On Thursday, July 20, 2017 at 8:10:05 AM UTC-10, tert in seattle wrote:
> jmcquown wrote:
> > On 7/20/2017 12:07 PM, tert in seattle wrote:
> >> jmcquown wrote:
> >>>
> >>> https://s21.postimg.org/utz5w6l6v/baked_fish_squash.jpg
> >>>
> >>> Quite tasty!
> >>>
> >>> Jill
> >>
> >> what kind of fish? what's on it?
> >>
> > It's cod. Breadcrumbs and cheese on it.
>
> cue Sheldon in 3...2...1...
>
> >> a friend made yellow squash for dinner yesterday - good stuff
> >>
> > I like all kinds of squash. Winter, spring, summer. Love it.
> >
> > Jill
>
> I've always just sauteed with a little garlic or onion, and thyme or
> whatever -- would like to try roasting. Any suggestions?
>
> I have vague memories of my mom roasting winter squash halves of some
> sort and then eating it with a bunch of butter in the cavity.

I made some bitter melon yesterday. The melon was sliced and boiled in water until tender. The water was drained and the melon was stir fried with some ground pork and a black bean/garlic sauce. It was pretty good. Boiling the melon in water and draining like that mellowed out the bitter taste. All that other stuff that the Chinese say will reduce bitterness does not work.