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Old 07-25-2013, 08:04 PM   #31
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Quote:
Originally Posted by KatyCooks View Post
I feel you were cut off mid-flow here DL?

Also, regarding "cukes" (cucumbers I assume). Are they usually de-seeded on your side of the pond? I never de-seed mine - there doesn't seem to be any need. But I am wondering if we have different varieties of cucumber? I saw a US show not so long ago where they referred to "English cucumbers".
This is what the regular, North American style cucumber looks like:



And this is what we call "English cucumber" (it's the kind they have in Denmark too):



The skins on the N.A. style are thicker and tougher too.
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Old 07-25-2013, 08:05 PM   #32
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Oh yeah, we had hamburgers on whole grain buns with all the trimmings on a lazy Susan.
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Old 07-25-2013, 08:08 PM   #33
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I'm trying to clean out the fridge before we leave on vacation tomorrow. So I'm making (half a) zucchini and (half a) summer squash two ways: chopped in leftover spicy tomato sauce, and sauteed with herbs, garlic and olive oil. The tomato sauce will be served over spaghetti, maybe with some chopped fresh mozzarella on top, and garlic bread. I'll finish the fresh mozz with breakfast tomorrow.
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Old 07-25-2013, 08:09 PM   #34
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Originally Posted by taxlady View Post
This is what the regular, North American style cucumber looks like:



And this is what we call "English cucumber" (it's the kind they have in Denmark too):



The skins on the N.A. style are thicker and tougher too.
Yeah, I recognise the "English" ones. The NA ones look almost like they need to be skinned too! Though the seeds don't look too different.
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Old 07-25-2013, 08:16 PM   #35
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Well, my caramelized Vidalia onion and sautéed crimini mushroom pizza never happened. Instead, we had a caramelized Vidalia onion and sautéed crimini mushroom flatbread.

"What's the difference?" You ask. The idiot who was responsible making the pizza realized too late that he had no pizza sauce so he went ahead and made dinner without sauce. Hence, flatbread, not pizza.
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Old 07-25-2013, 08:18 PM   #36
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There is? What time is it in your neck of the woods?
About time for Kylie to be starting tomorrow's dinner thread
8:18 PM right now. I'm a late eater. I decided on the spagetz.
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Old 07-25-2013, 08:18 PM   #37
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Well, my caramelized Vidalia onion and sautéed crimini mushroom pizza never happened. Instead, we had a caramelized Vidalia onion and sautéed crimini mushroom flatbread.

"What's the difference?" You ask. The idiot who was responsible making the pizza realized too late that he had no pizza sauce so he went ahead and made dinner without sauce. Hence, flatbread, not pizza.
Well, it still looks mighty fine! And more to the point, how did it taste?
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Old 07-25-2013, 08:19 PM   #38
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That's a damn fine looking disc of great goodness, Andy!
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Old 07-25-2013, 08:22 PM   #39
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About time for Kylie to be starting tomorrow's dinner thread
8:18 PM right now. I'm a late eater. I decided on the spagetz.
The time zones are a challenge aren't they? I'm in the middle of course. (1.20am here)

So come on then, tell me what sauce you put with your spaghetti!
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Old 07-25-2013, 08:22 PM   #40
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Well, my caramelized Vidalia onion and sautéed crimini mushroom pizza never happened. Instead, we had a caramelized Vidalia onion and sautéed crimini mushroom flatbread.

"What's the difference?" You ask. The idiot who was responsible making the pizza realized too late that he had no pizza sauce so he went ahead and made dinner without sauce. Hence, flatbread, not pizza.
And I'm the idiot that was going to ask
Gorgeous looking pizza... flatbread or focaccia or whatever it is.
All I know is I wish I had some
Beautiful.
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