In article >,
Puester > wrote:

> If you mean an acquired taste, I agree. Our Concords
> are about half ripe so I expect to hear the patter of
> little raccoon feet (more like a loud stomping) across
> the roof any night now.

The analogy to oysters was in how you eat them, sucking out the inside.
I'd always eat the pulp from the inside, spit out the seeds, then eat
the skin.


> Jam/jelly is the preferred use for us. I've only had
> Concord grape pie once, made by a friend, and it was awful.
> (Are you SUPPOSED to leave the seeds and skins in? Ick.)

The pie should definitely NOT have the seeds left in. The skins are
tricky, though--it should have the skins, but they shouldn't be a
sensory defect. I happened to see a Food Finds episode on the Finger
Lakes, and they showed this place that made Concord grape pie. Curious
to compare it to what I've made, I ordered a pie:
<http://www.monicaspies.com/>

It was fabulous. Deep purple, so the skins figured in to production (as
the web page notes), but I couldn't "feel" them. No chewiness. It's
driving me nuts how they did that. I tried chopping them up, but you can
still tell they're there.

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