Editing Talk:1766: Apple Spectrum
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Pink Lady has to be one of the worst apples around. Seriously. Apart from Golden Delicious. But it's a close call. Let's hear it for Egremont Russet and Worcester Pearmain and a whole lot of other impossible-or-hard-to-find proper varieties. Oooh apple wars, so much more fun than editor wars.[[Special:Contributions/162.158.2.43|162.158.2.43]] 13:12, 1 December 2016 (UTC) | Pink Lady has to be one of the worst apples around. Seriously. Apart from Golden Delicious. But it's a close call. Let's hear it for Egremont Russet and Worcester Pearmain and a whole lot of other impossible-or-hard-to-find proper varieties. Oooh apple wars, so much more fun than editor wars.[[Special:Contributions/162.158.2.43|162.158.2.43]] 13:12, 1 December 2016 (UTC) | ||
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Just chiming in to further dis Red Delicious ... In much of the US, for decades after WWII, only a very few apple cultivars were widely available - Red Delicious, Golden Delicious, & Granny Smith mostly. Red Delicious is nearly perfect for commercial, mechanized orchards and (like tomatoes), their flavor and texture were considered secondary to commercial/logistical issues (like longevity in storage and resistance to bruising). The problem is that they are often mealy, and are always, always bland - Red Delicious are to apples what boxed Kraft mac & cheese is to pasta. These days though, even US small town chain groceries will often carry a dozen varieties, and variety is the single greatest thing about apples. (The wondrous names are a bonus.) Nowadays, when we can always get Galas and Fujis, can very often find Braeburns, Arkansas Blacks, Jonagolds, and Winesaps, and occasionally SweeTangos, Nickajacks, Green Cheese and other varieties, I imagine that the Red Delicious lives on mostly by inertia. [[User:Miamiclay|Miamiclay]] ([[User talk:Miamiclay|talk]]) 18:31, 1 December 2016 (UTC) | Just chiming in to further dis Red Delicious ... In much of the US, for decades after WWII, only a very few apple cultivars were widely available - Red Delicious, Golden Delicious, & Granny Smith mostly. Red Delicious is nearly perfect for commercial, mechanized orchards and (like tomatoes), their flavor and texture were considered secondary to commercial/logistical issues (like longevity in storage and resistance to bruising). The problem is that they are often mealy, and are always, always bland - Red Delicious are to apples what boxed Kraft mac & cheese is to pasta. These days though, even US small town chain groceries will often carry a dozen varieties, and variety is the single greatest thing about apples. (The wondrous names are a bonus.) Nowadays, when we can always get Galas and Fujis, can very often find Braeburns, Arkansas Blacks, Jonagolds, and Winesaps, and occasionally SweeTangos, Nickajacks, Green Cheese and other varieties, I imagine that the Red Delicious lives on mostly by inertia. [[User:Miamiclay|Miamiclay]] ([[User talk:Miamiclay|talk]]) 18:31, 1 December 2016 (UTC) |