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Old 03-03-2011, 02:59 PM   #11
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I've never prepared anything with them, but have wanted to. By moux choux, do you mean maque choux? (I'm sure you don't mean moo shu as that wouldn't make sense, but I don't know what moux choux is.) That could be interesting as a maque choux. Can you provide a recipe, please?
My bad, spelling sometimes eludes me.

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Old 03-03-2011, 05:04 PM   #12
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Every time I've been given some (when I lived in the south I was quite often), I just chopped or grated it and added it to whatever soup I was making at the time. It's flavor wasn't that strong and it blended right in.
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Old 03-03-2011, 07:11 PM   #13
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My bad, spelling sometimes eludes me.

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Do you use shampeaux? Good thing this isn't a spelling contest for many of us!
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Old 03-05-2011, 08:50 AM   #14
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Do you use shampeaux? Good thing this isn't a spelling contest for many of us!
No, I drink that! Krug is a good brand isn't it?

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Old 03-05-2011, 10:07 AM   #15
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Chayote is one of our most common vegetables in Costa Rica. One favorite method of preparation is in a picadillo, a sort of vegetable hash, which may also include ground or shredded beef or pork, but is usually made with just chopped chayote, onion and cut corn, with perhaps a little garlic and/or sweet pepper (bell pepper). Chayote is also excellent in salads (cooked, then chilled).
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Old 03-05-2011, 11:00 PM   #16
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I like it cubed, add a cut up fresh tomato, small can of green chili's, salt and pepper, cover and simmer till tender and stir in some grated cheddar cheese.
Delish.
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Old 03-05-2011, 11:09 PM   #17
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I like it cubed, add a cut up fresh tomato, small can of green chili's, salt and pepper, cover and simmer till tender and stir in some grated cheddar cheese.
Delish.
Sounds great, what do you call it? Any liquid?
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Old 03-06-2011, 06:38 AM   #18
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Go to the line on green chili. Use this squash instead of zucchini. The mild flavor and green/white color should do just fine!
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Old 03-06-2011, 10:13 AM   #19
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In the Philippines, they use it to make a soup called tinola which usually has chicken and some kind of greens in it like spinach. Green papaya is used in the same way (and I think is prefered over mirliton).
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Old 03-06-2011, 11:29 AM   #20
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I knew Chayote was called Mirliton, but wasn't making the connection until Jnate's post. Yes, I've used it a lot. I use much like I would use potatoes in dishes I want to cut the starch in. It is bland enough to do this.
Would it make a good substitute for something like mashed potatoes or would you be able to replace some of the potatoes?

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Originally Posted by FincaPerlitas View Post
Chayote is one of our most common vegetables in Costa Rica. One favorite method of preparation is in a picadillo, a sort of vegetable hash, which may also include ground or shredded beef or pork, but is usually made with just chopped chayote, onion and cut corn, with perhaps a little garlic and/or sweet pepper (bell pepper). Chayote is also excellent in salads (cooked, then chilled).
That sounds good! Do you use any fat/oils?

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I like it cubed, add a cut up fresh tomato, small can of green chili's, salt and pepper, cover and simmer till tender and stir in some grated cheddar cheese.
Delish.
Again, this sounds great! Do you need some fat/oil? Or stock/water?

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