Starbucks 'Trenta': How The New Size Compares To Your Stomach
Famous Death Row Last Meals
Last Friday, I made one of my favorite early winter salads - arugula, red onion, goat cheese and pomegranate seeds, dressed with a balsamic/olive oil vinaigrette. It's an easy dish that looks impressive and festive, with all those shiny, red pomegranate seeds glowing in the tangle of greens and cheese.
The only challenge this salad presents is that getting the seeds out of the pomegranate is often a messy, frustrating and time-consuming task. Luckily, just before I made the salad last week, a friend reminded me of the helpful tutorial that Jaden (of the Steamy Kitchen) recently put up that offers a new, easier way to deconstruct a pomegranate.
You can see the pictorial how-to here or you can watch Jaden demonstrate her method on regional morning show here. All you need to follow her instructions is a knife and a bowl of water. I don't think I'll ever open a pomegranate another way, ever again.
PHOTOS: How You Can Get The 'Miracle' Dress
Broke Stars: 11 Celebrities Who Went Bankrupt
LOOK: Amazing Underwater Photos Of Dogs
Adele Five-Year Break? Singer Plans to Focus on Relationship, Write 'Happy Record'
Social Security Is Failing Even Faster Than We Thought
Jane Seymour's Modest And Modern Style
Man Says Starbucks Discriminated Against Him Because He Has Half An Arm
Chris Brown, Grammys 2012: Embattled Singer Slams Critics
Janice Dickinson's Outrageous Style
Ford's clever Sports Illustrated Swimsuit ad features phantom model
Trace Adkins Reunites With College Crush, 30 Years Later
Lauren Scruggs Goes On Ski Vacation
Van Gogh's Starry Night modded into beautiful interactive light and sound show (video)
'Hooker Teacher' Forced To Resign, Now Can't Find Work
WATCH AND LAUGH: Cops In 2-Hour Standoff With Empty Car
3 Economic Misconceptions That Need to Die
PHOTOS: Model Falls At Dennis Basso Show
Best In Show Winner Declared
WATCH: Saint VaLINtine Hits Game-Winning Shot
PHOTOS: Michelle Obama Wears Jason Wu For Target!
WATCH: Amazon Withholds Money From Blooming Florist
PHOTOS: Cute Overload?
LOOK: The Last Of The Cave People
We Meant There WERE Nukes In The Fire
Honduras Prison Fire Kills At Least 300 Inmates
Scuba Diver Had Motive To Drown Wife On Honeymoon, Prosecutor Says
Reports: Iran Stops Oil Exports To 6 European Countries
Denise Richards' Casual Style
Style Icon Dies After Collapsing At Fashion Show
Huguely Lied On The Night His Ex-Girlfriend Died, Lacrosse Teammate Says
'Game Of Thrones' Season 2 Teaser: War Is Coming
Hidden In The Open: A Photographic Essay Of African-American Male Couples
12-11-2008 @3:32PM Karl said... I've seen Jacques Pepin demo a method where you cut the pomegranate in half top-to-bottom, hold a half over a bowl cut side facing down, and whack the skin side with a heavy spoon. The seeds pop out and fall into the bowl. I haven't had a chance to try this yet, and my guess would be that Jaden's method gets you more seeds with less bruising. It's something to try, though.
Reply
12-11-2008 @3:24PM Brandon said... I learned that on Good Eats about a year ago and my life hasn't been the same since.
Reply
12-11-2008 @3:33PM Marisa McClellan said... Karl, I've tried the smacking method (I learned it from Nigella Lawson) and I don't love it. It's super messy and you really do bruise the seeds pretty badly.
Reply
12-12-2008 @12:42AM Brent Cutler said... Marissa,
They are messy...roll up your sleeves and enjoy. It sounds tasty. Do you happen to know any method of making a sauce that is "low calorie" and fits works with Shrimp, Tilapia or other mild flavor seafood. I am working on a line of products that we are pushing the "health halo" of fish and want to identify some seasoning and sauce options. You seem to be the number one contact person on this site and it would be good to hear from you directly. I am the Chief Food Officer at Long John Silvers. This new line "Freshside Grille" is going well, but my team is looking at extending the offers in 2009. Would you be interested in trying any and giving me your comments? If so, let me know and I can mail you some coupons. Internal research is biased and the "core customer" is really used to batter fried, so some fresh opinions of the new line would be helpful. My direct e-mail is brent.cutler@yum.com. Send me an snail mail address if you would like some free food!
Reply