On Mar 6, 10:31*am, "James Silverton" >
wrote:
> *sueb *wrote *on Thu, 6 Mar 2008 10:24:01 -0800 (PST):
>
> *s> On Mar 6, 5:18 am, "James Silverton"*s> > wrote:
>
> *??>> *sf *wrote *on Wed, 05 Mar 2008 20:57:39 -0800:
> *??>>
> * ??>>>> I really can't be bothered scraping thick
> * *s> I trim a lot of my vegetables before cooking. *What do you
> *s> do with the core of a cauliflower? *With the parsley stems?
> *s> With cucumber skins? There's always some waste.
>
> I eat pieces of caulflower core raw. It's slightly spicy and
> quite good for dipping if cut into strips. For chopped parsley,
> I use the whole thing and I never peel cucumbers for salads. A
> small caveat about cucumbers: there is a Chinese stir fry recipe
> that uses chunks of peeled cucumber and I don't always include
> the skin when grating for an Indian Raita.
>
> James Silverton
> Potomac, Maryland
>
> E-mail, with obvious alterations:
> not.jim.silverton.at.verizon.not

Most cucumbers that are sold in grocery stores in the US have heavily
waxed skins. I never peel cucumbers that I grow myself, but I have no
desire to eat wax. And I have even less desire to spend time washing
vegetables with soap to attempt to remove the wax.

Different strokes, I guess.

Susan B.