The Joneses wrote:
> "Brian Mailman" > wrote in message
> m...
>> ljp wrote:
>>> When drying apples I'm supposed to pre-treat with ascorbic acid or
>>> lemon juice. I'm having trouble finding either.
>> Have you looked inside a lemon?
>>
>> B/
>
> Limes can be even acider, and interesting differments in taste. Or
> pineapple juice, or grapefruit juice (either sweetened or unsweetened, gag -
> no high fructose corn syrup, please!) Think about apple cider vinegar in the
> water? Just a think there, I've never done it. Or light wines, better the
> ones that make your nose wrinkle - the pH test you know. Apple jack?
> bourbon? Tequila? To the devil with prissy white apple chips, lets have
> somethin' with some *flavor.*
> Down here we get dried fruits sprinkled with chili powder (the mix, check
> them *&^% added ingredients, usually salt is the first item), powdered chile
> (the real deal - chipotle or green chile anyone?), and/or sugar with various
> flavorings.
> I had some absoluter wonderful applewoodsmoked chipotle in Sante Fe once
> with Christine. That stuff was fab! To diet for, dahling.
> I think you may have created a monster.
> Edrena
>
>
>
Actually, UofGA says to use bottled lemon juice as it has a standard pH
versus a squeezed lemon that you don't know what the pH is. That was a
test question.