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What's on the menu?
Well, not necessarily on the menu, but what I'm mulling over at the moment:
Celeri remoulade
Celery root in general
Apricot tarte
What to do with the apricot pits?
The best way to cut a melon
Any of these interest someone out there? Let me know via my comments.
July 28, 2003 at 03:27 AM | Permalink
Comments
Whistles!
I make whistles with apricot seeds!
Rub them on cement or a rough stone (you are supposed to rub the thinner edge, the one that is smooth, as opposed to the other side that has too ribs...) until there is a hole in it. Then you take out the tiny almond, and you've got yourself a whistle!
But then it's been so many years since my last apricot whistle... And even back then I often got tired before the hole was big enough!
Posted by: Noemie at Jul 28, 2003 3:46:55 AM
Katherine, I was just thinking about the melon thing myself. I usually cut up melons by cutting them in quarters, removing seeds, scoring them both directions down to the rind, then slicing along the rind so that all the pieces pop out. There is some waste to this method though.
I saw a tv chef recently slice the rind off a cantaloupe (like you would peel an apple with a knife) then cut it up and remove the seeds. I need to try this method.
Posted by: Nanette Blanchard at Jul 30, 2003 1:29:46 PM
