27
Trying to cook with this friggin' thing tonight
(hexbear.net)
Wish me luck it is a monster
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
this post was submitted on 13 Nov 2024
27 points (100.0% liked)
food
22367 readers
32 users here now
Welcome to c/food!
The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
Animal liberation is essential to any leftist movement.
Image posts containing animal products must have nfsw tag and add a content warning (CW:Meat/Cheese/Egg) ,and try to post recipes easily adaptable for vegan.
Posts that contain animal products may receive informative comments regarding animal liberation, and users may disengage by telling a commenter that the original poster wants to, "disengage".
Off-topic, Toxic, inflammatory, aggressive debating, and meta (community rules, site rules, moderators,etc ) posts or comments will be removed.
Please be sure to read the Code of Conduct and remember we are all comrades here. Share all your delicious food secrets.
Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
founded 4 years ago
MODERATORS
I used to work at a farmer's market and we always sold a ton of weird-ass gourds in the fall. Never eaten a turban squash before. What did it taste like?
Very bland imo, not sweet at all. Had the normal squash taste which I don't know how to describe...not bitter but...? Wouldn't suggest.
For some weird ass gourds that are tasty as hell I'd try Red Kuri squash and futsu squash if you come across it. I love working with organic produce, if it paid well enough I probably would've stayed working in my produce department forever
I think we used to sell futsu squash, or at least some that were very similar looking. Definitely had several with bumpy skin like that one, but I seem to remember some of them having the "gray" tone mentioned on the Wikipedia page. Had no idea they were a delicacy. Never heard of the red kuri ones before, and didn't recognize them. I'll have to give both a try; thanks for the suggestions!