On Thu, 23 Apr 2009 21:31:40 -0700, isw > wrote:

>In article >,
> Sqwertz > wrote:
>
>> Steve Pope > wrote:
>>
>> > I impulsively bought a bitter melon from Berkeley Bowl
>> > and now am wondering what to do with it. It is green
>> > and spiky looking so I assume I must cut off the outer
>> > peel.
>>
>> Spiky(?) or not, throw it away. It's one of those tastes that I,
>> and I suspect most Americans, won't ever get used to.
>
>Oh, no. There's great a dim sum dish consisting of some sort of fish
>paste on a slice of bitter melon, dressed with a brown sauce. Very good.
>It's more usual (in the Bay Area, anyhow) to see the dish made with a
>square of green bell pepper, but that's a very poor substitute, IMO.
>
I couldn't acquire a taste for bitter melon. It grows hair on your
tongue and makes your teeth fuzzy. Honest.


--
I love cooking with wine.
Sometimes I even put it in the food.