Talk:Quince: Difference between revisions
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imported>Martin Baldwin-Edwards |
imported>Howard C. Berkowitz No edit summary |
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As far as I can remember, I've never tasted one. Could someone give an idea of the flavor, as difficult as that can be in words? (I don't find durian terrible, but I know how hard that would be to describe) [[User:Howard C. Berkowitz|Howard C. Berkowitz]] 23:26, 20 March 2011 (UTC) | As far as I can remember, I've never tasted one. Could someone give an idea of the flavor, as difficult as that can be in words? (I don't find durian terrible, but I know how hard that would be to describe) [[User:Howard C. Berkowitz|Howard C. Berkowitz]] 23:26, 20 March 2011 (UTC) | ||
:They are inedible uncooked. Something like a very bad version of a cooking apple -- very tart, crisp but with a pleasant aroma. I will write some more about this aspect, and two ancient recipes that I use -- one for a meat dish and the other for a dessert [[User:Martin Baldwin-Edwards|Martin Baldwin-Edwards]] 23:36, 20 March 2011 (UTC) | :They are inedible uncooked. Something like a very bad version of a cooking apple -- very tart, crisp but with a pleasant aroma. I will write some more about this aspect, and two ancient recipes that I use -- one for a meat dish and the other for a dessert [[User:Martin Baldwin-Edwards|Martin Baldwin-Edwards]] 23:36, 20 March 2011 (UTC) | ||
::Thanks! Perhaps the local equivalent, in some respect, is the cranberry, which is generally too hard, raw, to eat. For most people, it is also too sour. [[User:Howard C. Berkowitz|Howard C. Berkowitz]] 23:47, 20 March 2011 (UTC) | |||
Revision as of 18:47, 20 March 2011
Silly but serious question
As far as I can remember, I've never tasted one. Could someone give an idea of the flavor, as difficult as that can be in words? (I don't find durian terrible, but I know how hard that would be to describe) Howard C. Berkowitz 23:26, 20 March 2011 (UTC)
- They are inedible uncooked. Something like a very bad version of a cooking apple -- very tart, crisp but with a pleasant aroma. I will write some more about this aspect, and two ancient recipes that I use -- one for a meat dish and the other for a dessert Martin Baldwin-Edwards 23:36, 20 March 2011 (UTC)
- Thanks! Perhaps the local equivalent, in some respect, is the cranberry, which is generally too hard, raw, to eat. For most people, it is also too sour. Howard C. Berkowitz 23:47, 20 March 2011 (UTC)