I had no problem eating the snap peas and watermelon together, but this might be easier to eat with a spoon or with chopsticks than with a fork. Tracking down the Kong Yen black vinegar was an absolute must, it is truly one of the most incredible things I have ever tried. The author probably would shudder but we loved it. ![]() Found most of the stuff except the "chilli crisp" so we used Costco's sweet Chili sauce. We halved the recipe but still used the 3 TB of fried onions (we used the same ones as for green bean casserole). Some of us have been adept in the kitchen for decades and want to continue exploring and learning new cuisines. Thank you, BA, for featuring new taste profiles they keep our palates tantalized, our minds curious, and our spirits soaring. Though it intensifies the flavor of the watermelon, you must use a slotted spoon to serve or else it will function as a soup, too. If you make ahead, the dressing pulls out some of the liquid from the watermelon. A pool of dressing is visually distracting and a set-up for splatters of black liquid, while not enhancing the flavor. ![]() You definitely do not need to use (should not use) all of the dressing. Fresh mint is better than basil for this Asian vinaigrette in my opinion. I agree with others that the watermelon cubes should be smaller, and I cut the snap peas larger (into 2-3 pieces), which made the presentation more visually elegant (errant bits of peas can detract from the appearance). Truly outstanding - forwarded the recipe to my guests mid-bite!
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