Re: rum balls

For your next trick, try my zucchini lasagne. Peel the telltale green skin off large zucchini. Slice them lengthwise to the size of lasagne noodles. With enough meat/cheese/herbs/tomato sauce to cover up the zucchini flavor, all anyone will notice is that your lasagne noodles are softer than normal lasagne, and they'll assume that it's just some cooking tip that other people don't know.

When we were having the employees over for dinner every Friday night (after I'd discovered they never ate vegetables), every one of the guys chowed down on this stuff and asked could he have the recipe for his mom, her lasagne noodles are always harder and he likes it better softer like this. I wouldn't write down the recipe, I told them to just have their moms call me, because I knew they'd have questions, so it was just easier to give them the recipe over the phone and answer the questions at the same time.

Most of the moms called me, I gave them the recipe "take out the noodles and replace 'em with the zucchini, otherwise, use your favorite recipe!" And they all had questions: my Tom/Dick/Harry ate this and never noticed the zucchini?!?!?! Yes, ma'am.

I had a chocolate pound cake once and remarked that it had an odd taste. That's when they told me it did have zucchini in i. Chocolate chocolate chip might pass if it was chocolaty enough, but why bother.

I have noticed that people with gardens who can't seem to get rid of the overage of zucchini that seems to grow like topsy, come up with all those ways to use it. Wouldn't it be better to just give it to the local food bank or feed it to the worms or toss it in the mulch bin? Have I convinced you I really don't like it..

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Even the food pantries will turn away zucchini in season....half the people that come in won't touch veggies in any form

Significantly less than 5%, I'd wager.

Elizabeth

Bother because the result will be quite moist and some people like that. But not, obviously, if the taste will be ruined for you.

Elizabeth

Gillian

It actually quite tasty. I want to add almonds once to the recipe.

C

It could be quite tasty, but still taste like zucchini to some people, which would ruin it for those people.

A friend of mine puts mustard in her scrambled eggs. When I said "there's mustard in these," she said "but you can't taste it!" I looked at her and said "then how did I know?" She still insists that one can't taste it and that I must have seen the mustard, but I really did taste it. Some people are more sensitive to certain tastes than others.

Elizabeth

Since I love the bread to begin with, I figure that adding almonds and some cinnamon could taste really good...

What temperature? The higher the temp, the more will cook off.

First 2-3 hours is medium heat - lots of convection bubbles and the fluid level goes from soupy to stand the spoon up in it.

Simmer - pretty low, just enough for the odd convection bubble. That really finishes the meld of flavors

Or me with mint. IAP!!!!!

Joan

Well, I think hardly any is going to cook off in a low-temperature simmer phase.

*chuckle* I haven't been able to handle the taste or smell of peppermint since it made me violently ill with my first pregnancy (and before that I LOVED peppermint tea...)

I was at a new dentist and didn't think to tell them that I couldn't handle the smell/taste of peppermint, and they started polishing my teeth with peppermint toothpaste and I about jumped 6 inches out of the chair, seriously! They had no idea what was wrong at first and didn't know what to think.

Funny - for me the one thing I couldn¹t stand post pregnancy was and is BANANA'S. Plain, in bread, as chips, covered in chocolate - I want retch...

I'll eat one if I've run out of potassium tabs and I've had leg cramps, but I don't have to enjoy it.

C

For me it's lamb, in any way, shape or form. My dear departed MIL thought she was doing me a big favor and made me baby lamb chops for dinner the night I went into labor. I couldn't deal with the smell of lamb under the best of circumstances and sure didn't appreciate it that night.

I threw up several times that night, including in the labor room, and have never touched lamb again. If I'm asked, I fib and say I'm violently allergic to it and if it's served anyway I put a little on my plate and move it around while others are eating and enjoying.

Lucille

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*nodding* Bananas were from my second pregnancy, tuna from my third, and cured meats from my last.

Bananas are the no go food post pregnancy.

But, about a year after DD was born, walnuts and I parted company. They taste wrong and I feel ill after eating them. I used to love walnuts...

C

That's what most people don't understand; when there's a flavor you don't like, you can *always* taste it, whereas those who like that flavor don't really notice it if it's just a light flavor. It would have been interesting to ask her if she can tell when scrambled eggs

*don't* have mustard in them!

Joan