Master Nine Hard-to-Eat Foods With These IKEA-Style Guides

There are so many mouth-watering dishes that we’d love to eat more, but avoid because they’re hard to eat.

We couldn’t help but wonder why some of these delicious foods don’t come with an instruction manual. I mean, how nice would it be to eat your taco without dropping 98% of it on yourself? That’s when it struck us – we could create the instructions!

Source: How to Eat Hard to Eat Foods

Avocado is difficult to eat?!

Keep Precious Stone Fruit From Bruising by Storing It Upside Down

Has this ever happened to you? You stock up on fresh fruits and vegetables at the farmers market, only to find that a few days later your produce is mottled with bruises, brown spots, and wrinkly skin. The odds are good that this premature rotting has nothing to do with the quality of your produce — it is most likely the result of improper storage

Source: Keep Your Peaches Upside-Down and 9 Other Tips for Storing Summer Produce

What kind of precious stones are you finding in your peaches? Around here, they just have regular pits 😉

Quick Pickle Pretty Much Anything with One Simple Ratio

Ask me what I’d do with nearly any summer vegetable, and the answer is almost always the same: “Pickle it.” Yellow squash, pickle it. Green beans, pickle them. Cherries, pickle those too. It’s hard to beat the sharp tang and crisp snap of a good quick pickle, a fast and easy process that leaves them tasting of summer.

Source: How to Pickle Basically Everything

I’ll have to make room by eating the oven roasted peppers I did a while back…

Add a Pinch of Salt to Fruit for Enhanced, Fruitier Flavor

Using salt on both ripe and unripened fruit should be your new kitchen trick.

Source: Salt, Meet Fruit

The trick is to put on just a little – just enough to make the flavor ‘pop’. If you can taste salt, you’ve put on way too much. Also, I find iodized salt just a bit bitter, so if you’re getting a bitter note try a sea salt, finely ground.

A Renaissance Painting Reveals How Breeding Changed Watermelons

Look in the bottom right corner of this painting. If you’ve never seen a watermelon like that before, you’re not alone. This 17th-century painting by Giovanni Stanchi, courtesy of Christie’s, shows a type of watermelon that no one in the modern world has seen.  Stanchi’s watermelon, which was painted sometime between 1645 and 1672, offers a glimpse of a time before breeding changed the fruit forever.

Source: A Renaissance painting reveals how breeding changed watermelons

It’s a brief article, but there’s a link at the end with some information on other crops that have evolved (corn, peaches) over time.  Carrots weren’t always orange either.

The idea of using historic paintings as a window into the past is intriguing, but we’re relying on the skill of the artist and the hope that they aren’t being creative.  It’s like a discussion I participated in where people assumed that Victorian society existed as portrayed in novels.  If that were the case, should we be judged by our rom-com movies?  It’s been said that myths and legends are made of 50% fact, at best 😉

Easy, Boozy, Beautiful: Alcohol-Soaked Fruit Recipes To Serve This Summer

Sipping on a cocktail is so last season. This summer, instead, serve alcohol in the form of macerated fruit or frozen desserts. Who says you can’t have your cocktail and eat it, too?

Source: Easy, Boozy, Beautiful: Alcohol-Soaked Fruit Recipes To Serve This Summer

I could really go for some bourbon poached peaches…

Watermelon Brain

Curious how someone made this?

Watermelon brain in 5 easy steps.  All you need are:

  • watermelon (duh)
  • paring knife or vegetable peeler
  • time

Fear not, watermelon has vitamin K but the amount is quite low:

  • 1 melon/~4500 grams contains an estimated 4.5 mcg of vitamin K – 6% Daily Value (DV)
  • 100 grams contains an estimated 0.1 mcg of vitamin K – less than 1% DV

You could eat the entire melon yourself, and it’s still not really a concern.  2 melons?  You’re pushing your luck at 12% DV…

Can You Substitute Strawberries For Tomatoes When Cooking?

Strawberries are at their sweetest right now, going all the way through the summer. And while everybody knows how delicious they are in desserts, we’ve actually heard you can use them as a replacement for a tomato. I decided to try this out and see how well it worked.

I can’t take credit for this concept. That would go to Dave Woolley, a Denver-based culinary consultant (who, full disclosure, does work with California Strawberries). He said: try using strawberries in place of tomatoes in a veggie sandwich with goat cheese, in a Caprese-style salad, or in a salsa with seafood dishes.

Source: Tip Tester: Can You Substitute Strawberries For Tomatoes When Cooking?

No mention of spaghetti with strawberry sauce…  How about a big ol’ slab of strawberry on a BLT or burger?  You can also put them on pizza. They benefit from some balsamic reduction added post-bake. Slice like pepperoni.

An interesting idea for people who are allergic to tomatoes!  I’m not, but a co-worker is.  The article admits that this isn’t cost-effective.

Another tomato substitute is watermelon. It doesn’t have the acidity, but you can add lemon juice, balsamic vinegar, or what-have-you.

How to Quickly…

…Peel, Seed and Cut a Pumpkin.  There’s a series (currently 38) on the youtube playlist that are a little over a minute each.  Subjects include:

  • Watermelon
  • Garlic
  • Bell Pepper
  • Pineapple
  • Butternut Squash
  • Tomato
  • Onion
  • Cauliflower
  • Cantaloupe
  • Spaghetti Squash
  • Avocado
  • Corn
  • Herbs
  • Mango
  • Basil
  • Pesto
  • Pomegranate
  • Chimichurri sauce
  • Olive Tapenade