Now that I'm unwittingly in possession of an iPod*, I'd have to say that I'm not impressed. It's a lot like other portable mp3 players out there and in some ways, it's not exactly user friendly either.
I think the popularity of the iPod is due more to branding than anyone embracing "geeky hipness" (if such a thing was possible). iPods and Wiis are to the eternally wired as Prada and Jimmy Choos are to fashionistas. Symbols of "coolness" and conspicuous consumption. One could ask, will my quality of life be improved any by this gadget? And I'd answer, "No."
A few sheets of blank paper are far more useful.
*Actually, it's the rather miniscule iPod shuffle. Someone might as well implant a suspicious looking black box in my ear canal.
Aww, man, I read the title and was all happy for a split second because I thought it was going to be about apple pie. (a real apple lover if we mean pie!)
If it makes you feel any better, I did make an apple pie during the holidays. I've discovered that the type of flour used really influences the quality of the crust....
the type of flour used really influences the quality of the crust: It does?
Every recipe I've seen has just called for regular old all-purpose flour, so that's what I've always done. What secret have you learned, then?
(My crusts are mediocre at best because I've focused on developing extremist views about the filling: 1) that it should just be apples, cinnamon, and maybe a tsp of sugar -- or none at all -- depending on the apple 2) that an apple should mush up some while baking 3) that the default apples are no good at all)
I can't say I'm surprised, considering how many recipes for breadlike things I've seen that tell the unsuspecting newbie to use all-purpose flour, which will just doom them to awful bread.
I've been experimenting with wheat flour for a healthier crust alternative. But wheat flour has a coarser texture, though, so it's not for those who are fanatical about flaky crusts.
I'm all about the apples too. I prefer not to add any cinnamon or sugar--instead, I use a mix of apple varieties and stew them for a couple minutes before adding them to the pie.
My goodness, I thought I was the only person on Earth who didn't put in like half a cup of sugar, then tablespoons of cornstarch, then flour as a redundant thickener, then lemon juice, and so on until they practically have cake instead.
Which varieties? Is the stewing because the ones you use don't mush up well without a little encouragement?
One advantage of stewing beforehand is that some of the water comes out of the apples so you don't have to use as much cornstarch.
I prefer using firmer apples, especially Granny Smith paired with a sweeter variety like Golden Delicious, Gala, or Jonagold. I like using at least three varieties because it makes the pie taste more complex, but I avoid Red Delicious like the plague because it has all the taste bred out of it.
Hey Sya, do you always use shortening in the crust? I've started trying butter, though without much success so far. It's hard to experiment a lot with fatty things because I start to think about arterial walls.
I don't use shortening at all (detest the stuff). I use butter instead, approximately one stick (1/2 cup) per 1.5 cups of flour. I suppose you could substitute margarine although I've never tried it.
Okay, same proportions I used. Maybe a butter one's less forgiving of overhandling. Comes out...leathery. If my fingers hurt from cutting the crust with the side of the fork, then it is not a crust to be proud of. Might be good for turnovers, though, if I could get them to seal. Sorry, thinking out loud here when this isn't my blog.
