Posted in Experiments

Bitter Melon and Beef in Chili Black-Bean sauce

This is my second culinary experiment using some of the Bitter Melon slices I prepped for the Foodstuffs post some days ago. Again, I decided on a Chinese style dish since these are the Chinese variety of the melon but, this time, the Melon is cooked rather than left raw as it was in my Bitter Melon Salad experiment. I also kicked the spice level up a notch with a Chili Black Bean sauce in order to see how the bitterness of the melon stands up to the heat …  Continue reading “Bitter Melon and Beef in Chili Black-Bean sauce”

Posted in Experiments

Experiment: Bitter Melon Salad

In my recent ‘Foodstuffs’ post featuring Bitter Melon I did some tests of the three main methods for reducing the bitterness of the vegetable, all of which, readers will recall, produced only limited results. For my first experiment with the slices I had left over from those tests, I wanted to do something that was not only simple, but that left the melon still uncooked. The following basic salad is what I came up with… Continue reading “Experiment: Bitter Melon Salad”

Posted in Foodstuffs

Foodstuff: Bitter Melon

Bitter Melon will not be very familiar to most Canadians unless they happen to be of Chinese or Indian descent. I see it quite regularly in stores when I visit southern Canada but, up here in the far North, such things, when they make a rare appearance, most definitely fall under the category of the exotic. I first saw Bitter Melons in one of our two local stores about four months ago and I expected, as with many exotics, that it would make a brief appearance, never to be seen again. As it happens, though, they have been on the shelves four or five times now so I suppose that they must have sold relatively well. This is somewhat surprising actually, not just because we have such a small Asian community, but because Bitter Melon very much live up to their name and are *very* much an acquired taste. Continue reading “Foodstuff: Bitter Melon”