of the core stay behind, and you get a smooth sauce with all that flavor left in.

I haven’t actually tried this; people in my neighborhood don’t seem to abandon food mills on their porches. But Bittman makes a very convincing case for this method.

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