If the flavor is delicate, why would you mix tomatoes into a recipe? Would
the tomato flavor not overpower the squash? I should think that a soft saute
with some garlic (preferably chopped fresh garlic-from the whole plant-not
the dried stuff from the stupidmarket) and fresh dill be more preferable?


(Can't wait the hear Andy's response).

On Thu, 28 Jul 2011 16:35:46 -0400, "Kswck" >
wrote:

>If the flavor is delicate, why would you mix tomatoes into a recipe? Would
>the tomato flavor not overpower the squash? I should think that a soft saute
>with some garlic (preferably chopped fresh garlic-from the whole plant-not
>the dried stuff from the stupidmarket) and fresh dill be more preferable?
>
>
>(Can't wait the hear Andy's response).
>
>

I don't find that fresh tomatoes shoulder aside the zucchini flavor. I
would think that dill would be a rather startling flavoring for
zucchini. I can see dill with carrots. I would use basil for
zucchini instead. Saute onion, garlic and zucchini until tender and a
little bit browned (sweetens everything) add fresh tomatoes and basil
and cook until tomatoes begin to soften. Salt and pepper of course.

I use zucchini in a hot dish that I prepare that has breakfast
sausage, ground beef and other things as well as diced, canned
tomatoes. The zucchini flavor is a part of the dish. I've tried
preparing it without zucchini during the winter when prices were sky
high and it just wasn't the same.
Janet US

"Kswck" > wrote in message
...
> If the flavor is delicate, why would you mix tomatoes into a recipe? Would
> the tomato flavor not overpower the squash? I should think that a soft
> saute with some garlic (preferably chopped fresh garlic-from the whole
> plant-not the dried stuff from the stupidmarket) and fresh dill be more
> preferable?
>

The two flavors are highly complimentary.

Paul

Kswck > wrote:

>If the flavor is delicate, why would you mix tomatoes into a recipe? Would
>the tomato flavor not overpower the squash? I should think that a soft saute
>with some garlic (preferably chopped fresh garlic-from the whole plant-not
>the dried stuff from the stupidmarket) and fresh dill be more preferable?

I agree with those who say that dill and zucchini is not a natural
flavor combination.

I see two general ways of using zucchini. One is included them in a dish
which then exhibits a mild zucchini flavor, and not to worry about it
not being more prominent. The second is to concentrate their flavor by
drying them (in a low oven is how I have done it, there may be
other ways). In this method, the only other necessary flavors
are olive oil and salt but it is also traditional to include
just the right amount of anchovy.

Of course some zucchini are more flavorful than others.

Steve

"Paul M. Cook" > wrote in message
...
>
> "Kswck" > wrote in message
> ...
>> If the flavor is delicate, why would you mix tomatoes into a recipe?
>> Would the tomato flavor not overpower the squash? I should think that a
>> soft saute with some garlic (preferably chopped fresh garlic-from the
>> whole plant-not the dried stuff from the stupidmarket) and fresh dill be
>> more preferable?
>>
>
> The two flavors are highly complimentary.
>

Tomato and zuke that is.

Paul

"Paul M. Cook" > wrote in message
...
>
> "Paul M. Cook" > wrote in message
> ...
>>
>> "Kswck" > wrote in message
>> ...
>>> If the flavor is delicate, why would you mix tomatoes into a recipe?
>>> Would the tomato flavor not overpower the squash? I should think that a
>>> soft saute with some garlic (preferably chopped fresh garlic-from the
>>> whole plant-not the dried stuff from the stupidmarket) and fresh dill be
>>> more preferable?
>>>
>>
>> The two flavors are highly complimentary.
>>
>
> Tomato and zuke that is.

Yes. The Hibernia Diner in NJ makes a stewed zucchini in tomato sauce. The
waitress tried to talk me out of ordering it saying it was an acquired
taste. I loved it! But I think it was loaded with sugar or something
because it spiked my blood sugar very badly.

I never was able to recreate that recipe. Not long after I had this dish
the first time, my husband's aunt gave me the recipe box of some elderly
relative that died. She thought I would like it. This person collected
stewed zucchini recipes. She had over 200 different recipes. I tried
several dozen of them. None had that same taste. Not even close. I gave
up.

"Julie Bove" > wrote in message
...
>
> "Paul M. Cook" > wrote in message
> ...
>>
>> "Paul M. Cook" > wrote in message
>> ...
>>>
>>> "Kswck" > wrote in message
>>> ...
>>>> If the flavor is delicate, why would you mix tomatoes into a recipe?
>>>> Would the tomato flavor not overpower the squash? I should think that a
>>>> soft saute with some garlic (preferably chopped fresh garlic-from the
>>>> whole plant-not the dried stuff from the stupidmarket) and fresh dill
>>>> be more preferable?
>>>>
>>>
>>> The two flavors are highly complimentary.
>>>
>>
>> Tomato and zuke that is.
>
> Yes. The Hibernia Diner in NJ makes a stewed zucchini in tomato sauce.
> The waitress tried to talk me out of ordering it saying it was an acquired
> taste. I loved it! But I think it was loaded with sugar or something
> because it spiked my blood sugar very badly.
>

Almost all restaurants load tomato sauce up with sugar. I typically can't
order it.

> I never was able to recreate that recipe. Not long after I had this dish
> the first time, my husband's aunt gave me the recipe box of some elderly
> relative that died. She thought I would like it. This person collected
> stewed zucchini recipes. She had over 200 different recipes. I tried
> several dozen of them. None had that same taste. Not even close. I gave
> up.

You can always ask for the recipe. You'd be surprised how happy they are to
share them, typically.

Paul

On Thu, 28 Jul 2011 20:41:13 -0700, "Paul M. Cook" >
wrote:

>
>"Julie Bove" > wrote in message
...
>>
>> "Paul M. Cook" > wrote in message
>> ...
>>>
>>> "Paul M. Cook" > wrote in message
>>> ...
>>>>
>>>> "Kswck" > wrote in message
>>>> ...
>>>>> If the flavor is delicate, why would you mix tomatoes into a recipe?
>>>>> Would the tomato flavor not overpower the squash? I should think that a
>>>>> soft saute with some garlic (preferably chopped fresh garlic-from the
>>>>> whole plant-not the dried stuff from the stupidmarket) and fresh dill
>>>>> be more preferable?
>>>>>
>>>>
>>>> The two flavors are highly complimentary.
>>>>
>>>
>>> Tomato and zuke that is.
>>
>> Yes. The Hibernia Diner in NJ makes a stewed zucchini in tomato sauce.
>> The waitress tried to talk me out of ordering it saying it was an acquired
>> taste. I loved it! But I think it was loaded with sugar or something
>> because it spiked my blood sugar very badly.
>>
>
>Almost all restaurants load tomato sauce up with sugar. I typically can't
>order it.
>
>> I never was able to recreate that recipe. Not long after I had this dish
>> the first time, my husband's aunt gave me the recipe box of some elderly
>> relative that died. She thought I would like it. This person collected
>> stewed zucchini recipes. She had over 200 different recipes. I tried
>> several dozen of them. None had that same taste. Not even close. I gave
>> up.
>
>You can always ask for the recipe. You'd be surprised how happy they are to
>share them, typically.

There is no such thing as a recipe per se for summer squash... summer
squash is the tofu of veggies... like topping bread/pizza crust, add
plain butter or whatever ingredients you like. Summer squash is
merely a pot filler, a cook's canvas.

Last night's dinner with four types of zuke, and about a dozen other
veggies, herbs, spices, seasonings, and a large can of crushed
tomatoes.... delicious:
http://i53.tinypic.com/286suvk.jpg

Tonight with pasta:
http://i56.tinypic.com/2co1t74.jpg

Add meat too, braised pork chops, saw-seege, chicken, even shellfish
works.

Nothing is measured, there's absolutely no reason to... the only
determinate factor is the size of the pot.... when I found four more
large squash I simply poured everything into a larger pot.

On Thu, 28 Jul 2011 16:35:46 -0400, Kswck wrote:

> If the flavor is delicate, why would you mix tomatoes into a recipe? Would
> the tomato flavor not overpower the squash? I should think that a soft saute
> with some garlic (preferably chopped fresh garlic-from the whole plant-not
> the dried stuff from the stupidmarket) and fresh dill be more preferable?
>
> (Can't wait the hear Andy's response).

don't cook zucchini very much but yellow squash is usually sliced in
half-moons and cooked in butter and olive oil with some browned chopped
onion. a little lemon juice to finish. (it's pretty good as a room-temp
leftover as well.)

your pal,
blake

In article >,
"Kswck" > wrote:

> If the flavor is delicate, why would you mix tomatoes into a recipe? Would
> the tomato flavor not overpower the squash? I should think that a soft saute
> with some garlic (preferably chopped fresh garlic-from the whole plant-not
> the dried stuff from the stupidmarket) and fresh dill be more preferable?
>
>
> (Can't wait the hear Andy's response).

I wouldn't describe it as delicate. More like tasteless. The addition
of tomato puts flavor to the substance. Shredded zucchini in chocolate
cake adds moisture and no flavor. Yet another way to get rid of excess
zucchini and feel virtuous for not just chucking it.
--
Barb,
http://web.me.com/barbschaller July 27, 2011. Read it and weep.

On 7/31/2011 1:19 PM, Melba's Jammin' wrote:
> In >,
> > wrote:
>
>> If the flavor is delicate, why would you mix tomatoes into a recipe? Would
>> the tomato flavor not overpower the squash?

>
> I wouldn't describe it as delicate. More like tasteless. The addition
> of tomato puts flavor to the substance. Shredded zucchini in chocolate
> cake adds moisture and no flavor. Yet another way to get rid of excess
> zucchini and feel virtuous for not just chucking it.


I make zucchini bread. James Beard's recipe makes two loaves. They
freeze very well and are great for breakfast with cream cheese. I do
modify his recipe by subbing 1/2 cup of applesauce for half the oil
called for.


gloria p

On Sun, 31 Jul 2011 14:19:19 -0500, Melba's Jammin'
> wrote:

> In article >,
> "Kswck" > wrote:
>
> > If the flavor is delicate, why would you mix tomatoes into a recipe? Would
> > the tomato flavor not overpower the squash? I should think that a soft saute
> > with some garlic (preferably chopped fresh garlic-from the whole plant-not
> > the dried stuff from the stupidmarket) and fresh dill be more preferable?
> >
> >
> > (Can't wait the hear Andy's response).
>
> I wouldn't describe it as delicate. More like tasteless. The addition
> of tomato puts flavor to the substance. Shredded zucchini in chocolate
> cake adds moisture and no flavor. Yet another way to get rid of excess
> zucchini and feel virtuous for not just chucking it.

I like zucchini bread too.

--

Today's mighty oak is just yesterday's nut that held its ground.

"Melba's Jammin'" > ha scritto nel messaggio

> I wouldn't describe it as delicate. More like tasteless. The addition
> of tomato puts flavor to the substance. Shredded zucchini in chocolate
> cake adds moisture and no flavor. Yet another way to get rid of excess
> zucchini and feel virtuous for not just chucking it.

I can give you an alternative that isn't tasteless! I made it yesterday.
First you have to make Ranee's Harissa and I think mine is hotter than hers,
so quantities could vary.

Harissa by Ranèe

20 small, dried red chiles

6 cloves of garlic, peeled

1/2 teaspoon salt

1 1/2 tablespoons toasted cumin seed

1 tablespoon toasted coriander seed

1/2 teaspoon ground cayenne powder

juice of one lemon

1/4 cup extra virgin, cold pressed olive oil

Soak the chiles in hot water for about an hour. Get all the other
ingredients ready while they soak. Pour off the water and set aside.

Traditionally, you'd use a mortar and pestle and grind the garlic with the
salt to make a paste, then add the drained peppers, the spices, grind those
down and add the lemon juice to make into a slurry, then drizzle the oil
into your mix and grind the whole thing into a thin paste.

Melt 1 Tbsp butter with 1 tabsp her harissa in a frying pan. Add 1/2 onion
cut across in slices and 1 or 2 zucchine split and cut in 1 cm slices.
Sprinkle with salt. Cook slowly covered stirring to mix once in a while.
Cook till quite done.

I planned on refrigerating all but one serving, but ended up eating the
whole thing and ditcheing the rest of the meal.

>Kswck wrote:
>
>If the flavor is delicate, why would you mix tomatoes into a recipe?

Tomatoes and other flavorful/zesty ingredients are used to asccompany
summer squash for exactly the same reason flavorful and zesty
ingredients are used to accompany tofu. Only rabbits nibble summer
squash plain.

On Mon, 01 Aug 2011 16:46:32 -0400, Brooklyn1 <Gravesend1> wrote:

>
> >Kswck wrote:
> >
> >If the flavor is delicate, why would you mix tomatoes into a recipe?
>
> Tomatoes and other flavorful/zesty ingredients are used to asccompany
> summer squash for exactly the same reason flavorful and zesty
> ingredients are used to accompany tofu. Only rabbits nibble summer
> squash plain.

I must be a rabbit then, because I like them lightly steamed with a
little butter - maybe some parm if I get fancy.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Mon, 01 Aug 2011 14:36:35 -0700, sf > wrote:

>
>On Mon, 01 Aug 2011 16:46:32 -0400, Brooklyn1 <Gravesend1> wrote:
>
>>
>> >Kswck wrote:
>> >
>> >If the flavor is delicate, why would you mix tomatoes into a recipe?
>>
>> Tomatoes and other flavorful/zesty ingredients are used to asccompany
>> summer squash for exactly the same reason flavorful and zesty
>> ingredients are used to accompany tofu. Only rabbits nibble summer
>> squash plain.
>
>I must be a rabbit then, because I like them lightly steamed with a
>little butter - maybe some parm if I get fancy.

RU saying U fornicate like a rabbit?

On Mon, 01 Aug 2011 18:14:05 -0400, Brooklyn1 <Gravesend1> wrote:

> On Mon, 01 Aug 2011 14:36:35 -0700, sf > wrote:
>
> >
> >On Mon, 01 Aug 2011 16:46:32 -0400, Brooklyn1 <Gravesend1> wrote:
> >
> >>
> >> >Kswck wrote:
> >> >
> >> >If the flavor is delicate, why would you mix tomatoes into a recipe?
> >>
> >> Tomatoes and other flavorful/zesty ingredients are used to asccompany
> >> summer squash for exactly the same reason flavorful and zesty
> >> ingredients are used to accompany tofu. Only rabbits nibble summer
> >> squash plain.
> >
> >I must be a rabbit then, because I like them lightly steamed with a
> >little butter - maybe some parm if I get fancy.
>
> RU saying U fornicate like a rabbit?

You said only rabbits eat them plain. I said I eat them plain and now
I'll add that you're a lamebrain. I'm a poet too.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Mon, 01 Aug 2011 16:21:30 -0700, sf > wrote:

>On Mon, 01 Aug 2011 18:14:05 -0400, Brooklyn1 <Gravesend1> wrote:
>
>> On Mon, 01 Aug 2011 14:36:35 -0700, sf > wrote:
>>
>> >
>> >On Mon, 01 Aug 2011 16:46:32 -0400, Brooklyn1 <Gravesend1> wrote:
>> >
>> >>
>> >> >Kswck wrote:
>> >> >
>> >> >If the flavor is delicate, why would you mix tomatoes into a recipe?
>> >>
>> >> Tomatoes and other flavorful/zesty ingredients are used to asccompany
>> >> summer squash for exactly the same reason flavorful and zesty
>> >> ingredients are used to accompany tofu. Only rabbits nibble summer
>> >> squash plain.
>> >
>> >I must be a rabbit then, because I like them lightly steamed with a
>> >little butter - maybe some parm if I get fancy.
>>
>> RU saying U fornicate like a rabbit?
>
>You said only rabbits eat them plain. I said I eat them plain and now
>I'll add that you're a lamebrain. I'm a poet too.

Rhymes with FORNICATE:
abdicate, abnegate, abrogate, acclimate, acerbate, acetate, activate,
actuate, acylate, adsorbate, advocate, adulate, adumbrate, aggravate,
aggregate, agitate, allocate, altercate, ambulate, amputate, animate,
annotate, annulate, antedate, antiquate, apartheid, apostate,
approbate, arbitrate, arcuate, arrogate, aspirate, auscultate,
automate, aviate, bantamweight, Bering Strait, bifurcate,
billingsgate, bipinnate, boilerplate, bombinate, brachiate, buffer
state, cabinmate, cachinnate, calculate, calibrate, caliphate,
candidate, cannulate, cantillate, capitate, captivate, carbonate,
carbon-date, carinate, carload rate, castigate, catenate, cavitate,
celebrate, cerebrate, chlorinate, circinate, circulate, city-state,
client state, cogitate, colligate, collimate, collocate, commentate,
commutate, compensate, complicate, concentrate, condensate,
confiscate, conglobate, conjugate, consecrate, constellate,
consternate, constipate, consummate, contemplate, copperplate,
copulate, coronate, correlate, corrugate, coruscate, counterweight,
crepitate, criminate, cruciate, cucullate, culminate, cultivate,
cumulate, cuneate, cupulate, cuspidate, cyclamate, Davis Strait,
deaerate, decimate, decollate, decorate, decussate, defalcate,
defecate, deflagrate, dehydrate, delegate, demarcate, demonstrate,
denigrate, Denmark Strait, depilate, deviate, deprecate, depredate,
derivate, derogate, desecrate, desiccate, designate, desolate,
desquamate, detonate, devastate, deviate, digitate, diplomate,
discarnate, dislocate, dissertate, dissipate, distillate, divagate,
dominate, double date, edentate, educate, elevate, elongate, eluate,
emanate, emigrate, emirate, emulate, enervate, ephorate, escalate,
estimate, estivate, excavate, exchange rate, exculpate, execrate,
expiate, explicate, expurgate, exsiccate, extirpate, extricate,
exudate, fabricate, fascinate, fashion plate, featherweight,
fecundate, federate, fenestrate, festinate, fibrillate, first estate,
flagellate, flocculate, fluctuate, fluoridate, foliate, formulate,
fourth estate, fractionate, fragmentate, fulminate, fumigate,
fustigate, geminate, generate, germinate, glaciate, Golden Gate,
graduate, granulate, gratulate, gravitate, heavyweight, hebetate,
herniate, hesitate, hibernate, Hudson Strait, hundredweight,
hyphenate, ideate, imamate, imbricate, imitate, immigrate, immolate,
impetrate, implicate, imprecate, impregnate, incarnate, increate,
incubate, inculcate, inculpate, incurvate, indagate, indicate,
indurate, infiltrate, in-line skate, in-migrate, innervate, innovate,
insensate, ins****ate, instigate, insulate, interstate, intestate,
intimate, intonate, intraplate, inundate, invocate, iodate, irrigate,
irritate, isolate, iterate, jubilate, juniorate, lacerate, laminate,
Latinate, laureate, legislate, levigate, levitate, liberate, license
plate, liquidate, litigate, littermate, lubricate, macerate,
machinate, magistrate, marginate, margravate, marinate, masticate,
masturbate, maturate, mediate, medicate, meditate, meliorate,
menstruate, microstate, micturate, middleweight, militate, mithridate,
mitigate, moderate, modulate, motivate, multistate, mutilate,
nation-state, nauseate, navigate, neonate, nictitate, niobate,
nominate, numerate, obfuscate, objurgate, obligate, obovate, obviate,
on a plate, operate, opiate, orchestrate, ordinate, oscillate,
osculate, out-migrate, out-of-date, overstate, overweight, ovulate,
paginate, palliate, palpitate, paperweight, patinate, peculate,
penetrate, pennyweight, percolate, perennate, perforate, permeate,
perpetrate, personate, police state, pollinate, populate, postulate,
potentate, predicate, procreate, profligate, promulgate, propagate,
prorogate, pullulate, pulmonate, punctuate, quantitate, rabbinate,
radiate, real estate, recreate, re-create, reinstate, relegate,
relocate, remonstrate, renovate, replicate, reprobate, resonate,
retardate, retranslate, roller-skate, roseate, rubricate, ruinate,
ruminate, runagate, running mate, rusticate, sagittate, salivate,
sanitate, satiate, saturate, scintillate, second-rate, segregate,
self-portrait, separate, sequestrate, seriate, sibilate, silver plate,
simulate, sinuate, situate, speculate, spoliate, stablemate, starting
gate, steady state, stimulate, stipulate, strangulate, stridulate,
stylobate, subjugate, sublimate, subrogate, subulate, suffocate,
sultanate, Sunda Strait, supplicate, surrogate, syncopate, syndicate,
tablemate, tabulate, target date, terminate, tessellate, tête-à-tête,
thirty-eight, titillate, titivate, tolerate, transmigrate, transudate,
tribulate, tribunate, trifurcate, trilobate, tripinnate, triplicate,
tunicate, turbinate, ulcerate, ululate, umbellate, uncinate,
underrate, understate, underweight, undulate, ungulate, urinate,
vaccinate, vacillate, validate, valuate, variate, vegetate, venerate,
ventilate, vertebrate, vicarate, vindicate, violate, vitiate, water
gate, Watergate, welfare state, welterweight.

On Jul 29, 9:18*am, Brooklyn1 <Gravesend1> wrote:
> On Thu, 28 Jul 2011 20:41:13 -0700, "Paul M. Cook" >
> wrote:
>
>
> >"Julie Bove" > wrote in message
> >
> >> Yes. *The Hibernia Diner in NJ makes a stewed zucchini in tomato sauce.
> >> The waitress tried to talk me out of ordering it saying it was an acquired
> >> taste. *I loved it! *
>
> >> I never was able to recreate that recipe. *
>
> >You can always ask for the recipe. *You'd be surprised how happy they are to
> >share them, typically.
>
> There is no such thing as a recipe per se for summer squash... summer
> squash is the tofu of veggies... like topping bread/pizza crust, add
> plain butter or whatever ingredients you like. *Summer squash is
> merely a pot filler, a cook's canvas.
>
>
Really???????????? It's a frequent side dish here in the South.
Small, tender yellow crookneck squash is best and cut up into small
pieces. A larger onion chopped and all is thrown into a skillet with
a bit of butter and a smidge of bacon grease, salt, and a good amount
of fresh ground pepper. Cover and let cook down until both squash and
onion are tender. Remove the lid and let liquid cook out until almost
dry but this will still be a nice moist dish. Serve immediately.

i like it from barely cooked with just a bit of pepper to in tehe moxt
complicated dish possible, never ate squash i didn't like, Lee
"sf" > wrote in message
...
>
> On Mon, 01 Aug 2011 16:46:32 -0400, Brooklyn1 <Gravesend1> wrote:
>
>>
>> >Kswck wrote:
>> >
>> >If the flavor is delicate, why would you mix tomatoes into a recipe?
>>
>> Tomatoes and other flavorful/zesty ingredients are used to asccompany
>> summer squash for exactly the same reason flavorful and zesty
>> ingredients are used to accompany tofu. Only rabbits nibble summer
>> squash plain.
>
> I must be a rabbit then, because I like them lightly steamed with a
> little butter - maybe some parm if I get fancy.
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

On Aug 1, 11:12*am, Janet Bostwick > wrote:
>
> Another way to do zucchini (summer squash) *Slice both green and
> yellow zucchini, red bell pepper and onion. *(about the same thickness
> for all) *Put the veggies in a plastic bag with minced garlic, salt
> and pepper. *Drizzle with olive oil. *Close bag and toss to coat
> everything and allow to stand for about an hour so the garlic and
> onion taste mingles. *
> Fire up the outdoor grill. *Pour the veggies into one of those
> perforated pans for grilling. *Place pan over medium heat and toss
> contents occasionally until veggies are tender. *Makes a gorgeous side
> dish with all the different colored veggies. *
> This method beats threading kabobs.

I do this a lot, I also add whole mushrooms and sometimes cubed
eggplant...whatever you like. It's nice to add some
herbs in with the marinade as well.

On Aug 1, 11:12*am, Janet Bostwick > wrote:
>
> Another way to do zucchini (summer squash) *Slice both green and
> yellow zucchini, red bell pepper and onion. *(about the same thickness
> for all) *Put the veggies in a plastic bag with minced garlic, salt
> and pepper. *Drizzle with olive oil. *Close bag and toss to coat
> everything and allow to stand for about an hour so the garlic and
> onion taste mingles. *
> Fire up the outdoor grill. *Pour the veggies into one of those
> perforated pans for grilling. *Place pan over medium heat and toss
> contents occasionally until veggies are tender. *Makes a gorgeous side
> dish with all the different colored veggies. *
> This method beats threading kabobs.
> Janet US


Oh, and I love those boxes of assorted little peppers, usually red and
yellow, that you can get in the grocery stores now.
They are perfect tossed in the mix.

On Aug 1, 8:00*pm, Brooklyn1 <Gravesend1> wrote:
> On Mon, 01 Aug 2011 16:21:30 -0700, sf > wrote:
> >On Mon, 01 Aug 2011 18:14:05 -0400, Brooklyn1 <Gravesend1> wrote:
>
> >> On Mon, 01 Aug 2011 14:36:35 -0700, sf > wrote:
>
> >> >On Mon, 01 Aug 2011 16:46:32 -0400, Brooklyn1 <Gravesend1> wrote:
>
> >> >> >Kswck wrote:
>
> >> >> >If the flavor is delicate, why would you mix tomatoes into a recipe?
>
> >> >> Tomatoes and other flavorful/zesty ingredients are used to asccompany
> >> >> summer squash for exactly the same reason flavorful and zesty
> >> >> ingredients are used to accompany tofu. *Only rabbits nibble summer
> >> >> squash plain.
>
> >> >I must be a rabbit then, because I like them lightly steamed with a
> >> >little butter - maybe some parm if I get fancy.
>
> >> RU saying U fornicate like a rabbit?
>
> >You said only rabbits eat them plain. *I said I eat them plain and now
> >I'll add that you're a lamebrain. *I'm a poet too.
>
> Rhymes with FORNICATE:
> abdicate, abnegate, abrogate, acclimate, acerbate, acetate, activate,
> actuate, acylate, adsorbate, advocate, adulate, adumbrate, aggravate,
> aggregate, agitate, allocate, altercate, ambulate, amputate, animate,
> annotate, annulate, antedate, antiquate, apartheid, apostate,
> approbate, arbitrate, arcuate, arrogate, aspirate, auscultate,
> automate, aviate, bantamweight, Bering Strait, bifurcate,
> billingsgate, bipinnate, boilerplate, bombinate, brachiate, buffer
> state, cabinmate, cachinnate, calculate, calibrate, caliphate,
> candidate, cannulate, cantillate, capitate, captivate, carbonate,
> carbon-date, carinate, carload rate, castigate, catenate, cavitate,
> celebrate, cerebrate, chlorinate, circinate, circulate, city-state,
> client state, cogitate, colligate, collimate, collocate, commentate,
> commutate, compensate, complicate, concentrate, condensate,
> confiscate, conglobate, conjugate, consecrate, constellate,
> consternate, constipate, consummate, contemplate, copperplate,
> copulate, coronate, correlate, corrugate, coruscate, counterweight,
> crepitate, criminate, cruciate, cucullate, culminate, cultivate,
> cumulate, cuneate, cupulate, cuspidate, cyclamate, Davis Strait,
> deaerate, decimate, decollate, decorate, decussate, defalcate,
> defecate, deflagrate, dehydrate, delegate, demarcate, demonstrate,
> denigrate, Denmark Strait, depilate, deviate, deprecate, depredate,
> derivate, derogate, desecrate, desiccate, designate, desolate,
> desquamate, detonate, devastate, deviate, digitate, diplomate,
> discarnate, dislocate, dissertate, dissipate, distillate, divagate,
> dominate, double date, edentate, educate, elevate, elongate, eluate,
> emanate, emigrate, emirate, emulate, enervate, ephorate, escalate,
> estimate, estivate, excavate, exchange rate, exculpate, execrate,
> expiate, explicate, expurgate, exsiccate, extirpate, extricate,
> exudate, fabricate, fascinate, fashion plate, featherweight,
> fecundate, federate, fenestrate, festinate, fibrillate, first estate,
> flagellate, flocculate, fluctuate, fluoridate, foliate, formulate,
> fourth estate, fractionate, fragmentate, fulminate, fumigate,
> fustigate, geminate, generate, germinate, glaciate, Golden Gate,
> graduate, granulate, gratulate, gravitate, heavyweight, hebetate,
> herniate, hesitate, hibernate, Hudson Strait, hundredweight,
> hyphenate, ideate, imamate, imbricate, imitate, immigrate, immolate,
> impetrate, implicate, imprecate, impregnate, incarnate, increate,
> incubate, inculcate, inculpate, incurvate, indagate, indicate,
> indurate, infiltrate, in-line skate, in-migrate, innervate, innovate,
> insensate, ins****ate, instigate, insulate, interstate, intestate,
> intimate, intonate, intraplate, inundate, invocate, iodate, irrigate,
> irritate, isolate, iterate, jubilate, juniorate, lacerate, laminate,
> Latinate, laureate, legislate, levigate, levitate, liberate, license
> plate, liquidate, litigate, littermate, lubricate, macerate,
> machinate, magistrate, marginate, margravate, marinate, masticate,
> masturbate, maturate, mediate, medicate, meditate, meliorate,
> menstruate, microstate, micturate, middleweight, militate, mithridate,
> mitigate, moderate, modulate, motivate, multistate, mutilate,
> nation-state, nauseate, navigate, neonate, nictitate, niobate,
> nominate, numerate, obfuscate, objurgate, obligate, obovate, obviate,
> on a plate, operate, opiate, orchestrate, ordinate, oscillate,
> osculate, out-migrate, out-of-date, overstate, overweight, ovulate,
> paginate, palliate, palpitate, paperweight, patinate, peculate,
> penetrate, pennyweight, percolate, perennate, perforate, permeate,
> perpetrate, personate, police state, pollinate, populate, postulate,
> potentate, predicate, procreate, profligate, promulgate, propagate,
> prorogate, pullulate, pulmonate, punctuate, quantitate, rabbinate,
> radiate, real estate, recreate, re-create, reinstate, relegate,
> relocate, remonstrate, renovate, replicate, reprobate, resonate,
> retardate, retranslate, roller-skate, roseate, rubricate, ruinate,
> ruminate, runagate, running mate, rusticate, sagittate, salivate,
> sanitate, satiate, saturate, scintillate, second-rate, segregate,
> self-portrait, separate, sequestrate, seriate, sibilate, silver plate,
> simulate, sinuate, situate, speculate, spoliate, stablemate, starting
> gate, steady state, stimulate, stipulate, strangulate, stridulate,
> stylobate, subjugate, sublimate, subrogate, subulate, suffocate,
> sultanate, Sunda Strait, supplicate, surrogate, syncopate, syndicate,
> tablemate, tabulate, target date, terminate, tessellate, tête-à-tête,
> thirty-eight, titillate, titivate, tolerate, transmigrate, transudate,
> tribulate, tribunate, trifurcate, trilobate, tripinnate, triplicate,
> tunicate, turbinate, ulcerate, ululate, umbellate, uncinate,
> underrate, understate, underweight, undulate, ungulate, urinate,
> vaccinate, vacillate, validate, valuate, variate, vegetate, venerate,
> ventilate, vertebrate, vicarate, vindicate, violate, vitiate, water
> gate, Watergate, welfare state, welterweight.- Hide quoted text -
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Some people have way too much time on their hands!