I’ve never seen anyone eat them whole!
There’s a little method you get to know after eating the first dozen pumpkin seeds, so it’s not too much of a pain. Great snack to keep your mouth busy.
Pomegranates really don’t seem all that difficult to me. I peel along the “seams” and carefully pull the pom apart and expose lovely beds of seeds.
I’m with Cubsfan. Cracking open pumpkin seeds? That’s as bizarre for me to hear as someone telling me they peel cherries before eating them.
Yeah, I saw the video. I’ll do it that way next time. But I was trying to cut it like an avacado. Every other pit fruit I know of, you can at least pull or twist the halves apart. I don’t know what’s different about mangoes, but the flesh had an absolute death grip on the pit.
I made the same mistake. Fenris told me the other way of doing it and it works much better.
I do it like the video, too, only I cut a thin slice off the broad end and stand it on that end to set it up for cutting. It’s way more stable and doesn’t wobble dangerously. With this method, if you’d like peeled slices, you can slice off the peel first and then cut off the “cheeks”, then slice it up.
Mmm, I’ve got one in the fridge, plus Greek yogurt. I think it’s mango lassi for breakfast.
(I can’t believe I’ve lived this long and never learned this, but) do you eat pomegranate seeds entire, or do you spit out the fibrous cores?
Don’t know about everyone else here, but I always ate the whole seed.
I’m pretty sure you can eat the seeds, but I usually spit them out.
Not really an answer (because somebody does the agonizing peeling for you)-those little Limfjord shrimp you get in Denmark. They are about 1/2" long-delicious, but worth the effort? Only if someone else does it.
Pumpkin seeds I shell in my mouth, pomegranate seeds I eat whole. Lots of fibre, I’m sure.
you guys do know you can eat the otside of the squash right? When I roast mine I just cut into bitesized chunks and eat it rind and all.
So what’s the easy way to get the skins off poblano peppers? The way we* do it now is burn the little mothers on an open flame, then put them in a bowl of cold water, and scrape most of the blackened flakes off. It’s messy and probably not as effective as it ought to be.
*”We” in this case means my husband, because just being in the kitchen while he mauls the peppers about makes my throat and eyes burn.
I’ve never roasted poblanos but when I roast red peppers I skip the water and put them in a covered bowl to cool. Then I use the side of a spoon to scrape off the skin.
eta : I also crack my pumpkin seeds, and spit the pomegranite seeds
I’ll broil them in the oven, turning frequently (same as your method, but I can do more that way). Then I’ll but in a large bowl and cover with plastic wrap and let them steam a bit. Most of the skin peels off, with a little help from a paring knife, after that.
Okay, so nix on the cold water.
I do it in a similar manner, but I seal them in a zip-lock bag until they’re cool enough to handle with bare hands. The peels come right off in my hands.
Not something like a hubbard, it is amazingly tough. Though precooking it makes it a heck of a lot easier to peel and puree into soup
What about prickly pears? Even with the visible spines cut off like you usually see them in the grocery store, those things are dangerous. Touch one barehanded and you almost definitely end up with a microscopic, perfectly invisible, yet incredibly annoyingly painful prickle in your finger. I’ve learned to only handle them through a paper towel. Once the peel is removed, it’s smooth sailing.
I lived in south Louisiana for 10 years before I finally got the hang of eating crawfish. The trick is that you only have to peel the first one or two rings of the carapace, then grab the tail and gently squeeze. If it’s fresh crawfish, the tail meat will come right out. But, yeah, I’ve never been able to eat so many crawfish that I couldn’t eat just one more.
But as aruvqan and others have pointed out, that’s not the point to a crawfish boil.
A long time ago I had a love/hate for pistachios for the same reason. So good, yet I hated them for the ones that didn’t open. Then a friend taught me to always hold on to the shell of the previous pistachio. You can then use that to leverage the next one open if necessary. It works surprisingly well. I’d say I rarely find more than one or two that can’t be opened now. 