Stupid questions

you're not very smart

It’s when a white grape, really green grape, dries out and becomes a raisin, how is that hard to figure out? They do tend to be better in a recipe than as a stand alone, they just look aesthetically better than little turd black/Brown looking things in your food.

you are meant to cook or bake with them, not snack eat them freehand.

I much prefer them to the dark ones.

Mee stupit shood starve deth.

I did title the thread "stupid questions."

[quote]you are meant to cook or bake with them, not snack eat them freehand.

I bought them to put in my oatmeal. Like I said, the grocery store didn't have the regular kind. And it was the last box of these.

Grapes ate red...

Grapes are green...

Raisins are dried grapes ...

connect the dots

Golden raisins are unicorn poo.

[quote] Grapes ate red

I also prefer golden raisins for occasional snacking. I use Craisins on my oatmeal.

R6 you would have done better to buy currants perhaps.

try soaking them in hot water

They were out of raisins and you think they had currants in stock?

I’m not going back up there anytime soon. It’s like going grocery shopping in the Soviet Union.

More than likely the golden raisins have been treated with sulfur dioxide, a bleaching agent that also acts as a preservative. Dark raisins are actually sun-dried outdoors., golden raisins are treated indoors.

Do yourself a favor and hunt for raisins made from Red Flame grapes, they are: bigger, meatier, tastier and in the right light you can see the reddish color of the skin that gives the grapes they are made their name.

They are the raisins I use when I make bread pudding, as everyone enjoys the difference they provide to raisins made from Thompson Seedless grapes(the industry standard).

Every now and then, [R13], a glimmer of useful information on DL. Thank you. Would you share your bread pudding recipe, please?

The Brits call them "sultanas" for some reason.

[quote]The Brits call them "sultanas" for some reason.

So do the Aussies and New Zealanders. Sultana is a grape variety.

See how stupid questions bring forth interesting information. Do not underestimate stupid questions.

The is no such thing as a stupid question if it elicits an intelligent response.

r14 I would be glad to share the recipe, which is actually Maida Heatter's(of sainted memory) It's a PITA to make, especially when you do a triple like I do occasionally, but boy oh boy, it sure is worth the time and trouble. It REQUIRES Pepperidge Farm Very Thin Sliced White Bread, believe me, no other will do, and it can be like finding hens' teeth sometimes. It would be easier to find her cookbook entitled: "Maida Heatter's Book of Great Desserts." Published by Knopf, the recipe is almost a page and a half in the book.

Now for my stupid question. Have any astrologers, psychics, futurologists, ESP'ers, sheep-entrail diviners, etc. been consulted about our current pandemic? Can they tell us anything, and why didn't they tell us to start preparing last year?

Hi OP. Put a handful of golden raisins in a small bowl, add rum to cover, place in fridge. About 8 hrs later, scoop vanilla ice cream in a separate bowl, add as many of the rum-soaked raisins as you like to the ice cream. Enjoy!

Stupid me once picked up one of these juicy plump raisins from the floor. Thinking it was from a fruitcake slice I’d had the day before went to pop it in my mouth (disgusting I know). Put it on my tongue and then I hesitated. Don’t know why but I did. Took a closer look at my tasty found snack only to see it waving its little arms at me. The first fat tick to drop from my new doggy dog.

r13 is correct and everyone who sarcastically replied that they are from different grapes is an asshole.

[quote]The first and biggest surprise our investigative journalism yielded: golden raisins and regular raisins are not, as we had assumed, made from different types of grapes. According to Sunmaid's website, almost all of their raisins—golden and brown alike—are made from green Thompson Seedless grapes, which is the dominant grape variety grown in California.

[quote]The difference in color in golden raisins and regular raisins comes from the way they are dried. According to Harold McGee in On Food and Cooking, raisins made in the U.S. are usually laid on paper and sun-dried for about three weeks, which causes browning. The browning reaction, McGee explains, is accelerated by higher temperatures.

[quote]Unlike regular brown raisins, golden raisins are not dried in the sun but in large dehydrators at controlled temperatures, with controlled humidity levels. Golden raisins are also treated with antioxidant sulfur dioxide, which is commonly used for both its health properties and as a preservative in dried fruit and white wine. And, here's where Harold McGee appears to agree with us: "The result is a much fruitier, lighter flavor." The extra plumpness and juiciness of golden raisins likely comes from this temperature and humidity control as well.