My neighbor gave me about a dozen fat cucumbers yesterday. I tried to
politely refuse them but she wouldn't let me.

What can I do with them? The only thing I use cucumbers for is salad and
it's getting too cold weather for that and there are far too many. I'm
not into making pickles.

Any suggestions?

TIA


--
Untie the two knots to email me

Every silver lining has a cloud.

"Ken Knecht" > wrote in message
...
> My neighbor gave me about a dozen fat cucumbers yesterday. I tried to
> politely refuse them but she wouldn't let me.
>
> What can I do with them? The only thing I use cucumbers for is salad and
> it's getting too cold weather for that and there are far too many. I'm
> not into making pickles.
>
> Any suggestions?
>
> TIA
>
>
My kids like them sliced and peeled in a dish with red wine vinegar and
italian seasoning.

Elisa

Elisa said...

>
> "Ken Knecht" > wrote in message
> ...
>> My neighbor gave me about a dozen fat cucumbers yesterday. I tried to
>> politely refuse them but she wouldn't let me.
>>
>> What can I do with them? The only thing I use cucumbers for is salad
and
>> it's getting too cold weather for that and there are far too many. I'm
>> not into making pickles.
>>
>> Any suggestions?
>>
>> TIA
>>
>>
> My kids like them sliced and peeled in a dish with red wine vinegar and
> italian seasoning.
>
> Elisa


I love an oil and vinegar based cucumber salad, with onion, sugar,
radish. Tastes better as time goes by!!!

Andy

In article >, Andy <q> wrote:

> Elisa said...
>
> >
> > "Ken Knecht" > wrote in message
> > ...
> >> My neighbor gave me about a dozen fat cucumbers yesterday. I tried to
> >> politely refuse them but she wouldn't let me.
> >>
> >> What can I do with them? The only thing I use cucumbers for is salad
> and
> >> it's getting too cold weather for that and there are far too many. I'm
> >> not into making pickles.
> >>
> >> Any suggestions?
> >>
> >> TIA
> >>
> >>
> > My kids like them sliced and peeled in a dish with red wine vinegar and
> > italian seasoning.
> >
> > Elisa
>
>
> I love an oil and vinegar based cucumber salad, with onion, sugar,
> radish. Tastes better as time goes by!!!
>
> Andy

Dad loves them in sandwiches... :-)

I like them that way too, but the "burp" factor gets to me, even peeled!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

OmManiPadmeOmelet said...

> I like them that way too, but the "burp" factor gets to me, even peeled!


Om,

Use the "seedless" English cucumbers to cut down on the burps! They're not
entirely seedless but it makes a big difference.

I always peel cucumbers. I don't care for the waxy skin texture.

Andy

In article >, Andy <q> wrote:

> OmManiPadmeOmelet said...
>
> > I like them that way too, but the "burp" factor gets to me, even peeled!
>
>
> Om,
>
> Use the "seedless" English cucumbers to cut down on the burps! They're not
> entirely seedless but it makes a big difference.
>
> I always peel cucumbers. I don't care for the waxy skin texture.
>
> Andy

I'll look for those thanks.

Would it help if I simply removed the seeds?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Ken Knecht > wrote:

> My neighbor gave me about a dozen fat cucumbers yesterday. I tried to
> politely refuse them but she wouldn't let me.
>
> What can I do with them? The only thing I use cucumbers for is salad and
> it's getting too cold weather for that and there are far too many. I'm
> not into making pickles.
>
> Any suggestions?
>
> TIA

Pickles!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

> Ken Knecht > wrote:
> > My neighbor gave me about a dozen fat cucumbers yesterday. I tried to
> > politely refuse them but she wouldn't let me.
> >
> > What can I do with them? The only thing I use cucumbers for is salad and
> > it's getting too cold weather for that and there are far too many.

Tzatziki is an option.
My brother makes a nice cuke salad with sour cream and dill, too.

On Fri, 27 Oct 2006 12:35:12 -0500, OmManiPadmeOmelet wrote:

> Pickles!

From the original post: " I'm not into making pickles. "

Ken Knecht wrote:
> My neighbor gave me about a dozen fat cucumbers yesterday. I tried to
> politely refuse them but she wouldn't let me.
>
> What can I do with them? The only thing I use cucumbers for is salad and
> it's getting too cold weather for that and there are far too many. I'm
> not into making pickles.
>
> Any suggestions?


Take a cue from your neighbor and learn how to pawn them off on the next
person. I've had good luck giving away excess produce at the public
library. Also try calling your local food bank. Some will even pick up.


--Lia

Ken Knecht wrote:
> My neighbor gave me about a dozen fat cucumbers yesterday. I tried to
> politely refuse them but she wouldn't let me.
>
> What can I do with them? [snip]

Somewhat surprisingly, they stirfry really well. Some have tough skins
that should be peeled first, but the ones they call English are okay
without peeling. So, something like this:

Marinate thinly sliced pork (from butt or tenderloin) in sherry, soy,
salt and a little cornstarch.

Halve cucumber(s) lengthwise, then slice 1/4" thick. Scrape out seeds
if large.

Slice plenty of garlic and roughly chop some fermented black beans.

Slice a medium red bell pepper.

Now do your stirfry thing in a hot pan./wok. First the pork, then
after a minute, the beans and garlic. Remove before fully cooked. Add
the cuke and pepper, stirfry just until limp, about 3 minutes. Add
back the pork mixture and a splash of chicken broth (or water).
Optional: a pinch of sugar and a few drops of sesame oil at the end.


This works with chicken, too, though I think the pork stands up to
black beans and garlic better than chicken does. -aem

In article om>,
"aem" > wrote:

> Ken Knecht wrote:
> > My neighbor gave me about a dozen fat cucumbers yesterday. I tried to
> > politely refuse them but she wouldn't let me.
> >
> > What can I do with them? [snip]
>
> Somewhat surprisingly, they stirfry really well. Some have tough skins
> that should be peeled first, but the ones they call English are okay
> without peeling. So, something like this:
>
> Marinate thinly sliced pork (from butt or tenderloin) in sherry, soy,
> salt and a little cornstarch.
>
> Halve cucumber(s) lengthwise, then slice 1/4" thick. Scrape out seeds
> if large.
>
> Slice plenty of garlic and roughly chop some fermented black beans.
>
> Slice a medium red bell pepper.
>
> Now do your stirfry thing in a hot pan./wok. First the pork, then
> after a minute, the beans and garlic. Remove before fully cooked. Add
> the cuke and pepper, stirfry just until limp, about 3 minutes. Add
> back the pork mixture and a splash of chicken broth (or water).
> Optional: a pinch of sugar and a few drops of sesame oil at the end.
>
>
> This works with chicken, too, though I think the pork stands up to
> black beans and garlic better than chicken does. -aem

I'll second that.
I've used excess ones in stir fry before as well, and they turn out
remarkably well.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

OmManiPadmeOmelet wrote:
> In article om>,
> "aem" > wrote:
>
>> Ken Knecht wrote:
>>> My neighbor gave me about a dozen fat cucumbers yesterday. I tried
>>> to politely refuse them but she wouldn't let me.
>>>
>>> What can I do with them? [snip]
>>
>> Somewhat surprisingly, they stirfry really well. Some have tough
>> skins that should be peeled first, but the ones they call English
>> are okay without peeling. So, something like this:
>>
>> Marinate thinly sliced pork (from butt or tenderloin) in sherry, soy,
>> salt and a little cornstarch.
>>
>> Halve cucumber(s) lengthwise, then slice 1/4" thick. Scrape out
>> seeds if large.
>>
>> Slice plenty of garlic and roughly chop some fermented black beans.
>>
>> Slice a medium red bell pepper.
>>
>> Now do your stirfry thing in a hot pan./wok. First the pork, then
>> after a minute, the beans and garlic. Remove before fully cooked.
>> Add the cuke and pepper, stirfry just until limp, about 3 minutes.
>> Add back the pork mixture and a splash of chicken broth (or water).
>> Optional: a pinch of sugar and a few drops of sesame oil at the end.
>>
>>
>> This works with chicken, too, though I think the pork stands up to
>> black beans and garlic better than chicken does. -aem
>
> I'll second that.
> I've used excess ones in stir fry before as well, and they turn out
> remarkably well.

I would have never thought of that! That is definitely something I am going
to have to try. Thanks you guys!

kili

In article >,
"kilikini" > wrote:

> OmManiPadmeOmelet wrote:
> > In article om>,
> > "aem" > wrote:
> >
> >> Now do your stirfry thing in a hot pan./wok. First the pork, then
> >> after a minute, the beans and garlic. Remove before fully cooked.
> >> Add the cuke and pepper, stirfry just until limp, about 3 minutes.
> >> Add back the pork mixture and a splash of chicken broth (or water).
> >> Optional: a pinch of sugar and a few drops of sesame oil at the end.
> >>
> >>
> >> This works with chicken, too, though I think the pork stands up to
> >> black beans and garlic better than chicken does. -aem
> >
> > I'll second that.
> > I've used excess ones in stir fry before as well, and they turn out
> > remarkably well.
>
> I would have never thought of that! That is definitely something I am going
> to have to try. Thanks you guys!
>
> kili

I was glad to see aem suggest it.
A surprising number of things go well in stir fry, including Romaine
lettuce.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

OmManiPadmeOmelet wrote:
> In article >,
> "kilikini" > wrote:
>
>> OmManiPadmeOmelet wrote:
>>> In article om>,
>>> "aem" > wrote:
>>>
>>>> Now do your stirfry thing in a hot pan./wok. First the pork, then
>>>> after a minute, the beans and garlic. Remove before fully cooked.
>>>> Add the cuke and pepper, stirfry just until limp, about 3 minutes.
>>>> Add back the pork mixture and a splash of chicken broth (or water).
>>>> Optional: a pinch of sugar and a few drops of sesame oil at the
>>>> end.
>>>>
>>>>
>>>> This works with chicken, too, though I think the pork stands up to
>>>> black beans and garlic better than chicken does. -aem
>>>
>>> I'll second that.
>>> I've used excess ones in stir fry before as well, and they turn out
>>> remarkably well.
>>
>> I would have never thought of that! That is definitely something I
>> am going to have to try. Thanks you guys!
>>
>> kili
>
> I was glad to see aem suggest it.
> A surprising number of things go well in stir fry, including Romaine
> lettuce.

I wonder if I could eat romaine if it was cooked? I'm finding out, the more
research I do, cooking seems to leech out some of the iron contents in
foods.

kili

"aem" > schreef in bericht
ps.com...
>
> Ken Knecht wrote:
>> My neighbor gave me about a dozen fat cucumbers yesterday. I tried to
>> politely refuse them but she wouldn't let me.
>>
>> What can I do with them? [snip]
>
> Somewhat surprisingly, they stirfry really well. Some have tough skins
> that should be peeled first, but the ones they call English are okay
> without peeling. So, something like this:
>
> Marinate thinly sliced pork (from butt or tenderloin) in sherry, soy,
> salt and a little cornstarch.
>
> Halve cucumber(s) lengthwise, then slice 1/4" thick. Scrape out seeds
> if large.
>
> Slice plenty of garlic and roughly chop some fermented black beans.
>
> Slice a medium red bell pepper.
>
> Now do your stirfry thing in a hot pan./wok. First the pork, then
> after a minute, the beans and garlic. Remove before fully cooked. Add
> the cuke and pepper, stirfry just until limp, about 3 minutes. Add
> back the pork mixture and a splash of chicken broth (or water).
> Optional: a pinch of sugar and a few drops of sesame oil at the end.
>
>
> This works with chicken, too, though I think the pork stands up to
> black beans and garlic better than chicken does. -aem
>

Somehow this makes me think slices could be semicooked in broth, any kind of
Asian broth, maybe with noodles in it too, to make it a proper meal.

In article >,
"Jke" > wrote:

> > This works with chicken, too, though I think the pork stands up to
> > black beans and garlic better than chicken does. -aem
> >
>
> Somehow this makes me think slices could be semicooked in broth, any kind of
> Asian broth, maybe with noodles in it too, to make it a proper meal.

Probably be an excellent fresh addition to Pho'.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Ken Knecht" > schreef in bericht
...
> My neighbor gave me about a dozen fat cucumbers yesterday. I tried to
> politely refuse them but she wouldn't let me.
>
> What can I do with them? The only thing I use cucumbers for is salad and
> it's getting too cold weather for that and there are far too many. I'm
> not into making pickles.
>
> Any suggestions?
>
> TIA
>
>
They can be used in cooking, especially in stir freis

There is also a quick pickle, atjar (acar), which I suspect is Indonesian in
origin. Very easy to make, will keep in the fridge for days-weeks. I seem to
remember it involves bringing vinegar and sugar to the boil and pouring io
over cut, hardish veggies. Turmeric and other flavors are optional
additions. Very nice with fried rice.

Ken Knecht wrote:
> My neighbor gave me about a dozen fat cucumbers yesterday. I tried to
> politely refuse them but she wouldn't let me.
>
> What can I do with them? The only thing I use cucumbers for is salad
> and it's getting too cold weather for that and there are far too
> many. I'm not into making pickles.
>
> Any suggestions?
>
> TIA

Cucumber sushi; make a "salad" (yeah, you said no, but, if you let it sit to
room temp, it's good) with rice wine vinegar, a dash of sugar and slivers of
onion; tuna or chicken salad sandwhich with cucumber; tzatziki sauce for
greek sandwiches, cucumber soup, cucumber salsa..... just a few things that
come to mind.

kili

"kilikini" > schreef in bericht
...
> Ken Knecht wrote:
>> My neighbor gave me about a dozen fat cucumbers yesterday. I tried to
>> politely refuse them but she wouldn't let me.
>>
>> What can I do with them? The only thing I use cucumbers for is salad
>> and it's getting too cold weather for that and there are far too
>> many. I'm not into making pickles.
>>
>> Any suggestions?
>>
>> TIA
>
> Cucumber sushi; make a "salad" (yeah, you said no, but, if you let it sit
> to
> room temp, it's good) with rice wine vinegar, a dash of sugar and slivers
> of
> onion; tuna or chicken salad sandwhich with cucumber; tzatziki sauce for
> greek sandwiches, cucumber soup, cucumber salsa..... just a few things
> that
> come to mind.
>
Great ideas. Gazpacho woudl be good. And I'd be tempted to try it in a light
potato salad with dill or parsley, yogurt, may, and spring onions.
>

Ken Knecht wrote:
> My neighbor gave me about a dozen fat cucumbers yesterday. I tried to
> politely refuse them but she wouldn't let me.
>
> What can I do with them? The only thing I use cucumbers for is salad and
> it's getting too cold weather for that and there are far too many. I'm
> not into making pickles.
>
> Any suggestions?
>
> TIA
>
>
Isn't Gazpacho made with cucumbers? There is some cold soup that is,
but I am not certain which one it is.

Margaret Suran wrote:
>
> Ken Knecht wrote:
> > My neighbor gave me about a dozen fat cucumbers yesterday. I tried to
> > politely refuse them but she wouldn't let me.
> >
> > What can I do with them? The only thing I use cucumbers for is salad and
> > it's getting too cold weather for that and there are far too many. I'm
> > not into making pickles.
> >
> > Any suggestions?
> >
> > TIA
> >
> >
> Isn't Gazpacho made with cucumbers? There is some cold soup that is,
> but I am not certain which one it is.


Gazpacho is made with tomatoes. Maybe you are thinking
of......... cucumber soup :-)

Dave Smith wrote:

> Gazpacho is made with tomatoes. Maybe you are thinking
> of......... cucumber soup :-)


My recipe for gazpacho includes tomatoes or tomato juice, cucumbers, red
and green bell peppers, parsley (&/or other green herbs like cilantro),
scallions or mild onions, a squeeze or lemon or lime, spices in the
cumin direction, perhaps a shake of hot sauce, and a dollop of plain yogurt.


--Lia

Dave Smith wrote:

>
> Gazpacho is made with tomatoes. Maybe you are thinking
> of......... cucumber soup :-)


My recipe calls for 2 large cucumbers also!

* Exported from MasterCook *

Gaszpacho

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ripe tomatoes -- peeled and mashed
2 peeled cucumbers -- seeded and chopped
1 large green pepper -- seeded and chopped
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 clove garlic -- mashed
1 tablespoon salt
1 1/2 teaspoons paprika
1 1/2 cups cold tomatoe juice
1/4 cup olive oil
3 tablespoons wine vinegar
1 tablespoon lemon juice
1 teaspoon worcestershire sauce

Combine vegetablees and divide in half. Then combine remaining
ingredients. Put in a blender with half the vegetables and process till
smooth. Combine the puree with remaining vegetables and chill at least
2 hours. Do not allow oil to harden. Serve in chilled cups. Garnish
with croutons and scallions.

In article t>,
Margaret Suran > wrote:
> Isn't Gazpacho made with cucumbers? There is some cold soup that is,
> but I am not certain which one it is.

It is, but it is primarily tomatoes with cucumber, onion, peppers -- but
mostly tomato.
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."
http://web.mac.com/barbschaller; blahblahblog 10/13/2006
http://jamlady.eboard.com, Cedric Adams' Hotdish, 10/20/2006

Melba's Jammin' wrote:
> In article t>,
> Margaret Suran > wrote:
> > Isn't Gazpacho made with cucumbers? There is some cold soup that is,
> > but I am not certain which one it is.
>
> It is

Dressing of vinegar, sugar, salt, pepper... thinly sliced onion,
cucumber, and beets.

Sheldon

Ken Knecht wrote:
>
> My neighbor gave me about a dozen fat cucumbers yesterday. I tried to
> politely refuse them but she wouldn't let me.
>
> What can I do with them? The only thing I use cucumbers for is salad and
> it's getting too cold weather for that and there are far too many. I'm
> not into making pickles.
>
> Any suggestions?


You can use a lot of cucumber in a proper Greek Salad. Peel (or
not) and chop some cucumber, tomato, onion, toss in some Kalamata
olives and Feta cheese. Season with salt and pepper and some
marjoram or oregano, then squeeze some lemon juice over it,
drizzle with olive oil .


There are also variations of cucumber or yoghurt salads. Peel
and grate a lot of cucumber and drain it in s fine sieve. Salt
helps to extract the water too. Combine with a clove or two of
finely minced garlic and yoghurt. Season with salt and pepper.
You can add mint, cumin....... there are lots of variations, and
they all taste great.

Don't tell your neighbour because she might start using up her
cucumbers and then you will lose your free supply.

: My neighbor gave me about a dozen fat cucumbers yesterday. I tried to
: politely refuse them but she wouldn't let me.

: What can I do with them? The only thing I use cucumbers for is salad and
: it's getting too cold weather for that and there are far too many. I'm
: not into making pickles.

: Any suggestions?

: TIA

See the "Sex in the kitchen" thread in this same newsgroup...

Ken Knecht wrote:

> My neighbor gave me about a dozen fat cucumbers yesterday. I tried to
> politely refuse them but she wouldn't let me.
>
> What can I do with them? The only thing I use cucumbers for is salad and
> it's getting too cold weather for that and there are far too many. I'm
> not into making pickles.
>
> Any suggestions?
>
> TIA
>
>

This is from my daughter. It is equally good hot or chilled.

Rusty from MD




Susan's Cucumber Soup

1/4 cup butter
4 cups cucumber slices
1 cup chopped onions
1/4 cup flour
4 cups chicken broth
salt and pepper
1/2 cup half and half

Cook cucumbers and onions in butter until soft. Mix in flour. Slowly
add chicken broth. Simmer about 10 minutes. Cool then blend until
smooth. Strain if desired. Add half and half.

Ken Knecht > wrote:

> Any suggestions?

Make tsatsiki and tarator (the Bulgarian, not the Arabic version).

Victor

One time on Usenet, Ken Knecht > said:

> My neighbor gave me about a dozen fat cucumbers yesterday. I tried to
> politely refuse them but she wouldn't let me.
>
> What can I do with them? The only thing I use cucumbers for is salad and
> it's getting too cold weather for that and there are far too many. I'm
> not into making pickles.
>
> Any suggestions?

Hmmm, cucumber and onion with vinegar, water, and a bit of
sugar (and S&P)? Cucumber and tomato sandwiches (DH loves 'em).
Cucumber soup? I've never made it, but I did find a recipe that
sounds quite interesting:

http://www.pbs.org/hemingwayadventure/recipe1_02.html

I'd use mint instead of dill, but that's a personal thang...

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

Just a quick note -- you can visit

http://www.bigoven.com/cucumber_recipes

for the Top 10 Cucumber recipes on BigOven...


Ken Knecht wrote:
> My neighbor gave me about a dozen fat cucumbers yesterday. I tried to
> politely refuse them but she wouldn't let me.
>
> What can I do with them? The only thing I use cucumbers for is salad and
> it's getting too cold weather for that and there are far too many. I'm
> not into making pickles.
>
> Any suggestions?
>
> TIA
>
>
> --
> Untie the two knots to email me
>
> Every silver lining has a cloud.

Ken Knecht wrote:
> My neighbor gave me about a dozen fat cucumbers yesterday. I tried to
> politely refuse them but she wouldn't let me.
>
> What can I do with them? The only thing I use cucumbers for is salad and
> it's getting too cold weather for that and there are far too many. I'm
> not into making pickles.
>
> Any suggestions?
>
> TIA
>
>
Here's a nice tnt recipe for cucumbers.....

Hot and Sour Cucumbers (ca 4 servings)

2 firm, slender, unwaxed cucumbers (ca 1 lb)
3 Tbsps oil
1 large glove garlic, quartered
4 dried red chile peppers
1 Tbsp soy sauce
2 Tbsps sugar
1/2 tsp salt
3 Tbsps white vinegar

Wash and dry cukes. Trim the ends, halve them lengthwise, and
spoon out the seeds. Cut into relatively fat julienne-type
strips.

Heat frying pan over high heat. Add oil, and reduce heat to
low. Add garlic and chiles, and stir-fry until the garlic is
light brown and the chiles are darker. Increase heat to high.
Add cukes, and stir-fry for about 30 seconds or until the
skin is bright green. Add soy sauce, sugar, and salt, and
stir for about 5 more seconds. Pour into heatproof dish, and
chill, stirring occasionally.

About an hour before serving time, transfer the cukes only to
a nonreactive dish. Add the vinegar, and mix well. Chill for
another hour or so, stirring occasionally.

--
Jean B.