Mango Still Life with Blender (x4)
I'm sorry, am I playing with my food? If you are interested in the recipe or the nutritional benefits of mango lassis, please visit Fit Fare.
posted by Jade @ 5:24 PM
5 comments
The Jaded Vegetarian
The story of a seasoned, mostly-vegetarian, who knows a bit more nutritional information than she would sometimes like. Jaded, because in life, all things are perfectly imperfect.
Saturday, July 08, 2006
I'm sorry, am I playing with my food? If you are interested in the recipe or the nutritional benefits of mango lassis, please visit Fit Fare.
About Me
- Name: Jade
- Location: Greater Seattle Area, Washington, United States
"I'm trying to ignore all the societal pressures that try to define who I'm supposed to be or what is deemed successful. I'd like to just honor our sacred earth by becoming so small, so quiet, and so unsubstantial that the environment I inhabit feels barely a whisper of my miniscule existence" -- Dan Price (Radical Simplicity)
5 Comments:
I didn't get the impression from your pic on mango that you employ that most artistic and rewarding way of preparting to eat one. Stand the mango up and cut down either side of that large seed in the middle which leaves two halves and the middle skin around the seed. Take the half in one hand and score it through in a chekerboard fashion than bend back the skin til the cubes pop out. MMMM good...
I tried that technique once, and it works great for applications requiring neat little diamonds of mango. But when it's destined for the food processor or blender, I lose all patience with refinement. After all, often times the most functional tool that you have is your hands.
Understand, ericswan, that I am merely defending my right to be messy, as you do have a valid point. :)
The trick here is figuring out the orientation of that large seed. It has something to do with the location of the stubby little stem on the end of the mango. I always put the stem down on the counter which gives me a better understanding of where I want to slice the mango.
I was going to point that out, but it seems the only time I tried that technique I lucked out and cut it in the best spot to avoid the "stone". I wondered if the plumper sides of the fruit were the instinctual place to slice off first? Or, again, maybe it was just begginers luck.
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