If you can read this, either the style sheet didn't load or you have an older browser that doesn't support style sheets. Try clearing your browser cache and refreshing the page.

(NPR)   The secret to making zucchini that actually tastes good. Yeah, right   (npr.org) divider line 256
    More: Unlikely, zucchini, kosher salt, black pepper, skillet, flavored water  
•       •       •

7552 clicks; posted to Main » on 29 Aug 2012 at 11:37 AM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



256 Comments   (+0 »)
   
View Voting Results: Smartest and Funniest

Archived thread

First | « | 1 | 2 | 3 | 4 | 5 | 6 | » | Last | Show all
 
2012-08-29 01:09:52 PM  
Zucchini rocks. I like it fried. I like it roasted. I like it stuffed with ricotta. I like it steamed. I like it grilled. I like it sauteed. I like it in ratatoullie. I like it raw. Phenominal veg.
 
2012-08-29 01:09:56 PM  
This entire thread is the biggest sex euphemism I've ever seen on Fark.
 
2012-08-29 01:09:59 PM  
I dried a bunch of zucchinis this year. This winter, I'll throw in a handful when I have a soup or stew going in the Crock Pot.
 
2012-08-29 01:12:08 PM  
I enjoy zucchini cooked in a lot of ways, but zucchini latkes are a lot more delicious than potato.
 
2012-08-29 01:12:16 PM  

Big Man On Campus: This entire thread is the biggest sex euphemism I've ever seen on Fark.


I think being called Fark would trump all.
 
2012-08-29 01:13:05 PM  

kiwimoogle84: JackieRabbit Zucchini: cheaper than a dildo and you have a healthy snack afterward

/many, many ways to prepare delicious zuchinni and only an idiot would confuse it with a cucumber.

Madam, your timing is impeccable. See my previous statement.


Also, grilled zucchini halves chopped up go perfect in some angel hair pasta tossed with sauteed garlic, olive oil and lemon zest.


I am a sir, but you can call me madam, if you bring flowers and promise to respect me in the morning.

So you like brussel sprouts. I cook them your way all the time and finish them with a squeeze of lemon. Try this:

1 1/2 C cleaned and drimmed sprouts
1/2 C beef stock
1/2 tsp celery salt
1/2 tsp sugar
1/4 tsp fresh ground black pepper (or to taste)

Put all in a saute pan and bring to a boil. Cover and cook until the sprouts are just becoming tender (about 10 min). Uncover and reduce the broth to a demi-glace Add the juice of half a lemon and two tsp of butter. Toss to coat the sprouts. Serves two.
 
2012-08-29 01:13:28 PM  

dittybopper: sweetmelissa31: dittybopper: Oh, that's simple: Feed the zucchini to a cow, then eat the cow.

You are so manly.

I know.


"Don't kid yourself, Jimmy. If a cow ever got the chance, he'd eat you and everyone you care about!"

-Troy McClure
 
2012-08-29 01:14:01 PM  

probesport: Big Man On Campus: This entire thread is the biggest sex euphemism I've ever seen on Fark.

I think being called Fark would trump all.


You may have a point there. But Frack replaced that word in my brain so long ago that I forgot that point.

But, back to the topic, how do you eat your zucchini?
 
2012-08-29 01:14:16 PM  
Best zucchini recipe the world has ever known:

-Cut a whole zucchini into round pieces, 'bout half an inch thick, and arrange on baking sheet
-cover with salt and pepper, drizzle with olive oil, and cover the shiat out of them with Parmesan cheese
-bake 12 minutes at 350 degrees
Eat the most awesome vegetable side dish God has ever given man
 
2012-08-29 01:15:40 PM  
miss diminutive: My childhood is punctuated with memories of defiantly crying at the dinner table while being told I wouldn't be able to leave until I ate all my boiled or steamed brussels sprouts

My mom used to boil veggies, and I universially hated them (except corn, which isn't so bad even after being boiled).

When I moved out and got my own place, I also got a set of pots, one of which was a steamer pot.

I revisited the veggies that I had hated as a youth, and behold, some of them are downright tasty if you steam them instead of boiling the life out of them (broccoli for example).

Freshness and preparation makes such a difference.

// except for beets, I've even had them in a damn alcoholic coctail and even vodka was not enough to make them palatable.

Coco LaFemme: Beets are the only vegetable I loathe
...
Another vegetable I think gets a bad rap are leeks


I made the mistake once of chomping into a cooked beet. It was thanksgiving, I thought it was a slice of cranberry sauce. YUK!

Hmm, they get used more like a herb around here than an actual consumable veggie. Chop em up and throw em in a stirfry.

Nightsweat: The goat cheese cuts that grassy flavor they get sometimes.

beets taste like dirt, I also dislike walnuts.

// I'll take that goat cheese and lettuce and make something that's actually edible

zuccini makes a good cap for skewers (sorry, I don't have a good pic of them cooked because they were basically eaten by folks the second they came off the grill)
sphotos-a.xx.fbcdn.net

Grilled is fine too
sphotos-a.xx.fbcdn.net

Steamed with a strong sauce to dip them in
sphotos-b.xx.fbcdn.net
 
2012-08-29 01:15:40 PM  

The Why Not Guy: Zucchini in Italian is Cugoots. How can you hate something called Cugoots?


Zucchini are awesome.. but Zucchini in Italian is Zucchini... where did you think the name in English came from?
now if someone from the backwoods taught you some local dialect word and passed it for Italian... but at least don't go around insulting my lovely language...
as we say in Italian "Cugoots sara' tua sorella!"
 
2012-08-29 01:15:53 PM  
Grill, olive oil, Parmesan cheese freshly grated
 
2012-08-29 01:20:53 PM  
Big Man On Campus: This entire thread is the biggest sex euphemism I've ever seen on Fark.

Yeah, check this out :D

Everyone here that's down with olive oil, you need to get one of these.

4.bp.blogspot.com

It's an oil aerosolizer, you pour your favorite oil in it, put the cap on, give it a few pumps, then spray your oil anywhere you want it.
 
2012-08-29 01:23:41 PM  

elleeffe: The Why Not Guy: Zucchini in Italian is Cugoots. How can you hate something called Cugoots?


Zucchini are awesome.. but Zucchini in Italian is Zucchini... where did you think the name in English came from?
now if someone from the backwoods taught you some local dialect word and passed it for Italian... but at least don't go around insulting my lovely language...
as we say in Italian "Cugoots sara' tua sorella!"


and to stay with the sex theme, Cucuzze (which you spelled Cugoots) is also another names for titz
 
2012-08-29 01:23:52 PM  

JackieRabbit: kiwimoogle84: JackieRabbit Zucchini: cheaper than a dildo and you have a healthy snack afterward

/many, many ways to prepare delicious zuchinni and only an idiot would confuse it with a cucumber.

Madam, your timing is impeccable. See my previous statement.


Also, grilled zucchini halves chopped up go perfect in some angel hair pasta tossed with sauteed garlic, olive oil and lemon zest.

I am a sir, but you can call me madam, if you bring flowers and promise to respect me in the morning.

So you like brussel sprouts. I cook them your way all the time and finish them with a squeeze of lemon. Try this:

1 1/2 C cleaned and drimmed sprouts
1/2 C beef stock
1/2 tsp celery salt
1/2 tsp sugar
1/4 tsp fresh ground black pepper (or to taste)

Put all in a saute pan and bring to a boil. Cover and cook until the sprouts are just becoming tender (about 10 min). Uncover and reduce the broth to a demi-glace Add the juice of half a lemon and two tsp of butter. Toss to coat the sprouts. Serves two.


You said you use zucchini as a dildo, thus you can understand my assumption. And I have wild lillies in my yard. I'll send you some.

I hadn't considered beef stock, but I'll try it out! Thanks!

/agrees we need a food tab
 
2012-08-29 01:25:09 PM  

Big Man On Campus: probesport: Big Man On Campus: This entire thread is the biggest sex euphemism I've ever seen on Fark.

I think being called Fark would trump all.

You may have a point there. But Frack replaced that word in my brain so long ago that I forgot that point.

But, back to the topic, how do you eat your zucchini?


Really however it's presented to me. I have no interest in cooking it but I don't shun it when it shows up.
 
2012-08-29 01:30:14 PM  

kiwimoogle84: ou said you use zucchini as a dildo, thus you can understand my assumption.


I used to be poorer and married at the same time. Things had to be spice up with the wife and I knew how to improvise. Watermelon just wouldn't work.

/yes, a food tag
 
2012-08-29 01:33:11 PM  

Angry Drunk Bureaucrat: I like to make zucchini latkes, substituting the zucchini for the potatoes.

I'll also steam them, cut them in half, scoop out the innards, mix the innards with breadcrumbs, cheese, tomatoes, meat & herbs, and put them back under the broiler.


In the same vein, I do salmon cakes with zucchini. Can of salmon + 1/2 cup zucchini + 1 egg + breadcrumbs + old style grainy mustard + salt/pepper. Make them into small cakes and pan fry them in oil. Serve with mayo with lemon juice mixed in. Meal in 20 mins. Serves 2.
 
2012-08-29 01:34:23 PM  

Angry Drunk Bureaucrat: Explodo: I dislike all squash except some cucumbers and pickles.

Ah! You're missing out. I love squash season: roasted butternut squash curry, stuffed pumpkin, spaghetti squash with Parmesan, stuffed acorn squash...


Two words: squash soup
 
2012-08-29 01:42:29 PM  

JackieRabbit: kiwimoogle84: ou said you use zucchini as a dildo, thus you can understand my assumption.

I used to be poorer and married at the same time. Things had to be spice up with the wife and I knew how to improvise. Watermelon just wouldn't work.

/yes, a food tag


Good man.

No, as far as watermelon goes I think the seeds would ruin it for me.

If anyone cares, on tonight's menu is a pork tenderloin with wild rice and sweet potatoes in a honey orange glaze. Dinner's at 6.
 
2012-08-29 01:47:18 PM  

MaxxLarge: Screw you all. Vegetables are f*cking awesome. In fact, I'm gonna roast me a few heads of fresh broccoli for dinner tonight.

For the enlightened, you should really try this sometime. All you do is cut off the woody bits, separate the florets, then toss them in a generous amount of a good olive oil. Spread the stuff out on a cookie sheet, and salt/pepper to taste. Then put the whole shebang in a 400° oven for about a half-hour. Ir's done when the tips are just a little bit crispy.

If you've never done this before, it's a goddamned revelation. Best broccoli you've ever had. Roasting really brings out the natural glutamates, so you won't even need to butter it.

This works for just about ANY green vegetable, actually. I also do it with green beans, asparagus, and ESPECIALLY brussels sprouts. Oh my GOD, brussels sprouts are fantastic roasted.

Seriously. Try this. You'll thank me.


I've gotten my wife hooked on roasted artichokes. She never had anything but "artichoke dip" before, now she would eat artichokes every day if I would roast 'em.
 
2012-08-29 01:50:42 PM  
You make it into bread.

/mmm, zuccini bread.
 
2012-08-29 01:52:49 PM  
When Mrs. Nuisance has been very, very good, I will make her these:

zucchini-feta pancakes from the original Moosewood Cookbook (Indispensable. If you don't have it, go get it, now.)

I say "make her" because once they start coming off the pan, they disappear as fast as I can cook them. I get to eat the last batch, and any ones that break up during cooking. Taste just as good, just not as pretty on the plate. While the recipe suggests Sour Cream as a topping, we find the plain yogurt is good, too as is applesauce, so we usually have all three at hand.

Our anniversary is this week, I think I'll be frying some up in a day or so...
 
2012-08-29 01:53:23 PM  
cyberbenali : Two words: squash soup

Four words

squash and sausage soup
 
2012-08-29 01:53:53 PM  
Hm. The neighbor just gave me a huge zucchini and a couple of home-grown cucumbers. The cat knocked one of the cukes to the floor, where I stepped on and crushed it in the night. I was thinking of some zucchini Parmesan and a nice cucumber, tomato and onion salad, but I may try one of these recipes.
 
2012-08-29 01:55:32 PM  
1. Slice, little oil, salt/pepper and grill.
2. Zucchini bread or muffins- mmm!
3. If all else fails on a sliceable veggie I slice, egg and a little bread crumb and pan fry it.

No veggies are bad when they are in season/fresh and cooked right (aka not boiled for 4 hours)

.

robbiex0r: [www.bbqfans.com image 850x613]


We have the same thing. We can grill any vegetables or seafood without messing with skewers- much easier than very carefully turning over veggies you are grilling.
 
2012-08-29 02:06:48 PM  

robbiex0r: [www.bbqfans.com image 850x613]


Yeah, no. Rosemary is barely edible as it is. You need to mince that shiat to make ready for human consumption.
 
2012-08-29 02:07:59 PM  

Lundyn: Coco LaFemme: Lundyn: lordargent: [kalditastes.com image 400x300]

Otherwise, it's kinda meh.

I can eat it steamed, but only if I have a strong sauce with it, like a thick marinara.

// beets, OTOH, are inedible no matter the preparation.

beets are absolutely repulsive.

Beets are the only vegetable I loathe. I've eaten them boiled, roasted, sauteed, out of the can and heated up in a pot....can't stand them. I always figure, if I don't like the vegetable initially, maybe it's the way it was prepared, and I'll try it some other way. I have yet to be served beets in a way that made them remotely palatable.


I like pickled beets, but then I'm probably crazy as I like most veggies.
Have you tried borscht? Basically a beet soup with sour cream.
 
2012-08-29 02:08:10 PM  

elleeffe: and to stay with the sex theme, Cucuzze (which you spelled Cugoots) is also another names for titz


If I'd wanted to say cucuzze I'd have said cucuzze. We're having a nice friendly thread here. Stop coonting it up.
 
2012-08-29 02:08:57 PM  
What about feeding zucchini to hogs then eat the pork?
 
2012-08-29 02:13:02 PM  

durbnpoisn: minoridiot: Good zucchini? Slice (accross into circles) and sautee in butter and salt until tender. Lots of butter -- that's the French way.

Agreed, except I like olive oil better than salt. In any case, the trick is to not overcook it. Once it gets too mushy, it's ruined.

I actually like it just fine raw too, with a little soy sauce to dip it in.


Slice into quarter inch rounds, toss with EVOO then salt. Put under broiler until the edges are just turning light brown. Add your fav garnishes. Sublime.
 
2012-08-29 02:14:08 PM  
I made some AMAZING zucchini a week or two ago. Just sliced i kinda thickt, quartered the slices, cooked it on a skillet with some oil, salt, pepper, thyme and McCormick Montreal Steak Seasoning and put it on top of some Farfalle pasta. It was phenomenal.
 
2012-08-29 02:20:58 PM  
I love zucchini. Your argument is invalid.
 
2012-08-29 02:21:57 PM  

The Why Not Guy: elleeffe: and to stay with the sex theme, Cucuzze (which you spelled Cugoots) is also another names for titz

If I'd wanted to say cucuzze I'd have said cucuzze. We're having a nice friendly thread here. Stop coonting it up.


and you stop coonting up my language - cugoot!
 
2012-08-29 02:22:20 PM  
swattz101: I like pickled beets, but then I'm probably crazy as I like most veggies.
Have you tried borscht? Basically a beet soup with sour cream.


I hate beets and I'm neutral toward sour cream (I sour cream with mexican food, and basically nothing else).

So no, borscht is nasty because beets are nasty no matter how you slice them. There is nothing I have found that makes them palatable to me. Grilled, steamed, deep fried, candied, soupified, all nasty.

When it comes to my dislike of particular foods, pickles are on mars, mayonnaise is on Pluto, and beets are in another galaxy altogether.
 
2012-08-29 02:22:45 PM  
1) Grate 1 lb zucchini into a bowl
2) Add one cup shredded mozzarella cheese
3) Add 1/2c flour and one beaten egg, mix
4) Fry in oil, 1/4 cup at a time, making patties
5) Enjoy
 
2012-08-29 02:23:14 PM  

Pocket Ninja: Zucchini is part of a vegetable Axis of Evil that includes, also, spinach and cauliflower. I consider those who attempt to feed me any of these an enemy, and treat them accordingly.


I feel the same way, although I would replace Cauliflower with Eggplant. Just thinking of those three makes me ill.
 
2012-08-29 02:31:24 PM  

endmile: I agree that roasted brussel sprouts are good, but I prefer to cook them in a pan. Cut them in half, then put saute them cut side down in a pan with butter and garlic. Awesome. That's the only way I make them these days.


blog.2modern.com

Can't stress this enough. I have to stop my kid from eating them all before dinner they're so good. Though I do prefer the Joy of Cooking trick of using sliced garlic, cooking the garlic to golden in the butter, removing it and then adding the sprouts, cut side down. That way, the garlic doesn't burn. Plus you get garlic chips. 

Zucchini can also be cooked this way. For small zucchini, slice them in half. For large zucchini, slice into four inch chunks, then slice in half. Put three tablespoons of salted butter in the pan over medium heat. Saute (okay, with that much butter, you're deep frying) the garlic to golden. Fish it out and add the zucchini cut side down. Reduce heat to low, cover and let cook about 17 minutes to golden. Flip them over, heat back to medium and cook, uncovered, about two to five minutes more, depending on the thickness. Sprinkle the garlic chips over the top and serve.
 
2012-08-29 02:45:51 PM  

lordargent: swattz101: I like pickled beets, but then I'm probably crazy as I like most veggies.
Have you tried borscht? Basically a beet soup with sour cream.

I hate beets and I'm neutral toward sour cream (I sour cream with mexican food, and basically nothing else).

So no, borscht is nasty because beets are nasty no matter how you slice them. There is nothing I have found that makes them palatable to me. Grilled, steamed, deep fried, candied, soupified, all nasty.

When it comes to my dislike of particular foods, pickles are on mars, mayonnaise is on Pluto, and beets are in another galaxy altogether.


Beets are delicious!! What's wrong with your taste buds?

I do a veggie roast with beets, zucchini, onions and carrots. Tossed in olive oil and basil. Roast for maybe 45 mins?

Beets are juicy, a little sweet, and have such a nice bite to them. You're crazy.

/more for me, I guess
 
2012-08-29 02:47:41 PM  

kiwimoogle84: Beets are delicious!! What's wrong with your taste buds?

I do a veggie roast with beets, zucchini, onions and carrots. Tossed in olive oil and basil. Roast for maybe 45 mins?

Beets are juicy, a little sweet, and have such a nice bite to them. You're crazy.

/more for me, I guess


What temperature? I've tried that, but I managed to burn the onion before the beets and carrots were done.
 
2012-08-29 02:48:41 PM  

MaxxLarge: Screw you all. Vegetables are f*cking awesome. In fact, I'm gonna roast me a few heads of fresh broccoli for dinner tonight.

For the enlightened, you should really try this sometime. All you do is cut off the woody bits, separate the florets, then toss them in a generous amount of a good olive oil. Spread the stuff out on a cookie sheet, and salt/pepper to taste. Then put the whole shebang in a 400° oven for about a half-hour. Ir's done when the tips are just a little bit crispy.

If you've never done this before, it's a goddamned revelation. Best broccoli you've ever had. Roasting really brings out the natural glutamates, so you won't even need to butter it.

This works for just about ANY green vegetable, actually. I also do it with green beans, asparagus, and ESPECIALLY brussels sprouts. Oh my GOD, brussels sprouts are fantastic roasted.

Seriously. Try this. You'll thank me.


This sounds awesome - just added to my recipe list. Thanks!
 
2012-08-29 02:54:10 PM  

I May Be Crazy But...: kiwimoogle84: Beets are delicious!! What's wrong with your taste buds?

I do a veggie roast with beets, zucchini, onions and carrots. Tossed in olive oil and basil. Roast for maybe 45 mins?

Beets are juicy, a little sweet, and have such a nice bite to them. You're crazy.

/more for me, I guess

What temperature? I've tried that, but I managed to burn the onion before the beets and carrots were done.


The secret is to start the beets 25 mins before tossing the rest in with them, then cook another 35. I do 400 degrees. Cover your dish with foil, then take it off the last ten minutes so the tops crisp up.
 
2012-08-29 03:03:11 PM  

kiwimoogle84: I May Be Crazy But...: kiwimoogle84: Beets are delicious!! What's wrong with your taste buds?

I do a veggie roast with beets, zucchini, onions and carrots. Tossed in olive oil and basil. Roast for maybe 45 mins?

Beets are juicy, a little sweet, and have such a nice bite to them. You're crazy.

/more for me, I guess

What temperature? I've tried that, but I managed to burn the onion before the beets and carrots were done.

The secret is to start the beets 25 mins before tossing the rest in with them, then cook another 35. I do 400 degrees. Cover your dish with foil, then take it off the last ten minutes so the tops crisp up.


That makes sense as a solution. Have you considered tossing it with the basil after it comes out? If you're using fresh basil, the flavor can break down quickly when it's cooked. Depends on exactly what flavors you're aiming for.
 
2012-08-29 03:03:58 PM  

MaxxLarge: Screw you all. Vegetables are f*cking awesome. In fact, I'm gonna roast me a few heads of fresh broccoli for dinner tonight.

For the enlightened, you should really try this sometime. All you do is cut off the woody bits, separate the florets, then toss them in a generous amount of a good olive oil. Spread the stuff out on a cookie sheet, and salt/pepper to taste. Then put the whole shebang in a 400° oven for about a half-hour. Ir's done when the tips are just a little bit crispy.

If you've never done this before, it's a goddamned revelation. Best broccoli you've ever had. Roasting really brings out the natural glutamates, so you won't even need to butter it.

This works for just about ANY green vegetable, actually. I also do it with green beans, asparagus, and ESPECIALLY brussels sprouts. Oh my GOD, brussels sprouts are fantastic roasted.

Seriously. Try this. You'll thank me.


I love me some broccoli and I have yet to try it like this.

I like to steam it.

Mix it with my rice with a little sour cream.

Saute with my other veggies/meats.

I will be trying your method tonight or tomorrow.
 
2012-08-29 03:04:49 PM  
I think much of our vegetable hatred comes from our childhoods. My mother, bless her heart, was a terrible cook. Only later in life did learn that home-cooked chicken did not have to be a nauseatingly bland and dry affair, and that things like spinach and brussel sprouts could actually taste good. Chinese take-out had already taught me that broccoli could taste good with the right sauce, but I had to wait until I went to a good Italian restaurant to find joy in spinach, and a good French restaurant to enjoy brussel sprouts (They were served as little crisped shells on top of the meat. Good stuff).

Leeks, who doesn't enjoy leeks? They're just subtle onions. Beets? Certainly have their place. Carrots? Sweet and versatile, as long as you don't cook them to death. The only one I still haven't found a joy in: Cauliflower. What exactly is it's purpose?

/The one thing I did learn from my mother: The best topping for apple pie is a slice of sharp cheddar cheese. Mmmmmmmm.
 
2012-08-29 03:07:45 PM  

I May Be Crazy But...: kiwimoogle84: I May Be Crazy But...: kiwimoogle84: Beets are delicious!! What's wrong with your taste buds?

I do a veggie roast with beets, zucchini, onions and carrots. Tossed in olive oil and basil. Roast for maybe 45 mins?

Beets are juicy, a little sweet, and have such a nice bite to them. You're crazy.

/more for me, I guess

What temperature? I've tried that, but I managed to burn the onion before the beets and carrots were done.

The secret is to start the beets 25 mins before tossing the rest in with them, then cook another 35. I do 400 degrees. Cover your dish with foil, then take it off the last ten minutes so the tops crisp up.

That makes sense as a solution. Have you considered tossing it with the basil after it comes out? If you're using fresh basil, the flavor can break down quickly when it's cooked. Depends on exactly what flavors you're aiming for.


I use pesto, actually. I don't have fresh basil, though I'd love an herb garden. Think Geek has a pretty nifty herb kit I might pick up.
 
2012-08-29 03:07:51 PM  

lordargent: swattz101: I like pickled beets, but then I'm probably crazy as I like most veggies.
Have you tried borscht? Basically a beet soup with sour cream.

I hate beets and I'm neutral toward sour cream (I sour cream with mexican food, and basically nothing else).

So no, borscht is nasty because beets are nasty no matter how you slice them. There is nothing I have found that makes them palatable to me. Grilled, steamed, deep fried, candied, soupified, all nasty.

When it comes to my dislike of particular foods, pickles are on mars, mayonnaise is on Pluto, and beets are in another galaxy altogether.


For me, the essential toppings for any hamburger are: Onion, pickles, and mayonnaise. Cheese, bacon, lettuce, tomato are all cool, but not essential. Ketchup, GTFO.
 
2012-08-29 03:12:29 PM  

Virtuoso80: The one thing I did learn from my mother: The best topping for apple pie is a slice of sharp cheddar cheese. Mmmmmmmm.


Your mother is one smart lady.
 
2012-08-29 03:27:20 PM  

Virtuoso80: I think much of our vegetable hatred comes from our childhoods. My mother, bless her heart, was a terrible cook. Only later in life did learn that home-cooked chicken did not have to be a nauseatingly bland and dry affair, and that things like spinach and brussel sprouts could actually taste good. Chinese take-out had already taught me that broccoli could taste good with the right sauce, but I had to wait until I went to a good Italian restaurant to find joy in spinach, and a good French restaurant to enjoy brussel sprouts (They were served as little crisped shells on top of the meat. Good stuff).

Leeks, who doesn't enjoy leeks? They're just subtle onions. Beets? Certainly have their place. Carrots? Sweet and versatile, as long as you don't cook them to death. The only one I still haven't found a joy in: Cauliflower. What exactly is it's purpose?

/The one thing I did learn from my mother: The best topping for apple pie is a slice of sharp cheddar cheese. Mmmmmmmm.


What out what say about my mother! She is a wizard in the kitchen and can make anything delicious. Her mother on the other hand couldn't cook anything green well to save her life. Mind you, my grandmother may well be from the same generation as your mother, so... yeah.

Also cheddar cheese on apple pie is a sin against good apple pie.
 
2012-08-29 03:27:21 PM  

kiwimoogle84: JackieRabbit: kiwimoogle84: ou said you use zucchini as a dildo, thus you can understand my assumption.

I used to be poorer and married at the same time. Things had to be spice up with the wife and I knew how to improvise. Watermelon just wouldn't work.

/yes, a food tag

Good man.

No, as far as watermelon goes I think the seeds would ruin it for me.

If anyone cares, on tonight's menu is a pork tenderloin with wild rice and sweet potatoes in a honey orange glaze. Dinner's at 6.


Wow, coincidence. For dinner last light, I made pork loin chops seared and then braised with apples, curry, brown sugar, chicken stock and onions and finished with a sauce made by reducing the pan drippings and whisking in sour cream. We had this with sweet potatoes and english peas. Tonight: chicken piquant with herbed rice and salad.
 
Displayed 50 of 256 comments

First | « | 1 | 2 | 3 | 4 | 5 | 6 | » | Last | Show all

View Voting Results: Smartest and Funniest


This thread is archived, and closed to new comments.

Continue Farking
Submit a Link »






Report