"Mr. Bill" wrote
> Goomba wrote:

>>What in the world makes people so picky and do they ever just decide to
>>get over it because of the nuisance it causes?

> It is all about control......look at me and look at my demands. Simple
> as that.

Naw, not really. Some of us have a really wide eating range compared to
others. I tend to define myself by the very few things I do not eat.
Brains, eyeballs, testicles, american style mustard-collard-'greens' and
almost all types of liver. Oh and not too fond of insects or spiders (which
can be a delicacy but one i decline).

Sure, I have preferred things, which include squid, octopus, chicken,
durian, and not spam but I eat spam too when crisped right and just not as
often as balut. ;-)

I have never qualified as a 'picky eater' except in outback mountain SC
where squirrel brains were just not my 'cup-a-tea' and the alternative was
*shivver-me-timbers* liver and onions.

If I go to a dinner party and liver and onions are the main menu? I will
run out screaming and hopefully not barf til I hit the grass! A person who
loved that would think I was picky!

On Sat, 27 Dec 2008 18:55:32 -0500, Bob Muncie >
shouted from the highest rooftop:

>ladysailor wrote:
>> On Dec 28, 1:03 am, Sheldon > wrote:
>>
>>> When I grew up there were no
>>> choices, we all ate what was placed in front of us and we were
>>> required to clean our plates, we couldn't pick and choose, everything
>>> was required to be eaten and without complaint... no one was forced to
>>> eat and no negative comments were tolerated.. you could go to your
>>> room without but the same dish was served the next day, ice cold from
>>> the fridge, and the following days as well, didn't take long to
>>> acquire a broad palate... only exceptions were for illness.
>>
>> I don't remember you growing up but it appears we had the same
>> parents.
>>
>> Barb
>> s/y Arabella
>> www.salinglinks.com
>
>I guess my folks were draconian. If you didn't empty your plate, you sat
>there until bed time, and you still had to eat it the next day. It's not
>easy to talk a dog into eating stuff like steamed cauliflower :-{

During the school year when I was in California with my mom and
step-dad I ate like a king because they were both superb cooks, loved
food and enjoyed trying out new dishes.

When I was with my dad and step-mom in Indiana over the summers, I ate
some of the worse food in my life. No seafood, no fresh salad,
vegetables overcooked, limp, watery and tasteless, plus overcooked
meat swimming in fat. Instead of my mom's exquisite potato salad we
got the German-style version which was warm. The best way to describe
the "cuisine" is Stodgy and the only thing good about those spam and
velveeta sandwiches on white bread was the mustard!

There were some high points. Like fried chicken, hotdogs with relish,
Mother Elsie's hamburgers, BBQ from Mac's Famous Barbecue, buttered
corn on the cob, watermelon, banana splits in the airconditioned
comfort of Woods Drug Store on the corner of Lincoln and South
Weinbach Avenues and, above all, Lucille's Lemon Meringue Pie.

In Santa Monica, old favourites were interspersed with new dishes that
may or may not have become favourites - like Veal Scaloppine in a
delicious wine sauce. There was a lot of discussion and laughter
around the table and although I didn't have to eat everything on my
plate, I did have to at least try the new dishes and give my
considered feedback to the cook.

Now I know why my school friends liked to stay over.

In Evansville, dinners were eaten in relative silence. Little
laughter, speak only when spoken to and everything on your plate had
to be eaten, even if it was limp vegetables and ham steak rimmed with
thick, greasy fat. But if you didn't eat it it wasn't there the next
day ... you just got sent to bed early and without desert.

I remember getting into big trouble when I gagged again and again on a
particularly slippery, unchewable hunk of fat one evening and being
sent to my room in disgrace because I refused to swallow it. A small
price to pay - especially since Lucille passed me a big slice of that
wonderful Lemon Meringue Pie on a paper napkin on my way through the
kitchen.



--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

Becca wrote:

> Damsel in dis Dress wrote:
>
>> Can you (or anyone else) suggest some preparation tactics or recipes
>> that would help someone like me out? I do love spaghetti squash with
>> butter, but that's because (to me) it tastes like tender-crisp
>> carrots, if that information helps any. And I love that Butternut
>> Squash soup with tarragon in it.
>>
>> This group helped me to enjoy split pea soup. Maybe squash, too ...
>>
>> Carol
>
>
>
> If you like the taste of carrots, you might like acorn squash. They are
> hard to cut in half, so nuke it for a minute or two, then the knife will
> slice right through it (lengthwise). Scoop out the seeds, place flesh
> side down in a microwave safe container, add a tablespoon of water,
> cover, and cook for 8-10 minutes. They are good with butter and maybe a
> little brown sugar.

I save out the seeds and a little of the pulp that comes out with them,
add a little butter and some chipoltle chili powder and roast them in an
oven-proof dish alongside the squash. Stir periodically until browned
and crisp. They taste like roasted pumpkin seeds only smaller and more
tender.

My favorite squash so far is Delicata, but they haven't had them at the
store the past month or so. Cut the squash into sections, brush the cut
edges with butter, sprinkle on a little salt and roast until tender.
They taste a lot like sweet potatoes. Acorn squash is a widely
available reasonable substitute.

Zucchini and yellow squash are decent year round. I just cut them into
rounds and nuke in a covered dish with a little butter and lemon pepper
until tender. A sprinkle of grated parmesan before serving is not
unwelcome.

On Sat, 27 Dec 2008 19:42:55 -0600, Kathleen
> wrote:

>I save out the seeds and a little of the pulp that comes out with them,
>add a little butter and some chipoltle chili powder and roast them in an
>oven-proof dish alongside the squash. Stir periodically until browned
>and crisp. They taste like roasted pumpkin seeds only smaller and more
>tender.

That sounds good, especially the part about the seeds not being woody.

>My favorite squash so far is Delicata, but they haven't had them at the
>store the past month or so. Cut the squash into sections, brush the cut
>edges with butter, sprinkle on a little salt and roast until tender.
>They taste a lot like sweet potatoes. Acorn squash is a widely
>available reasonable substitute.

I'll look for them. I've never heard of them before, but then, I
don't spend much time in the squash section of the produce department.

>Zucchini and yellow squash are decent year round. I just cut them into
>rounds and nuke in a covered dish with a little butter and lemon pepper
>until tender. A sprinkle of grated parmesan before serving is not
>unwelcome.

Lemon pepper .... mmmm, sounds good. And you can rarely go wrong with
Parmesan.

Thanks,
Carol

"Bob Terwilliger" wrote
> Kathleen wrote:
>
>> My daughter's boyfriend grew up with a fairly limited range of foods. His
>> mom had a few favorite very basic dishes and rarely varied the menu
>> much -
>> a regime pretty much designed to create picky eaters.
>
> My mother's cooking repertoire was pretty limited too, but rather than
> making me picky it made me curious about foods I hadn't tried.

Bob, thats me to a T. Mom is a lovely woman who raised 3 kids alone when Dad
left. Did a damn good job with us all 3 and as an ITCS (E8) in the Navy,
I'm the *least* successful of us 3 (thoug i've had a heck of a good fun
ride!)

Mom, is wonderful, but was never that much of a cook. It was hot, it as on
time, and it was not very adventurous. I think her only spice past salt was
black pepper and that was used but 2-3 times a year. We never starved.
Made me want to learn more though.

Kathleen > wrote:

> My favorite squash so far is Delicata, but they haven't
> had them at the store the past month or so. Cut the squash
> into sections, brush the cut edges with butter, sprinkle on
> a little salt and roast until tender. They taste a lot like
> sweet potatoes.

Those are my favorite winter squash also. I cut them in
half, trimming off the stem end and removing the inside
seed structure. Then I (cheat by) microwaving them a
few minutes before placing them in an oven for 15 minutes
or so.

Due to their sweetness, they are great with sour cream
(or soft tofu, if that's your preference).

Steve

Bob Terwilliger wrote:

> Kathleen wrote:
>
>
>>My daughter's boyfriend grew up with a fairly limited range of foods. His
>>mom had a few favorite very basic dishes and rarely varied the menu much -
>>a regime pretty much designed to create picky eaters.
>
>
> My mother's cooking repertoire was pretty limited too, but rather than
> making me picky it made me curious about foods I hadn't tried.
>
>
>
>>Since he met my daughter he has been served green pork chili, quiche, rare
>>ribeye steak, chicken piccatta, chicken marinated in buttermilk and
>>spices, dredged in rice flour and fried crisp (my thanks to whoever posted
>>the recipe for spicy thai fried chicken, which was where I got the idea
>>for the rice flour), teriyaki pork tenderloin and shrimp and has eaten
>>them all with evident relish. I have to say, I'm impressed. Either he's
>>more adventuresome than I'd have given him credit for, or he's one hell of
>>an actor.
>
>
> Well, from your postings here, I'd guess that you're one hell of a cook!

I've been putting together a compilation of good stuff that's easy to
cook, especially with minimal equipment, for my daughter and son, and
for my nephews.

Included is the recipe for "Jesus Chicken Thighs", so called because
boyfriend's housemate #1 came home starving after a night shift, found
the leftovers in the fridge and reportedly dropped to his knees and
proclaimed that he'd got religion (you've gotta love an appreciative eater).

1/2 bottle Wishbone Creamy Caesar Salad Dressing
1 tsp Adolph's Meat Tenderizer*
8 skinless boneless chicken thighs

Mix salad dressing with Adolph's in a 1 gallon Ziplock bag. Unfold
boneless chicken thighs and add to mixture, squishing around to make
sure all surfaces are covered. Let stand for 30 minutes.

Lay the thighs opened out flat, rough side up, on a rack over a roasting
pan. Bake at 400 for 40 minutes.

*The meat tenderizer mixed with the salad dressing gives the chicken a
velvety mouth feel and a little extra tang. Don't leave it set more
than the half hour specified before cooking or the meat will go mushy.

On Sat, 27 Dec 2008 09:10:33 -0500, Goomba >
fired up random neurons and synapses to opine:

>Who'll probably put up with that kinda shit.
>What in the world makes people so picky and do they ever just decide to
>get over it because of the nuisance it causes?

I'm a picky eater, but it's mainly b/c there is such a wide variety of
food which taste I just don't like. Plus, I decided a long time ago
that I wouldn't waste the calories eating stuff I didn't like. That
said, when I'm a guest, I try very hard not to telegraph my dislikes.
I may just take a very small portion and hide it under the potato skin
or push it around my plate enough to make it look like I ate it, but I
sure don't want my host or hostess to have to plan a meal around what
I will and won't eat. Heck, I even cook stuff I won't eat :-)

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"

Goomba > wrote:

>Steve Pope wrote:

>> These days many people are vegan so as to reduce carbon
>> emissions and (at least in their thinking) save the planet.
>> It's like any other "self imposed" form of energy conservation.

>> I think it'd be reasonable to differentiate between "picky
>> eaters" and those who are choosing to do something good by
>> consuming fewer resources.

>And if that is the case, one meal prepared by a hostess for them as a
>guest won't kill 'em. IMO.

A significant minority of semi-vegans/vegitarians operate in
that fashion. If they figure some offered meal that includes
meat and has already incurred its environmental cost, they
will eat it. I even knew one vegetarian who would order food
at restaurants asking that the meat be left out; but if they
accidentaly included it, as often happens, he would eat it
anyway rather than rejecting it, since otherwise it would be
thrown out and there is no benefit for either the environment
or the animals by not eating it.

However, that's still a minority. I would say most vegans or
vegetarians draw the line at eating meat and their numbers are
significant within our culture such that most restaurants and
hosts will graciously meet their requirements without giving
it a second thought.

Steve

"Nancy Young" wrote
> Gloria P wrote:

>> I would never serve the refused food cold for another meal.
>> That's a nasty power play. There are some foods that some folks
>> dislike and no amount of that kind of punishment will make them
>> change their taste.
>
> Even as a little kid, I didn't get it. It's not as if I was a picky
> eater, just keep away from me with the liver. I certainly
> wouldn't have starved, being that I ate my vegetables.

Same here. Only one food in all my life upset me so much I threw up right
at the table before i could get away. Liver. I was even up to trying it a
second time 2 years later, and same thing. Nope. My tastebuds and liver do
not get along.

I have mental reservations on brains, eyealls, and sexual organs (other than
seafood) and dislike a small number of greens (but can eat them when served
and mask my expression) but liver? Beef or most other types? Hie thee away
satantic critter!

Damsel in dis Dress wrote:
> On Sat, 27 Dec 2008 18:55:32 -0500, Bob Muncie >
> wrote:
>
>> ladysailor wrote:
>>> On Dec 28, 1:03 am, Sheldon > wrote:
>>>
>>>> When I grew up there were no
>>>> choices, we all ate what was placed in front of us and we were
>>>> required to clean our plates, we couldn't pick and choose, everything
>>>> was required to be eaten and without complaint... no one was forced to
>>>> eat and no negative comments were tolerated.. you could go to your
>>>> room without but the same dish was served the next day, ice cold from
>>>> the fridge, and the following days as well, didn't take long to
>>>> acquire a broad palate... only exceptions were for illness.
>>> I don't remember you growing up but it appears we had the same
>>> parents.
>>>
>>> Barb
>> I guess my folks were draconian. If you didn't empty your plate, you sat
>> there until bed time, and you still had to eat it the next day. It's not
>> easy to talk a dog into eating stuff like steamed cauliflower :-{
>
> Mom and Dad made us sit at the table until the food was gone, too, but
> that didn't mean we ate it. We had an old, ceramic-on-metal table
> with hollow legs. When our parents left the kitchen to watch TV while
> we kids sat staring at the hated parsnips, etc., we would stuff the
> food down the holes at the tops of the legs. Eventually, the maggots
> ratted us out.
>
> We also had a dog who really loved Mom and Dad's rule, and their
> eventual absence from the kitchen. The only part of beef stew I liked
> when I was young was the potatoes. I gave Taffy my plate, and she
> happily gobbled up the beef and the gravy. Unfortunately for me,
> Taffy didn't like carrots. Guess who had to eat those same carrots
> when Mom found the plate on the floor?
>
> On one other occasion, I stupidly announced that I'd rather eat dog
> food than what was being served. Need I say more?
>
> I'm still a picky eater by RFC standards, but I've come a long way.
>
> Carol

That's just too funny about the carrots (I LOL'd).

To stay on topic, the same step-dad that enforced that as a table rule
would also stab me on the back of the hand if I used the wrong utensil
in the wrong hand i.e. fork in the left hand? That's a stabbin! And what
made that worse is that I started life as a lefty.

It's funny some of the memories dredged up by RFC.

Anyway, the rule when my sons were growing up was "At least try one
bite". If you don't like it, you don't have to eat it. And wouldn't you
know, they inherited their mother's taste buds. All three of them would
probably be happy with about ten different meals for each breakfast,
lunch, and dinner. If I even want to make something as "out there" as a
Reuben sandwich, I have to do it on weekends, and likely eat alone. Lord
help me if I make the house smell like sauerkraut and short ribs. I'd
hear about it for the next 24 hours.

Goomba wrote:
> Damsel in dis Dress wrote:
>
>> Can you (or anyone else) suggest some preparation tactics or recipes
>> that would help someone like me out? I do love spaghetti squash with
>> butter, but that's because (to me) it tastes like tender-crisp
>> carrots, if that information helps any. And I love that Butternut
>> Squash soup with tarragon in it.
>>
>> This group helped me to enjoy split pea soup. Maybe squash, too ...
>>
>> Carol
>
> saute in butter: zucchini slices, sliced onions and granny smith or
> golden delicious apple slices until all tender. A little salt and pepper
> to taste. AMAZING combination.


Very nice.

The Golden Zucchini variety we grow has a yellow skin and
way fewer seeds than regular yellow summer squash. I have
successfully used it instead of eggplant in a variety of
recipes includuing eggplant parmesan.

Winter squash, butternut, buttercup, acorn, etc. is my favorite
because it lends itself well to butter and brown sugar or maple
syrup, either baked in the cavity or mashed and added. A touch
of cinnamon or nutmeg or allspice isn't bad, either.

gloria p

On Sat, 27 Dec 2008 21:39:30 -0500, Bob Muncie >
wrote:

>To stay on topic, the same step-dad that enforced that as a table rule
>would also stab me on the back of the hand if I used the wrong utensil
>in the wrong hand i.e. fork in the left hand? That's a stabbin! And what
>made that worse is that I started life as a lefty.

We got stabbed if we reached, instead of asking for something to be
passed. I don't know why, but that's a fond memory.

Carol

--
Change JamesBond to his agent number to reply.

Damsel in dis Dress wrote:
> On Sat, 27 Dec 2008 19:52:33 -0500, Goomba >
> wrote:
>
>> saute in butter: zucchini slices, sliced onions and granny smith or
>> golden delicious apple slices until all tender. A little salt and pepper
>> to taste. AMAZING combination.
>
> Thank you!
>
> I had forgotten that zucchini was squash! I love it cooked on the
> grill. I especially like the yellow ones. Or do those have another
> name?
>


There are green and golden zucchini, but there is also a paler yellow
variety, often with a crooked neck and slightly "warty" skin.

They are called "crookneck" or just "summer squash". They are more
watery than zucchini and have larger seeds, but they are kind of
buttery flavored.

They are all interchangeable in recipes.

Another interesting summer squash is "patty pan". It is creamy white
in color, round and flattened with a scalloped edge and a small seed
cavity in the middle. They are often seen in the stores in very tiny
size and can be sauteed in butter, whole. If you grow them yourself,
it's very hard to see them among the leaves till they get quite a bit
bigger. Those need to be sliced before cooking. Mild flavor.

gloria p

"Nancy Young" > wrote in message
>
> Liver is especially bad
> served cold the next day. It was horrid enough the first day!
>
> nancy

Funny thing is, while I really dislike cooked liver, I like liverwurst
sandwiches and I'll eat liver pate. Fried, it smells good cooking but won't
get past touching my tongue.

"Nina" > wrote in message
>
> If you do this, the big trick is to shred the zucchini and then
> lightly salt it, and leave it for about 15-30 minutes, and then
> squeeze the water out of it. Zucchini is very watery and so won't
> crisp unless you do this.
>
> Then add a beaten egg, salt and pepper, and some parmesan cheese if
> desired, and fry like a potato cake.
>
> Nina
>

I disliked squash for many years, but I've been experimenting with better
prep methods. Yours is certainly a winner. I don't like the watery glop
that most become.

On Sat, 27 Dec 2008 19:47:42 -0700, Gloria P >
wrote:

>The Golden Zucchini variety we grow has a yellow skin and
>way fewer seeds than regular yellow summer squash. I have
>successfully used it instead of eggplant in a variety of
>recipes includuing eggplant parmesan.

I'll look for that.

I like eggplant sliced very thin, then dipped in egg and cracker
crumbs, then fried. I've never tried eggplant parmesan.

>Winter squash, butternut, buttercup, acorn, etc. is my favorite
>because it lends itself well to butter and brown sugar or maple
>syrup, either baked in the cavity or mashed and added. A touch
>of cinnamon or nutmeg or allspice isn't bad, either.

See, the sweet stuff on the squash doesn't appeal to me at all. It
seems so sweet on its own. Nothing personal ....

Thank you,
Carol

"Becca" > wrote in message
> If you like the taste of carrots, you might like acorn squash. They are
> hard to cut in half, so nuke it for a minute or two, then the knife will
> slice right through it (lengthwise). Scoop out the seeds, place flesh
> side down in a microwave safe container, add a tablespoon of water, cover,
> and cook for 8-10 minutes. They are good with butter and maybe a little
> brown sugar.
>
> Becca

Good roasted in the oven like that too. No water needed.

Ed Pawlowski > wrote:

>"Nina" > wrote in message

>> If you do this, the big trick is to shred the zucchini and then
>> lightly salt it, and leave it for about 15-30 minutes, and then
>> squeeze the water out of it. Zucchini is very watery and so won't
>> crisp unless you do this.

>> Then add a beaten egg, salt and pepper, and some parmesan cheese if
>> desired, and fry like a potato cake.

>I disliked squash for many years, but I've been experimenting with better
>prep methods. Yours is certainly a winner. I don't like the watery glop
>that most become.

Well maybe buy dry-farmed zucchini.

Seriouesly, zucchini doesn't even need to be cooked, if it's
fresh. Slice it and put it on a salad. Or cook it minimally
(30 seconds) adding it to a pot of boiling pasta right before the
pasta is done. If it's watery, something is wrong.

Steve

On Sat, 27 Dec 2008 21:00:47 -0600, Damsel in dis Dress
> wrote:


>See, the sweet stuff on the squash doesn't appeal to me at all. It
>seems so sweet on its own. Nothing personal ....
>
>Thank you,
>Carol

I have a recipe from the Greens Cookbook in which a butternut squash
is sliced, sauteed in olive oil, then layered with Fontina
cheese...then has a tomato sauce with it. I forget if it is layered
with the tomato sauce as well....I will have to look it up.
I have made it, and it is very, very good.

Would that appeal to you?

Christine

On Sat, 27 Dec 2008 19:55:19 -0700, Gloria P >
wrote:

>Damsel in dis Dress wrote:
>
>> I had forgotten that zucchini was squash! I love it cooked on the
>> grill. I especially like the yellow ones. Or do those have another
>> name?
>
>There are green and golden zucchini, but there is also a paler yellow
>variety, often with a crooked neck and slightly "warty" skin.
>
>They are called "crookneck" or just "summer squash". They are more
>watery than zucchini and have larger seeds, but they are kind of
>buttery flavored.
>
>They are all interchangeable in recipes.

Buttery is good!

>Another interesting summer squash is "patty pan". It is creamy white
>in color, round and flattened with a scalloped edge and a small seed
>cavity in the middle. They are often seen in the stores in very tiny
>size and can be sauteed in butter, whole. If you grow them yourself,
>it's very hard to see them among the leaves till they get quite a bit
>bigger. Those need to be sliced before cooking. Mild flavor.

That sounds worth trying.

I'm getting lots of good ideas. Thank you everyone! So far, the only
thing I'm not willing to try is the syrup. <G>

Carol, who's not really grinning right now

On Sat, 27 Dec 2008 19:27:20 -0600, Damsel in dis Dress
> wrote:

>On Sat, 27 Dec 2008 18:48:52 -0600, "modom (palindrome guy)"
> wrote:
>
>>I have a small casserole in the oven right now with butternut squash
>>in it. I quartered and seeded it and zapped it a few minutes in the
>>microwave till it was soft enough to scrape it out of the skin. Then
>>I mashed it with some salt, powdered chipotle, butter and fresh orange
>>juice.
>>
>>It's roasting along side some root vegetables at 325F.
>>
>>I have no guarantee that it'll turn out okay, but it might.
>
>This is a new way of making it for you? I do like the way you
>seasoned it. I'll give it a try. Thanks!
>
Yes, it was new to me. Mostly. The flavor was okay, but it left me
wanting more of...something else. It was like a warm up for another
application, but I don't know what the something else ought to be.
Cream comes to mind right now.

>>The bigass T-bone I'm going to sear in a skillet and finish in the
>>oven and the pan sauce (wine, demiglace, French mustard) I'll make as
>>the steak rests will most likely distract me from the squash, anyway.
>
>*******!
>
>Carol, who WANTS that steak

The steak was a wonder. It was big enough to feed three of us (D, our
daughter and myself) Grass-fed, it had to be cooked rare. I'm making
a stock from the bone and some previous (anemic) beef stock as I type
this. Grass-fed T-bones for everybody!

But the roasted root vegetbles -- diced turnips, potato, onion, fennel
bulb -- were the surprise hit tonight. After they'd had an hour or so
at 350 in the oven with salt and butter, I dressed them with a 60/40
blend of yogurt and prepared horseradish. They almost made winter
okay for a while.

Oh my.
--

modom

On Sun, 28 Dec 2008 03:06:14 +0000 (UTC),
(Steve Pope) wrote:

>Well maybe buy dry-farmed zucchini.
>
>Seriouesly, zucchini doesn't even need to be cooked, if it's
>fresh. Slice it and put it on a salad. Or cook it minimally
>(30 seconds) adding it to a pot of boiling pasta right before the
>pasta is done. If it's watery, something is wrong.

Never occured to me to eat it raw. I'll give it a shot. Thanks!

Carol

--
Change JamesBond to his agent number to reply.

On Sat, 27 Dec 2008 20:06:21 -0700, Christine Dabney
> wrote:

>I have a recipe from the Greens Cookbook in which a butternut squash
>is sliced, sauteed in olive oil, then layered with Fontina
>cheese...then has a tomato sauce with it. I forget if it is layered
>with the tomato sauce as well....I will have to look it up.
>I have made it, and it is very, very good.
>
>Would that appeal to you?

Damn straight, it would! Thanks for your help.

Carol

Damsel in dis Dress wrote:
> On Sat, 27 Dec 2008 19:47:42 -0700, Gloria P >
> wrote:

>
>> Winter squash, butternut, buttercup, acorn, etc. is my favorite
>> because it lends itself well to butter and brown sugar or maple
>> syrup, either baked in the cavity or mashed and added. A touch
>> of cinnamon or nutmeg or allspice isn't bad, either.
>
> See, the sweet stuff on the squash doesn't appeal to me at all. It
> seems so sweet on its own. Nothing personal ....
>



No offense taken. I admit to a sweet tooth.

gloria p

Damsel in dis Dress > wrote in
:

> On Sun, 28 Dec 2008 03:06:14 +0000 (UTC),
> (Steve Pope) wrote:
>
>>Well maybe buy dry-farmed zucchini.
>>
>>Seriouesly, zucchini doesn't even need to be cooked, if it's
>>fresh. Slice it and put it on a salad. Or cook it minimally
>>(30 seconds) adding it to a pot of boiling pasta right before the
>>pasta is done. If it's watery, something is wrong.
>
> Never occured to me to eat it raw. I'll give it a shot. Thanks!
>


I *never* eat it 'cooked'. If anything, it gets a few seconds tossed around
in a searing hot wok, and is then dished up.

I've been to places where the people have served up steamed Zucchini, and
it had the texture of runny snot.

They absolutely 'killed' it!!


--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your home,
though it will not be where you left it.

On Sat, 27 Dec 2008 22:50:02 -0600, Damsel in dis Dress
> shouted from the highest rooftop:

>On Sun, 28 Dec 2008 03:06:14 +0000 (UTC),
>(Steve Pope) wrote:
>
>>Well maybe buy dry-farmed zucchini.
>>
>>Seriouesly, zucchini doesn't even need to be cooked, if it's
>>fresh. Slice it and put it on a salad. Or cook it minimally
>>(30 seconds) adding it to a pot of boiling pasta right before the
>>pasta is done. If it's watery, something is wrong.
>
>Never occured to me to eat it raw. I'll give it a shot. Thanks!

A hint about choosing zucchini. Try and pick smallish ones - five
inches or less if possible - look for a firm, deep green skin and
avoid any with ridges runing down along the skin because the raw
zucchini can be bitter.


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

Damsel in dis Dress > wrote:

>(Steve Pope) wrote:

>>Well maybe buy dry-farmed zucchini.

>>Seriouesly, zucchini doesn't even need to be cooked, if it's
>>fresh. Slice it and put it on a salad. Or cook it minimally
>>(30 seconds) adding it to a pot of boiling pasta right before the
>>pasta is done. If it's watery, something is wrong.

>Never occured to me to eat it raw. I'll give it a shot. Thanks!

I was unaware of this possibility myself, until some years ago
I was at an airport bar in Hawaii and ordered a hamburger.
They asked "do you want all the veggies", and I said yes, and
places on this hamburger was a tall stack of shredded carrot
and zucchini. And it was just fine.

Steve

bob > wrote:
>A hint about choosing zucchini. Try and pick smallish ones - five
>inches or less if possible - look for a firm, deep green skin

Okay so far

> and avoid any with ridges runing down along the skin because
> the raw zucchini can be bitter.

Whoa. I love ridged zucchini and seek it out. It is more
flavorful. Maybe more bitter raw, I'll have to investigate that.
But I select the ridged ones for oven-roasted zucchini circles,
a standard preparation in Campania.

(I guess they're not "circles" if it's ridges, something more
like a lockwasher....)

Steve

On Sun, 28 Dec 2008 17:58:13 +1300, bob >
wrote:

>A hint about choosing zucchini. Try and pick smallish ones - five
>inches or less if possible - look for a firm, deep green skin and
>avoid any with ridges runing down along the skin because the raw
>zucchini can be bitter.

Thank you very much. I'm becoming less clueless by the hour!

Carol

On Sun, 28 Dec 2008 05:04:52 +0000 (UTC),
(Steve Pope) wrote:

>Damsel in dis Dress > wrote:
>
>>(Steve Pope) wrote:
>
>>>Well maybe buy dry-farmed zucchini.
>
>>>Seriouesly, zucchini doesn't even need to be cooked, if it's
>>>fresh. Slice it and put it on a salad. Or cook it minimally
>>>(30 seconds) adding it to a pot of boiling pasta right before the
>>>pasta is done. If it's watery, something is wrong.
>
>>Never occured to me to eat it raw. I'll give it a shot. Thanks!
>
>I was unaware of this possibility myself, until some years ago
>I was at an airport bar in Hawaii and ordered a hamburger.
>They asked "do you want all the veggies", and I said yes, and
>places on this hamburger was a tall stack of shredded carrot
>and zucchini. And it was just fine.

That sounds so strange! I'm willing to try it, though, if I discover
that I like raw zucchini.

Carol

blake murphy wrote:

> On Sat, 27 Dec 2008 09:26:28 -0500, Mr. Bill wrote:
>
> > On Sat, 27 Dec 2008 09:10:33 -0500, Goomba >
> > wrote:
> >
> > > What in the world makes people so picky and do they ever just
> > > decide to get over it because of the nuisance it causes?
> >
> > It is all about control......look at me and look at my demands.
> > Simple as that.
>
> why would you say that? even aside from genuine allergies, why should
> someone eat something they don't like? to submit to your 'power'?

I don't eat onions. Period. If I can tell there are onions in something
I either pick them out (if possible) or don't eat the dish. Now, I
don't make a big deal out of it, and I don't insist that food be cooked
without them. It's not like I will starve or anything.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Chili is a fine dea. Or Jambalaya, or a baked pasta dish. Something
you make a whole big pot of and let people serve themselves.


Why dont you "never" cook fish?

Lass

Lass Chance_2 wrote:
> Chili is a fine dea. Or Jambalaya, or a baked pasta dish. Something
> you make a whole big pot of and let people serve themselves.
>
>
> Why dont you "never" cook fish?
>
> Lass
>

I've done a chili bar on a couple of occasions. A big pot full of
mildly spiced shredded beef chili with bowls at one end of the table,
with various add-ons further along, including shredded cheese, refried
beans, sliced jalapenos, sour cream, sliced black olives, diced onions
and tomatoes, shredded cabbage, fresh salsa, lime wedges, tortilla chips
and soft flour tortillas.

The only complaint I've ever gotten was that the bowls needed to be bigger.

On Dec 28, 11:22*am, (Lass Chance_2) wrote:
> Chili is a fine dea. *Or Jambalaya, or a baked pasta dish. *Something
> you make a whole big pot of and let people serve themselves.
>
> Why dont you "never" cook fish?
>
> Lass

I don't usually eat seafood myself, and the smell of it really just
isn't pleasant to me. Hubby loves seafood, and often orders it when
we eat out. Even then the smell of it is often enough to upset my
stomach, but i say nothing since he's nice enough not to complain
about me not wanting it in the house. When i travel he eats seafood
almost every day while i'm gone, just because he can do so and totally
enjoy it. It probably has to do with growing up in Newfoundland, and
when i was a kid everyone in the area either fished or worked at the
fish processing plant. Sometimes it felt like the smell was
everywhere, and my parents cooked fish fairly often. Even then i
rarely ate it. Now i can eat a few shrimp, or a few bits of scallop,
and on rare occasion a very very fresh piece of cod (caught that day
fresh) but that's about as far as it goes. Generally, no swimmy things
for me.

Sheldon wrote

> I don't cater to guest's weird food preferences. When I invite
people
> I inform them of the menu and ask if they'd like to partake, if not
> there is no negotiating, they are free to decline. And I do not

Phone call from Sheldon "You don't like spare ribs? OK, you can GTFO."
--
Vilco
Think pink, drink rose'

On Sat, 27 Dec 2008 20:13:36 -0500, Nina wrote:

> On Sat, 27 Dec 2008 18:57:12 -0600, Damsel in dis Dress
> > wrote:
>
>>On Sat, 27 Dec 2008 19:52:33 -0500, Goomba >
>>wrote:
>>
>>>saute in butter: zucchini slices, sliced onions and granny smith or
>>>golden delicious apple slices until all tender. A little salt and pepper
>>>to taste. AMAZING combination.
>>
>>Thank you!
>>
>>I had forgotten that zucchini was squash! I love it cooked on the
>>grill. I especially like the yellow ones. Or do those have another
>>name?
>
> The pale yellow ones are usually (around here anyway) called summer
> squash. Recently there have occasionally also been deep golden ones
> that are another variety; I forget what they're called, but they're
> even better.
>

that's what i was thinking, also. shaped kinda like a bowling pin?

your pal,
blake

Jean B. wrote:
> Gloria P wrote:

>> I would send a child away from the table without additional food,
>> but I would never serve the refused food cold for another meal.
>> That's a nasty power play. There are some foods that some folks
>> dislike and no amount of that kind of punishment will make them
>> change their taste.
>>
>> gloria p
>
> That's what my mom did. Most memorable was the cold, lumpy Cream of
> Wheat cereal.

My mother had her quirks, but she never did anything like that. She
encouraged us to try everything, but if we did not like it, we did not
have to eat it. Family dining should be enjoyable, it should not be
torture, or a time that a child tries to avoid. You poor kids!

Becca

Bob Muncie wrote:

> Anyway, the rule when my sons were growing up was "At least try one
> bite". If you don't like it, you don't have to eat it. And wouldn't you
> know, they inherited their mother's taste buds. All three of them would
> probably be happy with about ten different meals for each breakfast,
> lunch, and dinner. If I even want to make something as "out there" as a
> Reuben sandwich, I have to do it on weekends, and likely eat alone. Lord
> help me if I make the house smell like sauerkraut and short ribs. I'd
> hear about it for the next 24 hours.

My oldest son and I will eat anything, or at least try it. My youngest
son is just like his dad, very picky. Nothing wrong with that, it is
their choice.

Becca

Sheldon wrote:

> restrictions, not even for medical reasons... people who require
> special food considerations can dine elsewhere and ruin someone elses
> dinner with their constant food prefererence commentary and attempts
> at proselytization... as far as I'm concerned these are rude boors who
> use their adopted eating styles to control. And anyway, why should I
> feel obligated to cook vegetarian for them, they won't cook meat for
> me.


True enough. My brother's son and daughter in law are vegetarians. When
they come to visit my brother he has to buy and prepare special food for
them. When he goes to their place he gets vegetarian food. If he wants
meat he has to get it and cook it himself. One time he was cooking a
steak on the BBQ and made the mistake of using the same implement on his
steak and on their veggie burgers. It seems to be a one way street with
vegetarians expecting people to cater to them but they don't cater to
people with omnivours.