SC - The siege cook challenge.

[Terry Nutter]

Hi, Katerine here.  Stefan asks how to tell cooking from eating pears.
Well, generically, cooking pears tend to be tarter, and hard and crunchy
when fully ripe.  But given how unripe most supermarket fruit in the US
is, applying the rule requires prior familiarity with what the variety
*should* be like.

In the US, the most common cooking pears are Bosc pears, which are large,
crunchy, and which tend to retain a greenish cast to the peel even when
fully ripe.  The most common eating pears are probably Anjous.

Cheers,

- -- Katerine/Terry

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