I never would’ve guessed how much pomelo would grow on me…
You know, turkey is great, but there’s nothing like a home made turkey soup a couple of days later.
If you’ve never brined a turkey, you’ve gotta try it! It’s not a lot of work and the results speak for themselves.
Smooth black tea that packs a punch of spicy heat.
Anyone who knows me knows I absolutely love wickedly spicy food. I also happen to enjoy a nice black tea from time to time (though given the choice I prefer a fragrant, earthy oolong). So I was very curious what this one would be like.
It turns out the answer is: quite good!
The black tea is very nice. I’d describe it as a solid Assam-style black (and I wrote that before checking the label, so, well done Vintage Fork!)
But the question I’m sure everyone is asking is: how spicy was it? I’d personally describe it as present but gentle, producing a nice warming without being too assertive. Though I should caveat that by noting I tend to eat very spicy food, so my scale for heat might be a little… askew. As was the case with the Garlic Tea, I was genuinely surprised how well this pairing worked.
All in all, I really enjoyed this one, and unlike their Garlic Tea, I can see enjoying this at any time, even when I’m not eating a savoury meal.
A friend of mine got me a set of Vintage Fork savoury teas and I just had to post about them. First one: Garlic
Savoury green tea reminiscent of drinking chicken broth
I started with this tea because, a) I love onion and garlic, and b) I enjoy a nice cup of soup. So how could I possibly go wrong with a tea that tastes like both?
And you know what? This tea is surprisingly good!
The tea brews up looking like a classic green, but the aroma is a definite departure, giving you a hint of what’s to come.
The onion and garlic in this tea are quite well balanced, neither overwhelming nor too subtle. But what really surprised me was how well these flavours paired with the tea. The whole thing really does work well together!
As an aside, I found myself eating sour cream and onion potato chips while drinking this tea, and it really was a tasty combination! Yes, I recognize this is a bit weird.
All in all, I recommend giving this a try!
Ahh, finally, pomegranate season has returned! Okay, sure, there have been US-grown pom’s available for about a month, but… well, they sucked (tasteless, with large, tough seeds). These ones, though… mmmmmm… dang. Sweet, tangy, full of flavour, and the seeds are small and relatively soft.
Now, I’m sure there are many of you out there that have never tried a pomegranate. In fact, until last year, I hadn’t tried them, either. But I decided to take the plunge, and boy, am I glad. Of course, they can be a bit intimidating, thanks to the difficulty in extracting the seeds. But with a little effort, they can be removed pretty easily, and trust me, it’s worth it!
So, how to remove those ever-so-delicious arils? Well, here’s how I do it:
- Start with a sharp paring knife. Score the pom around the top and remove it.
- Now, identify the sections of the pom and score the skin from the top of the pom vertically, to the bottom, along the section boundaries.
- Crack the pom open! Grip it firmly and break it apart. It should split along the score lines.
- Fill a decent sized bowl with water and start extracting the seeds, allowing them to drop into the bowl.
- Once finished, remove the bits of pulp floating in the water and any pieces attached to the arils.
- Strain, dry, and store in a plastic bag.
The real trick, here, is the bowl of water. You see, the arils sink while the pulp floats. Thus, using water makes it easy to separate the seeds out.
Now, how to eat them? Pop them in your mouth and chew! In my case, I swallow them seeds and all, though that’s really a matter of preference (though, they do provide a nice dose of dietary fibre… actually, a lot, which can be… problematic, if you love them as much as I do).
As for nutrition, the juice is loaded with, among other things, vitamin C, folic acid (good for you pregnant ladies), and antioxidants. Good stuff!
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