EDC XIII Which knife or knives are you carrying today?

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RLB0414 said:
I see ripe figs. The only way I have eaten them. What is the taste difference between ripe and green?
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They're all ripe, the green ones here are just a different variety. I'm not too knowledgeable on them, but I've been told that most of the Brown Turkey and Black Mission figs are imported from CA, whereas the green ones are the main ones grown here in WA State. I know every fig tree I've seen out here, including our two, are the green ones. As far as the taste, I can only describe them as a slightly brighter more powerful flavor, but still the same recognizable fig flavor. I prefer the green when you get a particularly good batch, but store bought ones can be hit or miss, and I find the darker ones to be good on a more consistent basis. The green ones from our tree this year were the best I've ever had. Fresh (I can't stand dried) figs happen to be my favorite fruit so it was a delight to have them.

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Knives&Lint said:
They're all ripe, the green ones here are just a different variety. I'm not too knowledgeable on them, but I've been told that most of the Brown Turkey and Black Mission figs are imported from CA, whereas the green ones are the main ones grown here in WA State. I know every fig tree I've seen out here, including our two, are the green ones. As far as the taste, I can only describe them as a slightly brighter more powerful flavor, but still the same recognizable fig flavor. I prefer the green when you get a particularly good batch, but store bought ones can be hit or miss, and I find the darker ones to be good on a more consistent basis. The green ones from our tree this year were the best I've ever had. Fresh (I can't stand dried) figs happen to be my favorite fruit so it was a delight to have them.

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Interesting. Where I grew up near Pensacola FL we had several fig trees. When green they were like grabbing a rock. Once they turned brown, they were softer. The birds would not touch a green one but once turned brown, there was about a day window before each one had been pecked at.
Possible difference in variety. The ones you show were almost twice the size of the average size I grew up with.
I enjoyed them fresh or preserved. Cooked down they were similar to pancake syrup but better. With oven fresh biscuits and crisp bacon it was a great meal.
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RLB0414 said:
Interesting. Where I grew up near Pensacola FL we had several fig trees. When green they were like grabbing a rock. Once they turned brown, they were softer. The birds would not touch a green one but once turned brown, there was about a day window before each one had been pecked at.
Possible difference in variety. The ones you show were almost twice the size of the average size I grew up with.
I enjoyed them fresh or preserved. Cooked down they were similar to pancake syrup but better. With oven fresh biscuits and crisp bacon it was a great meal.
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Ok that makes sense then because ours were like small and rock hard like that at first, and then quickly plumped up and softened in a matter of days when they ripened, but stayed green.

It's funny you mention the cooked down ones, because just this week I tried them for the first time when a restaurant mixed up my order and instead of my pressed steak sandwich gave me a pressed fig/bacon/brie sandwich. They told me to keep it for the trouble of course and it was quite delicious
 
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Knives&Lint said:
Ok that makes sense then because ours were like small and rock hard like that at first, and then quickly plumped up and softened in a matter of days when they ripened, but stayed green.

It's funny you mention the cooked down ones, because just this week I tried them for the first time when a restaurant mixed up my order and instead of my pressed steak sandwich gave me a pressed fig/bacon/brie sandwich. They told me to keep it for the trouble of course and it was quite delicious
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Interesting on staying green when ripe.
Heck of a screw up. I grew up eating them raw off the tree or cooked down.
Glad their screw up worked for you
 
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