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Fruit & Veg

 
  

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18:49 / 30.03.05
olulabelle that's awesome!
 
 
Olulabelle
20:53 / 30.03.05
Thank you! The beautiful man and I are learning to make all natural hand-made soap, so we're going to use it for a soap mold.
 
 
Mazarine
01:35 / 31.03.05
Oh, the fruits I love. Pomegranates when they're in season, and when I can be bothered to deal with the mess. Pink Lady apples are fabulously, fantastically crispy and juicy, sweet and tart. I'd eat one in Eden too, no matter what God said.
 
 
Pooky Is Just My Pornstar Name
03:02 / 31.03.05
I love too many fruits and veggies to pick just one. Besides, my favorites tend to vary from season to season and on my moods. I go through cycles in which I eat one particular fruit for a week or two, then tire of it and move on to something else. I've recently come off an ataulfo mango kick. If you haven't tried an ataulfo mango, you haven't truly lived. When ripe, they're golden yellow and can be peeled similar to a banana. They taste better than any other mango as that they are fiberless (i.e. no stringy flesh), extremely sweet, and juicy. But right now I'm all about strawberries. Sweet strawberries are a sign of spring, and the end of long hard winter. Mmm...strawberries. Try tossing some in a bowl with brown sugar and a drizzling of balsamic vinegar. The sweetness of the fruit and the sugar provides a nice contrast to the tarty astringent balsamic vinegar.
 
 
astrojax69
03:28 / 31.03.05
veg - asparagus, though brussel sprouts are close second. either one steamed *just* un-raw, with butter and salt, lots of butter and salt.

i love the smell of my urine after asparagus, which gets it across the line first.


fruit - do you wanna know after that? all right, but that's a tough one. i think i'd have to say blueberries, cold with creme fraiche; though cold ripe peaches, mmmmmm. or sugar syrup baked pears w/ vanilla and good ice cream... oh, i almost forgot black sapote. anyone else tried these? nearest thing to chocolate custard from a tree!
 
 
Papess
22:56 / 12.04.05
Arugula.Arugula.Arugula.

I even like to say it. It sounds like one of those old car horns. Or, if you sing it, it can be an opera.

Right now, I am eating it straight and raw. I can't get enough of that spicy chlorophyll.
 
 
Bed Head
15:55 / 25.09.05
Revive! Just because ‘tis the season for Romanesco again. Yes, yer actual cosmic fractal-shaped broccoli-type veg is now available on all good marketstalls. Probably. I have some in my fridge RIGHT NOW, anyway.

Plus, tomatoes! they rock. The season is over, but my lovely dad has been growing oodles of tomatoes in his greenhouse this year - and not yer dull English tomato, but exotic, monstrously huge tomatoes from Abroad. So, obviously, I’ve been nabbing myself a bag full of tomatoes every time I’ve been to see him. And making pasta sauce, among other things. Lots of super-tasty, fresh tomato sauce, mmmm. Also, roast tomatoes. Fried tomatoes. Tomato sandwich. Oh, I love summer.
 
 
Goodness Gracious Meme
20:59 / 25.09.05
Aaah. I have been loving delicious pungent vine tomatoes every which way. Lightly grilled, drizzled with a little olive oil, on toast. Yum

It's too difficult to select vegetables...
 
 
ONLY NICE THINGS
21:15 / 25.09.05
The English Coxes are here! Yay!
 
 
Shrug
21:17 / 25.09.05
Mmmm yeah tomatoes definitely. I've also been getting punnets of tomatoes from my father. Cherry tomatoes I think small tasty mouthfuls in any case. I can't cook at all so have been eating them raw for lunch... still lovely though.
 
 
Bed Head
21:23 / 25.09.05
Whoever invented cherry tomatoes was a bloody genius. It’s like a normal tomato, but you can fit it in your mouth and burst it! Absolutely brilliant. It’s a design classic.
 
 
Saint Keggers
21:28 / 25.09.05
Ilove that they can be thrown into the air and caught in your mouth. You can't do that with regular sized ones.
 
 
Ariadne
21:30 / 25.09.05
Double shug - put some of the cherry toms (maybe 10 of them per person) in a baking dish, pour some oil over them (and a wee splash of balsamic vinegar if you have it), and put them in the oven - 30 minutes at 180 degrees. It's nice if you put some garlic in there, too, either whole cloves or slices.
Then mix them through pasta, or if that's too much cooking, put them on toast. Scrumptious. You can cook!

Having said that, I mostly just scoff cherry tomatoes out of the punnet, sometimes dunking them in hummous, mostly just as they are.
 
 
Ariadne
21:32 / 25.09.05
The downside of cherry toms though - you can't bite into them or you spray the room with seeds. You have to eat the whole thing in one go. And sometimes they're quite big...
 
 
Shrug
21:51 / 25.09.05
Thanks Ariadne it sounds lovely I'll try it tomorrow evening (it'll make a nice suprise for a friend who's coming over).
 
 
Persephone
23:10 / 25.09.05
I hate the bursting! But I love the taste. Here's me eating cherry tomatoes: Ew! Mmm. Ew! Mmm. Ew! Mmm.
 
 
Persephone
23:12 / 25.09.05
Though by now I've learned to cut them in half with a knife.
 
 
Ganesh
23:55 / 25.09.05
A medical colleague (with access to sterile syringes) used to serve up bowls of cherry tomatoes injected with vodka at his parties. Yummy and alcoholic.
 
 
Less searchable M0rd4nt
00:00 / 26.09.05
Wow. That took dedication. Way cooler than stuffed mushrooms though.
 
 
Ganesh
00:05 / 26.09.05
Life is definitely not too short to inject a tomato. Must remember to do alcomatoes the next time we have chums around...
 
 
Lord Morgue
13:07 / 26.09.05
Woah. That's like a tiny, self-contained bloody mary in the original package! I'd add a dash of Tabasco, though.
PARSNIPS! CHOKOS! SWEDES! TURNIPS! Blood oranges, bush lemons (the ones you have to carve through styrofoam-like rind to get to the pulp), lychees, rambutans, SOURSOP! My god, you poor English bastards have probably never tried soursop, unless you're the pith-helmet and jodpur-sporting adventurous type, and if you ever saw one, you'd probably empty your muskets at it, make the sign of the evil eye, and run! And I wouldn't blame you, surly-looking great roly-poly beasts they are. Taste like angel's tits, but they look like something Cthulhu pulled out of his armpit.
And the king of all fruit, the elusive (and possibly ficticious) Monsteria Deliciosa! Which is of course Latin for "It looks like a Triffid, but it tastes great!". Some call it the fruit salad plant- banana, pineapple, and coconut in one. Bastard thing only fruits once in a blue moon, I'm not even sure if it's commercially available.
Ooh, and those prehistoric little red crunchy bananas. And watercress. Sprouts of any kind. Cabbage, whatever you do to it- sourkraut or kimchi, I'm a cabbage slut. Brussel sprouts, but only if you treat them right, and don't boil the shit out of them. I say steam those little green mothers, little paprika, little sour cream, bob's your uncle. For all other sprout enquiries, see Durinda Hafna- the woman knows her sprouts!
I have never seen anything like that whirling cosmic maelstrom in vegetable form. I have the most brilliant concept for a Lovecraftian dinner with calimari, baby octopus, and a bunch of THOSE things on the side. Never before has Cosmic Terror looked so mouthwatering! Ooh, maybe I could bury one in a stalagmite of melted cheese, like the Elder Gods in At The Mountains of Madness!
 
 
Cherielabombe
14:28 / 26.09.05
Can I just give a shoutout to blueberries? I'm so sad the season's pretty much over (I can't accept it - it's too sad!)

I don't like cherry tomatoes due to the aforementioned bursting. Also I like a nice big slice of tomato on hummus, on cheese on toast, on a tuna sandwich, etc. etc., rather than cherry tom. Though I may well try some of these recipes.
 
 
astrojax69
21:19 / 26.09.05
cherry tomatoes injected with vodka

and you can cut a hole in a watermelon and pour in, slowly, over a day or so, a whole bottle of your favourite tipple... chill, cut, eat...

chill...
 
 
Bard: One-Man Humaton Hoedown
21:31 / 26.09.05
Mangos.

I've always wanted to try a durian. They are the strange star spawned eggs of the Great Old Ones, amorphous blobs of spines and stink, but apparently they're quite a delicacy. Just...y'know...wear gloves and clean your implements in bleach afterwards.

One taste that I picked up in Japan (not from the Japanese, we were the last at the hotel buffet) is plain yogurt and fresh pineapple. Beautiful.

And let us not forget that most humble dish, berries and cream.

I had the most divine apricot tart from that franchised French restaraunt (Cafe Rose, I think) in the UK. It was apricots with almond cream, topped with creme fraiche. DAMN that was good! Gotta invent me a recipe for that one.

...I wonder if Whole Foods is still open...
 
 
Ganesh
21:31 / 26.09.05
Alternatively, fuck it.

(The watermelon. Damn your eyes, inter-poster!)
 
 
Persephone
22:14 / 26.09.05
Oh Cherry, you know what's good? Frozen blueberries, especially the wild tiny ones like you can get at Whole Foods or Trader Joe's. I've been eating them instead of ice cream, now that I can't eat ice cream anymore. Plus, blueberries are a superfood. They turn your tongue and teeth and lips blue, though.
 
 
Smoothly
13:04 / 27.09.05
A medical colleague (with access to sterile syringes)...

Do you have to be medical person to get syringes? I’ve always thought they would be very useful in the kitchen (I imagine joints of meat jacked up with all kinds of interesting intramuscular marinades). I bet Heston Blumenthal gets through them like piping bags.
 
 
Shrug
13:12 / 27.09.05
Can you not get them in the chemist? I remember a friend got them in this way (in Ireland) to inject some sort of anti-malaria dealy while on hols, does that sound right?
 
 
Lord Morgue
12:23 / 28.09.05
If you pretend to be a junkie, they'll give you free syringes, at least in Oz.
Well, I was using them to jack up my leg of lamb with pineapple juice overnight so the enzymes would predigest and tenderize it.
 
 
Smoothly
12:30 / 28.09.05
Although I could probably pass quite well, I'd rather not have to do that.
Your idea is exactly the kind of thing I was thinking of though. How did Lamb on Pineapple turn out?
 
 
Lord Morgue
14:20 / 28.09.05
Nice. The pineapple made it real juicy. We also cut slits in it and pushed cloves of garlic down to the bone- when you bite into a clove after it's been baked inside the leg, the flavour is quite muted.
I reckon pineapple'd go better with a big pork roast, though, jack that piggy up like Sid Vicious with some pineapple rings and honey glaze... wheee piggy piggy!
 
 
Princess
20:27 / 16.04.07
I just ate a Chikoo and a Loquat. I did not now that such fruits existed.

The Chickoo tasted like cheap, sugary pudding. But it was a fruit. How did such devilry spread on God's green earth?
 
 
*
20:58 / 16.04.07
I don't know from chickoo(sp?) but loquats have been my favorite since I was a small one. And I still am a small one, so they still are.
 
 
Princess
21:04 / 16.04.07
I was quite impressed with them too. But they didn't weird me out in the same was as the pudding-fruit, so I forgot them.
 
 
Tuna Ghost: Pratt knot hero
21:43 / 16.04.07
Vegetables: asparagus, brocolli, green beans, peas...green stuff. Carrots too.


Fruits: Citrus! Gotta have that vitamin C and anti-oxidants. Also peaches and pears, and mangos for my B vitamins. Plus I'll eat just about any berry you put in front of me.
 
  

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