heidih

They must be really small to be edible - before the afore noted bristles emerge. So much is edible that we do not use. There are lots of sites and books. Linda Ly has a new one https://www.gardenbetty.com/the-no-waste-vegetable-cookbook/

Right - often the "lower calorie" latke alternative as well.

And if so how finely chopped? People use raw on those crudite platters with dip at parties but .

Someone asked why not give away the babes. In my experience those big bristly leaves hide them well. I turned the over gigantors into the Halloween decorations just like Jack O' Lanterns. I tried strudel with an oversize one and regretted it - flavorless. Actually that was a pattypan but same flavor profile though zukes are sweeter maybe?

@Shelby posted a squash carpacci earlier today - looks SO appealing if it ever gets hot here. https://forums.egullet.org/topic/160121-dinner-2020/?do=findComment&comment=2254651 David Lebovitz posted a zuke cake with crackly lemon frosting which I almost ignored as a child of the 70's - no no no more zucchini bread. His looks good with the nuts and spices (recipe from the late great Gina dePalma) https://www.davidlebovitz.com/zucchini-cake-with-crunchy-lemon/

Dressing?

Also perhaps remembering that a hybrid is not a clone - your results may vary

They make snack bags of it for smaller cravings.

My experience with California bays incl fresh is smoother edges v. sawtooth and lighter brighter - some say almost citrusy.

This reminds me of SpaghettiOs Great grandma made beautiful egg noodles every week but somehow those advertising peep reeled us in https://www.mashed.com/163209/the-untold-truth-of-spaghettios/ I can hear the jingle right now!

Wow quite a an interesting loaf. You may have inspired me to expand my horizons

Cleaning not my fortee so I do then on parchment - Yes like candy. I have yet to give salmon a go as they do in Alaska. https://www.great-alaska-seafood.com/Honey-Smoked-Salmon-Belly-Strips-Special-Offer.htm?gclid=CjwKCAjwrvv3BRAJEiwAhwOdM7xryR_KWFRrE4J2aIU4zuVdwvYldjnXNOQOxd17LDKs_Jg8XnaAoRoCGiIQAvD_BwE

Girl does not mess around.

That looks really good. Did you give us a reference before?

I will hunt down a picture from the LA Times where the cook for Cirque du Soleil put up the blackboard menu selection for all the different eaters. Give me an hour

Cue Burt and Dionne

I see the Mexican workers cutting nopales from our hillsides. Never been close enough to ask what they do. I think they are slimy like okra and usually cooked before inclusion like the salad shown here https://www.mexicoinmykitchen.com/how-to-cook-cactus-paddles/

Mine has the dippable ones and also the honking pieces with meat. The local black community swarms at the familiar from American South treat. Fun to watch the women (guys push the cart) point at EXACTLY the piece they would like

My really big one that is maybe 15 or 20 minutes away has a great fresh salsa bar and nice cold selection like shrimp aguachile as well as freshly fried chicharron

Still pretty cool here (58F at 7am) but on hotter days I would drink this for breakfast, lunch, or dinner.

Great looking scallops. Looking forward to see what dried chilies you play with. The complex smells of various types make me happy.

Wherever she wants to - she is an independent opinionated feline

@Franci Funny how addictive crisp tofu (and eggplant) can be. You seem to be a great "short order" cook. People made fun of me and said it was poor mothering but I enjoyed the serving of what people wanted rather than what I decreed.

Sandwich is somewhat appealing. No you will never repeat the prior night again unless circumstance dictates ') Neighbor ok?

Isn't aggravated your default so we vote YES