Foodsite Magazine

Lychee, Ugly to Look At, Delightful to Taste

Lychees look like rough, prickly-surfaced, tiny tennis balls, anything but edible. Once it’s bestlycheeinkish-dark red, dull skin is removed, you will find a white, translucent flesh surrounding a dark brown pit, the lychee’s seed. Structurally, it reminds one of eating a cherry. Lychee (a.k.a. litchi, leechee) fruit gives a taste described as agreeably sweet, yet satisfyingly tart, chewy and juicy. At the end of this, we have included a link to a recipe for Lychee Martinis.

As is so often the case, the U.S. has been slow to adapt a taste for lychees, while the Asians, for centuries, have used them in main dishes, snacks and in bowls, over ice, as dessert. The Chinese meaning for lychees is “gift for a joyful life,” and they are sometimes known as a Chinese Cherry.

Available canned or dried, the dried lychee fruit then becomes lychee nuts though never classified as a nut. Fresh is the favorite way to consume lychees. Continue reading

Foodsite Magazine Picksday Friday thru July 25

EXPERIMENTAL GOURMET  See a list of past and upcoming food conferences around the world.

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PINTEREST Using your tablet more for recipes in the kitchen? Perhaps it’s time for a stand to make it easier to refer to.

Menu Sampling THE HOUSE RESTAUTRANT, MERRION HOTEL, DUBLIN IRELAND

  • Toonsbridge Mozzarella with Merinda Tomato
  • Irish Crab Broth
  • Orange-Cured Clare Island Salmon
  • Spinach, Pomegranate, Feta and Quinoa Salad
  • Free Range Pork Chop with Apple Chutney, Black Pudding
  • Pan-Seared Union Hall Whiting Fillet
  • Homemade Potato Gnocchi
  • Caramelized Appricots
  • Merrion Chocolate Mille-Feuille

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Papayas, Delicious and Easy to Prepare

Large papayas can seem ominous because they’re big, and many don’t know how to enjoy papayathem.

Called the, “fruit of angels,” by Columbus, a chilled papaya, smooth, buttery, sweet, yet a bit musky, can be a delicious treat! Its exciting, smooth, buttery, bright orange flesh can make a hot summer’s eve watermelon seem “ho-hum.”

Papayas (a.k.a. Paw Paw)  can be as long as 20 inches, but most are more like 8 inches in length. The outside of an oval papaya is rather smooth and a medium shade of green rapidly turning yellow.

Like pineapple, papayas contain the enzyme, papain, used to tenderize meat. The many black seeds of the papaya are edible, having a peppery taste. People chew them whole, or blend them into salad dressings.

Papayas were favorites of native Indians and relished by Portuguese and Spanish explorers when they passed through Central America and the Caribbean. Today we get papayas from growers in the U.S, Mexico and Puerto Rico. Continue reading

Foodsite Magazine Picksday Friday thru July 18

REYNOLDS KITCHENS Dinner ideas and recipes grouped by main ingredient,course or redradishoccasion.

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Menu Sampling GATO, NEW YORK CITY

  • Yellow Tail Salsa Torres
  • Eggplant Manchego
  • Mussel & Razor Clam Salad
  • Piquillo-Filled with Raw Tuna
  • Beef Crudo with Pickled Fresno Chiles
  • Crab Risotto
  • Pizza with Lamb Sausage
  • Scrambled Eggs with Almond Romesco
  • Charred Carrots, Parsnip Chips, Harissa, Mind, Yogurt
  • Chocolate Crema Catalania with Toasted Hazelnuts

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MORE SHORT ORDERS, MORE QUICK MIND VISITS

mso jamieSuggested summer read –

“Short Orders” are little mind visits to places you wouldn’t ordinarily go. In MORE SHORT ORDERS:

  • Discover a new fruit …
  • Get your food thrown out by your doctor …
  • Visit your old bully …
  • Turn down a movie contract …
  • Concern yourself with duck rape …
  • Experience cavemanhood …
  • Review your robot …
  • Earn a living cooking from a tiki hut …
  • Design a vacation destination …
  • Go fishing for your heart ….
  • Trap a phony restaurant critic …
  • Land a new job with your own FAQs …

 

MORE SHORT ORDERS is the second title in Marty Martindale’s book series.

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Poblano Chilis, So Stuffable and More

Hot is good. Spicy is great!

One of the most popular, and versatile chilis is the poblano (pablano) pepper. It adds zest to poblano2just about anything or you can stuff it with just about anything. Chilis, with their heat agent capciasin, are grown in at least 400 types. Unlike most of the U.S., heat is necessary in the Far and Middle Eastern, Asian, Indian and Mexican cultures.

Poblanos, called anchos when they are dried, are rather middle-of-the-road when it comes to heat and easy to get along with. On the Scoville pepper heat scale, the poblano resides along side the Anaheim pepper, not as hot as jalapenos, yet hotter than banana peppers. Most of the heat, in any pepper, resides in its seeds and white membrane, which is easily removed, if you wish.

These yummy grillers play many roles and are only 4 to 6 inches long and about 3 inches wide. Poblanos are a much darker green than bell peppers, flatter and more rambling in shape.

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