The Golden Delicious is a cultivar of apple with a yellow color, not closely related to the Red Delicious apple. According to the US Apple Association website it is one of the 15 most popular apple cultivars in the United States.
== Appearance and flavor ==
Golden Delicious is a large, yellowish-green skinned cultivar and very sweet to the taste. It is prone to bruising and shriveling, so it needs careful handling and storage. It is a favorite for salads, apple sauce, and apple butter.
== History ==
This cultivar is a chance seedling possibly a hybrid of Grimes Golden and Golden Reinette. The...
@Stephie: BTW, it's really amazing, both my parsley and coriander look much "worse" (thin, not as green) than fresh herbs sold in stores, but they are much much tastier !
The best way to find the name of a specific thing in another language (even better than a dictionary) is to switch the Wikipedia to the other language
scheint auch auf Deutsch "Golden delicious" zu heißen
it is a common apple, you shouldn't have any trouble finding it
may look green in the supermarket, instead of yellow. But it will have the points
look for black points, white points are more likely to be found on a Granny Smith
> In der Schweiz war Golden Delicious bis ins Jahr 2009 die beliebteste Sorte im Anbau. Erst im Jahr 2010 wurde sie durch den Golden-Delicious-Nachkommen Gala in der Beliebtheit bei den Obstbauern übertroffen, und geriet auf Rang 2.
@Stephie: if I want to reduce the number of plants in my pot (I feel like some are blocking each other), what's the best way to do it? just take the whole plant out?
Yes, they are crowded. Do you want to keep the thinned plants? Then you have to carefully dig them out and repot. Otherwise, snip them off at soil level.
A classic image of mermaids are their long flowing hair that swishes in the water. But in the scientifically realistic sense this makes none. The hair would be nothing more than a nuisance to the mermaid, so why would they evolve this?
Look, if you come back from a 3 year sea voyage and tell your friend's wife he was lost when he was seduced by a siren on a faraway island, she will only believe you if the creature in question did not look overly fish-like. No gills, and certainly no slime.
I have a family of four and sometimes cook multiple times a day - my dishwasher is my best helper. I choose tools based on whether they can go into the dishwasher. With "can" being a rather loose definition.
Questions with this tag should be about traditional ingredients, preparations or dishes from India - such as curries, naan, chaats, chutneys and desserts. Questions about ingredients common to Indian-style cooking, but which aren't about a specific Indian dish, should not use this tag.
So that question matches the tag according to the tag description
since it is about the preparation of a type of dish rather than about a specific common ingredient
But that's not really how tags should work. If someone specializes in "Indian-cuisine" but we only use it on questions that we can't come up with any other tag for rather than tagging every question related to Indian cuisine, the tag doesn't do its job.
@Catija It's kind of awkward and hard to do well in practice, I agree, but the idea of the foo-cuisine tags I think is for questions that ask in general about that cuisine without asking about a specific dish.
I think in practice they end up used some like that, some in cases where there's a more specific tag, some when the more-specific tag doesn't exist but conceivably could, and some as a sort of disambiguation.
I'm a big curry aficionado and am trying to cook curries that both taste good and require minimal preparation during the week. I like to make both vegetarian (usually, green/red lentils, fresh) and chicken-based curries.
For that reason, I'm starting by blending the masalas, tomatoes, onions, et...
I would like to make some gulab jamun for a party in the afternoon. Because it's a work party, I can't prepare them in the morning and let them soak the recommended few hours. Instead, I need to prepare them the night before.
I have read many recipes and they all recommend a minimum soaking time...
It seems to be common knowledge that "toasting is better" when it comes to spices. But the other day I noticed my toasted-and-freshly-ground coriander smelled pretty weak, and I ended up boosting the flavor with pre-ground stuff that packed a lot more "fresh" (citrusy, floral) flavor.
It got me ...
I have some moong dal that I bought at an Indian market a few months ago. I've stored them in a sealed tupperware container. When I opened them today (to make them for dinner tonight), they smell strongly - not necessarily bad, but pungent. Is this normal? Or have they gone bad?
HA ... yeah, it's a bit of both but the guidance helps. I have a tendency to remove -cuisine labels unless they seem absolutely necessary, and I think that seems to match up with your explanation.
By the way, not sure what to do with the question about sunchoke that's tagged potatoes. ... It's a tuber... I guess... but there's only two questions about sunchoke, so I'm not sure it deserves its own tag...
I've seen that sunchokes "just want to grow", so I was wondering how I should store them over a long cold winter.
This is mostly so I can have seed (community garden) in the spring, but I will also be eating some.
Yeah, I did also want to say, I don't think "remove unless absolutely necessary" makes sense, more "remove if not helpful"
I do think it'd be better for tags to be totally consistently applied, of course, but the existence of inconsistencies isn't a great reason to try to prune them back aggressively either.
The top tag is baking and I doubt it's on every question about cookies or bread or cakes.
Well, if you're actually potentially running into the max, I think you generally try to start with the most specific tags and work your way broader; that might or might not get you to things like baking and vegetables.