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In the Midwest it's pear sauce, peach sauce, apple sauce, usually canned, served in a little dish alongside the meal. Standard school, hospital and nursing home food.
I'm glad no one does that around me anymore! Unless it's home canned.
Well, they tell me rhubarb is a vegetable but we eat it as a fruit. Chop it up, put in saucepan, add sugar and a little water and simmer for a while. Don't even have to mash it up.
Rhubarb you aren't eating the actual fruit of the plant. You're eating the stem.
In the Midwest it's pear sauce, peach sauce, apple sauce, usually canned, served in a little dish alongside the meal. Standard school, hospital and nursing home food.
I'm glad no one does that around me anymore! Unless it's home canned.
Well, they tell me rhubarb is a vegetable but we eat it as a fruit. Chop it up, put in saucepan, add sugar and a little water and simmer for a while. Don't even have to mash it up.
Rhubarb you aren't eating the actual fruit of the plant. You're eating the stem.
Botanically speaking, "fruit" is the part of the plant that surrounds the seeds. Some are sweet, others are bland or savory.
Tomatoes, peppers of all kinds, gourds, zucchini, cucumbers; all are fruit.
Legumes and grains are seeds.
Most of what we call "vegetables" are other parts of the plant. Lettuce and spinach leaves, cauliflower and broccoli flower buds (did you see that coming?), stems of rhubarb and celery and fennel, roots of beets and celeriac. Potatoes are stems, not roots. Sweet potatoes, however ARE roots.
Interesting! My mother made applesauce all the time, so we ate it frequently, but never as a dessert.
My mother made applesauce and we never ate it any other way than as a dessert.y wife introduce it to me as something that went with pork. Mind you her mother kept a kosher home so she never ate pork growi.ng up.
Botanically speaking, "fruit" is the part of the plant that surrounds the seeds. Some are sweet, others are bland or savory.
Tomatoes, peppers of all kinds, gourds, zucchini, cucumbers; all are fruit.
Legumes and grains are seeds.
Most of what we call "vegetables" are other parts of the plant. Lettuce and spinach leaves, cauliflower and broccoli flower buds (did you see that coming?), stems of rhubarb and celery and fennel, roots of beets and celeriac. Potatoes are stems, not roots. Sweet potatoes, however ARE roots.
I always thought potatoes are tubers.
And, as a kid, applesauce was always eaten separate from the rest of the meal. Usually in a single serving cup mom put in with your bag lunch that included a sandwich made from Wonder Bread, Oscar Mayer bologna, Kraft cheese-food, and MiricleWhip. How we survived to adulthood I'll never know.
Is the tomato the only plant or part of a plant that can be directly turned into a sauce?
Other plants like fruit can turned into juice like orange or grape. Or can they also be turned to sauce if they are reduced enough, and water extracted?
When I write directly, I mean with very little processes. With tomatoes, slice them, cook them down, crush them. There is something in the skin that actually helps thicken it.
Soy sauce requires a lot of work. I guess you can say olives, but I considered that an oil. It can be used like a dipping sauce for breads. Any other plants or plant parts that become sauces without combining it or doing too much to it?
There's something in the skin that actually helps thicken it? Or not. Have you ever made sauce from tomatoes? I don't think so.
All this talk of applesauce makes me want potato pancakes and apple sauce
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