Other than using cucumbers in a green salad, onion-and-cucumber slices
in oil+vinegar (not quite pickles), or just plain slices, how else do
fellow RFCers like to use cucumbers? The only way I've ever used
cucumbers is as mentioned above. Yeah-yeah, I can 'Google' for all
sorts of countless recipes, but that's not exactly satisfactory - it's
more interesting to learn how fellow RFCers like to use cucumbers with
their meals. Sure, pickles are an option, but that's not a choice for
any menu in my kitchen. Very much TIA

Sky

P.S. To Sheldon & perhaps some other folks, "that!" sort of use is not
an option!!!! ;>

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On 2012-08-08, Sky > wrote:

> more interesting to learn how fellow RFCers like to use cucumbers with

Crustless cucumber sandwiches. It's been a high tea staple for
centuries with the extended pinky crowd. Also, somewhere I have a
recipe for Thai pork stuffed cucs if you would like. It's basically
poached in the broth it's served in.

nb

--
"Do you recognize me? No!
....cuz I don't work here"
Support labelling GMO foods
http://www.nongmoproject.org/

On Wed, 08 Aug 2012 10:01:38 -0500, Sky >
wrote:

>Other than using cucumbers in a green salad, onion-and-cucumber slices
>in oil+vinegar (not quite pickles), or just plain slices, how else do
>fellow RFCers like to use cucumbers? The only way I've ever used
>cucumbers is as mentioned above. Yeah-yeah, I can 'Google' for all
>sorts of countless recipes, but that's not exactly satisfactory - it's
>more interesting to learn how fellow RFCers like to use cucumbers with
>their meals. Sure, pickles are an option, but that's not a choice for
>any menu in my kitchen. Very much TIA
>
>Sky
>

-raita

-mix with tomatoes, onion, cottage cheese and a bit of sour cream for
a terrific hot weather lunch salad

-cucumber sandwiches - buttered bread/rolls, thin slices of cuke, a
bit of watercress, a tad of shaved cheddar or even parmesan

-stuffed - scrape out the seeds and use the cukes to hold tuna or
canned salmon salad or taboule

- cut them up and add to panzanella

-add to taboule

On 08/08/2012 11:01 AM, Sky wrote:
> Other than using cucumbers in a green salad, onion-and-cucumber slices
> in oil+vinegar (not quite pickles), or just plain slices, how else do
> fellow RFCers like to use cucumbers? The only way I've ever used
> cucumbers is as mentioned above. Yeah-yeah, I can 'Google' for all
> sorts of countless recipes, but that's not exactly satisfactory - it's
> more interesting to learn how fellow RFCers like to use cucumbers with
> their meals. Sure, pickles are an option, but that's not a choice for
> any menu in my kitchen. Very much TIA
>


I like sliced cucumber in vinegar with a little salt and pepper and
maybe some sliced green onion. It is also good in any one a many
variations of cucumber and yoghurt.

On Wed, 08 Aug 2012 10:01:38 -0500, Sky >
wrote:

>Other than using cucumbers in a green salad, onion-and-cucumber slices
>in oil+vinegar (not quite pickles), or just plain slices, how else do
>fellow RFCers like to use cucumbers? The only way I've ever used
>cucumbers is as mentioned above. Yeah-yeah, I can 'Google' for all
>sorts of countless recipes, but that's not exactly satisfactory - it's
>more interesting to learn how fellow RFCers like to use cucumbers with
>their meals. Sure, pickles are an option, but that's not a choice for
>any menu in my kitchen. Very much TIA
>
>Sky
>
>P.S. To Sheldon & perhaps some other folks, "that!" sort of use is not
>an option!!!! ;>

When it is hot outside (106F) yesterday, I make sub sandwiches for
dinner. I use slices of cucumber as well as red bell pepper, onion
and lettuce and whatever meat and cheese you like. Also when it is
hot, I make a tuna (or chicken) salad using whatever pasta you like
(shells, maybe), cubed cucumber is a must for my salad along with
tomato, shredded carrot, celery, black olives and thawed, frozen peas.
Mayo dressing. I grow cucumbers specifically so that I can have sour
cream cucumber salad. Cucumbers and butter on bread make wonderful
sandwiches. They make a good item on a platter of munchies along
with a dip.
Janet US

"Sky" > wrote in message
...
> Other than using cucumbers in a green salad, onion-and-cucumber slices in
> oil+vinegar (not quite pickles), or just plain slices, how else do fellow
> RFCers like to use cucumbers? The only way I've ever used cucumbers is as
> mentioned above. Yeah-yeah, I can 'Google' for all sorts of countless
> recipes, but that's not exactly satisfactory - it's more interesting to
> learn how fellow RFCers like to use cucumbers with their meals. Sure,
> pickles are an option, but that's not a choice for any menu in my kitchen.
> Very much TIA
>
> Sky
>
> P.S. To Sheldon & perhaps some other folks, "that!" sort of use is not an
> option!!!! ;>

Hummus cups.

Sky > wrote:

>Other than using cucumbers in a green salad, onion-and-cucumber slices
>in oil+vinegar (not quite pickles), or just plain slices, how else do
>fellow RFCers like to use cucumbers? The only way I've ever used
>cucumbers is as mentioned above. Yeah-yeah, I can 'Google' for all
>sorts of countless recipes, but that's not exactly satisfactory - it's
>more interesting to learn how fellow RFCers like to use cucumbers with
>their meals. Sure, pickles are an option, but that's not a choice for
>any menu in my kitchen. Very much TIA
>

we do a lot sliced with oil/vinegar-- and some ginger /and/or wasabi.
I like sesame seeds with that.

I use a bunch in a chickpea dish that came off the Goya can.
Chick Pea salad
[from Goya can]
1 15.5 oz can Garbanzo Beans, drained and rinsed
1 small red onion
1 medium cucumber [peeled, seeded, chopped]
1 T balsamic vinegar
3 T olive oil
¼ tsp garlic powder
¼ tsp oregano

Toss, chill.
xxxxx

And I don't 'smack' the fresh garden cukes-- I just de-seed and
sometimes peel, but the 'Smacked Cucumber in Garlicky Sauce' is a real
winner in our house.
http://www.telegraph.co.uk/foodanddr...cky-sauce.html

If you don't have some of the ingredients- I'd sub any soy sauce for
the 'light'. Confectioner's sugar for the castor.

We like a couple Tbls of Mae Ploy sweet chili sauce in a batch.

If you have a real glut of 8" cukes and would be interested in a
'pickle' recipe that is complicated, takes a long time-- and results
in crispy cinnamony red, candied apple sort of pickle, I could dig out
the recipe.

Jim

>Sky
>
>P.S. To Sheldon & perhaps some other folks, "that!" sort of use is not
>an option!!!! ;>

On Wed, 08 Aug 2012 10:01:38 -0500, Sky >
wrote:

>Other than using cucumbers in a green salad, onion-and-cucumber slices
>in oil+vinegar (not quite pickles), or just plain slices, how else do
>fellow RFCers like to use cucumbers? The only way I've ever used
>cucumbers is as mentioned above. Yeah-yeah, I can 'Google' for all
>sorts of countless recipes, but that's not exactly satisfactory - it's
>more interesting to learn how fellow RFCers like to use cucumbers with
>their meals. Sure, pickles are an option, but that's not a choice for
>any menu in my kitchen. Very much TIA
>
>Sky



* Exported from MasterCook *

Tzatziki

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 clove garlic -- minced
1/2 teaspoon salt
1 cup Yogurt, Skim Milk
1 tablespoon olive oil
1 medium cucumber -- peeled and chopped

Crush garlic with salt, add yogurt and mix until smooth.

Add olive oil and cucumber; mix well

Chill and serve cold. Us as a dip for vegetable or bread chunks.

Description:
"Garlic cucumber dip"
Cuisine:
"Greek"
Source:
"Culinary Gifts from the Greeks Newport News, VA"
Yield:
"2 Cups"
- - - - - - - - - - - - - - - - -
- -




--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Wed, 08 Aug 2012 10:01:38 -0500, Sky >
wrote:

>Other than using cucumbers in a green salad, onion-and-cucumber slices
>in oil+vinegar (not quite pickles), or just plain slices, how else do
>fellow RFCers like to use cucumbers? The only way I've ever used
>cucumbers is as mentioned above. Yeah-yeah, I can 'Google' for all
>sorts of countless recipes, but that's not exactly satisfactory - it's
>more interesting to learn how fellow RFCers like to use cucumbers with
>their meals. Sure, pickles are an option, but that's not a choice for
>any menu in my kitchen. Very much TIA
>
>Sky
>
>P.S. To Sheldon & perhaps some other folks, "that!" sort of use is not
>an option!!!! ;>

I eat cukes au jus fresh picked from the garden, ate six yesterday
still warm from the sun... no slicing, no s n'p, just munch, very
crispy. I'll have more today, I pick kirbys when 4-5 inches, hardly
any seeds. I have yellow zukes coming in now too. A nice way to eat
fresh cukes is to top each slice with a dollop of sour cream. I also
like cuke slices in cold borscht, with more sour cream of course. Of
course sliced cukes make a nice bed for sardines, just needs a bit of
fresh lemon and maybe some paper thin onion... the olive oil from the
sardines make a perfect dressing. Now I'm getting hungry for lunch.

On Wed, 8 Aug 2012 08:45:05 -0700, "Julie Bove"
> wrote:

>
>"Sky" > wrote in message
...
>> Other than using cucumbers in a green salad, onion-and-cucumber slices in
>> oil+vinegar (not quite pickles), or just plain slices, how else do fellow
>> RFCers like to use cucumbers? The only way I've ever used cucumbers is as
>> mentioned above. Yeah-yeah, I can 'Google' for all sorts of countless
>> recipes, but that's not exactly satisfactory - it's more interesting to
>> learn how fellow RFCers like to use cucumbers with their meals. Sure,
>> pickles are an option, but that's not a choice for any menu in my kitchen.
>> Very much TIA
>>
>> Sky
>>
>> P.S. To Sheldon & perhaps some other folks, "that!" sort of use is not an
>> option!!!! ;>
>
>Hummus cups.

Initially I read that as Hummongus Bra Cups... something wrong with my
eyes.

I toss cuke slices in a sauce of:

plain yogurt
dried mint
a bit of EVO
lemon juice
tiny dollop of mayo

It's a quick summer side dish.

"Boron Elgar" > wrote in message
...
> On Wed, 08 Aug 2012 10:01:38 -0500, Sky >
> wrote:
>
>>Other than using cucumbers in a green salad, onion-and-cucumber slices
>>in oil+vinegar (not quite pickles), or just plain slices, how else do
>>fellow RFCers like to use cucumbers? The only way I've ever used
>>cucumbers is as mentioned above. Yeah-yeah, I can 'Google' for all
>>sorts of countless recipes, but that's not exactly satisfactory - it's
>>more interesting to learn how fellow RFCers like to use cucumbers with
>>their meals. Sure, pickles are an option, but that's not a choice for
>>any menu in my kitchen. Very much TIA
>>
>>Sky
>>
>
> -raita
>
> -mix with tomatoes, onion, cottage cheese and a bit of sour cream for
> a terrific hot weather lunch salad
>
> -cucumber sandwiches - buttered bread/rolls, thin slices of cuke, a
> bit of watercress, a tad of shaved cheddar or even parmesan
>
> -stuffed - scrape out the seeds and use the cukes to hold tuna or
> canned salmon salad or taboule
>
> - cut them up and add to panzanella
>
> -add to taboule


They're good peeled, seeded, sliced and sauteed in a little bit of butter
too.

Cheri

On 8/8/2012 11:20 AM, Kalmia wrote:
> I toss cuke slices in a sauce of:
>
> plain yogurt
> dried mint
> a bit of EVO
> lemon juice
> tiny dollop of mayo
>
> It's a quick summer side dish.
>


And a nice take-off on Tzatziki sauce.

I'll have to try that.

George L

On 8/8/2012 11:01 AM, Sky wrote:
> Other than using cucumbers in a green salad, onion-and-cucumber slices
> in oil+vinegar (not quite pickles), or just plain slices, how else do
> fellow RFCers like to use cucumbers? The only way I've ever used
> cucumbers is as mentioned above. Yeah-yeah, I can 'Google' for all
> sorts of countless recipes, but that's not exactly satisfactory - it's
> more interesting to learn how fellow RFCers like to use cucumbers with
> their meals. Sure, pickles are an option, but that's not a choice for
> any menu in my kitchen. Very much TIA
>
> Sky
>
> P.S. To Sheldon & perhaps some other folks, "that!" sort of use is not
> an option!!!! ;>
>
Try the various types of shredded cucumber in yoghurt: Greek Tzatziki,
Indian Raita, Persian Mast-o-Khiar etc., which are very common side dishes.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On 8/8/2012 10:01 AM, Sky wrote:
> Other than using cucumbers in a green salad, onion-and-cucumber slices
> in oil+vinegar (not quite pickles), or just plain slices, how else do
> fellow RFCers like to use cucumbers? The only way I've ever used
> cucumbers is as mentioned above. Yeah-yeah, I can 'Google' for all
> sorts of countless recipes, but that's not exactly satisfactory - it's
> more interesting to learn how fellow RFCers like to use cucumbers with
> their meals. Sure, pickles are an option, but that's not a choice for
> any menu in my kitchen. Very much TIA
>
> Sky
>
> P.S. To Sheldon & perhaps some other folks, "that!" sort of use is not
> an option!!!! ;>
>

The Hmong like them in a drink. Peel them, remove the seeds, then
scrape the flesh with a fork into shreds. Place in a glass with some
cold water and a little sugar. Very popular.

On Aug 8, 8:28*am, Dave Smith > wrote:
> On 08/08/2012 11:01 AM, Sky wrote:
>
> > Other than using cucumbers in a green salad, onion-and-cucumber slices
> > in oil+vinegar (not quite pickles), or just plain slices, how else do
> > fellow RFCers like to use cucumbers? *The only way I've ever used
> > cucumbers is as mentioned above. *Yeah-yeah, I can 'Google' for all
> > sorts of countless recipes, but that's not exactly satisfactory - it's
> > more interesting to learn how fellow RFCers like to use cucumbers with
> > their meals. *Sure, pickles are an option, but that's not a choice for
> > any menu in my kitchen. *Very much TIA
>
> I like sliced cucumber in vinegar with a little salt and pepper and
> maybe some sliced green onion. It is also good in any one a many
> variations of cucumber and yoghurt.

Now yer talkin' !!

"l, not -l" > wrote in message
...
>
> On 8-Aug-2012, "Julie Bove" > wrote:
>
>> Hummus cups.
>
> Which reminds me of cucumber boats. Sliced length-wise, seeds removed and
> stuffed with all manner of things, from cheese (pimento, cream cheese,
> etc)
> to "salads" (ham, chicken, shrimp, seafood, etc). A nice chilled snack
> or
> light meal for hot weather.
> --

There is also the gorilla sandwich which was originally invented for those
on a raw vegan diet. The whole cucumber is hollowed out, leaving just the
bottom intact. It is then stuffed with some kind of salad. It is portable
because all you have to do is wrap it with plastic or foil and you can carry
it around and eat it. If you don't need it to be portable you can do what
you do with it.

On Wed, 8 Aug 2012 12:20:52 -0500, Sqwertz >
wrote:

>On Wed, 08 Aug 2012 10:01:38 -0500, Sky wrote:
>
>> Other than using cucumbers in a green salad, onion-and-cucumber slices
>> in oil+vinegar (not quite pickles), or just plain slices, how else do
>> fellow RFCers like to use cucumbers?
>
>Diced cuke, diced good tomatoes, diced roasted Hatch green chile (tis
>the season), and diced lightly cooked shrimp in a mild vingrette with
>a little sour cream and dill.
>
>-sw

that sounds really good, I'll try something like that
Janet us

Sky wrote:
>
> Other than using cucumbers in a green salad, onion-and-cucumber slices
> in oil+vinegar (not quite pickles), or just plain slices, how else do
> fellow RFCers like to use cucumbers? The only way I've ever used
> cucumbers is as mentioned above.

In addition to partial pickles - we do it Japanese style with a tiny
touch of sugar and rice vinegar - go all the way to regular canned
pickles.

I'll include a small whole cuke in my packed lunch as my fruit/veggie.
Eat it like an apple as a part of my lunch.

I've tried cooking cuke but any past a slight wilt and it tends to
disappear into the background.

On Aug 8, 10:01*am, Sky > wrote:
>
> Other than using cucumbers in a green salad, onion-and-cucumber slices
> in oil+vinegar (not quite pickles), or just plain slices, how else do
> fellow RFCers like to use cucumbers?
>
> Sky
>
>
I've made Ina Garnter's Orzo and shrimp recipe and it has a an English/
hot house cucumber in the recipe. Pretty good.

On 8/8/2012 2:22 PM, Doug Freyburger wrote:


> I've tried cooking cuke but any past a slight wilt and it tends to
> disappear into the background.

I had cold cucumber soup on a cruise years ago that was excellent. I
re-created it by cooking peeled and seeded cucumbers in chicken stock,
cool and add some heavy cream and dill and blend with a stick blender
until smooth.

Haven't made it in years... might be worth a revisit.

George L

On 8/8/2012 3:22 PM, Doug Freyburger wrote:
> Sky wrote:
>>
>> Other than using cucumbers in a green salad, onion-and-cucumber slices
>> in oil+vinegar (not quite pickles), or just plain slices, how else do
>> fellow RFCers like to use cucumbers? The only way I've ever used
>> cucumbers is as mentioned above.
>
> In addition to partial pickles - we do it Japanese style with a tiny
> touch of sugar and rice vinegar - go all the way to regular canned
> pickles.
>
> I'll include a small whole cuke in my packed lunch as my fruit/veggie.
> Eat it like an apple as a part of my lunch.
>
> I've tried cooking cuke but any past a slight wilt and it tends to
> disappear into the background.
>
Cucumbers work well in a stir fry but they should be cooked quickly.
Here's one recipe.

Shrimp & Cucumber Stir Fry

Ingredients:

2 large cucumbers, peeled
3 T salad oil
2 T minced fresh ginger
1 clove garlic, minced
1/4 cup (2.5oz / 70.87 grams) minced green onions (including tops)
1 pound (453.6 grams) medium-sized shrimp, shelled and deveined
salt
cooking sauce(recipe follows)

Prepare cooking sauce and set aside. Cut cucumbers in half lengthwise;
scrape out and discard seeds. Cut each cumcumber half crosswise into 1/4
inch thick slices.

Place a wok or heavy pan over high heat. When wok is hot, add 1
tablespoon of the oil. When oil is hot, add cucumbers and 1 tablespoon
of the ginger; stirfry until cucumbers are tender-crisp to the bite
(about 3 minutes). Pour onto a platter and keep warm.

Pour remaining 2 tablespoons oil into wok. When oil is hot, add garlic,
remaining 1 tablespoon ginger, onions, and shrimp; stirfry until shrimp
is cooked through (about 3 minutes).

Stir cooking sauce, pour into wok, and stir until sauce boils and
thickens. Season to taste with salt, then pour over cucumbers.

COOKING SAUCE: Stir together 3 tablespoons dry Sherry or regular
-strength chicken broth, 2 tablespoons distilled white vinegar, 1 1/2
tablespoons soy sauce, 1 teaspoon cornstarch (corn flour or potato
flour), and 1/2 teaspoon sugar.

From:SUNSET Stir-Fry (1994)


--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

"Julie Bove" wrote:
>
>There is also the gorilla sandwich. The whole cucumber is hollowed out,
>leaving just the bottom intact. It is then stuffed with some kind of salad.
>It is portable because all you have to do is wrap it with plastic and you can carry
>it around and eat it.

I bet you can do a lot of interesting things with a gorilla.

Dave Smith wrote:
>
> I like sliced cucumber in vinegar with a little salt and pepper and
> maybe some sliced green onion. It is also good in any one a many
> variations of cucumber and yoghurt.

I like my cucumbers in a green salad, or cut into spears and dipped in a mix
of mayo/ketchup.

G.

Sky > wrote:

> Other than using cucumbers in a green salad, onion-and-cucumber slices
> in oil+vinegar (not quite pickles), or just plain slices, how else do
> fellow RFCers like to use cucumbers?

Smacked cucumber in garlicky sauce, a recipe by Fuchsia Dunlop. I
posted it fairly recently. See
<http://groups.google.com/group/rec.food.cooking/msg/f4890ce07d2abd27>.

Or a very simple shrimp cucumber soup, a recipe by M.F.K. Fisher I
posted, together with some other cold soup recipes, some years ago. See
<http://groups.google.com/group/rec.food.cooking/msg/dae1a91cab8ce41f>

Cucumbers are used in some other cold soups, such as gazpacho, the
Russian/Belorussian svekolnik or the Polish chlodnik. I posted some
recipes over the years.

Also, tsatsiki/cacik/kyar-bi-laban/mast-o-khiar, the Bulgarian tarator,
the Indian raita.

> Sure, pickles are an option, but that's not a choice for
> any menu in my kitchen.

And why not? Pickles can always be served on the side, or used in a
salad, such as the Russian vinegret. I always have a jar of true sour
(malolactically fermented) pickles and often also some half-sour pickles
from a barrel in my refrigerator. Vinegary pickles, on the other hand,
are never a choice for me, either.

Sour pickles and their brine are also used in such soups as the Russian
rassolnik, kalya or solyanka, and in the Polish zupa ogórkowa. I posted
some recipes over the years.

Victor

Add slices of cucumber to a pitcher of ice water -- so refreshing!

Tara

"Sqwertz" > wrote in message
news
> On Thu, 9 Aug 2012 03:00:30 GMT, l, not -l wrote:
>
>> On 8-Aug-2012, Sqwertz > wrote:
>>
>>> On Wed, 8 Aug 2012 12:15:28 -0700, Julie Bove wrote:
>>>
>>>> There is also the gorilla sandwich which was originally invented for
>>>> those
>>>> on a raw vegan diet. The whole cucumber is hollowed out, leaving just
>>>> the
>>>> bottom intact.
>>>
>>> Can you draw a picture of that?
>>
>> LMGTFY. http://www.greenhousearts.com/raw/raw-recipes/
>
> OK, I'll bite since you won't.
>
> WhatTF kind of nonsense is that? I guess it's no wonder that Julie
> suggested it.
>
> What's the use of stuffing the top of the cucumber back inside itself,
> and then hiding a toothpick inside it? WTF is the toothpick sticking
> into anyway - guacamole and shredded cheese? Yeah - that'll hold REAL
> well.
>
> Oh, never mind. But you can see now why I questioned the phrase
> "bottom of the cucumber". Because it's a brainless idea. Just cut
> the damn thing in half crosswise and hollow out each half if you feel
> compelled to make such a contraption. Cut an extra slice off the
> center and stuff it into the open end if you feel compelled to seal it
> up somehow.
>
> Not to mention the gag factor of eating a cucumber that's mostly skin.
> It's akin to scraping out a watermelon and eating the rind.
>
> It's no wonder "Gorilla Sandwich" hasn't made the rounds through the
> culinary circuit yet.

I have never actually seen one. But I think they are or at least at one
time were sold at Whole Foods. I have read reports of raw vegans who made
their own and they loved them. No toothpicks were involved and I don't
think the tops were put back on. But I could be wrong.

Cucumbers diced and mixed with plain yogurt and sprinkled with turmeric.

Cucumber salad of diced cukes, diced avacado, diced tomatoes, sliced
shrooms, tossed with ranch dressing.

Peeled like a banana and sprinkled with salt

Cucumber water - slice up cukes and put in pitcher with ice and club soda

Easy infused pickels

"Sky" > wrote in message
...
> Other than using cucumbers in a green salad, onion-and-cucumber slices in
> oil+vinegar (not quite pickles), or just plain slices, how else do fellow
> RFCers like to use cucumbers? The only way I've ever used cucumbers is as
> mentioned above. Yeah-yeah, I can 'Google' for all sorts of countless
> recipes, but that's not exactly satisfactory - it's more interesting to
> learn how fellow RFCers like to use cucumbers with their meals. Sure,
> pickles are an option, but that's not a choice for any menu in my kitchen.
> Very much TIA
>
> Sky
>
> P.S. To Sheldon & perhaps some other folks, "that!" sort of use is not an
> option!!!! ;>
>
> --
>
> Ultra Ultimate Kitchen Rule - Use the Timer!
> Ultimate Kitchen Rule -- Cook's Choice!!

On Thu, 9 Aug 2012 08:09:13 -0500, barbie gee >
wrote:

>
>
>On Wed, 8 Aug 2012, Sqwertz wrote:
>>
>> Not to mention the gag factor of eating a cucumber that's mostly skin.
>> It's akin to scraping out a watermelon and eating the rind.
>
>aside: Dr. Oz showed some kind of watermelon rind smoothie and claims that
>there are substances in the rind that are good for your heart health. I
>just thought, "yuck".

Never had watermelon rind pickles? The rind has great texture and
an interesting flavor-- just needs sweetening.

I haven't found a 'smoothie' I like, unless a vanilla malt is
considered a 'smoothie' -- but watermelon rind? That's good stuff.
Pickles, preserves, chutney, fried. . .

Jim

In article >,
Sky > wrote:
>Other than using cucumbers in a green salad, onion-and-cucumber slices
>in oil+vinegar (not quite pickles), or just plain slices, how else do
>fellow RFCers like to use cucumbers? The only way I've ever used
>cucumbers is as mentioned above. Yeah-yeah, I can 'Google' for all
>sorts of countless recipes, but that's not exactly satisfactory - it's
>more interesting to learn how fellow RFCers like to use cucumbers with
>their meals. Sure, pickles are an option, but that's not a choice for
>any menu in my kitchen. Very much TIA
>
Well, you could always make some pickles for giving to other people who
like them.

But I'm making tzadistki (sp) and Ranee's chopped Mediterranean salad:

cukes
red or yellow bells
tomatoes

cut in sufficiently small bits (finger/thumbnail size)

mix with

pitted chopped olives (kalamata are good)
crumbled feta
chopped parsley

dress with juice of one lemon.

Not giving quantities, as I usually do it by eyeball.

--

On Sat, 11 Aug 2012 18:09:19 +0000 (UTC), (Charlotte L.
Blackmer) wrote:

>In article >,
>Sky > wrote:
>>Other than using cucumbers in a green salad, onion-and-cucumber slices
>>in oil+vinegar (not quite pickles), or just plain slices, how else do
>>fellow RFCers like to use cucumbers? The only way I've ever used
>>cucumbers is as mentioned above. Yeah-yeah, I can 'Google' for all
>>sorts of countless recipes, but that's not exactly satisfactory - it's
>>more interesting to learn how fellow RFCers like to use cucumbers with
>>their meals. Sure, pickles are an option, but that's not a choice for
>>any menu in my kitchen. Very much TIA
>>
>Well, you could always make some pickles for giving to other people who
>like them.
>
>But I'm making tzadistki (sp) and Ranee's chopped Mediterranean salad:
>
>cukes
>red or yellow bells
>tomatoes
>
>cut in sufficiently small bits (finger/thumbnail size)
>
>mix with
>
>pitted chopped olives (kalamata are good)
>crumbled feta
>chopped parsley
>
>dress with juice of one lemon.
>
>Not giving quantities, as I usually do it by eyeball.

I measure by eyeball too, it's good when the cups overfloweth!
I often prepare the same dish and also add lots of diced young
kirbys... this is a typical summer brunch:
http://i48.tinypic.com/2uhyi4o.jpg

Sky > wrote:

>Other than using cucumbers in a green salad, onion-and-cucumber slices
>in oil+vinegar (not quite pickles), or just plain slices, how else do
>fellow RFCers like to use cucumbers?

Oh man. . . I was looking at a nice bunch of cukes yesterday and
searched my 'try-these-someday' recipe file. [just a 500 page Word
doc]

I had forgotten that when we watched 'Julie and Julia' a couple years
ago I was intrigued by the baked cucumber scene and looked up the
recipe.

Here's the one I used-
http://www.food.com/recipe/julia-chi...iations-244503

I hope Steve does these-- and posts a picture because the picture on
that page is just wrong-- It shows unpeeled cukes with parsley [which
8is8 a variation-- but not necessary] and no 'color' from the baking
process. It doesn't do the recipe justice. these came out of my
oven with the slightest hint of golden edges- and had just gone to a
nearly translucent color.

I went with dry dill weed- and subbed butter flavored Crisco for the
butter to keep it vegan.

I let them soak in the salt/vinegar/sugar for a couple hours-- Next
time, I'll probably prepare them in the morning, soak in a bowl- then
drain and dry in afternoon.

Yummy stuff-

Jim