On May 20, 12:43*pm, "Dimitri" > wrote:
> "ChattyCathy" > wrote in message
>
> ...
>
>
>
>
>
> > On Tue, 20 May 2008 08:29:02 -0700, TammyM wrote:
>
> >> "Margaret Suran" > wrote in message
> . ..
> >>> ChattyCathy wrote:
> >>>> Ah. Thanks Margaret. Normal cukes it is...
>
> >>> ChattyCathy, Another Senior Moment: *I did not mention that the
> >>> cucumbers
> >>> must be peeled and sliced as thinly as possible. *I assumed that nobody
> >>> would not peel them. *Years ago, cucumbers were not cultivated as they
> >>> are
> >>> now and had little fuzzy growths on their skins, almost like tiny thorns
> >>> or spines or prickles and had to be peeled for salads.
>
> >> Hi Margaret! *I don't peel cucumbers if they're unwaxed. Or if I'm
> >> feeling
> >> ritzy, I'll peel alternating strips on them.
>
> > Ladies,
>
> > The 'common cukes' I buy here are not waxed.. So, if I 'score' the skin
> > with a fork, like my Mama taught me, will that work?
>
> > --
> > Cheers
> > Chatty Cathy
>
> > Egg tastes better when it's not on your face...
>
> Sure it will work
>
> *IMHO scoring the skin (leaving it on) adds texture and a slight bitter
> flavor.
>
> Dimitri- Hide quoted text -
>
> - Show quoted text -

Yup, too bitter for me. And for Margaret, I believe, those little
whiskery bumps are on a variety of gherkins, if I recall correctly, a
different variety than the cucumbers we see in stores. I've used
gherkins mostly for pickles, not slicing for salads.

N.