I use the pink for everything now, just enough "mystery" flavor enhancement.
ahh yes! spaghetti squash, I havent had that in years. it really needs quite a bit of added flavor though IMO, at least what ive had, tastes a bit like a slightly watery pumpkin yes? not like a good dry, sweet pumpkin, like a somewhat ordinary butternut squash. (I love butternut squash if its good) I have strong memories of having it with added butter and ground fresh nutmeg as a child.
the spaggetti squash I remember I would put in a similar, but not quite as bland, class as choko, do you guys get chokos there? (you may know as chayote). It grows almost wild here, it can be almost guaranteed to sprout and grow in, or near the compost heap, whether you can remember ever eating it in the residence or not
the spaggetti squash I remember I would put in a similar, but not quite as bland, class as choko, do you guys get chokos there? (you may know as chayote). It grows almost wild here, it can be almost guaranteed to sprout and grow in, or near the compost heap, whether you can remember ever eating it in the residence or not
I always wondered if putting something interesting between two layers and frying it crisp would make an interesting dish. It sort of comes out like shredded potato without all the work.
yep, ive had the odd one that can be quite sweet and its a bit of a chameleon, takes on flavor of other things its served with. i've had it with apple in apple pie and that worked OK, but by itself.. nope.
yeah perhaps, but do you think its really starchy enough to get it really crispy/crunchy like potato?
Yes Chayote is here. So is everything else. This is one of the more ethnically diverse places in the world. We are very lucky.
Around here Spaghetti squash is most often split lengthwise, steamed or baked, turned upright and partly filled with sauce. On it's own I can't imagine why someone would eat it. It's the fun of scraping out the noodles that makes the dish.
Whatyall cooking for Father Day?
For mine we are doing:
Skillet crab cakes
Grilled frog legs
Steamed lobster tail with coconut sauce
Smoked lamb served cold
Veggie/egg Gai ding
Pan fried grated potato patties
Store bought Portuguese tarts
Cottage brewery beer
Have to feed the old guy well while he's still around.
Wishing you and yours the best this year.
For mine we are doing:
Skillet crab cakes
Grilled frog legs
Steamed lobster tail with coconut sauce
Smoked lamb served cold
Veggie/egg Gai ding
Pan fried grated potato patties
Store bought Portuguese tarts
Cottage brewery beer
Have to feed the old guy well while he's still around.
Wishing you and yours the best this year.
yes we are
I wouldnt either, I only remember it served as a side with butter and spice, as well as a similar dish to what you describe, with some sort of tomato sauce, cheese and breadcrumb stuffing. still wasnt so keen though.
for the old man, its a couple weeks off here, i'll think about it next week.
Pizza, of course. Following a salad of arugula and baby greens with balsamic vinaigrette and a fresh tomato concasse, we had pizza with roasted tomatoes and home-made mozzarella and pizza with goat cheese, pears, pepper, and a touch of mint.
2004 Juge Cornas, Cuvee C. Brilliant wine. We also opened a '93 Corton-Greves that was brutally corked, so poured down the drain.
2004 Juge Cornas, Cuvee C. Brilliant wine. We also opened a '93 Corton-Greves that was brutally corked, so poured down the drain.
Speaking of pizza, SY you'd be proud of me. A couple days back we did our first 'Meatless Monday'. It was pizza. I actually got some of that Tofu-roni for the deluxe type and ground veggie stuff to make a mushroom cheeseburger style. Both were excellent.
We are starting with Mondays and we'll see where it leads.
We are starting with Mondays and we'll see where it leads.
Spineless.
(for some reason, I crave for greens and fruit at the start of the season. Just bought a new centrifugal juicer, pear & mango tomorrow. Maybe a decent fresh bloody virgin Mary later-on in the summer)
Sy, big dogs are vegos?
I once had an acquaintance who tried to force that on her pet, bloody thing was neurotic and all neighbours and friends snuck him treats
big fan of pumpkin, pine nut, chili, rocket and goats cheese pizzas, partial to margarita too, but all go better with small amount of meat I will often have half half, just put some protein on one side (anchovies even), but I can only do vego for a change, its too bloody hard work otherwise and expensive too if you wanna stay healthy/do it properly
I once had an acquaintance who tried to force that on her pet, bloody thing was neurotic and all neighbours and friends snuck him treats
big fan of pumpkin, pine nut, chili, rocket and goats cheese pizzas, partial to margarita too, but all go better with small amount of meat
I will often have half half, just put some protein on one side (anchovies even), but I can only do vego for a change, its too bloody hard work otherwise and expensive too if you wanna stay healthy/do it properly
We had Bonus Pizza Night last night. Successful crust experiment: flour was 1:1 Tipo Fino 00 to King Arthur unbleached, with just a bit of Gold Chief added. I cheated and used a rolling pin and was delighted with the results.
No tomatoes here yet, but our plants are loaded with unripe fruit.
No tomatoes here yet, but our plants are loaded with unripe fruit.