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Old 07-25-2013, 08:25 PM   #41
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Originally Posted by KatyCooks View Post
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.
The seeds on the NA ones are a bit bigger and harder. I eat them, lots of people don't like them. I eat the skins, if they haven't been waxed, but a lot of people find them hard to digest. But, I usually buy the "English" ones.
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Old 07-25-2013, 08:27 PM   #42
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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!
Apparently for some

Red sauce made from mushrooms, Vidalia onions, lots of fresh garlic, red pepper flakes, Kalamatta olives, and Canadian bacon strips. Darn near vegetarian
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Old 07-25-2013, 08:29 PM   #43
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The seeds on the NA ones are a bit bigger and harder. I eat them, lots of people don't like them. I eat the skins, if they haven't been waxed, but a lot of people find them hard to digest. But, I usually buy the "English" ones.
I've only ever seen the "English" ones available here.... and to be fair... they seem like the better option in this instance!
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Old 07-25-2013, 08:32 PM   #44
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The seeds on the NA ones are a bit bigger and harder. I eat them, lots of people don't like them. I eat the skins, if they haven't been waxed, but a lot of people find them hard to digest. But, I usually buy the "English" ones.
A lot of people find the seeds make them burp. I think we have a seedless variety now.
The English cukes I buy are only about 7" long and 1" in diameter. I usually use them for something special, like the spicy Chinese cucumbers I made the other night. But I love big cukes with onions in sour cream
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Old 07-25-2013, 08:38 PM   #45
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Apparently for some

Red sauce made from mushrooms, Vidalia onions, lots of fresh garlic, red pepper flakes, Kalamatta olives, and Canadian bacon strips. Darn near vegetarian
Olives eh? Not everyone's cup of tea. But I like them in moderation (and not too bitter.)

How did your sauce get "red"? Were there any tomatoes involved??
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Old 07-25-2013, 08:43 PM   #46
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Olives eh? Not everyone's cup of tea. But I like them in moderation (and not too bitter.)

How did your sauce get "red"? Were there any tomatoes involved??
Yes. A can of crushed tomatoes.
Red sauce, red gravy, spaghetti sauce... it's an American thing I guess, but they mean basically the same thing. Tomato based. I think we even had a thread on it not too long ago.
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Old 07-25-2013, 08:45 PM   #47
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A lot of people find the seeds make them burp. I think we have a seedless variety now.
The English cukes I buy are only about 7" long and 1" in diameter. I usually use them for something special, like the spicy Chinese cucumbers I made the other night. But I love big cukes with onions in sour cream
7"? A standard cuke in any supermarket would be almost double that (but still only about 1.5" diameter and still minus any tough skin or indigestible seeds.) I usually just buy a half (they always sell half cucumbers as well as whole ones).

Recipe for the onions and sour cream there Pac??
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Old 07-25-2013, 09:01 PM   #48
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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.
The top one we call a lebanese cucumber and the bottom one we call a continental cucumber
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Old 07-25-2013, 09:02 PM   #49
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Katy, you guys over there have aubergine, we call that eggplant over here
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Old 07-25-2013, 09:04 PM   #50
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7"? A standard cuke in any supermarket would be almost double that (but still only about 1.5" diameter and still minus any tough skin or indigestible seeds.) I usually just buy a half (they always sell half cucumbers as well as whole ones).

Recipe for the onions and sour cream there Pac??
Scroll up a bit on this thread, Katy, just add onions to my recipe. I happened to be out of onions.
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