Date: Fri, 26 Mar 2004 16:04:50 -0800
From: David Harvey <dharvey-AT-unr.nevada.edu>
Subject: Re: BHA: RE: Underlabouring


This is all very well and good Hartwig, but the subject was polishing Fuji
Apples.  Polishing a handful of Fuji chutney, however, is another kettle of
fish.
Harvey.
P.S.  Thanks anyway for the recipe.  It sounds worth trying.

Mervyn Hartwig wrote:

> David Harvey <dharvey-AT-unr.nevada.edu> writes
> > I am still serious about the Fuji Apple comment.
>
>  From the Critical Realist Cookbook (CRC):
>
> FUJI  APPLE CHUTNEY (FAC)
>
> Keep to the philosophico-ontological contours of this recipe, lovingly
> indicated in the true spirit of underlabouring, and you can't go wrong.
> Ensure in particular that your transformative praxis conforms to all
> four moments of the concrete universal<-->singular, taking special
> reflexive care with the rhythmically processual moment of mediation.
> This magnificent process-in-product in product-in-process will empower
> your true self like nothing else!
>
> Apples are, of course, great raw, but they’re equally good, if not
> better, cooked. This tart-sweet chutney, spiked with ginger, takes
> advantage of the fact, and ups the taste ante by using fragrant Fuji
> apples. This wonderful apple provides subtly sweet flavour; it also
> keeps its shape when cooked, so the finished chutney has body. Chutneys
> are great, versatile condiments to have on hand, and this is one of the
> best.
>   Keep the chutney in the fridge. Its flavour will intensify with time.
>
> Makes 4 cups
> Lasts 1 week, refrigerated
>
> 4 cups Fuji (8 to 10 apples), peeled, cored, and cut into 1/4-inch dice
>
> Juice of 1 lemon
>
> 1 tablespoon grapeseed or canola oil
>
> 2 medium onions, cut into 1/4-inch dice
>
> 2 tablespoons peeled and minced fresh ginger
>
> Salt and freshly ground black pepper to taste
>
> 1 cup rice wine vinegar
>
> 1 cup apple juice
>
> 1. In a large, nonreactive bowl, toss the apples with the lemon juice.
>
> 2. Heat a large, nonreactive saucepan over medium heat. Add the oil and
> swirl to coat the pan. Add the onions and ginger and sauté until the
> onions are soft, 3 to 4 minutes. Add the apples and cook, stirring
> gently, for 3 minutes. Season with salt and pepper.
>
> 3. Add the vinegar and apple juice and cook until the liquid is reduced
> by three quarters, about 30 minutes. Correct the seasoning and cool
> before ladling into a tightly sealed jar.
>
>      --- from list bhaskar-AT-lists.village.virginia.edu ---



     --- from list bhaskar-AT-lists.village.virginia.edu ---