Hidden beneath its textured exterior is a fruit so juicy, sweet, and full of nutrients it makes all other fruits jealous. It’s the orange fleshed melon known as the cantaloupe and summer is its peak season.
But mom!" I said, pleading from the kitchen. "Gaston doesn't cook his eggs!" There's a part in Disney's Beauty and the Beast where Gaston, the perennial (albiet handsome) antagonist, eats about 4 raw eggs by nonchalantly tossing them in the air and swallowing them whole. As an impressionable 5 year old, I thought mimicking the behavior would make me big and strong like Gaston, and perhaps I'd even gain a blustering vibrato in the process.
If you’ve ever watched Food Network’s Chopped, you’ve probably sat at the edge of your seat wondering how the heck those chefs make such delicious-looking meals from ingredients that probably shouldn’t go together. Or so you thought. But, from a gastronomical stand point, there are both scientific and cultural reasons why certain flavor combinations just, well, work.
The first time I had okra was just west of Tulsa on a family road trip. Driving through Oklahoma is like chasing the metaphorical carrot on a stick—you keep going, going and going without ever getting anywhere. That made the gas station/roadside stand we stopped at like a pot of gold at the end of the rainbow. In fact, it was better than gold, because I was about to have golden-fried okra for the first time.
If you’re taking part in get-togethers and luau-themed parties this summer, you probably want to go all out. Yes, being the person who brings the booze is cool and all, but what about the food? Read on for some great shot glass appetizer ideas.