browngirl: (Fat Girl Revenge Squad (Slackerbitch))
[personal profile] browngirl
One of the things I love about NYC is continually finding out new things
about it, such as that there are quince trees at the Cloisters. One of the
things I love about WD is that he sends me articles he thinks I'll like,
such as this lovely one about quinces:

http://www.nytimes.com/2012/05/03/garden/in-praise-of-the-misunderstood-quince-tree.html?pagewanted=all&_r=0

(Although I do have a pet peeve: every flipping article about quinces
expresses surprise and dismay that they're not edible out of hand. Sheesh.
This is why we recruited fire so long ago, people.)

Sould I write someo of the people mentioned, do you think? I'm no gardener
or chef, just a girl who loves quinces.

Date: 2015-01-09 02:49 pm (UTC)
From: [identity profile] browngirl.livejournal.com
Mrmn.

The thing is… there's edible, and then there's sumptuous.

Freezing a quince would disrupt its structure enough to soften it enough to yield to human teeth (keeping one in the back of the fridge for a year does something similar), but it would still taste kind of astringent and …. the raw flavor's a little prickly. I really think that cooking quinces brings out their best. Even just barely cooked through the flavor is smoothed and sweeter and no longer tannins-prickly, and the longer they cook, the pinker and then redder their flesh turns, and the richer and more complex their flavor becomes. I took this to an extreme recently by making wet sucket out of quince, which took a week of soaking in sugar with daily boilings, and the scent! I wish I could wear the syrup behind my ears! And the quinces taste *divine*.

Maybe I'm being unconscionably poky, but I really think people should be encouraged to just cook the quinces. One gets so much more out of them, I think. No one tries to eat raw potatoes, after all.

*finishes pontificating*
*blushes muchly at my own temerity*

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