There used to be a cooking show, 8 or 10 years ago, called Everyday
Food. In one episode they braised turkey thighs in apples and apple
cider. I tried it and it was too sweet.

So you could cut the sweetness just by diluting the cider, but at the
loss of flavor. What else could you add to cut or absorb the sweetness?

--

On Tue, 24 Nov 2020 15:58:40 -0500, "Tom Del Rosso"
> wrote:

>There used to be a cooking show, 8 or 10 years ago, called Everyday
>Food. In one episode they braised turkey thighs in apples and apple
>cider. I tried it and it was too sweet.
>
>So you could cut the sweetness just by diluting the cider, but at the
>loss of flavor. What else could you add to cut or absorb the sweetness?

Aren't there different types of cider? They're not all sweet.

On Tue, 24 Nov 2020 15:58:40 -0500, "Tom Del Rosso"
> wrote:

>There used to be a cooking show, 8 or 10 years ago, called Everyday
>Food. In one episode they braised turkey thighs in apples and apple
>cider. I tried it and it was too sweet.
>
>So you could cut the sweetness just by diluting the cider, but at the
>loss of flavor. What else could you add to cut or absorb the sweetness?

Fresh squeezed lemon juice.

On Tue, 24 Nov 2020 15:58:40 -0500, "Tom Del Rosso"
> wrote:

>There used to be a cooking show, 8 or 10 years ago, called Everyday
>Food. In one episode they braised turkey thighs in apples and apple
>cider. I tried it and it was too sweet.
>
>So you could cut the sweetness just by diluting the cider, but at the
>loss of flavor. What else could you add to cut or absorb the sweetness?

choose a tart apple.
Janet US

On Tue, 24 Nov 2020 14:27:23 -0700, U.S. Janet B. >
wrote:

>On Tue, 24 Nov 2020 15:58:40 -0500, "Tom Del Rosso"
> wrote:
>
>>There used to be a cooking show, 8 or 10 years ago, called Everyday
>>Food. In one episode they braised turkey thighs in apples and apple
>>cider. I tried it and it was too sweet.
>>
>>So you could cut the sweetness just by diluting the cider, but at the
>>loss of flavor. What else could you add to cut or absorb the sweetness?
>
>choose a tart apple.

It makes sense to use a tart apple to make an apple tart.

On Tuesday, November 24, 2020 at 3:27:34 PM UTC-6, U.S. Janet B. wrote:
>
> On Tue, 24 Nov 2020 15:58:40 -0500, "Tom Del Rosso"
> > wrote:
>
> >There used to be a cooking show, 8 or 10 years ago, called Everyday
> >Food. In one episode they braised turkey thighs in apples and apple
> >cider. I tried it and it was too sweet.
> >
> >So you could cut the sweetness just by diluting the cider, but at the
> >loss of flavor. What else could you add to cut or absorb the sweetness?
> choose a tart apple.
> Janet US
>
I think the use of a tart apple would work great to reduce the sweetness.
Plus the idea of a not so sweet cider and Sheldon's comment about using
a fresh squeezed lemon all should work.

Bruce wrote:
> On Tue, 24 Nov 2020 15:58:40 -0500, "Tom Del Rosso"
> > wrote:
>
>> There used to be a cooking show, 8 or 10 years ago, called Everyday
>> Food. In one episode they braised turkey thighs in apples and apple
>> cider. I tried it and it was too sweet.
>>
>> So you could cut the sweetness just by diluting the cider, but at the
>> loss of flavor. What else could you add to cut or absorb the
>> sweetness?
>
> Aren't there different types of cider? They're not all sweet.

The good ones with pulp seem sweeter. Maybe I'll have to try a few
brands.

Sheldon Martin wrote:
> On Tue, 24 Nov 2020 15:58:40 -0500, "Tom Del Rosso"
> > wrote:
>
>> There used to be a cooking show, 8 or 10 years ago, called Everyday
>> Food. In one episode they braised turkey thighs in apples and apple
>> cider. I tried it and it was too sweet.
>>
>> So you could cut the sweetness just by diluting the cider, but at the
>> loss of flavor. What else could you add to cut or absorb the
>> sweetness?
>
> Fresh squeezed lemon juice.

Thanks, I'll experiment with one right now.

On 2020 Nov 24, , Sheldon Martin wrote
(in >):

> On Tue, 24 Nov 2020 15:58:40 -0500, "Tom Del Rosso"
> > wrote:
>
> > So you could cut the sweetness just by diluting the cider, but at the
> > loss of flavor. What else could you add to cut or absorb the sweetness?
>
> Fresh squeezed lemon juice.

Or a splash or two of apple cider vinegar. Any vinegar for that matter.

On Tuesday, November 24, 2020 at 3:58:49 PM UTC-5, Tom Del Rosso wrote:
> There used to be a cooking show, 8 or 10 years ago, called Everyday
> Food. In one episode they braised turkey thighs in apples and apple
> cider. I tried it and it was too sweet.

Did you use the filtered, shelf-stable cider (which used to be sold in glass
jugs but I imagine is now sold in plastic)? If so, that will be sweeter than
fresh-pressed cider which is kept refrigerated and is cloudy.

If memory serves, during the cider season early cider is sweeter than
late cider as different varieties of apples ripen.

Cindy Hamilton

On 11/24/2020 3:58 PM, Tom Del Rosso wrote:
> There used to be a cooking show, 8 or 10 years ago, called Everyday
> Food. In one episode they braised turkey thighs in apples and apple
> cider. I tried it and it was too sweet.
>
> So you could cut the sweetness just by diluting the cider, but at the
> loss of flavor. What else could you add to cut or absorb the sweetness?

I see you've gotten many ideas. Some just to mask the sweetness though,
not eliminate it.

Here's my thoughts: Just another to consider.

Ferment your apple cider in advance or just buy hard cider.
The fermenting turns the sugar into alcohol and most of that alcohol
will "burn off" during the cooking.

This also makes me think of that somewhat new beer..Angry Orchard beer.
Sounds to be beer made from fermented apples. Maybe a bottle or two of
that might be a good braising liquid.

I've never tried that beer but it sounds interesting. (good
advertising). Has anyone here every tried it?

On Wed, 25 Nov 2020 03:20:39 -0800 (PST), Cindy Hamilton
> wrote:

>On Tuesday, November 24, 2020 at 3:58:49 PM UTC-5, Tom Del Rosso wrote:
>> There used to be a cooking show, 8 or 10 years ago, called Everyday
>> Food. In one episode they braised turkey thighs in apples and apple
>> cider. I tried it and it was too sweet.
>
>Did you use the filtered, shelf-stable cider (which used to be sold in glass
>jugs but I imagine is now sold in plastic)? If so, that will be sweeter than
>fresh-pressed cider which is kept refrigerated and is cloudy.
>
>If memory serves, during the cider season early cider is sweeter than
>late cider as different varieties of apples ripen.

The way all y'all talk, I get the impression only sweet cider is
available in the US. Probably in buckets.

On Thu, 26 Nov 2020 03:54:44 +1100, Bruce wrote:

> On Wed, 25 Nov 2020 03:20:39 -0800 (PST), Cindy Hamilton
> > wrote:
>
>>On Tuesday, November 24, 2020 at 3:58:49 PM UTC-5, Tom Del Rosso wrote:
>>> There used to be a cooking show, 8 or 10 years ago, called Everyday
>>> Food. In one episode they braised turkey thighs in apples and apple
>>> cider. I tried it and it was too sweet.
>>
>>Did you use the filtered, shelf-stable cider (which used to be sold in glass
>>jugs but I imagine is now sold in plastic)? If so, that will be sweeter than
>>fresh-pressed cider which is kept refrigerated and is cloudy.
>>
>>If memory serves, during the cider season early cider is sweeter than
>>late cider as different varieties of apples ripen.
>
> The way all y'all talk, I get the impression only sweet cider is
> available in the US. Probably in buckets.

What they call cider is often just apple juice.

On Wed, 25 Nov 2020 10:18:08 -0700, Graham > wrote:

>On Thu, 26 Nov 2020 03:54:44 +1100, Bruce wrote:
>
>> On Wed, 25 Nov 2020 03:20:39 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>>>On Tuesday, November 24, 2020 at 3:58:49 PM UTC-5, Tom Del Rosso wrote:
>>>> There used to be a cooking show, 8 or 10 years ago, called Everyday
>>>> Food. In one episode they braised turkey thighs in apples and apple
>>>> cider. I tried it and it was too sweet.
>>>
>>>Did you use the filtered, shelf-stable cider (which used to be sold in glass
>>>jugs but I imagine is now sold in plastic)? If so, that will be sweeter than
>>>fresh-pressed cider which is kept refrigerated and is cloudy.
>>>
>>>If memory serves, during the cider season early cider is sweeter than
>>>late cider as different varieties of apples ripen.
>>
>> The way all y'all talk, I get the impression only sweet cider is
>> available in the US. Probably in buckets.
>
>What they call cider is often just apple juice.

Oh, of course. They turn everything into the sweet children's version.

On Wednesday, November 25, 2020 at 11:54:50 AM UTC-5, Bruce wrote:
> On Wed, 25 Nov 2020 03:20:39 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Tuesday, November 24, 2020 at 3:58:49 PM UTC-5, Tom Del Rosso wrote:
> >> There used to be a cooking show, 8 or 10 years ago, called Everyday
> >> Food. In one episode they braised turkey thighs in apples and apple
> >> cider. I tried it and it was too sweet.
> >
> >Did you use the filtered, shelf-stable cider (which used to be sold in glass
> >jugs but I imagine is now sold in plastic)? If so, that will be sweeter than
> >fresh-pressed cider which is kept refrigerated and is cloudy.
> >
> >If memory serves, during the cider season early cider is sweeter than
> >late cider as different varieties of apples ripen.
> The way all y'all talk, I get the impression only sweet cider is
> available in the US. Probably in buckets.

We have two kinds of cider in the U.S.

Juice squeezed from apples, with or without filtration. That's what we
refer to by the unadorned term, "cider".

Hard cider, which is fermented "soft" cider. Although it was popular in
the 19th and early 20th Century, it fell out of favor. It has enjoyed a
resurgence in the last decade or three.

Cindy Hamilton

On Wed, 25 Nov 2020 10:40:25 -0800 (PST), Cindy Hamilton
> wrote:

>On Wednesday, November 25, 2020 at 11:54:50 AM UTC-5, Bruce wrote:
>> On Wed, 25 Nov 2020 03:20:39 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>> >On Tuesday, November 24, 2020 at 3:58:49 PM UTC-5, Tom Del Rosso wrote:
>> >> There used to be a cooking show, 8 or 10 years ago, called Everyday
>> >> Food. In one episode they braised turkey thighs in apples and apple
>> >> cider. I tried it and it was too sweet.
>> >
>> >Did you use the filtered, shelf-stable cider (which used to be sold in glass
>> >jugs but I imagine is now sold in plastic)? If so, that will be sweeter than
>> >fresh-pressed cider which is kept refrigerated and is cloudy.
>> >
>> >If memory serves, during the cider season early cider is sweeter than
>> >late cider as different varieties of apples ripen.
>> The way all y'all talk, I get the impression only sweet cider is
>> available in the US. Probably in buckets.
>
>We have two kinds of cider in the U.S.
>
>Juice squeezed from apples, with or without filtration. That's what we
>refer to by the unadorned term, "cider".

To me, that's apple juice, as Graham says.

>Hard cider, which is fermented "soft" cider. Although it was popular in
>the 19th and early 20th Century, it fell out of favor. It has enjoyed a
>resurgence in the last decade or three.

That's cider to me. Cider's alcoholic, like beer.

Bruce wrote:
> On Wed, 25 Nov 2020 10:40:25 -0800 (PST), Cindy Hamilton
> > wrote:
>
>> On Wednesday, November 25, 2020 at 11:54:50 AM UTC-5, Bruce wrote:
>>> On Wed, 25 Nov 2020 03:20:39 -0800 (PST), Cindy Hamilton
>>> > wrote:
>>>
>>>> On Tuesday, November 24, 2020 at 3:58:49 PM UTC-5, Tom Del Rosso wrote:
>>>>> There used to be a cooking show, 8 or 10 years ago, called Everyday
>>>>> Food. In one episode they braised turkey thighs in apples and apple
>>>>> cider. I tried it and it was too sweet.
>>>>
>>>> Did you use the filtered, shelf-stable cider (which used to be sold in glass
>>>> jugs but I imagine is now sold in plastic)? If so, that will be sweeter than
>>>> fresh-pressed cider which is kept refrigerated and is cloudy.
>>>>
>>>> If memory serves, during the cider season early cider is sweeter than
>>>> late cider as different varieties of apples ripen.
>>> The way all y'all talk, I get the impression only sweet cider is
>>> available in the US. Probably in buckets.
>>
>> We have two kinds of cider in the U.S.
>>
>> Juice squeezed from apples, with or without filtration. That's what we
>> refer to by the unadorned term, "cider".
>
> To me, that's apple juice, as Graham says.
>
>> Hard cider, which is fermented "soft" cider. Although it was popular in
>> the 19th and early 20th Century, it fell out of favor. It has enjoyed a
>> resurgence in the last decade or three.
>
> That's cider to me. Cider's alcoholic, like beer.
>

I bet you also have a hard time with other english words (US vs
British).

Like arse sniffer.

Sheldon Martin wrote:
> On Tue, 24 Nov 2020 15:58:40 -0500, "Tom Del Rosso"
> > wrote:
>
>> There used to be a cooking show, 8 or 10 years ago, called Everyday
>> Food. In one episode they braised turkey thighs in apples and apple
>> cider. I tried it and it was too sweet.
>>
>> So you could cut the sweetness just by diluting the cider, but at the
>> loss of flavor. What else could you add to cut or absorb the
>> sweetness?
>
> Fresh squeezed lemon juice.

I made it again last night and it was very good with the juice of 2
small lemons. The cider I have on hand isn't very sweet either, which
was just luck because it's a generic brand. Some day I'll try it with
wings, which are also tough enough to be braised.

Leo wrote:
> On 2020 Nov 24, , Sheldon Martin wrote
> (in >):
>
>> On Tue, 24 Nov 2020 15:58:40 -0500, "Tom Del Rosso"
>> > wrote:
>>
>>> So you could cut the sweetness just by diluting the cider, but at
>>> the loss of flavor. What else could you add to cut or absorb the
>>> sweetness?
>>
>> Fresh squeezed lemon juice.
>
> Or a splash or two of apple cider vinegar. Any vinegar for that
> matter.

I made this twice before, back when I saw the recipie on TV, and the
second time I used apple vinegar. But it was hard to impossible to find
the right amount to make it neither sweet nor vinegary. Lemons worked
better.

Gary wrote:
> On 11/24/2020 3:58 PM, Tom Del Rosso wrote:
>> There used to be a cooking show, 8 or 10 years ago, called Everyday
>> Food. In one episode they braised turkey thighs in apples and apple
>> cider. I tried it and it was too sweet.
>>
>> So you could cut the sweetness just by diluting the cider, but at the
>> loss of flavor. What else could you add to cut or absorb the
>> sweetness?
>
> I see you've gotten many ideas. Some just to mask the sweetness
> though, not eliminate it.
>
> Here's my thoughts: Just another to consider.
>
> Ferment your apple cider in advance or just buy hard cider.
> The fermenting turns the sugar into alcohol and most of that alcohol
> will "burn off" during the cooking.

That sounds good, especially if you could do it partially to retain some
sweetness.

How do you ferment cider without spoiling it?



> This also makes me think of that somewhat new beer..Angry Orchard
> beer. Sounds to be beer made from fermented apples. Maybe a bottle or
> two of that might be a good braising liquid.
>
> I've never tried that beer but it sounds interesting. (good
> advertising). Has anyone here every tried it?

I'll check the ingredients. Maybe half and half with cider.

On Wed, 25 Nov 2020 14:53:10 -0500, Tom Del Rosso wrote:

> Gary wrote:
>> On 11/24/2020 3:58 PM, Tom Del Rosso wrote:
>>> There used to be a cooking show, 8 or 10 years ago, called Everyday
>>> Food. In one episode they braised turkey thighs in apples and apple
>>> cider. I tried it and it was too sweet.
>>>
>>> So you could cut the sweetness just by diluting the cider, but at the
>>> loss of flavor. What else could you add to cut or absorb the
>>> sweetness?
>>
>> I see you've gotten many ideas. Some just to mask the sweetness
>> though, not eliminate it.
>>
>> Here's my thoughts: Just another to consider.
>>
>> Ferment your apple cider in advance or just buy hard cider.
>> The fermenting turns the sugar into alcohol and most of that alcohol
>> will "burn off" during the cooking.
>
> That sounds good, especially if you could do it partially to retain some
> sweetness.
>
> How do you ferment cider without spoiling it?
>
Go to a liquor store and buy a bottle of real, dry cider.

On Wednesday, November 25, 2020 at 2:26:43 PM UTC-5, Bruce wrote:
> On Wed, 25 Nov 2020 10:40:25 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Wednesday, November 25, 2020 at 11:54:50 AM UTC-5, Bruce wrote:
> >> On Wed, 25 Nov 2020 03:20:39 -0800 (PST), Cindy Hamilton
> >> > wrote:
> >>
> >> >On Tuesday, November 24, 2020 at 3:58:49 PM UTC-5, Tom Del Rosso wrote:
> >> >> There used to be a cooking show, 8 or 10 years ago, called Everyday
> >> >> Food. In one episode they braised turkey thighs in apples and apple
> >> >> cider. I tried it and it was too sweet.
> >> >
> >> >Did you use the filtered, shelf-stable cider (which used to be sold in glass
> >> >jugs but I imagine is now sold in plastic)? If so, that will be sweeter than
> >> >fresh-pressed cider which is kept refrigerated and is cloudy.
> >> >
> >> >If memory serves, during the cider season early cider is sweeter than
> >> >late cider as different varieties of apples ripen.
> >> The way all y'all talk, I get the impression only sweet cider is
> >> available in the US. Probably in buckets.
> >
> >We have two kinds of cider in the U.S.
> >
> >Juice squeezed from apples, with or without filtration. That's what we
> >refer to by the unadorned term, "cider".
> To me, that's apple juice, as Graham says.

Generally we use "apple juice" for the filtered product and "cider" for unfiltered.

> >Hard cider, which is fermented "soft" cider. Although it was popular in
> >the 19th and early 20th Century, it fell out of favor. It has enjoyed a
> >resurgence in the last decade or three.
> That's cider to me. Cider's alcoholic, like beer.

How nice for you.

Cindy Hamilton

On Wednesday, November 25, 2020 at 2:53:19 PM UTC-5, Tom Del Rosso wrote:
> Gary wrote:
> > On 11/24/2020 3:58 PM, Tom Del Rosso wrote:
> >> There used to be a cooking show, 8 or 10 years ago, called Everyday
> >> Food. In one episode they braised turkey thighs in apples and apple
> >> cider. I tried it and it was too sweet.
> >>
> >> So you could cut the sweetness just by diluting the cider, but at the
> >> loss of flavor. What else could you add to cut or absorb the
> >> sweetness?
> >
> > I see you've gotten many ideas. Some just to mask the sweetness
> > though, not eliminate it.
> >
> > Here's my thoughts: Just another to consider.
> >
> > Ferment your apple cider in advance or just buy hard cider.
> > The fermenting turns the sugar into alcohol and most of that alcohol
> > will "burn off" during the cooking.
> That sounds good, especially if you could do it partially to retain some
> sweetness.
>
> How do you ferment cider without spoiling it?

It ferments itself. I don't know how many jugs of cider
I've had go "tangy" in the fridge when I didn't drink
them enough. Definitely some alcohol there. This
is _real_, unfiltered cider. Not that pallid imitation
that you find in the juice aisle at the grocery store.

I imagine commercial hard cider producers add yeast.

Cindy Hamilton

On Wed, 25 Nov 2020 12:07:27 -0800 (PST), Cindy Hamilton
> wrote:

>On Wednesday, November 25, 2020 at 2:26:43 PM UTC-5, Bruce wrote:
>> On Wed, 25 Nov 2020 10:40:25 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>> >On Wednesday, November 25, 2020 at 11:54:50 AM UTC-5, Bruce wrote:
>> >> On Wed, 25 Nov 2020 03:20:39 -0800 (PST), Cindy Hamilton
>> >> > wrote:
>> >>
>> >> >On Tuesday, November 24, 2020 at 3:58:49 PM UTC-5, Tom Del Rosso wrote:
>> >> >> There used to be a cooking show, 8 or 10 years ago, called Everyday
>> >> >> Food. In one episode they braised turkey thighs in apples and apple
>> >> >> cider. I tried it and it was too sweet.
>> >> >
>> >> >Did you use the filtered, shelf-stable cider (which used to be sold in glass
>> >> >jugs but I imagine is now sold in plastic)? If so, that will be sweeter than
>> >> >fresh-pressed cider which is kept refrigerated and is cloudy.
>> >> >
>> >> >If memory serves, during the cider season early cider is sweeter than
>> >> >late cider as different varieties of apples ripen.
>> >> The way all y'all talk, I get the impression only sweet cider is
>> >> available in the US. Probably in buckets.
>> >
>> >We have two kinds of cider in the U.S.
>> >
>> >Juice squeezed from apples, with or without filtration. That's what we
>> >refer to by the unadorned term, "cider".
>> To me, that's apple juice, as Graham says.
>
>Generally we use "apple juice" for the filtered product and "cider" for unfiltered.
>
>> >Hard cider, which is fermented "soft" cider. Although it was popular in
>> >the 19th and early 20th Century, it fell out of favor. It has enjoyed a
>> >resurgence in the last decade or three.
>> That's cider to me. Cider's alcoholic, like beer.
>
>How nice for you.

Don't act hurt. All y'all change the meanings of things and then act
surprised when you're misunderstood. Your problem, self-inflicted.

Cindy Hamilton wrote:
> On Wednesday, November 25, 2020 at 2:53:19 PM UTC-5, Tom Del Rosso
> wrote:
>> Gary wrote:
>>> On 11/24/2020 3:58 PM, Tom Del Rosso wrote:
>>>> There used to be a cooking show, 8 or 10 years ago, called Everyday
>>>> Food. In one episode they braised turkey thighs in apples and apple
>>>> cider. I tried it and it was too sweet.
>>>>
>>>> So you could cut the sweetness just by diluting the cider, but at
>>>> the loss of flavor. What else could you add to cut or absorb the
>>>> sweetness?
>>>
>>> I see you've gotten many ideas. Some just to mask the sweetness
>>> though, not eliminate it.
>>>
>>> Here's my thoughts: Just another to consider.
>>>
>>> Ferment your apple cider in advance or just buy hard cider.
>>> The fermenting turns the sugar into alcohol and most of that alcohol
>>> will "burn off" during the cooking.
>> That sounds good, especially if you could do it partially to retain
>> some sweetness.
>>
>> How do you ferment cider without spoiling it?
>
> It ferments itself. I don't know how many jugs of cider
> I've had go "tangy" in the fridge when I didn't drink
> them enough. Definitely some alcohol there. This
> is _real_, unfiltered cider. Not that pallid imitation
> that you find in the juice aisle at the grocery store.
>
> I imagine commercial hard cider producers add yeast.

I haven't bought filtered in decades.

Sometimes a store chain like Stop and Shop buys cider from an excellent
source and puts the store name on it, then later changes to a brand that
seems partially filtered and you can never find out where they got the
better stuff. I assume they are responding to surveys of people with no
taste.

Graham wrote:
> On Wed, 25 Nov 2020 14:53:10 -0500, Tom Del Rosso wrote:
>>
>> How do you ferment cider without spoiling it?
>>
> Go to a liquor store and buy a bottle of real, dry cider.

Will do. Thanks.

Bruce wrote:
> On Wed, 25 Nov 2020 12:07:27 -0800 (PST), Cindy Hamilton
> > wrote:
>
>> On Wednesday, November 25, 2020 at 2:26:43 PM UTC-5, Bruce wrote:
>>> On Wed, 25 Nov 2020 10:40:25 -0800 (PST), Cindy Hamilton
>>> > wrote:
>>>
>>>> On Wednesday, November 25, 2020 at 11:54:50 AM UTC-5, Bruce wrote:
>>>>> On Wed, 25 Nov 2020 03:20:39 -0800 (PST), Cindy Hamilton
>>>>> > wrote:
>>>>>
>>>>>> On Tuesday, November 24, 2020 at 3:58:49 PM UTC-5, Tom Del Rosso wrote:
>>>>>>> There used to be a cooking show, 8 or 10 years ago, called Everyday
>>>>>>> Food. In one episode they braised turkey thighs in apples and apple
>>>>>>> cider. I tried it and it was too sweet.
>>>>>>
>>>>>> Did you use the filtered, shelf-stable cider (which used to be sold in glass
>>>>>> jugs but I imagine is now sold in plastic)? If so, that will be sweeter than
>>>>>> fresh-pressed cider which is kept refrigerated and is cloudy.
>>>>>>
>>>>>> If memory serves, during the cider season early cider is sweeter than
>>>>>> late cider as different varieties of apples ripen.
>>>>> The way all y'all talk, I get the impression only sweet cider is
>>>>> available in the US. Probably in buckets.
>>>>
>>>> We have two kinds of cider in the U.S.
>>>>
>>>> Juice squeezed from apples, with or without filtration. That's what we
>>>> refer to by the unadorned term, "cider".
>>> To me, that's apple juice, as Graham says.
>>
>> Generally we use "apple juice" for the filtered product and "cider" for unfiltered.
>>
>>>> Hard cider, which is fermented "soft" cider. Although it was popular in
>>>> the 19th and early 20th Century, it fell out of favor. It has enjoyed a
>>>> resurgence in the last decade or three.
>>> That's cider to me. Cider's alcoholic, like beer.
>>
>> How nice for you.
>
> Don't act hurt. All y'all change the meanings of things and then act
> surprised when you're misunderstood. Your problem, self-inflicted.
>

<*SNIFF*>

On 2020-11-25 3:17 p.m., Tom Del Rosso wrote:
> Cindy Hamilton wrote:

> I haven't bought filtered in decades.
>
> Sometimes a store chain like Stop and Shop buys cider from an excellent
> source and puts the store name on it, then later changes to a brand that
> seems partially filtered and you can never find out where they got the
> better stuff. I assume they are responding to surveys of people with no
> taste.
>
There are plenty of apples grown around here and I get cider from the
farm stands and local produce stores. This year's cider seems to be
especially good.

Dave Smith wrote:
> On 2020-11-25 3:17 p.m., Tom Del Rosso wrote:
>> Cindy Hamilton wrote:
>
>> I haven't bought filtered in decades.
>>
>> Sometimes a store chain like Stop and Shop buys cider from an
>> excellent
>> source and puts the store name on it, then later changes to a
>> brand that
>> seems partially filtered and you can never find out where they
>> got the
>> better stuff. I assume they are responding to surveys of people
>> with no
>> taste.
>>
> There are plenty of apples grown around here and I get cider from
> the farm stands and local produce stores. This year's cider seems
> to be especially good.
>

The dutch grow the best apples. Finest in the universe.