Who makes applesauce in a crock pot?
narrows eyes at sumi
They are concern free and yummy this way.
I do core them, so there are no seeds, and I like the skins after a day's worth of cooking.
We have to see the chimp playing hockey! That's hilarious! The ice is so slippery, and, and monkeys are all irrational. We have to see this!
Anya ,'Bring On The Night'
All Ogle, No Cash -- It's Not Just Annoying, It's Un-American
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§ ita § - Apr 25, 2003 2:58:31 pm PDT #4195 of 9843
Well not canonically, no, but this is transformative fiction.
Betsy HP - Apr 25, 2003 3:18:54 pm PDT #4196 of 9843
If I only had a brain...
That's not its real name, Deb. That is its fancy Euro unAmerican name.
Deena - Apr 25, 2003 3:21:21 pm PDT #4197 of 9843
How are you me? You need to stop that. Only I can be me. ~Kara
I don't like applesauce, but I do like apples, cooked with a teeny bit of water, and a teeny bit of butter, and a teeny bit of sugar and a lot of cinnamon, skins off, until hot and just tender. I make them whenever we have pork.
Betsy HP - Apr 25, 2003 3:40:06 pm PDT #4198 of 9843
If I only had a brain...
My hubster does that. It is gooooood.
Cindy - Apr 25, 2003 3:41:02 pm PDT #4199 of 9843
Nobody
The Nutty-flea family rices applesauce? That's just wrong.
Betsy HP - Apr 25, 2003 3:47:49 pm PDT #4200 of 9843
If I only had a brain...
Yes, but do they applesauce rice?
Cindy - Apr 25, 2003 3:49:18 pm PDT #4201 of 9843
Nobody
I don't know, but apples and rice might make a nice stuffing for a roast chicken, maybe with some pearl onions and some carrots and broccoli.
Betsy HP - Apr 25, 2003 3:53:14 pm PDT #4202 of 9843
If I only had a brain...
Rice is nummy with pecans in. Most things are nummy with pecans in, unless you're Deb, who gets anaphylactic when there are pecans in, so she abstains.
Katie M - Apr 25, 2003 4:16:57 pm PDT #4203 of 9843
I was charmed (albeit somewhat perplexed) by the fannish sensibility of many of the music choices -- it's like the director was trying to vid Canada. --loligo on the Olympic Opening Ceremonies
Betsy, it's called a chinois or china-cap strainer. Truly. I have one, with specially shaped pestle and accompanying stand.
Okay, so we didn't use a ricer, we used one of these.
Which I realize none of you are interested in, but I'm busily expanding my cooking vocab. On the other hand, this means that I have to let go of my pleasure that unlike Giles, my family did have a ricer. Oh well.
Betsy HP - Apr 25, 2003 4:25:05 pm PDT #4204 of 9843
If I only had a brain...
Ricers are kind of like garlic presses, only bigger.