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I know someone, and by ’someone’ I don’t mean me, who used to love eating sweeteners from little packets (think Equal and Splenda) as a kid. Forget lollipops, who needed those when he could tear into a packet of sweetener. That’s all fine and good (well, not really), but there’s an easier way to get a whole lot of sweetness, fast.
Bitter melon:
True clichés aside, I’m undecided about bitter melon. I think I don’t like it because it’s too bitter-tasting for me. The first time I tried it was when a relative cooked it. I took a bite out of the piece of bitter melon covered in black bean sauce and almost spit it out because it was so bitter. But I took another bite, thinking it couldn’t have been that bitter. It still was. Yet I took another bite because I’m a glutton for punishment. Then I gave up. I’m not into bitter-tasting things but I’m willing to give bitter melon another try. I know some people find it delicious (others are constantly reaching for it at the supermarket, at the same time I’m grabbing a vegetable that’s bitter melon’s flavor-opposite—a head of Napa cabbage). So how the heck do you cook the darn thing? |
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