I'm very fond of rhubarb. When I was a child I remember eating it out of my grandmother's garden with a saucer of sugar. Dip into sugar, bite off a bit, repeat. But cooked rhubarb didn't come into my life much. I'm sure I'd like it as a crumble/crisp because I like every fruit that way. The rhubarb here in the grocery store is not appealing, great huge stalks. Maybe I'll look at the farmer's market next spring.
Alison
On the other hand maybe he's like me, would rather save the sugar for the ice cream where it really counts.
Alison
Cheryl Isaak ,in rec.crafts.textiles.needleworkwrote: and entertained us with
Those are about the only things I will not eat. I hate the smell of squash, doesn't matter what is added, it still smells. I used to make the ice cube squares for my kids when the grandchildren were weaning, but the day for doing squash of any kind was sacrificial lol
Oddly enough, Nicholas, the baby grandson now 14, would not eat them and he is the one with the cooking gene who intends to be a chef. So I have a feeling our taste and smell is more sensitive than the rest of them. That's my theory anyway.
Funny how different vegetables are eaten - in Australia squash is called Pumpkin and is eaten as a main course vegetable along side potatoes and greens, very seldom does it find its way into anything sweet. Pumpkin soup is one of my all time favourites. When my grandfather emigrated to West Aust from the UK he was appalled to find people eating pumpkin, where he came from it was stock feed. I guess all this has something to do with the fact that the vines flourish here and are prolific producers and the product lasts for ages if well stored. Squash is a name usually given to the zucchini/courgette family.
Joanne
Cheryl Isaak ,in rec.crafts.textiles.needleworkwrote: and entertained us with
They need organic chickens pecking underneath them and laying their organic, cholesterol reduced eggs in the nearby hedge.
Alison ,in rec.crafts.textiles.needleworkwrote: and entertained us with
Don't reject the big stalks, there are many varieties of rhubarb now and size doesn't tell you much, nor does colour. I have had very green rhubarb that tasted just as sweet as red.
Can't do the cholesterol reduced eggs with chickens that might eat a bug! LOL Give me free range eggs any day - those have flavor, the "reduced cholesterol ones are nearly flavorless.
And don't forget, the figs and prunes must be picked by workers on a Fair Trade grove....
Cheryl
Cook's posts all the recipes from the current season of America's Test Kitchen on their website. But, I will confess, since we're addicted to the show - we did re-up our subscription to Cook's. That gives you access to the archives, etc.
I'm thinking of making the mushroom lasagna very soon. Will let you know how it works. After going to NW (farm country) NJ weekend before last, we came back with a huge amount of fresh corn, 'maters, cukes, italian peppers, and the cutest little round zuchini We've been on a fest of tomato recipes, and amazingly the corn is still really fresh (helps keeping it in the husks and cooking in them).
Just don't tell the wacky eaters what stuff is ;^)
Ellice
Cheryl Isaak ,in rec.crafts.textiles.needleworkwrote: and entertained us with
As you can guess, I have never tried them! If that yolk is good enough for the baby chick, I reckon it's good enough for me. Like everything else, moderation is the key.
I like prunes, it's just the smelly squash I can't take lol
I've love the different names we have for the same vegetable.
Lot of pumpkin pies - I always loved that.
The sugar added recipes for squash/pumpkin tend to the savory, nutmeg, curry. I really wonder if the sugars help break down some of the stringy flesh.
I'll dig out a recipe that has whole chunks of pumpkin with dried cranberries and curry. There is onion or shallots in it too. It was delicious! Cheryl
AMEN! I just got my #'s back from blood work my doctor ordered at my annual. Nothing suggests anything worse than "good" to "excellent".
Don't you mean "dried plums" Cheryl
My list of I'm-a-grownup-you-can't-make-me-eat-it foods would include lima beans and brussel sprouts - I feed those to the rabbit. Oh, and liver - no amount of ketchup and onions can disguise that taste!
MelissaD
In this part of the U.S. (farm country, California) - the name pumpkin refers to the round orange ones generally reserved for decorations or sweet baking - like pies, breads, muffins. You can cut them into chunks and bake in the over and just scoop out the soft part - nicer than canned :) I love 'em and usually have at least 3 varieties in my garden - big, small and baking. Any leftovers do get given to the cows so as not to waste them. (just don't use the manure in next year's garden or you'll have more pumpkins than you really want!)
Now squash - which for me includes zucchini, crookneck, etc. - are not my favorite. However we usually have 1 zuke plant and eat them either fried with bread crumbs on the outside or with a fritter/tempura batter which is quite tasty (while maybe not very healthy)....very rarely can I stand them if you grill or stir-fry them and eat them right away....the minute they get mushy - BLAH.
MelissaD
My mom was anemic and the doctor prescribed spinach and liver. We had one or the other every day. She never figured out that it wasn't the "liver and bacon" that I liked ... it was the bacon I liked, and the liver was a necessary evil to getting my fill of bacon. :)
Actually, when a girl friend got very anemic, we found some ways to make liver tasty. Dredge smallish pieces in flour and cook in a hot pan with some butter and add some "Chick-a-pepper" sauce.
Cheryl
Hogs love the leftovers too. Of course hogs'll eat durn near anything!
Not sure what lima beans are but brussel sprouts are just about bearable if FRESH! When I was a child I used to love liver (pig or ox), kidney, sheep's heart, cow-heel, pig's trotters and tripe - good old-fashioned plain food served up by my grandmother in the 1940s and 1950s. However, a few years ago it was no longer a cheap option and was becoming quite difficult to obtain. Nowadays my wife refuses to cook it even if it were available
*Real* mincemeat. Even after watching them slaughter the pig and watching my grandmother make the mincemeat, I still loved her pies.
Tracey
Maybe butter beans to you
They have to be kissed by the frost WHILE ON THE MOTHER to taste best.
Remind me to share the story about my grandmother serving my Dad tongue some day.
Cheryl
Yumm. I - the perpetually anemic - was somewhat scolded by the hematologist and told "EAT RED MEAT" . So, I do a couple of times a week if I can. And lots of spinach. It's definitely better than the 2 days hooked up being pumped full of iron and hemoglobin.
Rhubarb - I just remember mom making it stewed with strawberries - as a way back when weight watchers thing. Now I try to get it fresh and do something with it occassionally. Of course, I know that Cheryl you'd make fun of me - being on my going to the farmers' market & buying organic stuff, but...
Hmmm - now -what to cook for dinner - we still have corn from NJ - I'm almost sick of it, but not quite.
ellice
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