Taste Test Tuesday- Scientifically Bred Fruit

The boyfriend likes to eat everything.  I have not found anything that he absolutely doesn’t like.  Well, I was close with cinnamon but when I began sharing this information with others, suddenly he didn’t mind cinnamon so much.  There are a few things that I know he favors, however, so since I can’t avoid the bad I tend to ensure he gets his favorites.  One of those is grapefruit.  

While shopping for our next cooking adventure, we came across these citrus hybrids- crosses between grapefruit and pomeloes.  The point was to get a sweeter grapefruit and a smaller pomelo.  We weren’t exactly sure what we were buying but they were only 1,500₩ each.  We sacrificed for science and decided to try two- the Melogold, and the Sweetie (some call it an Oroblanco).  That’s the first and last in the picture, with the pink grapefruit in the middle.  

If you can read Korean, you can see the heading of the poster is for the World Citrus Fruit Festival.   Glad we could take part in discovering!  Korea grows the most delicious tangerines I’ve ever tasted- time to branch out to other countries.   
We were a little surprised at the amount of rind and pith each one had.  They resemble a pomelo in this regard.  The fruit was orange sized or smaller, but the whole fruit was larger than most grapefruit.  I wonder what the peel would taste like candied?  

  
The fruit was sweet, but a hint of the grapefruit bitterness remained.  The Melogold and the Sweetie tasted different, but both tasted like grapefruit.  The boyfriend and I agreed that we both liked the Melogold better, but when testing such a small sample, perhaps the Sweetie we picked simply wasn’t ripe?   If they’re trying to breed the bitterness all out, I would sat they still have some work to do- but neither required adding sugar.  They were juicy, but the membranes seemed extra thick.  I don’t know if I would recommend peeling and eating in segments, since we weren’t able to eat the membranes with the fruit.  The plasticky thick texture ruined the juicy interior, since after the sweetness was gone, you were still chewing the skin.  We began spitting it out or eating around it as best we could.  

I probably wouldn’t buy either of these to eat plain regularly, but I would say they have a promising juice market, since they are already sweet but still taste bitter at the end- for diehard grapefruit lovers.  I bet they would also be delicious in cake, like this one the boyfriend and I tried recently.  Would you believe it’s called Denmark Diet Cake?  I’ve been dieting wrong all this time!  

 
We had just eaten a fancy dinner- it was his idea and his expense!  고마워!  While waiting to be seated, I had admired the cake in the shop across the mall isle.  As sometimes happens with fancy dinners, you pay more and don’t get quite as much food as you might like, so we had a few corners left in our stomachs.  I returned the favor of dinner by walking directly across to the cake cafe.  As I said, when I see grapefruit as an option, I have a higher chance of choosing it, since I know he likes it.  He would want me to say he would be happy with anything, but of course I want him the happiest!

If I could make this cake with Melogold, however, I would first need to discover the secret of how they kept the cream from absorbing the fruit’s juice!  Anyone have any tips?  

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Taste Test Tuesday: Potato Skillet Pizza

Today I had an accident. It came about because I was feeling sorry for myself. I have no money. I have no oven. And I wanted pizza so badly.

Korea has their own version of the hot-n-ready $5 poisonous plastic pizza that is available in the States.  I have indulged… on more than one occasion. Pizza School is too close to my apartment. But yesterday I went to the open-air traditional market and spent my grocery budget.  I remember grocery shopping with my mom, getting home and unloading everything, then deciding to go out to eat instead. What a rich feeling! When I am rich again, I will relish the ability to eat at a restaurant while my refrigerator is also full. But that’s not a luxury people in their 20’s need to have.

The luxuries of the 20’s include insane kitchen experiments because what you crave isn’t tooooo far out of reach, if you are hungry enough.

A few days ago I saw a video tutorial for skillet pizza.  It may or may not have been Buzzfeed.  But I wasn’t sure a gas stove would have a low enough temperature when dealing with actual bread dough.  Plus I don’t keep yeast on hand.  So I decided to use those market purchases.

I sliced up a potato so thin, you could see different colors through it. Then, I sliced the slices to get the toothpickiest French fries I’ve ever seen. I sprinkled on some flour and salt, and then mixed in an egg. This is Poor Potato Pizza dough.

I went through my fridge and threw pizza-like toppings onto my counter: yellow bell pepper, tomatoes, ground beef, onions, and garlic. I sliced everything and ended up putting the onions in with the potato crust. The rest I fried. I threw some dried oregano and parsley into the mix, hoping to make it taste more Italian.

When the meat was cooked, I transferred the toppings to a plate, added oil to the frying pan, and made my potatoes into a circle using a spatula. While they were cooking, I trimmed my basil plant and cut up the last of my cheese.

Three years ago when I first arrived in Korea, I couldn’t find more than one kind of real cheese in the grocery store. Now, there are three! Alas, still expensive, but prices are dropping as cheese is becoming more popular. I mean, a country who’s staples are rice and spicy red pepper flakes? I thought cheese was a no brainer all along.

I flipped the potatoes and quickly laid out my cheese, basil, and toppings on top- making sure to be artistic so I could take a picture later.  I placed the lid on the frying pan to help the cheese melt before the bottom burned.

I left it in the pan past my comfort zone, but it turned out to be perfectly crispy on one side, melty and cheesy on the other.  I sliced it into quarters, picked it up and ate it in 5 minutes flat.  It was a lot messier than bread crust pizza.  Also I probably ate it faster than I could have consumed the same amount of bread.  Next time, I’ll use chopsticks and the deliciousness will last longer.

Being poor and oven-less isn’t always so bad.


RECIPE:

DOUGH: 1 medium potato, 1/2 small onion, ~1 T flour, sprinkle of salt, 1 egg

TOPPINGS: Ground beef, tomatoes, bell pepper, garlic, basil, oregano, parsley, mozzarella cheese

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