Gordon M Lowe
Foodie
265
Wed Oct 27, 2010 9:16 am
German-Paristown and Highgate Springs
Gordon M Lowe
Foodie
265
Wed Oct 27, 2010 9:16 am
German-Paristown and Highgate Springs
Andrew Mellman wrote:Where I do like it is in cooking. Mixed with tamirind (and a ton of other things, including fruit) it makes a fabulous "sauce" to cook chicken in a slow cooker or braised; you can find hundreds of recipes on-line.
Gordon M Lowe wrote:Andrew Mellman wrote:Where I do like it is in cooking. Mixed with tamirind (and a ton of other things, including fruit) it makes a fabulous "sauce" to cook chicken in a slow cooker or braised; you can find hundreds of recipes on-line.
Yeah, it seems more like a cooking ingredient than a morning beverage like orange juice. I saw a video of how the fruit is dissected for eating or juicing, and it looks like a very complicated deal. Not something for using my old-fashioned glass-made juicer.
Iggy C wrote:Gordon M Lowe wrote:Andrew Mellman wrote:Where I do like it is in cooking. Mixed with tamirind (and a ton of other things, including fruit) it makes a fabulous "sauce" to cook chicken in a slow cooker or braised; you can find hundreds of recipes on-line.
Yeah, it seems more like a cooking ingredient than a morning beverage like orange juice. I saw a video of how the fruit is dissected for eating or juicing, and it looks like a very complicated deal. Not something for using my old-fashioned glass-made juicer.
Keep the pomegranate underwater in a half-filled sink or pot while you separate out all the seeds, and you won’t stain your clothes or your kitchen. And pomegranate syrup is great for making Persian stews like fesenjoon. You can often find it in middle eastern stores like Al Watan. I’m not a huge fan of pomegranate juice, either, but the seeds are good in salads and on top of pilau and whatnot.
Gordon M Lowe
Foodie
265
Wed Oct 27, 2010 9:16 am
German-Paristown and Highgate Springs
Gordon M Lowe
Foodie
265
Wed Oct 27, 2010 9:16 am
German-Paristown and Highgate Springs
Alexis Rich wrote:Pom juice is fantastic with champagne. The little seeds keep the bubbles going too.
Gordon M Lowe wrote:Alexis Rich wrote:Pom juice is fantastic with champagne. The little seeds keep the bubbles going too.
Love your avatar!!
Gordon M Lowe wrote:Yeah, it seems more like a cooking ingredient than a morning beverage like orange juice.
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