tag:blogger.com,1999:blog-7154048.post113198137754589328..comments2023-12-22T20:09:58.098+10:00Comments on the scent of green bananas: considering the persimmon.santos.http://www.blogger.com/profile/15941170936050458728noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-7154048.post-1146782232736226502006-05-05T08:37:00.000+10:002006-05-05T08:37:00.000+10:00Hi folks -- I'm actually making persimmon ice crea...Hi folks -- I'm actually making persimmon ice cream right now (in May?? they're from Chile), so I was googling around and found this site. I want to thank Santos for making my humble persimmon dishes. Yours look much better than mine!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1132499927647269482005-11-21T01:18:00.000+10:002005-11-21T01:18:00.000+10:00hello houston, thank you for your kind words. you ...hello houston, thank you for your kind words. you know, you've summed up my attitude towards food perfectly--not quite love, but very much an affection towards it. thank you for that, as well. that poem is lovely! i found quite a few haiku with persimmon as the subject, it seems to inspire quite a few people.<BR/><BR/>hello atabela--no, nothing wrong with that at all :)<BR/><BR/>hi amparo--yes, they're great! i'm having a difficult time tearing myself away from them. i could easily go through both books (if i could find all the ingredients that is).<BR/><BR/>hi milgwimper--we don't see the blobular ones around here much, but i'd definitely like to try that! perhaps next time i'm on the mainland, that sounds like a treat.santos.https://www.blogger.com/profile/15941170936050458728noreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1132386429279459502005-11-19T17:47:00.000+10:002005-11-19T17:47:00.000+10:00Wow, you also have the Breakaway Japanese Kitchen ...Wow, you also have the Breakaway Japanese Kitchen AND Shunju?? I bought both those books at the same time last year. Awesome books, huh?Amparohttps://www.blogger.com/profile/10503141825183951362noreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1132357823767068892005-11-19T09:50:00.000+10:002005-11-19T09:50:00.000+10:00I cannot think of persimmons without thinking of t...I cannot think of persimmons without thinking of that wonderful <A HREF="http://rlbtzero.typepad.com/dancing_with_myself/2004/07/poetry_on_frida_1.html" REL="nofollow">poem by Li-Young Lee</A>.<BR/><BR/>Thanks for visiting my site. I've been by here now a couple of times and I am charmed by your affection and sensibilities toward food. <BR/><BR/>Cheers.Ray Bridgeshttps://www.blogger.com/profile/16496709017124120407noreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1132295706130950032005-11-18T16:35:00.000+10:002005-11-18T16:35:00.000+10:00are you talking about being colourblind or being b...are you talking about being colourblind or being blind to something else?santos.https://www.blogger.com/profile/15941170936050458728noreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1132293456237182422005-11-18T15:57:00.000+10:002005-11-18T15:57:00.000+10:00I wonder, it's a funny and maddening thing to thin...I wonder, it's a funny and maddening thing to think about being trapped in our own little worldviews that we can't just step out of.Anthonyhttps://www.blogger.com/profile/05849240671473744463noreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1132227651391344792005-11-17T21:40:00.000+10:002005-11-17T21:40:00.000+10:00hi maria! that meringue thing was purdy darn speci...hi maria! that meringue thing was purdy darn special.<BR/><BR/>anthony--doesn't seem to have harmed your photos at all. i wonder what they'd look like if you weren't a bit colourblind.santos.https://www.blogger.com/profile/15941170936050458728noreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1132185832181182482005-11-17T10:03:00.000+10:002005-11-17T10:03:00.000+10:00I'm partially red-green colour blind. Ishihara tes...I'm partially red-green colour blind. Ishihara tests just do me and I sometimes wonder what my photos actually look like after I've been messing around in photshop. The persimmons do look kinda red.Anthonyhttps://www.blogger.com/profile/05849240671473744463noreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1132178863948394782005-11-17T08:07:00.000+10:002005-11-17T08:07:00.000+10:00that last picture is pure perfection!that last picture is pure perfection!Mariahttps://www.blogger.com/profile/03397531812792811949noreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1132156153048555362005-11-17T01:49:00.000+10:002005-11-17T01:49:00.000+10:00you say "tomato", i say "get your eyes checked"--a...you say "tomato", i say "get your eyes checked"--anthony, most tomatoes are <I>red</I>.<BR/><BR/>bwah. no, i know exactly what you mean, although it hasn't been a problem for me so far. although, i rather like the idea of making some sort of pasta dish with a persimmon sauce, insteada tomata sauce.<BR/><BR/>and i admire that you <A HREF="http://www.flickr.com/photos/manthatcooks/63882501/" REL="nofollow">go with the flow</A>.santos.https://www.blogger.com/profile/15941170936050458728noreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1132155236121393812005-11-17T01:33:00.000+10:002005-11-17T01:33:00.000+10:00I'd be happier wiith persimmons if they didn't loo...I'd be happier wiith persimmons if they didn't look like tomatoes so I don't get a taste disconnect. They're a bit like the savoury custards chawanmushi (sp?) <BR/><BR/>I admire your persistencemonAnthonyhttps://www.blogger.com/profile/05849240671473744463noreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1132147262218948112005-11-16T23:21:00.000+10:002005-11-16T23:21:00.000+10:00hi robyn! thanks for your help--i think you ARE le...hi robyn! thanks for your help--i think you ARE learning something, heh.<BR/>and i think you'd like the persimmon meringue thing a lot.<BR/><BR/>hi mila--thanks! i'm looking forward to reading it.<BR/><BR/>hi bramble--i know what you mean. i wasn't very fond of them as a child, but i like this savoury approach more than using the fruit in sweets. having said that, this brown sugar meringue thing rocked the house down.<BR/><BR/>hi cathy! most of the persimmons i come across are still a little hard, but if they are soft and a little bruised, i'm assuming they are super-sweet and probably decent for eating as is. i'll bet they'd be good for something like a steamed pudding or baked dessert (this is a <A HREF="http://thirdandfairfax.blogspot.com/2004/10/persimmon-apple-ginger-streusel-thingy.html" REL="nofollow">recipe</A> i made last year). i wouldn't pick up anything with black or brown blemishes though.<BR/><BR/>hi reid! persimmons don't grow here :( i don't think it gets cold enough. these are air-flown in from korea, i think, but we get them from japan and san diego, too. the last big batch i had was from <A HREF="http://thirdandfairfax.blogspot.com/2004/10/persimmon-crop.html" REL="nofollow">my uncle's backyard in tulare</A> (get well soon, unc!).santos.https://www.blogger.com/profile/15941170936050458728noreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1132140712109093512005-11-16T21:31:00.000+10:002005-11-16T21:31:00.000+10:00Hi Santos,I was attracted to that particular recip...Hi Santos,<BR/><BR/>I was attracted to that particular recipe in Shunju as I had wanted to have some persimmons recently. I still have the recipe you gave me last year and it's in the kitchen....so I think I'll be making it this week.<BR/><BR/>The post was wonderful...<BR/><BR/>BTW...did I ask last time if these were from your parent's house?Reidhttps://www.blogger.com/profile/03757257669831271556noreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1132119162169886792005-11-16T15:32:00.000+10:002005-11-16T15:32:00.000+10:00What a fantastic post Santos! So what do you look...What a fantastic post Santos! So what do you look for when you're picking these out? Is it OK if they look past their prime?Cathyhttps://www.blogger.com/profile/11194828903719000019noreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1132115322355184572005-11-16T14:28:00.000+10:002005-11-16T14:28:00.000+10:00You've certainly challenged my dislike of persimmo...You've certainly challenged my dislike of persimmons... I used to dread being force-fed them as a child and have never bought one voluntarily. Now that I live somewhere they're more available, maybe it's time for a reconciliation. ;)akatsukirahttps://www.blogger.com/profile/18077017365909795321noreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1132110523314371502005-11-16T13:08:00.000+10:002005-11-16T13:08:00.000+10:00i've bought dried persimmons in Sacramento, dried ...i've bought dried persimmons in Sacramento, dried in traditional japanese fashion. There's a good article from the Sacramento Bee on it. I'll email it to you when I dig it up.Watergirlhttps://www.blogger.com/profile/15108188644976124124noreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1132079722201616102005-11-16T04:35:00.000+10:002005-11-16T04:35:00.000+10:00I LOVE PERSIMMONS! Or. I I've never made anythin...I LOVE PERSIMMONS! Or. I <3 <3 <3 PERSIMMONS! Just the fuyu ones though, as the other ones are too blobular, yeah? Yeah. I have a baf of 20 persimmons in the fridge right now. Heeheehee. (rubs hands together)<BR/><BR/>I've never made anything out of persimmons; I just peel them and greedily chomp down. They seem to disappear in seconds. I don't generally like to do anything with fruit...cos I'm lazy. And. I LOVE PERSIMMONS!<BR/><BR/>The persimmon + meringue sure looks good though. Ooh.<BR/><BR/>(Glad I could be of some help! Does that mean I'm learning stuff in school? Whoa!)Robynhttps://www.blogger.com/profile/01898893676276577376noreply@blogger.com