Try 1 in 3 for prediabetes of DM stage 2 in the US, uncle B.
(auntie B may confirm that makes 90M)
A mottled version, interesting. The Chinese are fond of gourds/melons in this family but can never translate the names for me.
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Same problem for me. 
15 years ago i was traveling in Thailand, mainly in Issaan, guided by people living there, i could see so many fruits and veggies we never see here and don't know they exist.
Interesting is that the people there sometimes have the same issues, but if its known, they have always very good recipes therefore.
So i learned the taste of many green and other things and try to reproduce when i can get the ingredients.
15 years ago i was traveling in Thailand, mainly in Issaan, guided by people living there, i could see so many fruits and veggies we never see here and don't know they exist.
Interesting is that the people there sometimes have the same issues, but if its known, they have always very good recipes therefore.
So i learned the taste of many green and other things and try to reproduce when i can get the ingredients.
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liang gua translates as cold melon, bitter is ku. You see the problem, I take the office guys and they order and pay perfect deal.
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Another word for it in Chinese is Kugua.
(I don't bother with the sense or less sense of translating, every language has many words of ill-application)
Adding the contextual aspect of some it is impossible. Though I think this Chinese saying works as is, "kill the chicken to scare the monkey".
I found a deal on boneless leg of lamb, organic, grass fed, etc.
I diced up fine a few cloves of garlic, fresh rosemary leaves, some chives, and combined with salt, black pepper, olive oil, and juice of a lemon. I pressed it into the lamb, I'm going to put it in a 450F oven, then turn down to 325F, I recon it will take an hour to reach 130F internal (medium I hope). Roasting some new potatoes and onion with it, and will serve with spinach, feta and walnut salad with raspberry/balsamic vinegrete. I hope it will be good.
I diced up fine a few cloves of garlic, fresh rosemary leaves, some chives, and combined with salt, black pepper, olive oil, and juice of a lemon. I pressed it into the lamb, I'm going to put it in a 450F oven, then turn down to 325F, I recon it will take an hour to reach 130F internal (medium I hope). Roasting some new potatoes and onion with it, and will serve with spinach, feta and walnut salad with raspberry/balsamic vinegrete. I hope it will be good.
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I like to take a boneless lamb leg and open it up flat, make a slice or two as needed to get a roughly even thickness, marinate a bit with the same combo you used minus the chives, grill it fast and hot like a great big steak then let it rest to let the heat penetrate through. Seared on the outside, pink through the center. Yum.
Bill
Bill
That sounds good, I bet one could broil it that way too. My roast came out good. Moving on to pita bread yiro sandwiches
Prime Rib Soup:
I just made this up , and it worked well, simmer bones with an onion, carot, celery, bell pepper, a few cloves of garlic in water for about 4 hours. After some time, sauté another bell pepper, onion, and cubed prime rib meat, olive oil, ground cumin, chili powder, black pepper, garlic powder. Add white beans and beef stock, simmer a couple hours until beans are tender. We were surprised how sweet it was, the sweetness of carmelized onion, along with the bell pepper and carot was very dominant in the flavor. Salt to taste at end.
I just made this up , and it worked well, simmer bones with an onion, carot, celery, bell pepper, a few cloves of garlic in water for about 4 hours. After some time, sauté another bell pepper, onion, and cubed prime rib meat, olive oil, ground cumin, chili powder, black pepper, garlic powder. Add white beans and beef stock, simmer a couple hours until beans are tender. We were surprised how sweet it was, the sweetness of carmelized onion, along with the bell pepper and carot was very dominant in the flavor. Salt to taste at end.
Oh I get it. When I was learning to cook (teen years and before), I learned to use corn starch before I learned to use flour.
I like those little dried peppers too
Agreed, though I wish it had more time. I like to simmer beef bones overnight.