Nobody wrote:
> I just got an Oxo mango pitter from Williams-Sonoma. It is amazing. I love
> mangos, but had stopped buying them because cutting them up was such a mess.
> This thing makes it very, very simple.
>
>
A mango pitter? All the mangos I've met would require a chainsaw.

I just got an Oxo mango pitter from Williams-Sonoma. It is amazing. I love
mangos, but had stopped buying them because cutting them up was such a mess.
This thing makes it very, very simple.

"Nobody" > wrote in message
...
>I just got an Oxo mango pitter from Williams-Sonoma. It is amazing. I love
>mangos, but had stopped buying them because cutting them up was such a
>mess. This thing makes it very, very simple.
>

I never was able to cut them neatly, so I just bite thru the skin and devour
it... then rinse my face and hands...



--
dwacon
http://dwacon.blogspot.com

Nobody wrote:

>I just got an Oxo mango pitter from Williams-Sonoma. It is amazing. I love
>mangos, but had stopped buying them because cutting them up was such a mess.
>This thing makes it very, very simple.
>
>
>
>
Well you're certainly an early technology adopter, it's only just on the
market. But I must say it looks rather clever. I think it's like the
avocado slocer, something you wouldn't go out of your way to buy, but
which would make a very acceptable present.

Here is a nifty guide to cutting mangos the regular way which might
interest you

http://tinyurl.com/qzl5a

Christine

On Sat, 4 Mar 2006 23:04:00 -0500, "DWACON" >
wrote:

>
>"Nobody" > wrote in message
...
>>I just got an Oxo mango pitter from Williams-Sonoma. It is amazing. I love
>>mangos, but had stopped buying them because cutting them up was such a
>>mess. This thing makes it very, very simple.
>>
>
>I never was able to cut them neatly, so I just bite thru the skin and devour
>it... then rinse my face and hands...

I slice off the "cheeks", score the flesh along the edge of the skin,
and scoop out the good stuff with a wide spoon. It works pretty well,
but washing up is still advisable.
--
modom

"My baby's got no clothes
'Cause she's makin' chicken soup."

-- Chuck E. Weiss

kalanamak wrote:

> Nobody wrote:
>
>> I just got an Oxo mango pitter from Williams-Sonoma. It is amazing. I
>> love mangos, but had stopped buying them because cutting them up was
>> such a mess. This thing makes it very, very simple.
>>
> A mango pitter? All the mangos I've met would require a chainsaw.

Really? What varieties were they? I never have any trouble with a sharp
knife.

Christine

maybe it's mangosteen -
http://www.foodsubs.com/Fruittroex.html#mangosteen - sweet/sour white
flesh around seeds.

In article >, Old Mother Ashby > wrote:
>Nobody wrote:
>>I just got an Oxo mango pitter from Williams-Sonoma. It is amazing. I love
>>mangos, but had stopped buying them because cutting them up was such a mess.
>>This thing makes it very, very simple.
>>
>Well you're certainly an early technology adopter, it's only just on the
>market. But I must say it looks rather clever. I think it's like the
>avocado slocer, something you wouldn't go out of your way to buy, but
>which would make a very acceptable present.
>
>Here is a nifty guide to cutting mangos the regular way which might
>interest you <http://tinyurl.com/qzl5a>

As a kid eating common mangoes (i.e. the ones full of "strings") we
always found it best to collect them then go and sit on the creek bank
to have a feed, then dive in to clean up. :-)

The stringless varieties are quite easy to eat with a spoon without
creating a mess -- at least there's no mess unless you also attack the
flesh still around the seed after slicing off the two cheeks.

One of the techniques illustrated in the URL you posted reminded me of
the way it was done in a pub dining room in Luanda (Angola) when I was
there some decades ago. The waiter produced some small mangoes for my
dessert and cut through the skin close to each end. He then held the
fruit by the ends between finger and thumb and peeled off the skin
between the two cuts; then sliced the flesh into the dessert dish
"untouched by human hands" as they say. Pretty neat trick! (But, of
course, the Bowen mangoes in my backyard are too big for that. ;-)

Cheers, Phred.

--
LID

In article .com>,
"-L." > wrote:
>Nobody wrote:
>> I just got an Oxo mango pitter from Williams-Sonoma. It is amazing. I love
>> mangos, but had stopped buying them because cutting them up was such a mess.
>> This thing makes it very, very simple.
>
>here's a link to it:
>http://ww2.williams-sonoma.com/cat/p...0m1%7C15%7C0%7
>C%7C%7C%7C%7C%7Cmango%20pitter&gids=sku7090897&cm src=sch
>
>I can't really see how the one-size-fits all frame and blade can be
>that useful. Seems like it would dull as it encountered the pit time
>after time. I like having control of how close to the pit my knife
>slices. I use a 7.5 inch chef's knife, and just cut off the cheeks,
>turn the mango 90 degrees and slice off the short ends. Anything else
>can either be thrown away or sliced off in 4 quick slices. I then cube
>the cheeks using the inside-out method - nothing messy about it, really.

I can't see a lot of value in that pitter either, but I suspect from
looking at the illustration that the blades may at least adjust around
different sized seeds to some extent. Looks to me like they may be
"sprung" and will spread a bit to accommodate a range of seed sizes.

Cheers, Phred.

--
LID

In article >,
"Nobody" > wrote:

> I just got an Oxo mango pitter from Williams-Sonoma. It is amazing. I love
> mangos, but had stopped buying them because cutting them up was such a mess.
> This thing makes it very, very simple.

I don't know how I've lived this long without one. "-)
Hey, if it works for you and you've got the space to store it, I wish
you flavorful mangoes! I use a 6-8" Wusthof "sandwich" knife and slice
near the pit.
--
-Barb
<www.jamlady.eboard.com> Updated 2-28-2006, Crazy Lady Party;
Church review #7

hey see this:
http://kitchenarts.blogspot.com/2005...-splitter.html

In article >,
"Nobody" > wrote:

> I just got an Oxo mango pitter from Williams-Sonoma. It is amazing. I love
> mangos, but had stopped buying them because cutting them up was such a mess.
> This thing makes it very, very simple.
>
>

URL?
That sounds interesting!
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
Melba's Jammin' > wrote:

> In article >,
> "Nobody" > wrote:
>
> > I just got an Oxo mango pitter from Williams-Sonoma. It is amazing. I love
> > mangos, but had stopped buying them because cutting them up was such a
> > mess.
> > This thing makes it very, very simple.
>
> I don't know how I've lived this long without one. "-)
> Hey, if it works for you and you've got the space to store it, I wish
> you flavorful mangoes! I use a 6-8" Wusthof "sandwich" knife and slice
> near the pit.

I just peel them with a paring knife, then slice the flesh off the seed
before cutting it the way I want it. It's a little messy but do-able.

My fave' mango recipe:

2 fresh ripe mangoes
1 can crushed pineapple in pineapple juice, no sugar added,
1 whole roasting chicken
2 bunches scallions
a little fresh ground peppper

Cut the whole chicken in half down the middle of the back and breast.

Coat a cast iron skillet (or roasting pan) with a little olive oil, then
place the two halves of chicken in it bone side down. Coat lightly with
olive oil.

Peel, core and chop the mangoes, then toss them into the blender. Add
the crushed pineapple and mix well.

Pour that over the top of the chicken halves, make sure it's coated
fairly evenly. Clean and fine chop the scallions and sprinkle that over
the fruit mix, and add the ground pepper.

Surround the chicken with your choice of veggies cut into large chunks.
I prefer carrots, onions, halved radishes and some large pieces of
celery.

Place into oven uncovered and roast at 325 until the chicken is done.
Roasting times vary with the weight of the chicken. I recommend 15
minutes per lb. plus 20 minutes if you have no meat thermometer.

Serve as is, serves 2 people with leftovers. :-)

4 if you feel like quartering the chicken.

This recipe will also work with chicken hindquarters, I recommend
packing the pan with 4 to 6 of them.

Do NOT add garlic to this! It really does not work...
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
Melba's Jammin' > wrote:

> In article >,
> "Nobody" > wrote:
>
> > I just got an Oxo mango pitter from Williams-Sonoma. It is amazing. I love
> > mangos, but had stopped buying them because cutting them up was such a
> > mess.
> > This thing makes it very, very simple.
>
> I don't know how I've lived this long without one. "-)
> Hey, if it works for you and you've got the space to store it, I wish
> you flavorful mangoes! I use a 6-8" Wusthof "sandwich" knife and slice
> near the pit.


She must not know how to choose ripe ones? :-)

Hint: You do not choose them by color.
Pick them the same way you pick avocadoes.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
OmManiPadmeOmelet > wrote:
(snip)
> She must not know how to choose ripe ones? :-)
>
> Hint: You do not choose them by color.
> Pick them the same way you pick avocadoes.

I don't think that test is any guarantee of decent mangoes, though, just
as it's no guarantee of decent avocadoes. I've been getting decent
avocadoes recently - haven't looked for mangoes recently. And it would
be nice to find a kiwi fruit that wasn't hard as a rock, too. <Bitch
mode off>
--
-Barb
<www.jamlady.eboard.com> Updated 2-28-2006, Crazy Lady Party;
Church review #7

In article >,
OmManiPadmeOmelet > wrote:

> Surround the chicken with your choice of veggies cut into large chunks.
> I prefer carrots, onions, halved radishes and some large pieces of
> celery.

I was with you until you got to the radishes. I'm not sure I could
bring myself to do that, whether you say they're good or no.
--
-Barb
<www.jamlady.eboard.com> Updated 2-28-2006, Crazy Lady Party;
Church review #7

In article >,
Melba's Jammin' > wrote:

> In article >,
> OmManiPadmeOmelet > wrote:
> (snip)
> > She must not know how to choose ripe ones? :-)
> >
> > Hint: You do not choose them by color.
> > Pick them the same way you pick avocadoes.
>
> I don't think that test is any guarantee of decent mangoes, though, just
> as it's no guarantee of decent avocadoes. I've been getting decent
> avocadoes recently - haven't looked for mangoes recently. And it would
> be nice to find a kiwi fruit that wasn't hard as a rock, too. <Bitch
> mode off>

<lol> Freeze the kiwis....... Thaw partially, slice off top and scoop
with spoon.

That's what my sister did. :-)

I've gotten perfect avocados ever since a nice hispanic gent. told me
how to pick them!

Feel the top and sides. The top should be soft (where the fruit is
smallest) and the sides should only give ever so slightly.

Sides too soft, mushy avocado.

Top hard, way too hard.

It's worked for me for mangoes too!
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
Melba's Jammin' > wrote:

> In article >,
> OmManiPadmeOmelet > wrote:
>
> > Surround the chicken with your choice of veggies cut into large chunks.
> > I prefer carrots, onions, halved radishes and some large pieces of
> > celery.
>
> I was with you until you got to the radishes. I'm not sure I could
> bring myself to do that, whether you say they're good or no.

So leave them out! :-)

I've found that cooked radishes are good. Similar to turnips but not
quite as strong.

I've come to enjoy them cooked as well as raw, depending on what I am
making.

Chunked Jicama root is interesting........ or think sliced peeled Yucca
root if you are adventurous?
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:


> My fave' mango recipe:

<snipped and saved>
>
> Do NOT add garlic to this! It really does not work...

For you, I not usa da garlic... <now that's friendship>

Cheers
Cathy(xyz)

OmManiPadmeOmelet wrote:
> In article . com>,
> "cathyxyz" > wrote:
>
> > OmManiPadmeOmelet wrote:

> > >
> > > Do NOT add garlic to this! It really does not work...
> >
> > For you, I not usa da garlic... <now that's friendship>

>
> <lol> For most recipes, garlic is a given... :-)
> for some reason, I really don't think it works with mango, but that, of
> course, is a personal opinion. :-)
>
> The flavors are mild.

Om, I really wanna try this..... I have put another chicken on the
shopping list for tomorrow - and I have to admit there are *some*
things I will cook without garlic Thanks for the rec...

Cheers
Cathy(xyz)

I slice off the "cheeks", score the flesh along the edge of the skin,
and scoop out the good stuff with a wide spoon. It works pretty well,
but washing up is still advisable.


We eat a lot of mangos, and I definiteliy find this the quickest and
easiest method... and I don't even do the initial scoring with a knife
tip like you do.

I just run the tip of a good size tablespoon (not measuring type)
around the top edge and down a ways, while holding the mango in my
other hand and rotating it, which relaases most of the flesh... then
another swipe usually takes care of the bit at the bottom that's still
clinging.
There is a little juice that comes out (so I sometimes do it over a
bowl if I'm making fruit for dinner or a mixutre of some kind), but
since I'll be holding the two meat halves with my fingers while
chopping the flesh on the cutting board anyway, I don't find it
necessary to rinse my hands any more than with any other fruit.


Diane B.

In article .com>,
"cathyxyz" > wrote:

> OmManiPadmeOmelet wrote:
> > In article . com>,
> > "cathyxyz" > wrote:
> >
> > > OmManiPadmeOmelet wrote:
>
> > > >
> > > > Do NOT add garlic to this! It really does not work...
> > >
> > > For you, I not usa da garlic... <now that's friendship>
>
> >
> > <lol> For most recipes, garlic is a given... :-)
> > for some reason, I really don't think it works with mango, but that, of
> > course, is a personal opinion. :-)
> >
> > The flavors are mild.
>
> Om, I really wanna try this..... I have put another chicken on the
> shopping list for tomorrow - and I have to admit there are *some*
> things I will cook without garlic Thanks for the rec...
>
> Cheers
> Cathy(xyz)
>

Welcome! :-)

It's pretty quick, easy and light.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
OmManiPadmeOmelet > wrote:

> > be nice to find a kiwi fruit that wasn't hard as a rock, too. <Bitch
> > mode off>
>
> <lol> Freeze the kiwis....... Thaw partially, slice off top and scoop
> with spoon.

> Feel the top and sides. The top should be soft (where the fruit is
> smallest) and the sides should only give ever so slightly.
>
> Sides too soft, mushy avocado.
>
> Top hard, way too hard.
>
> It's worked for me for mangoes too!

I know how to pick them. They just taste like crap most of the time or
else have an odd texture to them - especially the mangoes. They are
sometimes stringy (not the part near the pit) and sometimes just
wunnerful. And avocadoes are sometimes lovely on the outside and hinky
and taste like crap when cut. How does freezing a kiwifruit ripen it?
--
-Barb
<www.jamlady.eboard.com> Updated 2-28-2006, Crazy Lady Party;
Church review #7

Go to www.williams-sonoma.com, and search for "mango". The actual URL is a
monster, so I won't paste it here.

Yes, the blades are "sprung"; the shape of the seed from bottom to top
allows it to squeeze its way between the blades, so the blade itself never
cuts into the seed.

The big issue I had was when first starting to cut I have to rock the thing
back and forth a couple of times to get through the skin. Once cutting has
started, it zings right through the fruit. It leaves very little fruit on
the pit.

I confess, I probably could have lived without this, but I'm a sucker for
kitchen gadgets...

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> "Nobody" > wrote:
>
>> I just got an Oxo mango pitter from Williams-Sonoma. It is amazing. I
>> love
>> mangos, but had stopped buying them because cutting them up was such a
>> mess.
>> This thing makes it very, very simple.
>>
>>
>
> URL?
> That sounds interesting!
> --
> Peace, Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson

In article >,
Melba's Jammin' > wrote:

> How does freezing a kiwifruit ripen it?
> --
> -Barb
> <www.jamlady.eboard.com> Updated 2-28-2006, Crazy Lady Party;
> Church review #7

Same way as freezing a persimmon.......
A trick mom taught me. :-)
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On 5 Mar 2006 13:10:04 -0800, wrote:

>I slice off the "cheeks", score the flesh along the edge of the skin,
>and scoop out the good stuff with a wide spoon. It works pretty well,
>but washing up is still advisable.
>
>
>We eat a lot of mangos, and I definiteliy find this the quickest and
>easiest method... and I don't even do the initial scoring with a knife
>tip like you do.
>
>I just run the tip of a good size tablespoon (not measuring type)
>around the top edge and down a ways, while holding the mango in my
>other hand and rotating it, which relaases most of the flesh... then
>another swipe usually takes care of the bit at the bottom that's still
>clinging.

I have a large-ish, flat-ish spoon that I prefer. I have no idea what
its intended use was, but it's my mango spoon now.

>There is a little juice that comes out (so I sometimes do it over a
>bowl if I'm making fruit for dinner or a mixutre of some kind), but
>since I'll be holding the two meat halves with my fingers while
>chopping the flesh on the cutting board anyway, I don't find it
>necessary to rinse my hands any more than with any other fruit.
>
I only eat mangos now and again, so maybe I find them juicier than you
do. They're more exotic chez modom, that is. On the other hand
mangos are in season about now, so that exotic judgment is subject to
rapid change
--
modom

"My baby's got no clothes
'Cause she's makin' chicken soup."

-- Chuck E. Weiss

In article >,
OmManiPadmeOmelet > wrote:

> In article >,
> Melba's Jammin' > wrote:
>
> > How does freezing a kiwifruit ripen it?

> Same way as freezing a persimmon.......
> A trick mom taught me. :-)

But does it ripen it (I don't see how) or just turn it into mush (I
understand about some frozen fruit thawing to mush)?
--
-Barb
<www.jamlady.eboard.com> Updated 3-5-2006 Church review #8

Phred wrote:
> I can't see a lot of value in that pitter either, but I suspect from
> looking at the illustration that the blades may at least adjust around
> different sized seeds to some extent. Looks to me like they may be
> "sprung" and will spread a bit to accommodate a range of seed sizes.

I was wondering if that was true...if so it might make it a bit more
useful.
-L.

In article >,
Melba's Jammin' > wrote:

> In article >,
> OmManiPadmeOmelet > wrote:
>
> > In article >,
> > Melba's Jammin' > wrote:
> >
> > > How does freezing a kiwifruit ripen it?
>
> > Same way as freezing a persimmon.......
> > A trick mom taught me. :-)
>
> But does it ripen it (I don't see how) or just turn it into mush (I
> understand about some frozen fruit thawing to mush)?

It does not ripen it per se', but as long as the flavor is already sweet
(which the ones my sister did always were), it improves the texture
markedly.

Mom's steamed persimmon puddings were always wonderful!
She always froze the persimmons for those.

I personally don't care much for kiwi fruit.
Tastes like a tart bannana.....
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson