Comments on: Eating Bitter, Part Two: The Bitter Melon and Me http://www.tigersandstrawberries.com/2005/04/19/eating-bitter-part-two-the-bitter-melon-and-me/ Thu, 24 Jul 2008 04:47:25 +0000 http://wordpress.org/?v=1.5.2 Comment on Eating Bitter, Part Two: The Bitter Melon and Me by: gaz http://www.tigersandstrawberries.com/2005/04/19/eating-bitter-part-two-the-bitter-melon-and-me/#comment-18742 Wed, 28 Mar 2007 16:54:35 +0000 http://www.tigersandstrawberries.com/2005/04/19/eating-bitter-part-two-the-bitter-melon-and-me/#comment-18742 still dont know how to eat it still dont know how to eat it

]]> Comment on Eating Bitter, Part Two: The Bitter Melon and Me by: Shneor Sherman http://www.tigersandstrawberries.com/2005/04/19/eating-bitter-part-two-the-bitter-melon-and-me/#comment-17771 Sun, 25 Feb 2007 05:59:06 +0000 http://www.tigersandstrawberries.com/2005/04/19/eating-bitter-part-two-the-bitter-melon-and-me/#comment-17771 Hi Barbara, Nice to read your blog about bitter melon. My wife and I have been enjoying it for a couple of years now (I'm the cook). My local Safeway now carries it year-round (in northern California). I usually make it as a stir-fry, but have never used ginger or fermented black beans - I usually do it with onions, mushrooms, and turkey breast, and of course, curry powder. I'm told that if you ask for it in Chinese restaurants, or Thai restaurants, they can add it to almost any dish. In many places, though, that only applies while it's in season. Thanks, Shneor Hi Barbara,
Nice to read your blog about bitter melon. My wife and I have been enjoying it for a couple of years now (I’m the cook). My local Safeway now carries it year-round (in northern California). I usually make it as a stir-fry, but have never used ginger or fermented black beans - I usually do it with onions, mushrooms, and turkey breast, and of course, curry powder. I’m told that if you ask for it in Chinese restaurants, or Thai restaurants, they can add it to almost any dish. In many places, though, that only applies while it’s in season.

Thanks,
Shneor

]]> Comment on Eating Bitter, Part Two: The Bitter Melon and Me by: Barbara Fisher http://www.tigersandstrawberries.com/2005/04/19/eating-bitter-part-two-the-bitter-melon-and-me/#comment-142 Wed, 31 Dec 1969 15:59:59 +0000 http://www.tigersandstrawberries.com/2005/04/19/eating-bitter-part-two-the-bitter-melon-and-me/#comment-142 The issue on whether the melon should be crunchy or cooked through is a personal one. <BR/><BR/>(We just had chicken with bitter melon tonight too--we were in Columbus and stopped in at Shangri-la and had to get it.)<BR/><BR/>At Shangri-la, they parboil the melon--this removes some of the bitterness and also softens the fruit somewhat. They drain it and then pat it dry before adding it to the stir fry near the end. The texture of bitter melon cooked in this way is softer, and somewhat velvety, though it is still cohesive and not mushy in the least.<BR/><BR/>The way I cook it, I do not parboil. I straight up stir fry it until it is what I call "tender-crisp," which means it isn't totally crispy--there is some softness to it, but it still snaps. Zak, my daughter Morganna, and I like this texture better--but the flavor is much more strong this way.<BR/><BR/>Bitter melon takes getting used to, though I took to it pretty quickly. Now, I can gobble it down madly--I just love it that much. <BR/><BR/>Pork should be very good with it. I haven't tried that yet. I did try beef with it, and neither Zak nor I liked it that way. The beef was too strong and different in texture. It just didn't taste right.<BR/><BR/>Good luck with the pork--let me know how that turns out.<BR/><BR/>Oh--and if you have no leftovers--you did it right, because it tasted good enough to eat it all up the first time! The issue on whether the melon should be crunchy or cooked through is a personal one.

(We just had chicken with bitter melon tonight too–we were in Columbus and stopped in at Shangri-la and had to get it.)

At Shangri-la, they parboil the melon–this removes some of the bitterness and also softens the fruit somewhat. They drain it and then pat it dry before adding it to the stir fry near the end. The texture of bitter melon cooked in this way is softer, and somewhat velvety, though it is still cohesive and not mushy in the least.

The way I cook it, I do not parboil. I straight up stir fry it until it is what I call “tender-crisp,” which means it isn’t totally crispy–there is some softness to it, but it still snaps. Zak, my daughter Morganna, and I like this texture better–but the flavor is much more strong this way.

Bitter melon takes getting used to, though I took to it pretty quickly. Now, I can gobble it down madly–I just love it that much.

Pork should be very good with it. I haven’t tried that yet. I did try beef with it, and neither Zak nor I liked it that way. The beef was too strong and different in texture. It just didn’t taste right.

Good luck with the pork–let me know how that turns out.

Oh–and if you have no leftovers–you did it right, because it tasted good enough to eat it all up the first time!

]]> Comment on Eating Bitter, Part Two: The Bitter Melon and Me by: beth http://www.tigersandstrawberries.com/2005/04/19/eating-bitter-part-two-the-bitter-melon-and-me/#comment-141 Wed, 31 Dec 1969 15:59:59 +0000 http://www.tigersandstrawberries.com/2005/04/19/eating-bitter-part-two-the-bitter-melon-and-me/#comment-141 I just tried the Phoenix and Jade recipe for my first bitter melon experience. It was really good, although the melon was a bit of a struggle (each piece had to be paired with a bite of chicken). We had no leftovers, so we can't try it cold :-) I think I'll try bitter melon with pork next. Is the melon supposed to be crunchy or cooked through? I just tried the Phoenix and Jade recipe for my first bitter melon experience. It was really good, although the melon was a bit of a struggle (each piece had to be paired with a bite of chicken). We had no leftovers, so we can’t try it cold :-) I think I’ll try bitter melon with pork next. Is the melon supposed to be crunchy or cooked through?

]]> Comment on Eating Bitter, Part Two: The Bitter Melon and Me by: Barbara Fisher http://www.tigersandstrawberries.com/2005/04/19/eating-bitter-part-two-the-bitter-melon-and-me/#comment-140 Wed, 31 Dec 1969 15:59:59 +0000 http://www.tigersandstrawberries.com/2005/04/19/eating-bitter-part-two-the-bitter-melon-and-me/#comment-140 Hello, Sarah, nice to meet you!<BR/><BR/>I do like using flowers in food, and I thought that the brilliant green of the melon and the fuschia brilliance of the redbud looked delicious together, very seductive, like the flavor of bitter melon itself. <BR/><BR/>I am glad you like the name of my blog--it is also the name of my culinary arts business which encompasses catering, personal chef work, cooking lessons and consulting-public speaking. I keep threatening to open a tiny restaurant of the same name, but I do like seeing my friends and family and so don't think I would like to be tied down to a restaurant.<BR/><BR/>Anyway, thanks for stopping by--I hope you read some more here and like what you see. Hello, Sarah, nice to meet you!

I do like using flowers in food, and I thought that the brilliant green of the melon and the fuschia brilliance of the redbud looked delicious together, very seductive, like the flavor of bitter melon itself.

I am glad you like the name of my blog–it is also the name of my culinary arts business which encompasses catering, personal chef work, cooking lessons and consulting-public speaking. I keep threatening to open a tiny restaurant of the same name, but I do like seeing my friends and family and so don’t think I would like to be tied down to a restaurant.

Anyway, thanks for stopping by–I hope you read some more here and like what you see.

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