uncovering fruit: mission 1

May 10, 2011
I'm on a mission to expand my fruit-consuming horizons.  Let's face it, nothing will ever, ever get in between me and my beloved banana.  Although, there are so many fruits out there in the great, big world that I have yet to experience.  I'm going to make it my job to give them a try.  But no worries banana, you'll always have my heart.

Here is the kumquat.  A kum-what?
The funny little name perfectly suits the funny little fruit.  They're grown on a tree and look like a miniature orange and have the shape and size of an olive.   Kumquats are traditionally an Asian fruit and symbolizes  good look in China.
Fruity feedback:  Don't let their cute exterior fool you.  In short, kumquats are disgusting.  That's putting it lightly.  They're without a doubt, the most bitter thing I've ever tasted.  I'm not convinced that people actually consume these and enjoy them.  It's no wonder they stand for good luck.  People who eat them undoubtedly need a great deal of luck to live through these sour-nuggets-of-grossness.

Does anyone have a recipe for something edible that features kumquats?  It seems I'll have a few laying around going uneaten...

double shot of good

...or a double shot of unhealthy.  However you'd like to look at it.

The way I look at it, if your kitchen is going to smell like a carnival anyway, you may as well double the output.  I planned to make Pete some potato chips and as I was frying away, I spotted two lonely onions in my veggie basket dying to be battered and fried, too.  I don't like anyone to feel left out, so Pete ended up with potato chips and onion rings... and a long date with his bicycle afterwards.

Homemade Potato Chips(Yield: 3 cups)
1 teaspoon paprika
¾ teaspoon sugar
½ teaspoon onion salt
½ teaspoon garlic powder
¼ teaspoon chili powder
1 teaspoon sea salt
1 large baking potatoes, scrubbed
Vegetable oil, for frying
  1. Combine all of the seasonings in a bowl and set aside.
  2. Using a mandolin (or very sharp knife), slice the potatoes to 1/8-inch thick. 
  3. Place the potato slices in a bowl of ice water so that they are fully submerged and soak for 30 minutes.
  4. Remove the potatoes from the ice water and transfer them to a paper towel-lined plate and pat them to remove as much moisture as possible.
  5. Fill a heavy-bottomed stock pot with 2 inches of oil and heat it over medium-high heat until the oil reaches 375ºF.
  6. Fry the potatoes in batches, flipping them constantly in the oil until they turn golden brown. 
  7. Transfer the potatoes to a paper towel-lined plate.  
  8. Let them cool for only about 30 seconds before transferring them to a large bowl. Sprinkle the hot chips with a portion of the seasoning mixture and lightly toss them until they're evenly coated. Repeat the frying and seasoning process with the remaining potatoes.
  9. Store the chips in an airtight container.

Onion Rings 
2 inches deep of a high heat oil (I used canola)
3 onions 
1 cup flour
2 teaspoons baking powder
1 teaspoon sea salt
1 teaspoon unrefined sugar
1 cup water
1 egg yolk
1 tablespoon butter, melted
  1. Heat two inches of a high heat oil such as peanut or canola oil to about 350 degrees. 
  2. Sift together the flour, baking powder, sea salt and sugar. 
  3. Add the egg yolk, melted butter and enough water to get a pancake batter consistency.  
  4. Slice onions into rings. Dip in batter and fry in batches allowing plenty of room so rings don’t touch. Fry till golden brown, about six minutes.