Hey Joanie and Dean, looking great around there. The Peach Strudel looked so good and the setting couldn't have been more inviting. Good to see you and Dean are still running the hills and jumping the streams and cooking up a storm out there. Stay safe in the woods and keep up the great recipes and cooking tips (using parchment paper) ect: Catch you on the next one. Fred.
An Eastern European chef (?) with his YT "Webspoon World" site ... just did a recent vid, in how to remove the stones from stone fruit. He did a non-American way of opening up a stone fruit. While we cut open the side around the stone, then twist the fruit halves apart, much to the resistant cling stone fruit destruction of the fruit meat, ... much the same as doing an avocado seed, and then prying out the stone fruit ... he did a unique way, that now seems more innovative. Instead, or girdling the stone fruit from North to South longitude, he did a West to East equatorial latitude girlding around the midle of the stone fruit. You then twist off the top half of the fruit, leaving the upward pointy end of the stone half exposed and upright in the bottom half. You then whack the stone, and pull it out with massive damage to the fruit meat, and you have an easier way of removing the stone, without destroying or carving further into the fruit halves. You can then spoon out the center, having both intact top and bottom halves. You can put in sugar, cinnamon, butter, and crumble into, onto, and over the fruit, making a peach, nectarine, ... crumble. I found this totally unique and intelligent, and will probably start doing the same for stone fruits ... and avocados ! One could even change this up with doing plums and other California Central Valley Zaiger fruit hybrids with their stones.
Let me know how it goes for you, John. I might even try it myself... I slice the vertical plane because it's easy for me to stay on that plane by using the crotch of the fruit as a guide for the knife. I've had no problem especially when working with ripe fruit. If the stone doesn't fall out upon separation, I just pick it out with my thumb & pointer finger. Joanie is away at the moment and this is her webisode. She might jump on when she returns to share her thoughts with you on doing the horizontal slice method.
Hey Joanie and Dean, looking great around there. The Peach Strudel looked so good and the setting couldn't have been more inviting. Good to see you and Dean are still running the hills and jumping the streams and cooking up a storm out there. Stay safe in the woods and keep up the great recipes and cooking tips (using parchment paper) ect: Catch you on the next one. Fred.
Thanks so much, Fred. We're still chugging along. lol
Looks DELISH!!! Thanks for sharing. I always love your Dutch Oven Recipes!
Appreciate your FEEDback, and thanks for being a regular. Joanie OCIC
💛...oh my oh my oh my...
Yes, it was delicious!
Very good to see you Wonderful People still uploading ❤
As long as we keep having fun, we'll keep uploading.
Thanks again for a wonderful video.
You're Welcome, Bob... Glad you're here and Thanks for watching!
peachy ... juuuuussssttttt peachy !!!!
Yes, it was at that... Very peachy!
An Eastern European chef (?) with his YT "Webspoon World" site ... just did a recent vid, in how to remove the stones from stone fruit. He did a non-American way of opening up a stone fruit.
While we cut open the side around the stone, then twist the fruit halves apart, much to the resistant cling stone fruit destruction of the fruit meat, ... much the same as doing an avocado seed, and then prying out the stone fruit ... he did a unique way, that now seems more innovative.
Instead, or girdling the stone fruit from North to South longitude, he did a West to East equatorial latitude girlding around the midle of the stone fruit. You then twist off the top half of the fruit, leaving the upward pointy end of the stone half exposed and upright in the bottom half. You then whack the stone, and pull it out with massive damage to the fruit meat, and you have an easier way of removing the stone, without destroying or carving further into the fruit halves.
You can then spoon out the center, having both intact top and bottom halves. You can put in sugar, cinnamon, butter, and crumble into, onto, and over the fruit, making a peach, nectarine, ... crumble. I found this totally unique and intelligent, and will probably start doing the same for stone fruits ... and avocados ! One could even change this up with doing plums and other California Central Valley Zaiger fruit hybrids with their stones.
Let me know how it goes for you, John. I might even try it myself... I slice the vertical plane because it's easy for me to stay on that plane by using the crotch of the fruit as a guide for the knife. I've had no problem especially when working with ripe fruit. If the stone doesn't fall out upon separation, I just pick it out with my thumb & pointer finger.
Joanie is away at the moment and this is her webisode. She might jump on when she returns to share her thoughts with you on doing the horizontal slice method.
almost looks like a peach crumble ... like an apple crumble ... or a hybrid crumble-strudel
The peaches were so good!