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Don't think I would.

I've read reports of missionaries/explorers in various places stating that the locals where they were posted/had travelled claimed to have eaten human flesh, and that it was delicious, but. . . you know, it was so common for many cultures (particulary Western ones) to consider others (particularly non-Western ones) to be completely lacking in either sense of humour or humanity, that the locals who allegedly reported this may have been pulling the missionaries'/explorers' legs, without the latter being aware of this.

My point is that there is no evidence we taste good (although most tastes are acquired), and there would be no way of knowing (without having actually having eaten human) that a synthetic product actually had the flavour and consistency of human (and I cannot imagine eating another human being, but then again, I've never been in the sort of situation where I'd need to make this decision). It also seems like the sort of thing Marilyn Manson would go for in a flash (especially if it were called, say, 'Pam', instead of 'SPAM') and make a big production of, which would make the entire act of eating human-like meat kind of embarrassing ;)

Emily of Black Rock Orchard swears by Ida Reds.

If I've only got a choice of supermarket fruit, Golden Delicious is my favorite option, but at the farmers' market, I prefer talking to growers, sampling, and then selecting a mixture.

Cortlands should surely be considered, a pamphlet put out by NYS apple growers names them as the best for pie. I am a Macoun fan myself, both for pie and out of hand snacking.

New England tradition demands baldwin apples.

Baldwin:
Raw: bland and uninteresting
Baked: Full of layered spicy notes

I'm down in VA where Baldwins cannot be found, so I'm experimenting tonight with a heirloom variety called "gold rush" which is an ugly beast, but crunchy, tart, and with a lot of layered flavors when raw. We'll see how it cooks up.

Macintosh and Granny smith, heavy on the granny, are my winning combo.

Ok, do you guys have big families? I mean big families. This stuff makes sense if you have foil lids you can't stack in the refrigerator. The no serving spoons is obnoxious and hard to deal with when you got 20 kids bumrushing the fruit salad. And if you've got two turkeys and a ham in the oven there is no way Aunt Julie gets to put her uncooked casserole in oven. My mom is the oldest of seven with spouses, I have 12 cousins, so we had friends, SO's, inlaws relatives, and great relations.
When I was little it was insane . There wasn't enough room for the people let alone the food. You got assignments, specific assignments about was to be brought and how. They always wanted to make sure everybody could have some of everything. They made a special bowl of potato salad cause an uncle was "alergic".
So I'm pretty sure they got phone calls that went a lot like that letter. So I wouldn't bash her. I may print out the letter so I can use it for the next family gatering and use it like a blueprint.

I'm with you Kerosena! I always feel kinda silly admitting that in the baking world cause they're not supposed to be the best baking apple, but I love them and use them for everything.

*blushing*
Hi everyone.
The holidays are here, so I'm back.
I'll attempt to not be such a spammer on the boards this time.
Thanks for the link to this thread, yayfood.

After starting the daily WFD threads back in September, I have found the "Recently Commented On" tab on the talk front page which seems to work similar to "bumping" a thread on the other forums I visit. So I leave the choice to you regulars: continue posting in this thread and hope others use the "Recently Commented On" tab? Or start a new WFD thread daily?

As for our dinner tonight, we're having an 8 lb. oven stuffer roaster. I'll "kasher" it by soaking and salting it (though it will not be a kosher bird it will finish up moist almost as if I brined it and takes far less time), rub with olive oil and my home made spice rub of kosher sea salt, fresh cracked mixed peppercorns, granulated garlic, Hungarian hot paprika, a dash of cinnamon (I put a little cinnamon in just about everything for the blood sugar regulating benefit), and dried dill weed. That then gets tied with kitchen twine and roasted for an hour to 90 minutes in my Showtime rotisserie. Baked potatoes in the toaster over, and sauteed broccoli (steamed broccoli florets than quickly sauteed in olive oil with minced fresh garlic and salt and fresh cracked mixed peppercorns).

So...
WFD at your home tonight? 8)

The first time I bought purple potatoes, I mashed them. And yup, it's muppet. I still buy them, but they look a lot better when they're in pieces. Or whole.

The other night, I followed a recipe for a crockpot concoction of sauerkraut, mushrooms, barley and split peas. Overnight, and the peas weren't cooked. Into a dutch oven and at a higher temp, peas still weren't cooked. Back in the crockpot the next day, and the peas still weren't cooked. The barley cooked fine, but the stupid split peas are still less cooked than I'd like them to be. I don't know if I bought peas that were harvested last century, or if it's yet another high altitude quirk, or if there's something in the mix that's keeping the peas so solid, but this is just ridiculous.

A couple days before I was testing a bean soup mix that included split peas, and they cooked just fine in the same crockpot.

I once made the most delicious and perfect looking omelette in the history of omelettes. I beat up the last eggs we had and sauteed some onions and mushrooms and sprinkled some cheese. They looked and smelled amazing. I served it up and bit into it and realize that the mushrooms in the omelette were rancid.

@bobbieAnn - I didn't know Meat guy's explanation, but I've seen this with meat I was quite sure was adequately cooked. I'm thinking it happens more when it'd cooked hot like this. I now just roast chicken at 350 until the leg bones are loose and I've not had it pink, nor dry either.

@ BobbieAnn, if the chicken was frozen in transport to the store (fresh chicken is shipped in the mid 20 degree range), the bones can get hairline cracks and the marrow leaks out into the meat. The meat may be well done, but the marrow blood color doesn't fade until 175 sometimes. In the industrial cooked poultry world they call it blood bone, it is usually found in wings and legs, usually at the joint, but i have seen it in the breast and body cavity as well.

Tried my hand at butternut raviolis last night - filling is great but I tried to shortcut with wonton wrappers and they were not great. I only made a few test ones though - most of the filling is in my fridge for tonight when I will actually take the time to make pasta dough.
A couple of weeks ago I was super excited to make fennel dusted tilapia served over mashed potatoes with a tomato-saffron broth and lump crabmeat. The broth was not a success - I was too heavy handed with the saffron and it overpowered everything else on the plate. Totally bummed.